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This master’s degree course, aimed at chefs with professional experience, is the training that will allow you to take a leap forward in your professional career. Obtain a real understanding of products, their origin, varieties, gastronomic properties and behaviour in the kitchen. Learn everything about modern techniques, from their physics and chemistry to becoming skilled in their application. Become immersed in the latest trends of the most prestigious chefs.
A 6-month programme, which culminates with a stage at the best national and international restaurants.
Taught by tutors with extensive professional and academic experience, the course includes seminars and master classes attended by product experts and prestigious international chefs. The acquisition of knowledge is complemented with study excursions and the production of a master’s final project.
• Next master’s degree course will commence in October 2020!
• The Master's Degree is an own degree issued by the University of Mondragon
REASONS TO DO THIS MASTER’S DEGREE COURSE
This master’s degree course is aimed at professionals with the following profile:
• Degree in Gastronomy
• HNC and HND education in cookery and catering
• Other non-regulated cookery studies carried out in prominent centres.
It is a requirement that candidates have at least 3 years work experience in cookery in different capacities.
The programme enables the student to acquire advanced competences in the following areas:
• In-depth knowledge of products and their culinary applications
• Creative restaurant processes
• Trends and innovation in the kitchen
• Modern culinary techniques
TERM TIMES: from October to March
TIMETABLE: from 15:30 to 20:30 Monday to Friday*
PRACTICAL PERIODS: April to June
Work experience in restaurants (for those who request them) will take place after the master’s course has been completed. Their duration will be 480 hours distributed between a minimum of 3 and a maximum of 6 months.
Students will have the option to validate their work experience as accredited professional experience.
*The timetable is from Monday to Thursday from 15:30 to 20:30. The gastronomic excursions, master classes and gastronomy products seminars may take place in the mornings if the activity requires it.
70% of the master’s teaching hours are practical using innovative methodologies to offer students a rigorous, active and comprehensive learning process.
Classes will take place from Monday to Friday and students will have distance learning activities between sessions with the aim of assimilating the knowledge acquired or put them into practice in subsequent sessions.
Evaluation will be continuous and students will be required to achieve regular objectives which will be assessed by external professionals and tutors from the Basque Culinary Centre. Occasionally these will also be tested in actual customer service situations.
The learning will also take place outside the classroom as there will be gastronomic study excursions that will enable students to have first-hand experience of the origin of the products used in cooking. There will be visits to, among others, different specialist agricultural, cattle or poultry raising enterprises, markets, technological centres, a dairy, foie or smoked goods production centres, meat producers, pastry and bakery establishments, wineries, vineyards, etc.
Throughout their training, students will produce a final master’s Project from which expert professionals will evaluate, in an actual service situation, their creative skills and coherence of their culinary proposal.
Practical in-company work experience will take place once the teaching period and the final master’s project have been completed. This will last 3 months (480 hours) and will take place in:
• Nationally and internationally recognised restaurants such as: Arzak, Mugaritz, El Celler de Can Roca and many others associated with the Basque Culinary Centre.
• Gastronomy R&D departments
• Gastronomic innovation projects such as Bulli-Lab
• R&D departments within the food industry or other businesses in which students are able to develop their skills.
Students may validate their work experience through accreditation of competence
The programme benefits from an academic team made up of highly experienced professionals with extensive teaching skills.
The organisational structure is:
• A master’s course design team
• A master’s course coordinator
• The BCC academic team, lecturers who are expert in sensorial analysis, culinary chemistry, safety and hygiene, production, etc.
• Expert connoisseurs in each product area: nutritionists, agricultural engineers, marine biologists, vets, producers, etc.
• Guests of national and international acclaim.
• Project and practical sessions tutors
• Students support office
Students will take part in these seminars where guest chefs will be in perfect tandem with the product experts. They will share your vision on rice cooking, Iberian pork, dairy products, spices, fish, etc., demonstrating in detail the application of different culinary techniques, both traditional and/or modern.
Some of the chefs invited to previous editions of the course were: Kiko Moya, Javier Olleros, Ricard Camarena, Eneko Atxa, Josean Alija, Xabier Gutiérrez, Javier Olleros, Oswaldo Oliva, Mateu Casañas, Juan Fra Valiente, Albert Raurich, Rodrigo de la Calle, etc.
A finishing touch to the academic team are the master classes. These are sessions lasting between 2 and 4 hours and are run by internationally renowned chefs: Andoni Luis Aduriz, Pedro Subijana, Juan Mari Arzak, Quique Dacosta or Joan Roca have been some of the leading participants.
During the master class programme, the best known and most up-to-date chefs will demonstrate to students their vision, concept, creative methods and latest culinary ideas.
You will learn from the best!
The total fees for this master’s degree course are €12,750 which will be paid as follows:
• €150 at the time of applying for a place (refundable in full in the case of not being admitted or needing to withdraw).
• €5,040 as a reservation fee payable at the time of confirmation of admission.
• The remainder of the fees is payable in 3 instalments of €2,520 in October, December and February.
*This amount is subject to some variation ahead of the next edition
The centre has special financing agreements with various financial organisations.
Refundable (partly or wholly) through the FUNDAE:
In order to support students with their search for employment during or following their studies, they will receive information relating to the career opportunities available in the faculty.
Likewise, during their stay, students may apply for the study-employment grants offered by the faculty and lend their services to the different departments: R&D, operations, coffee shop, etc.
1 Pre- Registration
Interested students should make the online registration and pay the registration fee. In addition, the following documentation should be sent to firstname.lastname@example.org
New residence opened in the academic year 2017/2018.
Located just a step away from the Basque Culinary Center and with excellent downtown connections, the residence has 73 well-equipped studios designed for those who desire luxury student living. All rooms feature the latest trends in interior design and technology and include double beds, flat screen TVs, modern furniture, in-room kitchenettes, private bathrooms, and outward facing views. The facilities are also equipped with a fitness center, meeting and study rooms, a large shared kitchen space for culinary practices, as well as a community living area where residents can socialize and relax.
Some of the amenities include:
Students from European Union member countries, Norway, Switzerland. Liechtenstein and Iceland will not require a visa to reside in Spain.
Other international students will have to request a long term student visa which will allow them to reside in Spain for a period longer than 180 days.
Visas should be requested from, and issued by the Diplomatic Missions and Spanish Consul Offices abroad. It is important to obtain information on the required documentation and gather it as soon as possible, since the relevant authorities may take up to two months to advise that the visas will be granted.
Once students have arrived in Donostia-San Sebastian, they have one month from the time of their arrival to request the foreign students’ card at the Oficina de Extranjeros of Donostia-San Sebastian. The students office of the BCC will provide the necessary information to students in this regard.
Through the MU Sports Service, students can access team sports as well as individual sporting activities and Group trips (weekend skiing, surfing trips….).
Donostia-San Sebastian also has an extensive offer of municipal sporting facilities. The Kirol Txartela (sport card) permits access to all the city’s municipal facilities at a very economical price. For more information, go to the following link.
Information on the COST OF LIVING in San Sebastian is given below:
The best way to get around the city is with the network of urban buses. The company which provides this service is Compañia del Tranvia de Donostia-San Sebastian.
Their web page www.dbus.es contains all information on routes, timetables and tariffs. The web page also enables the calculation of the bus route between two points and its estimated duration.
Students can benefit from monthly season tickets which reduce the cost of travelling by bus.
Donostia-San Sebastian offers accommodation in student residences. It is advisable that those interested in this type of accommodation make their reservation as soon as possible.
A document containing information on some of the residences in the city can be found below.
Download: Accommodation in San Sebastian
During their study years, BCC students will have access to the BCC Student APP. Through this APP students will be informed about grants and scholarships, job opportunities, extracurricular learning opportunities, events, invitations to exclusive Master Classes... They will also be informed on student discounts, BCC Cafeteria or Restaurant reservations, transportation, etc.