Escuela de Hostelería de Leioa

What Escuela de Hostelería de Leioa does

Escuela de Hostelería de Leioa is a public vocational training institution established in 1981 and located on the University of the Basque Country (UPV/EHU) campus in Leioa, Vizcaya, Spain. It operates as a Centro Integrado Público de Formación Profesional under the Basque Government's Department of Education, delivering seven vocational training cycles across basic, medium, and superior levels in two professional families: Hospitality and Tourism, and Food Industries. Programs span cocina y gastronomía, servicios en restauración, panadería-repostería-confitería, and carnicería-charcutería, with a flagship FP Dual Especialización placing advanced students at the three-Michelin-star Azurmendi restaurant for fine-dining training.

The school's revenue model is anchored in Basque Government appropriations as part of the FP Euskadi public school network, with tuition-free enrollment channeled through the centralized IKASGUNEA placement system. Supplementary revenue is generated through training-facility operations open to the public: Restaurant Lukitxene offers gastronomic menus at €23.00 and tipi-tapa menus at €24.50, supported by Txopitea bar and Cafe Liboa cafeteria, where students complete practical rotations. Internal operations are supported by proprietary digital infrastructure including the Sutondo internal management system (co-developed with eFaber for ingredient labeling, recipe management, and canteen operations) and the APP Jantoki mobile canteen-payment application.

The institution serves primarily young students and job seekers pursuing labor-market insertion credentials, with secondary placement for employed workers seeking continuous certification and a tertiary specialization cohort placed at Azurmendi for advanced gastronomy training. Its go-to-market relies on direct enrollment via IKASGUNEA and a multilingual website available in Spanish, Basque, and English. Strategic positioning is reinforced through the 4.0 Nutrition innovation project with Basque Culinary Center and Ikigaia on functional foods and personalized diets, Erasmus+ mobility programs, a virtual tour of facilities, and a Bolsa de Trabajo job-placement service connected to Basque hospitality employers.

Name

Escuela de Hostelería de Leioa

Legal name

CIFP ESCUELA DE HOSTELERÍA LHII

Website

https://hostelerialeioa.net

Company type

Private

Founded year

1981

Operating status

Operating

Headcount range

1–10 employees

Short description

Escuela de Hostelería de Leioa is a public Basque vocational training school founded in 1981 offering hospitality and food-industry certification cycles funded by the Basque Government, with a flagship dual-training partnership at Michelin-starred Azurmendi.

Ownership category

akta.pro rank

Product category

Vocational Hospitality Education

NAICS

Technical and Trade Schools (6115), Other Technical and Trade Schools (611519)

SIC

Services-Educational Services (8200), Retail-Eating & Drinking Places (5810)

akta.pro primary industry

Professional Culinary Arts (Chef Training) (EDAOAKAA)

akta.pro secondary industries

Hospitality & Food Service (EDABALAO), Catering & Banquet Operations (EDAOAKAF)

Keywords

• Vocational hospitality training
• Culinary arts education
• Bakery pastry training
• Food industry vocational
• Restaurant services training

Headquarters

HQ city

Durango

HQ country

Spain

HQ region

Europe

Offices1 record

Markets served

GTM type

B2C

Offering type

Services

Cost components

Personnel, Operations, Supply Chain, Technology or R&D, Infrastructure

Revenue model

1. Vocational Training Services: Public vocational education institution funded primarily by Basque Government (Eusko Jaurlaritza). Provides free professional certificates and training cycles in hospitality and food industries. Operates canteen/restaurant services for practical training.

Pricing tiers

Go-to-market motion1 record

Distribution channels3 records

Marketing channels5 records

Core offering

Public vocational training institution delivering 7 official vocational training cycles (basic, medium, and superior levels) in cooking, gastronomy, restaurant services, bakery/pastry, butchery/charcuterie, kitchen direction, and restaurant service direction within the Basque Public School Network. Complements classroom instruction with on-site practical training restaurants (Lukitxene, Cafe Liboa, Txopitea), a Dual specialization program at three-Michelin-starred Azurmendi, and employment-oriented professional certification programs for working adults.

Product overview

Escuela de Hostelería de Leioa is a public vocational training school offering a portfolio of educational services centered on hospitality and food industry professional training. The core offering consists of 7 vocational training cycles spanning basic, medium, and upper-level qualifications in cooking, restaurant services, and baking/confectionery disciplines. Complementary services include FP Dual Especialización (advanced gastronomy specialization at Michelin-starred Azurmendi), Formación para el Empleo (professional certification programs), and a student-facing APP Jantoki canteen payment system. Operational training facilities include Restaurant Lukitxene, Cafe Liboa, and Txopitea where students practice real service operations. The school also operates internal management via Sutondo system, provides a job placement service (Bolsa de Trabajo), and offers a virtual tour feature and online recipe collection through its digital platforms.

Differentiator

Problem solved

Functional benefit

Brands

• APP Jantoki: Payment application for canteen services allowing card and/or metal payment for improved service and reduced wait times.
• Restaurant Lukitxene
• Txopitea
• Cafe Liboa

Products and services

• Vocational Training Cycle - Basic Cooking and Restaurant Services
• Vocational Training Cycle - Basic Butchery and Charcuterie
• Vocational Training Cycle - Medium Cooking and Gastronomy
• Vocational Training Cycle - Medium Restaurant Services
• Vocational Training Cycle - Medium Bakery, Pastry and Confectionery
• Vocational Training Cycle - Superior Kitchen Management
• Vocational Training Cycle - Superior Restaurant Service Management
• FP Dual Especialización
• Formación para el Empleo (Employment Training)
• Restaurant Lukitxene (Gastronomic and Tipi-Tapa Menus)
• Cafe Liboa / Liboa Kafetegia
• Txopitea (School Bar)
• Bolsa de Trabajo / Lan-poltsa (Job Placement Service)

Named customers1 record

Segments3 records

Ideal customer profiles3 records

Technology focussed No

API detail

Has API

No

API docs

API detail

Core technology

AI maturity

App detail

Partnerships

Eight partnerships are on record, tiered flagship, core, minor and moderate.

• AzurmendiflagshipStrategic or Co-development PartnerThree-Michelin-starred restaurant (and Green Star) led by Chef Eneko Atxa. Hosts FP Dual specialization program where students gain practical experience in high-level gastronomy environment. Located in Larrabetzu, Basque Country.
• Eusko Jaurlaritza/Gobierno VascocoreOthersBasque Government education department. Main funding source and regulatory authority for public vocational training. Provides official certification and accreditation.
• FP EuskadicoreOthersBasque vocational training network coordination body. Integrates all Basque vocational training centers under unified quality standards.
• UPV/EHUminorOthersUniversity of the Basque Country. School campus is located within UPV/EHU campus in Leioa.
• LanbidecoreOthersBasque Employment Service. Collaborates on employment-oriented training and job placement support for students.
• Basque Culinary CentermoderateStrategic or Co-development PartnerCulinary center and technology hub (BCC Innovation) involved in 4.0 Nutrition innovation project for personalized diet development.
• IkigaiamoderateStrategic or Co-development PartnerHealth center providing expertise for 4.0 Nutrition project on functional foods and personalized diets.
• BCC InnovationmoderateStrategic or Co-development PartnerGastronomy technology hub of Basque Culinary Center. Technical partner for 4.0 Nutrition project developing functional foods and personalized diet menus.

Scale indicators3 records

Recent moves6 records

Expansion highlights5 records

Direct peers

• Basque Culinary Center: San Sebastián-based gastronomy faculty and innovation hub (BCC Innovation) also operating in the Basque Country with overlapping culinary, gastronomy, and food-tech curriculum. Direct peer because they share geography, target students in the same culinary/hospitality domain, and even partner with Escuela de Hostelería de Leioa on the 4.0 Nutrition project, though BCC operates at a more advanced/degree level.
• Institute of Culinary Education (ICE): New York-based culinary school offering diploma programs in culinary arts, pastry & baking arts, and hospitality management with strong restaurant-style training. Comparable as a specialized culinary trade school providing similar hands-on professional training to aspiring chefs and hospitality workers.
• Apicius - Florence University of the Arts: Italian culinary and hospitality school in Florence offering professional programs in culinary arts, baking, wine, and hospitality management. European peer delivering comparable vocational culinary training with strong restaurant-service practicum model.

Regional players

• Escuela Superior de Hostelería de Sevilla: Spanish culinary/hospitality vocational school in Andalusia offering similar FP-style training in cocina, pastelería, and servicios de restauración. Comparable as a Spanish regional peer in the same product category serving a different geographic territory with similar public-private funding mix.
• CESUR: Spanish private vocational training group with hospitality and gastronomy programs across multiple Spanish regions. Comparable as a Spanish vocational training operator offering FP-style qualifications in the same subject areas but with multi-region private-enterprise footprint.
• Escuela de Hostelería del Mar (CampusCETT-UB): Catalan hospitality school affiliated with the University of Barcelona offering FP, undergraduate, and master's programs in hospitality, culinary arts, and tourism. Comparable Spanish regional peer with similar curriculum mix but operating at multiple credential levels.

Broad incumbents

• Le Cordon Bleu: Globally recognized culinary education brand with schools across dozens of countries offering diploma and gourmet programs in cuisine, pastry, and hospitality. Comparable as the international benchmark for culinary vocational training, though at a higher price point and degree-level scope.
• Culinary Institute of America (CIA): Premier US culinary college in Hyde Park, New York, offering associate/bachelor degrees in culinary arts, baking & pastry, and food business. Direct functional overlap in professional chef training with worldwide recognition; competes for international culinary students but at a different price and credential level.

Emerging players

• Hofmann Culinary School: Barcelona-based culinary school founded by Mey Hofmann offering intensive chef training and pastry programs with strong practice-based methodology. Comparable as a specialized culinary trade school with similar student profile and gastronomy focus, though smaller and more premium-priced.

Market position

Strengths5 records

Weaknesses5 records

Competitive moat4 records

Key risks5 records

Key highlights6 records

Customer concentration

• Xx.com/HosteleriaLeioa
• YouTubeyoutube.com/user/hostelerialeioa
• Facebookfacebook.com/ehostelerialeioa
• Instagraminstagram.com/hostelerialeioa
• LinkedInlinkedin.com/company/escuela-de-hosteleria-de-leioa

Revenue estimate

Valuation estimate

Number of profiles

Profiles1 record

Funding overview

Funding rounds

Investors

Funding detail is available on the Subscription and Enterprise plan.Contact sales →

M&A

Investments

M&A and investment is available on the Subscription and Enterprise plan.Contact sales →

Frequently asked questions about Escuela de Hostelería de Leioa