NEXT EDITION: FEBRUARY  2025

We aim to provide a comprehensive mastery of front-of-house operations.

Mastering service techniques is important, but it's 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 cultivates in students the acumen to manage environments that are subject to constant changes, such as the dining room, benefiting both the team and the customer.

PRACTICAL INFORMATION

• Campus-Based Learning at Basque Culinary Center
• Academic Period: february to march 2025
• Schedule: mondays and tuesdays 9:15 AM to 6:30 PM(CEST)
• 20 available spots
• Degree from the Faculty of Gastronomic Sciences at Basque Culinary Center
• Inquiries and more information: cursosonline@bculinary.com

PROGRAM'S OBJECTIVES

• Develop leadership skills in front-of-house management.
• Refine customer service by teaching students to understand and meet diners' needs, solve problems, and build strong customer relationships.
• Master restaurant floor management by teaching operational management of the dining area, covering aspects such as planning and organization, human resource management, service coordination, and optimizing business profitability.

CAREER OPORTUNITIES

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

• Director/Manager of Restaurant Dining Rooms: Graduates may access roles in restaurant management, leading teams, and ensuring excellent service.
• Customer Service and Restaurant Management Consultant: Graduates can provide specialized consulting services in customer service and restaurant management, assisting other establishments in improving their operations and service quality.
• Operations Manager in the Hospitality Industry: Graduates may also aspire to positions as operations managers in the broader hospitality industry, working in hotels, resorts, or other hospitality businesses.
• Trainer in Service and Customer Care: Those interested in education can become trainers or instructors in culinary training institutions, sharing their knowledge and experience in service and customer care with future professionals in the industry.

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:

• 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 to march, 2025
• Schedule: mondays and tuesdays, 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.

1 Pre-registration:

2 Period for applications:

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

TRÁMITES PREVIOS AL VIAJE A ESPAÑA

Visado de larga duración

Este visado habilita para residir, residir y trabajar, estudiar o investigar en España. Todos los extranjeros que deseen entrar en España para residir, residir y trabajar o estudiar necesitan contar con un visado de este tipo, a menos que se trate de ciudadanos de la Unión Europea, Islandia, Liechtenstein, Noruega o Suiza.

La solicitud de visado de larga duración debe presentarse mediante un impreso de solicitud  debidamente cumplimentado (original y copia), que puede descargarse gratuitamente de este enlace “Impreso de solicitud” puede ser obtenido también gratuitamente en las Misiones Diplomáticas u Oficinas Consulares de España en el extranjero.

Los documentos que por norma general habrá que presentar en la embajada para la gestión del visado serán:

• Facilitados por Basque Culinary Center
  • Certificado de matrícula firmado y sellado por BCC
  • Programa formativo sellado por BCC
  • Calendario académico sellado por BCC
• A facilitar por el alumno
• Seguro médico
• Certificado de alojamiento en San Sebastián

*Los documentos requeridos en cada uno de los países son diferentes. Consultar las diferentes embajadas y consulados: AQUÍ

Más información sobre el proceso de petición del visado.

TRÁMITES NECESARIOS A REALIZAR EN ESPAÑA

Los alumnos internacionales nada más llegar a San Sebastián deben de gestionar los siguientes documentos:

NIE

La solicitud del NIE (Número de identidad de extranjero) tiene como objetivo otorgar un número de identidad de extranjeros a los efectos de identificación necesario para poder residir en España.

Nº de la Seguridad Social

Este nº permitirá al alumnado poder ser dado de alta en la Instituto Nacional de la Seguridad Social a la hora de realizar prácticas académicas o trabajar.

Más información sobre el proceso solicitud de estos documentos.

A continuación se presentan algunos datos que reflejan el COSTE DE VIDA en Donostia - San Sebastián:

Entretenimiento

Transporte

La mejor manera de desplazarse por la ciudad es mediante su red de autobuses urbanos. Las empresas que prestan este servicio son la Compañía del Tranvía de Donostia-San Sebastián y LurraldeBus.

En www.dbus.es  y www.lurraldebus.eus/es ofrecen información completa sobre rutas, horarios y tarifas. La web también ofrece la posibilidad de calcular la ruta en autobús entre dos puntos y la duración estimada del trayecto.

Este servicio público de autobuses cuenta con la opción de crear una tarjeta individual para asi beneficiarte de bonos de transporte mensuales que abaratan los costes. Más información en www.mugi.eus/index.php/es/

Cesta de la compra