CETT-UB | Internacional Catalogue

INTERNATIONAL PROGRAMS

EXPERIENCE BARCELONA

#SOCCETT #CETTgoglobal

SUMMER School Sam King -William Angliss Institute- (Melbourne, Australia) “I have integrated so well that I have made friends not only with international students, but also with the local ones and I’m living like a local now. I really do feel like I’m a part of the University. I feel very welcome here and I really enjoy every single minute.”

CUSTOMIZED Programs José Manuel Olvera Raymundo – Emprendeduría en el sector turístico (TEC de Monterrey, México) “Nunca antes había salido del país, y toparme con Barcelona como mi primera experiencia internacional, definitivamente cambió mi vida. Ahora tengo mucho por compartir, con grandes ideas y proyectos en mente, con un nuevo panorama del mundo; me llevo la mejor de las experiencias de mi vida.”

CETT-UB CETT-University of Barcelona is the School of Tourism, Hospitality and Gastronomy and an international institution dedicated to education, research, and knowledge transfer. In the more than 50 years of its existence, CETT-UB has become an international reference of academic excellence and professional services.

The innovative educational model developed

by CETT-UB covers multiple levels of higher education: undergraduate degrees – associate’s and bachelor’s, master’s degrees, continuing education for professionals, customized courses for companies, and study abroad programs for international students.

UNIVERSITY OF BARCELONA Ranked #1 among Spanish universities and #156 among best universities in the world (QS World University Rankings) 9,662 international students.

Among 100 most innovative universities in Europe (Reuters).

Over 20 years of affiliation between CETT and UB.

VALUES

An academically outstanding team of expert professors and professionals, with profound knowledge and experience in the industry.

The learning and experience provided by Grup CETT companies: · Hotel Alimara (****) · Àgora BCN, International Student Residence Hall · Consulting Firm · BAS (Barcelona Academic Services) · Viatges Century, travel agency

Our clear international commitment encourages students and professors to spend time abroad, both for academic and professional experiences. Our classrooms are a place for exchange for students from all over the world.

The development of specialized knowledge in tourism, hospitality and gastronomy through our Research Groups in Tourism: Culture and Territory, Hospitality, Cuisine and Gastronomy, recognized by the Generalitat de Catalonia.

Our students are characterized by our hallmark: strong acquisition of knowledge and development of behavioral competences and soft skills. Today our alumni work in companies and institutions all over the world and actively participate in different CETT-UB initiatives.

Our close relationship with individuals and companies in the tourism industry.

The CETT-UB Business Council is the first University-Business forum for tourism and is directed by the rector of the University of Barcelona.

CETT IN NUMBERS Students

2,030+

807

19,500

50

56

students

international students (40%)

Alumni

nationalities

partnerships

Faculty

Campus

327

33,637m2

56

20

professors

of campus facilities

classrooms, including lecture halls, technical classrooms, and applied technology classrooms

minutes to city center.

Metro station at front door

Employment

82.14%

21

job placement

countries that offer internship opportunities

900+

8.5 average grade awarded by companies to students interning internationally

partner companies

CORPORATE SOCIAL RESPONSIBILITY

246,705 €

100%

14

granted in scholarships

commitment to corporate social responsibility

charitable projects and activities

CETT-OWNED COMPANIES

REASONS TO STUDY AT CETT-UB Expert Faculty:

Leading facilities:

Flexible programs:

100% English:

Courses are taught by professionals with extensive experience in the industry.

A campus with more than 33,637m2, positioned as an international reference center.

The large variety of electives that respond to the industry’s continuous evolution allows you to build your own program.

You have the option to study entirely in English.

International environment:

Available package deals:

Flexible:

Over 807 international students from 50 countries study at CETT.

Classes + on campus housing + full board.

Student-oriented teaching model.

Located in Barcelona, one of the world’s leading tourism, economic and cultural centers.

CAMPUS Àgora BCN, International Student Residence

50 nationalities

807 international students on campus

· Open to university students in Barcelona · 220 individual and double rooms · Wide variety of services and facilities

2,030+ students

327 professors

56 classrooms, including theoretical, technical and applied technology classrooms

32,973 hours of teaching

900+ partner companies

33,637m2 of facilities

L3 MUNDET

International Campus specializing in all levels of education: · Master’s and postgraduates · University Degrees · B-Tech Degrees

HOTEL ALIMARA Gain experience in a professional environment: · 156 rooms · Garden and terrace · Conference rooms

SEMESTER PROGRAMS Business, Tourism and Hospitality Management SEMESTER STUDIES WITH LOCALS PROGRAM OVERVIEW

ACADEMICS

Due to their four month length, the Fall & Spring semester programs are by far the most popular option among international students. During this program students have enough time to get used to new teaching methodologies, gain a better understanding of the host culture, integrate well into the university environment as well as within the city itself, and travel to various places of interest across Europe. Students will have the opportunity to participate in co-curricular and extra-curricular activities enhancing their learning as well as their interaction with other students and the cultural environment and richness Barcelona has to offer.

Students are fully integrated in the classroom with local students that are working toward earning their Bachelor’s Degree in Tourism. This degree is highly interdisciplinary offering international students the possibility of taking courses in a multitude of areas of study including Business, Communication, Cultural Heritage, Economics, Gastronomy, Marketing, Project Management and more. Students normally take between 24-30 ECTS credits per semester, equivalent to 240-300 contact hours. Courses are offered in English and Spanish and organized into three tracks: Business, Tourism Management and Hospitality Management.

Students may combine courses among the three tracks and two languages to best suit their academic needs.

FALL

September – December

SPRING

January – May

APPLICATION DEADLINE

June 15 / November 15

TRANSCRIPT RELEASE

June / January

CREDITS

24 – 30 ECTS

THE WORLD WITHIN YOUR REACH

BuSIness Track CONTACT ECTS HOURS CREDITS

CODE

COURSE TITLE

064531

Business Administration in the Transportation Industry

30

3

Spanish

064536

Business Expansion: strategies and models in tourism enterprises

30

3

English/Spanish

064537

Business Tourism Management

30

3

English

064436

Customer Relationship Management and Public Relations

30

064431

e-Marketing in the Hospitality Industry

30

3

English

062110

Economic and Financial Management in Tourism Companies

60

6

English/Spanish

061103

Economics in Tourism

60

6

English/Spanish

064535

Emerging Markets in Tourism and Keys to Competitive Success

30

3

English

064534

Entrepreneurship & Innovation: business development strategies

30

3

English

061105

Fundamentals of Research in Tourism

60

6

English/Spanish

064414

International Hospitality Management

30

3

English

064218

Leadership & Entrepreneurial Development in the Tourism Industry

60

6

English/Spanish

064538

Managing Quality and Sustainable Development in the Tourism Industry

30

3

English/Spanish

062111

Market Research

60

6

English/Spanish

063501

Product Development for Heritage Tourism

30

3

English/Spanish

064437

Protocol & Events Management

30

3

English

063404

Revenue Management

30

3

English/Spanish

062112

Strategic and Operational Marketing

60

6

English/Spanish

064405

Strategic Planning and Financial Management

60

6

English

063216

Tourism Marketing and Communication

60

6

English/Spanish

064505

Tourism Project Management

60

6

English

3

LANGUAGE

English

Hospitality Management Track CODE

COURSE TITLE

CONTACT ECTS HOURS CREDITS

LANGUAGE

063401

Accommodation Management

60

6

English/Spanish

064427

Catering in Events Management

30

3

English

063402

Catering Management

60

6

English/Spanish

064436

Customer Relationship Management and Public Relations

30

064412

Design for Tourist Facilities

30

3

English

064431

e-Marketing in the Hospitality Industry

30

3

English

064535

Emerging Markets in Tourism and Keys to Competitive Success

30

3

English

064426

Experiential Space Design in the Catering Industry

30

3

Spanish

061105

Fundamentals of Research in Tourism

60

6

English/Spanish

064422

Gastronomy

30

3

English/Spanish

063403

Hotel Organization

30

3

English

064414

International Hospitality Management

30

3

English

061208

Introduction to Tourism and Hospitality Management

60

6

English/Spanish

064218

Leadership & Entrepreneurial Development in the Tourism Industry

60

6

English/Spanish

063217

Organization and Human Resources Management in Tourism Companies

60

6

English/Spanish

064437

Protocol & Events Management

30

3

English

064413

Real Estate Management in Tourism

30

3

English

064432

Sales Management in the Hospitality Industry

30

3

English

064405

Strategic Planning and Financial Management

60

6

English

064601

Web Design & Management in the Hospitality Industry

30

3

English

3

English

Tourism Management Track CODE

COURSE TITLE

CONTACT ECTS HOURS CREDITS

LANGUAGE

061101

Accounting in Tourism Companies

60

6

English/Spanish

062214

Analysis of Tourist Destinations

60

6

English/Spanish

064531

Business Administration in the Transportation Industry

30

3

Spanish

064520

Cartography and Digital Tools for Tourism

30

3

Spanish

064602

Conference and Event Organization

30

3

English/Spanish

064523

Enogastronomic Tourism

30

3

English

061105

Fundamentals of Research in Tourism

60

6

English/Spanish

064422

Gastronomy

30

3

English/Spanish

061104

Geography and Tourism

60

6

English/Spanish

064538

Managing Quality and Sustainable Development in the Tourism Industry

30

3

English/Spanish

062113

Policies in Tourism

60

6

English/Spanish

064516

SMART Tourist Destinations

30

3

Spanish

064517

Social Development in Tourism

30

3

Spanish

064516

Sustainable Management of Tourist Destinations

30

3

English

061106

Tourism and Cultural Heritage

60

6

English/Spanish

062215

Tourism and Mobility

60

6

English/Spanish

064532

Tourism Intermediation

30

3

English

063503

Tourism Planning and Development

60

6

English

063502

Tourism Services Companies

60

6

English

Food Culture and Culinary Arts in the Mediterranean SEMESTER STUDIES WITH LOCALS PROGRAM OVERVIEW

ACADEMICS

The semester-long program of Food Culture and Culinary Arts in the Mediterranean is specially designed for international students pursuing a degree in culinary arts as well as for those pursuing degrees in the social sciences and business. Course content has been extracted from the Bachelor’s Degree in Culinary and Gastronomic Sciences. Students will deepen their understanding of food as art and science, as well as food as an expression of culture. This hands-on program allows for students to develop their technical and theoretical knowledge of gastronomic culture essential for any professional career in cuisine and an enhancement for any professional career in the social sciences.

Within the tourism industry, gastronomy has become an asset and a reference over the last few years. At present, Spain has ascended towards a landmark of global trends, predominantly thanks to the awareness and leadership of its chefs. At the same time the food service sector has been targeting the optimization of its processes and the intensification of customer loyalty. Students take between 30 ECTS credits per semester, equivalent to 300 contact hours.

Additionally, students who fulfill the requirements will have the opportunity to obtain a Certificate in Culinary Arts from CETT-University of Barcelona.

FALL

September – December

SPRING

January – May

APPLICATION DEADLINE

June 15 / November 15

TRANSCRIPT RELEASE

June / January

CREDITS

30 ECTS

The curriculum for the semester program in culinary arts offers students the opportunity to further their knowledge in the following areas of study.

Gastronomic Culture

Culinary Techniques

flying high

The course offering is composed of theorectical and handson core and elective courses.

Sensory Development

Tourism, Society and Business

CETT-University of Barcelona is a meeting point of the Catalan gastronomic sector

ACADEMIC STRUCTURE:

CULINARY STUDIES BEGINNER TRACK CULINARY STUDIES EXPERIENCED TRACK CODE

COURSE TITLE

ECTS

TRACK 1: BEGINNIER IN CULINARY STUDIES 1st Semester - CORE COURSES 051101

History of Cooking and Gastronomy

6

051207

Systems and Processes of Cooking Production

6

052214

Pastries and Desserts: formulas and techniques

6

Hands-on lecture

Certificate in Culinary Arts Students will obtain the Certificate in Culinary Arts from CETT-UB by successfully completing these 30 ECTS credits.

1st Semester - ELECTIVES * 052108

Marketing and Commercialization

6

2nd Semester - CORE COURSES 051104

Tourism, Gastronomy and Communication

6

051208

Culinary Techniques and Preparations

6

053223

Production and Tasting of Beverages

6

2nd Semester - ELECTIVES *

TRACK 2: EXPERIENCE IN CULINARY STUDIES** 1st Semester - CORE COURSES 051101

History of Cooking and Gastronomy

6

053218

Traditional Cuisine: from Local to Global

6

052214

Pastries and Desserts: formulas and techniques

6

1st Semester - ELECTIVES * 052108

Marketing and Commercialization

6

2nd Semester - CORE COURSES 051104

Tourism, Gastronomy and Communication

6

053223

Production and Tasting of Beverages

6

052111

Mediterranean Cuisine and Cuisines from Around the World

6

2nd Semester - ELECTIVES * 053503

CODE

Food Production in Commercial Catering

6

* Students maye take any

course from the Bachelor’s Degree in Tourism & Hospitality Management as an elective.

** In order to enroll in the

experienced track, students are required to have one year of academic experience in professional culinary studies or one year of professional culinary working experience.

COURSE TITLE

Recommended courses from Bachelor’s Degree in Tourism and Hospitality Management*** 1st Semester 063402

Catering Management

064427

Catering in Events Management

064422

Gastronomy

064437

Protocol and Events

2nd Semester 063402

Catering Management

064431

e-Marketing in the Hospitality Industry

064437

Protocol and Events

064523

Eno-gastronomic Tourism

*** Tourism and hospitality

courses are subject to time compatibility with the culinary courses

SPANISH LANGUAGE Students may complement their studies in Tourism, Business, Hospitality and Culinary Arts with the semester-long Spanish Language course. The course will further their knowledge of the language and provide them with more tools with which to manage communication with their community in

Barcelona. Elementary, intermediate and advanced levels are offered according to the Common European Framework of Reference for Languages (CEFR). Students will take an online placement exam prior to arrival as well as an oral interview upon arrival.

Spanish

Language of instruction

4,5 ECTS

Credits

45

Hours of Instruction

FACULTY-LED PROGRAM “Marketing program” – faculty-led for SAN DIEGO STATE UNIVERSITY: “The complementary activities were good real world experiences, very informative and FUN! CETT-UB staff was great, we appreciate your hospitality and friendliness!”

INTERNATIONAL PARTNERSHIPS CETT-UB has partnerships around the world that provide for international collaborations through the academic mobility of students, faculty and staff, as well as through research, consultancy, internships and student projects. These collaborations over time create the international environment and global vision at CETT-UB that is found in the classroom discussions, professors, study body, course content, and more!

CETT-UB OPENS STUDENTS UP TO THE WORLD

CETT-UB OPENS STUDENTS UP TO THE WORLD FranCE BElgIUM École Ferreries Thomas More University École Supérieure de Vives University College Commerce de la Rochelle Ferrandi Paris NORWAY Grenoble École Management University Institut Paul Bocuse of Stavanger CANADA L’Institut National de Formation McGill University et d’Application Université du Québec Université d’Angers à Montreal Université de Savoie Mont Blanc

SWITZERLAND HES·SO Haute École Spécialisée de Suisse Occidentale THE NETHERLANDS Breda University of Applied Sciences Inholland University of Applied Sciencies austria MCI Management Center Innsbruck

united kindom London South Bank University

RUssia North-Caucasus Federal University SWISSAM: Hospitality, Business and Culinary Arts

MEXICO Escuela Bancaria y Comercial Instituto Tecnológico de Monterrey Red de Universidades Anáhuac (Cancún, Mayab, México Norte, Puebla, Querétaro, Tamaulipas) Universidad de Monterrey Universidad del Claustro de Sor Juana Universidad Intercontinental Universidad Panamericana Universidad Popular Autónoma del Estado de Puebla

Romania Babes-Bolyai University

MALAYSIA Taylor’s University TurKEY Istanbul Bilgi University

Portugal Instituto Politécnico de Beja Universidade Europeia de Lisboa

JAPAN Hokkaido University HONG KONG Hong Kong Polytechnic University THAILAND Srinakharinwirot University – International College for Sustainability Studies

AustrAlia Victoria University William Angliss Institute

BraZil SENAC Universidade Anhembi Morumbi

Universidad San Francisco de Quito

PerU Universidad Peruana de Ciencias Aplicadas

south Korea Hanyang University Woosong University CHINA Shanghai International Studies University Xianda College – SISU

ITALY Università di Bologna

Puerto Rico Universidad Ana G. Méndez

ECUADOR

Haaga Helia University of Applied Sciences JAMK University of Applied Sciences Lapland University of Applied Sciences

LitHuAnia Klaipeda University

USA Florida Gulf Coast University Michigan State University San Diego State University

FINLAND

CHILE INACAP, Universidad Tecnológica de Chile

SUMMER School Ana Maria Castro Monzón – Arquitectura y Diseño en el sector hotelero (TEC de Monterrey, México) “Los profesores que tuvimos eran expertos en el tema, han desarrollado una infinidad de proyectos de los hoteles y estaban dispuestos a compartir su experiencia con nosotros.”

summer school Summer School programs are short-term programs offered during the month of July. They have been developed in the fields of Business, Tourism, and Hospitality, as well as General Culture, Sociology and Gastronomy. Top priority is given to current affairs. All programs include in-company visits, field trips, and additional training activities. Programs are instructed in English or Spanish and designed for international and local students, as well as young professionals and professors.

1

Summer School programs have 2 modalities of duration: 3 or 4 weeks. In the 4-week modality program, apart from the classes, students have to develop a Final Project.

At the end of the program students receive an official transcript, which reflects the courses enrolled, ECTS credits, contact hours, and final grade. ECTS credits are awarded upon the successful completion of the program.

JULY

2

3-WEEK MODALITY

4-WEEK MODALITY

Undergraduate Students, Young Professionals and Professors

Undergraduate Students, Young Professionals and Professors

English/Spanish

English/Spanish

75 hours of instruction

90 hours of instruction

Application deadline May 31

Application deadline May 31

SUMMER School Thais Baranauskas – Nuevas Tendencias en Gastronomía y Cocina (SENAC University, Brasil) “Me ha gustado mucho, he aprendido mucho y también he comido mucho en las clases.

Los profesores son muy buenos, repetiría este curso muchas veces!”

Coding for Business: Introduction to Web Development English Digitalization, as globalization in the early XXI century, implies new customers, new communication channels and of course a new language: coding. The demand for coding skills is skyrocketing, and not only for developers; is programming playing a bigger role in every career path. This course is

designed as an introduction to help you acquire the right set of skills to understand and develop yourself as a coder.

For those that may not be interested in becoming a coder but has interests in Digital Business, coding the perfect tool to understand which is the mindset needed to work in a digitalized company in the XXI century.

Key words: Coding, Web developer, Web Design, JavaScript, CSS, Html5,

Introduction to coding OBJECTIVES

CONTENTS

First introduction to code environment: Developer tools

Introduction to command line & tools

First contact with code languages

Getting started with your computer Terminal and its commands

Understand de model controller - view

Atom editor, Google Chrome and GitHub. Introduction to Html5: Block elements and inline elements Introduction to CSS: Selectors and Text properties The box Model and Layouts

First steps in Web Development: JavaScript OBJECTIVES

CONTENTS

Acquire tools and knowledge to develop skills required for Web development

Introduction to JavaScript: Variables , Numbers, expressions and Evaluations

First contact with a Back-end language

Basic Data types: Strings

Develop basic coding skills

Booleans and Conditional Statements Basic Data types: Array Loops, Iterations and Functions Basic data types: Objects Lodash Intro Intro to Object Oriented programming

Digital Business Models & Innovation English “We are not living an Era of change but a change of Era”.

A new social paradigm defines the lines of action in the way we are doing business in the XXI century. The appearance of disruptive technology as World Wide Web or Mobile technology has broken the old structures of industrial economy created 200 years ago. The new paradigm demands a revolution in the

way of doing business. The speed of change and growth of technology make us move towards an “always in Beta” world where the most demanded skills in the labor market will be the capacity of change and digital innovation. The program aims to help students develop the key skills to transform and adapt business to the digital Era.

Key words: Digital Business, Innovation, Disruption, Entrepreneurship, Design Thinking, Project Management.

Digital Business & Entrepreneurship OBJECTIVES

CONTENTS

Understand the new reality of Digital Economy

System, companies and people: evolution in Digital Era

Develop and create new Digital Business Models and projects

Digital business structures: from vertical model to Co-creation Model

Study and analyze the main actors in the digital ecosystem: Entrepreneurs, Digital companies and Investors

Entrepreneurship as a way of Management Intra-entrepreneurship environments inside companies Digital Entrepreneurship Project Management Tools Digital Marketing Communication and pitching skills: The art of telling stories Investment ecosystem

Innovation Management & Tools OBJECTIVES

CONTENTS

Learn how to generate systems of innovation inside and outside the companies

Change of paradigm: the main difference between evolution and disruption

Know, Understand and apply Innovation Tools: Design Thinking, Lego Serious Play, etc

Design Thinking Process

Ideate, create and develop an innovation project

Lego Serious Play Incubators and accelerators: How to create an innovation ecosystem Holacracy: Structures and Leadership for innovation

Marketing of Services: Successful Sales Management English Tourism is regarded as one of the key businesses for a vast majority of countries. Its role in the economy forces governments and especially businesses operating in tourism-related fields to continuously rethink their strategies to enhance their profitability. In this context, and in order for businesses to maintain their competitiveness, marketing and sales programs are increasingly gaining in importance. Therefore subject areas such as Revenue Management, Communication, Marketing and Sales Management have been further advanced and nowadays represent

crucial operation units for enterprises in the tourism business.

The program has the intention to successfully lead the participants through the different commercialization paths that are required by the current market situation. The instruments and methods to analyze and develop strategies stand at the center of the lectures so as to provide the necessary tools to adequately react to the need of every market.

Key words: strategy, demand, service, communication, revenue, consumer, distribution channels, price

Marketing of Services: from Strategy to Commercialization OBJECTIVES

CONTENTS

Contextualize the strategic plan of a company or destination

Marketing of services

Acquire knowledge of distribution channels in the marketing mix with a focus on retail trade

Strategy, the main step

Understand the overall picture of distribution and the distribution channels; address implantation techniques of retail trade and merchandising

International marketing Keys in commercialization strategies Commercialization channels

Present the Internet as a distinctive marketing tool to maximize performance and profits

Electronic distribution: strategic decisions regarding the choice of appropriate distribution channels

Acquire the key functions to optimize results

Customer cycle

Strategies to Improve Loyalty and Revenue OBJECTIVES

CONTENTS

Acquire different communication techniques in the tourism sector.

Branding

Practice communication techniques by designing a communication plan.

The communication value

Introduce the foundation and essentials of the RM techniques and develop reasoning skills on key functions (managing demand, price determination, decision making in marketing and sales).

Communication channels

Corporate communication Reputation online: communication channel and customer loyalty Introduction & Revenue Management basis Revenue Management indicators Forecasting and its importance in Revenue Management Capacity management Pricing

Sports Management: Entrepreneurship Approach English As modern pace of life accelerates, the society of 21st century recovers a Roman motto “mens sana in corpora sano”. The awareness about the importance of doing sports is growing, acting as a powerful driver for one of the most prolific and dynamic industries, which involves: organization of sports events, sports club management, facilities profitability, tourism destination development, design of mixed activities, co-

products creation, etc. Due to its diverse and quickly-changing nature, the sports industry gives endless opportunities for business.

This program’s main objective is the student’s introduction into the industry of sports from a business management point of view.

Key words: sports management, sports business, organization of sporting events

Sports, Society and Entrepreneurship OBJECTIVES

CONTENTS

Observe how sport in a daily routine affects social, cultural and personal dimensions

Lifestyle, the relationship between social trends and sport

Analyze how socio-cultural trends affect and generate new sports activities

Conceptual map for a beginner in the sports industry

Acquire a general idea of sports organization roles and get to know the competitive area of sports industry Analyze the phenomenon of internationally renowned competitions Identify different models used in facilities management

New activities and sports hybrids Organization of sports events: popular and high competition Olympic Games: value for a city. Before and after, the case of Barcelona Motor World: profitability of the national and international races.

The city as a sports venue

Management of Sports Enterprises OBJECTIVES

CONTENTS

Get to know different business models, their focus and management strategies

Sports Business Models

Acquire practical knowledge about managing lucrative and commercial sports clubs

Sports Club in schools and universities

Social club vs. Commercial club

Identify key aspects in sports club management

Profitability vs. Elitism

Learn fundraising techniques and strategies

Social trends and innovation

Observe relationship between the sports and tourism industries

Sports as entertainment

Government promotion of sports tourism

High-performance management Fundraising and sponsorship “Sea and Summit”, sports & adventure destinations Country as a brand

Events Management English The industry of events has notably changed in recent years.

Not only through the diversification of types of events but also because of their growing complexity, global scale and their impact on overall marketing strategies. In this context, companies are using events as new promotional tools and also as a key to build awareness.

This program has the intention to successfully lead the participants through the world of events, making them understand the keys and difficulties in events planning and management and setting the basis for the development of successful events.

Key words: communication strategy, events operations, fundraising, leisure, sponsorship

Events Industry OBJECTIVES

CONTENTS

Understand the complexity and nature of the events industry

Current realities and trends

Differentiate events typology and be able to determine the resources that will be needed for different types of events.

Events typology and particularities

Understand the basics of fundraising strategies and develop successful campaigns To be aware of the legal issues related to the organization of different types of events

Events related industries and their development: catering, lodging, audiovisuals, transportation, etc.

Events in an international framework Fundraising Strategies Doing business in multicultural environments Legal issues in events management

Events Logistics OBJECTIVES

CONTENTS

To provide the necessary techniques to develop, manage and organize different types of events.

Event organizers: actors Management of Events Operations: an integrated approach Project Management Events & Design process Human Resources Management: structure, role of volunteering, etc Managing Outsourcing Events as a communication strategy for business Public Relations & Protocol Sponsorship Events and social media Media Management

Identify the key actors in the events industry and be able to select the most adequate partners for the development of different kinds of events Structure and develop the communication & marketing plan related to an event Identify the role of technology and its potential in the development of successful events Understand the dynamics and importance of sponsorship

Development of Professional Skills and Competencies: Strategic Tools to Compete in the Future English or Spanish The program is focused on the concepts which are crucial for the successful and constant professional development, such as: efficient communication styles, negotiation techniques, teamwork, leadership skills, stress control, rational organization, creativity and innovation.

The main aim of the program is to enable the participants and provide them with the essential tools and strategies to compete in professional environments of the XXI century.

Key words: leadership, communication, management of change, motivation, creativity

Leadership, Communication and Negotiation: The ABCs of Personal and Professional Development OBJECTIVES

CONTENTS

Identify the role of a leader in an organization

Leadership, motivation, and performance Strategies, techniques, and tools for personal development How we relate to ourselves: self-discovery, self-control, selfmotivation The importance of teamwork: roles and situations Keys to high-performance teams Strategies, techniques, and negotiation tools Common barriers for successful communication Leadership and teamwork workshop

Get to know advantages and disadvantages of different leadership styles Acquire practical skills in delegation Improve teamwork skills and learn how collaboration can be optimized Learn the basics of a successful communication process Learn to identify and prevent common barriers to communication

Personal Awareness and the Ability of Adaptation: Keys to Integration in a Professional Context OBJECTIVES

CONTENTS

Provide insight into cultural differences regarding communication, behavior & work styles

Key competences for cross-cultural communication The danger of overusing stereotypes Doing business in a multicultural environment Emotional Intelligence: definition, importance, tools and techniques Soft skills: empathy, communication, assertiveness Affective competencies: how to manage emotions, emotional awareness and understanding Workshop on controlling emotions Stress monitoring: reasons, symptoms & prevention Key aspects to improve planning and organization Tools and skills to facilitate time management

Develop intercultural communication skills Acquire various strategies for working effectively in a multicultural environment Learn how to identify emotions and feelings Improve self-management and interpersonal relationships Study different methods and practical skills of managing stress

New Trends in Gastronomy and Cooking English or Spanish As far as the Tourism Business is concerned, gastronomy has become an asset and a reference over the last few years.

At present, Spain has ascended towards a landmark of global trends, predominantly due to the awareness and leadership of its chefs. At the same time the food service sector has been targeting the optimization of its processes and the intensification of customer loyalty.

The program intends to train students to be able to permanently adapt to market demands through new methods of catering and originality, quality, and rapid adaptation of culinary delights. Students will participate in lecture style classes as well as workshops in order to develop skills in theoretical, practical and applicable ways.

Key words: trends, service, innovation, catering, consumer, tastes

Gastronomy: Spanish vs Global Perspectives OBJECTIVES

CONTENTS

Become acquainted with the history of European cuisine

European cuisine in a circle of constant reinvention: from the very first restaurant to nouvelle, fusion and haute cuisine

Investigate new culinary techniques applied in haute cuisine Analyze the catering sector in Spain Learn about culinary trends and regional traditions of Spanish cuisine

Spain goes international: exporting top chefs, delicacies Regional traditional dishes and quality products The impact of enogastronomic tourism Introduction to wine tasting and Spanish wine industry Wine tasting of single-varietal Spanish wines The catering sector in Spain

Culinary Innovation OBJECTIVES

CONTENTS

Acquire technical skills needed to develop from a cuisine based on traditional methods to cutting-edge cooking. Consequently intending to modernize the offer while at the same time adapting innovative technological developments

The evolution of consumer tastes Spanish avant-garde cuisine: textures, liquid nitrogen, froths and foams Fusion of haute cuisines from around world The impact of ecological products in cooking Vegetarian & vegan gastronomy: ingredients & nutrition Food intolerance & allergies: creative alternatives Super Foods, health & nutrition Classical recipes and new trends in contemporary pastry Developments in consumer tastes Raw materials and basic products New pastry ingredients: vegetables, herbs, spices, flowers Pastry structure and decoration

Analyze new culinary techniques applied in haute cuisine Become familiar with classical yet renovated recipes and new interpretations representing current baking trends, so as to aid interested professionals in the analysis, design, and practical application in the field of catering

Innovative Design Concepts for Services in Gastronomy and Culinary Businesses English or Spanish The importance of culinary-restaurant entrepreneurship for a country’s people and economy is especially present in current times. This is so due to the fact that the development of small and mid-sized enterprises in this sector is one of the most important means for job development and opportunities in any open economy.

Entrepreneurial skills are becoming more and more valued and they play a central role in any sort of business degree.

Knowledge of successful experiences and cases has become a crucial necessity.

Key words: entrepreneurship, business plan, service, innovation

Perspective, Innovation and Product in the Gastronomy Industry OBJECTIVES

CONTENTS

Acquire tools and knowledge to develop skills required for design of culinary products and services

Introduction to the industry Business Models New formulas (Concept Restaurant) New trends, innovation in products and services Development of an innovative project Design of products and services in the restaurant business The process of the provision of services in the restaurant business Experience Management Equipment and infrastructure Architecture and design tendencies in furniture and in interior design

Analyze experiences, cases and trends in the culinary-restaurant field Discover origins of business ideas Analyze consumer behavior Reflect on the aspects that can make a project feasible Obtain the ability to develop an innovative Project Learn to generate systems of assessment for projected innovation

Management of Culinary Businesses OBJECTIVES

CONTENTS

Acquire a broad perspective of consumer behavior as a foundation for decision-making

Identification of consumer characteristics Analysis of consumer behavior The customer experience in different types of food service businesses Internal and external factors Brand Management Revenue Management in Restaurants Strategic planning, organization and scheduling Operations, strategic key in services businesses Managing people Income and cost centers

Establish the right marketing strategy Work on the strategies, actions, and means of a successful business Project Identify business models of different companies in the culinary sector

CUSTOM PROGRAMS Custom programs can be designed in the fields of Tourism, Hospitality, Gastronomy, Business, and a variety of other fields with the purpose of building the most suitable educational service package for the students and sending universities. CETT-UB understands that flexibility is key to the success of custom programs, and always takes into careful consideration the suggestions and proposals received from partner universities with the utmost understanding.

CETT-UB is open to adapting the length, course content, and dates of pre-existing programs so as to suit the needs of the partner, as well as creating new programs altogether.

Students may also choose any undergraduate program at the University of Barcelona that might be of interest to them in order to have an integrated experience, which means they would attend classes together with local students. This will also mean that most classes will be instructed in Spanish or Catalan.

Complementary courses in Spanish language and culture are also available.

FACULTY-LED PROGRAMS Faculty-led programs are unique, intensive study abroad experiences designed by partner universities in collaboration with CETT-UB. Academic services such as workshops, in-company visits, course coordination, accommodation, guided educational tours, classrooms, and the use of other facilities can be organized by CETT-UB and integrated into the programs.

Students have the opportunity of meeting contacts at overseas organizations they would not likely encounter as a tourist in Barcelona, all while getting to travel with other students from their class.

ÀGORA BCN INTERNATIONAL STUDENT RESIDENCE HALL HOUSING Immersed in the greenery of olive and palm trees, Àgora BCN International Student Residence Hall is located on the Collserola Mountain overlooking the city of Barcelona and the Mediterranean Sea. Àgora BCN offers students a safe and quiet housing option where they can feel independent and easily connected with other students residing in the city. The bustling downtown can be reached in 15 minutes by subway. Àgora BCN is exclusively designed to provide housing for young adults, taking into consideration their lifestyle, needs, and interests. Apart from being exceptionally comfortable, rooms are bright, colorful, and have free WiFi access.

DINING HALL SERVICE The Àgora BCN dining hall service has its own cafeteria, where seasonal dishes adapted to the students’ needs are prepared daily. The dining hall offers a buffet-style service for breakfast, lunch and dinner.

The dining hall offers homemade Mediterranean diet meals, including fresh market products, providing residents with healthy, balanced diets. Dining services take into account special nutritional needs, allergies, and food intolerances.

www.agorabcn.com

ÀGORA BCN FACILITIES Dining Hall Study Areas Study and reading room Work room Computer lab Workshop Music room Sport Areas Gym Multi-sport court Recreation Areas Social room: billiards, foosball, ping-pong TV room Balcony and yard Internet Corner WIFI Connection Laundry room ÀGORA BCN IS JUST A 7 MINUTE WALK TO CETT-UB AND IS LOCATED IN A QUIET AND SAFE RESIDENTIAL AREA.

Time to Barcelona

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15 min Main train station & airport transfer

Las Ramblas

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Gràcia neighborhood

CETT-UB

ISO 9001

www.cett.cat International Office Av. Can Marcet 36-38 08035 Barcelona Tel. +34 934 280 777 international.office@cett.es www.cett.es/en