Presentation
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!
10+1 Reasons
REASONS TO DO THIS MASTER’S DEGREE COURSE
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You will improve your professional profile with expertise in the application of traditional and state of the art techniques. You will learn the physical and chemical principles of classic and modern cookery techniques. You will learn about the gastronomic properties and the best applications of products. An in-depth technical knowledge will enable you to adapt to different cookery styles. You will acquire knowledge in different areas: cookery, production management, nutrition, personal skills development, etc. |
You can rely on a team of prestigious tutors and master classes from international guest chefs. You will become part of BCC, an international benchmark whose ethos is gastronomy. You will improve your competences to ensure the perfect development of your professional future. You will train with a very practical methodology: cookery workshops, the faculty’s restaurant and external practical work experience in restaurants of the BCC network. You will have at your disposal the best facilities and equipment, in the most real environment possible. |
YOU WILL DEVELOP NUMEROUS CULINARY TECHNIQUES AND PREPARATION SYSTEMS TO RESPOND TO ALL GASTRONOMIC DEMANDS, FROM THE BASIC TO THE MORE COMPLEX AND CREATIVE.
Aimed at/Programme
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.
Programme Objectives:
• 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:
Calendar
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).
Methodology
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).
Practical Work and Project
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
Study visits
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.
Teachers and guests
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
Academic Team
• 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
Fees / Grants
The total fees for this master’s degree course are 9,900 € 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).
• €3,900 as a reservation fee payable at the time of confirmation of admission.
• The remainder of the fees is payable in 3 instalments of €1,950 in February, April and June.
Financial options
The centre has special financing agreements with various financial organisations (with the possibility of repayments over a maximum of 6 years).
OPTIONS FOR DISCOUNT
Refundable (partly or wholly) through the Fundación Tripartita:
Assistance with Accommodation
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.
Admission
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:
1 Completion of the Pre-Registration
Documentation to be attached to the application is specified in the registration.
2 Completion of the following steps of the selection process
The Selection Board will assess the following:
• Cookery and/or catering training
• Professional experience in cookery and/or catering
• References provided as recommendation letters
The Selection Board will individually interview candidates who have completed step 1 in order to assess their specific knowledge, discuss the information provided and the educational concerns of the candidate.
The Selection Board will assess the motivation and personal aptitudes of the candidate that will enable them to successfully complete this training programme. The personal statement supplied will be taken into account for this purpose.
Once the three steps of the selection process have been completed, candidates will be awarded a final mark. The 28 candidates with the highest marks will be admitted.
3 Payment of the reservation fee
Candidates who have been admitted will be asked to pay the reservation fee before formalising the registration.
It is important to emphasise that:
• The period for registration will remain open until all places have been allocated. The maximum number of students to be admitted is 28.
• Applicants will be notified as and when the Board completes their assessments and within a maximum period of one month. As the course start date approaches replies will be accelerated.
• In the case of foreign students, the letter of acceptance and all other information necessary to apply for visas will be supplied to successful candidates once they have paid the confirmation of registration fee.
Accommodation
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:
- Weekly jacket cleaning
- Weekly room cleaning
- High-speed wireless internet
- Heating, air conditioning, and basic utilities included
- Laundry facilities with washers and dryers
- Concierge services and 24-hour surveillance
More information at www.numadstudios.com
OTHER ACCOMMODATION OPTIONS
RELIGIOUS RESIDENCES
These types of residence are small and have restricted entrance times. The rooms can be single or double and they do not always have an ensuite bathroom. Those that offer full board may not offer all the meals at weekends. Admission to these residences entails a personal interview with the families.
The prices given below are approximate.
FEMALE RESIDENCES:
RESIDENCIA COMPAÑÍA DE MARÍA
Tel 943 464795
Regime pensión completa
Approximate price 625€/mes
ESCLAVAS DEL SAGRADO CORAZÓN
Tel 943 210800
Regime pensión completa
Approximate price 580-615€/mes
Las residentes tienen que desalojar la residencia durante los fines de semana salvo en época de exámenes.
MISIONERAS DEL SAGRADO CORAZÓN
Tel 943 456072
Regime pensión completa
Approximate price 350-490€/mes
RESIDENCIA VILLA ALAIDI E.A.M.
Tel 943 210866
Regime media pensión o pensión completa
Approximate price desde 450€ hasta 590€/mes
No se ofrecen comidas durante el fin de semana aunque hay una cocina a disposición de las residentes.
RESIDENCIA EL CARMELO PASIÓN
Tel 943 456600
Regime pensión completa
Approximate price 540€-605€/mes
COLEGIO MAYOR JAIZKIBEL
Tel 616 369 815
Regime pensión completa
Approximate price 932€/mes
No hay cocinas disponibles para las residentes pero las estudiantes de BCC podrán realizar prácticas de cocina.
RESIDENCIA CET ORIA
Tel 943 242400
Regime pensión completa
Approximate price 370€
El precio del alojamiento y pensión se costea trabajando en el servicio de alimentación. Admisión mediante entrevista.
MALE RESIDENCES:
COLEGIO MAYOR AYETE
Tel 943 21000
Regime pensión completa
Approximate price 1.055€/mes
RESIDENCIA LA SALLE
Tel 943 454400
Regime habitación y desayuno
Approximate price 320€-380€/mes
SECULAR RESIDENCES
These are mixed and are larger than the religious residences. As a general rule, they do not have entrance times.
MIXED RESIDENCES:
COLEGIO MAYOR OLARAIN
Tel 943 003300
Regime alojamiento y desayuno, media pensión o pensión completa
Approximate price desde 498€ hasta 1.090€/mes
El precio incluye la limpieza del uniforme de cocina. No hay cocinas disponibles para los residentes aunque los estudiantes de BCC podrán hacer prácticas de cocina en un espacio debidamente equipado para ello.
RESIDENCIA MANUEL AGUD QUEROL
Tel 943 563000
Regime alojamiento
Approximate price desde 403€ hasta 690€/mes
Residencia de la Universidad de País Vasco; alojan prioritariamente a los estudiantes de la UPV pero pueden tener plazas disponibles desde la reciente ampliación.
ACCOMMODATION IN SHARED FLATS
Prior authorisation from interested parties, the BCC Students'Office favours contact among admitted students so that they can organise themselves to share flats. Traditionally, students have created groups in social media to contact each other. The BCC also informs students about rented flat offers that the owners send us.
The average price per student in a shared flat in Donostia-San Sebastian is around €300 per month.
Procedures before travelling
Students from European Union member countries, Norway, Switzerland. Liechtenstein and Iceland will not require a visa to reside in Spain.
Other international students will have to request a long term student visa which will allow them to reside in Spain for a period longer than 180 days.
Visas should be requested from, and issued by the Diplomatic Missions and Spanish Consul Offices abroad. It is important to obtain information on the required documentation and gather it as soon as possible, since the relevant authorities may take up to two months to notify that 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
Through the MU Sports Service, students can access team sports as well as individual sporting activities and Group trips (weekend skiing, surfing trips….).
Donostia-San Sebastian also has an extensive offer of municipal sporting facilities. The Kirol Txartela (sport card) permits access to all the city’s municipal facilities at a very economical price. For more information, go to the following link.
Cost of living info
Information on the COST OF LIVING in San Sebastian is given below:
Entertainment
Transport
The best way to 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
On the banks of the Bay of Biscay,, Donostia-San Sebastián is a small town within a natural framework of incomparable beauty. A holiday destination for monarchs and nobles during the Belle Epoque, Donostia-San Sebastian arose as a lordly city where tradition and modernity exist side by side.
Over the last few years, innovation and sustainability have been the two main pillars for the development of Donostia-San Sebastian, which has fostered an ideal city of pedestrians and bicycles.
WHY STUDY GASTRONOMY IN DONOSTIA-SAN SEBASTIAN?
- Because in Donostia-San Sebastian, as in the rest of the Basque Country, gastronomy forms part of society and good food is present at any event and celebration. Donostia-San Sebastian, a city of 185,000 inhabitants, has 120 gastronomic societies.
- Because four of the eight restaurants with three Michelin stars in Spain are in the Basque Country, three of them in Donostia-San Sebastian.
- Because of its cultural offer, which includes internationally renowned film and jazz festivals. Donostia-San Sebastian has been named as European Capital of Culture for 2016.
- Due to its beaches, ideal for practicing surf all year round.
- Due to its mountains, just 2.5 hours from the Pyrenees.
- Because it is a safe, accessible and welcoming city.
HOW TO REACH DONOSTIA-SAN SEBASTIAN
Donostia-San Sebastian is connected to the main Spanish cities by bus, train and plane.The airport of Donostia-San Sebastian is 20 kilometres from the city. It is a small airport with direct flights from Madrid and Barcelona. It has a bus service to the city centre.
The international airport of Bilbao is one hour from Donostia-San Sebastian, and it is connected to the city with a frequent bus service from the actual airport.
The international airport of Biarritz is 45 minutes away although it only offers a direct bus to Donostia-San Sebastian once a day.
DISTANCE IN KMS.
Bilbao – 99 km
Biarritz – 50 km
Madrid – 450 km
Barcelona – 570 km
Images courtesy of San Sebastian TourismBCC Students
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