Presentation

NEXT EDITION: OCTOBER 2025

ENROLL HERE (enrollment until July 11th, or until spots are filled)

For those who want to research, transform, and rethink the food system through gastronomy.

The Master’s Degree in Gastronomic Sciences combines applied research and the development of innovative solutions in food, integrating disciplines such as social sciences, sustainability, food technology, and anthropology. Its research-driven approach enables a critical and multidimensional analysis of the gastronomic system, preparing professionals to lead change in the food industry.

Throughout the program, you will apply scientific methodologies and advanced tools to investigate food trends, develop innovative products, and design sustainable gastronomy strategies. By combining theory and practice, you will work collaboratively with academic institutions and industry leaders on applied research projects, developing proposals aligned with current challenges in food and consumption.

This Master's stands out for its interdisciplinary and innovation-driven approach, equipping students with critical thinking and a systemic perspective to act as changemakers within the food system. From developing sustainable business models to implementing emerging technologies in food, you will acquire key competencies to generate knowledge and drive change in academia, industry, and society.

Upon completion, you will be prepared to take on roles such as Researcher in Gastronomy and Food Sciences, Consultant in Gastronomic Innovation,  Product Developer and Project Manager in Sustainable Food Initiatives.

This Master’s program will allow you to actively contribute to the redefinition of Gastronomic Sciences, driving the creation of innovative solutions that transform the sector.

PRACTICAL INFORMATION

•  Start Date: October 2025
•  Registration Deadline: July 11th, 2025
•  Language: English
•  Duration: 90 ECTS 
•  24 available slots
•  Campus-Based Learning
•  Location: GOe Gastronomy Open Ecosystem
•  Academic Period:
  •  First Year: from October 2025 to June 2026
    •  Class Schedule: Monday to Friday, from 9:00 to 14:00 (CEST)
  •  Second Year: from September 2026 to January 2027
•  Pathway to Doctorate
•  Degree Type: Official degree from Mondragon Unibertsitatea, offered by the Faculty of   Gastronomic Sciences – Basque Culinary Center
•  Degree: Master’s Degree in Gastronomic Sciences
•  Click here for inquiries and more information

​MASTER'S OBJECTIVES

• Analyze the food system from a transdisciplinary perspective, integrating knowledge from gastronomy, industry, science, and society.
• Evaluate current food-related challenges by considering social, cultural, economic, and environmental factors.
• Implement research methodologies in gastronomic projects, combining scientific, technological, and anthropological tools.
• Enhance communication and collaboration in multicultural and interdisciplinary environments to foster gastronomic innovation.
• Design research and development strategies applied to product innovation, sensory analysis, and project management in gastronomy.

PROFESSIONAL OPPORTUNITIES

Upon completing the Master’s Degree, graduates will be prepared to assume strategic roles in various sectors within the gastronomic and food industries. Career paths may include:

Research & Development

• Conduct research on food trends, sensory impact, and sustainability.
• Apply scientific methodologies in universities, technology centers, and innovation laboratories.

Innovation and Product Development

• Create and enhance innovative gastronomic experiences in the food and restaurant industries.
• Develop functional and sustainable products, incorporating emerging ingredients and advanced technologies.

Gastronomic Ecosystem Management

• Implement strategies to develop sustainable and resilient food environments.
• Work with public organizations, NGOs, and institutions to promote food security and sustainability.

Consulting and Strategy in Food Innovation

• Advise on business models focused on gastronomy, sustainability, and digital transformation.
• Develop data-driven strategies to optimize the food industry and restaurant sector.

R&D in Companies and Restaurants

• Lead innovation projects in high-end restaurants, restaurant chains, and food-tech startups.
• Design and apply R&D methodologies to create new gastronomic products and services.

Education and Knowledge Dissemination

• Teach in universities and specialized institutions in gastronomy and food innovation.
• Develop academic content and conduct research with scientific and professional impact.

Where You Can Make an Impact

• Universities and research centers focused on gastronomic and food sciences.
• Agri-food companies specializing in product development, sustainability, and innovation.
• International organizations and NGOs working on food systems and security.
• Startups developing new food solutions.
• Restaurants and HORECA businesses aiming to optimize processes and implement innovative methodologies in cuisine.

This broad range of opportunities will enable you to effectively integrate into growing sectors, contributing to innovation and sustainability in a global market. 

MEET OUR ALUMNI.

Francisco José Polo

One of the most important lessons I learned during the Master was understanding that you can't do everything. The program is rich in content and activities, which forced me to prioritize and decide where to focus my energy. That exercise in conscious selection was incredibly valuable. I also learned a new language: the language of science, taught from multiple perspectives, which greatly enriched the experience.

One of the most meaningful experiences was the Core Project. Our group had very different backgrounds and, perhaps naively, we chose to address a complex topic: the gastronomic diaspora. Without being sociologists, we learned to look at the same phenomenon from different angles. The project culminated in a magazine connecting sake culture in Japan with wine-making in Jerez.

​ARE YOU AN INTERNATIONAL STUDENT? 

Students enrolled in a master's program must apply for a long-term study visa at the nearest Spanish consulate or embassy in their country of residence. If you possess a European identity document, there is no need to apply for a visa.

You can find information on different embassies and consulates here.

This procedure can be initiated once you have reserved a spot in the master's program.

10+1 Reasons

WHY YOU SHOULD DO THIS MASTER'S DEGREE.

Program

TARGET AUDIENCE

The Master’s Degree in Gastronomic Sciences is designed for students and professionals seeking to specialize in gastronomic research, food innovation, and project management, developing expertise in product development, sustainability, and food system analysis.

This Master’s is ideal for:

• Graduates in Gastronomy, Nutrition, Food Technology, Biotechnology, Biochemistry, Pharmacy, Biology, Chemistry, Environmental Sciences, Anthropology, Applied Sociology, Business Administration and Management, as well as related fields.
• Professionals with experience in the agri-food and gastronomy sectors who seek to complement their expertise with systemic knowledge in innovation and sustainability project management.
• Researchers or academics interested in applying scientific methodologies to the study of food systems, food security, and gastronomic product development.

Throughout the Master’s, participants will develop competencies in:

• Applied research in gastronomy and food systems.
• Innovation and product development in the food and restaurant industries.
• Sustainability strategies in food business models.
• Management and consultancy in gastronomic innovation, applying analysis and evaluation methodologies.

Not sure if your profile fits? If your academic background or professional experience is not listed, contact us to evaluate your case and provide personalized guidance.

PROGRAM

The Program integrates advanced theoretical knowledge with hands-on applications, equipping students with essential competencies in gastronomic research, food innovation, sustainability, and food system management. The Program also includes a Master’s Thesis (TFM).

1st ACADEMIC YEAR	60 ECTS	DESCARGAR INFO
1st Semester	30
Design of Products & Services	8
Gastronomy Research Methodology	6
Gastronomy Project Management	6
New Business Models in the Hospitality & Catering Sector (HORECA)	3
Sensory Perception	7
2nd Semester	30
Statistics Applied to R&D	6
Development of New Business Management Models	6
Design and Architecture of Dishes and Menus	6
Sociocultural Effects of Gastronomy Tendencies	8
Knowledge Transfer	4

Modules

• Applied Scientific Foundations – 19 ECTS
• Product and Service Design – 23 ECTS
• Research and Innovation Management – 10 ECTS
• Gastronomic Sociology – 8 ECTS
• Master’s Thesis (TFM) – 30 ECTS

MASTER'S THESIS

During the second year, you will undertake a Master’s Thesis (TFM) in leading companies, laboratories, or technology centers, both nationally and internationally. This project will allow you to apply the skills and knowledge acquired throughout the program in a real professional context.

Some examples of research areas for the Master’s Thesis include:

• Sustainable and Fermented Foodstuffs - Future Food Institute and Smaakpark - Carlos Suárez
• Gastronomy as a Platform for Social Innovation - Agirre Lehendakaria Center for Social and Political Studies - Farah Reza
• Kokumi Substances in Miso and Fish Sauces (Garum) from Koji and Their Different Aroma - Harvard University - Nabila Rodriguez
• Culinary Dialogues: Gastronomic Events as Incubators of Transdisciplinarity - Dialogues de Cocina (Basque Culinary Center) - Constanza Díaz del Castillo
• Cooking, Science, and Sustainability: Co-designing a Participatory Food Education Program - El Celler de Can Roca - Clara Pallarés
• Prototyping with Alternative Protein and New Technologies: Texture Characterization, Sensory Evaluation, Shelf Life, Nutritional Analysis, and Consumer Research - Azti Tecnalia - Laura García Fontanal

Calendar

Academic Period:

• First Year: from october 2025 to june 2026
  • Class Schedule: Monday to Friday, from 9:00 to 14:00 (CEST)
• Second Year: from september 2026 to january 2027

Methodology

The Master’s Degree in Gastronomic Sciences  is delivered through the learning-by-doing methodology, which is based on practice, experimentation, and collaborative learning. This approach ensures that you acquire essential competencies  and progress towards specialized applications. The program follows a structured, progressive learning approach, combining theoretical instruction with applied activities and real-world projects.

Key Methodology Elements:

• Theoretical-Practical Classes: Design of new food products by exploring microstructures and the physicochemistry of ingredients, applying this knowledge in hands-on cooking sessions with chefs. Develop, conduct, and analyze sensory evaluation tests with consumers and products using statistical techniques.
• Case Studies and Simulations: DSTAGE Challenge, a project developed in collaboration with a restaurant’s R&D team, where students work on real-world innovation challenges.
• Team Projects and Case Analysis: Participation in a two-week BootCamp, where students create a startup from scratch, defining its value proposition, user profile, and product strategy.
• Seminars with Industry Experts: Masterclasses with leading professionals and participation in workshops with specialists in gastronomic innovation and research.

Key Learning Experiences:

Main Project: Conducted throughout the first year of the Master’s program, this project allows students to develop a tangible research outcome, such as publishing an academic article, launching a startup, developing a new food product, designing an app or digital tool, producing a documentary or film, creating a social innovation initiative or any other.

Students can focus on thematic areas such as:

• Food Democracy
• Food Diaspora
• Gastronomy from a Gender Perspective
• Ferment-nation
• FoodTech
• Ancient Technologies
• Fungi-World
• Emotion, Rituality, and Well-being
• Social Innovation
• Food Waste Reduction
• Gastronomic Performance

Evaluation System

The program applies a continuous assessment model combined with structured evaluation milestones to ensure academic rigor and professional skill development. Assessment criteria include:

• Active participation in classes and interactive workshops.
• Development and presentation of individual and group projects.
• Practical evaluations conducted in laboratories and real-world scenarios.
• Examinations and technical assessments to measure applied knowledge.
• Main Project
• Master’s Thesis (TFM): A final individual research project, combining scientific methodology and professional presentation, aimed at solving real-world challenges in gastronomy and food sciences.

PROJECT EXAMPLES:

CHALLENGE EXAMPLES:

Teachers and guests

TEACHING STAFF

The Master’s Degree in Gastronomic Sciences features a faculty composed of renowned researchers and professionals specializing in the fields of gastronomic sciences, food technology, anthropology, sustainability, and applied research. 

This team blends academic expertise with a practical, industry-focused approach, integrating specialists from the Faculty of Gastronomic Sciences (Basque Culinary Center - BCC) and leading global institutions.

              MASTER'S TECHNICAL COORDINATOR 

Constanza Diaz del Castillo.
​Constanza has worked as an instructor in gastronomic training programs, including the Gastronomy Academy at Andrés Bello Catholic University (LAGA), where she provided training in sustainability for the HORECA sector. Additionally, she has collaborated on consulting projects for integrating sustainability into gastronomic education programs, such as the one developed for UCAB.

MAIN ACADEMIC TEAM

• Dr. Cipriano Carrero – Ph.D. in Applied Chemistry from the Autonomous University of Madrid. Cipriano has worked as a researcher at the Spanish National Research Council (CSIC), Universiteit van Amsterdam, Università degli Studi di Torino, and Stockholm University. He is currently a professor at Mondragon Unibertsitatea, within the Master’s in Gastronomic Sciences, Coordinator of the Master’s in Food Fermentation, and faculty member of the Bachelor’s in Gastronomy and Culinary Arts. His main research focuses on fungal biotechnology and the development of various methodologies related to the extraction, fractionation, and analysis of bioactive and nutraceutical ingredients.
• Dr. María Mora – Diploma in Human Nutrition, Bachelor’s degree in Food Science and Technology, and Ph.D. in Agro-Environmental Technology for Sustainable Agriculture. María specializes in sensory analysis and sensometrics, with an emphasis on the psychological dimension of consumer behavior. During her thesis, she studied the emotional response of consumers to different foods. Since 2015, she has been a researcher in the sensory analysis area at BCCInnovation, developing publicly and privately funded research projects.
• Dr. Laura Vázquez Araújo – Research coordinator and researcher at BCC Innovation. She holds a degree in Biology, a degree in Food Science and Technology, and a Ph.D. in Agricultural and Food Sciences and Technologies. With over 15 years of experience in sensory analysis of food and more than 60 publications in indexed journals. Previously, she worked as Head of Research and Sensory Development at Hijos de Rivera S.A.U., and as a researcher/professor at different universities (University of Vigo, Kansas State University, Miguel Hernández University of Elche).
• Cristina Lirola – Cristina’s connection to 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 Hospitality School. For two years, she was part of the teaching team at the school and oversaw part of the production for Hofmann Pastry Shop. Today, she is a professor of traditional pastry and tutor in the Master’s in Sweet Cuisine.
• Joo Youl Lee – Bachelor’s degree in Gastronomy and Culinary Arts and a Master’s in Gastronomic Sciences from Basque Culinary Center (Donostia-San Sebastián). Currently, he works at BCC as part of the coordination team for the Master’s in Gastronomic Sciences. Originally from South Korea, he has worked in several renowned restaurants, including Relæ (Copenhagen), Alkimia (Barcelona), and Elkano (Getaria). He has a strong interest in the psychosocial aspect of gastronomy and in understanding the intersection of science and gastronomy.
• Raquel Mestre – Graduated in Food Science and Technology from the University of Granada and Illustrator. A graduate of the Master’s in Gastronomic Sciences at Basque Culinary Center, she received a scholarship to work in the Sensory Perception department at BCCInnovation and completed her Master’s thesis on interdisciplinary interactions in R&D gastronomy teams. She is currently a member of the Technical Committee for the Master’s in Gastronomic Sciences and a professor in the Bachelor’s in Gastronomy and Culinary Arts, as well as in several other master’s programs offered at Basque Culinary Center.
• Yasser Ríos – Professional focused on Food Technology and Design. With an MBA from Universitat Politècnica de Catalunya, Yasser is passionate about finding solutions that add value. His expertise lies in explaining complex concepts to students regarding design, technology, and critical thinking in the gastronomic field.
• Eneko Izcue – Professor and Coordinator of the Avant-Garde Specialization at Basque Culinary Center. Graduated in Gastronomy and Culinary Arts from the same institution, he specializes in fermentation sciences, enzymes, and ancestral techniques. He is the creator and developer of products and processes from BCC’s avant-garde area, applying his expertise in both teaching and high-end restaurants.

GUEST LECTURERS & COLLABORATORS

The Master’s Degree also incorporates participation from organizations and leading industry experts, providing an updated perspective on the latest innovations in the field. The selection of guest lecturers varies each edition to ensure the best combination of specialized expertise and innovative perspectives.

• Dr. Nabila Rodríguez – Researcher at Harvard University, specializing in fermentation and kokumi flavor perception.
• Dr. Amparo Tárrega – Researcher at IATA-CSIC, expert in sensory perception and consumer behavior.
• Charles Michel – Researcher in sensory perception and neurogastronomy.
• Carlos Velasco – Professor at BI Norwegian Business School, expert in multisensory marketing and consumer behavior.
• José de la Rosa – Specialist in fermentation and food design, Director of Food Alchemist Lab at Future Food Institute.
• Dr. Jorge Ruiz Carrascal – Professor of Food Technology at the University of Copenhagen, researcher in science and cuisine.
• Felipe Turiel – Expert in R&D in gastronomy and restaurant innovation.
• Dani Lasa – Co-founder of Imago S.L., consultant in innovation and gastronomy, with projects at Can Roca and La Caixa Foundation.
• Sonia Massari – Expert in sustainable food design and gastronomic innovation.

Fees / Grants

Total Master's Fee: €14,352 (Academic Year 2025-2026)

1st Year: €10,794

• Payment Options:
  • €1,000 reservation fee (to be paid within one week after receiving the admission notification).
• Remaining balance payment options: 
  • Single payment in October: €9,794
  • Instalment plan: 9 monthly payments of €1,124.20/month

2nd Year: €3,558

• Payment Options:
  • Single payment in October: €3,558
  • Instalment plan: 5 monthly payments of €732.95/month

The tuition fee includes:

• Uniform
• Academic materials
• Graduation ceremony
• Sessions with guest experts
• Management of curricular internships and the Master’s Thesis (TFM)
• Learning Journey (including transportation and accommodation costs)
• Access to over 5,000 references in the Faculty’s library

Admission

The Master’s Degree in Gastronomic Sciences 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.

1. APPLICATION PROCESS

The application period for the 2025-2027 academic year is now open.

Enroll here

2. DOCUMENT SUBMISSION

In addition to completing the online registration, the required documentation must be submitted on the platform to confirm the admission pathway.

Academic Documentation

• Students currently completing the final year of a degree program: Academic transcript showing all grades obtained to date.
• Students with previous university studies completed in Spain:
  • Certified photocopy of the degree or university-issued document confirming degree completion.
• Students with previous university studies completed in the EU, Norway, Iceland, Liechtenstein, or Switzerland:

  • SET (European Diploma Supplement) or an equivalent document.

  • Certification from the home university confirming that the student is eligible to pursue a Master’s degree.

• Students with previous university studies completed outside the EU, Norway, Iceland, Liechtenstein, or Switzerland:
  • Certification from the home university confirming that the student is eligible to pursue a Master’s Degree.
  • This certification must be apostilled, or for countries not adhering to The Hague Convention No. 12 of October 5, 1961, it must be legalized through consular or diplomatic channels.

Eligible Degree Programs

Direct Admission:

Applicants with degrees in the following fields are eligible for direct admission:

• Gastronomy and Culinary Arts
• Gastronomy
• Mediterranean Gastronomy
• Other equivalent degrees in Gastronomy, Nutrition, and Food Sciences

Master’s degree holders in these fields

Admission with Additional Coursework (Bridging Courses Required):

Applicants with the following degrees must complete bridging courses before joining the program.

Scientific Field (3 ECTS in Culinary Techniques + 3 ECTS in Gastronomic Heritage):

• Biochemistry
• Agri-Food Engineering and Rural Environment
• Pharmacy
• Biology
• Biotechnology
• Chemistry
• Environmental Sciences
• Technology of Agrifood Industries
• Human Nutrition and Dietetics
• Food Science and Technology
• Innovation in Food Processing and Product Development

Humanities and Social Sciences Field (3 ECTS in Culinary Techniques, 3 ECTS in Food Chemistry, 3 ECTS in Basic Statistics, 3 ECTS in Nutrition):

• Arts
• Anthropology
• Applied Sociology
• Psychology

Social and Legal Sciences Field (3 ECTS in Culinary Techniques, 3 ECTS in Food Chemistry, 3 ECTS in Nutrition):

• Business Administration and/or Management

Other Cases:

Candidates with degrees outside these categories will undergo an individual evaluation to determine their eligibility and whether they require additional coursework.

International Students: Degrees from the European Higher Education Area (EHEA) and other international education systems outside the EHEA will be accepted, subject to an academic equivalency evaluation.

Students still in the process of completing their degree: Applicants who have yet to complete their Final Degree Project (TFG) and up to 9 ECTS credits may be admitted, provided they meet the other admission requirements.

Language requirements

• The Master’s Degree is fully conducted in English.
• Applicants must provide proof of a B2 level in english or higher according to the Common European Framework of Reference for Languages (CEFR).
  • Native English speakers are exempt from language certification.

Additional documentation

• Updated Curriculum Vitae (CV)
• ​Letter of motivation explaining their interest in the Master’s program

3. EVALUATION AND COMPETENCIES

Group Dynamic

A group dynamic will take place, where the Master's Degree, its methodology and the academic staff will be presented. Then, participants will be divided into 4 groups to carry out an activity designed to evaluate personal competences aligned with the profile sought. The aim is to optimise the admission process and select the most suitable candidates.

Online Personal Interview

Applicants will undergo an interview to assess their suitability based on their motivation and learning objectives.

4. RESERVATION FEE PAYMENT

In case of admission, a €1,000 reservation fee will be required to confirm enrollment. 

For more information: admisiones@bculinary.com

Permanence

RETENTION POLICY IN THE MASTER'S PROGRAM:

The retention policy of the program is based on two aspects:

1. Student attendance in classes and participation in the teaching-learning process: Unjustified absence from class by a student, repeatedly or for extended periods, which interferes with their educational progress and even that of their peers, may be sufficient reason on its own to require repeating the subject (or several subjects within the semester); or even discontinuing the program.
2. Academic performance: Compulsory withdrawal for failing to acquire the competencies of a course after having taken it three times.

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

Sport service

Cost of living info

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

Quality

SGIC - INTERNAL QUALITY ASSURANCE SYSTEM

• The European Higher Education Area (EEES) framework and the new changes introduced in Spanish regulations establish that universities must ensure the fulfillment of the objectives associated with the programs they offer, aiming for continuous improvement.
• For this reason, Basque Culinary Center has designed its own Internal Quality Assurance System in line with the principles and guidelines of the AUDIT program by ANECA (National Agency for Quality Assessment and Accreditation).

VERIFY

• It is a program for evaluating proposals for official study plans designed in accordance with the EHEA (European Higher Education Area).
• A favorable report from ANECA is essential for the degree to acquire official status.

MONITOR

It is a program offered to universities to facilitate the monitoring of official degrees in order to verify their proper implementation and outcomes.

• Self evaluation 2017/2018 [PDF]

DOCENTIA

It is a program that supports universities in designing their own mechanisms for managing the quality of the teaching activities of university faculty and promoting their development and recognition.

• Teaching protocol [PDF]