The goal is to achieve a higher degree of perfection in the technique.

Have you studied culinary arts and feel like you still have much to learn? Do you have extensive experience as a chef but have never received formal training? Over the course of 5 weeks, guided by Basque Culinary Center instructors and guest chefs, students will perfect their culinary technique. They will embark on a journey through techniques related to food handling and preservation, cooking, pastry and baking, allowing them to solidify their knowledge base and acquire new skills in the preparation and presentation of dishes.

Practical information

• Campus-Based Learning at Basque Culinary Center

• Academic Period: may to June 2024

• Schedule: monday to Friday 8:30 AM - 1:30 PM (CEST)

• 18 available spots

• Degree from the Faculty of Gastronomic Sciences at Basque Culinary Center

• Inquiries and more information: cursosonline@bculinary.com

Program's objectives

• Master fundamental culinary techniques. Provide participants with the skills and knowledge necessary to perfect basic cooking techniques, including knife skills, ingredient preparation, and cooking methods.

• Explore creativity in the kitchen. Foster culinary creativity and experimentation by encouraging students to develop innovative dishes and unique presentations.

• Develop advanced technical mastery. Allow participants to refine their culinary skills to an advanced level, exploring more sophisticated and specialized food preparation techniques.

Career oportunities

We know 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:

• Fine Dining Chef: Leading teams in high-end restaurants, creating well executed avant-garde dishes.

• Master Pastry Chef: Working in pastry shops, preparing desserts and sweets.

• Culinary Consultant: Providing culinary consulting services to restaurants, catering companies, or food and beverage businesses.

• Gastronomic Entrepreneur: Opening and managing an establishment, cafe, or catering business, applying culinary skills.

• Instructor at Culinary Schools: Becoming a teacher or instructor in culinary education institutions, sharing advanced knowledge.

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.

Aimed at/Programme

The program is aimed at individuals with the following profiles:

• Professionals in the culinary sector, with prior training and/or work experience, such as:

• Culinary professionals: cooks, station chefs, head chefs, etc.

• Graduates in culinary studies.

Curriculum

Module 1: The Modern Chef and the Culinary Context

• Culinary Chemistry

• Food Quality

• Raw Materials

• Culinary History

• Key Culinary Innovations.

Module 2: Culinary Techniques

• Fundamentals

• Applications

• Related Dish Preparation.

• Food Handling and Preservation Techniques:

  • Food preparation and cleaning techniques.

  • Techniques for pre-preparation of raw foods.

  • Smoking and salting techniques.

  • Acid cooking techniques: marinating, ceviche, and pickling.

  • Vacuum cooking techniques with various applications.

• Food preservation.

• Cooking Techniques Applied to Culinary Practices:

  • Techniques for stocks, broths, consommés, creams, and sauces: slow cooking, various straining and clarification methods.

  • Water-based cooking techniques: blanching, scalding, etc.

  • Direct cooking techniques: stewing, braising, and steaming applied to modern cuisine.

  • Fat-based cooking techniques: frying, confit, and poaching.

  • Grilling and charcoal oven cooking.

• Visualization and practice of techniques applied to vegetables, meats, fish, seafood, and grains.

• Basic restaurant pastry preparations: cakes, dough, ice creams, sauces, mousses, ganache, etc.

• Basic bakery preparations: methodology, technique, and practice.

Calendar

• Academic Period: 27th may to 28th june 2024

• Schedule: monday to friday from 8:30 AM to 1:30 PM (CEST)

  • *Learning journeys, masterclasses, and seminars may take place in the afternoon if necessary.

Methodology

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:

• Primarily practical courses: Explanation of techniques and preparation of related dishes.

• Cross-cutting content to complement the competencies to be acquired by the student, such as culinary chemistry, food quality, etc.

• Activation of prior knowledge before each training session.

• Additional seminars and participation in Basque Culinary Center's activities.

• Learning journeys: Guided gastronomic visits with a culinary experience.

Teachers and guests

The program is known for its commitment to providing top-quality education. While the esteemed faculty and renowned guest instructors are carefully curated to ensure an exceptional learning experience, it is believed that the element of surprise can also be a valuable part of the educational journey. As part of an ongoing commitment to excellence, instructors are selected from a pool of experts with extensive experience and pedagogical expertise, ensuring that students receive the highest level of instruction from industry leaders. Rest assured, the final lineup of educators for the course will be a delightful revelation that adds to the excitement of the learning adventure.

Fees / Grants

The total cost of the program is €3.010, which is paid in the following manner:

• €150 upon submitting the application (fully refundable if not admitted).

• 40% of the total amount, which is €1.144, upon confirmation of admission, as a reservation fee.

• The remaining 60% of the total amount, which is €1.716, is due two weeks before the program starts.

The price includes:

• Academic materials for successful participation in the in-person classes

• Uniform for practical workshops, including an apron, hat, pants, and lab coat

• Issuance of the diploma

Bank financing options

We have financing agreements with Banco Sabadell, Caixa Bank, and Caja Rural. For more information, please contact cursos@bculinary.com.

• *Offers are valid for residents in Spain. Please inquire in your home country about financing options with institutions you trust.

Bonification options

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 cursos@bculinary.com.

Refund and Cancellation Policy

Please refer to the detailed information regarding the refund policy.

Admission

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 successfully complete an innovative and demanding study plan.

Student service

Accommodation

More information about accommodation here

Other accommodation options

Religious residences

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.
 

Female residences

Male residences

Secular residences

These are mixed and are larger than the religious residences. As a general rule, they do not have entrance times.

Mixed residences

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 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.

Sport service

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:

Donostia - San Sebastián

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.

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.

Why study gastronomy in Donostia-San Sebastian?:

• ecause 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.

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

BCulinary Alumni

You can access all the information in the following link.