Presentation

NEXT EDITION: SEPTEMBER 2026

REGISTER HERE

Boost your career in the wine industry by combining sommelier training, commercial strategy, and sensory analysis.

The Master in Sommelier Studies and Wine Marketing prepares you to become a strategic professional in the wine sector, combining technical training in tasting, pairing, and service with key competencies in marketing, branding, communication, and commercial management.

Through a learning by doing methodology, you will participate in technical tastings led by expert sommeliers, sensory workshops, seminars with industry professionals, and Learning Journeys to renowned wineries and vineyards.

The program covers everything from advanced sommelier techniques to the implementation of commercial and positioning strategies for wine across different markets. You will also apply your learning through hands-on professional internships and a final project presented before a panel of industry experts.

This Master’s is designed for those who want to specialize in a growing sector, take on strategic roles in sommelier services and commercial wine management, and become key players in the evolving wine industry.

PRACTICAL INFORMATION

• Start date: September 2026
• Registration deadline: September 30th, 2025
• Language: Spanish
• Duration: 60 ECTS 
• 18 available slots
• Campus-Based learning
• Location: Basque Culinary Center 
• Academic period:
  • Campus-Based period: from January to June 2026
    • In-person classes: Monday to Thursday, from 15:00 to 20:00h (CEST)
  • Internship period: from July to October 2026 (3 months)
• Type of degree: University-specific Degree from Mondragón University, delivered by Basque Culinary Center
• Degree: Professional Master in Sommelier Studies and Wine Marketing
• For enquiries and more information click here

MASTER'S OBJECTIVES

• Understand the wine value chain in depth, from vineyard cultivation and winemaking processes to aging, commercialization, and distribution across various channels.
• Identify and characterize the main types of wines and other beverages,  including white, red, sparkling, natural, spirits, and beers, recognizing their regions of origin and distinctive attributes at an international level.
• Develop advanced sensory skills for professional tasting, applying organoleptic analysis techniques to wine and other beverages to carry out accurate and well-founded evaluations.
• Manage wine-related processes and services in diverse professional contexts, from wine list design and cellar management to table service, sales techniques, and food & wine pairing in gastronomic or commercial environments.
• Design and implement effective marketing and sales strategies, selecting appropriate markets and channels and developing promotional actions for both national and international markets.

MASTER´S PROGRAMME

Having a university degree is not a requirement to enrol in this master’s programme; however, holding one may influence the admission process and the type of qualification you receive upon completion.

After successfully completing the master’s, you will be awarded the Master’s Degree in Sommelier Studies and Innovation in the Liquid World by Basque Culinary Center.

If you hold a university degree (Bachelor’s, Licentiate, Engineering or Diploma, or an equivalent qualification), you will also be eligible to obtain the Master’s Degree in Continuing Education, issued by Mondragon University.

If you do not have a university degree but wish to obtain the Continuing Education qualification, you may indicate this during the admission process to take part in the competency recognition process, which assesses your professional experience and background.
If you successfully complete this process, you will be eligible for the Master’s Degree in Continuing Education once the programme is finished.
If not, you will still be able to complete the master’s, but the qualification awarded will be a University Extension Diploma.

PROFESSIONAL OPPORTUNITIES

Upon completing the Master’s program, you will be prepared to take on key roles across the wine industry value chain, with a focus on wine management, commercialization, and professional sommelier services. Career paths may include:

Sommelier Services and Cellar Management

• Sommelier in restaurants and gastronomic spaces, leading cellar operations and delivering specialized service.
• Cellar manager, designing pairing proposals and enhancing the guest experience in hospitality settings.

Wine Management and Commercialization

• Sales technician in the wine sector, developing sales and distribution strategies for national and international markets.
• Marketing manager in wineries or wine companies, designing product positioning and communication campaigns.
• Wine business manager, coordinating operations, commercial development, and relationships with distributors or Horeca channels.

Specialized Consulting

• Wine consultant, advising wineries, wine shops, or gastronomic projects on product selection, service, and commercialization.
• Technical advisor in wine products, contributing to product portfolio development and commercial strategy design.

LISTEN TO/READ ABOUT OUR ALUMNI

Leticia Sanz Alonso – Bodega Javier Sanz Viticultor

My journey began in various departments of the winery, which allowed me to understand the versatility and challenges of running a family business. What I value most about the Master’s program is the strong networking with professionals in the sector, the hands-on learning during trips to leading wine regions, and the chance to experience Donosti’s rich wine culture. This Master’s has boosted my professional growth and has been a truly transformative experience—one I would definitely choose again.

10+1 Reasons

WHY CHOOSE THIS MASTER’S PROGRAM

Program

TARGET AUDIENCE

This Master’s programme is designed for professionals in the gastronomy and beverage sectors who seek to lead the transformation of the liquid world through excellence, specialised knowledge and innovation.

It is primarily aimed at the following profiles:

Sommeliers and wine and beverage professionals

• Professionals who wish to evolve or expand their area of specialisation.
• Active sommeliers or those in the process of professionalisation who want to update their knowledge, deepen their understanding of emerging trends and lead innovative beverage proposals in restaurants, wineries or specialist retail.

Professionals responsible for gastronomic experiences with a beverage focus or related roles

• Maîtres d’hôtel, head waiters, chefs and Food & Beverage managers who wish to strategically integrate wine and other beverages as a high-value element of the gastronomic experience.

Beverage sector professionals seeking differentiation and innovation

• Mixologists, baristas, brand ambassadors, consultants and other liquid-world specialists who wish to acquire advanced tools to design, communicate and commercialise innovative proposals within the horeca channel.

Entrepreneurs and developers of new gastronomic and beverage concepts

• Individuals with their own projects or in development phases who aim to create or consolidate businesses linked to sommellerie, cocktail culture or specialised distribution, with a contemporary, sustainable and experience-driven approach.

Graduates in Gastronomy, Hospitality or related disciplines

• Graduates who wish to develop their professional career within the liquid world.

In addition to the main profiles, the Master’s programme is also particularly enriching for professionals connected to the restaurant and beverage sectors who, while not performing roles directly related to sommellerie, can significantly benefit from specialised training in liquid innovation.

Not sure if your profile fits the Master’s programme?
If you are unsure whether your background aligns with the programme, please contact us. We will be happy to review your profile and provide personalised guidance.

STUDY PLAN

Across 60 ECTS credits, students acquire comprehensive, in-depth and up-to-date knowledge of the liquid world. They develop specific skills in sensory analysis, beverage management, beverage creation, communication and leadership, and are trained in the technical execution of sommellerie in demanding professional contexts.

Learning is complemented by real-world practice, specialised workshops and professional visits to production areas and facilities, integrating innovation, sustainability and a 360º perspective as transversal pillars of the programme.

MODULE 1: SENSORY ANALYSIS AND ADVANCED TASTING

This module explores consumer sensory perception to understand drinking preferences and delves into the foundations and methodologies of sensory analysis for interpreting, describing and evaluating beverages. It also covers different types of tastings, enhancing perceptual skills through the senses. Finally, students develop specialised vocabulary and are encouraged to create their own expressive language to convey the full sensory experience.

1. Sensory analysis methodology and consumer studies

2. Scientific foundations of sensory behaviour

3. Tasting systems and techniques

• Tasting methodology
• Advanced tasting

4. Sensory calibration and development of tasting skills

• Practical calibration exercises
• Development of a personal tasting system

5. Construction of a sensory vocabulary

MODULE 2: THE CONTEMPORARY LIQUID WORLD

This module is fully dedicated to the contemporary liquid universe. From a renewed perspective on beverages, it examines raw materials and production techniques, breaking down their composition and key characteristics. Topics include history, production processes, typologies and styles, explored through both theoretical and practical approaches, including tastings and professional visits.

The module offers an integral, holistic and expanded vision of the liquid world as it relates to gastronomy today.

1. Raw materials: fruits I – grapes

• Vine cultivation (viticulture)
• Wine (fermented)
• Wine-based spirits (cognac, armagnac, brandy, etc.)
• Grape-based spirits (grappa, orujo, etc.)

2. Raw materials: fruits II – apples and others

• Apple (cider and calvados)
• Pear (perry and eau-de-vie)
• Plum (artisan beverages and slivovitz)
• Cherry (kriek and kirsch)
• Stone fruits and dried fruits (apricot, fig, quince, etc.)
• Tropical fruits (pineapple, guava, mango, passion fruit, etc.)
• Other fruits (blackcurrant, raspberry, blueberry, etc.)

3. Raw materials: cereals

• Cultivation and processing of cereals (barley, wheat, rye, rice, etc.)
• Cereal-based fermented beverages (beer and sake)
• Cereal-based spirits (vodka, gin, whisky, etc.)
• Cereal macerations and NoLo beverages

4. Raw materials: plants

• Cultivation and processing of useful plants (agave, sugar cane, yucca, etc.)
• Plant-based fermented beverages (pulque and cauim)
• Plant-based distilled beverages (rum, cachaça, tequila, etc.)
• Plant-based NoLo beverages (coffee, tea, infusions and kombucha)

5. Other liquid categories

• Gourmet natural juices

MODULE 3: THE ROLE OF THE SOMMELIER – CREATION AND EVOLUTION

This module provides a comprehensive and up-to-date view of the sommelier’s role. From its historical origins to its function in contemporary gastronomy, it analyses the gastronomic value of the sommelier, their interaction within the restaurant ecosystem, their contribution to service and their potential as experience creators.

Key themes include personal branding, professional excellence, team leadership and international references, fostering the development of a strong, distinctive professional identity aligned with current market demands.

• Origin and transformation of the sommelier’s role
• Identity, competencies and gastronomic value
• The restaurant as a gastronomic ecosystem
• Contextualisation, definition and classification of restaurants
• Understanding the restaurant as a living organism: kitchen, dining room, cellar and guest
• Teams: roles, functions, appearance and dynamics
• Service organisation: flows, hierarchies and collaborative protocols
• Advanced mise en place for beverages and pairings
• Service and its phases
• Global sommellerie: new beverages, formats and consumption contexts
• Trends in liquid sustainability: km0, biodynamic, NoLo, etc.
• Self-awareness workshop
• Personal branding, gastronomic positioning and professional visibility (networks, competitions, community and media)
• Leadership and team management workshop
• Liquid pathways: lifelong learning, experiences, travel and networking

MODULE 4: 360° MANAGEMENT OF THE BEVERAGE OFFER AND CELLAR

This module is designed to develop a strategic and operational vision of the beverage department. It covers key areas such as customer psychology, consumption behaviour, trends, profitability, logistics, suppliers and legislation, alongside marketing, communication and sales techniques.

Students are trained to select, structure and present beverage lists with commercial, aesthetic and gastronomic criteria, as well as to manage a cellar, including concepts such as rotation and conservation. The module also incorporates digital tools, financial analysis and training in liquid consultancy, preparing professionals for leadership and management roles in complex gastronomic environments.

• Customer insight: market, psychology and consumption
• Cellar finance, operations and legislation
• Financial performance and profitability of the beverage department
• Inventory management, storage and rotation of wines and beverages
• Suppliers, purchasing and strategic negotiation
• Legislation and regulations applied to the liquid world
• Selecting, displaying and selling beverages
• Designing an attractive and balanced beverage list: selection criteria, structure and design
• Digital marketing applied to the beverage sector
• Sales techniques and communication in service
• Communication, dissemination and training in the liquid world
• Multilingual communication for the sommelier
• Strategic consultancy and communication

MODULE 5: ADVANCED TECHNICAL SOMMELLERIE

This module integrates the essential technical skills required for the practical execution of innovative, high-level sommellerie. It covers mixology techniques, beverage formulation and refinement, liquid concept design, gastronomic pairings and advanced service.

The module addresses hygiene, safety, creativity, service for different customer profiles and the aesthetic coherence of beverage presentation. Through practical workshops—such as beverage creation, pairing methodologies and service excellence—students are prepared to operate in all types of contexts, including demanding, creative and avant-garde environments.

• Cocktail-making and beverage formulation and development techniques
• History and evolution of cocktail culture and sommellerie
• Technical foundations of classical and contemporary mixology
• Current techniques in modern and creative cocktail-making
• Balance, refinement and beverage preparation
• Design and creation of liquid proposals
• Methodology for creating beverages and experiences
• Design for different customer profiles, menus and consumption moments
• Key variables: ingredients, health, physicochemistry, costs and taste
• Food hygiene and safety regulations applied to beverages
• Practical production: mocktails, fermented drinks, macerations and infusions
• Pairing: theory and practice
• Fundamentals of pairing
• Classification and typologies
• Gastronomic trends in the use of beverages and pairings
• Practical methodology
• Serving and presentation: from classic to innovative
• Sommelier tools: typology, maintenance and specialised use
• Advanced service techniques
• Operational protocols according to beverage type, service style or customer
• Trends and excellence in the service of wines, sparkling wines, cocktails and beverages
• Aesthetics and technique in beverage presentation in the dining room

MODULE 6: MASTER’S FINAL PROJECT

The Master’s Final Project aims to apply, in an integrated manner, the knowledge acquired throughout the programme through the development of an individual project focused on the liquid domain.

Throughout the process, students will be supported by a tutor who will guide them in planning and executing the project.

MODULE 7: CURRICULAR INTERNSHIPS

Internships may be carried out in both national and international companies. Students will receive guidance from the programme coordinator to evaluate options and align expectations.

Please note that internships require a full-time commitment of three months. Candidates with a senior professional profile may validate the internship through prior professional experience.

WSET LEVEL 3 

The WSET Level 3 module is delivered over two weeks in April, on campus at Basque Culinary Center. However, theoretical content and study hours will have already been covered throughout the other modules of the Master’s programme. As a result, a significant portion of the 70 hours required to prepare for the certification will already be completed.

WSET Level 3 Award in Wines is an advanced qualification designed for those seeking to deepen their understanding of wine. It is aimed at industry professionals and experienced enthusiasts, offering an in-depth analysis of the factors influencing the style, quality and price of the world’s major still, sparkling and fortified wines.

To maximise the learning experience and prepare confidently for the examination, students will receive exclusive materials upon enrolment, including a study textbook and a workbook for recording tasting notes from the 76 wines explored during the course. Between 70 and 100 hours of additional self-study are recommended.

Students will also have access to the learning platform, which provides complementary resources and continuous tutor support. Two optional Zoom sessions are included to refine tasting skills and support exam preparation.

Upon successful completion, participants will be able to accurately describe the characteristics of the world’s key wines, evaluate them professionally and apply their knowledge to make well-founded recommendations and selections in any professional context.

Calendar

• Academic period: January to June 2026
  • In-person classes: Monday to Thursday, from 15:00 to 20:00h (CEST)
  • Internship period: July to October 2026 (3 months)

Methodology

The Master in Sommelier Studies and Wine Marketing is delivered through the learning by doing methodology, based on practice, experimentation, and collaborative learning. This approach allows you to acquire fundamental skills and progress towards specialized applications. The program is structured in progressive phases that integrate theoretical classes with practical activities and real projects.

Key Elements:

• Masterclasses and presentations on vine history and morphology, wine geography, sensory analysis, and wine marketing fundamentals, delivered by industry experts.
• Case study analysis and strategic debates focused on commercial plans, winery positioning, and distribution strategies, applying concepts to real-life scenarios in the wine sector.
• Practical challenges and problem-solving dynamics aimed at developing skills in commercial management, food & wine pairing, and decision-making in enological contexts.
• Gastronomic activities such as technical tastings, thematic samplings, pairing workshops, and sensory analysis exercises focused on building a professional perception of wine and beverages.
• Masterclasses with industry leaders, exploring current trends and innovative strategies in sommelier services, wine tourism, natural wines, international marketing, and gastronomic harmonies.
• Simulations and real-world practice through direct experiences in wineries, distributors, and specialized gastronomic spaces.

Master’s Final Project:

• Individual or group project based on a real challenge in the wine sector.
• Guidance from specialized tutors throughout the process.
• Final presentation before a panel of industry experts.

Curricular Internships

You will apply your knowledge and gain relevant professional experience. We provide personalized internship management, tailored to your profile and available opportunities. You’ll also have an informative session and individual guidance with the coordinator to evaluate options and set realistic expectations. Internships require a full-time commitment of three months, with the possibility of extension. If you have a senior profile, you may validate prior experience.

Learning Journeys

These are immersive trips to traditional wine regions. The goal is to gain direct experience in renowned wineries, learn from innovative practices, and deeply understand the dynamics of the wine sector. Our alumni explain it best:

BURGUNDY
Ignacio Mesples Aguirre – Commercial Manager, Bodega San Cobate

The trip to Burgundy was a transformative learning experience. From visiting iconic wineries like Domaine de Chevalier and Château Sociando-Mallet to meeting producers firsthand, every moment helped me deepen my understanding of global wine production systems.

With ongoing support from faculty, I connected theory to practice and gained broader insight into Bordeaux wine culture. Tastings at origin changed my sensory perspective entirely.

JEREZ
Lucía Marcilla Moreno – Sommelier at Arzak

Visits to legendary wineries like González Byass and Barbadillo were incredible—not only for the tastings but also for the stories and passion shared by the winemakers.

In Sanlúcar, I understood how the environment impacts the wine. Sea breeze, albariza soil, and the final tasting at Taberna der Guerrita created a magical blend of tradition and wine.

NAVARRA
Erik Zulkovsky – Founder & CEO, Sport Connection

Being there, hands-on in the vineyard, gave me a deep connection to the process and how every detail shapes the final result in the glass.

At Bodegas Unsi, a conversation with winemaker Gonzalo Celayeta showed how innovation and tradition can coexist harmoniously. Every glass held a story we learned to interpret.

LA RIOJA
Melissa Santos Elizondo – Director, Vinos de Milo

In Haro, visiting López Heredia helped me realize how tradition defines a wine’s personality.

Later, Baigorri introduced me to innovation and design in winemaking. This complete journey reshaped my professional vision.

Teachers and guests

TEACHING STAFF

The Master in Sommelier Studies and Wine Marketing has a teaching staff composed of professionals in sommelier services, oenology, wine business management, and commercialization.

This team combines academic experience with a practical approach, integrating experts and lecturers from the Faculty of Gastronomic Sciences (Basque Culinary Center) and specialised professionals from leading companies and institutions in the wine sector.

MAIN ACADEMIC TEAM

Onneca Guelbenzu, With a solid international background, Onneca holds the WSET Level 4 Diploma in Wines, WSET Level 3 in Sake, and is certified as a Sake Sommelier by the SSI (Kikisake-shi). She also holds the “Basque Sumiller” title and a Master’s in Oenology, Viticulture, and Wine Marketing. Currently pursuing the prestigious Master of Wine program, she has worked as head sommelier at a two-Michelin-starred restaurant and as a wine educator and writer.

Izaskun Zurbitu, Food technologist with a Master’s in Marketing from Johns Hopkins University (USA). With experience in consulting (McKinsey) and international wine promotion at ICEX, she brings a comprehensive view of the agri-food sector. Her role in the Master’s program focuses on teaching strategic tools for wine marketing and commercialization.

CORE FACULTY & COLLABORATORS

The Master’s program also integrates the participation of organisations and recognised experts from the industry and academia, who bring a current perspective on innovations in sensory analysis and consumer sciences. The faculty varies with each edition to ensure the best combination of specialised knowledge and innovative outlook.

• Koro Santos – Sommelier and lecturer specialized in wine service and food pairing.
• Patxi Troitiño – Specialist in mixology and beverage service.
• David Mora – Consultant in wine tourism and enogastronomic experience design.
• Pilar García Granero – Oenologist, expert in viticulture and winemaking processes.
• François Chartier – Creator of the theory of molecular harmonies; has collaborated with chefs like Ferran Adrià.
• Miguel Ángel Millán – Head sommelier at DiverXO*** and named World’s Best Sommelier 2023 by The World’s 50 Best Restaurants.
• Paz Levinson – Wine Director at Groupe Pic (Michelin-starred restaurants in Europe and Asia), international judge, and author.
• Luis Baselga – Sommelier and maître d’ at Smoked Room (Dani García Group), named Best Sommelier 2024 by the Madrid Gastronomy Academy.
• Fernando Moret – Restaurant director at Ambivium and one of Spain’s Top 5 Young Sommeliers.
• Dr. Adela Balderas – Expert in leadership, personal branding, and executive coaching in the wine sector.
• Julián Palacios – Agronomist and leading figure in sustainable viticulture and traditional pruning.
• Pepe Rodríguez de la Vera – Artisan winemaker and Master of Wine candidate.
• Jaume Gramona – Renowned sparkling wine producer, international benchmark in sustainability and technical excellence.
• Ainhoa Oyanguren – Q Grader and specialty coffee expert, co-owner of Trike Koffee Roasters.

Fees / Grants

Total Master’s Fee: 11,970 €

Payment Options:

• 150 € registration fee (fully refundable if not admitted).
• 2,955 € (25% of the total) upon confirmation of admission as a place reservation.
• The remaining amount: 3 installments of 2.955 € to be paid in september november and january.

The tuition fee includes:

• Academic materials
• Learning Journey (transport and accommodation costs included)
• Seminars and masterclasses with guest experts
• Management of curricular internships
• Issuance and delivery of the diploma/certificate
• Access to over 5,000 references in the Faculty Library
• Graduation ceremony
• Enrollment in Basque Culinary Center’s alumni network: Bculinary Alumni

Admission

The Master in Sommelier Studies and Wine Marketing follows an admission process designed to ensure that candidates have the academic background and competencies necessary to successfully complete a demanding curriculum.

This Master's program is open to professionals with a university degree, as well as to those who, without holding a formal degree, can demonstrate relevant experience in the sector.

Basque Culinary Center’s admission system has two main objectives:

• To ensure that candidates possess the academic level and personal competencies necessary to undertake an innovative and practical study plan.
• To verify that the program aligns with the training needs and interests of the candidates.

1. Registration

Complete the online registration and pay the registration fee of €150 (fully refundable if not admitted).

Fill out the motivation questionnaire to help us better understand your profile and interests.

Required Documentation

• Updated Curriculum Vitae.
• 1 passport-size photo.
• Copy of your ID or passport.
• Motivation letter with a brief description of your idea or gastronomic project.
• Academic certificate of completed studies (transcript, diploma, or certificate).

2. Evaluation of Profile and Competencies

Take part in an online personal interview with the Master's Coordinator. This is an opportunity to get to know you, resolve doubts, and answer questions about the program.

The evaluation will consider both your submitted documentation and the results of your interview.

You will receive the final decision and next steps via email.

3. Admission and Seat Reservation

If admitted, you will be required to pay 25% of the tuition fee within the specified timeframe to reserve your place.

4. Notice for International Students

To study in Spain for more than 90 days, students from countries outside the Schengen Area must apply for a Long-Term Student Visa.

The Faculty will provide each student with the necessary documentation once the seat reservation has been confirmed. Additionally, students must comply with all requirements from their respective Spanish Embassy.

Basque Culinary Center will provide:

• Official enrollment certificate, signed and stamped
• Stamped study program
• Stamped academic calendar

For inquiries and further information: cursos@bculinary.com

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

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 (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 student card at the Foreign Residents Office in Donostia-San Sebastian.  The students’ office of the BCC will provide the necessary information to students on this matter.

Sport service

Cost of living info

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

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.

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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.

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