Cursos Cooking

Degree:

Specialization Course in Advanced Culinary Techniques

Language:

Spanish

Dates:

May 24 to June 25, 2027

Duration:

6 ECTS

Schedule:

Monday to Friday, 8:30 a.m. to 1:30 p.m. (CEST)

Estimated Dedication:

25 horas semanales de clases presenciales

Precio total:

3,490.00 EUR

Registration fee:

150.00 EUR

Amount in installments:

3,340.00 EUR

Maximum places:

18

Place:

BCC

Presentation

Strengthen your culinary techniques and refine your skill in the professional kitchen

The Specialization Course in Advanced Culinary Techniques is designed for chefs and cooks who want to sharpen their skills, go deeper into advanced cooking techniques, and raise their knowledge of culinary processes. Over five weeks, you will immerse yourself in methods and practices that combine the precision of classical cooking with the innovation of contemporary approaches. You will cover everything from protein handling and working with fish and shellfish to advanced sauce and stock techniques.

You will also complete kitchen practice under the supervision of experts and with guidance from guest chefs. This hands-on experience is complemented by sessions that explore trends and share cutting-edge tools for continuous development in gastronomy. You will also take part in practical exercises and case studies that strengthen your professional judgment.

The goal is to prepare you to take on greater challenges in the professional kitchen. This is training that responds to the needs of a constantly evolving sector and positions you to stand out in today’s gastronomic market.

Course objectives

Consolidate the essential technical foundations of professional cooking, refining cuts, cooking methods, and the preparation of key ingredients.

Develop essential skills in handling proteins, fish, and shellfish, applying standards of precision, cleanliness, and full use of the product.

Refine techniques for preparing stocks, sauces, and garnishes, understanding their structural and expressive role in building a dish.

Explore creative approaches applied to professional cooking, integrating technical and narrative resources to elevate the gastronomic proposal.

Execute supervised kitchen practice, strengthening skills in a demanding professional environment and developing operational and gastronomic judgment.

elaboración plato

Professional applications

By the end of the course, you will be prepared to apply your knowledge across multiple roles in the gastronomic sector. Applications include:

  • Restaurants and hospitality
    • Professional chef: You will join kitchen teams in restaurants, hotels, or gastronomic groups, applying refined techniques and executing gastronomic proposals with a high level of precision and coherence.
    • Cook: You will be able to hold key positions on kitchen stations (hot, cold, fish, stocks, etc.), contributing consolidated knowledge of processes, techniques, and professional terminology.
  • Entrepreneurship and gastronomic development
    • Gastronomic entrepreneur: You will apply what you have learned to the design of your own culinary proposal, grounding your concept in solid technical execution adapted to market demand.

Training program

  • Food quality
  • Raw materials
  • History of cooking and the major milestones of cooks
  • Sustainability and Gastronomy 360ª
  • Food handling and preservation techniques:
    • Food preparation and cleaning techniques
    • Pre-preparation technique for raw foods
    • Smoking and salting technique
    • Acid cooking technique: marinades, ceviches, and pickles
    • Vacuum technique: different applications
  • Cooking techniques applied in the kitchen:
    • Techniques for broths, stocks, consommés, creams, and sauces: slow cooking, and different straining and clarifying methods
    • Water cooking techniques: scalding, blanching…
    • Fat cooking technique: frying, confit, and poaching in fat
    • The grill and the ember oven
  • Demonstration and practice of the techniques applied to vegetables, meat, fish, shellfish, and grains.
  • Basic restaurant pastry preparations
  • Basic bakery preparations: methodology, technique, and practice.

Who it’s for

The Specialization Course in Advanced Culinary Techniques is designed for professionals who want to strengthen their technical profile in the kitchen, refine essential skills, and consolidate their culinary judgment in gastronomic settings.

1. People with training in pastry or cooking

 

People with training in pastry or cooking, including vocational programs, technical studies, professional certifications, or higher education, who are interested in strengthening their technical mastery.

  • People with training in pastry or cooking.
  • People with technical studies, professional certifications, or higher education.
  • People interested in strengthening their technical mastery.

2. Kitchen professionals with previous experience

 

Cooks, chefs de partie, and head chefs with previous experience who want to deepen their knowledge of culinary processes.

  • Cooks.
  • Chefs de partie.
  • Head chefs.

3. Professionals in the gastronomic sector

 

Professionals in the gastronomic sector who want to refine their culinary techniques.

 

Do you not see yourself in the points above, and are you interested in the course?

If your degree or experience is not included in the lists and you are interested in this course, contact us so we can review your case and give you personalized information.

Calendar

Periods Dates Schedule and information
Academic period May 24 to June 25, 2027 On-site classes Monday to Friday, 8:30 a.m. to 1:30 p.m. (CEST).
Learning journeys, masterclasses, and seminars During the academic period These may take place in the afternoon if the activity requires it.

Methodology

The Specialization Course in Advanced Culinary Techniques is taught through a methodology that is practical, dynamic, and oriented toward real-world application in the sector. Through a learning by doing approach, hands-on workshops, and case studies, you will develop the essential skills to work with precision, creativity, and technical judgment in a professional gastronomic setting.

How does the course work?

  • Theory and practice classes. Each day you will work on fundamental and advanced techniques through supervised exercises, going deeper into cuts, cooking methods, stocks, sauces, and product handling.
  • Intensive workshops. You will complete intensive practice in fully equipped facilities, where you will apply what you have learned in real preparations and consolidate skills in conditions similar to a workplace.
  • Faculty support. An expert team will guide you and give you constant feedback, helping you refine your execution, improve processes, and develop stronger gastronomic judgment.
  • Masterclasses with experts. You will take part in sessions with guest professionals who will share their experience and offer new perspectives on contemporary cooking and its technical evolution.

This approach will allow you to:

  • Refine essential techniques.
  • Develop independence and precision in culinary execution.
  • Broaden your professional outlook with leaders in the sector.
  • Apply what you have learned to real professional kitchen contexts.

Faculty

The Specialization Course in Advanced Culinary Techniques has a faculty made up of professionals with extensive experience in professional cooking, technical specialization, and applied training.

The organizational structure includes:

  • Expert faculty from the culinary area of Basque Culinary Center.
  • Leading guests at a national level.
  • Experts in different areas of knowledge: culinary chemistry, safety and hygiene, raw materials, etc.

What our alumni say

Fees and payment

Total price: 3.490 €

Payment method:

  • 150 € when you submit your application (refundable if you are not admitted).
  • 1.336 € (40%) when admission is confirmed (place reservation).
  • 2.004 € 2 weeks before the course starts.

This course can be subsidized through FUNDAE for salaried employees in Spain. Check the conditions and how to process the subsidy when you complete your enrollment here.

 

The price includes:

  • Academic materials for following the on-site classes.
  • A uniform for the practical workshops, consisting of an apron, a hat, pants, and a coat.
  • Learning journey (transportation and accommodation expenses).
  • Issuance of the certificate.

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 provide coverage during their stay in Spain.

SCHOLARSHIPS AND GRANTS FOR MASTER’S PROGRAMS

Given the official nature of the degree, students legally residing in Spain may apply for calls for public scholarships or grants. 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 complete internships in Europe under the Erasmus+ program.

EMPLOYABILITY SUPPORT FOR STUDENTS

To support students in their job search during or after their studies, students in this master’s program 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 services in the different departments: R&D, operations, cafeteria, etc.

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