October
21st,
2025
CFGS in Dietetics: Visit to Triticum
Technical Visit by CFGS in Dietetics to Triticum: Bread as a Symbol of Quality, Innovation, and Food Safety
Yesterday, students from the Higher Vocational Training Cycle in Dietetics at Sant Ignasi Sarrià School conducted a technical visit to the facilities of Triticum, a leading company in the production of high-quality artisanal bread, located in Cabrera de Mar.
The activity aimed to provide firsthand insight into the complete bread-making process, from the selection of raw materials to the final product, as well as the hygiene protocols and quality controls that ensure the safety and excellence of their products., The students observed how Triticum combines artisanal tradition with technological innovation, producing products that stand out for their texture, flavour, and nutritional value.
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During the visit, the founder of the company, Xevi Ramon, shared his journey and the philosophy that has made Triticum a benchmark in the gourmet bakery sector, collaborating with chefs and high-end restaurants worldwide. His words inspired the students, who gained insight into the importance of passion, perseverance, and commitment to quality in the food industry.
We would also like to extend special thanks to Natalia Mora for her dedication in organizing the event and to Eva Molina, a teacher at our centre and former Triticum employee, for her involvement and support in preparing the visit.
This experience has been immensely enriching for the students, who were able to see many of the concepts covered in the classroom–such as nutrition, technological processes, hygiene, and food quality–applied in a real-world context.
From Sant Ignasi Sarrià School, we sincerely thank the entire Triticum team for their warm welcome, generosity, and willingness to share their knowledge. This was undoubtedly a memorable day that has left a lasting impact on the training of future dietetics professionals.
