Spain is one of the largest wine producers in the world and its gastronomy has a natural relationship with that product.
The aim of this master’s degree course is to train professionals who specialise in the world of wine with a broad base of skills relating to wine and the wine business, including its relationship with food. A multidisciplinary vision to develop a professional career in wine production, distribution and catering.
Master Classes, business case studies, tastings and seminars conducted by reputable wine experts, sommeliers and wine-making entrepreneurs.
• 60 ECTS credits. Degree from MONDRAGON UNIBERTSITATEA.
• Dual degree: sommelier and eno-marketing.
• Learning experience outside the classroom: wineries, production areas, etc.
• Technical visits to France, La Rioja-Rioja Alavesa, Navarra and Txakoli-growing areas.
• Work experience in companies and End-of-course project.
10+1 REASONS WHY ATTEND THIS MASTER
You will acquire an excellent knowledge base on wine and wine-tasting, developing your sensory skills to enable your judgement to be centred on learning and experience.
You will acquire a multidisciplinary vision that includes knowledge of the eno-marketing, sommelier and gastronomy.
You will learn about the leading wines in the world as well as spirits and other liqueurs.
You will master the fundamentals of the wine market and marketing, as well as the sales language and skills, with particular emphasis on the international market.
You will learn about the evolution of the wine world in recent years and why it has become an essential feature of gastronomy.
You will take part in a programme which consists of 75% practical teaching hours: tastings, study visits, final master project and business-based practical experience.
You will attend master classes, business case studies, tastings and seminars conducted by reputable wine and eno-market experts.
You will carry out study visits to areas of lengthy wine tradition such as France, Jerez, Navarra, Txakoli-growing areas, and La Rioja.
You will have access to top level professionals in the wine and gastronomy industry.
You will become part of the world-renowned Basque Culinary Centre.
The quality of your career will take a leap forward and you will be become a professional with the kind of profile currently being demanded by the most important wine-making industries in the world.
•University graduates from different disciplines (Business Sciences, ADE, Tourism, Agriculture, Communication, Humanities, etc.)
•Marketing, distribution or sales professionals from companies associated with the wine industry who require specific training.
•HNC and HND education graduates in Catering.
•Active professionals who wish to train in this field.
Candidates with a good knowledge of English will be considered favourably.
Knowledge of wine and other drinks
•To have an in-depth knowledge of wines, from the vineyards to leaving the winery, and their sales.
•To understand the processes of growing and making wine.
•To develop the necessary sensory skills to become an expert in wine tasting.
•To have knowledge of the leading world wines, spirits and other liqueurs.
•To understand the fundamentals of the wine market and marketing, selling techniques and its language.
Sommelier, Gastronomy and Winery Management
Focus is on the management of all areas related to wine and other drinks, from the selection of the products on offer and the management of the winery, to the development of selling techniques in the restaurant and to master all the secrets of matching with gourmet products, processes and service.
Aimed at developing the necessary skills to work comfortably in the sales area of the wine business and to determine the marketing strategies, both in domestic and international markets.
A multidisciplinary vision that will enable the student to speak and understand different technical languages: oenology and tasting, marketing, wine sales and promotion, exports, sommelier and wine-and-food matching, eno-tourism, etc.
For more information on the current Study Plan, download the Programme:
This Master will give students to have an overall view of the various technical and commercial areas in the wine business, from production to distribution and sale.
Some fields of professional development are:
•Wineries working in the technical, commercial and marketing areas (domestic and exports), communication and consultancy.
•Official organisations associated with the production and promotion of the world of wine and gastronomy (designation of origin, inter-professional associations, consortia, etc.).
•The distribution sector, carrying out purchasing responsibilities, professional customer contact, organisation of tastings and events, etc. (wine bars, on-line sales, distribution to professionals, etc.).
•The catering industry, as an expert in wines, wine-and-food matching, gourmets and sommelier.
•Business undertakings in the eno-gastronomy and eno-tourism sectors.
CLASS TIME: 15th January - 27rd June 2024
TIMETABLE: Monday to Thursday from 15:00 to 20:00*h
Practical sessions will take place at the end of the classroom-based lectures. Their duration will be 480 hours distributed between a minimum of 3 and maximum of 6 months.
Students will have the option to have their practical sessions validated as accredited professional experience.
*Even though the timetable is from Monday to Thursday from 15:00 to 20:00, the study visits, and some marketing sessions, and occasionally some of the seminars or master classes may take place during the morning or on another weekday different from the established days, if the activity requires it.
The master’s degree course in Sommelier and Eno-marketing, although essentially classroom based, has a high percentage of practical sessions (75% practical as opposed to 25% theoretical) with a duration of 60 ECTS credits.
The classroom-based sessions will include tastings, workshops, and master classes run by prestigious professionals, success cases and seminars.
In addition to the classroom-based sessions, the training will be complemented with a 110 hour Foreign Trade and Digital Marketing module.
Students will have at their disposal an easy-to-use e-learning platform, with which they will be able to attend lectures and complete exercises to reinforce the knowledge acquired in the classroom.
Visits to prestigious wineries in different regions with a great wine-making tradition will take place throughout the course, during which the students will have the opportunity to learn from first-hand experiences and success cases within the sector.
This master’s degree course will include study visits with a duration of between one and four days to wine-making regions such as Navarra, Jerez, Rioja, Bordeaux and Txakoli-growing areas, with the aim of supplementing the learning in the classroom
Practical sessions and Project
Work on the final master project will take place during the learning process and students will have a project tutor as well as experts to guide them throughout their development. During the course there will be assignment deadlines and revisions, to enable the student to make step by step progress. The submission of the project will be one week after the classroom sessions have concluded.
The final master project consists of a marketing plan for a product or company, real or fictitious, and has to include the development of areas relating to wine, sommelier, gastronomy, etc.
Practical sessions will be organised once 50% of the credits have been completed and will last 480 hours. These sessions must take place before the end of 2020.
The small group format facilitates interaction and debate with the visiting lecturer or speaker.
Teachers and guests
The programme benefits from an academic team made up of highly experienced professionals with extensive teaching skills, as well as expert lecturers, guest speakers for each speciality and master classes run by great names in the world of wines, in their own business and the art of sommelier.
Technical Design and Coordination Team
Mikel Zeberio, gastronomy expert and tutor cooperating with the Basque Culinary Centre.
Team of sommelier-, gastronomy-, coaching- and marketing experts from the Basque Culinary Centre.
Project and work experience tutors.
In addition, during the last course, great names in the world of wine and sommeliers from restaurants which have been awarded Michelin stars ran sessions on specific topics based on their experiences and success cases.
Some of the guests participating in previous editions were:
Pepe Hidalgo: Doctor in Agricultural Engineering, Oenologist, and Graduate in Business Planning. University senior lecturer, author of extensive and recognised research work, as well as a technical specialist and manager of numerous wineries throughout Spain. He has held the position of President of the Oenologists Association of Madrid and Secretary of the National Oenologists Association. Currently member of the Board of Directors of the Spanish Union of Tasters.
Pedro Ballesteros: sole Spanish Master of Wine (2010), Agricultural Engineer graduate from the Universidad Politecnica de Madrid and Master in Viticulture and Oenology. Completed his studies of Oenology in France and the United States. He is based in Brussels, where he acts as an adviser to various companies and institutions. Co-president for Spain (Jerez) of the Decanter World Wine Awards and judge/president of other international competitions.
Ana Martin: Graduate in Chemical Sciences and completed her studies in Viticulture and Oenology at the University of Madrid. Oenologist and is adviser to various Spanish wineries. She has created many of the most remarkable wines produced in the last 20 years.
Quim Vila: Owner and director of the specialist wine retailer Vilaviniteca Distribuye, currently representing over one hundred Spanish wineries, as well as importing from over fifty. Pioneer in the field of wine e–commerce. Creator of great events such as the prestigious Vila Viniteca Couple Tasting Award (now in its seventh edition), “La Musica del Vi”, or “La Fiesta del Vino Joven”, as well as numerous tastings and training courses.
Paco Berciano: Director of the distribution company Alma Vinos Unicos and co-owner of Vinoteca El Lagar in Burgos. Great connoisseur of national and Portuguese wines. Article writer for several publications (El Sol, El Pais, Cinco Dias, etc.).
Jaume Gramona: Holder of the National Diploma in Oenology from the University of Dijon. His career combines teaching on sparkling wines at the University of Tarragona with directing the Technical Department of Gramona wineries. He recently became President of the Cava Institute.
Agustín Santolaya: General manager of Roda wineries and active head of the team that has placed that winery among the most prestigious in La Rioja (and in Spain). Magister in Viticulture and Oenology, as well as Senior Expert in Olive Cultivation and Olive Oil Production.
Fernando Gurucharri: Graduate from the Faculty of Biological Sciences in Madrid. Senior Graduate in Oenology and Viticulture from the ETS of Agricultural Engineers of Madrid. Member of the Board of Directors of the Spanish Union of Tasters (UEC) from its foundation to the present day. President of the UEC since 2002.
Jorge Navarro: Graduate in Business Administration and Management and Master in Marketing from the University of Deusto. Universo del Lujo Advanced Programme in its VI Edition. Has taken other courses with the latter such as Marketing Prestige & Luxury Brands (Pernod Ricard Training Centre). Since 2002 he has worked for Pernod Ricard in different roles: Premium Brand Manager, Trade Marketing Manager and Director of Champagne Perrier- Jouët in Spain. Currently Development and Innovation Manager in Domecq Bodegas – Pernod Ricard.
Juancho Asenjo: Philologist, writer, sommelier instructor, he is the greatest expert in Italian wines in our country (for this reason he was awarded the title of Cavaliere dell’Ordine della Stella della Solidarietá Italiana). A highly cultured individual, he has also prepared countless wine menus for various restaurants.
Mariano García: One of the most world renowned Spanish oenologists. He produced 30 harvests in Vega Sicilia, is currently co-owner of the Mauro Maurodos winery and Aalto winery partner. He was conferred the Special Lifetime Award 2012 by the Royal Academy of Gastronomy (RAG).
Carlos Falcó-Marqués de Griñón: Director of Vinos de Pagos of the Familia Marques de Griñon (owner of Dominio de Valdepusa and of Viñedos del Rincon). Writer and Agricultural Engineer, he has been a pioneer in the production of great quality Pagos wines in Spain, as well as in the olive oil revolution that has taken place in our country.
Rafael del Rey: General Manager of the Fundacion Observatorio Español del Mercado del Vino and Manager of the Fundacion para la Cultura del Vino. He is, therefore, a great connoisseur of the national and international markets and is also speaker and instructor at the main wine production conferences.
Javier Pulido: One of the greatest distillery experts in our country. He has worked for the “Vinum” magazine and now dedicates his time mainly to the training and assessment of sommeliers, brand ambassadors, distributers, distilleries, etc.
Enrique Larumbe: General Manager of EUROGAP, a company specialising in the marketing and commercial management for the wine and food industries. Advisor to over 45 wineries, regulating councils and designations of origin. Speaker in different conferences and universities such as Deusto, Menendez Pelayo, UPV and ESIC.
Fees / Grants
FEES FOR THE MASTER’S DEGREE COURSE
The fees for the current master’s degree course are 10.700 euros which must be paid as follows:
•€150 at the time of applying for a place (refundable in full in the event of not being admitted or needing to withdraw).
•€2.637,5 as reservation fee payable at the time of confirmation of admission.
•The remainder of the fee is payable in 3 instalments of €2.637,5 during the academic year.
At Basque Culinary Center we are pleased to help you to continue your training and we offer you the possibility of financing the last 3 instalments of the master's degree (60% of the total amount) for 12 months.
The process is very simple. Discover the exclusive financing conditions offered by Sabadell Consumer Finance S.A.U. as a student of the Basque Culinary Center.
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.
1 PRE- REGISTRATION
Interested students should make the online registration after June and pay the registration fee.
In addition, the following documentation should be sent to email@example.com
• The Curriculum Vitae.
• 1 passport size photo.
• Photocopy of the DNI or passport.
• Letter of motivation, explaining the student's interest in this educational programme.
2 TO COMPLETE THE DIFFERENT STEPS OF THE SELECTION PROCESS
Step 1: Accreditation of training and experience
The Selection Board will assess the applications which fulfil the following requirements: •University graduates of different disciplines (Business Administration, Tourism, Communication, Humanities, etc.) •Marketing, distribution or sales professionals from companies associated with the wine industry and who require specific training. •HNC and HND education graduates in Catering. •Active professionals who wish to train in this field.
Step 2: Contrasting Interview (via Skype) The Selection Board will individually interview candidates who have completed step 1 in order to assess their specific knowledge, discuss the information provided and the educational concerns of the candidate.
Step 3: Assessment of Personal Aptitudes and Motivation The Selection Board will assess the motivation and personal aptitudes of the candidate which will enable them to successfully complete this training programme. The personal statement supplied will be taken into account for this purpose. Once the three steps in the selection process have been completed, candidates will be awarded a final mark. The 20 candidates with the highest marks will be admitted and the places will be allocated in order of receipt of their reservation fee.
3 PAYMENT OF THE RESERVATION FEE
Candidates who complete the process will be informed of their results indicating whether they have been admitted or placed on the reserve list. Candidates who have been admitted will be asked to pay the reservation fee before formalising registration.
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
Common kitchens or "txokos".
Leisure areas: living room, games room, cinema room, etc.
Music rehearsal rooms
Take advantage of the preferential rates for Basque Culinary Center students.
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.
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.
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.
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.
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.
Pº Berio, 9
Tel 943 563000
Precio aproximado desde 403€ hasta 690€/mes Residencia de la Universidad de País Vasco; alojan prioritariamente a los estudiantes de la UPV pero pueden tener plazas disponibles desde la reciente ampliación.
ACCOMMODATION IN SHARED FLATS
Prior authorisation from interested parties, the BCC Students'Office favours contact among admitted students so that they can organise themselves to share flats. Traditionally, students have created groups in social media to contact each other.
The BCC also informs students about rented flat offers that the owners send us.
The average price per student in a shared flat in Donostia-San Sebastian is around €300 per month.
Procedures before travelling
Students from European Union member countries, Norway, Switzerland. Liechtenstein and Iceland will not require a visa to reside in Spain.
Other international students will have to request a long-term student visa which will allow them to reside in Spain for a period longer than 180 days.
Visas should be requested from, and issued by the Diplomatic Missions and Spanish Consul offices abroad (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.
Through the MU Sports Service, students can access team sports as well as individual sporting activities and Group trips (weekend skiing, surfing trips….).
Donostia-San Sebastian also has an extensive offer of municipal sporting facilities. The Kirol Txartela (sport card) permits access to all the city’s municipal facilities at a very economical price. For more information, go to the following link.
Cost of living info
Information on the COST OF LIVING in San Sebastian is given below:
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.
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.
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
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.