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Become a highly qualified expert in culinary tourism and stand out in today's market.

The unquestionable influence of cuisine on travel and the growing demand for culinary tourism mean that this subject has become one of the segments with the greatest development opportunities.

The World Tourism Organisation and the Basque Culinary Center have joined forces to create a benchmark training program, designed to professionalise this fast-growing sector.

This Master's Degree will give you the competencies required to efficiently manage businesses and organisations linked to the culinary tourist sector, in the public and private spheres alike, and with a strategic approach, in line with the reality of the sector and the most innovative trends.

You'll learn how to design products and creative and innovative food and wine experiences, and how to position these in the target markets and to create successful, long-lasting relations with the various culinary tourist profiles.

You will also participate in Master Classes given by managers of gastronomic tourism companies where they will present models and real experiences of success.

¡Live the experience of studying a Master's degree in San Sebastian, the gastronomic tourism destination par excellence!


• Duration: 60 credits (1.500 hours).
• 6 months of training + 3 months of work experience.
• The next Master's Degree course is set to start in November 2020.
• For any queries or further information, please contact:
• The Master's Degree is an own degree issued by the University of Mondragon.



10+1 Reasons


This Master's Degree is supported by the World Tourism Organisation (UNWTO) and the Basque Culinary Center, both of which are global benchmarks in tourism and gastronomy.

This degree will give you a holistic view of culinary tourism at a national and international level.

You'll learn from keynote professors, specialising in the sector and you'll have personalised tutoring.

You'll take part in a program designed to gain practical experience: tasting seminars, learning visits, and end of master's project and work experience in companies.

You'll master methods and advanced techniques in the management and promotion of culinary tourism destinations and companies..


You'll be able to hold management positions in the public or private sphere, acquiring the competencies necessary to develop planning and management strategies.

Practical cases by leading working professionals, allowing you to share experiences, in an open, dynamic and close format.

You'll discover the keys to the preparation of strategic plans and business plans alike and their operational implementation in culinary destinations and enterprises.  

A Master's Degree that is also directed at research and innovation related to this tourist product.

You'll make educational visits to areas with considerable experience. In past editions, we have visited destinations such as: Rioja, Álava, Cataluña, San Sebastian and surrounding areas.

You'll take a qualitative step forward in your professional career, to become a highly qualified expert in culinary tourism, to stand out in today's market.




    Graduates, professionals, those with a university degree preferably related to tourism, economy, business management and administration, geography, journalism, communication, gastronomy, etc.

    Professionals in the tourism and culinary sectors:

Public sector: tourism officers in institutions and organisations (district councils, city councils, directorates-general of tourism, development groups, etc.) managing tourist destinations and products.

- Private sector: tour operators, tourism product managers, regulatory boards, etc.


If you're passionate about gastronomy and tourism, this is your master's degree!

We will assess each profile individually, regardless of the candidate's previous training or experience. 



This Master's Degree will give you the knowledge, expertise and tools required to improve the competitiveness of companies and destinations, by acquiring the necessary competencies with regard to the planning and management of culinary tourism destinations and enterprises, understanding gastronomy from a cultural and multi-dimensional perspective.

You'll learn how to design products and creative and innovative food and wine experiences, and how to position them in the target markets and to create successful, long-lasting relations with the different culinary tourist profiles.

 You'll be able to understand the unique characteristics of food and wine tourism in a specific area and the role played by the local agents and actors involved, ranging from the institutions to the business sectors forming part of the value chain.

For more information on Study Plan, download the Programme of the last edition: 


This Master's Degree will allow students to perform duties and functions in the following area of work related to culinary tourism destination, entities and enterprises.

    Management of tourism enterprises and activities related to culinary tourism.

    Planning and management of culinary tourism in public institutions, bodies managing destination tourism and culinary products, etc.

    Planning and management of projects to make the most of and to revitalise the culinary heritage.

    Research into tourism markets and the development of knowledge in the area of culinary tourism.

Our service for graduates of the Basque Culinary Center, Bculinary Alumni, periodically publishes job offers related to the professional opportunities indicated in relation to gastronomic tourism.  


  1. Tourism and Gastronomy
  2. Management of Culinary Tourism destinations
  3. Management of Culinary Tourism enterprises
  4. Culinary Tourism Marketing
  5. Communication and people skills with culinary tourists




ACADEMIC YEAR: Novembre 2020 - May 2021

TIME TABLE:  Monday to Friday from 15:00 to 20:00 hours.*

No. of PLACES: : 20

  • 2020/2021 EDITION CALENDAR

Work experience shall be conducted after completing the Master's degree classroom teaching. Work experience shall have a duration of 480 hours.

Students will have the option to validate work experience through proven professional experience.

*Although the hours are from Monday to Friday, from 15.00 to 20.00 hours, educational visits, tasting seminars, a few marketing sessions, and exceptionally some seminars or master classes, may be held in the morning or on a day other than the day normally established, if the nature of the activity so requires.




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

    Conceptual presentation sessions: In these sessions the conceptual foundations of each subject in the module shall be explained by experts.

    Master Class: Sessions in which leading professionals in culinary tourism will give a first-hand explanation of real successful models and experiences.

    Studies of Practical cases: Practical cases are presented and specific examples in specific participatory workshops. These cases allow for group dynamics, debates and reflections.

    Tasting classrooms: Tastings, degustations, workshops and other culinary activities at the BCC facilities, allowing students to experiment with the program contents. Activities created by experts or by the students themselves.

    Technical, educational visits: Culinary activities and visits that illustrate the contents of the subjects, to places of interest such as: Álava-Rioja, Catalonia-France, and San Sebastian and surrounding area. Students will also participate in events organized by the faculty such as Culinary Action! and attend conferences such as Fitur. 

The learning is strengthened through the coexistence between students and the expert professionals and coordinators of the Basque Culinary Center.

For non-classroom teaching, students will have the support of a platform, that will allow them to activate the knowledge for classroom sessions through lectures, exercises, cases, etc.


The Master's Degree final project consists in conducting an original project that incorporates, applies and develops the knowledge, skills and attitudes acquired during the Master's Degree course. Therefore this work is of an inclusive nature, given the fact that it harnesses all the general and specific competencies associated with the degree.

The project shall be conducted either individually or in pairs and shall consist in carrying out a Plan for the development and marketing of culinary tourism for a destination or an agro-food company. 


The Master's Degree has a professional focus that involves Work Experience in Companies, with a load of 480 hours, 19 credits ECTS.

Some of the work experience centres include:

    Tourism management bodies that work with the culinary tourism product (public entities, tourism consortiums, associations, culinary tourism, product clubs, etc.). We have an agreement with UNWTO so that our students can do their internships there. 

    Culinary tourism enterprises: specialist agencies, culinary museums, culinary classrooms, markets, wineries, cider houses, and other industries with tourist activity, restaurants, etc.

In recent years, our students have done their internships in some of the following entities: 

  • Basquetour
  • Acción y Comunicación
  • Lumen Proyectos Gastronómicos
  • Dinamiza Asesores
  • Promperú
  • Secretaría General Iberoamericana
  • Mimo
  • La Rioja Turismo
  • Asociación Mater Iniciativa
  • Conservatorio de la Cultura Gastronómica Mexicana
  • Opegui
  • Bodega Marqués de Riscal
  • ...

Work experience can be validated when it is possible to accredit professional experience of at least one year developing competencies defined in the Master's Degree.



Teachers and guests

The organisational structure of the Master's Degree comprises a Technical Committee, a Program Director, an Expert Coordinator for each of the main modules in the study program, BCC professors and expert professors in each sector.

Likewise, at each sessions, we'll have guests, leading professionals, to convey their experience to students, interacting in small groups.

You'll learn from the best!

Experienced professionals in the program subjects:

    Food anthropologists, historians and technologists.

    Consultants specialising in food and wine tourism, destination management, the design of a culinary tourism product, etc.

    Destination managers and food and wine tourism companies.

    Experts in marketing and communication, the management of culinary events, etc.

    Master class with expert guests in the creation and promotion of culinary destinations, both nationally and internationally.

    Successful businessmen, to gain an insight into the best practices in culinary tourism.



Fees / Grants

Registration is opened!

The total fees for this master’s degree course are 9,900 € 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).

    €3,900 as a reservation fee payable at the time of confirmation of admission.

    The remainder of the fees is payable in 3 instalments of €1,950

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


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




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.




The Basque Culinary Center admission system is directed at ensuring that our students have the academic level and personal competencies required to successfully pass the innovative and demanding study programme.

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


Interested students should make the online registration and pay the registration fee.
In addition, the following documentation should be sent to 
    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.


Phase 1: Certification of training and experience 
The Admission Committee will evaluate:  
    Training in the tourism and/or culinary area.
    Professional experience in tourism and/or gastronomy.
For entrepreneurs with no experience in catering, the following will be evaluated:
    Professional Experience.
Phase 2: Personal interview (by Skype) 
Each applicant shall be interviewed personally, in order to check the information provided in the curriculum. Likewise, during the interview, the suitability of the applicant shall be assessed, based on motivation and learning objectives.
Phase 3:  Assessment of motivation and personal skills   
The selection committee shall assess motivation and personal skills that will allow students to successfully pass this training process. For this, the letter of motivation shall be taken into account.
Once the 3 phases of the student selection process have been completed, then the final score shall be given. The 20 students with the best score shall be accepted.


In approximately one month, candidates shall be informed as to whether or not they have been admitted to the Master's Degree course, or are on the waiting list.
Those admitted will be requested to pay the amount of the deposit in order to reserve a place.
It is important to emphasise that:
    The registration period is open until there are no places left. A maximum number of 20 students will be admitted.
    For foreign students, the registration certificate and everything required in order to apply for a visa, shall be provided once the deposit to reserve a place has been paid.

For any queries or further information, please contact:  




Culinary House

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



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.

Camino de S. Bartolomé, 24
Tel 943 464795
Regimen full board
Precio aproximado €625/month
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 la Fe, 34
Tel 943 456072
Regimen full board
Precio aproximado €350-€490
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.
Ilumbe, 8
Tel 943 456600
Regimen full board
Precio aproximado €540-€605/month
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.
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.
Pº Ayete, 25
Tel 943 21000
Regimen Pensión Completa
Precio aproximado 1.055€/mes
Pº Maddalen Jauregiberri,2
Tel 943 454400
Regimen habitación y desayuno
Precio aproximado 320€-380€/mes


These are mixed and are larger than the religious residences. As a general rule, they do not have entrance times.

Portuetxe, 35
Tel +34 627298552
Regimen acommodation in studio with fully furnished kitchen and private bathroom
Precio aproximado desde 530€ hasta 880€/mes
New residence in year 20/21. Individual studios with private bathroom and fully equipped kitchen with oven. Excellent common areas include two cooking practice rooms for BCC students. Price includes utilities, cleaning and weekly change of linen.
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
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.


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.


Cost of living info

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


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 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

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
  • 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
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.
   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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