Cursos Cooking

Degree:

Online Specialization Course in Cutting-Edge Culinary Techniques

Language:

Spanish

Dates:

September 15, 2026 to February 18, 2027

Duration:

8 ECTS

Schedule:

Thursdays, 4:00 p.m. to 5:30 p.m. (CEST)

Estimated Dedication:

12 horas semanales

Precio total:

2,310.00 EUR

Registration fee:

150.00 EUR

Amount in installments:

2,160.00 EUR

Maximum places:

30

Place:

BCC

Presentation

Learn and apply cutting-edge techniques from your kitchen with the same quality as in an in-person classroom.

The Online Specialization Course in Cutting-Edge Culinary Techniques is designed for professionals who want to strengthen a modern approach through the specific techniques and processes of contemporary cooking. With a 100% online experience, you will learn with the same quality and depth as in an in-person classroom.

The course focuses on hands-on learning, so you can acquire and apply techniques such as salting, smoking, cryocooking, pressure cooking, and fermentation. You will also develop skills to design gastronomic experiences, such as creating surprising textures, distinctive ways of presenting dishes, and flavors that make a difference in how the guest perceives them.

You will complete guided exercises such as trials of smoking techniques, preparing marinades with different products, and making ferments with your own ingredients.

The online platform is designed to support your learning from any place and any device. You will be able to access detailed videos and live classes and receive personalized feedback from the course coordinator and instructors. You will also have the chance to upload your own videos or photos of your preparations to receive comments and improve your culinary practice, for a dynamic, complete training experience adapted to your needs.

For more information on the online study methodology, watch this video in which the coordination team and alumni talk about their experience:

Course objectives

Know cutting-edge techniques and products in order to create a contemporary gastronomic offering.

Master the application of cutting-edge culinary techniques, exploring new flavors, textures, and experiences.

Get acquainted with concepts of gastronomic creativity and innovation, applying a methodology that encourages innovative thinking.

Design and plan new menus and gastronomic offerings, experimenting with different raw materials and processes to create distinctive proposals.

presentación plato

Professional applications

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

  • Restaurants and hospitality
    • Cook specialized in cutting-edge techniques: incorporating techniques such as spherification, gelification, fermentation, or vacuum cooking in professional settings, improving processes and creativity in hot or cold kitchen stations.
    • Culinary R&D lead: supporting the design of new proposals within the creative team of a restaurant, integrating technical knowledge for innovation in menus and gastronomic experiences.
  • Gastronomic entrepreneurship

    Entrepreneur: developing your own gastronomic projects—such as restaurants, dark kitchens, or catering services—with a distinctive offering based on current culinary techniques and cutting-edge trends.

Training program

  • Smoking: temperature, types of combustion materials, and equipment
  • Cold smoking and hot smoking
  • Salting: uses and ways of salting
  • Dry salting and wet brines
  • Marinating: types and uses of marinades
  • Marinating with alcohols, enzymes, spices, acidic pH, and alkaline pH
  • Nixtamalizing: how alkaline media act and selection factors
  • Sodium citrate, sodium hydroxide, calcium hydroxide
  • Nixtamalization of products with starch and pectin
  • Cutting-edge thickeners: products, applications, dosage
  • Gelling agents: products, applications, dosage
  • Cutting-edge emulsifiers and aerating agents: products, applications, dosage
  • New cutting-edge products: products, applications, dosage
  • Introduction and basic procedures
  • Liquid nitrogen: storage, equipment, hazards, and rules of use
  • Nitro poaching, nitro atomizing, nitro fragmenting, nitro coatings
  • Dry ice: flavored vapor and carbonated foods
  • Frozen food processors
  • Ice cream and frozen powder
  • Molds: molding techniques and classifications
  • Sub-zero cold: freezer, blast chiller, ice creams, supercooling
  • Introduction to vacuum and high-pressure cooking
  • Pressure: introduction and equipment selection factors
  • Cooking at high, low, and controlled pressures
  • The Gastrovac, the pressure cooker, Ocoo
  • Vacuum: equipment and applications
  • Vacuum distiller, controlled thermostatic bain-marie, vacuum machine, freeze dryer, convection oven, Gastrovac
  • Low-temperature cooking, infusion and pickling, low temperature without pressure, distillation, preservation

Introduction, concept Difference between fermented and rotten Wild fermentations: introduction and environments Wild fermentations: alcoholic, acetic, and heterolactic Inoculated fermentations: introduction and environments Pencillium, aspergillus Orizae, rhizopus Orizae, homolactic, SCOBY kefir, SCOBY kombucha, SCOBY sourdough starter

Who it’s for

The Online Specialization Course in Cutting-Edge Culinary Techniques is designed for professionals who want to specialize in cutting-edge culinary techniques, refining their skills and applying innovative knowledge in demanding gastronomic settings. Through this training, participants will broaden their profile in the restaurant sector, gaining tools and methodologies that will let them advance in their careers.

1. Chefs, station leaders, and cooks

  • Professionals looking for inspiration and a technical update for their culinary creations.
  • Cooks interested in refining their knowledge of contemporary techniques.

2. Professionals in the gastronomic sector

  • Professionals interested in mastering contemporary techniques and enriching their culinary offering.
  • Professionals who want to incorporate new cooking processes and methods into their work.

3. Gastronomic entrepreneurs

  • People who want to set their business apart by applying cutting-edge cooking processes and methods.
  • Entrepreneurs looking to develop innovative gastronomic proposals.

4. Gastronomy instructors

  • Gastronomy teaching professionals who want to update their content.
  • Instructors interested in incorporating current methodologies and techniques into their teaching practice.

Think your profile does not match the course?

If your qualification or experience is not listed and you are interested, contact us so we can review your case and give you personalized information.

Calendar

Periods Dates Schedule and information
Academic period February 23, 2027 to July 22, 2027 Weekly live classes: Thursdays, 4:00 p.m. to 5:30 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.

Methodology

The Online Specialization Course in Cutting-Edge Culinary Techniques is structured around a practical, flexible methodology oriented toward real-world application in professional settings. Based on a learning by doing approach, it combines live sessions, high-quality audiovisual content, and applied exercises, ensuring a complete training experience from anywhere in the world.

How does the course work?

  • Live online classes. Each week you will attend live sessions with the faculty, where specific techniques are explored in depth and questions are answered in real time.
  • Recorded masterclasses and demonstrations. You will have access to a library of audiovisual content created by experts in the sector. These masterclasses cover everything from cutting-edge cooking techniques to emerging trends, with clear, applicable explanations.
  • Step-by-step videos. Every technique, process, and recipe is presented through detailed tutorials that will let you replicate each preparation at your own pace. This structure encourages independent learning adapted to your work setting.
  • Practical exercises with personalized feedback. Throughout the course, you will develop your own preparations based on what you have learned. You can send photos or videos of your results and receive individual guidance from a specialized tutor, who will help you refine technique, presentation, and understanding of the process.
  • Networking and community spaces. The platform includes forums and collaborative spaces where you can share experiences, resolve questions, and connect with other professionals in the sector.

Watch the Information Session of the Online Cooking Courses to learn about the methodology:

Faculty

The Online Specialization Course in Cutting-Edge Culinary Techniques has a faculty made up of leading professionals in contemporary cooking, with experience in training, technical development, and culinary innovation.

Instructors and collaborators

Luis Arrufat

Coordinador y profesor de cocina y pastelería de restaurante

A specialist in cutting-edge cooking, he worked at El Bulli as pastry chef and was part of Ferran Adrià’s team for six years. He has developed R&D projects at Arzak and José Andrés Group (United States). He is currently a lecturer and researcher at Basque Culinary Center.

Txema Urda

Colaborador

He is a member of the Asociación de Cocineros Granadinos and takes part in numerous press and event collaborations. He provides kitchen consulting and private catering services. He is also a regular contributor to courses at Basque Culinary Center.

What our alumni say

“Thanks to this experience, I have been able to rethink my gastronomic approach from a more complete and current perspective. Today I develop stronger proposals with greater purpose, including ones linked to new R&D projects. It is a demanding online program, but the value it provides far exceeds the investment. Without a doubt, I would recommend it to any professional who wants to evolve and take a leap in their career.”

Quique Sempere

Chef with a recognized career in Spain and Ecuador

“Cooking has always been an important part of my life, and this online program let me take a step further and truly go deeper into it. It has been a demanding experience that requires consistency and commitment, but that intensity is exactly what makes you learn and truly evolve. Contact with top-level professionals and constant feedback are what really make the difference. Thanks to that, I have been able to develop my own projects, such as creating a lunch menu, collaborating as a guest chef in restaurants, and taking part in hands-on experiences in Michelin-starred restaurants. Without a doubt, it is a program that pushes you to keep growing and take your passion to the next level.”

Dinis Diogos

Fees and payment

The total price of the course is 2.310 €.

Payment method:

  • 150 € when you complete the online enrollment.
  • 864 €, corresponding to 40% of the amount, when admission is confirmed, as a place reservation.
  • 1.296 € for the remaining amount, which must be paid before the course begins.

The price includes:

  • Access to the training environment.
  • Introductory training on the learning platform.
  • Downloadable content: recipes, theory materials, and more.
  • More than 100 showcookings and masterclasses.
  • Step-by-step videos of preparations and techniques.
  • 90 recipes.
  • Activities and practical work to complete in your own kitchen.
  • Exercises to assess the learning process.
  • Weekly live class on Thursdays from 4:00 p.m. to 5:30 p.m. (CEST).
  • Tutoring throughout the learning process.
  • Joining the Basque Culinary Center Alumni community after successfully completing the course.
  • Certificate issued by Basque Culinary Center.

To follow and complete the course properly, you will need certain specific products and utensils. The list provided by Basque Culinary Center distinguishes between essential and optional materials.

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.

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