School Gastronomy
Culinary school with an international vocation, professional staff of reference in the sector, with a business vision and permanently connected to the needs of the industry. The Hub is configured with multipurpose spaces that respond to the current and future needs of the multiple learning methodologies.
Barcelona Culinary Hub forms part of Planeta Formación y Universidades, Grupo Planeta‘s international higher education network.
Committed to sustainability, progress and gastronomic territory
Barcelona Culinary Hub is the first university centre specialising in Management and Communication applied to the restaurant industry. Differentiating itself as the only gastronomic school that transcends the kitchens, it offers specialised training in the key areas of the gastronomic sector.
Located in Barcelona, recognised as one of the top six gastronomic destinations worldwide, the school stands out for its commitment to sustainability. This core value is clearly reflected in the techniques and activities carried out by the students, focusing on sustainable food and development.
The Barcelona Culinary Hub’s on-site campus houses innovative spaces dedicated to training, gastronomic research, food development and design, as well as practical classrooms specialising in various culinary fields.
Areas of knowledge
The school’s educational offer is extensive, covering various areas of specialisation that include culinary techniques in cooking and pastry making, knowledge of gastronomic business management, as well as specialisation in the marketing of businesses in the sector.
It also includes active learning classrooms, an educational method that promotes self-learning through practice and discussion, facilitating experimentation with different cooking and food service methods.
Specialised school
First centre in Management applied to catering.
Headquarters in Barcelona
Located in the Hub of the Hospitalet Campus.
Active Learning
Educational method to encourage self-learning.
Expert faculty
Professionals linked to the business world.
The world of gastronomy has changed, and so has the way we study it.
