Presentation
FIRST EDITION: MARCH 3TH, 2025
The organization's core value lies in emphasizing the individual.
This course represents a valuable opportunity for those looking to enhance and update their leadership skills in the context of hospitality and gastronomy. Throughout the program, participants will delve deeply into team management within this industry, addressing topics ranging from talent selection and retention to the implementation of effective leadership strategies. The goal is to provide students with a comprehensive understanding of leadership, enabling them to sustain, challenge, and create new paradigms in the culinary sector.
PRACTICAL INFORMATION
- Online learning
- Academic Period: march 4th to march 30th 2025
- Schedule: 17:00 to 20:30h (CEST)
- 20 available spots
- Degree from the Faculty of Gastronomic Sciences at Basque Culinary Center
- For more information and inquiries, contact us at cursos@bculinary.com
PROGRAM'S OBJECTIVES
- Provide gastronomic leaders with contemporary skills to guide and drive the cultural change within their organization.
- Facilitate the necessary tools for advanced people management.
- Acquire the skills needed to lead the team towards excellence.
CAREER OPORTUNITIES
We understand that professional opportunities may vary based on geographic location and individual preferences of students; however, with this program, participants can pursue roles and positions in the following areas:
- Human Resources Management Roles in restaurants, hotels, and gastronomy-related businesses.
- Leadership Positions, overseeing team efficiency and productivity in gastronomic settings.
- Culinary Management Consultants. Graduates can provide management consulting services in the restaurant industry, offering guidance on team leadership strategies and process improvement in gastronomy businesses.
- Culinary Educators. Those who wish to share their knowledge can become trainers or educators in culinary institutions or culinary schools, teaching advanced team leadership and management techniques in the context of the restaurant industry.
- Entrepreneurs in the Culinary Industry. Graduates interested in entrepreneurship in the culinary field can apply their people management skills to establish and lead their own businesses in the industry, with a focus on team effectiveness and talent management.
ARE YOU AN INTERNATIONAL STUDENT?
Students enrolled in a course with a duration of fewer than 3 months typically do not need to apply for a visa in most cases. Check the list of countries where citizens do or do not need a visa here (scroll down to Annex I for the information).
If a visa is required based on your nationality, you will need to apply for a type C (Schengen) visa to enter Spain.
International students should travel with official documentation confirming their enrollment in the course and proof of the medical insurance coverage purchased, which will provide coverage during their stay in Spain.
SEEING IS BELIEVING!
We were fortunate to have a roundtable discussion where passionate professionals deliberated on the management of people and teams, a crucial challenge in our restaurant industry. During this conversation, we delved into key topics that will be fundamental in our course, inviting you to listen to experts sharing their assertive and fact based insights.
Aimed at /Programme
The program is aimed at individuals with the following profiles:
- Culinary professionals looking to enhance their current pastry offerings, including:
- Head Chef
- Pastry Sous Chefs in restaurants
- Cooks
- Pastry chefs who own or work in a pastry shop and want to venture into restaurant pastry, expanding or transforming their current business lines.
- Pastry chefs working in a workshop or trained as pastry chefs who aspire to work in a restaurant.
If you don't see your profile reflected in the points above and you are interested in the course, don't hesitate to contact us. We will assess your education and experience and get in touch with you.
CURRICULUM
Module 1: Talent Attraction in the Culinary World
- Context: The importance of a talent attraction strategy to reduce turnover and improve retention.
- Talent Attraction Plan: Develop a plan that not only attracts but also encourages long-term retention.
- Talent Attraction Techniques: Innovative and effective methods to attract and keep talents interested.
- Marketing Strategies for Staff Attraction: Using marketing to create an attractive and retentive image.
- Employer Branding: Building an employer brand that attracts and retains the best.
- Creation of Organizational Culture: Fostering a culture that values and retains talent.
Module 2: Recruitment and Selection of Culinary Profiles
- Planning of Needs: Identifying profiles that not only meet current needs but also promote loyalty.
- Specific Recruitment Sources: Finding committed and enduring culinary talents.
- Competency Model: Selecting candidates with skills and values aligned with retention.
- Evaluation by Values: Prioritizing values that favor loyalty.
- Recruitment Process: Incorporating techniques like the Assessment Center to identify loyal candidates.
- Calibration: Choosing talents with the potential for growth and long-term permanence.
Module 3: Welcome Plan for New Employees
- Welcome Plan: Retention-focused integration from day one.
- Key Elements in a Good Welcome Plan: Alignment with the mission, vision, and values oriented towards retention.
- Induction Modalities: Induction strategies to promote loyalty.
- Company Benefits: Highlighting benefits and growth opportunities to encourage permanence.
- Design of Welcome Plan: Creating plans that incentivize retention from the beginning.
Module 4: Planning and Managing Workforce
- Workforce Planning in the Culinary Business: Focusing on the stability and long-term growth of the staff.
- Factors Affecting Planning: Considering aspects that impact talent retention.
- Phases of Planning: Including retention as a key component.
- Tools for Workforce Planning: Maximizing productivity and staff satisfaction.
Module 5: The Development Circle
- Self-Assessment and Performance Evaluation: Encouraging personal and professional growth linked to retention.
- Calibration and Communication: Creating individualized development plans that encourage permanence.
- Development Center: Using tools for constant development and talent retention.
- Review and Update of Development Plan: Keeping motivation and long-term commitment.
Module 6: Loyalty
- Team Roles: Understanding and satisfying individual needs to improve retention.
- Time Management and Compensation Plan: Strategies that promote satisfaction and loyalty.
- Motivation and Work Environment: Creating a positive and retentive work atmosphere.
- Constant Communication: Maintaining open dialogue to reinforce loyalty.
Module 7: Offboarding - Exit Plan
- Offboarding Management: Transforming departures into opportunities to improve retention strategies.
- Communication and Exit Interviews: Obtaining feedback to improve future retention.
- Exit Planning: Ensuring smooth transitions that maintain a positive image among current and future employees.
Final Course Project
The program will be completed with a final project constiting of the development of a short and medium-term action plan applicable to each student's reality.
Calendar
- Academic period: october to november 2024
- Schedule: 5:00 PM to 8:30 PM (CEST)
- Final project defense: december 2024
Methodology
The program is delivered using the learning by doing methodology, which is based on the idea that the best way to learn is through practical experience and direct action. Instead of focusing solely on theory and passive instruction, this methodology promotes students acquiring knowledge and skills by actively participating in practical activities and real projects.
In line with this approach to learning, the course features the following components:
- Sessions: These sessions are focused on theoretical training and the development of practical skills. Throughout the learning process, various industry experts will share their personal experiences, both failures and successes, to enhance students' theoretical and practical skills in real-life settings.
- Final course project: Under the guidance of an expert tutor, students will work on a final project that involves creating a practical case related to talent management in the gastronomic industry. This project will provide them with the opportunity to comprehensively apply the knowledge and skills acquired during the course.
- Inspirational sessions: After the in-person training is completed, and while working on the project, inspirational sessions will be scheduled. During these sessions, industry experts will continue to share their experiences, knowledge, and skills to stimulate critical thinking among students.
- Knowledge activation assignments: Each session includes a wide range of readings and selected activities. The goal is to ensure the assimilation of knowledge so that students can apply what they've learned in various contexts that simulate real-world environments. The program aims to promote students' own interpretation of the concepts, allowing each student to build their own vision of what it means to be a leader.
Teachers and guests
Learn from Industry Experts with Experience!
Students will have the opportunity to learn from accomplished professionals in the field, recognized for their academic, intellectual, and social influence, as well as their impactful contributions. The program features a panel of instructors composed of experienced culinary experts with specialized knowledge in the field of Gastronomy.
COURSE COORDINATOR AND TUTOR
Pablo Hernández Gutiérrez
Pablo, a seasoned professional in talent management and human team development with over a decade of experience in the hospitality and hotel industry. His story centers around identifying, attracting, and retaining top-tier talent, fostering leadership, and nurturing the professional growth of his colleagues. Currently, he plays the role of an Associate Professor at Basque Culinary Center, as well as in various public and private universities. Here, he imparts wisdom and shares valuable experiences with his students in the realm of talent management and human resources.
In a previous chapter of his career, Pablo held the position of Corporate Director of Human Resources and Talent at Castilla Termal Hoteles. In this role, he spearheaded initiatives in talent management, employee training, and development, making substantial contributions to the growth and success of the hotel group. Venturing further back, he embarked on an exciting journey as a Regional Operations and Human Resources Manager at Grupo VIPS. Here, he was a key contributor to a pioneering Leaders program, which focused on identifying and nurturing emerging leaders within the organization. This initiative fostered a collaborative work environment and promoted the development of leadership skills.
Throughout his career, our protagonist's story is one of dedication, leadership, and a passion for nurturing the potential of others, leaving an indelible mark in the world of talent management and hospitality.
Expect inspirational sessions with experts in personnel and team management, like:
Sandra Sanz:
Sandra brings with her 20 years of experience in Organized Restaurant Operations at Alsea, a leading group in the restaurant sector. She holds an Executive Master's in Operations and Innovation from ESADE Business & Law School, a Master's in Restaurant Management, and a Technical Degree in Human Resources from San Pablo CEU University. Currently, Sandra is responsible for restaurant operations and team management across various restaurants. She also works as a trainer and has led the definition and implementation of several operational improvement projects at Alsea. In parallel, she offers her experience and knowledge as a volunteer consultant at ESADE.
Juan Apresa:
Juan is an expert in talent management and cultural transformation within organizations. He holds a degree in Psychology, a Master's in HR Management, and a degree in Customer Centricity. He currently serves as the Director of Talent Management and Organizational Development at Palladium Hotel Group and collaborates as a speaker with various national and international educational institutions. Throughout his career, Juan has worked as a trainer, content developer, consultant, and high-performance team facilitator. Specialized in driving cultural transformation within organizations and using agile methodologies, his passion lies in developing talent as a differentiating factor for business success.
Norbert Monfort:
Norbert holds a degree in Psychology from the Autonomous University of Bellaterra, a Master's in HR Management from the University of South Carolina, and a Master's in Organizational Development from the GR Institute in Israel. He currently serves as a professor in the Executive Education programs of the Department of People Management and Organization at ESADE. Norbert is a Co-Founder and former Managing Partner of the consultancy "Cookie Box" at Y-Consulting, as well as the founder of Monfort AMBIENT MANAGEMENT, a consultancy in Organizational Development and Innovation. He participates in various charitable projects as an Expert in Change Management in India. Norbert specializes in management topics such as leadership, change management, and people management. He has authored two books, "Next Stop," a groundbreaking management book on change management, and "Phosphorescence," a novel on the management of influence.
Enrolment and payment methods
The total price of the course is € 1,990 , which will be paid as follows:
- €150 upon application submission.
- 40% of the amount, which is €736, once your spot is confirmed.
- The remaining amount, which is €1,104, two weeks before the program begins.
The price includes:
- Academic material.
- Seminars and masterclasses included in the educational program.
- Issuance and sending of the title/diploma.
- Enrollment in the alumni service of Basque Culinary Center: Bculinary Alumni.
Refund and Cancellation Policy:
Consult detailed information about the refund and cancellation policy.
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