Presentation

NEXT EDITION: FEBRUARY 2026

ENROLL HERE (enrollment until January 15 or until spots are filled)

Gain a comprehensive vision of contemporary cuisine.

The Master in Advanced Cookery is designed for chefs seeking tools to achieve culinary excellence and expand their skills in management, creativity, and sustainability.

The aim of this Master’s program is to train you as a contemporary chef. You will discover traditional techniques and master the most current ones, while embracing the values of modern cuisine. You will develop leadership skills, understand the importance of front-of-house operations and their language, and cook with sustainability principles and resource efficiency in mind.

Your journey will be guided by experts with diverse perspectives in gastronomy: from kitchen and pastry, to front-of-house, team and cost management, culinary science or menu design, among others. Throughout the program, renowned professionals from the gastronomic sector will share their success stories through seminars, showcookings, and masterclasses.

The experience is further enriched with Learning Journeys — educational visits to restaurants, production centers, innovative business models, and sectors such as the meat and agricultural industries. These visits will allow you to observe real-world practices and learn directly from professionals who are shaping the future of gastronomy.

Upon completion, you will be fully prepared to take a qualitative leap as a chef, with a comprehensive and distinctive perspective of culinary processes.

PRACTICAL INFORMATION

• Start date: February 2026
• Registration deadline: January 15, 2026
• Language: Spanish
• Duration: 60 ECTS
• 18 available slots
• Campus-Based Learning
• Location: Basque Culinary Center
• Academic period: from February 2026 to July 2026
  • In-person classes: Monday to Friday, from 08:30 to 13:30h (CEST)
  • Internship period: August 2026 to October 2026
• Type of Degree: University-specific Degree from Mondragón University, delivered by Basque Culinary Center
• Degree: Professional Master in Advanced Cookery
• For enquiries and more information click here

MASTER’S OBJECTIVES

• Develop culinary production techniques and systems that allow for the preparation of both basic dishes and complex, creative proposals.
• Recognize the optimal consumption point of raw ingredients and analyze their organoleptic and physicochemical properties, as well as their culinary behavior, to ensure coherent application in the kitchen.
• Identify the most suitable and innovative techniques and processes according to the type of product, its intended use, and customer needs.
• Manage kitchen resources efficiently and operationally, including cost control, supplier management, quality assurance, and food safety.
• Internalize the values of contemporary cuisine, incorporating sustainability, professional ethics, teamwork, and sensitivity to nutritional and allergen-related aspects.

PROFESSIONAL OPPORTUNITIES

Upon completing the Master’s program, you will be prepared to take on key roles across various areas of professional cookery, in both creative and operational environments. Career paths may include

Restaurants

• Chef, station chef (chef de partie), or sous chef in fine dining establishments, leading culinary processes and ensuring the quality of dishes.

Hotels and Catering Services

• Head chef or second-in-command in hotel kitchens, catering services, or institutional food service, managing teams and daily operations.

Culinary Entrepreneurship

• Owner and chef of your own gastronomic business, developing and leading a unique, technically sound, creative, and sustainable culinary concept.

10+1 Reasons

REASONS TO TAKE THIS MASTER

Program

TARGET AUDIENCE

The Master in Advanced Cookery is designed for professionals looking to specialize in culinary techniques and to develop key competencies in management, creativity, and sustainability. Through applied training, this Master enables participants to acquire strategic and operational tools to stand out in the professional gastronomic field.

This Master’s program is for:

• Graduates in Culinary Arts and Gastronomy: Individuals with vocational training in cookery, higher education in gastronomy, or technical degrees and university qualifications related to the culinary field.
• Professionals in the culinary field: Chefs who can demonstrate an equivalent level of knowledge through relevant professional experience (minimum 1 to 3 years) or non-formal training in culinary techniques and kitchen management.

Throughout the Master’s program, participants will be able to apply the knowledge acquired in:

• Gastronomic restaurants, foodservice groups, and independent culinary businesses.
• Gastronomic events, product development, and culinary consultancy.
• Hotels, food startups, food industry, and gastronomic communication.

Not sure if your profile fits?

If your academic background or professional experience is not listed and you are interested in this Master’s program, contact us to evaluate your case and provide personalized guidance.

PROGRAM 

Module I: The Chef and the Current Culinary Context

• Sensory analysis
• Nutrition: menu design, nutritional properties of foods, calorie levels, application in a logical menu, allergens.
• History of cuisine: key milestones, reference chefs, contributions to culinary evolution.
• Food quality and shelf life
• Introduction to culinary chemistry
• Sustainability applied to cooking

Module II: Culinary Techniques: Fundamentals, Applications, and Dish Preparation

• Handling, preservation, and cooking techniques
• Pre-preparation of raw foods: vegetable cuts, meats, fish, seafood
• Dehydration and smoking techniques
• Acid cooking: ceviches, marinades, pickles
• Vacuum cooking and temperature control
• Stocks, broths, and consommés; sauces and emulsions
• Water-, fat-, and direct-heat-based cooking
• Contemporary techniques: gels, foams, emulsions, liquid nitrogen, fermentation
• Restaurant pastry and bakery preparations

Module III: Comprehensive Kitchen Management

• Inventory and supplier management
• Production planning and dish cost control
• Human resources and team management
• Customer service essentials

Module IV: Restaurant Workshop

Real-time practice in the Basque Culinary Center restaurant, applying the acquired knowledge with real customers and service conditions.

Module V: Master’s Final Project

The project will be carried  with the aim of putting into practice the knowledge acquired  in the Master's, designing and innovating products and experiences, to solve challenges linked to the conceptualization, production, and service of a gastronomic model in a professional context.

Module VI: Curricular Internships

In this Master's , internships are carried out in both national and international companies. You will be advised by the coordinator to evaluate options and adjust expectations. It is important to bear in mind that internships require a full-time dedication of three months. If you have a senior profile, you will be able to validate previous experience.

Calendar

• Academic period: from february 2026 to july 2026
  • In-person classes: Monday to Friday, from 08:30 to 13:30h (CEST)
  • Internship period: from august 2026 to october 2026

Methodology

The Master’s Degree in Advanced Cookery is taught through the learning by doing methodology, based on practice, experimentation and collaborative learning. This approach allows you to acquire fundamental skills and progress towards specialised applications. The program is designed in progressive phases, integrating theoretical classes with practical activities and real projects.

Key Elements

• Masterclasses and presentations on advanced culinary techniques, sustainability, applied nutrition, and kitchen operations, delivered by leading experts from the gastronomic sector.
• Case studies with debate and strategic analysis, exploring the impact of history, professional ethics, and contemporary culinary values—integrating concepts such as allergens, food quality, and sustainability.
• Practical challenges and problem-solving dynamics, aimed at strengthening key skills such as decision-making, leadership in the kitchen, operational planning, and culinary innovation.
• Gastronomic activities including tastings, samplings, sensory analysis workshops, and hands-on experiences, focused on the technical and nutritional understanding of ingredients and their behaviour in the kitchen.
• Masterclasses with industry leaders, addressing culinary trends, creative processes, and innovative strategies. In past editions, guest chefs have included Albert Adrià, Ángel León, Albert Boronat, Mario Sandoval, and Toshi Narisawa.
• Simulations and hands-on practice in real environments, such as the Restaurant Workshop—a fully operational restaurant at Basque Culinary Center, where over five weeks, you will implement the knowledge acquired by running real services with external guests.

Curricular Internships

Internships are conducted full-time for three months in top-tier gastronomic businesses, both nationally and internationally. In previous editions, students have interned at Alchemist, Noma, Mirazur, The Glove, Massimo Bottura, El Celler de Can Roca, DiverXO, Mugaritz, and Martín Berasategui. The process includes personalised guidance, preparatory sessions, and close academic support.

Learning Journeys

Learning experiences beyond the classroom, where you will visit gastronomic businesses and primary sector facilities—such as farms, fisheries, and producers—to understand the full food value chain from origin to service.

Examples from past editions include:

• Quesería Aranburu (Idiazabal)
• Hotel Restaurante Casa Enrique (Cantabria)
• Casa Seguís (Alicante)
• Cofradía de Pescadores de Getaria

Master’s Final Project

• Individual or group project applied to a real challenge in the sector.
• Support from specialised tutors.
• Presentation in front of a panel of experts.

Curricular Internships

You will be able to put your knowledge into practice and gain relevant experience for your professional career. During the process, we will manage your internship, taking into account your profile and the opportunities available. In addition, you will have an informative session and personalised guidance with the coordinator to evaluate options and adjust expectations. It is important to consider your current situation and professional goals, as the internship requires a three-month full-time dedication, with the possibility of extension. If you have a senior profile, you will be able to validate your previous experience.

In previous editions, students have interned at: Alchemist, Noma, Mirazur, The Glove, Massimo Bottura, El Celler de Can Roca, DiverXO, Mugaritz, and Martín Berasategui.

Teachers and guests

The Master’s in Advanced Cookery has a teaching staff composed of professionals in the areas of cookery, culinary science, kitchen management, pastry, and food innovation. This team combines academic experience with a practical approach, integrating experts and lecturers from both the Faculty of Gastronomic Sciences (Basque Culinary Center) and specialised professionals from leading companies and institutions in the sector.

MASTER’S COORDINATOR

Jorge Bustamante – Master’s Chef Coordinator

With over five years of experience as a facilitator, Jorge has also worked as a culinary researcher, contributing knowledge in haute cuisine, product development, and gastronomic innovation. His background includes project management, food safety, and food technology, making him a key figure in culinary education and sector advancement.

MAIN TEAM

• Luis Arrufat – Chef and Coordinator of Culinary Training. Former Head Pastry Chef at El Bulli. Worked with Ferran Adrià, Arzak, and Jose Andrés.
• Lorea Mendizabal – Lecturer in Service and Guest Experience. Graduate of BCC with international experience.
• Koro Santos – Coordinator of Service and Sommelier Area. Psychologist and wine educator with over 15 years of teaching experience.
• Andoni Iguerategui – Bakery Instructor. Specialist in staff training and development in luxury kitchens.
• Edorta Salvador – Instructor of Bakery Workshops. Expert in artisan and industrial bread-making.
• Iñaki Álava – Lecturer in Culinary Chemistry. Specialist in biomaterials, microbiology, and applied food science.
• Christian Marquina – Lecturer in Master’s Programs and Courses. Technologist and BCC alumnus with international experience.
• Alberto Rodríguez – Lecturer in International Gastronomy and Projects. Executive Chef at Athletic Club with Michelin-starred experience.
• Cristina Lirola – Lecturer in Pastry and Dessert Techniques. Trained at Hofmann and teaches traditional and modern pastry.

GUEST LECTURERS  AND COLLABORATORS

The Master also integrates the participation of organisations, as well as recognised experts from industry and academia, who bring an up-to-date perspective. The faculty is continuously evolving to provide the best blend of specialized knowledge and innovative perspectives.

• Marta Verona – Lecturer and Researcher in Nutrition. Winner of MasterChef Spain. Lecturer at UCM.
• Janaina Torres – Chef. World’s Best Female Chef. Co-owner of A Casa do Porco.
• Rafa Zafra – Chef. Seafood cuisine specialist. Leads 7 restaurants in Spain.
• Albert Boronat i Miró – Chef. Expert in classical French cuisine. Bocuse d’Or finalist.

Fees / Grants

Total Master's fee: €12.550

Payment options:

• 150 € upon application (fully refundable in case of non-admission).
• 25% of the total, 3.100 € upon confirmation of admission as a reservation fee.
• The remaining amount is 3 installments of 3.100 € to be paid during the academic year.

The tuition fee includes:

• Basque Culinary Center uniform.
• Academic materials and access to the learning platform.
• Learning journeys (transport, visit management, accommodation, and breakfast).
• Guest chef masterclasses.
• Management and supervision of external curriculum internships.
• Issuance and delivery of the diploma.
• Access to the over 5,000 references in the Faculty's Library.
• Enrollment in the service for Basque Culinary Center alumni: Bculinary Alumni.

Admission

The Master in Advanced Cookery 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 degree 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 notify 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.

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