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Degree in Gastronomy and Culinary Arts

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Duration: 1 month.
Geographic field: Spain.


Duration: 2 months.
Geographic field: Spain.
Work experience in the best Spanish restaurants and top level Spanish food companies.


Duration: 3 months.
Geographic field: National and international field (all over the world)..
Work experience in the best restaurants in the world and top level international food companies.


Duration: 1 semestre.

Geographic field: National and international. Format: 6 months.
Characteristics of the Final Project: A real project (commissioned by the company) or an entrepreneurialism project related to the chosen pathway.
The End-of-Degree Projects undertaken by our students cover different areas within the world of gastronomy. These projects are developed according to the specialization itineraries of the Degree: Culinary Vanguard, Innovation, Business and Entrepreneurship and Food Industry.

These are some examples of the End-of-Degree Project’s developed by our students:

    Management of school lunchrooms for the transition towards a healthier and more sustainable model

    Implementation of a marketing plan for an urban winery

    Creation and development of new gastronomic offers

    Research, creation and design of dishes based on aquafaba

    Preparation of a wild herb notebook

    Creation of healthier and gluten-free baking products

    Extraction and utilization of fiber from lemon

    Study on sensory perceptions of benzaldehyde

    Anthropological study of the ancestral cooking techniques of the Peruvian Andes

    Study of the menus of the Basque whalers who worked in Terranova

The close relationship that Basque Culinary Center maintains with the gastronomy sector, catering and the food industry gives students the option to obtain practical and real knowledge on the world of work throughout their studies. In our case, students will do work experience outside the centre in each of the four years of the degree course. A tutored work experience process included in the study plan means that students get to find out about and experiment with real gastronomy and food.

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