Máster University Master's Drinks Closed enrollment

Degree:

Master’s Degree in Continuing Education in Sommelier Studies and Innovation in the Liquid World and official WSET® Level 3 Award in Wines

Credits:

60 ECTS

Language:

Spanish

Precio total:

17,010.00 EUR

Registration fee:

150.00 EUR

Reservation price:

1,000.00 EUR

Amount in installments:

15,860.00 EUR

Maximum places:

20

Place:

BCC

Presentation

Lead the new era of the sommelier profession: innovation, experience and a strategic vision of the liquid world

The sommelier profession is evolving. New consumers, new beverages, the rise of NoLo and the need to create distinctive experiences demand a more innovative, strategic approach, connected to the beverage business.

The Master in Sommelier Studies and Innovation in the Liquid World promotes this new role. It teaches you how to design high-value beverage propositions, lead innovative projects and communicate, manage and develop experiences that make a difference in haute cuisine and contemporary dining.

Why will this Master’s Degree transform your professional background?

  • A New Sommelier Profession, A Global Vision: Master the contemporary world of beverages: wine, new beverage categories, NoLo, mixology, sustainability and innovation applied to modern gastronomy.
  • Innovation in Liquid Proposals and the Strategic Role of the Sommelier: Learn to design unique beverage propositions, communicate with impact and take on strategic roles beyond front-of-house service, incorporating a management perspective.
  • Learn from the Best: Train with a leading faculty of professionals from haute cuisine, liquid innovation and specialized consultancies who are currently at the forefront of the sector.
  • Hybrid and practical methodology: Combine online learning with an experience-based methodology based on technical tastings, real-life case studies and the development of projects related to the professional sphere.
  • Stand out with international recognition: Boost your CV with the official WSET® Level 3 Award in Wines certification.

Learn more about the master’s by listening to its academic coordinators:

Why take this master’s

1 - Innovative and multidisciplinary vision of the sommelier profession: The master’s degree responds directly to the sector’s transformation, moving beyond a traditional focus on wines and service. It champions a contemporary approach to the sommelier profession that encompasses the entire world of beverages, innovation in the creation of beverages and experiences, comprehensive management, as well as sensory analysis that is both scientific and perceptive.


2 - A 360º approach to the liquid world: A vision beyond wine: it encompasses spirits, fermented beverages, NoLo, ciders, coffees, infusions, waters, vermouths and more, incorporating their processes, culture, tastings and visits. This broad and cross-cutting approach strengthens its pioneering nature.


3 - Hybrid format designed for professionals: Its blended learning approach (five months online and two months in person) allows you to combine training with your professional and personal activities.


4 - Integration of the WSET 3 certification: The master’s degree includes the materials, training and exam fees for the official WSET 3® Award in Wines, which is widely recognized internationally, enhancing employability and adding value to the main qualification.


5 - Learning by doing methodology: It includes practical workshops, real challenges, experience design, visits to production areas, tastings, pairings and capstone projects. This experience-based methodology reinforces applied learning and fosters key skills for the job market.

 

6 - High-level international faculty: The master’s will feature a prestigious academic and professional faculty that connects students with the sector’s cutting edge: top sommeliers, beverage development experts, Masters of Wine and much more.

7 - Develop and update your professional profile: The master’s prepares you for multiple career paths, including liquid experience creators, haute cuisine sommeliers, cellar managers, strategic advisors or beverage entrepreneurs. It responds to the demand for new professionals who are more global and versatile.

 

8 - Consolidated experience and recognition of BCC: This new master’s degree is rooted in ten years of training in the sommelier profession at BCC. It offers institutional strength, international recognition and the know-how of its professional and academic community as a guarantee of the quality and reputation of the qualification.


9 - Strategic link with EDA, the future Drink & Wine Campus: The master’s degree is integrated and connected with the future new EDA Drink & Wine Campus, designed as a center of excellence for beverages and wine. This connection will allow participants to place themselves at the center of a developing ecosystem that will bring together innovation, applied research and an international advisory board of wine and beverage experts, establishing the program as a point of reference in the liquid world.


10 - Practical application in a real professional environment: The combination of curricular work placements in real environments and the development of the Master’s Final Project allows you to put knowledge into practice, experiment with current challenges in the sector and conclude your studies with your own innovative proposal. This journey creates a standout professional profile, ready to lead in a constantly evolving market.

 

11 - Professional development and access to leadership positions: The master’s degree is designed to accelerate the professional development of participants, facilitating access to roles of greater responsibility in the sommelier and beverage sector. Thanks to its strategic approach, its network of contacts and its direct connection with the professional environment — through work placements, visits and industry-active lecturers — the program enables participants to apply for advanced positions in haute cuisine, hotel groups, consulting or entrepreneurship, strengthening their profiles as professionals prepared to lead change in the sector.

What skills will you develop on this master’s

Solid professional foundations in the sommelier profession: Master service, cellar management, sensory analysis and the classic fundamentals of the profession with a modern and professional approach.

A global vision of the contemporary liquid world: Understand wines, spirits, fermented beverages, NoLo beverages and new categories, appreciating their gastronomic, cultural and commercial value. Includes preparation for the WSET® Level 3 Award in Wines.

Innovation and design of beverage propositions: Learn to create your own beverages, unique drinks lists and liquid experiences in line with the identity of the gastronomic project.

Management and profitability of the beverages department: Plan purchasing, control inventories, incorporate digital tools and make decisions based on economic and strategic criteria.

Experience, communication and leadership: Design memorable pairings and harmonies, communicate with impact and take on a strategic role as a sommelier in highly demanding environments.

bebidas

Career opportunities

Upon completing the Master’s, you will be prepared to take on key roles in various areas related to the sommelier profession, liquid innovation and the beverage sector. Career paths include: 

  • Sommelier in haute cuisine and fine dining restaurants
  • Wine cellar management and beverage manager
  • Beverage specialist for F&B departments
  • Beverage consultancy and advisory services
  • Development of beverage experiences and food and wine events
  • Specialized communication
  • Entrepreneurship in the beverage sector

For more information about the Master’s, watch this video in which the coordination team shares a new look at the liquid universe:

Study program

Over the course, worth 60 ECTS, students acquire broad, in-depth and up-to-date knowledge of the world of beverages, develop specific skills in sensory analysis, management, beverage creation, communication and leadership, and develop the technical expertise required to perform as a sommelier in high-pressure environments. Learning is complemented by real-world placements, specialized workshops and professional visits to production areas and centers, integrating innovation, sustainability and a 360º strategic perspective as cross-cutting themes.

This module explores the consumer’s sensory experience to understand their drinking preferences and delves into the fundamentals and methodologies of sensory analysis to interpret, describe and evaluate beverages. It also immerses you in different types of tastings, expanding your perceptive abilities through the senses. Lastly, it introduces specific vocabulary and encourages you to create your own language to capture the entire sensory experience.

  1. Sensory analysis methodology and consumer studies
  2. Scientific foundations of sensory behavior
  3. Tasting systems and techniques
    1. Tasting methodology
    2. Refined tasting
  4. Sensory calibration and development of tasting competences
    1. Practical calibration exercises
    2. Development of your own tasting system
  5. Building a sensory vocabulary

This module is entirely dedicated to the contemporary world of beverages. From a fresh perspective on beverages, through the raw materials they are made from and the techniques used in their production, it breaks down their composition and main characteristics one by one. It covers history, production, preparation and the various types, among other aspects. These elements are explored from a theoretical and practical perspective through multiple tastings and visits.

This module offers a comprehensive, holistic and extensive overview of the entire liquid world linked to gastronomy today.

  1. Raw materials: fruits I, grapes
    1. Vine cultivation (viticulture)
    2. Wine (fermented)
    3. Wine distillates (cognac, armagnac, brandy, etc.)
    4. Grape distillates (grappa, orujo, etc.)
  2. Raw materials: fruits II, apples and others
    1. Apples (cider and calvados)
    2. Pears (pear cider and eau-de-vie)
    3. Plums (artisan beverages and slivovitz)
    4. Cherries (kriek and kirsch)
    5. Stone fruits and dried fruits (apricot, fig, quince, etc.)
    6. Tropical fruits (pineapple, guava, mango, passion fruit, etc.)
    7. Other fruits (blackcurrant, raspberry, blueberry, etc.)
  3. Raw materials: cereals
    1. Cereal cultivation and processing (barley, wheat, rye, rice, etc.)
    2. Cereal fermentations (beer and sake)
    3. Cereal distillates (vodka, gin, whisky, etc.)
    4. Cereal macerations and NoLo options
  4. Raw materials: plants
    1. Cultivation and processing of useful plants (agave, cane, cassava, etc.)
    2. Fermented plant-based beverages (pulque and cauim)
    3. Distilled plant-based beverages (rum, cachaça, tequila, etc.)
    4. NoLo plant-based beverages (coffee, tea, infusions and kombucha)
  5. Other liquid categories
    1. Gourmet fresh juices

This module offers a comprehensive and up-to-date vision of the sommelier’s role. From its historical origins to its function in contemporary dining, it analyses the sommelier’s gastronomic value, their interaction with the restaurant ecosystem, their contribution to service and their potential as a creator of experiences. It also addresses personal branding, professional excellence, team leadership and international reference points, fostering the development of a strong, distinct professional identity aligned with the demands of today’s market.

  1. Origin and transformation of the sommelier’s role
  2. Identity, competencies and gastronomic value
  3. The restaurant as a gastronomic ecosystem
    1. Contextualisation, definition and classification of restaurants
    2. Understanding the restaurant as a living organism: kitchen, dining room, cellar, guests
    3. The team: Roles, functions, appearance, etc.
    4. Service organization: flows, sections and collaborative protocols
    5. Advanced mise en place for beverages and pairings
    6. Service and its phases
  4. The global sommelier profession: new beverages, formats, consumption contexts
  5. Trends in sustainable beverages: local (“km0”), biodynamic practices, NoLo, etc.
  6. Self-awareness workshop
  7. Personal brand, gastronomic positioning and professional visibility workshop (social media, competitions, community and the media)
  8. Leadership and team management workshop
  9. Liquid routes: continuous learning, experiences, travel and networking

Designed to develop a strategic and operational vision of the beverage department. Key areas are covered such as customer psychology, consumption behavior, trends, profitability, logistics, suppliers and legislation, as well as marketing, communication and sales techniques. This module equips you to select, structure and present a drinks list in line with commercial, aesthetic and gastronomic criteria. It also trains you to manage a cellar, including concepts such as rotation and beverage preservation. In addition, it includes digital tools, financial analysis and training in beverage consultancy, preparing you to take on leadership and management roles in complex gastronomic environments.

  1. Customer knowledge: market, psychology and consumption
  2. Cellar finances, operations and legislation
    1. Finances and profitability of the beverage department
    2. Inventory, storage and rotation of wines and beverages
    3. Suppliers, purchasing and strategic negotiation
    4. Legislation and regulations applied to the liquid world
  3. Selecting, presenting and selling in the liquid world
    1. Creating an attractive and balanced list: selection criteria, structure and design
    2. Digital marketing applied to the beverage sector
    3. Sales and communication techniques in service
    4. Communication, specialist outreach and training in the liquid world
    5. Multilingual communication for the sommelier
  4. Consultancy and strategic communication

This module covers the essential technical skills for the practical delivery of innovative, high-level sommelier practice. It covers mixology techniques, beverage formulation and refinement, beverage proposition design, gastronomic harmonies and advanced service. It includes hygiene, safety, creativity, service for different customer profiles and aesthetic coherence in beverage presentation. Students work in practical workshops such as beverage creation, pairing methodologies and excellence in service, preparing them to operate in all types of contexts, including demanding, creative and avant-garde environments.

  1. Cocktail making and techniques in beverage formulation and development
    1. History and evolution of cocktail making and the sommelier profession
    2. Technical foundations of classic and contemporary mixology
    3. Current techniques in modern and creative cocktail making
    4. Balance, refinement and preparation of beverages
  2. Designing and creating drink propositions
    1. Methodology for creating beverages and experiences
    2. Designs for different customer types, menus and moments of consumption
    3. Key variables: ingredients, health, physico-chemistry, costs and taste
    4. Food hygiene and safety regulations applied to beverages
    5. Practical preparation: mocktails, fermented beverages, macerations, infusions
  3. Pairing: Theory and practice of food and beverage pairing
    1. Fundamentals of pairing
    2. Classification and types
    3. Gastronomic trends in the use of beverages and pairings
    4. Practical methodology
  4. Serving and presentation: from classics to innovation
    1. Sommelier tools: types, maintenance and specialized use
    2. Advanced service techniques
    3. Operational protocols according to type of beverage, service or guest profile
    4. Trends and excellence in serving wines, sparkling wines, cocktails and beverages
    5. Aesthetic and technical standards in beverage presentation in front of house

The Master’s Final Project is designed to apply the knowledge acquired throughout the program in a comprehensive way through the development of an individual project. This project focuses on the development of proposals within the world of beverages.

During this process, the student will be supported by an assigned tutor, who will guide them in the planning and execution of the project.

Internships can be completed in both national and international companies. You will have advice from the coordinator to evaluate options and adjust expectations. It is important to bear in mind that internships require a three-month full-time commitment. If you have a senior profile, you will be able to have your previous experience formally recognized.

This module is taught in person at Basque Culinary Center over one week in April. The theoretical in-person classes and study hours completed throughout the other modules of the master’s will already cover a large part of the 70 hours required to prepare for the certification.

The WSET® Level 3 Award in Wines is an advanced qualification designed for those seeking to deepen their understanding of wine. This course is aimed at professionals in the sector and experienced enthusiasts, offering an in-depth analysis of the factors that influence the style, quality and price of world-renowned still, sparkling and fortified wines.

To maximise your experience and examination preparation, you will receive exclusive materials upon registration, including a study book and a workbook where you can record your tasting notes for the 76 wines explored in the course. In addition, 70 to 100 hours of prior study are recommended to make the most of the content.

You will have access to our learning platform, which offers complementary resources and ongoing support from the tutor to answer questions and guide your progress. Two optional Zoom sessions are also included, designed to refine your tasting skills and prepare you for the exams.

Upon completion of this qualification, you will be able to accurately describe the characteristics of the world’s leading wines, evaluate them professionally and apply your knowledge to make informed recommendations and selections in any professional context.

Who it’s for

The Master in Sommelier Studies and Innovation in the Liquid World is designed for professionals in the gastronomy and beverage sector who seek to lead the transformation of the world of beverages through excellence, specialized knowledge and innovation, developing skills to design, communicate and manage high-value beverage propositions.

 

This master’s is for:
  • Sommeliers and professionals in wine and other beverages who wish to evolve or expand their specialisation, update their knowledge, explore new trends and lead innovative propositions in restaurants, wineries or specialized shops.
  • Professionals responsible for gastronomic experiences with a focus on beverages, such as maîtres, front-of-house managers, chefs and food & beverage department heads who wish to integrate wine and other beverages strategically as a high-value component of the gastronomic experience.
  • Professionals in the beverage sector, such as mixologists, baristas, brand ambassadors, consultants and other specialists in the beverage field who wish to acquire advanced tools to design, communicate and commercialise innovative propositions in the HoReCa channel.
  • Entrepreneurs and developers of new concepts in gastronomy and beverages who seek to create or expand businesses linked to the sommelier profession, cocktail making or specialized distribution.
  • Graduates in gastronomy, hospitality or other related disciplines who wish to develop their careers in the liquid world.

Unsure whether your background is a good fit for the master’s?

If you have any doubts about whether your background is a good fit for the Master’s, please contact us so that we can assess your profile and provide you with personalised information.

Calendar

Periods Dates Schedule
Academic period From 21 September 2026 to 19 March 2027 —
Online period From 21 September 2026 to 31 January 2027 Tuesdays and Thursdays, from 17:30 to 19:30 (CET)
In-person period From 1 February to 19 March 2027 Monday to Thursday, from 14:30 to 20:30 (CEST)
WSET Level 3 Award in Wines From 12 to 16 April 2027 —
Internship period From 26 April to 16 July 2027 —
Master’s Final Project defense September 2027 —

Methodology

The master’s is delivered in a blended (hybrid) format, combining online and in-person training. This structure favors flexibility for working professionals and guarantees an immersive experience during the in-person periods.

Online methodology

During the online part a structured learning experience is offered, designed for those who need autonomy without giving up support or academic quality.

  • Content and audiovisual resources: We offer contemporary content designed to be relevant and applicable to your professional activity. In addition, through explanatory and demonstration videos, we guide you step by step through each topic. These resources make it easier to understand key concepts visually and practically.
  • Masterclasses with experts: Master sessions delivered on video by lecturers and industry experts.
  • Live classes: Each week you will have access to live classes with expert lecturers to go deeper into the content, resolve questions and share experiences. Although the classes are recorded and remain available to watch later, taking part live enriches the experience.
  • Interactive activities and challenges: We put your knowledge to the test with exercises, tests, video practices, challenges and forum participation. A dynamic and effective way to consolidate what you have learned.
  • Personalised support: Your learning is guided by a tutor who motivates you, answers your questions and offers personalised feedback to help you reach your goals.
  • Weekly planning: We provide a clear weekly task plan, which makes it easier to organize your time. Each week you will have key submissions that ensure good follow-up and use of the course, so you progress in a constant and structured way.

In-person methodology

Curriculum-based external internships

The part delivered in person is conceived as an intensive training experience, designed so that you live the sommelier profession from the inside and the BCC experience, surrounded by leading figures in the sector and in real settings:

  • Technical tastings and themed tastings: pairing workshops and sensory analysis exercises focused on developing a professional perception of wine and beverages.
  • Workshops on designing liquid experiences: group project development applying creative and innovation methodologies, sensory work, refinement and beverage creation.
  • Masterclasses with leading figures in the sector: delivered by an international teaching team of professionals who are experts in the different subjects of the course.
  • Visits to production areas and real gastronomic spaces: vineyards, distilleries, breweries, cider houses and leading restaurants.
  • Practical challenges and problem-solving dynamics: aimed at developing skills in commercial management, pairing design and decision-making in oenological contexts.
  • Front-of-house service workshops: both in the Faculty’s learning spaces and in restaurants in the area.

You will be able to put your knowledge into practice and gain relevant experience for your professional career. During the process, we manage your work placement taking into account your background and the opportunities available. In addition, you will have an information session and personalised advice from the coordinator to evaluate options and adjust expectations. It is important to consider your current situation and professional goals, as internships require a three-month full-time commitment, with the possibility of an extension. If you have a senior profile, you will be able to have your previous experience formally recognized.

Master’s Final Project

Learning Journeys

  • Individual or group project based on a real challenge in the wine industry.
  • Guidance from specialized tutors throughout the process.
  • Final presentation to a panel of industry experts.

These are learning journeys through which you will travel to different wine-producing regions with a long tradition so that you can have experiences, learn and be inspired through visits to influential wineries.

Ignacio Mesples Aguirre

BORDEAUX

Ignacio Mesples Aguirre - Commercial Manager at Bodega San Cobate

 

“The trip to Bordeaux was a transformative experience in my studies. From visiting iconic wineries such as Domaine de Chevalier and Château Sociando-Mallet to meeting the producers in person, every moment was an opportunity to delve deeper into the wine production system.

Thanks to the constant support of the teaching staff, I connected theory with practice and developed a broader understanding of wine culture. The visits included tastings at the source that completely changed my sensory perspective.”

Lucía Marcilla Moreno

JEREZ

Lucía Marcilla Moreno - Sommelier at Arzak

 

“The visits to iconic wineries such as González Byass and Barbadillo were incredible, not only for the tastings, but also for the stories and passion of the winemakers.

In Sanlúcar I understood the impact of the environment on the wines. The sea breeze and the albariza soils helped me connect to the process. The tasting at Taberna der Guerrita was the perfect finishing touch: tradition and wine in harmony.”

Erik Zulkovsky

NAVARRE

Erik Zulkovsky - Founder & CEO of Sport Connection

 

“Being there, scissors in hand, working the vines, connected me deeply with the process and its impact on the wine.

At Bodegas Unsi, the conversation with winemaker Gonzalo Celayeta showed me how innovation and tradition coexist. Each glass had a story that we learned to interpret.”

Melissa Santos Elizondo

LA RIOJA

Melissa Santos Elizondo - Director, Vinos de Milo

 

“In Haro, the visit to López Heredia showed me how tradition can define the character of a wine.

Then, in Baigorri, I discovered innovation and design as allies of modern wine. A complete experience that transformed my professional outlook.”

Faculty

The master’s has a teaching team made up of experts in each of the program’s specialist areas: experts in tasting and sensory analysis, winemakers, sommeliers, mixologists, beverage developers, pommeliers, experts in the different beverages covered by the program, WSET educators, Masters of Wine and beverage communication specialists, among other profiles. In addition, internationally recognized figures will share their vision of the sommelier profession and innovation in the liquid world through lectures and masterclasses.

Coordination

Koro Santos

Academic Coordinator

Graduate in Psychology, with a professional background in restaurant service and the sommelier profession, and more than 15 years of teaching experience. Certified trainer in Sherry and Cava wines. WSET Level 3. Lecturer in Front of House and Services at Basque Culinary Center.

Esther Merino

Member of the Master’s coordination team

Graduate in Gastronomy and Culinary Arts from Basque Culinary Center, she chose to specialize in avant-garde cuisine. She has worked for Ikea Food Valladolid and the Gastroleku Hospitality Group, and has designed the dining room, bar and cocktail departments of two restaurants in Manila and on Palawan Island (Philippines). She also created the gastronomic consultancy BOWS and was an adjunct professor on BCC’s Expert Bartender and Modern Cocktail Making Course. She has worked in Copenhagen on the front-of-house team at Noma and POPL. She currently works at Alchemist, which holds two Michelin stars and is ranked no. 58 on The World’s 50 Best Restaurants 51–100 list.

Nicolas Boise

Member of the Master’s coordination team

Trained in the great gastronomic institutions of Europe, Nicolas Boise is a sommelier from Burgundy who has made the Basque Country his home and professional stage. With a career encompassing 17 Michelin stars, he has worked in iconic restaurants such as The Fat Duck in England and Mugaritz in Spain, where he was appointed head sommelier at just 25 years of age. He currently leads the cellar at Elkano Restaurant, a global reference in seafood cuisine, with a philosophy centerd on authenticity, diversity and respect for the diner.

Onneca Guelbenzu

WSET nominated educator

With a strong international background, Onneca holds a WSET Level 4 Diploma in Wines, the WSET Level 3 Award in Sake and is certified as a Sake Sommelier by the SSI (Kikisake-shi). She also holds the title of Basque Sommelier and a master’s degree in Oenology, Viticulture and Wine Marketing. She is currently studying for the prestigious Master of Wine program. She has worked as a sommelier in a two Michelin-starred restaurant and as an educator and writer specialising in wine.

Faculty and collaborators

Patxi Troitiño

Coordinador y profesor del curso

Patxi is one of the most prominent figures in cocktail making at international level.

A driving force behind “molecular mixology” and “gastro-cocktail making”, he was Spanish Cocktail Champion in 2009.

Passionate about his profession, he has written two books, speaks at industry fairs, is Head Bartender at Hotel Zinema7 and Hotel Akelarre, and has his own business, Stick Cocktails. His motto is “see life through a bartender’s eyes”.

David Mora

Profesor BCC

He has been chosen for three consecutive years as one of the 150 most influential people in tourism in Spain. He has worked in tourism since 1995 across destination promotion, hospitality, training and consultancy. He is a Technician in Tourism Activities from the University of Deusto, a graduate in tourism from Nebrija University, and holds a Master’s in Tourism Management from Bournemouth University. He is a professor and director of different programs related to tourism and hospitality at several universities. As a consultant he has developed numerous projects in Europe and Latin America. Since 2005 he has worked on gastronomic tourism development projects, has been an auditor of Spain’s Wine Routes since 2007, and is a regular speaker at forums and conferences on gastronomic tourism.

Pilar García Granero

Coordinadora del máster

Oenologist and Agricultural Engineer. Former president of D.O. Navarra, Director of the Escuela Navarra de Cata and Technical Coordinator of the Master’s.

Francois Chartier

Colaborador experto

World’s Best Sommelier at the “Grand Prix Sopexa International” and considered one of the creators of the theories of Harmony between wine and food.

Miguel Ángel Millán

Colaborador

Head sommelier at DiverXO*** and named World’s Best Sommelier 2023 by The World’s 50 Best Restaurants.

Paz Levinson

Colaboradora

Wine Director at Groupe Pic (Michelin-starred restaurants in Europe and Asia), international judge and author.

Luis Baselga

Colaborador

Sommelier and maître d’ at Smoked Room (Dani García Group), recognized as Best Sommelier 2024 by the Madrid Academy of Gastronomy.

Fernando Moret

Colaborador

Dining room director at Ambivium and one of the Top Five Young Sommeliers in Spain.

Adela Balderas

Colaboradora experta

Visiting Academic at the University of Oxford. Researcher and senior consultant in tourism and management.

Julián Palacios

Colaborador experto

Agricultural engineer, Director of Viticulture and founder of Enonatura, and an expert in sustainable viticulture.

Pepe Rodríguez de la Vera

Colaborador

Vineyard grower and Master of Wine student, with an artisanal and communicative approach.

Jaume Gramona

Colaborador experto

Oenologist and owner of Bodegas Gramona. Expert in sparkling wines, a subject he teaches at university level.

Ainhoa Oyanguren

Colaboradora

Q Grader and expert in speciality coffee, co-owner of Trike Koffee Roasters.

Natalia Santamaría

Colaboradora

Expert in the sensory analysis of beverages and researcher at a wine research center.

Dani Corman

profesorado experto

Owner of ESSENCIA wine bar & store, with 12 years on the market. A deep connoisseur of wines and university lecturer in wine tasting at the different Casas de Cultura in Donostia-San Sebastián. He also teaches Cellar Management and Geography and Wines of the New World on the third year of the Bachelor’s in Gastronomy and Culinary Arts at Basque Culinary Center, as well as on the Master’s in Sommelier Studies and Wine Marketing.

Xabi Iturralde

Profesor BCC

Expert in management and operations in hospitality and tourism, and a lecturer in the management and business area at Basque Culinary Center.

Sessions taught by wineries and/or associations in the wine sector, such as Grandes Pagos de España, Vega Sicilia, Bodegas Muga, Galicia Calidade and Marqués de Murrieta.

What our alumni say

My journey began in various departments of the winery, which allowed me to understand the versatility and challenges of running a family business. What I value most about the Master’s is the strong networking with professionals in the sector, the hands-on learning during trips to leading wine regions, and the chance to experience Donosti’s rich wine culture. This Master’s has boosted my professional growth and has been a truly transformative experience—one I would definitely choose again.

Leticia Sanz Alonso

Bodega Javier Sanz Viticultor

Admission process

The Master in Sommelier Studies and Innovation in the Liquid World has an admissions process that ensures applicants have the academic level and competencies needed to successfully complete a demanding curriculum.

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

The Basque Culinary Center admissions system has two objectives:

  • To ensure that applicants have the academic level and personal competencies needed to successfully undertake an innovative and hands-on curriculum.
  • To verify that the master’s degree addresses applicants’ educational needs and interests.

1. Submit your application

Complete your online registration by filling in the Application Form.

2. Share your profile

We want to learn more about your application: your academic background, professional experience, motivations and educational interests. To do so:

  • You will complete a profile questionnaire and submit the required documentation.
  • You will complete a practical exercise to help us better understand your knowledge base.
  • You will have a personal interview with the master’s coordination team.

3. Application assessment

After the interview, we will assess your application and, within approximately two weeks, notify you of the outcome.

4. Reserve your place

If your application is accepted, you can secure your place by paying 25% of the master’s tuition fee within the established deadline.

Master’s degree awarded

This educational program is a Master’s Degree in Continuing Education. To obtain this qualification, it is necessary to have completed undergraduate university studies (bachelor’s degree, engineering degree, diploma or equivalent).

  • If you do not have university studies, you may apply for a competency recognition process, which assesses your professional experience and career path. This process must be completed during the admissions process, before the application outcome is issued.
  • If you successfully complete this process and the educational program, you will receive the Master’s Degree in Continuing Education.
  • If you do not pass the competency recognition process, you will receive the University Extension Diploma in Sommelier Studies and Innovation in the Liquid World.

For enquiries and further information: cursos@bculinary.com.

Fees and payment

Total Master’s fee: €11,970 - €150 discount if you enroll before 31 August. Enter the code SUMILLERIA26 when registering.

Payment method:

  • €3,105 to reserve your place, after the admission interview and before the Master’s begins.
  • The remaining amount in 3 installments of €2,955, to be paid in September and November 2026, and January 2027.

FINANCING OPTIONS - FIND OUT MORE

 

Would you like to invest in your professional future but need support to do so? We offer financing options to make our educational programs more accessible. If you would like more information, complete the following form.

 

FUNDAE FUNDING

 

This Master’s is partially eligible for FUNDAE funding for employees in Spain. Contact us to find out about the terms and conditions.

 

The Master’s fee includes:

  • WSET Level 3 Award in Wines: study materials, classes and examination fee for the certification (certification cost: €1,500).
  • Academic materials.
  • Learning Journeys: transport and accommodation expenses during the different learning trips.
  • Seminars and masterclasses with guest experts and partner wineries.
  • Management of curricular internships.
  • Issuance and delivery of the degree/diploma.
  • Tastings of approximately 160 wines and other beverages.
  • Access to more than 5,000 resources in the Faculty Library.
  • Graduation ceremony.
  • Enrollment in the Basque Culinary Center alumni service: Bculinary Alumni.

Cancellation Policy

Basque Culinary Center reserves the right to cancel the program if the minimum number of students is not reached or for organizational, academic or force majeure reasons, providing at least 20 days’ prior notice. In such a case, a full refund of the amounts paid will be issued, without liability for additional expenses (travel, accommodation, visas or others). Optionally, relocation to another edition or an equivalent program may be offered.

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, please contact alumni@bculinary.com before registering to request the discount code you need to enter during the registration process.

If a visa is required due to nationality, a type C (Schengen) visa must be requested to enter Spain.

International students must travel with the official documentation accrediting their enrollment on the course and proof of the health insurance that will cover them during their stay in Spain.

SCHOLARSHIPS AND FINANCIAL AID FOR MASTER’S PROGRAMS

Due to the official nature of the degree, students legally residing in Spain may apply for public scholarship or aid programs. International students can also seek funding and scholarships from institutions in their home countries that support studying abroad.

ERASMUS+ SCHOLARSHIPS

Students may apply for international mobility aid to complete internships in Europe under the Erasmus+ program.

EMPLOYABILITY SUPPORT FOR STUDENTS

To support students in finding employment during or after their studies, students on this Master’s will receive information on 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 different departments: R&D, operations, cafeteria, etc.

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