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Do you want to become a Pastry Chef?

Master the sweet flavours of the kitchen and the secrets of their preparation.

The master’s degree course in Restaurant Patisserie and Dessert Cookery offers all the training a chef needs to specialise in restaurant patisserie, a speciality that requires highly qualified professionals.

The study programme is designed for students to master the avant-guard techniques applied to the world of dessert cookery and to develop their sensory and creative skills to achieve coherent desserts that stimulate all the senses.

A painstakingly designed study plan which combines the knowledge of ingredients and the understanding of patisserie processes and techniques, ranging from the traditional to the avant-guard.

It applies a practical methodology: tastings, workshops, creative work, and a final master’s project, in-company work experience, etc., sessions with prestigious chefs and pastry chefs, as well as additional seminars in Paris and study visits to producers, restaurants or foods industries specialising in patisserie.

• Next master edition will start in October 2023
• Duration: 60 credits. 
• 6 months training + 3 months practical sessions
• The Master's Degree is an own degree issued by the University of Mondragon

10+1 Reasons


You will specialise in restaurant patisserie and dessert cookery and will become capable of applying the most advanced cookery techniques in the creation of desserts.

You will attain a base of knowledge of the physical and chemical processes involved in each technique which will allow you to create coherent and innovative ideas

You will acquire in-depth knowledge of the main raw materials used in patisserie and develop your sensory skills. 

You will train with the best patisserie and dessert cookery experts.

You will take part in patisserie and dessert cookery master classes included in the master’s course run by a selection of professionals of national and international renown.



You will continue your learning through training in other prominent patisserie centres.

You will complement the knowledge acquired in the classroom on different raw materials, preparation processes, etc. with a programme of study visits.

You will attend practical sessions in the dessert sections of the most famous national and international restaurants.

You will work with the best resources and facilities.

You will have at your disposal the best installations and means in the most realistic of environments 

You will become part of the Basque Culinary Centre, the only Spanish Gastronomical Sciences faculty that enjoys the recognition and support of the most influential chefs in the world

You will acquire all the training that a chef requires to specialise in the world of restaurant patisserie and dessert cookery.




This master’s course is aimed at both chefs and pastry chefs who wish to specialise in restaurant patisserie and dessert cookery, or who need to acquire new skills to widen and innovate their patisserie offer.


The desired level of training and recommended experience to enter this master’s course are:

    Degree in Gastronomy

    HNC and HND education in cookery and catering

    Higher education in patisserie and pastry making

    Other non-regulated studies in patisserie, cake baking or dessert cookery carried out in prominent centres.

A minimum amount of experience in patisserie retail and manufacture, or in a restaurant desserts section is desirable.


    To acquire a good knowledge base of the traditional patisserie techniques and manufacture.

    To learn about raw materials and their derivatives, their gastronomic properties and blends.

    To learn and understand, from a culinary chemistry perspective, the manufacturing processes and what happens when the various techniques are applied.

    To master the application of avant-guard cookery techniques used in restaurant patisserie.

    To apply creativity when designing restaurant patisserie and dessert cookery ideas.




TERM TIMES: from October 2023 to March 2024, Monday to Friday from 15:30 to 20:30

PRACTICAL SESSIONS: from April to July 2024


The will be opened form March 2023. 



The methodology is 100% face-to-face teaching. The ratio of theoretical to practical credits is: 30% theoretical and 70% practical and the evaluation is continuous.

Illustrative Explanations, Practical Workshops, Tastings and Master Classes

    Illustrative explanations of the application of each technique, together with the vision of an expert in food technology who will help students to understand what happens when each technique is applied.

    Tastings of the main raw ingredients that make up a dessert and sensory analysis classes to support the development of students’ tasting skills.

    Practical workshops for each technique in each of the course modules as well as creativity sessions to develop restaurant desserts.

    Seminars and master classes on the creation of restaurant desserts and patisserie run by prominent chefs and pastry chefs.

Excursions and Study Visits

The objective of excursions and study visits is to teach students, in situ, the products and processes explained in the classroom. There will be study visits to patisseries, restaurants, producers, industrial bakers, etc.

During the course, learning will continue through seminars presented in other state-of-the-art centres.  In the previous course, students went to France for their work experience.

    The Cacao Barry Chocolate Factory and Academy, Paris, France

    Master class on restaurant desserts by Miquel Guarro

    Factory visit

    Visit to chocolate factories, manufacturers and patisseries of Paris

Project and Practical Sessions

From the start of their training, students will begin to design their project, in which they must develop and defend some of their creations that will be then evaluated by an external panel. In addition, one of the exercises for this project will be to create and offer a dessert menu for one of the faculty restaurants: snacks, plate desserts, petit fours or a box of chocolates.

The industrial work experience will commence after the teaching period and the final master’s project have been completed. They will last 3 months (480 hours) and will take place at:

    Restaurants at the forefront of dessert-making such as El Celler de Can Roca, Eneko Atxa and many others associated with the Basque Culinary Centre.

    Patisseries and pastries manufacturers

    Catering companies

    R&D departments within the food industry or other businesses in which students are able to develop their skills.

Students will have the option to have their work experience validated as accredited professional experience.



Teachers and guests

The programme benefits from an academic team made up of highly experienced professionals with extensive teaching skills.

The organisational structure is:

    A master’s course design team

    A master’s course coordinator

    The BCC academic team, lecturers who are expert in sensorial analysis, culinary chemistry, safety and hygiene, production, etc.

    Expert connoisseurs in each product area: nutritionists, agricultural engineers, marine biologists, vets, producers, etc.

    Guests of national and international renown.

    Project and practical sessions tutors

    Students support office

Technical Design and Coordination Team

    Cesar Romero: senior lecturer of restaurant patisserie and dessert cookery for the master’s course. Consultant of patisserie and restaurant desserts.

    Luis Arrufat: lecturer for the cookery master’s course: techniques, products and creativity in the gastronomy faculty of the Basque Culinary Centre and pastry chef of the El Bulli Restaurant for 6 years.

 •   Ruth Gou.

The academic team is completed by other lecturers of the faculty, experts in sensorial analysis, culinary chemistry, safety and hygiene, production, products, etc.

In addition to the technical team of the Basque Culinary Centre, there will be other guests with expertise in different areas of the study programme which will be confirmed through our webpage, Facebook, Twitter and on the information bulletin.

During the master’s course, pastry and master chefs from restaurants with 2 or more Michelin stars, such as Martin Berasategi or Jordi Roca will run master classes on patisserie and restaurant desserts.

During these classes, which last between 2-4 hours, the experts will prepare some of their most emblematic creations and explain the application of techniques, creative methods, their vision and philosophy.

The following are some of guests invited to the first course:

    JORDI PUIGVERT: chef by training and pastry chef by passion. After working at El Celler de Can Roca, Espai Sucre, Alkima and Les Cols, he dedicated himself to the development and teaching of new patisserie techniques around the world, as well as providing technical advice to companies in the sector. Author of a book crucial to the understanding of the new concepts and techniques of modern patisserie.

    JORDI ROCA: having completed his studies at Girona Catering School, he returns to his “maternal home” (El Celler Can Roca restaurant, currently holder of three Michelin stars), where he discovered the secrets of patisserie under the guidance of the British pastry chef Damian Allsop. Today, his lines of research, such as chromotherapy and the introduction of perfume to the world of sweets, have marked trends. All this, plus his relentless efforts, have enabled him to take the desserts of the Celler to the highest point of world patisserie, and to be bestowed with the title of Best Pastry Chef by the San Pellegrino’s World’s 50 Best Restaurant Award 2014. He is also creator of the innovative Rocambolesc Gelateria in Girona, which offers a range of soft ice creams inspired by restaurant desserts.

    YANN DUYTSCHE: following his studies in hotel management, he started as pastry chef in his family’s restaurant en Ardres, northern France. His path led him through several important French restaurants as their pastry chef (Hotel Chateau Tilques with Jean Marc Arcangelia, Amandiers with Roger Vergé, and Moulin de Mougins with Jean Pierre Gestin) where he obtained a very important vision of the world of restaurant desserts. In 1995, Frederic Bau, director of the prestigious Encole du Grand Chocolat Valrhona, offered him the position of deputy head pastry chef at his school and there he had the opportunity to create and teach. In 2007, he created his own patisserie in Sant Cugat del Valles, where he could demonstrate and reveal his creations. He is the author of a crucial book “Diversiones Dulces” on the transition from patisserie to dessert cookery.

    MIQUEL GUARRO: educated in the Escuela del Gremio de Pasteleros of Barcelona. He worked at the Targarona and Bubo patisseries, and in France he became a member of the Metz’s team at the Frank Fresson patisserie. Winner of the Lluis Santapau award, the youngest in its history, which recognised him as the best Master Pastry Chef 2013. He headed the desserts section at the Dos Cielos restaurant. Today, he is the latest appointee to the academic team of the famous Chocolate Academy in Spain.

    MARIA SELYANINA: educated at the famous schools Le Cordon Blue in Madrid and Bellouet Conseil in Paris, she later trained in important patisseries such as Bubo (with Carles Mampel) or Dolc (with Yann Duytsche).  Today, she trains in her own House-Pastry Lab in Barcelona.

    FRAN SEGURA: young pastry chef from Alicante, great connoisseur of the world of chocolate, his style is a trendy patisserie whose objective is based on flavour, textures, and presentation. He was twice finalist in the famous Campeonato Nacional de Pastelería CANJOP, which awarded him the prize for the best cake and the best bonbon in the World Chocolate Master 2013 competition. He is also a contributor to specialist magazines (Dulcypas, Confiteria Española, and Pastry Revolution). Speaker and lecturer at various national and international courses and seminars.

... And many more

The small group format facilitates the interaction and debate with the guest lecturer or speaker




Fees / Grants

Price of the Master’s Degree Course:

The fees for the master’s degree course are €11,900  which must 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).

    2.937,5 € as a reservation fee payable at the time of confirmation of admission.

    The remainder of the fees is payable in 3 instalments of 2.937,5 € during the academic year.



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.





1 Pre- Registration

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.

2 To complete the different steps of the selection process

Step 1: accreditation of education and experience
The Selection Board will assess:
    Degree in gastronomy or equivalents
    HNC and HND education in cookery and catering  
    Higher education in patisserie  
    Other non-regulated patisserie, cake making, and dessert cookery studies carried out in prominent centres.

A minimum experience of 1-2 years in patisserie retail and manufacture, or in a restaurant desserts section is desirable.

Step 2: Contrasting Interview
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. If necessary, candidates will be required to provide additional information such as the production of a video or knowledge test that can demonstrate their qualities, abilities and skills in the kitchen.
Step 3: evaluation of motivation and personal aptitudes
The Selection Board will assess the motivation, as well as the personal aptitudes, that will enable students to succeed in this training process. Personal statements will be taken into account for this purpose.
Once the 3 steps of the selection process has been completed, candidates will be awarded a final mark. The 18 candidates with the highest marks will be admitted

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.
In certain cases, applicants who have been accepted will be required to attend, prior to the start of the master’s degree, a compulsory course intended to provide the same level of knowledge to ensure their success in this rigorous programme. Failure to achieve this level will result in the offer being withdrawn.
Candidates who have been admitted will be asked to pay the reservation fee before formalising the registration.

It is important to emphasise that::
    The period for registration will remain open until all places have been allocated. The maximum number of students to be admitted is 18.
    A first selection of applications will take place from the opening of the registration period until the middle of July 2023. Applicants will be notified as and when the Board completes their assessments.
    Replies to applications received after that date will be sent as soon as practical.
    In the case of foreign students, the letter of acceptance and all other information necessary to apply for visas will be supplied to successful candidates once they have paid the confirmation of registration fee.


Enquiries and further information from:


Culinary House

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



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.

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
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, and 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 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 advise 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 students’ card at the Oficina de Extranjeros of Donostia-San Sebastian. This students’ office of the BCC will provide the necessary information to students in this regard.

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 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 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.



Provide your personal details to get more information about the master program
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