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Presentation

The competition in the hotel industry is increasingly fierce and to add value to the customer experience, the F&B strategy must be an integral part of the trends, business models, flavours and techniques in all of the hotel’s points of sale. 

In a sector that continues to grow and reinvent itself, it is necessary to have specialised professionals, F&B Managers who know the hotel business and who have the skills to make the most of the gastronomic potential of the hotel.

This master’s degree is the most complete programme for becoming an expert in F&B and taking responsibility for directing and organising the Food and Beverage department, with an innovative, global and inclusive vision, maintaining the highest standards of quality and service and maximising the benefits of the hotel’s gastronomy.

With 60 ECTS, the programme includes the carrying out of a master’s degree final project, for which you will have specialised tutors who will accompany you throughout the design. The master’s degree includes an internship in the best national and international establishments in the hotel sector.

The course will include master classes and nationally and internationally renowned guests will share their experience and help you to find out about the best current business models first-hand.

 

• The next master’s degree course will start in January 2019
• Duration: 60 ECTS
• 6 months of teaching + 3 months of external curricular internship
• Queries and more information: cursos@bculinary.com 
• Master’s degree awarded by Mondragon Unibertsitatea
 

10+1 Reasons

REASONS WHY YOU SHOULD DO THIS MASTER'S DEGREE.

It will provide you with the necessary knowledge of the realities of the current tourism and hotel sector in general, and the gastronomic sector in particular, from a sustainable and global point of view.

You will learn from the best F&B experts and teachers specialised in Horeca catering management.

You will learn in a practical and applied way, through case studies, challenges, tasting workshops, show cooking and sensory perception and educational visits.

You will have the support of expert tutors who will guide you during your project to ensure its viability, with personalised tutoring.

You will be part of a master’s degree course which is supported by the main hotel chains and the Basque Culinary Center, world leaders in catering and gastronomy.

 

Practical cases will be presented by current leading professionals with whom you will share experiences in an open, dynamic and intimate format.

You will develop the skills to be able to innovate and create new business opportunities.

You will be able to complete the learning experience by doing an external internship in F&B departments. 

You will discover the new trends in business models for hotel catering and we will provide you with the keys to creating profitable and sustainable models.

You will be able to participate in the programme of extra activities organised by the faculty and that includes conferences, exhibitions and a number of specialised congresses.

You will make a qualitative leap in your professional career, becoming a highly qualified, expert F&B manager able to differentiate yourself in the current market.

Aimed at/Programme

DIRIGIDO A

 •   Graduados en Gastronomía, u otras disciplinas como turismo, hotelería, administración de empresa, etc.  con una clara vocación de gestión en el sector,

 •   Titulados en Cocina o  Servicios de Restauración o formación profesional en hostelería.

Es recomendable que el estudiante tenga experiencia profesional en el sector hotelero, como jefe de cocina, maître/jefe de sala, director de hotel.

* Algunas de las sesiones serán en inglés, por lo que se valorará un nivel mínimo de inglés, nivel B2 (nivel intermedio alto).

PROGRAMA

DESARROLLA TU CARRERA PROFESIONAL EN EL ÁREA DE F&B Y FOODSERVICE DEL SECTOR HOTELERO

En este Máster adquirirás las competencias para:

 •   Conocer la realidad actual del sector turístico en general y hotelero en particular desde una visión sostenible y global.

 •   Conocer la relevancia del desarrollo de estrategias adecuadas para la empresa hotelera en general y el departamento de f&b en particular, aprendiendo herramientas adecuadas que ayuden a potenciar la  ventaja competitiva y la propuesta de valor desde una perspectiva y visión integral de todas las áreas del negocio.

 •   Comprender la evolución de los modelos de negocio en restauración, las caracterísiticas y herramientas para diseñar una oferta gastronómica y de servicio de cada outlet coherente con el establecimiento y sus estrategias y  acorde con las expectativas del cliente, desde el conociendo de las tendencias actuales.

 •   Conocer y comprender todos los aspectos esenciales de la gestión económico financiera de un departamento de f&b para la toma de decisiones fundamentadas, aplicando técnicas avanzadas, desarrollando tanto la capacidad para desarrollar estrategias óptimas como la habilidad para crear diferentes escenarios que permitan analizar proyectos y su viabilidad, distinguir desviaciones y plantear soluciones acordes a la empresa hotelera.

 •   Aprender a desarrollar y potenciar los recursos, las capacidades y habilidades propias y del equipo, sensibilizándose a la importancia de  la gestión del talento y su retención.

Para más información sobre el Plan de Estudios actual descárgate el Programa:

SALIDAS PROFESIONALES

Este máster capacita a los participantes para desempeñar cargos y funciones en los siguientes ámbitos de trabajo en empresas vinculadas al sector de la hoteleria:

 • Formar parte del equipo de liderazgo corporativo de cadenas hoteleras, principalmente en el Departamento de F&B, Operaciones y Estándares, a distintos niveles.

 • Liderar la oferta gastronómica en otros tipos de alojamientos turísticos.

 • Incorporarte al sector de la Restauración Organizada en la Dirección de Restauración, Calidad e Innovación.

 • Conviertete en Consultor y Asesor  gastronómico en el sector HORECA.

ÁREAS DE CONOCIMIENTO

  1. Entorno Hospitality
  2. Gestión Estratégica
  3. Gastronomía, operaciones y outlets
  4. Gestión económico-financiera
  5. Gestión de personas

Calendar

DURATION: 60 ECTS. 

COURSE PERIOD: January-June

TIMETABLE: Monday to Thursday from 3 pm to 8 pm*

EXTERNAL CURRICULAR INTERNSHIP: July-September

ENROLMENT: Registration open until all places are filled. 

No OF PLACES: 20

The external curricular internship will take place once the classroom-based training part in the Basque Culinary Center has been completed. It will have a duration of 480 hours.

*Although the usual schedule of classes is Monday, Tuesday and Thursday from 3 pm to 8 pm, exceptionally some of the educational visits, tasting classes or sessions could be in the morning or on another day of the week.

 

Methodology

The teaching-learning process is based on the following methodological concepts:

 •   Conceptual lecture sessions: In these sessions the conceptual foundations of each subject in the module will be explained by experts.

 •   Master Classes: Sessions where leading F&B professionals, chefs, experts in talent management, economics-finance or operations, will present first-hand models and successful experiences.

 •   Practical case studies and video case studies: Examples of motivating successes and failures, presented by leaders in the sector, from which students will establish key principles that will assist them in each phase of learning.

 •   Challenges: Real cases, proposed by the managers of the company/group in which the students will work and before whom the students will have to defend their proposal.

 •   Tasting classes: Tastings, sampling, workshops and other activities related to gastronomy in the BCC facilities that allow the contents of the programme to be experienced.

 •   Learning Journey: Gastronomic activities and visits to places of interest that illustrate the content of the subjects. Examples will be visited in Bilbao, La Rioja and Donostia-San Sebastián.

Coexistence between the participants and the expert professionals and coordinators of the Basque Culinary Center.

MASTER'S DEGREE FINAL PROYECT

 

The master’s degree final project consists of the carrying out of an original project which incorporates, applies and develops the knowledge, skills and attitudes acquired during the teaching period of the course. The project is therefore comprehensive in nature since it involves incorporating the full range of general and specific skills associated with the degree.

The project will be carried out individually or in pairs and the students, supervised by the assigned expert, the master’s degree course management and different teachers, will develop, produce and present a hotel F&B project addressing all the key aspects of management. 

INTERNSHIP

The master’s degree course has a professional orientation that involves the carrying out of an internship in a company with a duration of 480 hours and 19 ECTS credits.

BCC has agreements with the main hotel chains. Our alumni and graduates have highly valued profiles due to their innovative vision of gastronomy.

 

Teachers and guests

You will be taught by the best national and international experts in the sector; successful professionals who will share their experiences with you.

The organisational structure of the master’s degree involves an accessible team committed to the learning and professionalisation of students. It is a structure designed for the sharing of their experiences, knowledge and skills, etc. 

  • Expert Technical Committee
  • Master’s degree course management
  • BCC teachers
  • Expert speakers from the sector
  • Master Classes and high calibre guests
  • Project tutors

The teaching team is structured as follows:

Master's degree Coordinator

  • Adela Balderas: PhD, International Mention in Business Administration, Executive MBA and Master’s degree in Marketing from the University of the Basque Country. Adela is currently a Research Fellow at the University of Oxford. With training in Coaching from the University of New York and Stanford University, she is a researcher in the areas of tourism and management, a trainer for national and international companies, a mentor for entrepreneurs in Silicon Valley and a guest lecturer at several universities in countries such as Germany, France, China, the United Kingdom and Switzerland. She is also coordinator of the Master’s Degree in Innovation and Restaurant Management.

Expert teachers by area of knowledge

Teachers from the Basque Culinary Center in the areas of gastronomy, management and science.

Collaborating teachers who are experts in hotel business, operations, strategic management, marketing and communication; consultants who are specialists in finance, talent management, gastronomic criticism, gastronomic tourism and sustainability; winemakers and sommeliers, etc.

Final Project Mentors

Each project will be assigned a tutor, an active professional who will support you in the process, advising you and providing a practical, global and comprehensive vision.

Master Classes and high calibre guests

Students will have the opportunity to share experiences with leading figures in the sector: hotel managers, F&B corporate and operations managers, human resources managers, chefs with experience in hotel catering, customer experience managers and other active professionals.

You will learn with the best!

Fees / Grants

Registration is opened!

The total fees for this master’s degree course are 9,100 € 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).

 •   €3,580 as a reservation fee payable at the time of confirmation of admission.

 •   The remainder of the fees is payable in 3 instalments of €1,790 in January, March, and May.

*This amount is subject to some variation ahead of the next edition

FINANCIAL OPTIONS

The centre has special financing agreements with various financial organisations (with the possibility of repayments over a maximum of 6 years).

 

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

The Basque Culinary Center has an admission system whose objective is to ensure that our students possess the academic level and personal skills necessary to successfully complete an innovative and demanding curriculum.

An Admissions Committee will be responsible for selecting the admitted candidates.

1 Registration

Interested students must register online and pay the registration fee.

 In addition, the following documentation should be sent to cursos@bculinary.com:

 •   Curriculum Vitae
 •   1 passport size photo
 •   Photocopy of ID or passport
 •   Letter of motivation for carrying out the training programme
 •   Academic certificate of studies completed (academic record, diploma or proof of training)

2 Pass the phases of the selection process

Phase 1: Accreditation of training and experience​ 
The Admissions Committee will assess:
 •   Training in the area of gastronomy, or other disciplines such as tourism, hotel business, business administration, etc.
 •   Professional experience in the hotel sector, as head chef, maître d’ or hotel manager.
 •   Basic knowledge of office automation tools and B2 English level.
 
Phase 2: Personal interview 
The admissions committee, in order to assess specific areas of knowledge, will carry out a personal interview with the candidate who has passed phase 1 with a “suitable” profile, in order to confirm the information provided.
 
Phase 3:  Assessment of motivation and personal aptitude  

The admissions committee will assess the motivation as well as the personal aptitude to successfully complete this training process. For this purpose, the letter of motivation presented will be taken into account.
Once the 3 phases of the selection process have been carried out, the places will be confirmed according to the suitability of the applications. All other things being equal, the order of presentation of the application will be taken into account.

3 Abono de la reserva de plaza

En el plazo de un aproximadamente un mes se informará al  candidato/a sobre su idoneidad para la realización del Máster, informándole si es admitido o reserva.
A los admitidos/as se les solicitará el abono del importe de la reserva de plaza para formalizar la matrícula.
Es importante destacar que:
 •   El plazo para la presentación de candidaturas estará abierto hasta fin de plazas. El número máximo de alumnos admitidos será de 18.
 •   En el caso de estudiantes extranjeros, el certificado de matrícula y todas las facilidades necesarias para la tramitación del visado, se facilitarán una vez se haya abonado la reserva de plaza.

Consultas y más información en: cursos@bculinary.com  

Accommodation

Culinary House
DESCRIPTION OF THE RESIDENCE

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

Preferential fees will apply to BCC students

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
Camino de S. Bartolomé, 24
Tel 943 464795
Regime pensión completa
Approximate price 625€/mes
ESCLAVAS DEL SAGRADO CORAZÓN
Avda. Gral. Zumalakarregi, 11
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
Paseo de la Fe, 34
Tel 943 456072
Regime pensión completa
Approximate price 350-490€/mes
RESIDENCIA VILLA ALAIDI E.A.M.
Paseo de Heriz, 95
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
Ilumbe, 8
Tel 943 456600
Regime pensión completa
Approximate price 540€-605€/mes
COLEGIO MAYOR JAIZKIBEL
C/ Aldapeta, 49
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
Paseo de Ayete, 25
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
Pº Ayete, 25
Tel 943 21000
Regime pensión completa
Approximate price 1.055€/mes
RESIDENCIA LA SALLE
Pº Maddalen Jauregiberri,2
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
Pº Ondarreta, 24
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
Pº Berio, 9
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 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 Foreign Residents Office in Donostia-San Sebastian. The students’ office of the BCC will provide the necessary information to students in this matter.


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.

Deportes
Deportes
Deportes

Cost of living info

Information on the COST OF LIVING in San Sebastian is given below:

Entertainment
Transport
The best way to move around the city is with the network of urban buses. The company which provides this service is Compañia del Tranvia de Donostia-San Sebastian.

Their web page www.dbus.es contains all information on routes, timetables and tariffs. The web page also enables the calculation of the bus route between two points and its estimated duration.

Students can benefit from monthly season tickets which reduce the cost of travelling by bus.

Shopping Basket
Accommodation
Donostia-San Sebastian offers accommodation in student residences. It is advisable that those interested in this type of accommodation make their reservation as soon as possible.

A document containing information on some of the residences in the city can be found below.

Download: Accommodation in San Sebastian


Donostia - San Sebastián

Donostia-San Sebastian is the administrative capital of Gipuzkoa, one of the territories that integrates the Basque Country. There are two official languages: Spanish and Basque.

On the banks of the Bay of Biscay,, Donostia-San Sebastián is a small town within a natural framework of incomparable beauty. A holiday destination for monarchs and nobles during the Belle Epoque, Donostia-San Sebastian arose as a lordly city where tradition and modernity exist side by side.

donostia
donostia
donostia
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.

donostia
donostia
donostia
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.

donostia
donostia
donostia
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

donostia Images courtesy of San Sebastian Tourism


BCC 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.


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