Skip to main content
Skip to navigation menu
Traditional and modern cuisine in a training programme designed to help you improve and learn new techniques and to monitor the systems of production and culinary management.
Deal skilfully with products and acquire the technical knowledge that will enable you to obtain optimum results.
A fundamentally practical 5-month programme: cookery workshops, and a month and a half of actual service in the faculty’s restaurant. An opportunity to test the design of your culinary project and improve your competences in order to develop your professional future.
The next master’s course will commence in February 2019, register!
REASONS TO DO THIS MASTER’S DEGREE COURSE
YOU WILL DEVELOP NUMEROUS CULINARY TECHNIQUES AND PREPARATION SYSTEMS TO RESPOND TO ALL GASTRONOMIC DEMANDS, FROM THE BASIC TO THE MORE COMPLEX AND CREATIVE.
This master’s course is aimed at professionals with the following profile:
• Higher technical studies in Cookery Management
• Technical degrees in Gastronomy
• Other non-regulated cookery studies carried out in prominent centres and which are equivalent to the above degrees or higher.
• Cookery professionals with recognised professional experience or with informal training to a level equivalent to those mentioned above.
It is not a requirement for candidates to have professional experience in cookery to enter the master’s course. The desired experience is 0-3 years.
• To develop multiple techniques and systems of production and food preparation to answer the daily and basic gastronomic demands, as well as complex and creative preparations.
• To recognise the optimum point for the consumption of raw products. To break down the organoleptic properties of foods to obtain their ideal blend, understand their physical and chemical properties and their behaviour during the cooking process.
• To identify the most appropriate and innovative techniques for the processing of foods as a function of product characteristics, their subsequent use and customer needs.
• To acquire basic skills to manage and work in a team.
• To embrace and act in accordance with the values and ethics of the modern chef, as well as being sensitive to the sustainability, nutritional and allergenic aspects of foods and menu design.
• To understand the key milestones in the history of gastronomy and nutrition, and to be up-to-date with all trends in the sector.
For further information on the current Programme of Study download Programme:
TERM TIMES: February - July
TIMETABLE: 09:00 to 14:00 Monday to Friday*
PRACTICAL SESSIONS: July - September
You can find the provisional timetable for the next course here:
*The timetable will be from Monday to Friday from 09:00 to 14:00 (study visits, master classes, seminars and some theory lectures may take place in the morning and afternoon if the activity requires it).
75% of the master’s teaching hours are practical using innovative methodologies to offer students a rigorous, active and comprehensive learning process.
The methodology is 100% face-to-face teaching. The ratio of theoretical to practical credits is: 30% theoretical and 70% practical.
Classes will take place from Monday to Friday and students will have distance learning activities between sessions with the aim to assimilate the knowledge acquired or put it into practice in subsequent sessions. Evaluation will be continuous.
How does the master’s course work?
During the first 15 weeks, the course will progress in theoretical sessions and practical cookery workshops without customer service. Following these initial weeks, the practical workshop will commence and will include actual service in the BCC restaurant. In first two weeks, the workshop will be based on a menu designed by the academic team, and according to how the knowledge acquired during the previous months has been consolidated. Throughout the subsequent 4 weeks, each student group will start their project during 4 weekly services (from Tuesday to Friday).
Each student group will develop, conceptually and technically, a gastronomic menu which will later be put into practice during several services in the Basque Culinary Centre public restaurant. The teams will be guided by tutors but it will be the students themselves who will be responsible for the management, sourcing, role allocation of the kitchen team, staging, etc. Your project will be more real than ever. Test it!
Practical work experience in companies will take place once the teaching period and the final master’s project have been completed. They will have a duration of 3 months (480 hours) and will take place mainly in restaurants, catering and event companies, etc
Learning will also take place outside the classroom through visits that will enable students to learn first-hand about the origin of the products they cook. In this master’s course, there will be technical visits relating to the primary sector, production processes, restaurants and gastronomic experiences.
The structure of the academic team is as follows:
Design and Coordination Team
• Director of the master’s degree course
• Coordinator of the cookery master’s degrees and other courses
• Cookery tutor of the master’s degrees and other courses
• Coordinator and senior lecturers of the master’s degree course
• Cookery, pastry and bread bakery lecturers
• Experts in sensory analysis and culinary chemistry
• Experts in raw materials
• Guest chefs and pastry chefs
• Experts in costings, logistics, team management, etc.
• Assistant to the cookery senior lecturer
• Support coach
Cookery Master Classes, Conferences, Seminars and Gastronomic Events
Students of this master’s degree course will have the opportunity to participate in various conferences and will also benefit from the attendance of prestigious guests to the cookery and gastronomy seminars and master classes organised by the Basque Culinary Centre.
Furthermore, in the classroom students will also learn from other guest chefs, experts in the treatment of certain products or the use of a technique
The total fees for this master’s degree course are 10,200 € which will be paid as follows:
• €150 at the time of applying for a place (refundable in full in the case of not being admitted or needing to withdraw).
• €4,020 as a reservation fee payable at the time of confirmation of admission.
• The remainder of the fees is payable in 3 instalments of €2,010 in February, April and June.
The centre has special financing agreements with various financial organisations (with the possibility of repayments over a maximum of 6 years).
Refundable (partly or wholly) through the Fundación Tripartita:
The students’ information office of the faculty will provide the necessary information and will assist students with their search for accommodation and shared flats. During the stage, accommodation is included in most cases.
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.
Basque Culinary Centre implements an admission system aimed to ensure that our students have the necessary academic level and personal competences necessary to succeed in completing a demanding and innovative study plan.
A Selection Board will be responsible for the selection of successful candidates following the selection process described below:
New residence opened in the academic year 2017/2018.
Located just a step away from the Basque Culinary Center and with excellent downtown connections, the residence has 73 well-equipped studios designed for those who desire luxury student living. All rooms feature the latest trends in interior design and technology and include double beds, flat screen TVs, modern furniture, in-room kitchenettes, private bathrooms, and outward facing views. The facilities are also equipped with a fitness center, meeting and study rooms, a large shared kitchen space for culinary practices, as well as a community living area where residents can socialize and relax.
Some of the amenities include:
Students from European Union member countries, Norway, Switzerland. Liechtenstein and Iceland will not require a visa to reside in Spain.
Other international students will have to request a long term student visa which will allow them to reside in Spain for a period longer than 180 days.
Visas should be requested from, and issued by the Diplomatic Missions and Spanish Consul Offices abroad. It is important to obtain information on the required documentation and gather it as soon as possible, since the relevant authorities may take up to two months to 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.
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.