The Método INSPIRA is the way the Escola d'Hostaleria de Castelldefels gets its students producing, serving and making mistakes in real conditions from the very first week, not at the end of the course.
A hands-on method that combines technique, intuition and real professional practice. Students learn by working from the first day. This is the generic version of the acronym, the common foundation for the whole school.
From its first edition, Inspira Pastelería applied the Método INSPIRA in full: students produce real pastry, sold to the same standards of quality and timing as in a professional bakery. There is no practice exercise disconnected from the final result.
The first edition closed with four fee-paying students and coverage in media such as La Vanguardia. Leading it, as co-instructor, is Marielly Parra, with more than 434,000 followers on YouTube.
Inspira Pastelería was the pilot. These are the programmes that already work with, or are adopting, the same three pillars.
Real service to diners from the first weeks of training, with a menu that changes every week and constant supervision by teaching staff.
See the Aula Restaurant →Training combined with companies in the sector, where classroom theory is put to the test straight away in a real working environment.
See FP Dual →The Certificates of Professional Competence (Certificados de Profesionalidad) in Kitchen and Front of House, 100% subsidised, combine theory modules with real work placements in the Aula Restaurant from the first day.
See FOAP →Regulated training that follows the same principle: students do not wait until they finish the certificate to face a real service.
See the certificates →Explore our programmes and discover how the Método INSPIRA is applied in each of them.
Inspira Pastelería Aula Restaurant FP Dual