We strive for realistic excellence

Improving one's skills is an ongoing endeavor. To attain a certain level of perfection, knowledge must be continuously tested. It needs to adapt to different contexts and challenge itself as time passes. We keep that in mind. Our students have the opportunity to immerse themselves in an environment where they can acquire advanced culinary technical knowledge. This program, featuring hands-on workshops, showcookings, and gastronomic activities, enables them to explore a wide range of culinary techniques and products. Additionally, it places a strong emphasis on developing the professional competencies required for comprehensive kitchen management.

Practical information

• Start date: february 2025

• Number of credits: 60 ECTS

• Campus-Based Learning at Basque Culinary Center

• Duration: 8 months in total

  • 5 months of campus based training (february july 2025)

  • 3 months of external internships (august to november 2025)

• Schedule

  • Monday to Friday from 9:00 am to 2:00 pm (CEST)

• 18 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

• Develop updated experiences based on multiple culinary knowledge based production techniques

• Recognize the optimal point for the consumption of raw materials

• Identify the most suitable and innovative food processing techniques

• Acquire basic skills for leadership and teamwork

• Internalize and act in accordance with the values and ethics of a contemporary chef

• Learn about the main milestones in the history of gastronomy and food

Career Opportunities

We understand that professional opportunities can vary depending on the geographic location and individual preferences of students. Nevertheless, with this program, participants can pursue roles and positions in the following areas:

• Chef in restaurants and hotels

• Chef in institutional catering

• Entrepreneur in culinary-related businesses

Personal Experiencies

10+1 Reasons

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The Master's program is designed for professionals with the following backgrounds:

• Culinary professionals with the ability to demonstrate their professional experience or non-formal training.

• Technical Specialists in Kitchen Management.

• Graduates in technical programs related to Gastronomy.

• Individuals with non-formal culinary studies completed at recognized institutions that are equivalent to the aforementioned qualifications or higher.

• Desired professional experience in the field of cooking for this Master's program ranges from 0 to 3 years. A university degree is not required to enroll in this Master's program.

If your background doesn't align with the profiles mentioned above but you're interested in the Master's program, don't hesitate to apply. We will assess your educational background 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

• Design and development of gastronomic menu proposals by teams of 5-7 members.

• Conceptual and technical execution design.

• Real service in the Faculty restaurant with external customers.

• Management, provisioning, definition of the kitchen team's roles, staging, etc.

Program outline

Curricular internships in companies will take place after the end of the face-to-face class period and the Master's Final Project. With a duration of 3 months, they will mainly be conducted in renowned restaurants, both nationally and internationally.

Calendar

• Total Duration: 8 months

• Number of Credits: 60 ECTS 

• Academic Period: february - july, 2025

• Schedule: monday to friday, from 9:00 AM to 2:00 PM (CEST)

• Curricular Internships: august to october 2025 

Methodology

The Master's program follows the "learning by doing" methodology, rooted in the idea that the best way to learn is through practical experience and direct action. Rather than focusing solely on theory and passive instruction, this methodology encourages students to gain knowledge and skills by actively participating in practical activities and real projects. Therefore, the Master's dedicates over 75% of its program hours to practical training.

The teaching and learning process is based on the following dynamics:

• 15 weeks of practical cooking workshops.

• Masterclasses by renowned guest chefs.

• Activities to activate knowledge.

• 3 learning journeys to primary sector companies, including canneries, wineries, distilleries, dairies, production processes, restaurants, and more.

• 5 weeks of real service at the Basque Culinary Center restaurant (Monday to Friday).

• 3 months of external internships in restaurants, catering companies, and national and international events.

Practical work and project

Each student group will develop, conceptually and technically, a gastronomic menu which will later be put into practice during several services in the Basque Culinary Centre public restaurant. The teams will be guided by tutors but it will be the students themselves who will be responsible for the management, sourcing, role allocation of the kitchen team, staging, etc. Your project will be more real than ever. Test it!

Practical work experience in companies will take place once the teaching period and the final master’s project have been completed. They will have a duration of 3 months (480 hours) and will take place mainly in restaurants, catering and event companies, etc

Teachers and guests

You will learn from the industry's leading professionals!

Our program is enriched by a panel of instructors who are accomplished experts in the field of gastronomy, boasting extensive national and international experience.

Professors

Fees / Grants

The total cost of the Master's program is 11.750 €. Payment will be made as follows:

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

• 25% of the total, 2.900 € upon confirmation of admission as a reservation fee.

• The remaining amount is 3 installments of 2.900 € to be paid during the academic year.

The price of the master's program includes:

• Basque Culinary Center uniform.

• Academic materials and access to the learning platform.

• Learning journeys (transport, visit management, accommodation, and breakfast).

• Guest chef masterclasses.

• Management and supervision of external curriculum internships.

• Issuance and delivery of the diploma.

• Access to the over 5,000 references in the Faculty's Library.

• Enrollment in the service for Basque Culinary Center alumni: Bculinary Alumni.

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.