Skip to main content
Skip to navigation menu
Language selection
es
eu
en
BCulinary Alumni
My account
MUdle
Start main navigation
About BCC
Culinary Camps
International Council
Board
Scientific Committee
Training
Training delivered in english
Master's Degree in Food Fermentation
Master's Degree in Sensory Analysis and Consumer Science
Master's Degree in Gastronomic Science
Online Course in Gastronomy Tourism Experience Design
Molecular Cooking
Doctoral Program
Custom Made Training
Training delivered in spanish
Degree in Gastronomy a Culinary Arts
Masters
Master in Food Design: Innovation in Products, Services, and Experiences
Master in Sommelier Studies and Innovation in the Liquid World
Master's Degree in Teacher Training in Gastronomy
Master in Management and Design of Gastronomic Tourism Experiences
Master in F&B Management
Master in Gastronomic Journalism and Communication
Master in Restaurant Innovation and Management
Master Advanced Cookery
Master in Restaurant Pastry and Sweet Cousine
Master in Cooking: Technique, Product and Creativity
Culinary Programs
Management Training
Pastry and Sweet Cuisine
Gastronomy Tourism Training
Specialization Courses
Online courses
Courses and seminars
Custom-made training
Training programs at GOe
Training programs at EDA
Summer Courses
Enthusiasts
Online courses
Training delivered in english
Gastronomy Tourism Experience Design
Molecular Cooking
Training delivered in spanish
Specialization Courses
Leadership and Team Development in the Food Service Industry
Restaurant management
Gastronomy Tourism
University Extension Diploma in Pedagogical Training in Gastronomy
Restaurant Pastry
Avant-Garde Culinary Techniques
Advanced Culinary Training
Short and Intensive Courses
Pressure Cooking: Vacuum and High Pressure
Fermentations
Cutting-Edge Products: Gelifiers, Thickeners, Emulsifiers and others
Current Applications of Salting, Smoking, Marinating and Nixtamalization
Rice, Cereals, and Pseudocereals
Meats
Stock and Sauce Cooking Techniques
Ice Cream Formulation
Gastro-Cocktailing
Bakery
Grill
Pasta
Essential Pastry
Fish and Seafood
Vegetables
Research
Events
Business
More
News
BCulinary Alumni
Restaurant
Job Offers
Join our team
Basque Culinary Center Store
Contact
back
Training delivered in english
Master's Degree in Food Fermentation
Master's Degree in Sensory Analysis and Consumer Science
Master's Degree in Gastronomic Science
Online Course in Gastronomy Tourism Experience Design
Molecular Cooking
Doctoral Program
Custom Made Training
Training delivered in spanish
Degree in Gastronomy a Culinary Arts
Masters
Master in Food Design: Innovation in Products, Services, and Experiences
Master in Sommelier Studies and Innovation in the Liquid World
Master's Degree in Teacher Training in Gastronomy
Master in Management and Design of Gastronomic Tourism Experiences
Master in F&B Management
Master in Gastronomic Journalism and Communication
Master in Restaurant Innovation and Management
Master Advanced Cookery
Master in Restaurant Pastry and Sweet Cousine
Master in Cooking: Technique, Product and Creativity
Culinary Programs
Management Training
Pastry and Sweet Cuisine
Gastronomy Tourism Training
Specialization Courses
Online courses
Courses and seminars
Custom-made training
Training programs at GOe
Training programs at EDA
Summer Courses
Enthusiasts
BCulinary Alumni
My account
MUdle
es
eu
en
End main navigation
Home
Training
Courses and seminars
Skip to navigation menu
Presentation
CURSO INTENSIVO | INSCRIPCIÓN ABIERTA
Los lunes y martes, del 9 de Marzo al 19 de mayo de 2025
De 16:30h a 20:30h
18 asistentes
2300€. Bonificable por FUNDAE
Consultas y más información en infocursos@bculinary.com
Online Application
CURSO INTENSIVO | INSCRIPCIÓN ABIERTA
Los lunes y martes, del 9 de Marzo al 19 de mayo de 2025
De 16:30h a 20:30h
Online Application
Presentation
sdfsdf
Mas informacion
Presentation
Request more information
Desarrollado por:
:
GureMedia
