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Advanced Certificate in Culinary Management

For culinary professionals ready to run their own businesses or lead culinary operations at established properties. This one-year blended program in Barcelona teaches you business strategy, F&B management, and operational efficiency alongside hands-on training in luxury culinary environments. You’ll learn both the creative and business sides of culinary leadership.

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Minimum Duration: 1 Year | Locations: Multiple locations
Delivery Format: Hybrid learning

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Advanced Certificate in Culinary Management

Study Plan

The “Advanced Certificate in Culinary Management” is offered only in English and involves completing a total of 75 ECTS credits (1,875 hours) over 3 academic quarters.

TOTAL CREDITS
75 ECTS
TOTAL HOURS
1,875
DURATION
3 quarters
QUARTER 1
Foundations
30 ECTS
Communication Skills
4 ECTS
The Principles of Restaurant Management
4 ECTS
Food Design
4 ECTS
New Trends in the Hospitality and Culinary Industry
4 ECTS
Professional Internships
14 ECTS
QUARTER 2
Business & Practice
30 ECTS
Catering and Event Management
4 ECTS
Talent Management
4 ECTS
Introduction to Hospitality Marketing
4 ECTS
Accounting in Hospitality
4 ECTS
Professional Internships
14 ECTS
QUARTER 3
Capstone
15 ECTS
Capstone Project
15 ECTS

FAQ

The Advanced Certificate in Culinary Management is a career-focused program that combines culinary training with operational and business knowledge, allowing students to develop both kitchen expertise and the skills needed to manage food and beverage environments in professional settings.

You will develop skills in kitchen operations, menu design, and food and beverage management, while gaining a clear understanding of how culinary teams operate, control costs, and maintain quality and consistency in fast-paced professional environments.

Yes, practical training is a key part of the program, allowing you to work in real culinary environments, build confidence in professional kitchens, and apply your knowledge in settings that reflect the standards of modern hospitality operations.

The program combines academic learning with practical training in the United States, giving you the opportunity to gain hands-on experience in professional kitchens while developing skills that are directly relevant to the global culinary industry.

Training takes place in partner restaurants, hotels, and culinary venues across the United States, offering exposure to different concepts, service styles, and operational structures within high-level hospitality environments.

Admission is based on a combination of academic background, basic culinary or hospitality experience, and English proficiency, ensuring that candidates are prepared to succeed in both the learning and practical training aspects of the program.

Upon successful completion, you receive an Advanced Certificate in Culinary Management, recognizing both your academic development and the practical experience gained in professional culinary environments.