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THE FIRST EDITION WILL COMMENCE ON 4 OCTOBER 2021
Registration open until all places are filled.
Get ready to become one of the gastronomic communication leaders of the future.
During this Master’s degree, you’ll receive specialist professional training in the field of gastronomic journalism and communication. You’ll learn how to design, produce and promote gastronomic contents and initiatives from a global and contemporary perspective.
The huge gastronomic boom of recent years has led to an increased demand for communication professionals with specialised knowledge in strategic gastronomic communication, knowledge of the latest journalistic trends, digital media skills and the ability to conceptualise gastronomic projects.
This Master’s degree will give you a competitive advantage in the current gastronomic communication ecosystem within the sector, which is comprised by traditional and contemporary media formats, restaurants, communication agencies, specialist publishing houses, companies, public institutions, etc.
Education Type: Hybrid model (face-to-face/online)
Duration: 10 months (6 months of online training, 1 month fof face-to-face training and 3 months of internship). 60 ECTS – 1.500 hours
Degree: Master’s degree from the Mondragon Univertsitatea, taught by the Faculty of Gastronomic Sciences at the Basque Culinary Center.
OBJECTIVES OF THE MASTER’S DEGREE
Your wellbeing is our utmost priority. We will pull out all the stops to ensure that you can learn within a safe and secure environment. Come and undergo a transformative, innovative and safe learning experience.
Discover all of our COVID-19 measures.
We are ready. Are you?
Need more information? Contact us via the Further Information form or send us an email to the address firstname.lastname@example.org, and we’ll tell you everything you need to know.
REASONS WHY YOU SHOULD DO THIS MASTER’S DEGREE
You’ll become a professional in the field of gastronomic and journalistic communication, participating in: workshops, round-table discussions with professionals, study trips, a Master’s degree final project and an internship at a company.
You’ll work with multi-cultural and multi-disciplinary groups of students, who will offer different perspectives and viewpoints. This melting pot of ideas will allow you to develop creative, innovative and relevant projects.
The highlight of the Master’s degree will be the one-month face-to-face learning period in the Basque Country, Spain. Through various gastronomic activities, trips and face-to-face visits, you’ll learn from the experiences of other people who work in the fields of journalism and communication.
The Master’s degree is aimed at individuals of the following profiles:
Some sessions will be given in English. As such, this degree is only recommended for people with at least a B2 (intermediate-high) level of this language.
Whatever your background and experience, we will assess each candidate on an case-by-case basis.
If you wish, we can arrange for you to have a chat with the Master's coordinator. He/she will be able to tell you about the content of the course, listen to your concerns and inform you of the extent to which the Master’s degree meets your expectations.
Request a chat with the Master's coordinator via the Further Information form.
Request a chat with the Master's coordinator via the Further Information form.
1. GASTRONOMY: CULTURE, SCIENCE AND SOCIETY
Food, culture and identity
History and new gastronomic trends
Local and global food system
Introduction to food science
Basic principles of sensory analysis
How a restaurant operates
Through this module you will:
Obtain basic knowledge of gastronomy, allowing you to develop your own contemporary criteria which you can use to discuss the subject.
Understand the concept of gastronomy and food as a cultural, socio-economic and self-defining phenomenon, while discovering the ways in which it can be linked to all aspects of a given territory.
Learn about the main contemporary trends, movements and styles: Spanish avant-garde, new Nordic cuisine, the slowfood movement, fast good, Latin American cuisine, etc.
Discover how the food system works on a local, national and international level, learning about its repercussions and the challenges it faces.
Understand the principles of chemistry and physics in food and the ways in which these relate to our senses.
Become familiarised, in general terms, with the world of wine, and learn about the sensory connection that exists between food and drink.
Learn how a restaurant operates internally, including its operations, culinary processes and PR procedures.
2. HOW WE DISCUSS GASTRONOMY
What modern day gastronomic journalism entails
The current gastronomic communication ecosystem
Writing techniques and genres
Research and ethics
Voices and representation in gastronomy
Through this module you will:
Learn about the history of gastronomic journalism and discover why it is so important.
Understand how gastronomic journalism has evolved over recent years as it has taken the plunge into the digital world. You will also learn about the challenges that it will face in the future.
Identify the actors in the complex gastronomic communication ecosystem and understand the role they play: media, specialist websites (e.g. TripAdvisor), influencers, chefs, sector institutions (The 50 Best Restaurants, Michelin), public institutions, entities and others).
Discover the main genres of gastronomic journalism (news, interviews, reports, accounts, opinion pieces and critics), their characteristics and possibilities.
Write gastronomic content for digital and non-digital media entities and for corporate and/or institutional communication.
Map the information and documentary sources required in order to discuss the sector.
Develop a critical understanding of the challenges faced by the gastronomic sector and consider the ethical principles of communication in the sector.
3. DISCUSSING GASTRONOMY IN THE DIGITAL AGE
The creation and planning of gastronomic media
Introduction to strategic gastronomic communication
Image and graphic editing
New narrative forms
Food design and gastronomic experience
Through this module you will:
Learn about digital content consumption habits and the different kinds of business models.
Properly utilise techniques and tools to design and manage gastronomic journalism and communication projects.
Be taught how to measure and analyse audiences and how to position your own content in the digital ecosystem.
Use tools to select and edit images that improve gastronomic content.
Develop skills and criteria that allow you to assess, from the perspective of a potential tourist, the different gastronomic services and experiences on offer.
Pick up innovative narrative skills for different types of contents and platforms.
Learn about and practice the design, development and positioning of specific content in podcasts.
4. STRATEGIC COMMUNICATION
Strategic use of social media
Designing a comprehensive strategic communication plan
Strategic use of digital analytics
Through this module you will:
Differentiate between the different types of social networks and identify the contents that are best suited to each platform.
Know how to measure and analyse audiences and position your own content in the digital ecosystem.
Apply creative resources for the conceptualisation, design and execution of gastronomic projects.
Discover the main principles of digital marketing in the world of gastronomy.
Appreciate the importance of reputation (both online and offline) for any project, restaurant or chef, and learn how to act in crisis situations.
Use metric-based monitoring and decision-making tools.
5. MASTER’S DEGREE FINAL PROJECT
This project will be undertaken individually or in groups. The objective is to put into practice everything you have learned over the course of the Master’s degree.
Some examples of the final project include:
Designing a communication plan for a restaurant or another gastronomic organisation.
Designing a strategic communication plan for a conference or another kind of gastronomic event.
Designing a digital communication channel that specialises in gastronomy.
6. INTERNSHIPS IN COMPANIES
Your internship will serve to round off the learning experience. During this period, you’ll have the chance to put everything you have learned into practice and get a taste for what it is like to work in a professional environment. Each student will complete a 480-hour internship (19 ECTS), which will last approximately 3 months.
We will carry out a personalised assessment of each student, taking into account their profile and preferences when selecting the company in which they will undertake their internship.
Some examples of the companies and centres in which you might carry out your internship include:
Traditional and digital media entities with sections dedicated to gastronomy.
Restaurants’ Communication and Marketing Departments, catering companies, etc.
Radio stations, television channels and podcasts.
Publishing houses and conferences that specialise in gastronomy.
Public institutions and companies that focus on gastronomy and food.
Duration: 60 ECTS - 1,500 hours - 10 months (7-month learning period and 3-month internship).
ONLINE PART: from october 2021 to april 2022 (6 months)
FACE-TO-FACE PART: may 2022 (1 month)
INTERNSHIP: from june to september 2022 (3 months)
MASTER'S DEGREE FINAL PROJECT: september 2022
Online part: live sessions on tuesday and thursday from 6:00 p.m. to 8:30 p.m. (GMT + 1)
Classroom part: monday to friday from 15:00 to 8:00 p.m.
This Master’s degree is taught in a hybrid format.
During the online part you will be taught via online classes 2 days a week. During these classes, you will discuss potential challenges, participate in practical workshops, learn about specific case studies and get involved in group projects, all under the tutelage of specialist lecturers. This will include writing, photography, videography and podcasting workshops, along with many other activities related to the field of gastronomy. These will be completed with a view to developing your communicational and journalistic skills.
During the face-to-face part, we will continue to work on educational activities, fieldwork projects, learning journeys, challenges, crystallisation workshops, etc. This part follows a teaching-learning methodology based on the concept of learning by doing, which is reflective, social, active, motivating and meaningful.
It is based on the following methodological concepts:
The first part of the Master’s degree will be completed online, using a platform where 100% of the programme and contents have been designed for online training:
Weekly live classes with lecturers and collaborating professionals.
Activities and challenges: Interactive exercises, submissions, tests, forums, etc.
Contemporary and interdisciplinary contents, applicable to your day-to-day working life.
Audiovisual resources showing expert interviews.
Masterclasses with expert guests.
A tutor who energises, motivates and provides personalised feedback.
Colleagues with whom you can debate, discuss ideas and share knowledge. View all COVID-19 measures.er todas las medidas COVI
FACE-TO-FACE PART: IMMERSIVE MONTHThe second part of the Master’s degree takes place over the course of one month, and is held in a face-to-face format at the Basque Culinary Center. During this month, you will participate in the following activities:
Learning is reinforced by the co-existence of students, expert professionals and coordinators of the Basque Culinary Center.
When faced with new challenges, the Basque Culinary Center is committed to finding novel solutions that can be applied to these new contexts. In light of the COVID-19 pandemic, we have created new digital spaces, implemented comprehensive safety measures, adapted our premium facilities to comply with new requirements, reduced our capacity, etc. We’ve done all of this so that nothing can stop you achieving your learning objectives.
CLICK HERE to discover our COVID-19 measures.
This Master's degree brings together a highly diverse panel of lecturers of different nationalities and disciplines, who will provide a global vision of the gastronomic journalism and communication sector:
MASTER’S DEGREE COORDINATOR
Rafael Tonon is a gastronomic journalist and writer with international experience. Born in Brazil, he currently resides in Portugal and travels the world to taste and write about food. He writes about the latest food trends, gastronomic traditions and the restaurant industry. His work has featured in international media entities such as “Munchies” (Vice), Slate, GQ, ELLE, Atlas Obscura and many other renowned publications. He also collaborates with Fine Dining Lovers and Eater, with the latter being the largest gastronomy portal in the USA. This journalist, who graduated from the Pontifícia Universidade Católica de Campinas in Brazil in 2004, is the author of the books entitled Food Revolutions and 550 Restaurantes com Mais de 50 - 5 Décadas da Gastronomia Paulistana [50 Restaurants with More than 50 years – 5 Decades of São Paulo’s Food Scene] about the most traditional restaurants in the Brazilian city of São Paulo. He used to work at the Editora Abril publishing house, which is the largest media and magazine group in Latin America. In his current role as a freelancer, he has worked for various entities in the USA and Europe. He has also worked as a curator, on projects such as the Alimentarte Forum, and as a gastronomic researcher. He is an expert on gastronomic trends and foods, and has been a guest speaker at various courses and events.
Since obtaining a PhD in Modern History from the Universidad de Navarra, Orduña has worked as a lecturer in the same university, as an international lecturer-professor at the University of California, Santa Barbara (UCSB), as an associate lecturer at the Universidad Internacional de La Rioja and as a teacher and researcher (PDI) at the Faculty of Gastronomic Sciences within the Basque Culinary Center (Mondragon Univertsitatea). He has also undertaken various research projects, having been offered a grant from the Spanish National Research Council (CSIC) and the Fundación José Miguel de Barandiarán. He has published various books and articles in specialist magazines, and has delivered conference speeches in the fields of history, anthropology and cultural heritage management.
Venezuelan journalist and writer with more than 10 years’ experience in the creative management of gastronomic projects. From the Basque Culinary Center, Correa has helped to promote initiatives such as the Basque Culinary World Prize, the ‘Diálogos de Cocina’ [Cooking Dialogues] conference and, more recently, communication platforms including “RetoCoronavirus” and “Gastronomía 360”. Author of the book 50 Miradas: un recorrido por el movimiento de la gastronomía contemporánea [50 Perspectives: a journey through the contemporary gastronomy movement] (Basque Culinary Center, 2018).
After completing his training at various emblematic restaurants (El Bulli, El Celler de Can Roca, El Poblet), Bretón would go on to become chef in two Michelin star restaurants: La Sucursal and Vertical. He has received several awards over the course of his professional career, such as Best Chef in the Valencian Community, the 2012 Chef Millesime Prize and the Valencia Business Hospitality Federation (FEHV) National Research and Development Prize. Bretón has also delivered speeches in many national and international events.
Juan Carlos Arboleya
Arboleya holds a PhD in Biochemical Physics from the University of East Anglia (Norwich, England) and previously worked as a researcher at the Biotechnology and Biological Sciences Research Council (BBSRC, formerly the Institute of Food Research) in England. He was also head of the Microstructural Characterisation and Design Laboratory at the AZTI-Tecnalia food research technology centre. He currently works as technical coordinator of the Master’s degree in Gastronomic Sciences; coordinator of the Food Technology and Development module in the Gastronomy and Culinary Arts degree at the BCC; and coordinator of the Sensory Perception and Consumer Preferences speciality at BCC Innovation. He is also editor-in-chief of Elsevier's International Journal of Gastronomy and Food Sciences.
Diego Salazar is a journalist who has previously worked as a lecturer in the Master’s degree in Journalism at the ABC newspaper in Spain, associate editor for Etiqueta Negra (Peru) and as multi-platform editor for Peru21. He currently collaborates with the Spanish edition of the New York Times, as well as other media outlets in Latin America, the USA and Europe. He is the author of the book No hemos entendido nada: Qué ocurre cuando dejamos el futuro de la prensa a merced de un algoritmo [We haven't understood anything: what happens when we leave the future of the press in the hands of an algorithm].
Andoni Luis Aduriz, owner and chef at Mugaritz, which is one of the world’s most reputable and decorated restaurants (Errenteria, Basque Country).
Andres Rodriguez, president and editor in SpainMedia (Tapas, Forbes, etc).
Emily Takoudes, has been Executive Commissioning Editor of Food & Drink at Phaidon since 2014, and has been in book publishing for more than twenty years. At Phaidon, she has worked with many of the world’s leading chefs including: Enrique Olvera (Pujol), Virgilio Martínez (Central), Rodolfo Guzmán (Boragó), Jeremy Fox (Rustic Canyon), Jeremiah Stone & Fabián von Hauske (Contra), and Ana Ros (Hiša Franko).
Harold McGee, american writer on gastronomy with an emphasis on food chemistry. One of his best known works On Food and Cooking.
Matt Goulding, an american gastronomic journalist, author and content producer who currently resides in Barcelona, Spain. He previously worked as gastronomy editor at the magazine Men's Health, where he penned the ‘Eat This, Not That’ column which would later be turned into a book series. He co-founded Roads & Kingdoms in 2012, and has also authored many gastronomic books.
Rodrigo Varona, executive director of Brandelicious, one of the most reputable gastronomic communication agencies in Europe. He has worked with brands such as Estrella Damm, Sofitel and Four Seasons, as well as restaurants including Etxebarri, Disfrutar and many others.
Ruth Reichl, served as restaurant critic for The New York Times from 1993-1999. In 1999 she moved to Gourmet Magazine, where she was Editor in Chief for ten years. She has authored five memoirs, Tender at the Bone, Comfort Me with Apples, Garlic and Sapphires, For You, Mom, Finally and Save Me the Plums, which was published in 2019.
Ryan King, editor-in-chief of the website Fine Dining Lovers.
Price of the Master’s Degree Course:
The fees for the master’s degree course are €9,900 which must 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).
• €2,460 as a reservation fee payable at the time of confirmation of admission.
• The remainder of the fees is payable in 3 instalments of €2,460 during the academic year 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 (with the possibility of repayments over a maximum of 6 years).
SUPPORT WITH STUDENT 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.
Interested students should make the online registration and pay the registration fee. In addition, the following documentation should be sent to email@example.com
A minimum experience of 1-2 years in patisserie retail and manufacture, or in a restaurant desserts section is desirable.
Enquiries and further information from: 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, and 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 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. This 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.