Presentation
NEXT EDITION WILL START IN OCTOBER 2023
The success and sustainability of a restaurant depends largely on a rigorous project design and on the acquisition of the competences necessary to manage it.
You can obtain the competences required to manage the different areas of a restaurant (kitchen, service and business management) and develop a global and innovative vision of its concept and management in one year, in a format compatible with your job or on the completion of a stage.
You will discover new trends in business models and will be given key ideas to create profitable and sustainable formats.
60 credits, which include the production of a final master’s project that can be completed either individually or as part of a team, and for which tutors specialised in the different areas covered by the programme will be made available.
Master Classes, as well as nationally and internationally renowned guest tutors, will share their experiences and assist with first-hand teaching on the best current business models.
10+1 Reasons
10+1 REASONS WHY ATTEND THIS MASTER
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It will provide you with the necessary training to professionalise business management. If your business is still at the planning level, this training process will enable you to develop and perfect your idea. You will learn key improvement concepts to optimise the running and profitability of the business You can rely on the support of expert tutors who will guide you through your project to ensure its feasibility. You will learn from distinguished specialist tutors in the HORECA sector and will benefit from personal tutorials. |
Practical study cases from active prestigious professionals with whom experiences can be shared in an open, dynamic and safe environment. You will build up long-term relationships with other professionals with ambitions to improve, innovate and create new business opportunities You will be able to combine learning with work or with in-company work experience. You will learn new trends in business models and will be provided with the key knowledge and skills to create profitable and sustainable business formats. You will actively participate in entrepreneurial initiatives and in the generation of new businesses with organisations such as: DIGEATALL, Culinary Action and CA Incubadora. |
Programa
AIMED AT
• Hotel and catering professionals, with aspirations to take a leap forward in the quality of their professional career.
• Managers and owners of catering businesses motivated by change and by the creation of new models.
• Entrepreneurs trained in other areas who wish to develop a gastronomy project in the middle term or to specialise in restaurant management.
PROGRAMME
The content of the Master’s degree course is structured as follows:
1. BUSINESS MANAGEMENT
The objective is to obtain the necessary knowledge to be able to define the business model and develop the skills to plan and manage the different areas of a catering business in a profitable manner.
2. THE GASTRONOMIC OFFER
The objective is to learn about the current gastronomy trends with the aim of developing an individual culinary concept and the criteria needed to assess the coherence of the gastronomic offer with the specific business model.
Likewise, the necessary skills to manage the culinary process efficiently will be acquired in this model.
3. INNOVATION
The objective is to learn how to be in control of the work by using tools designed to generate ideas and develop a creative attitude, as well as how to apply a system of innovation to both the product and the management of the business.
4. CUSTOMER SERVICE
The aim is to acquire the necessary knowledge and skills to design customer service processes, direct the front-of-the-house team and manage the service appropriately.
The basic sommelier skills and knowledge to efficiently manage the wine and drinks service in a restaurant will also be addressed.
5. TUTORIALS, LEARNING EXPERIENCES, PRACTICAL EXAMPLES AND CASE STUDIES
You will learn and understand the key to the success of benchmark business models and develop a coherent and innovative project from prestigious guest speakers, technical visits, gastronomic experiences, demonstrations and with the monitoring and guidance of a tutor.
For further information on the study plan, download the Programme of the Master.
Calendar
TERM TIMES: from October 2023 to September 2024
PRACTICAL SESSIONS: from June to September 2024
TIMETABLE: Monday from 9:00 to 18:30 and Tuesday from 9:00 to 17:30
NUMBER OF PLACES: 26
REGISTRATION: the registration is opened until the end of the course places.
Methodology
CLASSROOM BASED SESSIONS TAKE PLACE ON MONDAYS AND TUESDAYS, 3-4 TIMES A MONTH. 25 INTENSIVE SESSIONS
Sessions include project tutorials and seminars about supplementary subjects.
The teaching-learning process is based on the following methodological concepts:
Theory lecture on topics scheduled for the session.
• Participative analysis and discussion of each topic and their application to restaurant management.
• Lecture on real life experiences aimed at contrasting the applicability of the concepts developed.
• Pooling of distance learning and project activities.
• Study trips.
• Culinary demonstrations.
The learning is reinforced with the interaction between the participants and the expert professionals and coordinators of the Basque Culinary Centre.
On the distance learning side, participants will have the support of a platform that will enable then to activate previous knowledge during the face-to-face sessions, through reading material, exercises, case studies, etc.
To complete the learning, a project will be developed throughout of the master course; this will include a feasibility plan for a restaurant, either new or already operating. Students will have at their disposal the support of project tutor, who will remain with them for the duration of the project. The actual content of the project will be undertaken in different steps and delivery dates. Students will have the opportunity to carry out their project either individually as a part of a team.
During the course Students who so wish to will also be able to attend practical sessions in management, front of house and/or kitchens within an agreed network of restaurants.
You can apply the knowledge you acquire to day-to-day activities and to the project.
Teachers and guests
Some of the experts in catering, communication and gastronomy marketing who teach in the master’s course are:
• Adela Balderas: technical coordinator of the master’s degree course. Contributing tutor and coach in the Basque Culinary Centre. Visiting academic to Oxford University. Researcher and senior adviser in tourism and management areas. Trainer in national and international companies. Studying for a doctorate in Economic and Business Sciences.
• Mario Cañizal: vice-president of ANTA and Business Director of Food Services, author of three books on catering.
• Josep M Valsmadella: Adviser and tutor of marketing and sales in catering and food service companies.
• Ana Escobar: president and executive director of “Accion y Communicacion”, a communication and public relations agency specialising in gastronomy, oenology and life style since 1994.
• Enrique Lezcano: F & B and Operations Director for Melia. Chef and catering entrepreneur.
• Jose Javier Albizu Lopez: partner and manager of the advisory company “Lopez Galdona y Asociados”.
• Xabier Gutierrez: psychologist, chef, writer and dreamer. He has directed the research and innovation laboratory of the restaurant Arzak since 1990.
• Paco Berciano, restaurant adviser on the design of the wines and drinks offer. Author of the website verema.com.
• Luki Huber: industrial designer and co-creator of the Thinking manual.
• Luis Arrufat: tutor of cookery at the Basque Culinary Centre. He was the pastry chef at the Bulli restaurant for 6 years.
• Gonzalo Parras: front of house tutor at the Basque Culinary Centre.
• Jorge Breton: cookery tutor at the Basque Culinary Centre. Chef and entrepreneur.
Successful chefs, owners of great gastronomy businesses, active entrepreneurs of different innovative business models, etc.
At each session there will be guest speakers, who will relate their real life cases, and prestigious professionals who will transmit their experiences to students, interacting with them in small groups. Some guests from previous years have been entrepreneurs and chefs such as: Paco Pérez from the Miramar Restaurant, Iago Pazos from Abastos 2.0, Ricard Camarena from the Ricard Camarena Restaurant, Xabier Torrents from Area, Isabel Maestre from Catering, etc.
Fees / Grants
The price of the Master is 10,600 €, which will be paid in the following way:
• €150 at the time of applying for a place (refundable in full in the event of not being admitted or needing to withdraw).
• €2.612,5 as a reservation fee payable at the time of confirmation of admission.
• The remainder of the fees is payable in 3 instalments of €2.612,5.
FINANCING OPTIONS
The centre has special financing agreements with various financial organisations (with the possibility of repayments over a maximum of 6 years).
SUPPORT WITH STUDENTS’ EMPLOYMENT
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.
Admission
1 Pre- Registration
In addition, the following documentation should be sent to admisiones@bculinary.com
• The Curriculum Vitae.
• 1 passport size photo.
• Photocopy of the DNI or passport.
• Letter of motivation, explaining the student's interest in this educational programme.
2 To complete the different steps of the selection process
The Selection Board will assess:
• The training in the fields of restaurants/catering
• The professional experience in restaurants/catering
For entrepreneurs with no catering experience the following will be assessed:
• Education and training
• Professional experience
Any documentation to support the commitment of the candidate to the creation of a new gastronomy project.
The Selection Board will individually interview candidates who have completed step 1 in order to assess their specific knowledge, discuss the information provided and the educational concerns of the candidate.
The Selection Board will assess the motivation and personal aptitudes of the candidates that will enable them to successfully complete this training programme. The personal statement supplied will be taken into account for this purpose.
Once the three steps of the selection process have been completed, candidates will be awarded a final mark. The 20 candidates with the highest marks will be admitted.
3 Payment of the reservation fee
Candidates who have been admitted will be asked to pay the reservation fee before formalising the registration.
It is important to emphasise that:
• The period for registration will remain open until all places have been allocated. The maximum number of students to be admitted is 20.
• A first selection of applications will take place from the opening of the registration period until the end of July. Successful applicants will be notified as and when the Board completes their assessments.
• Replies to applications received after that date will be sent as soon as practical.
• In the case of foreign students, the letter of acceptance and all other information necessary to apply for visas will be supplied to successful candidates once they have paid the confirmation of registration fee.
Enquiries and further information from: admisiones@bculinary.com
Alojamientos
Livensa Living San Sebastian is located in the neighborhood of Ibaeta, in a quiet area and a step away from Tolosa Avenue that leads to Ondarreta beach. It is an accommodation that takes care of all the details and is designed to make you feel at home during your stay in Donostia-San Sebastian. It has spaces to relax and share time in company.
Features to highlight:
- Single rooms with full kitchen and private bathroom
- Laundry
- Gym
- Common kitchens or "txokos".
- Leisure areas: living room, games room, cinema room, etc.
- Music rehearsal rooms
- Co-working spaces
- Private parking
More information about accommodation here
OTHER ACCOMMODATION OPTIONS
RELIGIOUS RESIDENCES
These types of residence are small and have restricted entrance times. The rooms can be single or double and they do not always have an ensuite bathroom. Those that offer full board may not offer all the meals at weekends. Admission to these residences entails a personal interview with the families.
The prices given below are approximate.
FEMALE RESIDENCES:
RESIDENCIA COMPAÑÍA DE MARÍA
Tel 943 464795
Regimen full board
Precio aproximado €625/month
ESCLAVAS DEL SAGRADO CORAZÓN
Tel 943 210800
Regimen full board
Precio aproximado €580-€615/month
Residents must leave the residence at weekends with the exception of examination periods.
MISIONERAS DEL SAGRADO CORAZÓN
Tel 943 456072
Regimen full board
Precio aproximado €350-€490
RESIDENCIA VILLA ALAIDI E.A.M.
Tel 943 210866
Regimen half board or full board
Precio aproximado from €450 to €590/month
No se ofrecen comidas durante el fin de semana aunque hay una cocina a disposición de las residentes.
RESIDENCIA EL CARMELO PASIÓN
Tel 943 456600
Regimen full board
Precio aproximado €540-€605/month
COLEGIO MAYOR JAIZKIBEL
Tel 616 369 815
Regimen Pensión completa
Precio aproximado 932€/mes
No hay cocinas disponibles para las residentes pero las estudiantes de BCC podrán realizar prácticas de cocina.
RESIDENCIA CET ORIA
Tel 943 242400
Regimen pensión completa
Precio aproximado 370€
El precio del alojamiento y pensión se costea trabajando en el servicio de alimentación. Admisión mediante entrevista.
MALE RESIDENCES:
COLEGIO MAYOR AYETE
Tel 943 21000
Regimen Pensión Completa
Precio aproximado 1.055€/mes
RESIDENCIA LA SALLE
Tel 943 454400
Regimen habitación y desayuno
Precio aproximado 320€-380€/mes
SECULAR RESIDENCES
These are mixed and are larger than the religious residences. As a general rule, they do not have entrance times.
MIXED RESIDENCES:
NUMAD STUDIOS
Tel (+34) 943 56 91 28
Regimen acommodation in studio with fully furnished kitchen and private bathroom
Precio aproximado desde 600€ hasta 880€/mes
A tan solo un paso de Basque Culinary Center. Instalaciones equipadas con un amplio espacio de cocina dedicado a prácticas culinarias, salas de estudio, gimnasio y zona lounge para socializar con otros residentes.
COLEGIO MAYOR OLARAIN
Tel 943 003300
Regimen alojamiento y desayuno, media pensión o pensión completa
Precio aproximado desde 498€ hasta 1.090€/mes
El precio incluye la limpieza del uniforme de cocina. No hay cocinas disponibles para los residentes aunque los estudiantes de BCC podrán hacer prácticas de cocina en un espacio debidamente equipado para ello.
RESIDENCIA MANUEL AGUD QUEROL
Tel 943 563000
Regimen alojamiento
Precio aproximado desde 403€ hasta 690€/mes
Residencia de la Universidad de País Vasco; alojan prioritariamente a los estudiantes de la UPV pero pueden tener plazas disponibles desde la reciente ampliación.
ACCOMMODATION IN SHARED FLATS
Prior authorisation from interested parties, the BCC Students'Office favours contact among admitted students so that they can organise themselves to share flats. Traditionally, students have created groups in social media to contact each other. The BCC also informs students about rented flat offers that the owners send us.
The average price per student in a shared flat in Donostia-San Sebastian is around €300 per month.
Procedures before travelling
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 notify that 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 Foreign Residents Office in Donostia-San Sebastian. The students’ office of the BCC will provide the necessary information to students in this matter.
Sport service
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.
Cost of living info
Information on the COST OF LIVING in San Sebastian is given below:
Entertainment
Transport
The best way to move 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.
Shopping Basket
Accommodation
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
Donostia - San Sebastián
On the banks of the Bay of Biscay,, Donostia-San Sebastián is a small town within a natural framework of incomparable beauty. A holiday destination for monarchs and nobles during the Belle Epoque, Donostia-San Sebastian arose as a lordly city where tradition and modernity exist side by side.
Over the last few years, innovation and sustainability have been the two main pillars for the development of Donostia-San Sebastian, which has fostered an ideal city of pedestrians and bicycles.
WHY STUDY GASTRONOMY IN DONOSTIA-SAN SEBASTIAN?
- Because in Donostia-San Sebastian, as in the rest of the Basque Country, gastronomy forms part of society and good food is present at any event and celebration. Donostia-San Sebastian, a city of 185,000 inhabitants, has 120 gastronomic societies.
- Because four of the eight restaurants with three Michelin stars in Spain are in the Basque Country, three of them in Donostia-San Sebastian.
- Because of its cultural offer, which includes internationally renowned film and jazz festivals. Donostia-San Sebastian has been named as European Capital of Culture for 2016.
- Due to its beaches, ideal for practicing surf all year round.
- Due to its mountains, just 2.5 hours from the Pyrenees.
- Because it is a safe, accessible and welcoming city.
HOW TO REACH DONOSTIA-SAN SEBASTIAN
Donostia-San Sebastian is connected to the main Spanish cities by bus, train and plane.The airport of Donostia-San Sebastian is 20 kilometres from the city. It is a small airport with direct flights from Madrid and Barcelona. It has a bus service to the city centre.
The international airport of Bilbao is one hour from Donostia-San Sebastian, and it is connected to the city with a frequent bus service from the actual airport.
The international airport of Biarritz is 45 minutes away although it only offers a direct bus to Donostia-San Sebastian once a day.
DISTANCE IN KMS.
Bilbao – 99 km
Biarritz – 50 km
Madrid – 450 km
Barcelona – 570 km
Images courtesy of San Sebastian TourismBCC Students
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.
Monday and tuesday de Monday from 9.00 am to 18.30 pm, Tuesday from 9.00 am to 17.30 pm
