Cibrèo’s values such as seasonal and fresh products, ethical food production, simplicity, authenticity and tradition, will be the key elements of the learning process. Each semester will rely on what the current season will offer and no exception will be made.
Seasonal products will be the leading and central theme of the program which will be focused on food producers, on the transformation, preparation and final presentation of the food products. Every month will bring different fresh products on stage and Cibrèo method will guide students in order to emphasize seasonality as a positive value for customers.
Student will learn in a non strictly academic context which means that they will be required to adapt to the daily restaurants schedule. Students will be requested to start classes very early in the morning or finish late at night.
This is part of Cibrèo academy way of transferring real skills by real professionals. On top of that students will have access to some of the venues during the closing day so they will have free access to equipments and products under the tutor guidance. During the program, students will explore topics such as sustainability, ethical and health issues relating to food production, consumption and quality, and how these elements relate to producers.