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Master 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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SEPE

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

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Master in Culinary Management

Study Plan

The “Masters 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

You will develop advanced culinary skills alongside the leadership, cost control, and operational knowledge needed to run high-level kitchen environments. The program balances creative cooking with the business side of the culinary world, because strong chefs at the top level need both.

Hybrid. Academic coursework is completed online, and practical learning happens through internships in professional kitchen environments. This structure gives you the flexibility to study while gaining the real-world experience that matters most in this industry.

Internships take place in top-tier hospitality environments, from five-star hotels to Michelin-starred restaurants. These are not just training placements; they are professional experiences that build the profile and the networks that take culinary careers to the next level.

Yes, applicants are typically required to have at least 6 months of culinary or hospitality experience. This ensures you are ready to make the most of the advanced program from day one. Each application is evaluated individually based on background and motivation.

Graduates go on to roles such as Executive Chef, Food and Beverage Director, and Culinary Consultant in leading hotels, restaurant groups, and international hospitality brands.

Yes, and that combination is what sets it apart. You develop as a chef and as a leader simultaneously, with training in cost management, kitchen operations, and team leadership built into the curriculum.

The program typically lasts between 12 and 18 months, including intensive training and hands-on professional experience. It is designed to move your culinary career forward efficiently without compromising the depth of what you learn.

Graduates can work as executive chef, restaurant manager, food consultant, culinary entrepreneur; the program prepares you for leadership in professional kitchens and beyond, including launching your own concept if that is where you want to go.