Dins, the school-restaurant

At D’ins we work every day with a broad eye, we are close to people and society.


We have worked hard and determinedly created a model of school-restaurant committed to the personal and professional growth of pupils.

We know that the learning process is alive from very different personal realities and that is why we form and accompany it with a comprehensive vision.

Technical training through experimentation is linked to personal and relational training. We know that the skills of each professional profile are put in place when pupils can read themselves, relate to their environment and identify what they can do better.

Learn to do, doing. We train professionals in a real working environment, this is a differential value of D’ins. Our daily challenge is to offer the best professionalism with the highest quality of service. In this context of learning we bring pupils closer to their future position in the labour market but in a safe space, of complicity, support and mutual recognition. Equate, improve every day, persevere and enjoy the job well done with a shared goal. That’s the point every thing we do.


With its educational and productive line, it is linked to the values of the Fundació Formació i Treball and also has eigenvalues as a single project

Our formations are open to everyone, we also generate a rapprochement between customers and pupils themselves, often two worlds of the same society.


We train people and prepare them with the best possible tools to make the leap to jobs that allow them to be self-employed and to advance their life project.


The daily activity of D’ins is done from the philosophy of food reuse and preventing waste of resources; we give up most of the food that we get, and we move this practice to our training and everyday production.


At school, we are looking for opportunities for growth and innovation; we are promoting economic activities and starting new methodologies and didactic strategies for the transmission of knowledge.

Job culture

We believe in the transmission of this value on our day-to-day, together with resilience, and we know that striving only makes sense if our efforts are directed towards improving our well-being.


It’s the essence of D’ins, we’re passionate about what we do, work with people and for people; we push forward projects, career paths and life.


Let us promote confidence in the other, open communication, responsibility for the whole and mutual support. It’s what makes sense to everything we do and what makes it possible.


D'ins is a project headed by a multidisciplinary team

His professionals come from different sectors and trajectories and contribute their baggage to enrich and innovate from each area. The key to his work is constant coordination.

IMG Equip - D'Ins Escola

The technical team

It consists of people trained in the social sciences (pedagogy, psychology, social education) with experience in employment formations and in the care and follow-up to priority social care groups. They raise and accompany pupils throughout training facilitate the integration of knowledge through guidance and training in cross-cutting skills.

The faculty team

The teachers of Ins come from very diverse hospitality and restoration projects with very solid professional baggage in the sector.

They always have a double profile; educational vision, from which they provide didactic methodologies for the transmission of technical knowledge, and productive vision, from where they provide pupils with meaningful learning in the real context of the restaurant and make productive execution possible.


Educational, Professional and Supporting


We work with a very active and vivencial methodology, where the vertebrator axis is the intensive accompaniment of the students and the empowerment of their competences, with particular emphasis on those of transversal types. We are betting on developing and perfecting comprehensively profiles of different types. The formation of D’ins is a real path in the catering and hospitality sector. A way to learn in a context that will make them the professionals of tomorrow.


Our project has an eminently professional objective. We want people who work with us to learn in a real professional/working environment and to be able to know first-hand the deal with the real clientele in an open shop for the public. We want to empower our workers and our workers, to develop their skills and have a place to enhance them. In addition, we are making a commitment to facilitate the adaptability of students to new labour market scenarios, where more and more professional qualifications become a strategic factor and employability.


Ins goes beyond classrooms and catering service to use. As well as working with people at risk of social exclusion, we also develop different solidarity projects with the aim of covering such a basic need as food for those people and families who need it most. For example, through social mealers, scholarships in school canteens, or food delivery to families with fewer financial resources derived from social services or other social agents.