We foster leadership in global and innovative gastronomic projects.

Managing a restaurant extends far beyond mere organization. It involves the assertive management of a territory and a deep understanding of environmental dynamics. This, in turn, enables individuals to develop their unique leadership model while staying attuned to industry trends and influences. Our program provides students with the essential knowledge to proficiently oversee all facets of restaurant management, including culinary offerings, customer service, marketing, and financial operations. Our team of active experts, spanning various disciplines such as strategic management, finance, marketing, and more, will share their expertise and insights, preparing students to excel in the restaurant industry and lead their establishments.

Practical information

• Start Date: October 2024

• Number of Credits: 60 ECTS

• Part-Time On-Site Format

• Duration: 12 months in total

  • 9 months of on-site training (October to June)

  • 3 months of external internships (July to October)

• Schedule: 

  • Mondays from 9:00 AM to 6:30 PM and Tuesdays from 9:00 AM to 5:30 PM (CEST)

• 26 Spots Available

• Master's Degree Awarded by MONDRAGON UNIBERTSITATEA and Delivered by the Faculty of Gastronomic Sciences at Basque Culinary Center

• For inquiries and more information, contact us at cursos@bculinary.com

​Master'S Objectives

• Provide comprehensive and up-to-date training in restaurant management, encompassing areas such as culinary offerings, customer service, marketing, and financial management.

• Equip participants with the tools necessary to optimize restaurant operations and profitability, contributing to business success and sustainability.

• Foster practical learning through real-life cases, challenging tasks, gastronomic activities, and networking with prominent industry professionals.

• Offer personalized guidance through expert mentors to guide and ensure the viability of participants' gastronomic projects.

• Develop a global and innovative perspective in participants, enabling them to create profitable and sustainable business models in the field of gastronomy.

Career Opportunities

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

• Restaurant Management: Graduates can hold management positions in restaurants, whether as managers, operations directors, or headwaiters, applying their acquired skills to resource optimization and enhancing the customer experience.

• Gastronomic Entrepreneurship: Those with an entrepreneurial spirit can create and manage their gastronomic businesses, from conceptualizing innovative culinary concepts to overseeing restaurant and hospitality operations.

• Gastronomic Consultancy: Professionals can offer consulting services in the hospitality and restaurant sector, advising other businesses on strategy, marketing, personnel management, and process improvement.

• Food and Beverage Management: This Master's program prepares graduates to assume management positions in hotels, resorts, and food and beverage-related businesses, where they can effectively manage culinary offerings and customer service.

• Gastronomic and Institutional Organizations: Graduates may find opportunities in organizations and associations focused on promoting gastronomy and enotourism, as well as in government institutions that regulate the food industry.

• Teaching and Research: Those who wish to share their knowledge can pursue careers in teaching and research at educational institutions and gastronomic research centers, contributing to the industry's advancement.

Listen to our students

10+1 Reasons

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The Master's program is aimed at individuals with the following profiles:

• Hospitality and restaurant professionals looking to qualitatively boost their careers by enhancing their experience with management and innovation knowledge.

• Hospitality business managers and owners motivated by transformation and the creation of new business models to improve profitability and sustainability.

• Entrepreneurs with backgrounds in other fields interested in developing gastronomic projects or specializing in restaurant management, leveraging current market trends.

• Individuals with gastronomy and hospitality training aiming to specialize in restaurant management and innovation, whether for their projects or to contribute to the success of others.

• Professionals from any field dreaming of opening their restaurant in the future and wishing to gain the necessary skills for success.

If your profile doesn't match the ones listed but you're interested in the Master's, don't hesitate to apply. We'll consider your training and experience and get in touch with you.

Programme

The Master's Degree study programme gives students overall competencies, supplemented with a period of work placement during which the final project is prepared.

Master's thesis

You will put into practice the knowledge acquired by developing a project based on the viability plan of a restaurant (either new or already in operation) with personalized guidance from an expert. The project will be presented in two phases: an initial partial phase and a project defense before a panel of experts.

Program outline

Internships can be completed both nationally and internationally in establishments such as restaurants, hotels, consulting firms, etc. They provide a unique opportunity to gain real-world experience, apply what you have learned, and acquire new professional knowledge and skills.

Calendar

• Total Duration: 12 months

• Number of Credits: 60 ECTS

• Academic Period: october 2024 to May 2025

• Schedule: mondays from 9:00 am to 6:30 pm and Tuesdays from 9:00 am to 5:30 pm (CEST)

• Curricular Internships: june to september 2025 (3 months)

Methodology

The Master's 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 active participation in practical activities and real projects as a means for students to acquire knowledge and skills.

The program is conducted in a face-to-face format on Mondays and Tuesdays, allowing students to balance the program with their work responsibilities. It includes:

• Masterclasses and seminars delivered by renowned experts who provide firsthand insights into successful models and experiences.

• Practical cases and challenging assignments proposed by recognized professionals in the field. In previous editions, we've had prominent experts from the sector such as Eneko Atxa, Francis Paniego from Hotel Echaurren, and El Celler de Can Roca.

• Team activities, dynamics, and exercises.

• Gastronomic activities, including tastings, workshops, and other culinary-related events.

• Learning journeys: gastronomic activities and learning visits that contextualize the subject matter in places of interest and various business models.

• Networking sessions where national and international guests of reference will share their experiences, allowing you to gain firsthand knowledge of the best current business models.

Teachers and guests

Learn from Accomplished Industry Experts!

You will have the opportunity to learn from accomplished professionals in the field, recognized for their academic, intellectual, social influence, and impactful contributions.The program boasts a faculty panel composed of seasoned culinary experts with specialized knowledge in the realm of sweet Gastronomy.

Professors

Fees / Grants

The total cost of the master's program is 11.030 €, which will be paid as follows:

• 150 € upon application (fully refundable in case of non-admission).

• 2,720 € upon confirmation of admission as a reservation fee.

• The remaining amount will be paid in 3 installments of 2,720 € in October, December, and February.

The price includes:

• Academic materials

• Educational visits (destination transportation, visit management, and full board accommodation).

• Sessions with guest experts and speakers.

• Management of curricular internships.

• Issuance and delivery of the degree.

• Enrollment in the Bculinary Alumni service.

Admission

Basque Culinary Center has an admissions system aimed at ensuring that our students have the academic level and personal competencies necessary to successfully complete an innovative and demanding curriculum. After completing the application process, the Admissions Committee will select the admitted candidates.

For any queries or further information, please contact admisiones@bculinary.com 

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.