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Cooking: Technique, Product and Creativity

  • Period: october 2024 - june 2025
  • Timetable: monday to friday from 3:30 pm to 8:30 pm (CEST)
  • Modality: presencial
  • Price: 14.150 €
  • 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

MASTER'S DEGREE IN Restaurant Pastry and Sweet Cousine

  • Period: october 2024 - june 2025
  • Timetable: monday to friday from 3:30 pm to 8:30 pm (CEST)
  • Modality: presencial
  • Price: 12.375 €
  • 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

MASTER'S DEGREE IN advanced cookery

  • Period: february - october 2025
  • Timetable: monday to friday from 9:00 am to 2:00 pm (CEST).
  • Modality: presencial
  • Price: 11.750 €
  • 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

Vegetable Cuisine: Technique, Creativity, and Soil Knowledge

  • Period: september 2024
  • Timetable: monday to friday from 3:00 PM to 8:00 PM (CEST)
  • Modality: presencial
  • Price: 2.990 €

Vegetables are an endless source of culinary possibilities. With this course, our mission is to harness these possibilities and elevate knowledge in this field to a higher level. Through the incorporation of ancestral knowledge, educational visits to our own garden, and guidance from expert professionals throughout the process, our course aims to look to the future and reshape the presence of the plant world in the kitchen.

Bartending and Contemporary Cocktail Craft

  • Period: october to december 2024
  • Timetable: monday to thursday, 3:15 to 8:15 PM (CEST)
  • Modality: presencial
  • Price: 4.050 €

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. 

Innovation in Cooking with Scientific Methodology

  • Period: November 4th to 29th, 2024
  • Timetable: to be determined
  • Modality: presencial
  • Price: 3.070 €

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.

Foundations and Techniques of Pastry Focused on Sweet Cuisine

  • Period: april - may 2025
  • Timetable: monday to friday 3:00 PM - 8:00 PM (CEST)
  • Modality: presencial
  • Price: 3.130 €

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. 

Avant-Garde Culinary Techniques

  • Period: may - june 2025
  • Timetable: monday to friday from 3:00 PM to 8:00 PM (CEST)
  • Modality: presencial
  • Price: 4.290 €

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.

Culinary Techniques Mastery

  • Period: 26th may - 27th june 2024
  • Timetable: Monday to Friday 8:30 AM - 1:30 PM (CEST)
  • Modality: presencial
  • Price: 3.130 €

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.

Avant-Garde Culinary Techniques

  • Period: September 17th, 2024 - February 20th, 2025
  • Timetable: thursdays from 4:00 to 5:30 p.m.(CEST)
  • Modality: online
  • Price: 2.030 €

The avant-garde encompasses a wide variety of techniques that emerge through contemporary cuisine. To approach and execute it, a constant focus on innovation and creativity is necessary. With this in mind, the program provides the tools to understand the techniques that lead the industry and allows students to adopt an updated perspective, preparing them to adapt to the constant evolution facing the sector.

Culinary Mastery

  • Period: September 17th, 2024 - February 6th, 2025
  • Timetable: thursdays from 6:00 to 7:30 p.m. (CEST)
  • Modality: online
  • Price: 2.030 €

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.

Restaurant Pastry (Online)

  • Period: october 2024 - february 2025
  • Timetable: thursdays 6:00 p.m. (CEST)
  • Modality: online
  • Price: 1.790 €

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.

Current Applications of Salting, Smoking, Marinating and Nixtamalization

  • Starting date: 17th september 2024
  • Period: 17th september - 21st october 2024
  • Timetable: jueves de 16:00 a 17:30h (CEST)
  • Modality: online
  • Price: 480 €

Cutting-Edge Products: Gelifiers, Thickeners, Emulsifiers and others.

  • Starting date: 15th of october 2024
  • Period: October 15 - November 25, 2024
  • Timetable: jueves de 16:00 a 17:30 h (CEST)
  • Modality: online
  • Price: 715 €

Pressure Cooking: Vacuum and High Pressure

  • Starting date: May 28, 2024.
  • Period: May 28 to July 24, 2024.
  • Timetable: thursdays from 4:00 PM to 5:30 PM (CEST)
  • Modality: online
  • Price: 360 €

Fermentations

  • Starting date: June 18 2024
  • Period: June 18 to July 22, 2024
  • Timetable: jueves de 16:00 a 17:30 h (horario CEST)
  • Modality: online
  • Price: 465 €

Arroces, cereales y pseudocereales

  • Timetable: 25 hours
  • Modality: online
  • Price: 260 €

Pasta

  • Timetable: 15 hours
  • Modality: online
  • Price: 160 €

Formulación de helados

  • Timetable: 25 hours
  • Modality: online
  • Price: 310 €

Pastelería Esencial

  • Timetable: 25 hours
  • Modality: online
  • Price: 260€

Parrilla

  • Timetable: 20 hours
  • Modality: online
  • Price: 310 €

Carnes

  • Timetable: 20 hours
  • Modality: online
  • Price: 210€

Panadería

  • Timetable: 25 hours
  • Modality: online
  • Price: 260 €

Verduras

  • Timetable: 20 horas
  • Modality: online
  • Price: 210 €

Fondos y salsas

  • Timetable: 20 hours
  • Modality: online
  • Price: 210 €

Pescados y mariscos

  • Timetable: 20 hours
  • Modality: online
  • Price: 210 €

Curso intensivo: Arroces: paella, melosos, caldosos y secos

  • Period: 8 - 12 de julio de 2024
  • Timetable: 9:00h - 14:00h
  • Duration: 25 hours
  • Price: 895€

Curso intensivo: Cocina Vasca: Tradición y evolución

  • Period: 1 - 5 de julio de 2024
  • Timetable: 15:00h - 20:00h
  • Duration: 25 horas
  • Price: 895€

Curso intensivo: Iniciación a las fermentaciones

  • Period: septiembre 2024 (pendiente de confirmación)
  • Timetable: 15:30h a 20:30h
  • Duration: 25 hours
  • Price: 895€

Seminario: Sous Vide, la regeneración controlada a baja temperatura

  • Period: Pendiente de confirmación
  • Timetable: From 15:30 to 20:30h
  • Duration: 10 hours
  • Price: 285 €

Seminario: Territorio por Javier Sanz y Juan Sahuquillo de Cañitas Maite*

  • Period: 21 de junio de 2024
  • Timetable: 15:30 - 20:30h (CEST)
  • Duration: 5 hours
  • Price: 210€

Curso Intensivo: Creación de Petit Fours y Pastelería en Miniatura en restauración

  • Period: Septiembre, pendiente de confirmación
  • Timetable: 9:00 - 14:00h
  • Duration: 20 horas
  • Price: 705€

Curso Intensivo: Charcutería francesa y masas saladas

  • Period: 1 - 3 de julio de 2024
  • Timetable: 9:00h - 14:00h
  • Duration: 15 hours
  • Price: 590€

Curso intensivo: Gastronomía silvestre: Caza y setas

  • Period: Diciembre 2024, días pendientes de confirmar
  • Timetable: Pendiente de confirmación
  • Duration: 15 hours
  • Price: 590€

Curso intensivo: Pizzas y masas

  • Period: Pendiente de confirmación
  • Timetable: 15:00h - 20:00h
  • Duration: 20 horas
  • Price: 705€

Curso Intensivo: Cocinas del mundo

  • Period: 8 - 12 de julio de 2024
  • Timetable: 15:00h - 20:00h
  • Duration: 20 hours
  • Price: 895€

Curso Intensivo: Secretos de la Brasa: Pescados y Mariscos a la Parrilla

  • Period: octubre 2024 (pendiente de confirmación)
  • Timetable: Pendiente de confirmación
  • Duration: 15 hours
  • Price: 750 €
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