Presentation

Refine your culinary skills with the same depth and quality as in a professional kitchen.

The Online Course in Advanced Cookery is designed for professionals who want to refine and expand their culinary skills. Through a practical, multi-device approach, you will learn detailed techniques for cooking, cutting, and preparing stocks and sauces, fish, meat, vegetables, grains, and pastry. This course will let you improve the quality and precision of your preparations, with the same intensity and depth as in an on-site classroom.

In addition, each module of the course will lead you to explore culinary processes that range from classic foundations to the integration of contemporary ingredients and current techniques. Through practical exercises such as preparing clarified stocks, filleting and cooking fish and shellfish, or making pastry doughs, you will refine each technique in detail, directly from your own kitchen.

The online platform is designed to offer a complete, flexible learning experience. You will be able to access live classes, detailed videos, and personalized feedback from your tutor, ensuring that you develop your skills to the highest level. You will also have the chance to share your own preparations and receive constructive comments that will help you improve and refine your techniques.

Course objectives

Consolidate culinary knowledge, developing a solid foundation and understanding the products and the best techniques for each preparation.

Go deeper into specific techniques: from stocks and sauces to pastry, so you can understand and apply techniques with greater precision and control.

Guide the student toward effective culinary decision-making, developing the skills to select cooking and preparation methods appropriately based on the characteristics of each product and the desired results.

Professional applications

Chef or cook

Offers technical recommendations to restaurants and companies in order to optimize processes, improve menus, and apply refined culinary techniques.
Culinary advisor

Offers technical recommendations to restaurants and companies in order to optimize processes, improve menus, and apply refined culinary techniques.

Gastronomic entrepreneur

Strengthen your skills and knowledge so you can differentiate yourself and/or help create a gastronomic project, whether a restaurant, a catering business, or another unique culinary concept.

Training program

Introduction and history
Broths
Stocks
Contemporary broths and stocks
Clarified broths
Complementary stocks: simple and compound liaisons
Contemporary thickeners and emulsifiers
Mother sauces and derivatives

Classification: oily fish, flatfish
Classification of shellfish: mollusks and crustaceans
Preservation of fish and shellfish
Signs of freshness
Physicochemical characteristics
Cutting and cleaning techniques
Cooking techniques: frying, roasting, marinades, acid preparations, grilling, etc.
Fish offal

Classification of beef, pork, lamb, poultry, game, and offal
Butchering beef, pork, lamb, poultry, game, and offal
Preservation of beef, pork, lamb, poultry, game, and offal
Culinary techniques. Foundations, applications, and preparation of dishes for beef, pork, lamb, poultry, game, and offal

Introduction to the plant kingdom
Sustainability and proximity. International trade in fruit and vegetables
Classification
Biological, ecological, and organic products
Seasonal vegetables
International vegetables: Asia, the Americas, etc.
Cutting and prep techniques
Cooking techniques
Preservation techniques
Vegetables as the focus of the dish
The kitchen garden
Farm to table

Characteristics and classification of seeds, grains, and pseudocereals
Characteristics of rice, classification, and cooking methods
Rice accompaniments
Techniques and utensils
Broths and emulsions in rice
Cooking techniques for dry rice dishes
Socarrat
Parcooking rice
Cooking techniques for creamy rice dishes
Cooking techniques for whole-grain rice

Raw materials: eggs, dairy, fats, sugar, etc.
Creams
Cremeux
Toffees
Meringues
Sponge cakes
Cookies
Choux pastry
Gelatins
Ganaches
Chocolates

Who it’s for

1. Industry professionals with kitchen experience

Industry professionals with kitchen experience who want to consolidate their knowledge of culinary techniques and how to apply them to products.

2. Recent graduates of vocational programs in cooking and gastronomy

Recent graduates of vocational programs in cooking and gastronomy.

3. Cooking enthusiasts

Cooking enthusiasts with an intermediate level who want to go deeper into the foundations of techniques and products.

Do you not see your profile reflected in the points above, and are you interested in the course?

Do not hesitate to contact us (cursos@bculinary.com). We will review your training and experience and get in touch with you.

Calendar

Periods	Dates	Schedule and information
Academic period	October 22, 2026 to February 18, 2027	Weekly live classes: Thursdays, 6:00 p.m. to 7:30 p.m. (CEST).
Module 0 · Introduction to the platform	At the start of the academic period	Getting familiar with the course methodology and the learning platform.
Weekly commitment	Throughout the academic period	Approximately 12 hours per week.
Access to materials	After the course ends	Content and materials available in the virtual classroom will remain accessible for the three months after the course ends.

Clarifying note: The schedules shown are provisional and may be subject to adjustments or changes for academic, organizational, or program-planning reasons. The final version of the calendar and schedules will be communicated to students before the course begins.

Methodology

100% Online and Practical Methodology

Live Online Classes: weekly live sessions with the instructor to go deeper into specific content and resolve questions in real time. All classes are recorded so you can review them whenever you want, at your own pace.
Recorded Masterclasses and Demonstrations: access to recorded masterclasses with industry experts, exploring everything from traditional techniques to innovative approaches to professional cooking.
Detailed, Step-by-Step Guided Videos: every process and technique in the course is explained through detailed videos so you can replicate and improve your culinary skills, following the pace that suits you.
Personalized Feedback and Assessment: share your culinary preparations through videos or photos and receive detailed feedback from your tutor, which will help you refine your techniques and get the most out of each module.
Learning Network and Community: connect with other students and professionals to share experiences and ideas and build contacts in the current culinary industry.
Accessibility and Flexibility: with a suggested weekly commitment of 12-15 hours, you will have the autonomy to organize your study time and adapt the course to your professional needs.

Faculty

Train at the leading university for Gastronomy studies and set yourself apart.

The content of the online Advanced Cookery course has been designed by professionals with extensive kitchen experience and strong teaching ability.

Faculty from the cooking and science area at Basque Culinary Center will guide your learning so you get the most out of the course.
You will have a tutor available who will support you, answer your questions, and give you feedback on the practical work you complete.
Once a week you will attend a live class led by expert faculty from Basque Culinary Center, where you can ask questions and meet your classmates.

What our alumni say

My professional path began in the world of dance, but fate led me to work with my father in our family spice business, which has been running for more than 45 years. Although I had no culinary training, taking part in Masterchef was a turning point. Finishing in second place opened the door to Basque Culinary Center, where I had my first contact with professional culinary training. This program was essential, because it gave me a structure for the organization of a professional kitchen and taught me essential culinary techniques.

Ana Sánchez

I began my professional career as a sous chef at a local restaurant in La Herradura, Granada. Throughout my career, I have always looked for ways to enrich my culinary skills and knowledge. The course gave me a comprehensive understanding of cooking, significantly improving my skills. Constant feedback from my instructors and interaction with classmates from a range of backgrounds were essential to my learning. Thanks to this training, I feel better prepared to contribute more sophisticated ideas in my work, such as preparing broths and innovative dishes.

Carolina Cabrera

Fees and payment

The total price of the course is 2.310 €.

Payment method:

150 € when you complete the online registration.
864 € (40% of the amount) when the place is confirmed, as a place reservation.
1.296 € before the course begins.

The price includes:

Access to the training environment
Introductory training on the learning platform
Downloadable content: recipes, theory materials, etc.
More than 100 showcookings and masterclasses
Step-by-step videos of preparations and techniques
90 recipes available to you
Activities and practical exercises to complete in your kitchen
Exercises to assess your progress
Weekly live class on Thursdays, 6:00 p.m. to 7:30 p.m. (CEST)
Tutoring throughout the learning process
Joining the Basque Culinary Center Alumni community after passing the course
Certificate issued by Basque Culinary Center

The price does not include kitchen equipment or tools, or ingredients for preparing the dishes

As a member of the BCC Alumni community, you have access to exclusive discounts on our programs and training activities. Below are the benefits available depending on the training you have previously completed:

I AM A BACHELOR’S OR MASTER’S ALUMNI

10% discount on Master’s programs
10% discount on Specialization Courses
10% discount on Intensive Courses, workshops, seminars, and master classes
10% discount on WSET Courses (Levels 1, 2, and 3)

I AM A SPECIALIZATION COURSE ALUMNI

5% discount on Master’s programs
5% discount on Specialization Courses
10% discount on Intensive Courses, workshops, seminars, and master classes
10% discount on WSET Courses (Levels 1, 2, and 3)

To benefit from the discount, if you want to take a master’s or specialization course (either online or on-site) you must complete the registration process as usual. The discount percentage will be applied to the last installment of the course and you will be notified at that time. After registering, you can let us know that you are Alumni by emailing alumni@bculinary.com. If you register with your @alumni account, this last step is not necessary. If the tuition fee is paid in a single payment, contact alumni@bculinary.com before registering to request the discount code you need to enter during registration.

If a visa is required because of nationality, a type C (Schengen) visa must be requested in order to enter Spain.

International students must travel with the official documentation that proves their enrollment in the course and proof of the health insurance taken out, which will cover them during their stay in Spain.

SCHOLARSHIPS AND FINANCIAL AID FOR MASTER’S DEGREES

Given the official nature of the qualification, students legally residing in Spain may apply for calls for scholarships or public financial aid. International students may also apply for funding and scholarships from institutions in their home countries that support study abroad.

ERASMUS+ SCHOLARSHIPS

Students may apply for an international mobility grant to undertake internships in Europe under the Erasmus+ program.

SUPPORT FOR STUDENT EMPLOYABILITY

In order to support students in their job search, during or after their studies, students in this master’s will receive information on the job offers received by the faculty.

During their stay they may also apply for the study-work scholarships offered by the Faculty and provide their services in the different departments: R&D, operations, cafeteria, etc.

Advanced Cookery (Online)