Since the beginning, there has been a quest to reinvent the grand classics, and pastry is no exception to this concept. Our program immerses students in the exciting world of pastry, where tradition blends with creativity to bring forth new sweet gems that retain their unique essence. Throughout the course, participants will learn from the basics, delving into essential techniques and formulations to become true experts in dessert creation. This program will provide them with the discipline, technique, and confidence needed to bring their own pastry masterpieces to life.
Campus-Based Learning at Basque Culinary Center
Academic Period: may to june 2014
Schedule: monday to friday from 3:00 PM to 8:00 PM (CEST)
18 available spots
Degree from the Faculty of Gastronomic Sciences at Basque Culinary Center
Inquiries and more information: email@example.com
Consolidate and deepen the foundations of traditional pastry in all its areas of execution (restaurants, workshops, specialized pastry shops, etc.).
Master the application of cutting-edge culinary techniques applied to the sweet world.
Acquire the basics of formulation to construct personalized recipes.
Develop the taste profile of sweet cuisine.
We know that professional opportunities can vary depending on the geographic location and individual preferences of the students; however, with this program, participants can take on roles and functions in the following positions and areas:
Pastry Chef: Graduates could work as pastry chefs in bakeries, pastry shops, restaurants, hotels, or start their own pastry business.
Culinary Consultant: Those interested in culinary consulting can offer specialized pastry advisory services to restaurants, catering companies, or work as independent consultants.
Pastry Entrepreneur: Students wishing to start their own pastry business can use the skills acquired in the course to develop unique pastry concepts and successfully manage their own business.
ARE YOU AN INTERNATIONAL STUDENT?
Students enrolled in a course with a duration of fewer than 3 months typically do not need to apply for a visa in most cases. You can check the list of countries where citizens do or do not require a visa by referring to the information provided in Annex I (scroll down to find the relevant information).
If your nationality requires a visa, you should apply for a type C (Schengen) visa to enter Spain.
International students should travel with official documentation confirming their enrollment in the course and proof of the medical insurance coverage purchased, which will provide coverage during their stay in Spain.
SEEING IS BELIEVING!
The program is aimed at individuals with the following profiles:
Pastry chefs in bakeries
Pastry cooks in restaurants
Experienced professional cooks
Educators from gastronomy institutions
Students of cooking or pastry looking to expand their knowledge in the world of sweets.
If you don't see yourself reflected in the points above and are interested in the course, please don't hesitate to contact us. The course coordination team will assess your education and experience and provide you with a response.
Module 1: Review of Essential Pastry Preparations
Whipped dough, pastries, and bases.
Creamy and frothy textures.
Tempering of chocolate.
Module 2: Basic Formulation
Ice cream and its raw materials.
Module 3: Creative Processes Focused on Restaurant Desserts
Creative methods and sweet trends.
Module 4: Basic Contemporary Techniques. Fundamentals and Applications
Foams: fat-based, gelatin, starch, albumin, hot and cold.
Airs: with alcohol, chocolate, fats.
Thickeners and Gelling Agents: pectins, gelatin, agar-agar, iota.
New Products: wafer paper, liquid nitrogen, maltodextrin.
Module 5: Development of a Sweet Menu
To conclude the course, each group, consisting of 3 - 4 students, will create a restaurant dessert menu consisting of 5 courses, which will be presented to a professional jury.
Academic period: may to june 2024
Schedule: monday to friday, 3:00 PM to 8:00 PM (CEST)
*Some sessions may also be scheduled in the morning if the activity requires it.
The program is delivered using the "learning by doing" methodology, which is based on the idea that the best way to learn is through practical experience and direct action. Instead of focusing solely on theory and passive instruction, this methodology promotes students acquiring knowledge and skills by actively participating in practical activities and real projects.
What is the course dynamic like?
Mondays and Tuesdays will feature more conceptual and inspirational sessions. These sessions will be addressed through both theoretical classes and demonstrations led by expert professors from Basque Culinary Center.
The rest of the week, students will apply all the concepts learned to practical workshops, focusing on creativity and innovation. They will put into practice the applicability of the techniques seen.
Before each session, students will engage in knowledge activation activities and have access to a user-friendly support platform as a reference for their learning.
At the end of the course, with the aim of applying the acquired knowledge, students will work in groups to create a dessert tasting menu. This menu will be presented during the final week, and feedback on the work and projects will be provided.
The next 3 weeks students will work by groups in the development of a sweet menu every week.
Mondays will be inspiring and a visiting professor will give a workshop based on concepts of creativity, descontextutalization, etc.
The rest of the week the students will work on the development of sweet menus, according to marked guidelines: Snacks, predesserts, restaurant desserts, petit fours ...
In the last week a small project will be developed and feedback will be received on works and projects carried out.
Before each session we will work on knowledge activation. At the end of the course a Basque Culinary Center Diploma will be awarded.
Learn from Industry Experts with Experience!
Students will have the opportunity to learn from accomplished professionals in the field, recognized for their academic, intellectual, and social influence, as well as their impactful contributions. The program features a panel of instructors composed of experienced culinary experts with specialized knowledge in the field of Gastronomy.
EXPERT PROFESSOR IN FORMULATION
With a rich background as a pastry chef and pastry instructor, Cesar's journey has led him to consultancy and culinary demonstrations worldwide, collaborating with industry giants like Rice Corn Nuts S.L. In the educational realm, Cesar is an esteemed associate professor at Basque Culinary Center. His expertise also extends to developing new products, such as cream cheese and mascarpone, with Quescrem for over seven years. Cesar's mastery transcends to the world of chocolate decorations at Dobla and Elle & Vire, where he contributed for several years. He's also made a mark as a Technical Advisor at Icam Cioccolato, specializing in quality Italian chocolate production. Adding to his culinary credits, Cesar has been an advisor at Kerry Group's Ravifruit, providing fresh and frozen fruit-based products to culinary professionals.
PROFESSOR OF PASTRY AND BAKING TECHNIQUES
Cristina journey in the culinary world commenced in Dublin, Ireland, where she plied her trade in renowned restaurants. After this formative experience, she embarked on an adventurous sojourn, crisscrossing Europe and Southeast Asia. Upon her return to Barcelona, her insatiable passion for pastry led her to the prestigious Escuela de Hostelería Hofmann, where she played a pivotal role in both instructional and production aspects for two enriching years. Currently, Cristina serves as a dedicated instructor in traditional and contemporary pastry at Basque Culinary Center. Her role involves not only imparting essential knowledge but also shaping the academic strategy and overseeing the procurement of materials for various pastry-related classes.
El total cost of the course is 3.010 €, which should be paid as follows:
150 € upon application (fully refundable in case of non-admission).
40% of the total amount, which is 1.204 €, upon confirmation of admission, as a reservation fee.
The remaining amount, 1.806 €, should be paid two weeks before the start of the program.
The price includes:
Basque Culinary Center uniform
Issuance of the diploma or certificate
Enrollment in the Basque Culinary Center alumni service: Bculinary Alumni
Bank Financing Options:
We have financing agreements with Banco Sabadell, Caixa Bank, and Caja Rural. For more information, please contact firstname.lastname@example.org.
*Offers are valid for residents in Spain. Please inquire in your home country about financing options with institutions you trust.
This course offered by Basque Culinary Center is partially eligible for FUNDAE funding. If you are interested in funding this course, please request more information at email@example.com.
Refund and Cancellation Policy:
Please refer to the detailed information regarding the refund policy.
The Basque Culinary Centre has a system of admission that aims to ensure that our students have the academic level and personal competences required to successfully complete an innovative and demanding study plan.
Students wishing to be considered must send the following by e-mail (firstname.lastname@example.org): •A copy of the Curriculum Vitae •One passport size photo •Photocopy of national ID or passport •Applicant’s personal statement in support of their application
2 Period for applications
The period for application will remain open until all places have been allocated. The maximum number of students to be admitted is 18.
Applicants will be notified of the outcome of their application within a period of one month.
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.
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.
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.