Do you want to launch and/or manage gastronomic projects with a global, innovative vision?

In a highly competitive and constantly evolving industry, the Master’s in Restaurant Innovation and Management prepares you to lead gastronomic businesses with strategic vision, integrating innovation tools applied to management and the gastronomic offering.

Over 50 in-person, intensive and experiential sessions, you will learn to define effective business models and manage key areas such as marketing, sales, finance and teams, with the goal of maximising profitability and operational efficiency.

This Master’s, specialized in restaurant management, is a training experience that drives the student’s personal and professional development through a genuine journey of transformation. Throughout the program, key competencies such as leadership, talent management, strategic vision and the capacity for innovation are strengthened.

Its methodology, based on the learning by doing approach, guarantees active learning applied to real contexts. It combines expert lectures, case analysis, collaborative dynamics, practical challenges and Learning Journeys: visits to leading restaurants, hotels and wineries where you observe first-hand how operations, customer experience and the value proposition are managed.

Upon completion, you will be ready to assume strategic roles such as Restaurant Director, Gastronomic Management Consultant or Entrepreneur in innovative restaurant ventures, with a comprehensive, results-oriented vision.

Upon completing the Master’s, you will be prepared to take on key roles in different areas related to the management and design of gastronomic business models. Career paths include:

*Learning visits and guest sessions may be scheduled at other times if the activity so requires.

The Master’s in Restaurant Innovation and Management is delivered through the learning by doing methodology, based on practice, experimentation and collaborative learning. This approach allows you to acquire fundamental competencies and progress toward specialized applications. The curriculum is designed in progressive phases that integrate theoretical classes with practical activities and real projects.

• Masterclasses and presentations on strategic management, innovation, marketing and customer experience, delivered by industry experts.
• Case studies with discussion and strategic analysis to address profitability, sustainability and differentiation in the restaurant business.
• Practical challenges and problem-solving dynamics to strengthen leadership, decision-making and business model design skills.
• Gastronomic activities: tastings, samplings and workshops focused on creating value from the culinary proposal.
• Masterclasses with industry leaders, addressing trends and innovative strategies in restaurant management.
• Simulations and practice in real gastronomic environments, including Learning Journeys to restaurants and benchmark venues, where participants analyze in situ operational models and distinctive experiences.

As a fundamental part of the training process, students will develop a Master’s Final Project individually. This work is an opportunity to apply in a practical way the knowledge acquired during the program, by producing a piece of work structured around a specific theoretical framework.

Throughout the project, the student will have the guidance of an academic tutor who will support them in the proposal of the project, definition of objectives, planning, analysis and presentation of results. The aim is to foster autonomy, critical capacity and well-founded decision-making.

The MFP culminates with the submission of a written report and its oral defense before an evaluating panel, which makes it possible to assess not only the technical content but also the student’s communication and argumentative competencies.

You will be able to put your knowledge into practice and gain relevant experience for your professional career. During the process, we manage your internship, taking into account your profile and the opportunities available.

You will also have an informative session and guidance with the coordinator to assess options and adjust expectations. It is important to consider your current situation and professional goals, as internships require full-time dedication for three months, with the possibility of extension. If you have a senior profile, you may validate previous experience.

The Master’s in Restaurant Innovation and Management features a teaching team made up of professionals in the field of gastronomic management. This team combines academic experience with a practical approach, integrating experts and lecturers from both the Faculty of Gastronomic Sciences (Basque Culinary Center) and specialized professionals from leading companies and institutions in the sector.

"This Master’s is a genuine journey of personal and professional transformation. Participants acquire high-level technical competencies and develop a comprehensive vision of management, innovation and leadership in the restaurant sector. Each edition is a unique experience: you learn by collaborating, you grow by facing real challenges, and individual talent is strengthened to lead projects with impact."

The Master’s also includes the participation of organizations and renowned experts from industry and academia, who provide an up-to-date perspective. This teaching team may vary in each edition to ensure the best combination of specialized knowledge and innovative insights. For example:

The Master’s in Restaurant Innovation and Management has an admission process that ensures candidates have the academic level and competencies needed to successfully complete a demanding study program.

This Master’s is aimed both at professionals with university studies and at those who, without a university degree, can demonstrate relevant experience in the sector.

The admission system at Basque Culinary Center has a dual objective:

• To ensure that candidates have the academic level and personal competencies needed to successfully take on an innovative and practical study program.
• To verify that the Master’s responds to the training needs and interests of the candidates.

Complete the online registration and pay the 150 € registration fee (refundable in case of non-admission).

Fill out the Application Presentation Questionnaire, which will help us better understand your profile and your interests in the Master’s. To do so, please have the following documents ready:

• Updated Curriculum Vitae.
• 1 passport-sized photo.
• Copy of your ID card or passport.
• Academic certificate of the studies completed (transcript, diploma or certificate). –Submitting certificates is not mandatory, but including them will be valued positively if you have them.

• Take part in the personal online interview with the Master’s Coordinator, an opportunity to get to know you better, resolve doubts and ask questions about the program.
• Both the documentation submitted and the outcome of the interview will be evaluated.
• You will receive the admission decision together with the next steps to follow.

If you are admitted, you must pay 25% of the Master’s fee within the indicated period to reserve your place.

To take a training program lasting more than 90 days, students from countries outside the Schengen Area (check the list of countries) need to process a LONG-TERM STUDENT VISA in order to reside legally in Spain. The Faculty will provide each student with the documentation needed to process the visa once the place reservation has been confirmed.

In addition, the student must complete the remaining requirements indicated by the Spanish Embassy. You can consult the full process in this pre-travel procedures section. Basque Culinary Center will provide the following academic documentation, required for the visa application:

• Enrollment certificate signed and stamped by Basque Culinary Center.
• Study program stamped by Basque Culinary Center.
• Academic calendar stamped by Basque Culinary Center.