NEXT EDITION: FEBRUARY 17, 2025

REGISTER HERE

Achieve complete mastery of the dining room.

It is important to master service techniques, but it is not the only thing. With this course, we aim to expand the boundaries of knowledge, offering students insights into psychology, team management, customer experience, dining room technology, communication, and more. In this way, the program builds in students an acuity to manage environments that are in constant flux, such as the dining room. This benefits both the team and the customer.

PRACTICAL INFORMATION

• On-site format
• Academic period: February 17 - April 8, 2025
• Schedule: Mondays and Tuesdays from 9:15 AM to 6:30 PM (CEST)
• 20 spots available
• Degree from the Faculty of Gastronomic Sciences of Basque Culinary Center
• More information and inquiries: cursos@bculinary.com

PROGRAM OBJECTIVES

• Develop leadership skills in managing the dining room.
• Perfect customer service. Teaching students to understand and meet the needs of diners, solve problems, and build strong relationships with customers.
• Master the management of the dining room. Teach the operational management of the dining room, covering aspects such as planning and organization, human resources management, service coordination, and business profitability optimization.

CAREER OPPORTUNITIES

We know that professional opportunities can vary depending on the geographical location and individual preferences of the students; however, with this program, participants can take on roles and functions in the following positions and areas:

• Director of Dining Room in Prestigious Restaurants: Graduates could take on leadership roles in dining rooms at restaurants, leading teams and ensuring excellent service.
• Consultant in Customer Service and Restaurant Management: Provide specialized consulting services in customer service and restaurant management, helping other establishments improve their operations and service quality.
• Operations Manager in the Hospitality Industry: Graduates could also aspire to operations management positions in the broader hospitality industry, working in hotels, resorts, or other hospitality businesses.
• Trainer in Service and Customer Service: Those interested in education could become trainers or instructors at culinary training institutions, sharing their knowledge and experience in service and customer service with future professionals in the sector.

GONZALO PARRAS, COORDINATOR, TELLS YOU MORE

ARE YOU AN INTERNATIONAL STUDENT? (click to find out what visa you need)

The program is aimed at individuals with the following profiles:

• Graduates in Restaurant Service Management, Hospitality, or related disciplines.
• Front-of-house professionals such as waiters, maîtres, restaurant managers looking to advance their careers.
• Educators who want to stay up-to-date with the latest trends in front-of-house and customer service.

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.

CURRICULUM

Module 1: The Role of the Dining Room in the Contemporary Restaurant

• The Host's Values
• From Social Protocols to Custom Protocols
• Socio-Gastronomic Culture
• Customer Typology in Fine Dining
• Evolution of Dining and the Dining Room
• New Trends and Values in the Dining Room

Module 2: Psychology and Communication Skills Applied to the Dining Room

• Leadership and Management Skills for Teams
• Achieving Efficient Emotion Management in Work Teams
• Talent Recognition and Assessment
• Conflict Management in Work Teams
• Emotional Intelligence Applied to Internal and External Customers
• Communication Techniques in the Dining Room: Oratory and the Art of Storytelling
• Body Language and Non-Verbal Communication in the Dining Room
• Increasing Sales in the Dining Room through Communication

Module 3: Designing Services, Experiences, and Sensory Aspects in the Dining Room

• Customer Experience Management: Managing the Customer's Experience through Service and Experience Design
• The Importance of Space: Interior Design, Architecture, and Decoration
• Sensory Aspects in the Dining Room: The Importance of Materials

Module 4: Management Tools for Improving Comprehensive Dining Room Management

• Labor Relations and People Management
• Purchasing and Supplier Management. Quality and Process Management
• Wine Cellar Management and Efficient Wine List Marketing
• Break-Even Point, Income Statements, and Management Indicators
• Menu Engineering and Clienting: Customer Strategies to Improve Revenue
• Dining Room Operations Manual and Documentation
• Advanced Service Techniques: Preparations and Creativity Visible to the Customer

Module 5: Restaurant Products: Immersion in the World of Wine, Beer, Coffee, Cocktails, and Other Products

• The World of Wine: Wine's Versatility as a Sales Tool
• Beer: Product Application for New Consumption Moments
• Creative and Signature Cocktails: Basic Principles of Mixology and Bartending Applied to the Dining Room
• Introduction to Other Products that Enhance the Dining Experience; Iberian Ham, Cheese, Bread, Spirits, etc.

Module 6: Technology in the Dining Room: An Approach to the Digital Era

• Digital Branding
• Digital Marketing
• Reservation Management and New Service Systems: POS, Handhelds, Electronic Menus, and Payment Systems

Module 7: Final Course Project

• Internal Analysis of a Business Model from a 360° Dining Room Perspective.

• Academic period: February 17 - April 8, 2025
• Schedule: Mondays and Tuesdays from 9:15 AM to 6:30 PM (CEST)

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.

In line with this approach to learning, the course features the following components:

• Theoretical-practical sessions
• Practical exercises and cases applied to the restaurant and service
• Workshops on experience design, sensory aspects, and operations management
• Exercises and readings to activate knowledge
• Wine tasting sessions and pairings, beer pouring, perfect coffee preparation, mixology, and more.
• Masterclasses with industry professionals who share real and inspiring experiences
• Learning visits to restaurant establishments.
• This hands-on approach aims to provide students with valuable practical experience and skills in addition to theoretical knowledge.

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.

COURSE COORDINATOR AND TUTOR

Gonzalo Parras

With over 25 years of immersion in the world of gastronomy, and 26 of those devoted to teaching the art of customer service, Gonzalo has woven an inspiring tale. He serves as the coordinator for the Dining and Customer Service department, a professor of various disciplines, and a mentor for the Expert Bartender and Modern Mixology courses. At the heart of his expertise lies the realm of liquids, from the intricacies of fermentations to the alchemy of distillations. Gonzalo is more than just a connoisseur; he's a true aficionado of beverages. However, what truly sets him apart is his fervent dedication to the art of service in the dining room and the delicate craft of plate presentation, often engaging diners in a delightful performance of culinary artistry.

As a key figure in the field of hospitality, Gonzalo not only brings his vast knowledge to the classroom but also his passion, and an unwavering commitment to nurturing the next generation of talents. With him, learning isn't just an endeavor; it's an immersive journey into the captivating world of liquid creations, sensory experiences, and the refined art of pleasing the most discerning palates.

Our program boasts an exceptional team of educators, encompassing highly skilled teaching staff and esteemed guest experts, each a luminary in their respective areas of program knowledge:

• F&B and Restaurant Management: Visionaries who have shaped the culinary landscape.
• Occupational Safety, Food Safety, and Sustainability: Guardians of well-being and environmental stewardship.
• Professionals: Oenologists, sommeliers, bartenders, and more: Masters of their craft.
• Emotional Intelligence, Psychology, Team Management, and Leadership: Guides to personal and professional growth.
• Customer Experience Managers: Pioneers in creating memorable dining experiences.
• Interior and Tableware Design: Artisans who craft the ambiance.
• Sensory Perception: Connoisseurs of taste, aroma, and presentation.
• Highly Regarded Maîtres and Sommeliers: Seasoned experts who elevate dining to an art form.

The total cost of the course is €3.090, which will be paid as follows:

• €150 upon application (fully refundable in case of non-admission).
• 40% of the total amount, which is €1.176, upon confirmation of admission, as a reservation fee.
• The remaining amount, which is €1.764, two weeks before the start of the program.

The course fee includes:

• Academic materials.
• Educational visits (transportation to the destination, visit arrangements, accommodation, and breakfast).
• Seminars and masterclasses included in the curriculum.
• Issuance and delivery of the diploma.
• 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. Please request more information at cursos@bculinary.com.

*Offers are valid for residents in Spain. Please check with the candidate's home country for financing options with trusted entities.

Bonification options:

This course, offered by Basque Culinary Center, is partially eligible for funding through FUNDAE. For more information, please contact cursos@bculinary.com.

Refund and cancellation policy:

Please refer to the detailed information regarding the refund policy.

Collaboration within faculty departments:

A limited number of collaborations in various faculty departments are available, which are compatible with the program and are published throughout the academic year on the BCC Students app, exclusively accessible to Basque Culinary Center students. These collaborations provide financial assistance to cover the cost of tuition and offer an opportunity to develop professional skills in various areas.

Special discounts:

• Members of the Association of Hospitality in Navarra: 5% discount.
• Euro-Toques members: 5% discount.
• Basque Culinary Center alumni: 5%-10% discount.
  • *Discounts cannot be combined.

Basque Culinary Center's admission system has a dual objective:

• To ensure that candidates possess the necessary academic level and personal skills to successfully complete an innovative and demanding curriculum.
• To verify that the master's program meets the educational needs and concerns of the candidates.

The application period will remain open until all spots are filled.

1 Submit the registration application

2 Admission process

Notice for international students: To enroll in a training program longer than 90 days, students from outside the Schengen area (check the list of countries) need to apply for a long-term student visa to legally reside in Spain. The faculty will provide each student with the necessary documentation for visa processing once the spot reservation is confirmed.

Additionally, the student must complete the remaining requirements as indicated by the Spanish Embassy. You can check the complete process in this section pre-trip procedures. Basque Culinary Center will provide the following academic documentation required for visa processing:

1. Enrollment certificate signed and sealed by Basque Culinary Center

2. Training program sealed by Basque Culinary Center

3. Academic calendar sealed by Basque Culinary Center

Inquiries and more information: cursos@bculinary.com 

PRE-TRAVEL PROCEDURES TO SPAIN

Long-term visa

This visa allows you to reside, reside and work, study or research in Spain. All foreigners wishing to enter Spain to reside, reside and work, or study need to have this type of visa, unless they are citizens of the European Union, Iceland, Liechtenstein, Norway, or Switzerland.

The long-term visa application must be submitted with a duly completed application form (original and copy), which can be downloaded for free from this link "Application Form" and can also be obtained free of charge from the Diplomatic Missions or Consular Offices of Spain abroad.

The documents that must generally be submitted at the embassy for visa processing are:

• Provided by Basque Culinary Center
  • Enrollment certificate signed and sealed by BCC
  • Training program sealed by BCC
  • Academic calendar sealed by BCC
• To be provided by the student
• Health insurance
• Accommodation certificate in San Sebastián

*The required documents in each country are different. Check the different embassies and consulates: HERE

More information on the visa application process.

PROCEDURES TO BE DONE IN SPAIN

International students upon arriving in San Sebastián must manage the following documents:

NIE

The NIE (Foreigner Identity Number) application aims to provide an identification number for foreigners necessary for identification purposes in order to reside in Spain.

Social Security number

This number will allow students to be registered with the National Institute of Social Security for academic internships or work.

More information on the process of requesting these documents.

Below are some data reflecting the COST OF LIVING in Donostia - San Sebastián:

Entertainment

Transport

The best way to get around the city is through its urban bus network. The companies that provide this service are the Donostia-San Sebastián Tram Company and LurraldeBus.

Complete information on routes, schedules, and fares is available at www.dbus.es and www.lurraldebus.eus/es. The website also offers the possibility of calculating the bus route between two points and the estimated duration of the journey.

This public bus service has the option to create an individual card to benefit from monthly transport passes that reduce costs. More information at www.mugi.eus/index.php/es/

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