Cursos Cooking

Degree:

Specialization Course in Cutting-Edge Culinary Techniques

Language:

Spanish

Dates:

May 24 to June 25, 2027

Duration:

6 ECTS

Schedule:

Monday to Friday, 3:00 p.m. to 8:00 p.m. (CEST)

Estimated Dedication:

De 15:00 a 20:00 h durante un mes aproximadamente

Precio total:

3,490.00 EUR

Registration fee:

150.00 EUR

Amount in installments:

3,340.00 EUR

Maximum places:

18

Place:

BCC

Presentation

Discover innovative techniques for creative, sustainable cooking

The Specialization Course in Cutting-Edge Culinary Techniques is designed for professionals who want to expand their command of modern techniques and their understanding of today’s cooking. Over five weeks, you will strengthen your skills in advanced culinary methods, such as low-temperature cooking, the use of gelling agents and thickeners, controlled fermentations, and vacuum techniques. They apply to both savory dishes and sweet preparations.

With a hands-on approach, the course includes sessions in which you will experiment with state-of-the-art tools and equipment, alongside experts from Basque Culinary Center and guest chefs. Classes also include cross-cutting activities and seminars that complement technical learning with knowledge of innovation and trends in the sector.

This course offers an intensive learning experience so you can develop precise, up-to-date techniques. It supports your growth in the field of cutting-edge cooking as well as your adaptation to a constantly evolving market.

Course sponsored by

logo araven

Course objectives

Understand current and future trends in the gastronomic sector, anticipating change and adapting to a culinary environment that is constantly evolving.

Master innovative culinary techniques through hands-on exercises in order to develop modern, creative, and technically precise preparations.

Explore creativity in the kitchen, breaking with traditional patterns and opening new paths of gastronomic expression.

Consolidate a personal vision of cutting-edge cuisine, integrating technical knowledge, aesthetic sensitivity, and your own judgment.

elaboración plato

Professional applications

When you finish the course, you will be prepared to apply your knowledge in multiple roles within the gastronomic sector. Some of the applications include:

  • Creative cooking
    • Chef, cook: You will be able to work in restaurants, hotels, or other gastronomic models, applying skills to create high-quality, cutting-edge dishes.
  • Gastronomic entrepreneurship
    • Gastronomic entrepreneur: You will apply what you have learned to develop unique gastronomic concepts and successfully run your own businesses, such as restaurants, cafes, or catering services.
  • Culinary consulting
    • Culinary consultant: You will be able to offer advisory services to restaurants or catering companies to improve their gastronomic proposals.

Training program

  • Culinary chemistry
  • History of cooking and the major milestones of chefs
  • Sustainability and Gastronomía 360ª
  • Plate architecture; creative processes, methodology for innovation and creativity
  • New trends in gastronomy.
  • New equipment in cutting-edge restaurants.
  • Gas and siphon techniques
  • Vacuum techniques; confits, stews, low temperature, and long cooking times.
  • Techniques for using thickeners: xanthan and modified and unmodified starches.
  • Techniques for using gelling agents; spherifications: iota, kappa, gellan, agar agar, pectins, methylcellulose …
  • Fermentation as preservation and its new applications in cutting-edge cooking:
    • Lactic fermentations
    • Alcoholic fermentations
    • Kombucha SCOBY
    • Fungi: yeasts and molds, or enzymatic activity
  • Updated ancestral techniques:
    • Salt curing
    • Smoking
    • Curing
  • Applying the techniques to sweet preparations

Who it’s for

The Specialization Course in Cutting-Edge Culinary Techniques is designed for people who want to specialize in advanced techniques, refine cutting-edge processes, and consolidate their technical command in cooking and pastry.

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 want to specialize in advanced techniques.

  • People with training in pastry or cooking.
  • People with vocational programs, technical studies, professional certifications, or higher education.
  • People who want to specialize in advanced techniques.

2. Chefs, station leaders, and cooks

Kitchen professionals who want to refine cutting-edge processes and broaden their technical command.

  • Chefs.
  • Station leaders.
  • Cooks.

3. Professionals in the gastronomic sector

Professionals in the gastronomic sector who want to strengthen their knowledge with structured training.
 

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

If your training 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 In-person classes Monday to Friday, 3:00 p.m. to 8:00 p.m. (CEST).
Learning journeys, masterclasses, and seminars During the academic period They may be held in the morning if the activity requires it.

Methodology

The Specialization Course in Cutting-Edge Culinary Techniques is taught with a methodology that is practical, dynamic, and oriented toward real application in the sector. Through a learning by doing approach, you will develop knowledge and skills by taking an active part in activities, preparations, and applied projects.

How does the course work?

  • Readings, presentations, and reflections. They provide the conceptual foundation for each thematic block.
  • Primarily hands-on courses. With demonstrations and exercises in which techniques and recipes are prepared directly.
  • Cross-cutting content. Such as culinary chemistry, innovation, and trends, which complement technical development.
  • Prior work to activate knowledge. Completed before the sessions to get the most out of them.
  • Seminars with guest speakers. And participation in activities proposed by Basque Culinary Center.
  • Applied learning experiences. Such as a meal at a cutting-edge restaurant, combining observation and professional analysis.

This approach will allow you to:

  • Integrate theory and practice in a demanding professional environment.
  • Build technical skills through direct experimentation.
  • Enrich your perspective with contributions from leading figures and real contexts in the sector.
  • Develop a solid foundation for applying culinary innovation in your daily practice.

This course is also available online: Cutting-Edge Culinary Techniques online course.

Cursos
Curso de Especialización en Técnicas Culinarias de Vanguardia
Online

Técnicas Culinarias de Vanguardia

17

SEP

20

FEB

Dates:

17/09/2024-20/02/2205

Price:

€

Place:

Inscríbete Aquí
Inscríbete Aquí

Faculty

The Specialization Course in Cutting-Edge Culinary Techniques has a faculty made up of recognized experts in cutting-edge techniques, products, and culinary uses.

Faculty and collaborators

Alberto Rodríguez

Colaborador experto

He is currently a lecturer in culinary avant-garde at Basque Culinary Center and Executive Chef of Athletic Club. He has extensive hospitality experience: among other roles, he has been Executive Chef of the Aqua Group in Asia, Head Chef at Hotel Villamagna 5* GL in Madrid and Hotel Peninsula Beijing 5* GL. He has also worked in Michelin-starred restaurants such as Tickets, Echaurren and El Invernadero by Rodrigo de la Calle.

María Mora

Profesora BCC

Diploma in Human Nutrition, Bachelor's degree in Food Science and Technology, and Ph.D. in Agro-Environmental Technology for Sustainable Agriculture. María specializes in sensory analysis and sensometrics, with an emphasis on the psychological dimension of consumer behavior. During her thesis, she studied the emotional response of consumers to different foods. Since 2015, she has worked as a researcher in the sensory analysis area at BCCInnovation, developing research projects funded both publicly and privately.

Eneko Izcue

Profesor BCC

Professor and coordinator of the avant-garde specialization at Basque Culinary Center. A graduate in Gastronomy and Culinary Arts from the same institution, he specializes in fermentation sciences, enzymes and ancestral techniques. He creates and develops products and processes from BCC’s avant-garde area, applying his expertise both in teaching and in gastronomic restaurants.

Christian Marquina

Profesor BCC

Master’s lecturer. International experience in kitchens and Michelin-starred restaurants.

Admissions process

The Specialization Course in Cutting-Edge Culinary Techniques has an admissions process that ensures candidates have the level and the skills needed to complete the program successfully.

1. Register

Registration for the course will open soon.

2. Submission of documents

Interested applicants must complete the online registration and pay the registration fee (€150). They must also submit the following documents:

  • Updated curriculum vitae
  • 1 passport-size photo
  • Copy of national ID or passport
  • Motivation letter explaining their interest in the program.

3. Admissions process

  • The application period will remain open until all places are filled.
  • Applications will be reviewed within about one week.
  • If the profile is a good fit, the candidate will receive instructions to confirm the place reservation.

Notice for international students. For programs shorter than 3 months, a visa is not required in most cases. However, if the candidate’s nationality requires one, they must apply for a type C visa to enter Spain.

The student must have:

  • Documentation proving enrollment in the course.
  • Health insurance covering their stay in Spain.

Basque Culinary Center will provide the following documents for the visa process:

  • Signed and stamped enrollment certificate.
  • Stamped training program.
  • Stamped academic calendar.

For more information: cursos@bculinary.com

Fees and payment

Total price: €3,490

Payment method:

  • €150 when submitting the application (fully refundable if you are not admitted).
  • €1,546 (40% of the total amount) when admission is confirmed, as a place reservation.
  • The remaining €1,944, two weeks before the course begins.

The price includes:

  • Academic materials.
  • Basque Culinary Center uniform.
  • Issuance of the certificate or diploma.
  • Enrollment in the Basque Culinary Center alumni service: Bculinary Alumni.

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 proving their enrollment in the course and proof of the health insurance taken out to cover them during their stay in Spain.

SCHOLARSHIPS AND FINANCIAL AID FOR MASTER’S PROGRAMS

Given the official nature of the degree, students legally residing in Spain may apply for calls for public scholarships or 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 scholarship 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 about the job offers received by the faculty.

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

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