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COMPETENCES

The Education Model proposed by the Basque Culinary Center for the entire Degree in Gastronomy and Culinary Arts is based on competences, meaning that the learning process is very practical; thus, the contents are not presented in an isolated fashion or in the form of independent subjects, but with an interdisciplinary proposal that promotes the association of several areas of knowledge in order to thus base the entire learning process on competences and not on isolated knowledge, using active learning methodologies and teamwork.

TIMETABLE AND CALENDAR

El horario lectivo abarca desde las 8.30 de la mañana hasta las 14.30 ó 16.30 dependiendo del taller práctico en el que se encuentre el alumno.

Students will be able to find class timetables on the e-learning platform Moodle.


The curriculum is divided into 4 years, based on 60 ECTS per year. There are compulsory external placements during the 1st, 2nd and 3rd years and an End of Degree Project with 30 ECTS in the 4th year that will also take place in a company.

The language of instruction of most classes is Spanish. Some are taught in English.

You will find more detailed information about the Curriculum below:

DOWNLOAD: CURRICULUM

DOWNLOAD Syllabi:

There are three itineraries for deeper understanding into different areas of the degree course, each one with 20 ECTS duration. Students must choose one during the third year:

 

CULINARY AVANT-GARDE

 

INNOVATION, BUSINESS AND ENTREPRENEURSHIP

 

FOOD DEVELOPMENT AND TECHNOLOGY

 

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