The goal is : to provide students with the foundations and fundamentals necessary to understand the functioning of avant-garde products and techniques. This is not a Course to replicate recipes, but to understand the principles of molecular cuisine in order to design and execute avant-garde, but above all, unique creations.

• Number of credits: 60 ECTS
• 18 slots available
• 3 months of external internships
• Master's degree conferred by MONDRAGON UNIBERTSITATEA and offered by the Faculty of Gastronomic Sciences at Basque Culinary Center

• Number of credits: 60 ECTS
• 18 slots available
• 3 months of external internships
• Master's degree awarded by MONDRAGON UNIBERTSITATEA and delivered by the Faculty of Gastronomic Sciences at Basque Culinary Center

• Number of credits: 60 ECTS
• 18 slots available
• 3 months of external internships
• Master's degree awarded by MONDRAGON UNIBERTSITATEA and delivered by the Faculty of Gastronomic Sciences at Basque Culinary Center

This program provides a comprehensive perspective to master both the technical and conceptual aspects of mixology, incorporating cutting-edge techniques and imparting knowledge in business and customer service. Designed with a practical and motivating approach, it invites students to reflect and assimilate the acquired knowledge, thereby enhancing their skills as bartenders. 

Throughout history, there has always been a quest to reinvent the great classics, and pastry is no exception to this principle. Our program immerses students in the fascinating world of pastry, where tradition merges with creativity to give rise to delights that preserve their unique essence. 

Explore Culinary Avant-Garde: A journey to profound understanding. Our course employs unique experiences, interactive seminars, expert sessions, and a final project to bring students closer to culinary innovation, enabling them to forge their interpretation and master techniques, both timeless and evolving.

Whether embarking on a new culinary journey or looking to enhance an already established experience in the kitchen, our 5-week program provides an opportunity to sharpen and update culinary techniques. Guided by in-house experts and guest chefs, participants will explore essential techniques in handling and preservation, cooking, pastry, and baking. The program aims to consolidate knowledge and develop new skills for the preparation and presentation of unique and innovative dishes.

This course provides you with the fundamentals on how to apply scientific methodology to innovate in cooking. You will learn to evolve from an intuitive approach to a structured and validated one. Understanding that it's not just about traditional science, but about using it as a tool to effectively understand and improve cooking.

To achieve excellence in a process, it's essential to understand that absolute perfection doesn't exist. Instead, a constant focus, strategic repetition, and an open mindset are needed. This course aims to merge these concepts, guiding students to delve into their existing knowledge, explore new approaches to techniques, and assimilate information with the intention of applying it. In this way, we shape professionals who stand out not only for their profound mastery of the discipline but also for their authorship and creativity in the field.

Advanced techniques equate to high-quality and well-designed desserts. This program provides students with the opportunity to immerse themselves in the world of pastry. Guided by expert pastry chefs, from the fundamentals to the most elevated creations, students will acquire high-level knowledge and practical skills that will enable them not only to execute elaborate pastries but also to craft their own.

• History and classification
• Tools for rolling, forming, drying, and cutting pasta
• Flour, the main ingredient
• Fresh semolina pasta
• Fresh egg pasta
• Proportions
• Kneading and resting
• Laminating and forming
• Cooking
• Sauces and butters