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.
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15 min Main train station & airport transfer
Las Ramblas
City center
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