Presentation

NEXT EDITION: SEPTEMBER 2024

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Gain the skills for teaching in the Culinary Field.

Education is fundamental for transmitting knowledge. It's important to view it as a constant process rather than a static concept. What's the formula? Treating it as ever-evolving, receiving stimuli from various areas, people, and moments. Those who achieve this become what we know as educators.

This program is designed for culinary professionals who wish to share their knowledge and experiences with the future generations of chefs and other industry players. Throughout this journey, students will acquire the pedagogical and didactic skills necessary to teach effectively in culinary settings, whether it's in educational institutions, culinary schools, or professional training programs.

PRACTICAL INFORMATION

• Start Date: september 2024
• Number of Credits: 60 ECTS
• 100% Online Format
• Duration: 9 months in total
• 30 Spots Available
• Offered by the Faculty of Humanities and Education Sciences in collaboration with Basque Culinary Center
• The curriculum includes an optional course that consists of an in-person stay at the Faculty of Gastronomic Sciences of Basque Culinary Center, Donostia-San Sebastián, in May/June 2023.
• Advances to Doctoral-Level Studies
• For inquiries and more information, contact cursos@bculinary.com 

MASTER'S OBJECTIVES:

1. Develop critical, creative, innovative, and interdisciplinary thinking in the field of gastronomic education.
2. Understand the context and the teaching-learning processes in gastronomy.
3. Enhance competencies in teaching and facilitating learning in gastronomy.
4. Design and implement innovative educational projects.

CAREER OPORTUNITIES

We understand that professional opportunities may vary depending on the geographic location and individual preferences of students. However, with this program, participants can take on roles and positions in the following areas:

• Teaching and/or research in fields such as Food Studies, Hospitality, Gastronomy, Culinary Arts, Gastronomic Sciences, Nutrition, Agricultural Engineering, etc.
• Technical departments within food production companies.
• Research or technology centers in the food industry.
• Educational consultancy.

BRIEFING SESSION

On March 30, we conducted an online information session with the Coordinators of this Master's program, Anaïs Iglesias and Arantza Mongelos. During this session, we explored the subjects and the learning methodology, career prospects from this program, and discussed the teaching dates, the admission process, and the enrollment deadlines for this university degree.

You can now watch the recording of the session and learn more about the master's program in detail. Just put the option of english subtitules and enjoy.

10+1 Reasons

YOU will:

1. Comprehend the gastronomy sector and its educational context, along with emerging trends in education and gastronomy.
2. Design formal and informal learning spaces and contexts, including those mediated by technology, with a strong focus on equity, emotional education, and values.
3. Learn from esteemed professionals in the educational sector and specialized educators in gastronomy.
4. Receive the tools to become a knowledge based educator in the field of gastronomy.
5. Be able to plan and execute research projects on teaching and learning processes in gastronomy.
6. Tackle real educational challenges in gastronomy, exploring new methodologies and the use of emerging technologies.
7. Collaborate with intercultural and multidisciplinary groups, bringing different perspectives to develop creative, innovative, and contemporary projects.
8. Receive an official degree that offers the opportunity to pursue a doctoral program later.
9. Stand out as a highly qualified professional for teaching in various degrees related to gastronomy and food.
10. Be eligible for diverse career opportunities in education, gastronomy, and culinary research, making a significant impact in these fields.

Programme

The Master's program is aimed at individuals with the following profiles:

• Current educators in culinary schools or Vocational Training centers who have entered the teaching profession through a Secondary Education Master's program and want to specialize in the field of gastronomy.
• University educators or individuals responsible for training in restaurant and culinary centers who wish to develop personally and professionally as educators in the field of gastronomy.
• University graduates seeking employment as culinary educators in culinary schools or the university environment, as well as non-teaching professionals interested in the field of education.

Academic Requirements:

• Graduates in Gastronomy, Food Science and Technology, Tourism, Chemistry, Biology, Nutrition, Business Administration, Marketing, Communication, Economics, Pedagogy.

Language Requirements:

• The Master's program is conducted in Spanish, so students whose native language is not Spanish must demonstrate a level equal to or higher than DELE B2. Additionally, a level of English equal to or higher than B2 is recommended for understanding papers, etc.

CURRICULUM

The general objective of the program is to provide the necessary skills to train innovative educators in the field of gastronomy, so they can facilitate various teaching and learning processes in the educational settings specific to the gastronomy field.

The curriculum for the Master's program is composed of mandatory and elective subjects. Out of the 5 available elective subjects, 4 must be chosen.

MANDATORY SUBJECTS:

1. Educational Context, Trends, and Challenges (6 ECTS)
   • Challenges and educational responses in changing cultural environments.
   • Education and socialization processes.
   • Historical evolution of education and the teaching profession.
   • Challenges in teaching in gastronomy.
2. Design of Educational Projects (6 ECTS)
   • Conceptualization of educational innovation.
   • Phases and elements of an educational innovation project.
   • Methodology for constructing innovation projects.
   • Strategies for generating innovative solutions.
3. Learning Process and the Role of the Educator (6 ECTS)
   • The role of the educator as a facilitator.
   • From teaching to learning.
   • From individual learning to collective learning.
   • From theory to practice.
4. Innovation in Teaching and Learning Processes (6 ECTS)
   • Methodologies directed at active student learning: problem-based learning, case studies, projects, learning based on object analysis, etc.
   • From grading to formative assessment.
   • Tools for assessment.
   • Experiences of educational innovation in the gastronomy field in different cultures.
5. Design of Learning Experiences (6 ECTS)
   • Evolution of lifelong learning models and new trends in Lifelong Learning.
   • Physical spaces that promote learning, space as a tool for innovation and facilitating learning.
   • Educational model and training in gastronomy.

ELECTIVE SUBJECTS:

1. Tools, Methodologies, and Techniques for Learning in Restaurant, Mixology, and Sommelier (5 ECTS)
   • Understanding restaurant, mixology, and sommelier knowledge in the sector and their specific characteristics.
   • Management of training spaces and basic learning processes in restaurant, mixology, and sommelier.
   • Addressing challenges, problems, and projects in the fields of restaurant, mixology, and sommelier.
2. Tools, Methodologies, and Techniques for Learning in Cooking (5 ECTS)
   • Addressing challenges, problems, and projects in the culinary field.
   • Participatory pedagogical models applied in cooking.
   • Transdisciplinary pedagogical models.
3. Teaching and Learning in Digital Ecosystems (5 ECTS)
   • Innovation in didactic resources: trends in information and communication technologies in teaching and learning processes.
4. Tools, Methodology, and Research Techniques in Gastronomy (5 ECTS)
   • Research context in gastronomy.
   • Teaching proposals for the research field.
   • Meaningful educational activities for teaching and learning in the research field.
   • Strategies for guidance and supervision of research projects in gastronomy.
5. Learning Experience at Basque Culinary Center (5 ECTS)
   • Structuring and educational planning at Basque Culinary Center.
   • Contexts and spaces for learning about gastronomy at Basque Culinary Center.
   • The educator in the context of education in gastronomy.
   • This subject will be taught in person at Basque Culinary Center for 3 weeks.
6. Master's Thesis (10 ECTS)
   • Research projects: principles, characteristics, phases, and design.
   • Tools to manage the research project.
   • Textual genres: designing a project, writing a report, and defending it.
   • Whenever possible, Master's Theses tailored to students' interests will be proposed to align with their areas of affinity and expectations.

Calendar

• Total duration: 9 months
• Number of credits: 60 ECTS credits
• Academic Period: september 2024 - may 2025
• On- Site Optional Experience at Basque Culinary Center: may 2025 (3 weeks)
• Weekly Dedication: 18 hours
• Development and Defense of Master's Thesis: may - october 2025

Subjects:

• Subject 1: Educational Context, Trends, and Challenges
• Subject 2: Design of Educational Projects
• Subject 3: Learning Process and the Role of the Educator
• Subject 4: Innovation in Teaching and Learning Processes
• Subject 5: Design of Learning Experiences

Electives:

• Elective A: Tools, Methodologies, and Techniques for Learning in Service, Cocktails, and Sommelier
• Elective B: Tools, Methodologies, and Techniques for Learning in Cooking
• Elective C: Teaching-Learning Processes in Digital Ecosystems
• Elective D: Tools, Methodologies, and Research Techniques in Gastronomy
• Elective E: Learning Experience at Basque Culinary Center

Methodology

The Master's program is taught using the "learning by doing" methodology, which is based on the idea that the best way to learn is through practical experience and direct action. Instead of focusing solely on theory and passive instruction, this methodology promotes students acquiring knowledge and skills through active participation in practical activities and real projects.

The distance learning methodology is based on the use of the Mondragon Unibertsitatea Virtual Campus and attendance at synchronous classes for each subject. All activities are supported by individual and/or group tutorials, as well as a process of assessment before, during, and after. Before starting the various modules, a Welcome Plan is carried out, including online sessions to familiarize students with the objectives, methodology, and the virtual learning environment. 

Some of the characteristics of the learning process in this program include:

• Problem-Based Learning: students synthesize and construct knowledge to solve problems in response to conditions they have set themselves. They assume different roles that rotate throughout the duration of the subject, and the teacher facilitates their progress.
• Practical Case Resolution: by solving cases, students apply the knowledge received and their own experience to respond to specific dilemmas. This method allows students to develop problem-solving and practical skills, fostering an open-minded approach to diverse solutions and innovation.
• Projects: students apply the knowledge received, learn about themselves in a critical way, and discover or enhance the need to collaborate with others. The learning process is structured in relation to a real problem observed in a formative context or proposed by the teacher. In small groups, students analyze the problem and carry out a project that provides a solution to that problem.
• Challenges: challenge-based Learning is a pedagogical approach that requires a global view of the real world. Learning intersects with the actions of the student. It harnesses students' interest in giving practical meaning to education while developing cross-cutting skills such as collaborative and interdisciplinary work, decision-making, communication, problem-solving, ethics, and leadership.

Teachers and guests

Learn from Industry Experts with Experience!

Students will have the opportunity to learn from accomplished professionals in the field, recognized for their academic, intellectual, and social influence, as well as their impactful contributions. The program features a panel of instructors composed of experienced culinary experts with specialized knowledge in the field of Gastronomy.

COORDINATORS OF THE MASTER

Arantza Mongelos

Arantza's journey through the world of education began with a Bachelor's Degree in English Philology from EHU-UPV. Her passion for learning and teaching led her to further her studies with a Master's Degree in Applied Linguistics at the University of Edinburgh, expanding her horizons and expertise in the field. As she continued to delve into the intricacies of education, Arantza's dedication to her craft shone through. This dedication culminated in her earning a Ph.D. in Psychopedagogy from the University of the Basque Country (UPV-EHU). With her doctorate in hand, she embarked on a path of teaching and research at Mondragon Unibertsitatea. Over the years, Arantza's commitment to education has taken various forms, from coordinating Bachelor's and Master's degree projects to contributing to transfer projects in different educational centers. Her role as the Coordinator of the Bachelor's degree program in the Faculty of Humanities and Education Sciences at Mondragon Unibertsitatea exemplified her dedication to shaping the future of education. In addition to her contributions within her university, Arantza has also been a university coordinator for international projects at MEi (Mondragon Educación Internacional), showcasing her global perspective in the ever-evolving field of education.

Anaïs Iglesias

With a Ph.D. in Economics and Business Management from the University of Deusto and an MBA from the University of Pennsylvania, Anaïs embarked on a remarkable journey in the world of academia and business. Her story began with two years of consulting, where she delved into the intricacies of public administration strategy and business development, navigating challenges in both Spain and the United States. In 2005, her path led her to the University of Deusto, where she dedicated 13 years to projects that revolved around entrepreneurship education, social value-based education, and extensive research across various departments. Anaïs's work spanned European, national, and regional projects, each focused on fostering social innovation and enhancing business competitiveness. Her contributions extended to multiple publications and scientific disseminations, showcasing her commitment to sharing knowledge. Teaching has also been a significant part of her journey, beginning in 2014 when she shared her expertise in various university classrooms. And, since September 2018, Anaïs has become an integral part of Basque Culinary Center, where she has played a vital role in entrepreneurship coordination, adding yet another chapter to her story of educational and professional excellence.

EXPERT TEACHING STAFF

Xabier Arregi

With a Bachelor's degree in Biological Sciences and a doctorate from the Faculty of Humanities and Education Sciences (HUHEZI) at Mondragon Unibertsitatea (MU), Xabier's teaching journey has spanned various educational levels, from Preschool to Vocational Training. His passion for teaching started in the field of experimental sciences, including Primary, Secondary, High School, and Vocational Training.Xabier has also actively contributed to curriculum material development, primarily for Primary Education. His research initiatives have involved various innovative projects in didactic-pedagogical contexts, both nationally and internationally. He has played a crucial role in numerous training and transfer programs at national and international levels throughout his career.Currently, Xabier focuses on researching teaching-learning contexts, analyzing underlying pedagogical models, and exploring interactive dynamics within these environments.

Nagore Iñurrategi Irizar

Nagore is an accomplished educator with a strong academic background and extensive experience in the education sector. She earned her Ph.D. in Educational Innovation and Intervention through a collaborative effort between Mondragon Unibertsitatea and the University of Vic-Central University of Catalonia in 2018. Her research focused on designing and validating facilitation tools for analyzing inclusive educational contexts, reflecting her commitment to improving education. Nagore's educational qualifications include a degree in Educational Psychology and studies in Special Education at Mondragon Unibertsitatea. She is actively engaged at Mondragon Unibertsitatea in the Faculty of Humanities and Education Sciences, particularly in the Teaching-Learning Processes Area. As a Research Professor, she contributes to the Research Group on Innovation and Intervention in Inclusive Education, teaching various subjects in different programs, including the Bachelor's Degree in Primary Education and the University Master's Degree in Learning Facilitation and Innovation. Her expertise spans educational research, support for a dignified life, child development, auditory anatomy, and educational treatments, among other areas.

Asier Lauzurika Arrondo

Asier is an educator with a strong background and experience in the fields of Social Sciences and Education. In his academic career, he obtained a Diploma in Music Education from Euskal Herriko Unibertsitatea in 2005, and later, in 2007, he graduated in Educational Psychology from the same institution. Asier has played an essential role in teaching, delivering various subjects in the Bachelor's Degree in Primary Education and the University Master's Degree in Learning Facilitation and Innovation. In addition to his teaching work, Asier has been actively involved in educational research and innovation. He has presented papers and communications at national congresses, contributing to dialogue and progress in his field of study. His commitment to education and research makes him a valuable asset to the academic community, contributing to the development of future education professionals and the critical analysis of today's society from an educational perspective.

Sirats Santa Cruz

Sirats is an educator with a strong background and experience in the fields of education and research. In 2014, she obtained her Bachelor's Degree in Primary Education from Mondragon Unibertsitatea, and in 2016, she continued her academic development by earning a Master's Degree in the Development and Management of Methodological Didactic Innovation Projects in Educational Institutions, also at the same institution. Currently, Sirats is part of the team at Mondragon Unibertsitatea, where she works in the Faculty of Humanities and Education Sciences, specifically in the Teaching-Learning Processes Area. Her commitment to education and research is reflected in her position as an adjunct professor and her affiliation with the Research Group on Innovation and Intervention in Inclusive Education in the field of Education. In addition to her teaching work, Sirats has demonstrated a strong commitment to educational research, having published articles in indexed journals and presented papers and communications at national congresses. Her participation in research projects and contracts has contributed to advancing knowledge in the field of education.

Raquel Mestre

Graduated in Food Science and Technology from the University of Granada and is an illustrator. Currently a member of the Technical Committee of the Master's Degree in Gastronomic Sciences and a professor in the Bachelor's Degree in Gastronomy and Culinary Arts, as well as in some of the different master's degrees taught at Basque Culinary Center.

Fees / Grants

The total cost of the Master's program is €9.500 which will be paid as follows:

• €1,000 upon admission confirmation as a reservation fee.
• The remaining amount will be paid in 3 installments: the first at the time of enrollment, and the two following installments bi-monthly from the date of enrollment.

The price includes:

• Educational materials (e-learning platform, downloadable resources, videos, synchronous classes, etc.).
• Monitoring of the learning process.
• Tutoring for the Master's Thesis.

Admission

The Admissions Committee of the Faculty of Humanities and Education Sciences at Mondragon University will be responsible for evaluating applications and selecting admitted candidates.

1. Pre-registration

• Interested students must complete the online registration. It is necessary to upload a copy of your ID/NIE or passport to validate the registration.

2. Document Submission

ACADEMIC DOCUMENTATION:

1. STUDENTS IN THEIR FINAL YEAR OF A DEGREE OR UNDERGRADUATE PROGRAM:
   • Academic transcript showing all grades obtained to date.
2. STUDENTS WITH PREVIOUS UNIVERSITY STUDIES COMPLETED IN SPAIN:
   • Notarized copy of the degree certificate or certificate from the university confirming the completion of studies.
3. STUDENTS WITH PREVIOUS UNIVERSITY STUDIES COMPLETED IN A MEMBER COUNTRY OF THE EUROPEAN UNION, NORWAY, ICELAND, LIECHTENSTEIN, AND SWITZERLAND:
   • ECTS (European Credit Transfer System) Transcript, or if not available
   • Certification from the original university confirming the student's eligibility for Master's studies.
4. STUDENTS WITH PREVIOUS UNIVERSITY STUDIES COMPLETED OUTSIDE OF THE EUROPEAN UNION, NORWAY, ICELAND, LIECHTENSTEIN, AND SWITZERLAND:
   • Certification from the original university confirming the student's eligibility for Master's studies. This certification must be apostilled or, in the case of countries that have not signed the Hague Convention No. 12 of October 5, 1961, legalized by consular or diplomatic means.

LANGUAGE PROFICIENCY CERTIFICATION:

Students whose native language is not Spanish must demonstrate their proficiency in Spanish at the DELE B2 level or higher. Having an English level of B2 is recommended for the comprehension of documentation, papers, etc.

OTHER DOCUMENTATION: In addition to the above documentation, all students must submit:

• An updated CV.
• A motivation letter for the educational program.
• Personal interview (online): A personal interview may be conducted to assess the candidate's suitability based on motivation and learning objectives.

3. Payment of Enrollment Reservation Admitted students will be required to pay a reservation fee of €1,000.

It is important to note that:

• The application deadline is open until all available spots are filled. The maximum number of admitted students will be 30.
• For international students, the enrollment certificate and all necessary documentation for visa processing will be provided after the reservation fee has been paid.

For inquiries and further information, please contact:

Fran Cestero

Email: cursos@bculinary.com

Phone: (+34) 688 603 800

Permanence

Newly enrolled students must pass at least 20% of the credits for which they are registered. After this phase, each student will have a maximum of four examination opportunities per subject.