Presentation

NEXT INTAKE: JANUARY 2027

Applications open until 18th december 2026 or Apply now to secure your place.

Cook with purpose. Create with identity. Evolve as a professional.

Contemporary Culinary Arts demands technical excellence, in-depth product knowledge and creative judgement to generate real value in professional gastronomic projects.

The Master’s Degree in Culinary Arts: Technique, Product and Creativity at Basque Culinary Center is designed for professional Chefs who want to take a decisive step forward in their careers. A programme that transforms experience into method, intuition into professional judgement, and creativity into a structured, applicable skill within today’s culinary industry.

Why this Master’s Degree will transform your career:

• Creativity grounded in knowledge

You will develop a structured approach to culinary creativity grounded in product knowledge, technical mastery and contextual understanding. Learn how to create dishes with meaning, coherence and a strong professional identity

• Advanced techniques and trends serving the concept

You will work with advanced culinary techniques, modern equipment and contemporary trends as tools to design and develop dishes with clear intent.

• 100% practical methodology · Learning by doing

The programme follows a hands-on, practice-based approach combining practical workshops, learning journeys, the development of a final master’s project, and a real dining experience for external guests., testing creativity and professional performance. The training is completed with professional placements in leading restaurants

• Immersion in the Basque Culinary Center ecosystem

Through masterclasses with renowned chefs and industry experts, and continuous interaction with an environment fully immersed in gastronomy, you will expand your professional vision and become part of an international culinary network.

• Real professional development

By the end of the Master’s, you will be a chef with stronger professional judgement, capable of understanding ingredients, applying technique with intention and adding creative value in diverse culinary contexts—both within established teams and in your own future projects.

PRACTICAL INFORMATION

• Start date: 18th january 2027
• Application deadline: 18th december 2026
• Language: english (this Master is also delivered in spanish. Click here for more info)
• Duration: 60 ECTS
• Maximum number of places: 18
• On Campus modality 
• Location: Basque Culinary Center - GOe facilities in San Sebastián (Spain)
• Academic period: january to june 2027
• Schedule: monday to friday, from 9:00 to 14:00 (CEST)
• Internship period: from july to octubre 2027
• A university degree is not required to enroll in the master’s program.
• Degree Type: University Own Degree awarded by Mondragon University and delivered by Basque Culinary Center
• Degree: Professional Master's in Culinary Arts: Product, Technique and Creativity
• For enquiries and further information click here and fill the form

TRAIN AT GOe: A pioneering gastronomic ecosystem

The Master's is delivered at GOe – Gastronomy Open Ecosystem, a pioneering space in Europe, driven by Basque Culinary Center in Donostia–San Sebastián, where innovation, creativity and excellence are ever-present. This environment has an ambitious purpose: to build a delicious, healthy and sustainable future through gastronomy, integrating talent, knowledge and technology with a single space.

OBJECTIVES OF THE MASTER:

• To acquire the skills and knowledge required to design well-executed recipes, from conceptualisation and technical execution to final presentation, ensuring coherence throughout the entire process.

• To develop advanced competencies in comprehensive ingredient knowledge and in both traditional and modern culinary techniques, understanding their application across different gastronomic contexts.

• To complete a professional internship in leading restaurants, applying the methodologies and skills acquired in a real, high-performance environment.

• To strength creative abilities to design dishes with a clear identity, mastering products, varieties and quality, placing technique at the service of the culinary concept.

• To integrate sustainability, traceability and resource efficiency into culinary decision-making, promoting a responsible and future-oriented approach to gastronomy.

• To elevate your professional profile beyond technical execution, developing a deeper level of culinary understanding and creative clarity. Throughout the program, you will refine your technique, deepen your understanding of products, and develop a more structured and intentional creative process.

CAREER OPPORTUNITIES

Upon completing the Master’s Degree, you will be prepared to grow within contemporary gastronomy, contributing greater professional judgement, creative capacity and value across different culinary settings. 

Career paths include:

• Fine dining restaurants and high-level culinary projects, as a specialised chef or chef de partie.

• Culinary creativity and innovation, contributing to the development of dishes, menus and gastronomic concepts.

• Gastronomic entrepreneurship, launching your own projects with a solid foundation in technique, product knowledge and creativity.

• Consultancy or culinary education, sharing technical and methodological expertise.

In addition, you will become part of the Basque Culinary Center ecosystem, an international professional network that fosters opportunities, collaboration and long-term career growth within thgastronomy sector.

Enhance your profile as a chef and achieve new professional opportunities to grow and contribute within high-end and fine dining kitchens, where creativity, rigor, and a distinctive culinary voice are increasingly valued.

10+1 Reasons

REASONS TO TAKE THIS MASTER’S:

1. Advanced culinary techniques mastery

​Develop in-depth expertise in advanced culinary techniques, mastering their most relevant applications in contemporary gastronomy.

2. Up-to-date training in modern Culinary Arts

Gain structured, professional training in the latest techniques and trends in modern Culinary Arts.

3. Global culinary perspective

Build an international outlook as a chef, becoming familiar with culinary techniques and gastronomic cultures from around the world.

4. Comprehensive ingredient knowledge

Understand the gastronomic properties of ingredients and improve their application through informed, professional decision-making.

5. Adaptability across culinary business models

Apply your technical expertise to adapt confidently to different culinary contexts and business models.

6. Learning from leading culinary professionals

Learn directly from top-level chefs and industry experts whose knowledge is usually shared at major international gastronomy congresses.

7. Hands-on training in cutting-edge facilities

Access state-of-the-art facilities and tools within a hands-on, practice-based learning environment.

8. Strong professional profile in gastronomy

Strengthen your value as a culinary professional with skills that are highly regarded across the international gastronomy sector.

9. Refined sensory skills and professional judgement

Develop sensory skills and professional criteria grounded in product knowledge and technical precision.

10. Structured culinary creativity and innovation

Unlock your culinary creativity to design coherent, distinctive recipes—integrating product quality, customer experience and technical accuracy into balanced culinary proposals.

11. Broaden Your Culinary Vision Through Local Immersion and Global Perspectives

You will connect culinary technique, local territory, and gastronomic innovation through immersive experiences that include visits to regional producers—gaining a deep understanding of ingredients from origin to plate. By learning alongside an international cohort and guest experts from diverse culinary cultures, you’ll discover new ways of working and enrich your worldview, strengthening your holistic identity as a chef.

Program

WHO IS IT FOR?

The Master’s in Culinary Arts: Technique, Product and Creativity is designed for professional chefs seeking to specialise in advanced culinary practice, strengthen their expertise in culinary techniques, develop a deep understanding of ingredients and products, and build a structured, applied creativity grounded in the real-world demands of contemporary gastronomy.

A university degree is not required to enroll in the master’s program.

This Master’s is for:

• Professional Chefs with experience in the restaurant industry, working in fine dining, contemporary restaurants or other culinary projects, who wish to refine their technique, broaden their product knowledge and develop their own creative judgement. 
• Graduates and degree holders in Culinary Arts and Gastronomy, with vocational training, university studies or non-formal programmes completed at leading gastronomic institutions, who seek to consolidate their professional profile and evolve towards greater technical and creative mastery. 
• Kitchen professionals with experience across different sections, interested in gaining a global view of the culinary process, understanding the relationship between technique, product and gastronomic concept. 
• Chefs aspiring to take on greater responsibilities, lead creative processes or join high-performing teams, bringing method, coherence and analytical capacity to culinary decision-making. 
• Professionals considering launching their own projects or growing within established organisations, who need to strengthen their technical foundation, creative judgement and ability to deliver gastronomic proposals with identity. 

It will be positively valued to have between 3 and 5 years of professional experience, preferably in positions of responsibility or with experience across different kitchen sections, although this is not an excluding requirement.

Don’t see yourself reflected in the points above but still interested in the Master’s?

If your qualification or experience is not included in the lists and you are interested in this Master’s, contact us so we can assess your case and provide personalised information.

CURRICULUM

Module I: The Chef and Today’s Culinary Context 

• ​History of cuisine
• Snesory analysis
• Culinary chemistry
• Food quality, safete and hugiene
• Sustainability
• Customer experience in Front of House
• Personal skills development
• Digitalisation in restaurants
• Restaurant management
• Nutrition
• Food and beverage pairing in gastronomy

Module II: Culinary Techniques

• Dehydration techniques and their application in product preservation and flavour concentration

• Smoking and curing techniques in contemporary restaurant practiceCooking techniques

  • Moist-heat cooking techniques

  • Fat-based cooking techniques

• Updated fermentation techniques aligned with current gastronomic trends

  • Lactic

  • Alcoholic

  • Fungat fermentation (Koji, Penicillium cultures)

  • SCOBY: Kombucha

• Vacum cooking (sous.vide)

• Gas and shphon techiniques

• Use of thickerners

• Use of gelling agents

• Use of emulsifiers and aerating agents

• Nixtamalisation

• Liquid nitrogen and dry ice

• Functional ingredientes used in contemporary cuisine (e.g. cocoa butter, inulin, maltdextrin, methylcellulose)

• Overview of the application of modern kitchen equipment in R&B contexts

• Pastry and dessert techiniques

Module III:  Products

• Vegetables and plant-based ingredients

  • Seasonal cooking

  • Introduction to horticultural techniques

  • Alternative proteins

• Animal-based products (eggs, dairy, meat, game and offal)

• Grains, seeds and cereals

• Meat:

  • Iberian pork

  • Game products

  • Offal

  • Poutry

• Grains, seeds and cereals

• Spices

• Seafood

  • Fish

  • Shellfish

  • Crustaceans

  • Molluscs

  • Sea vegetables (seweed, halophytes)

• Bread

Module IV: Creativity, trends and innovation

• Innovation in dishes
• Menu concepts and proposals
• New trends
• Challenges in gastronomic perception
• Creative processes in the restaurant
• Creative methods for dish design and architecture
• Creativity tools to create your own recipes

Module V

Throughout the Master’s, s tudents work in teams of 4–5 to develop an experimental tasting menu composed of 15–18 courses. The project is structured in several phases, from conceptual design to technical execution, always supported by the teaching team.

The final outcome is presented in a dinner service to a jury made up of industry professionals, guest chefs and Basque Culinary Center faculty, who assess the technical result, the creative proposal and the overall gastronomic experience.

Module VI: Professional Internship

In this Master’s, internships take place in both national and international organisations. You will receive guidance from the programme coordinator to review options and align expectations.

It is important to note that the internship requires three months of full-time dedication. If you have a senior profile, you may be able to validate prior experience.

Calendar

CALENDAR

Academic period: from 18th of January 2027 to 30th June 2027

• In-person classes: Monday to Friday, from 9:00 to 14:00 (CEST)

Internship period: from July to October 2027

*In case of academic or organisational needs, some sessions may be scheduled in the morning.

Methodology

The Master’s Degree in Culinary Arts: Technique, Product and Creativity is delivered through a learning by doing methodology, based on practice, experimentation and collaborative learning. This approach allows you to acquire core competencies and progress towards specialised applications. The curriculum is structured in progressive phases, integrating theoretical sessions with practical activities and real projects.

KEY ELEMENTS

• Lectures and presentations on culinary techniques, product, creativity or food physical chemistry, among others. Sessions delivered by experts in the gastronomic field that enable students to develop a critical and strategic perspective.

• Practical workshops. Hands-on kitchen hours to put into practice product work and the techniques covered in the programme. Rice dishes, offal, fish, fermentations, new equipment and much more.

• Masterclasses with leading industry figures, addressing emerging trends, creative processes, authorial vision and differentiation strategies in contemporary cuisine. These sessions provide a direct connection to the industry’s reality and its leaders.

• Gastronomic activities: tastings, samplings, workshops and sensory experiences focused on the technical-nutritional understanding of ingredients, their physicochemical properties and behaviour across different culinary techniques.

• Challenges and problem-solving dynamics, designed to enhance skills such as applied creativity, time management and adaptability in the kitchen. Each challenge invites you to solve real situations from a professional environment.

• Simulations and practice in real environments, such as the Faculty’s restaurant, where participants take on active roles in the kitchen and service. This operational space makes it possible to experience real conditions, delivering proposals to real clients.

LEARNING JOURNEYS

To enhance the learning experience, the Master’s includes meals at reference restaurants, and the intensive on-site period will conclude with a Learning Journey of two or three days to visit producers and gastronomic projects that foster a direct relationship with product and the dining experience. 

In previous editions, students have visited Bodega El Capricho—an exclusive experience focused on ox meat—and enjoyed dining experiences at Michelin-starred venues such as Ikaro and Barro.

FINAL MASTER’S PROJECT

During the Master’s, you will develop an experimental tasting menu (15–18 courses) as a team, working on a project that recreates a real professional environment.

You will go through all phases of the process (conceptualisation, development and execution) with the support of the teaching team.

The project culminates in a dinner service in front of a jury of industry professionals and Basque Culinary Center faculty, who will assess the technical and creative proposal as well as the overall gastronomic experience

PROFESSIONAL INTERNSHIP

You will be able to put your knowledge into practice and gain relevant experience for your professional career. Throughout the process, we manage your internship placement, taking into account your profile and the available opportunities.

You will have an information session and personalised guidance with the programme coordinator to review options and align expectations. It is important to consider your current situation and professional goals, as the internship requires three months of full-time dedication, with the possibility of extension. If you have a senior profile, you may be able to validate prior experience.

Get inspired by the students’ Final Master’s dinner:

Teachers and guests

FACULTY

The Master’s Degree in Culinary Arts: Technique, Product and Creativity has a faculty team made up of Basque Culinary Center chef-instructors with recognised academic and professional experience, together with experts in product, nutrition and food science, essential to understanding cuisine from a comprehensive perspective.

The programme is further enriched by masterclasses and seminars led by relevant restaurants, bringing a current perspective on innovation and culinary creativity into the classroom.

MASTER’S COORDINATION:

ALBERTO RODRÍGUEZ

I am a culinary professional with an international career spanning Michelin-starred restaurants, luxury hotels, and large-scale gastronomic operations. I began my professional journey in Spain, developing a solid technical foundation in both pastry and contemporary cuisine while training in renowned kitchens such as Echaurren, Tickets and 41º by Albert Adrià.

I later expanded my career across Europe, Asia and the Middle East, taking on leadership roles in prestigious establishments including The Peninsula Beijing, Aqua Group Hong Kong and La Serre Dubai, where I refined a product-driven, technique-focused and innovation-oriented culinary approach.

In recent years, I have combined kitchen leadership with educational and strategic responsibilities, serving as Senior Expert in Culinary Innovation and Global Professional Trainer at Basque Culinary Center, designing advanced training programs and leading professional development initiatives worldwide.

CHRISTIAN MARQUINA

I am a chef specialized in Technique, Product and Creativity. My career has developed across high cuisine, team management and the strategic support of gastronomic projects.

Holding a degree in Food and Beverage Technology and a Master’s in Technical Cuisine and Product from Basque Culinary Center, I have worked for more than 15 years in high-demand international environments. I began my professional career in Ecuador and continued my development in several kitchens in New York, before consolidating my trajectory in Spain as part of restaurants such as Mugaritz, Miramar and Cal Enric, all linked to Michelin and Repsol-recognized projects.

I am currently a lecturer at Basque Culinary Center, where I coordinate the Culinary Arts area within Continuing Education.

CORE FACULTY

• Jorge Bustamante

​Chef and researcher with over six years training new generations at Basque Culinary Center, where he connects high cuisine with innovation and product development. His background includes a decade in leading Basque gastronomic projects and experience in Michelin-starred restaurants.

• Nicolás Peranic

​Chef with an international trajectory in fine dining, beginning his career in Argentina at acclaimed restaurants such as Aramburu and Elena. He later spent eight years in Scandinavia working at Michelin-starred restaurants 108 and Maaemo, strengthening his technical and product-focused approach. He has also led several gastronomic projects in Norway as founder and executive chef.​

• Víctor de Castro

​Pastry chef with 22 years of international experience trained in France, he has worked in pastry ateliers, hotels and Michelin-starred restaurants. Recognized with national awards and with experience as a Bake Off Spain coach, he is the coordinator of the Master's in Restaurant Pastry and Sweet Cuisine at Basque Culinary Center.

• Edorta Salvador

​Agronomical engineer and specialist in breadmaking technology, he teaches food quality, product and bakery-related subjects. He brings technical knowledge and a practical approach to processes, fermentation and grain transformation.

• Dr. Iñaki Álava

​Expert in biochemistry, tissue engineering and food-related nanotechnology, he is a professor of culinary chemistry at Basque Culinary Center. His research integrates science, microbiology and gastronomy to develop new culinary applications.

• Adela Balderas

​PhD in Business Administration and Management, researcher at the University of Oxford, and affiliated professor at MIT Media Lab and RCC Harvard University. A specialist in leadership and management, she directs the Master’s in Innovation and Restaurant Management and combines teaching, consulting and international dissemination.

• Dra. María Mora

​Senior researcher in sensory analysis and consumer behaviour, with a decade of experience and an extensive scientific record. Her work focuses on perception, emotional responses to food and eating behaviour from a scientific-technical perspective.

• Lorea Mendizabal

​Graduate in Gastronomy and Culinary Arts, specialized in gastronomic innovation and business development. She contributes to projects that integrate creativity, strategy and the development of new models within the culinary ecosystem.

GUEST CHEFS & INDUSTRY EXPERTS

Our Master’s program features an exceptional lineup of world-renowned guest chefs and industry leaders who contribute their vision, technique and creative approach to contemporary gastronomy. Their masterclasses, demonstrations and dialogues offer students direct exposure to global culinary excellence and the diversity of today’s gastronomic landscape.

These are some of the chefs who have recently been part of our Guest Chefs Program:

• Mauro Colagreco – Chef of Mirazur (France), globally acclaimed for his sustainable, seasonal and deeply terroir-driven approach.

• Albert Adrià – Chef of Enigma.  A key figure in contemporary gastronomy and creator of innovative concepts that have shaped culinary evolution worldwide.

• Jesús Sánchez - Chef of El Cenador de Amós (Spain), celebrated for his refined interpretation of Cantabrian culinary identity. 

• Josh Niland – Australian chef and global reference in whole-fish cookery and groundbreaking techniques in seafood sustainability.

• Rodolfo Guzmán – Chef of Boragó (Chile), recognized for his research on biodiversity and a culinary philosophy rooted in Chilean ecosystems.

Fees / Grants

Total Master’s Fee: € 17,740

Payment Options:

• € 150 upon application (fully refundable in case of non-admission).
• Upon admission confirmation, 25% of the total amount, which is € 4.397,5 as a reservation fee.
• The remaining amount will be paid in three installments of  € 4.397,5 in january, march and may.

The tuition fee includes:

• Academic materials
• Basque Culinary Center uniform
• Access to the learning platform
• Seminars and masterclasses included in the Master's program
• Educational visits (transport to the destination, visit management, and full board accommodation)
• Coordination of curricular internships
• Access to the Faculty's library with 6,000 references
• Issuance and delivery of the degree/diploma
• Enrollment in the Bculinary Alumni service
• Graduation event
• Personalized access card

Admission

The Master has a structured admission process to ensure that candidates possess the academic background and professional competencies required to successfully complete an innovative and rigorous curriculum.

This Master’s program is designed for both professionals with a university degree and those who, without holding a formal degree, can demonstrate relevant experience in the field.

Basque Culinary Center’s admission system has two main objectives:

• To ensure that candidates have the academic level and personal skills necessary to successfully pass an innovative and demanding curriculum.
• To check that the Master's program meets the training needs and concerns of the candidates.

1. REGISTRATION

Register online and pay the registration fee of 150 € (refundable in case of not being admitted).

Complete the questionnaire you will be sent to find out more about your profile. To do so, please have the following documents ready:

• Updated Curriculum Vitae
• 1 passport-sized photo
• Copy of your ID card or passport
• Motivation letter with a brief description of your idea or project in gastronomy
• Academic transcript of completed studies (records, diploma, or certificate)

2. EVALUATION OF PROFILE AND COMPETENCIES

Participate in the online personal interview with the Master's Coordinator. This is an opportunity to get to know you better, clarify doubts and ask any questions you may have.

Both the documentation and the outcome of the interview will be evaluated.

You will be notified of the admission decision and the next steps to follow

3. ADMISSION AND SEAT RESERVATION

If admitted, you will need to pay 25% of the total tuition fee within the indicated period to reserve your seat.

4. NOTICE FOR INTERNATIONAL STUDENTS

Students from non-Schengen countries (check the list of countries) must apply for a LONG-TERM STUDENT VISA to legally reside in Spain for programs exceeding 90 days.

The Faculty will provide each student with the necessary academic documentation for visa processing once the seat reservation is confirmed.

Additionally, students must comply with all requirements specified by the Spanish Embassy in their country. You can check the full process in the pre-travel procedures section.

The Basque Culinary Center will provide the following academic documents required for the visa application:

• Official enrollment certificate, signed and stamped by the Basque Culinary Center
• Official study program, stamped by the Basque Culinary Center
• Official academic calendar, stamped by the Basque Culinary Center

For inquiries and more information: cursos@bculinary.com

Accommodation

LIVENSA LIVING SAN SEBASTIÁN, AN INNOVATIVE CONCEPT OF LODGING

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

Take advantage of the preferential rates for Basque Culinary Center students.

More information about accommodation here

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

Camino de S. Bartolomé, 24
Tel 943 464795
Regimen full board
Precio aproximado €625/month

ESCLAVAS DEL SAGRADO CORAZÓN

Avda. Gral. Zumalakarregi, 11
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

http://www.misioneras-sc.com/es/residencia-universitaria/

Paseo de la Fe, 34
Tel 943 456072
Regimen full board
Precio aproximado €350-€490

RESIDENCIA VILLA ALAIDI E.A.M.

http://www.villa-alaidi.com/

Paseo de Heriz, 95
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

http://www.karmeloikastetxea.com/es/residencia-universitaria/quienes-somos

Ilumbe, 8
Tel 943 456600
Regimen full board
Precio aproximado €540-€605/month

COLEGIO MAYOR JAIZKIBEL

http://cmjaizkibel.com/

C/ Aldapeta, 49
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

http://proyectocet.com/

Paseo de Ayete, 25
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

http://www.ayete.es/

Pº Ayete, 25
Tel 943 21000
Regimen Pensión Completa
Precio aproximado 1.055€/mes

RESIDENCIA LA SALLE

http://www.residenciauniversitarialasalle.com/

Pº Maddalen Jauregiberri,2
Tel 943 454400
Regimen habitación y desayuno
Precio aproximado 320€-380€/mes

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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

https://numadstudios.com/

Paseo de Miramón, 162
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

http://www.colegiomayorolarain.com/

Pº Ondarreta, 24
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

http://www.resa.es/es/residencias/san-sebastian/residencia-universitaria-manuel-agud-querol/residencia/

Pº Berio, 9
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.

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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 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.

Sport service

Cost of living info

Information on the COST OF LIVING in San Sebastian is given below:

Entertainment

Transport
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.

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

Donostia-San Sebastian is the administrative capital of Gipuzkoa, one of the territories that integrates the Basque Country. There are two official languages: Spanish and Basque.

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.

Images courtesy of San Sebastian Tourism

If there is something that can compete with its spectacular beauty that is its gastronomy: cradle of the “new Basque cuisine”, Mecca of culinary avant-garde and the world capital of the pintxo, Donostia-San Sebastian is the city with the most Michelin stars per square metres in the world. The importance of its restaurants, its famous gastronomic societies and the quality of its raw material convert Donostia-San Sebastian into a gastronomic reference in the world. Not in vain, the British magazine, “Which”, chose Donostia-San Sebastian as the best gastronomic destination in the world.

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.

Images courtesy of San Sebastian Tourism

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.

Images courtesy of San Sebastian Tourism

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 Tourism

BCC Students