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Bartending and Contemporary Cocktail Craft



Behind a cocktail, there is understanding and mastery of the avant-garde.

The program offers a comprehensive perspective to master the technical and conceptual aspects of coctail making, the application of cutting-edge techniques, as well as insights into the business and customer knowledge. Emphasizing a practical and motivating approach, it invites students to reflect and assimilate the knowledge acquired, ultimately enhancing their skills as bartenders. The course comprises over 60 hours of practical training, led by Patxi Troitiño, a master mixologist, and an expert faculty from the school, along with renowned guests from the world of mixology.


  • Campus-Based Learning at Basque Culinary Center
  • Academic Period: october 2024
  • Schedule: monday to thursday, from 15:15 PM to 20:15 PM (CEST)
  • 18 available spots
  • Degree from the Faculty of Gastronomic Sciences at Basque Culinary Center.
  • Inquiries and more information:


  • Understand the operation of a bar, customer service, utensils, and products in the world of mixology.
  • Acquire complementary skills such as management, teamwork, personal, and communication skills, etc.
  • Master both classic and cutting-edge mixology techniques.
  • Develop creative and sensory skills for crafting signature cocktails as well as your own creations.
  • Explore the gastronomic possibilities of cutting-edge techniques and how to apply them in cocktail creation.


We understand that professional opportunities can vary based on geographical location and individual preferences of the students. However, with this program, participants can pursue roles and positions in the following areas:

  • Bartender in cocktail bars, private clubs, or gourmet restaurants.
  • Bar and mixology manager in food and beverage establishments.
  • Menu design specialist for cocktail offerings in restaurants.
  • Consulting on cocktail offerings.
  • Brand ambassador for companies in the industry.
  • Product development manager in the world of mixology.
  • Instructor in mixology at educational institutions.


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.



The program is aimed at individuals with the following profiles:

  • Cocktail Maker
  • Bartender
  • Front-of-House Staff in the Hospitality and Restaurant Industry
  • Sommelier, Maître, or Bar Manager
  • Manager or Supervisor of a cocktail or beverage establishment
  • Cooks who want to expand their culinary perspective and incorporate cocktails into their menu design.

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: The Bartender and the Customer

  • The Customer: Types, Identifying Needs, and Sales Techniques.
  • Bar Management and Leadership: Costs, Personnel Management, Products, Responsible Consumption, and Legislation.

Module 2: Alcohols and Other Major Beverages

  • Distilled Spirits:
    • Origin of Alcohol and Distillation Processes.
    • Grape-Based Spirits: Brandy and Cognac.
    • Cereal-Based Spirits: Vodka, Gin, and Whisky.
    • Sugarcane-Based Spirits: Rum, Tequila, and Mezcal.
  • Liqueurs.
  • Fermented Beverages:
    • Wine.
    • Beer: Production, Types, Styles, and Tasting.
    • Coffee: History and Origin, Brewing, Extraction Methods, Barista Techniques, Latte Art, and Coffee Mixology.
    • Vermouth.

Module 3: Raw Materials Applied to Mixology

  • Understanding the primary ingredients used in mixology.
  • New ingredients in mixology:
    • Sprouts and Flowers: Origin, Characteristics, and Application Techniques.
    • Citrus and Botanicals.
    • New Fermented Ingredients in Mixology.
    • Syrups and Cordials.
  • Other Raw Materials.
  • Sustainability in Mixology:
    • Homemade Preparations.
    • Utilization of Waste in Mixology.

Module 4: International Classic Mixology 

  • History of Mixology.
  • Bar Tools: A Bartender's Tools and Their Usage.
  • Introduction to International Cocktails: International Recipe Book.
  • Techniques and Processes for Cocktail Preparation.
  • Practical Workshops for Cocktail Development and Creations.

Module 5: Signature Mixology

  • Introduction to Signature Mixology.
  • Practical Workshops for Cocktail Development and Creations.
  • Practical Cases of Signature Mixology and Masterclasses by Notable Bartenders.

Module 6: Creative Mixology and Gastronomic Mixology

  • Creativity: Knowledge, Application, and Evaluation.
  • Creativity Tools.
  • New Technologies Applied to Mixology.
  • New Cocktail Preparation Techniques: Foams, Spherification, Gelification, and Emulsions.
  • Dry Ice and Liquid Nitrogen: Applications.
  • Snacks 2.0: Techniques, Flavors, and Textures.
  • Food Pairing.

Module 7: Final Project

The academic period will conclude with the creation of a project involving the development of a cocktail menu for an establishment or event.

Module 8: External Curricular Internships

The educational program will end with a one-month internship in an internationally recognized establishment.

  • Academic Period: october 2024
  • Schedule: monday to thursday 3:00 PM to 8:00 PM (CEST)
  • Curricular Internship Period: january to February 2025 (1 month)
    • *Learning visits, masterclasses, and seminars may be scheduled in the morning if required by the activity.

The program is delivered using the learning by doing methodology, based on the idea that the best way to learn is through hands-on experience and direct action. Instead of focusing solely on theory and passive instruction, this methodology encourages students to acquire knowledge and skills by actively participating in practical activities and real projects.

Taking this learning approach into account, the course features the following components:

  • Theoretical-Practical Sessions: Students gain foundational knowledge in each module through theoretical-practical sessions, reinforced by classroom demonstrations led by both Basque Culinary Center faculty and industry experts.
  • Practical Sessions: Every two weeks, a full week is dedicated to applying the acquired knowledge individually and collaboratively, with over 60 hours devoted to hands-on practice of various techniques and preparations.
  • Guest Masterclasses: Sessions featuring industry professionals who provide firsthand insights and experiences in the field of mixology.
  • Knowledge Activation Activities: Autonomous work designed to engage with the content covered in classroom sessions.
  • Final Project: Working in pairs, students create a cocktail offering for an establishment or event, presented in the last week of the course.
  • Learning Process Monitoring and Final Project Tutoring: Students receive guidance and support from the entire teaching team, including the course coordinator and Basque Culinary Center instructors, ensuring they make the most of the course.
  • Learning Journeys: Field trips to apply acquired knowledge in real-world settings.
  • External Internship: Upon completing the on-site portion at Basque Culinary Center, students conclude their training with a one-month curricular internship in renowned national or international cocktail bars or establishments.

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.


Patxi Troitiño

Patxi is a prominent figure in the international cocktail scene, renowned for pioneering "molecular mixology" and "gastro-cocktail." He earned the title of Spain Cocktail Champion in 2009. Passionate about his profession, Patxi shares his knowledge through two books and as a speaker at industry fairs. He serves as the Head Bartender at Hotel Zinema7 and Hotel Akelarre and owns Stick Cocktails. His motto is "seeing life through the eyes of a bartender," reflecting his dedication and love for mixology.


Gonzalo Parras

With over 25 years in the restaurant industry, including 19 years in teaching customer service, Gonzalo is the Coordinator of the Service and Customer Care department. He teaches various specialties and tutors projects in the Bartending and Modern Mixology Expert Course. His expertise lies in the liquid world, including fermented and distilled beverages, and he is passionate about service and presentation techniques in view of the customer.

Guest Experts:

Throughout the course, renowned bartenders will share their knowledge and experiences in cocktail creation, competition preparation, business model secrets, etc.

Some past guest experts include:

  • Borja Cortina: Owner of Varsovia Gijón and Catering "Varsovia on the Road." Named "Best Bartender in Spain" in 2015 and winner of the Diageo World Class Competition. Currently a Brand Ambassador for Schweppes.
  • Manu Iturregi: Whisky expert and owner of Residence Café in Bilbao. President of the Bartenders Association of Bizkaia and Brand Ambassador for brands like Royal Bliss.
  • Yeray Monforte: Head of speakeasy "The Bad Company 1920" and recent opening of "The Love Company" in Madrid. Winner of the Cocktail Competition Ti´Punch Cup.
  • Antonio Naranjo: Head of the new project "Especiarium" in Barcelona. Led well-known bars like Dr. Stravinsky and Himkok.
  • Adal Márquez: Head Bartender of Boadas Cocktails, Barcelona's oldest and iconic cocktail bar.
  • Giacomo Giannotti: Bar manager at Paradiso, third in "The World's 50 Best Bars." Winner of the 2014 World Class Competition.
  • Diego Cabrera: Bartender and co-founder of projects like Salmón Gurú and Viva Madrid in Madrid. Brand Ambassador for Schweppes and Tanqueray. Named one of the most influential people in the world of mixology.

The total fees for the programme are €4,050 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).
  •  40% of the total, that is €1,560  as a reservation fee payable at the time of confirmation of admission.
  •  The remainder of the fees, €2,340 two weeks prior to the start of the programme.

This price includes:

  • Academic materials.
  • Seminars and masterclasses included in the educational program.
  • Management of curricular internships.
  • Issuance and sending of the degree/certificate.
  • Access to over 5000 references in the Faculty Library.
  • Registration for Basque Culinary Center's Bculinary Alumni service.

Financing options

The Basque Culinary Centre has special financing agreements with various financial organisations.

Options for Discount

Refundable (partly or wholly) through the Fundación Tripartita.

Assistance with Accomodation

The students’ information office of the faculty will provide the necessary information and will assist students with their search for accommodation and shared flats.

The Basque Culinary Centre has a system of admissions that aims to ensure that our students have the academic level and personal competences required to complete the study plan successfully.

1 Pre-registraion:

Students wishing to be considered must send the following to
    The completed application form.
    Documentation to be attached to the application.
    Registration fee (fully refundable in refundable in full in the case of not being admitted). This fee is 150 euros.

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.

For any further enquiries regarding course requirements or the admission process, please do not hesitate to contact us on

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.

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 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 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

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.

Academic Period : october to december 2024
Monday through Thursday, 3:15 PM to 8:15 PM
Practical sessions: january 2025
de monday to thursday, 3:15 to 8:15 PM (CEST)
18 spots available
4.050 €
Basque Culinary Center


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