This master’s degree course, aimed at chefs with professional experience, is the training that will allow you to take a leap forward in your professional career. Obtain a real understanding of products, their origin, varieties, gastronomic properties and behaviour in the kitchen. Learn everything about modern techniques, from their physics and chemistry to becoming skilled in their application. Become immersed in the latest trends of the most prestigious chefs.
A 6-month programme, which culminates with a stage at the best national and international restaurants.
Taught by tutors with extensive professional and academic experience, the course includes seminars and master classes attended by product experts and prestigious international chefs. The acquisition of knowledge is complemented with study excursions and the production of a master’s final project.
• Next master’s degree course will commence in October 2021!
• The Master's Degree is an own degree issued by the University of Mondragon
REASONS TO DO THIS MASTER’S DEGREE COURSE
You will become an expert in culinary techniques and master the most advanced culinary applications.
You will learn the essentials of traditional cookery, which has made possible evolution of the kitchen.
You will become a world chef, knowledgeable in the culinary techniques from near and far cultures.
You will learn the gastronomic properties and best applications of products from around the world..
Thanks to the acquisition of that knowledge, you will become the most valued professional wherever you go.
Your in-depth technical knowledge will enable you to adapt to different business models.
You will learn from the best professionals, those who only seem to be accessible in a conference environment.
You will have at your disposal the best installations and resources in the most authentic of environments.
You will develop your sensory skills and judgment based on technique and product knowledge
You will develop your inventive skills to produce coherent recipes that have their own personality, combining products with quality, experience with customer service and create perfection.
You will take a qualitative leap forward in your professional career, thus improving your business and becoming a highly qualified chef, which will make you stand out in the current market.
This master’s degree course is aimed at professionals with the following profile:
•Degree in Gastronomy
•HNC and HND education in cookery and catering
•Other non-regulated cookery studies carried out in prominent centres.
It is a requirement that candidates have at least 3 years work experience in cookery in different capacities.
The programme enables the student to acquire advanced competences in the following areas:
•In-depth knowledge of products and their culinary applications
•Creative restaurant processes
•Trends and innovation in the kitchen
•Modern culinary techniques
TERM TIMES: from October to March
TIMETABLE: from 15:30 to 20:30 Monday to Friday*
PRACTICAL PERIODS: April to June 2022
CALENDARIO EDICIÓN 2021/2022
Work experience in restaurants (for those who request them) will take place after the master’s course has been completed. Their duration will be 480 hours distributed between a minimum of 3 and a maximum of 6 months.
Students will have the option to validate their work experience as accredited professional experience.
*The timetable is from Monday to Thursday from 15:30 to 20:30. The gastronomic excursions, master classes and gastronomy products seminars may take place in the mornings if the activity requires it.
70% of the master’s teaching hours are practical using innovative methodologies to offer students a rigorous, active and comprehensive learning process.
Classes will take place from Monday to Friday and students will have distance learning activities between sessions with the aim of assimilating the knowledge acquired or put them into practice in subsequent sessions.
Evaluation will be continuous and students will be required to achieve regular objectives which will be assessed by external professionals and tutors from the Basque Culinary Centre. Occasionally these will also be tested in actual customer service situations.
The learning will also take place outside the classroom as there will be gastronomic study excursions that will enable students to have first-hand experience of the origin of the products used in cooking. There will be visits to, among others, different specialist agricultural, cattle or poultry raising enterprises, markets, technological centres, a dairy, foie or smoked goods production centres, meat producers, pastry and bakery establishments, wineries, vineyards, etc.
Throughout their training, students will produce a final master’s Project from which expert professionals will evaluate, in an actual service situation, their creative skills and coherence of their culinary proposal.
Practical in-company work experience will take place once the teaching period and the final master’s project have been completed. This will last 3 months (480 hours) and will take place in:
•Nationally and internationally recognised restaurants such as: Arzak, Mugaritz, El Celler de Can Roca and many others associated with the Basque Culinary Centre.
•Gastronomy R&D departments
•Gastronomic innovation projects such as Bulli-Lab
•R&D departments within the food industry or other businesses in which students are able to develop their skills.
Students may validate their work experience through accreditation of competence
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 acclaim.
•Project and practical sessions tutors
•Students support office
Students will take part in these seminars where guest chefs will be in perfect tandem with the product experts. They will share your vision on rice cooking, Iberian pork, dairy products, spices, fish, etc., demonstrating in detail the application of different culinary techniques, both traditional and/or modern.
Some of the chefs invited to previous editions of the course were: Kiko Moya, Javier Olleros, Ricard Camarena, Eneko Atxa, Josean Alija, Xabier Gutiérrez, Javier Olleros, Oswaldo Oliva, Mateu Casañas, Juan Fra Valiente, Albert Raurich, Rodrigo de la Calle, etc.
A finishing touch to the academic team are the master classes. These are sessions lasting between 2 and 4 hours and are run by internationally renowned chefs: Andoni Luis Aduriz, Pedro Subijana, Juan Mari Arzak, Quique Dacosta or Joan Roca have been some of the leading participants.
During the master class programme, the best known and most up-to-date chefs will demonstrate to students their vision, concept, creative methods and latest culinary ideas.
You will learn from the best!
Fees / Grants
The total fees for this master’s degree course are €12,850 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).
•€3.175 as a reservation fee payable at the time of confirmation of admission.
•The remainder of the fees is payable in 3 instalments of €3.175 in October, December and February.
*This amount is subject to some variation ahead of the next edition
The centre has special financing agreements with various financial organisations.
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 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 STAGES OF THE SELECTION PROCESS
Step 1: accreditation of education and experience
The Selection Board will assess: •Cookery and/or catering training •Professional experience in cookery and/or catering (preferably for a minimum of 3 years) •References provided as a recommendation letters
Step 2: knowledge tests For candidates who have completed step 1, the Selection Board will conduct a personal interview to contrast the information provided. 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 have 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. Candidates who have been admitted will be asked to pay the reservation fee before formalising the registration. The Basque Culinary Centre implements an admission system aimed to ensure that our students have the necessary academic level and personal competences necessary to succeed in completing a demanding and innovative study plan. A Selection Board will be responsible for selecting the successful candidates. 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 2016. 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.
DESCRIPTION OF THE RESIDENCE
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
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.
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
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. 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. The students office of the BCC will provide the necessary information to students in this regard.
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.
A document containing information on some of the residences in the city can be found below.
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.