The Master's program follows 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 solely focusing on theory and passive instruction, this approach encourages students to acquire knowledge and skills through active participation in practical activities and real projects.
The on-site classes, led by an experienced teaching team, mark the beginning of this educational experience. These classes are complemented by non-presential learning activities that help students internalize and consolidate their knowledge, as well as prepare for upcoming sessions. Practical application of knowledge in real-life situations is a fundamental component of this master's program.
Student progress is continuously assessed and challenged, and they must meet periodic milestones evaluated by both the teaching team and external professionals from the Basque Culinary Center. On some occasions, students' culinary creations are also subject to testing and evaluations by real customers, providing valuable practical experience.
Master's coordinator
Luis Arrufat
Master's coordinator
Luis, a culinary luminary in his own right, not only serves as the coordinating chef for our Master's program but also imparts his profound knowledge as a professor in Restaurant Pastry and Sweet Cuisine. His culinary journey is nothing short of extraordinary. Picture this: he held the prestigious position of Head Pastry Chef at the iconic El Bulli Restaurant during its final year, an establishment that represented the pinnacle of gastronomy. His talent and dedication also led him to become an integral part of Ferrán Adriá's culinary team for a remarkable six years.
But Luis's impact extends far beyond El Bulli. He has taken on roles of great responsibility in the world of culinary innovation. From Arzak, where the avant-garde meets tradition, to the José Andrés Restaurant chain in Washington DC, a realm of culinary diversity and creativity. His contribution to research and development in these establishments has left an indelible mark.
In the present day, he serves as a culinary sage and advisor to several nationally renowned restaurants. His wealth of knowledge and passion for the art of cooking continue to inspire and shape the culinary landscape, making him the perfect guide for those embarking on their own culinary journeys.
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
- Laundry
- Gym
- Common kitchens or "txokos".
- Leisure areas: living room, games room, cinema room, etc.
- Music rehearsal rooms
- Co-working spaces
- Private parking
BCC Students
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.
