Presentation
NEXT EDITION: FEBRUARY 10, 2025
Gain a comprehensive vision of cooking
The Master in Culinary Refinement is designed for chefs who seek tools to achieve culinary excellence and expand their skills in management, creativity, and sustainability.
The goal of the Master is to train you as a contemporary chef. You will discover traditional techniques and master the most current ones while integrating modern culinary values. You will develop skills to manage teams, understand the importance of the front of house and its language, and cook while integrating principles of sustainability and efficient resource management.
Your learning process will be guided by experts with diverse approaches in Gastronomy, from the kitchen, but also from the front of house, team management and cost management, culinary chemistry, pastry, and gastronomic offer design, among others. Additionally, throughout your training, leading figures in gastronomy will share their success stories through seminars, showcookings, and masterclasses.
The experience is enriched with the ‘Learning Journeys,’ educational trips where you will visit restaurants, production centers, innovative business models, as well as the meat and agricultural industries, among others. These visits will allow you to closely observe real practices and learn directly from professionals who are setting trends in the world of gastronomy.
Upon completion, you will be prepared to take a qualitative leap as a chef in gastronomic business models, understanding and mastering culinary processes from a comprehensive and unique perspective.
PRACTICAL INFORMATION
- Start Date: February 10, 2025
- Number of Credits: 60 ECTS
- On-campus format
- Academic Period: February 10 - July 11, 2025
- 6 months of on-campus training
- 3 months of internships
- 18 Spots Available
- Degree: Professional Master in Culinary Refinement
- Inquiries and more information at cursos@bculinary.com
MASTER OBJECTIVES
The general objective of the Master is to develop advanced skills in fundamental culinary techniques and kitchen management within gastronomic business models. Additionally, the Master aims to help you achieve the following objectives:
- Develop multiple culinary production and elaboration techniques and systems to respond to both basic and everyday gastronomic demands as well as complex and creative elaborations.
- Recognize the optimal consumption point of raw materials. Break down the organoleptic properties of foods to achieve their pairing, understand their physicochemical properties, and their behavior in the kitchen.
- Identify the most appropriate and innovative food processing techniques based on the product's characteristics, subsequent use, and customer needs.
- Learn operational and cost management in the kitchen, including recipe costing, cost tracking and registration, supplier management, quality control, and food safety.
- Acquire basic skills to lead and work in teams.
- Internalize and act according to the values and ethics of a contemporary chef, as well as be sensitive to sustainability and nutritional and allergen aspects in menu design.
CAREER OPPORTUNITIES
Upon completion of the Master, you will be qualified to excel as a culinary professional in roles such as:
- Chef, Chef de Partie, Sous Chef in restaurants, hotels, collective catering, own businesses, among others.
HEAR/READ FROM OUR ALUMNI
INTERNATIONAL STUDENT? (click to find out what visa you need)
Students enrolled in a master’s program must obtain a long-term study visa at the nearest Spanish consulate or embassy in their country of residence. If you have a European identity document, it will not be necessary to process the visa.
Check the different embassies and consulates here.
This procedure can be managed once a place in the master’s program is reserved.
ARE YOU AN ALUMNI? KNOW YOUR BENEFITS
As a member of the BCC Alumni community, you have access to a series of exclusive discounts on our programs and training activities. Below, we detail the benefits available depending on the training you have previously completed:
I want to take a Master's or Specialization Course:
I AM A GRADUATE OR MASTER ALUMNI
- 10% discount on Master's programs
- 10% discount on Specialization Courses
- 10% discount on Intensive Courses, Workshops, Seminars, and Master Classes
I AM AN ALUMNI OF SPECIALIZATION COURSES
- 5% discount on Master's programs
- 5% discount on Specialization Courses
- 10% discount on Intensive Courses, Workshops, Seminars, and Master Classes
To benefit from these discounts, you must complete the registration process as usual. The discount percentage will be applied to your final course payment and you will be notified at the time. Once the registration is complete, you can inform us that you are an Alumni at the following email: alumni@bculinary.com
*If you register with your @alumni account, this last step will not be necessary.
10+1 Reasons
REASONS TO TAKE THIS MASTER'S DEGREE
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You will have access to high-level professors and masterclasses with international chefs, receiving personalized feedback and guidance. You will use state-of-the-art facilities and adapted resources for an innovative and real learning experience. You will enhance your professional profile by mastering the application of multiple culinary techniques. You will understand the physicochemical foundations of classical and modern cooking techniques. You will learn the gastronomic properties and best uses of products. You will adapt your technical knowledge to different cooking styles. |
You will acquire knowledge in cooking, production management, nutrition, and personal development. You will train through a practical methodology: cooking workshops, masterclasses, learning visits, and more. You will participate in a center that amplifies its leadership in gastronomy not only at an educational level. You will be enriched by initiatives like BCC Innovation and Culinary Action, spaces that promote entrepreneurship and socioeconomic impact. Furthermore, the GOE project is imbued with its vision of connecting passion, talent, and innovation in a global network. You will live in a unique environment, in the gastronomic capital of the Basque Country, surrounded by a rich culinary culture that will inspire your learning and professional development. |
Programme
The Master’s program is designed for individuals with the following profiles:
- Graduates in Cooking and Gastronomy:
- With professional training in cooking.
- Graduates with technical degrees or bachelor's degrees in cooking and gastronomy.
- Individuals with non-regulated studies at reference centers with training equivalent to professional or higher education in cooking.
- Cooking professionals:
- Chefs who can demonstrate an equivalent level of education through relevant professional experience or informal training in culinary techniques and kitchen management.
Requirements
- The desired professional experience in cooking is between 1 to 3 years.
- No university degree is required to enroll in this Master’s program.
Haven't seen your profile reflected in the above points and are interested in the Master’s program? Don't hesitate to contact us
PROGRAM
Module 1: The Chef and the Current Culinary Context
The impact of history, nutrition, and sustainability on modern cuisine
- Sensory analysis
- Nutrition: menu design, nutritional properties of foods, calorie levels, application in a logical menu, allergens.
- History of cuisine: key milestones in the history of cuisine, reference chefs, and their contributions to the evolution of cooking.
- Food quality and shelf life.
- Introduction to culinary chemistry.
- Sustainability applied to cooking.
Module 2: Culinary Techniques: Fundamentals, Applications, and Dish Preparation
Discover the techniques: traditional and contemporary
- Techniques for handling, preserving, and cooking food
- Techniques for preparing and cleaning food. Product reception, storage, and cleaning process control.
- Techniques for pre-preparation of raw foods. Vegetable cuts, pre-preparation of meats, fish, and seafood.
- Dehydration techniques, dehydration of fresh products for preservation or as texture. Crystallines, food dehydrators...
- Smoking and salting techniques applied in restaurants. Pipette smoking, direct smoke, liquid and dry brines.
- Acid cooking techniques: marinades, ceviches, pickles. Acid theory and application to vegetables, fish, meats.
- Vacuum techniques: different applications. Preservation, impregnation, and controlled temperature cooking of meat, fish, and vegetables with or without liquids or fats, confits, stews, prolonged cooking, etc.
- Broth, stock, and consommé techniques. Straining and clarification methods.
- Preparation of stocks and derivatives using different techniques. Clarification with egg, freezing, or filtering.
- Basic and derived sauces. Base sauces, emulsified, with or without thickening, cold and hot.
- Water-based cooking techniques: blanching, scalding, boiling.
- Direct cooking techniques: stews, braising, steaming applied in cooking.
- Fat-based cooking techniques: frying, confits, poaching.
- Contemporary techniques and technologies. "A path to avant-garde... a little nod to modern cooking:
- Creative processes. First steps of the creative process
- New techniques: gels, thickeners, foams, and emulsions.
- Liquid nitrogen applied to restaurants.
- Updated grill techniques. Josper, Basque grill, Kamado
- Fermentation technique updated as a gastronomic trend.
- Pastry preparations for restaurants: cakes, doughs, crunchies, candies, creams, ice creams, and sorbets. Restaurant pastry.
- Baking preparations: methodology, technique, and machinery. Restaurant bakery.
Module 3: Comprehensive Kitchen Management: Production, Logistics, Costs, and Team Management
Optimize production and management in a professional kitchen.
- Management of orders, suppliers, storage, and inventory
- Planning and production in the kitchen.
- Control of restaurant dish production
- Control of dish costs
- Control of menu costs, storage, and inventory
- People management
- Basic customer service in the restaurant.
Module 4: Restaurant Workshop
Experience culinary practice in a real environment.
- Practical application with customers and real service of the knowledge acquired in the restaurant of the Basque Culinary Center Faculty of Gastronomic Sciences.
Module 5: Final Master’s Project (8 ECTS)
Design, create and execute your own restaurant format with a dynamic team.
- Design and development of a gastronomic menu proposal by teams of 5-7 members.
- Conceptual design and technical execution.
- Real service in the Faculty's restaurant with external clients.
- Management, provisioning, role definition for the kitchen team, staging, etc.
Module 6: External Curricular Internships
Gain practical experience in kitchens of high gastronomy business models.
- Curricular internships in companies are carried out after the period of classroom teaching and the Final Master's Project. With a duration of 3 months, they will be conducted primarily in reference restaurants, both nationally and internationally.
Calendar
- Academic period: February 10 - July 11, 2025
- Schedule: Monday to Friday from 9:00 to 14:00 (CEST)
- Internships: August - October 2025
Methodology
The Master's program is taught using the learning by doing methodology, based on the idea that the best way to learn is through experience. The teaching-learning process is structured around the following dynamics:
- Practical Cooking Workshops: 15 weeks dedicated to advanced techniques and culinary fundamentals.
- Masterclasses with Renowned Guest Chefs: sessions with great chefs. In past editions, we have hosted Albert Adrià, Ángel León, Albert Boronat, Mario Sandoval, and Toshi Narisawa.
- Knowledge Activation Activities: dynamics designed to help you consolidate and apply what you have learned.
- Basque Culinary Center Restaurant Workshop: 5 weeks of practice in our gastronomic space open to the public, where you will put into practice the culinary projects designed during the course.
- External Internships: three months in gastronomic business models, such as restaurants, catering companies, and events on a national and international level. In previous editions, internships have taken place at Alchemist, Noma, Mirazur, The Glove, Massimo Bottura, El Celler, DiverXo, Mugaritz, and Berasategui.
Learning Journeys
These are learning trips where you will visit various gastronomic companies and primary sector centers, dedicated to agriculture, livestock, and fishing. The goal is for you to experience situations that help you better understand the food supply chain and apply that knowledge to your culinary practice. In past editions, trips have been made to: Quesería Aranburu in Idiazabal; Hotel Restaurante Casa Enrique in Cantabria; Casa Seguís in Alicante; and the Fishermen's Guild of Getaria.
Approaches and Tools
- Identification of Roles and Skills in Group Work: according to your abilities to optimize collaborative learning.
- Visualization and Application of Techniques: you will learn to identify and master advanced culinary techniques, visualizing each step of the process to apply them effectively and efficiently in a real environment.
- Facilities and Tools: access to contemporary technology facilities to learn and apply the best culinary techniques, including distillers, fermentation machines, Josper ovens, and tasting rooms.
Teachers and guests
The Master's program has a teaching team composed of experts in various fields of gastronomy. This includes renowned chefs and pastry chefs, specialists in raw materials, sensory analysis, culinary chemistry, restaurant management, communication experts, restaurant advisors, consultants, and menu design specialists, offering comprehensive and updated training.
Héctor is a chef with an extensive national and international career across Europe. Born into a humble family in Valencia, he decided at a young age to explore the world after completing his culinary studies. He has worked in haute cuisine alongside great chefs such as Alain Ducasse, Morgan Menieur, Pascal Bardet, Patrick Ogehard, Pontus Frithiof, Jef Berard, Luis Arrufat, Pedro Salas, and Juan Exojo. He has significant experience in defining the gastronomic offer and in the standardization and organization of culinary processes in haute cuisine.
Basque Culinary Center Faculty
- Luis Arrufat - Culinary Training Coordinator Chef: He served as Head of Pastry at the iconic El Bulli Restaurant during its final year, a place that represented the pinnacle of gastronomy. His talent and dedication also made him an integral part of Ferran Adrià's culinary team for six years. But Luis's impact goes far beyond El Bulli. He has taken on roles of great responsibility in the world of culinary innovation. From Arzak, where avant-garde meets tradition, to José Andrés' restaurant chain in Washington DC, a realm of culinary diversity and creativity. His contributions to research and development in these establishments have left an indelible mark.
- Lorea Mendizabal - Professor of Service and Customer Care: A graduate in Gastronomy and Culinary Arts from the University of Mondragón, Lorea is part of the first graduating class of the Basque Culinary Center, specializing in innovation, business, and entrepreneurship. She has experience in event management and development, communication, and customer service. Her professional trajectory includes roles at Enigma Concept and ABC Kitchen in New York, as well as research at Fundación Alicia. She is also a certified Jerez wine trainer and holds WSET certifications.
- Koro Santos - Coordinator of the Service and Sommellerie Area: Professor of Service and Services at the Basque Culinary Center. A graduate in Psychology, linked to the world of Service in Restaurants and Sommellerie, with over 15 years of teaching experience. Certified trainer in Jerez wines, and Cava. WSET level 3.
- Andoni Iguerategui - Bakery Professor: He has worked in luxury establishments such as Disney Cruise Line, Hotel La Source in the Caribbean, and the Forte Grand Hotel in Dubai. He has also been a pastry chef in prestigious restaurants like Martin Berasategui and Aubergine in Munich. Andoni has skills in staff selection and training, menu creation, and quality control.
- Edorta Salvador - Professor of Bakery Workshops in Master's and Degrees: Agricultural Engineer in Agro-Food Industries with extensive experience in baking processes. He has managed production in several artisanal and industrial bakeries and pastry shops, giving him a global view of the sector.
- Iñaki Alava - Culinary Chemistry Professor: specialized in biomaterials, tissue engineering, nanotechnology, environmental sciences, and animal experimentation (Category C). His research interests include food toxicology, 3D cell culture, and food microbiology, with significant contributions in these fields. He actively participates in the center's research teams, contributing to advances in gastronomy and culinary arts education.
- Christian Marquina - Master's and Courses Area Professor: Food and Beverage Technologist graduated from San Isidro University in Ecuador, Master in Cooking, Technique, Product, and Creativity at the Basque Culinary Center, with several specialization courses in leadership and team management. He has extensive experience in international kitchens, including Ecuador, New York, Spain, and Italy. He has worked in several Michelin-starred restaurants such as Mugaritz, Miramar, Cal Enric, and Gastronomic Groups in San Sebastian.
- Alberto Rodríguez - International Gastronomy Professor and Project Specialist: Executive Chef at Athletic Club de Bilbao. He has extensive experience in hospitality, having been the executive chef of Grupo Aqua in Asia, head chef at Hotel Villamagna 5* GL in Madrid, and The Peninsula Beijing 5* GL Hotel. Additionally, he has worked in Michelin-starred restaurants such as Tickets, Echaurren, and El Invernadero de Rodrigo de la Calle.
- Cristina Lirola - Pastry and Confectionery Techniques Professor: Cristina's relationship with Gastronomy began in Ireland, working in renowned restaurants in Dublin. After traveling throughout Europe and parts of Southeast Asia, she returned to Barcelona, where her passion for pastry led her to the Hofmann School of Hospitality. For two years, she was part of the teaching team at the school and led part of the production for the Hofmann pastry shop. Today, she is a traditional pastry professor and tutor in the Sweet Cooking Master's program, among other programs.
Some of the regular collaborators of the Master's program are:
- Marta Verona - Teacher and Researcher in Nutrition: Winner of Master Chef Spain, Marta combines her passions for cooking and nutrition. Teacher and researcher in Culinary Nutrition at the Complutense University of Madrid, Verona uses her platform to promote accessible healthy eating, highlighting the importance of traditional Spanish recipes and local products in the diet.
- Janaina Torres - Chef: A prominent Brazilian chef, recognized as the best female chef in the world. Co-owner of A Casa do Porco in São Paulo, which ranks 12th in The World's 50 Best Restaurants, she also runs other businesses such as Hot Pork and Sorveteria do Centro.
- Rafa Zafra - Chef: A chef with in-depth knowledge of seafood products, Rafa has consolidated his career in the Spanish gastronomic scene. Initially connected to elBulli, Zafra currently manages 7 restaurants in Barcelona, Madrid, Ibiza, and Seville.
- Albert Boronat i Miró - Chef: Internationally known for his mastery of classic French cuisine, particularly for his Pâté en Croûte, Albert has achieved renown in
Fees / Grants
The total cost of the Master's program is 12.550 €. Payment will be made as follows:
- 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 price of the master's program 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
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
In addition, the following documentation should be sent to admisiones@bculinary.com
• The Curriculum Vitae.
• 1 passport size photo.
• Photocopy of the DNI or passport.
• Letter of motivation, explaining the student's interest in this educational programme.
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
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
More information about accommodation here
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
Regimen full board
Precio aproximado €625/month
ESCLAVAS DEL SAGRADO CORAZÓN
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
Tel 943 456072
Regimen full board
Precio aproximado €350-€490
RESIDENCIA VILLA ALAIDI E.A.M.
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
Tel 943 456600
Regimen full board
Precio aproximado €540-€605/month
COLEGIO MAYOR JAIZKIBEL
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
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
Tel 943 21000
Regimen Pensión Completa
Precio aproximado 1.055€/mes
RESIDENCIA LA SALLE
Tel 943 454400
Regimen habitación y desayuno
Precio aproximado 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:
NUMAD STUDIOS
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
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
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.
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
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.
Internship Period: august to october 2025 de monday to friday from 9:00 am to 2:00 pm (CEST).
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