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The success and sustainability of a restaurant depends largely on a rigorous project design and on the acquisition of the competences necessary to manage it.
You can obtain the competences required to manage the different areas of a restaurant (kitchen, service and business management) and develop a global and innovative vision of its concept and management in one year, in a format compatible with your job or on the completion of a stage.
You will discover new trends in business models and will be given key ideas to create profitable and sustainable formats.
60 credits, which include the production of a final master’s project that can be completed either individually or as part of a team, and for which tutors specialised in the different areas covered by the programme will be made available.
Master Classes, as well as nationally and internationally renowned guest tutors, will share their experiences and assist with first-hand teaching on the best current business models.
• Next Editión: October 2020.
10+1 REASONS WHY ATTEND THIS MASTER
You will learn from distinguished specialist tutors in the HORECA sector and will benefit from personal tutorials.
• Hotel and catering professionals, with aspirations to take a leap forward in the quality of their professional career.
• Managers and owners of catering businesses motivated by change and by the creation of new models.
• Entrepreneurs trained in other areas who wish to develop a gastronomy project in the middle term or to specialise in restaurant management.
The content of the Master’s degree course is structured as follows:
1. BUSINESS MANAGEMENT
The objective is to obtain the necessary knowledge to be able to define the business model and develop the skills to plan and manage the different areas of a catering business in a profitable manner.
2. THE GASTRONOMIC OFFER
The objective is to learn about the current gastronomy trends with the aim of developing an individual culinary concept and the criteria needed to assess the coherence of the gastronomic offer with the specific business model.
Likewise, the necessary skills to manage the culinary process efficiently will be acquired in this model.
The objective is to learn how to be in control of the work by using tools designed to generate ideas and develop a creative attitude, as well as how to apply a system of innovation to both the product and the management of the business.
4. CUSTOMER SERVICE
The aim is to acquire the necessary knowledge and skills to design customer service processes, direct the front-of-the-house team and manage the service appropriately.
The basic sommelier skills and knowledge to efficiently manage the wine and drinks service in a restaurant will also be addressed.
5. TUTORIALS, LEARNING EXPERIENCES, PRACTICAL EXAMPLES AND CASE STUDIES
You will learn and understand the key to the success of benchmark business models and develop a coherent and innovative project from prestigious guest speakers, technical visits, gastronomic experiences, demonstrations and with the monitoring and guidance of a tutor.
For further information on the study plan, download the Programme of the Master.
TERM TIMES: from October to May
PRACTICAL SESSIONS: from June to August
TIMETABLE: Monday from 9:00 to 18:30 and Tuesday from 9:00 to 17:30
NUMBER OF PLACES: 30
REGISTRATION: the registration will be opened from March 2019 until the end of the course places.
CLASSROOM BASED SESSIONS TAKE PLACE ON MONDAYS AND TUESDAYS, 3-4 TIMES A MONTH. 25 INTENSIVE SESSIONS
Sessions include project tutorials and seminars about supplementary subjects.
The teaching-learning process is based on the following methodological concepts:
Theory lecture on topics scheduled for the session.
• Participative analysis and discussion of each topic and their application to restaurant management.
• Lecture on real life experiences aimed at contrasting the applicability of the concepts developed.
• Pooling of distance learning and project activities.
• Study trips.
• Culinary demonstrations.
The learning is reinforced with the interaction between the participants and the expert professionals and coordinators of the Basque Culinary Centre.
On the distance learning side, participants will have the support of a platform that will enable then to activate previous knowledge during the face-to-face sessions, through reading material, exercises, case studies, etc.
To complete the learning, a project will be developed throughout of the master course; this will include a feasibility plan for a restaurant, either new or already operating. Students will have at their disposal the support of project tutor, who will remain with them for the duration of the project. The actual content of the project will be undertaken in different steps and delivery dates. Students will have the opportunity to carry out their project either individually as a part of a team.
During the course Students who so wish to will also be able to attend practical sessions in management, front of house and/or kitchens within an agreed network of restaurants.
You can apply the knowledge you acquire to day-to-day activities and to the project.
Some of the experts in catering, communication and gastronomy marketing who teach in the master’s course are:
• Adela Balderas: technical coordinator of the master’s degree course. Contributing tutor and coach in the Basque Culinary Centre. Visiting academic to Oxford University. Researcher and senior adviser in tourism and management areas. Trainer in national and international companies. Studying for a doctorate in Economic and Business Sciences.
• Mario Cañizal: vice-president of ANTA and Business Director of Food Services, author of three books on catering.
• Josep M Valsmadella: Adviser and tutor of marketing and sales in catering and food service companies.
• Ana Escobar: president and executive director of “Accion y Communicacion”, a communication and public relations agency specialising in gastronomy, oenology and life style since 1994.
• Enrique Lezcano: F & B and Operations Director for Melia. Chef and catering entrepreneur.
• Jose Javier Albizu Lopez: partner and manager of the advisory company “Lopez Galdona y Asociados”.
• Xabier Gutierrez: psychologist, chef, writer and dreamer. He has directed the research and innovation laboratory of the restaurant Arzak since 1990.
• Paco Berciano, restaurant adviser on the design of the wines and drinks offer. Author of the website verema.com.
• Luki Huber: industrial designer and co-creator of the Thinking manual.
• Luis Arrufat: tutor of cookery at the Basque Culinary Centre. He was the pastry chef at the Bulli restaurant for 6 years.
• Gonzalo Parras: front of house tutor at the Basque Culinary Centre.
• Jorge Breton: cookery tutor at the Basque Culinary Centre. Chef and entrepreneur.
Successful chefs, owners of great gastronomy businesses, active entrepreneurs of different innovative business models, etc.
At each session there will be guest speakers, who will relate their real life cases, and prestigious professionals who will transmit their experiences to students, interacting with them in small groups. Some guests from previous years have been entrepreneurs and chefs such as: Paco Pérez from the Miramar Restaurant, Iago Pazos from Abastos 2.0, Ricard Camarena from the Ricard Camarena Restaurant, Xabier Torrents from Area, Isabel Maestre from Catering, etc.
The price of the Master is 9,500 €, which will be paid in the following way:
• €150 at the time of applying for a place (refundable in full in the event of not being admitted or needing to withdraw).
• €3,740 as a reservation fee payable at the time of confirmation of admission.
• The remainder of the fees is payable in 3 instalments of €1,870.
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.
Enquiries and further information from: email@example.com
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:
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.
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.
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 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.
A document containing information on some of the residences in the city can be found below.
Download: Accommodation in San Sebastian
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.