Máster en Sumillería e Innovación el Mundo Líquido

NEXT EDITION: SEPTEMBER 2026

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Boost your career in the wine industry by combining sommelier training, commercial strategy, and sensory analysis.

TheMaster in Sommelier Studies and Wine Marketingprepares you to become astrategic professional in the wine sector, combining technical training in tasting, pairing, and service with key competencies inmarketing, branding, communication, and commercial management.

Through a learning by doing methodology, you will participate intechnical tastingsled by expert sommeliers,sensory workshops, seminars with industry professionals, andLearning Journeysto renowned wineries and vineyards.

The program covers everything fromadvanced sommelier techniquesto theimplementation of commercial and positioning strategiesfor wine across different markets. You will also apply your learning throughhands-on professional internshipsand afinal projectpresented before a panel of industry experts.

This Master’s is designed for those whowant to specialize in a growing sector, take onstrategic roles in sommelier services and commercial wine management, and becomekey players in the evolving wine industry.

PRACTICAL INFORMATION

MASTER’S OBJECTIVES

MASTER´S PROGRAMME

Having a university degree is not a requirement to enrol in this master’s programme; however, holding one may influence the admission process and the type of qualification you receive upon completion.

After successfully completing the master’s, you will be awarded theMaster’s Degree in Sommelier Studies and Innovation in the Liquid World by Basque Culinary Center.

If you hold a university degree (Bachelor’s, Licentiate, Engineering or Diploma, or an equivalent qualification), you will also be eligible to obtain theMaster’s Degree in Continuing Education, issued by Mondragon University.

If you do not have a university degree but wish to obtain the Continuing Education qualification, you may indicate this during the admission process to take part in the competency recognition process, which assesses your professional experience and background.If you successfully complete this process, you will be eligible for the Master’s Degree in Continuing Education once the programme is finished.If not, you will still be able to complete the master’s, but the qualification awarded will be a University Extension Diploma.

PROFESSIONAL OPPORTUNITIES

Upon completing theMaster’s program, you will be prepared to take onkey rolesacross the wine industry value chain, with a focus on wine management, commercialization, and professional sommelier services. Career paths may include:

Sommelier Services and Cellar Management

Wine Management and Commercialization

Specialized Consulting

LISTEN TO/READ ABOUT OUR ALUMNI

Leticia Sanz Alonso – Bodega Javier Sanz Viticultor

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 program 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.

WHY CHOOSE THIS MASTER’S PROGRAM

You will acquirea solid foundation of wine knowledge and tasting techniques, developing your sensory skills to ensure your judgment is based on both study and experience.

You will gaina multidisciplinary perspective by integrating wine marketing, sommelier studies, and gastronomy.

You will explorethe world’s major wines, along with spirits and other liqueurs.

You will masterthe fundamentals of the wine market and sales techniques, with a strong focus on international trade and professional vocabulary.

You will understandhow the wine industry has evolved in recent years, becoming a key pillar of contemporary gastronomy.

You will take partin a hands-on learning plan, including tastings, learning journeys, a final master’s project, and curricular internships in the industry.

You will receivemasterclasses, business cases, tastings, and seminars led by renowned oenologists, sommeliers, and wine marketing professionals.

You will visiticonic wine-producing regions such as La Rioja, Jerez, Cava, Navarra, and Txakoli to gain first-hand insight into traditional and modern viticulture.

You will studyin cutting-edge facilities designed to provide an innovative, transformative, and experiential learning environment.

You will become partof the Basque Culinary Center, a globally recognized Faculty of Gastronomic Sciences backed by leading professionals in the field.

TARGET AUDIENCE

This Master’s programme is designed for professionals in the gastronomy and beverage sectors who seek to lead the transformation of the liquid world through excellence, specialised knowledge and innovation.

It is primarily aimed at the following profiles:

Sommeliers and wine and beverage professionals

Professionals responsible for gastronomic experiences with a beverage focus or related roles

Beverage sector professionals seeking differentiation and innovation

Entrepreneurs and developers of new gastronomic and beverage concepts

Graduates in Gastronomy, Hospitality or related disciplines

In addition to the main profiles, the Master’s programme is also particularly enriching forprofessionals connected to the restaurant and beverage sectors who, while not performing roles directly related to sommellerie, can significantly benefit from specialised training in liquid innovation.

Not sure if your profile fits the Master’s programme?If you are unsure whether your background aligns with the programme, please contact us. We will be happy to review your profile and provide personalised guidance.

STUDY PLAN

Across 60 ECTS credits, students acquire comprehensive, in-depth and up-to-date knowledge of the liquid world. They develop specific skills in sensory analysis, beverage management, beverage creation, communication and leadership, and are trained in the technical execution of sommellerie in demanding professional contexts.

Learning is complemented by real-world practice, specialised workshops and professional visits to production areas and facilities, integrating innovation, sustainability and a 360º perspective as transversal pillars of the programme.

MODULE 1: SENSORY ANALYSIS AND ADVANCED TASTING

This module explores consumer sensory perception to understand drinking preferences and delves into the foundations and methodologies of sensory analysis for interpreting, describing and evaluating beverages. It also covers different types of tastings, enhancing perceptual skills through the senses. Finally, students develop specialised vocabulary and are encouraged to create their own expressive language to convey the full sensory experience.

1. Sensory analysis methodology and consumer studies

2. Scientific foundations of sensory behaviour

3. Tasting systems and techniques

4. Sensory calibration and development of tasting skills

5. Construction of a sensory vocabulary

MODULE 2: THE CONTEMPORARY LIQUID WORLD

This module is fully dedicated to the contemporary liquid universe. From a renewed perspective on beverages, it examines raw materials and production techniques, breaking down their composition and key characteristics. Topics include history, production processes, typologies and styles, explored through both theoretical and practical approaches, including tastings and professional visits.

The module offers an integral, holistic and expanded vision of the liquid world as it relates to gastronomy today.

1. Raw materials: fruits I – grapes

2. Raw materials: fruits II – apples and others

3. Raw materials: cereals

4. Raw materials: plants

5. Other liquid categories

MODULE 3: THE ROLE OF THE SOMMELIER – CREATION AND EVOLUTION

This module provides a comprehensive and up-to-date view of the sommelier’s role. From its historical origins to its function in contemporary gastronomy, it analyses the gastronomic value of the sommelier, their interaction within the restaurant ecosystem, their contribution to service and their potential as experience creators.

Key themes include personal branding, professional excellence, team leadership and international references, fostering the development of a strong, distinctive professional identity aligned with current market demands.

MODULE 4: 360° MANAGEMENT OF THE BEVERAGE OFFER AND CELLAR

This module is designed to develop a strategic and operational vision of the beverage department. It covers key areas such as customer psychology, consumption behaviour, trends, profitability, logistics, suppliers and legislation, alongside marketing, communication and sales techniques.

Students are trained to select, structure and present beverage lists with commercial, aesthetic and gastronomic criteria, as well as to manage a cellar, including concepts such as rotation and conservation. The module also incorporates digital tools, financial analysis and training in liquid consultancy, preparing professionals for leadership and management roles in complex gastronomic environments.

MODULE 5: ADVANCED TECHNICAL SOMMELLERIE

This module integrates the essential technical skills required for the practical execution of innovative, high-level sommellerie. It covers mixology techniques, beverage formulation and refinement, liquid concept design, gastronomic pairings and advanced service.

The module addresses hygiene, safety, creativity, service for different customer profiles and the aesthetic coherence of beverage presentation. Through practical workshops—such as beverage creation, pairing methodologies and service excellence—students are prepared to operate in all types of contexts, including demanding, creative and avant-garde environments.

MODULE 6: MASTER’S FINAL PROJECT

The Master’s Final Project aims to apply, in an integrated manner, the knowledge acquired throughout the programme through the development of an individual project focused on the liquid domain.

Throughout the process, students will be supported by a tutor who will guide them in planning and executing the project.

MODULE 7: CURRICULAR INTERNSHIPS

Internships may be carried out in both national and international companies. Students will receive guidance from the programme coordinator to evaluate options and align expectations.

Please note that internships require a full-time commitment of three months. Candidates with a senior professional profile may validate the internship through prior professional experience.

WSET LEVEL 3

The WSET Level 3 module is delivered over two weeks in April, on campus at Basque Culinary Center. However, theoretical content and study hours will have already been covered throughout the other modules of the Master’s programme. As a result, a significant portion of the 70 hours required to prepare for the certification will already be completed.

WSET Level 3 Award in Wines is an advanced qualification designed for those seeking to deepen their understanding of wine. It is aimed at industry professionals and experienced enthusiasts, offering an in-depth analysis of the factors influencing the style, quality and price of the world’s major still, sparkling and fortified wines.

To maximise the learning experience and prepare confidently for the examination, students will receive exclusive materials upon enrolment, including a study textbook and a workbook for recording tasting notes from the 76 wines explored during the course. Between 70 and 100 hours of additional self-study are recommended.

Students will also have access to the learning platform, which provides complementary resources and continuous tutor support. Two optional Zoom sessions are included to refine tasting skills and support exam preparation.

Upon successful completion, participants will be able to accurately describe the characteristics of the world’s key wines, evaluate them professionally and apply their knowledge to make well-founded recommendations and selections in any professional context.

TheMaster in Sommelier Studies and Wine Marketingis delivered through thelearning by doingmethodology, based on practice, experimentation, and collaborative learning. This approach allows you toacquire fundamental skills and progress towards specialized applications. The program is structured in progressive phases that integrate theoretical classes with practical activities and real projects.

Key Elements:

Master’s Final Project:

Curricular Internships

You willapply your knowledgeandgain relevant professional experience. We providepersonalized internship management, tailored to your profile and available opportunities. You’ll also have aninformative session and individual guidancewith the coordinator to evaluate options and set realistic expectations. Internships require afull-time commitment of three months, with the possibility of extension. If you have asenior profile, you mayvalidate prior experience.

Learning Journeys

These are immersive trips to traditional wine regions. The goal is togain direct experiencein renowned wineries, learn from innovative practices, and deeply understand the dynamics of the wine sector. Our alumni explain it best:

BURGUNDYIgnacio Mesples Aguirre – Commercial Manager, Bodega San Cobate

The trip to Burgundy was a transformative learning experience. From visitingiconic wineries like Domaine de Chevalier and Château Sociando-Mallettomeeting producers firsthand, every moment helped me deepen my understanding of global wine production systems.

Withongoing support from faculty, I connected theory to practice and gainedbroader insight into Bordeaux wine culture. Tastings at origin changed my sensory perspective entirely.

JEREZLucía Marcilla Moreno – Sommelier at Arzak

Visits tolegendary wineries like González Byass and Barbadillowere incredible—not only for the tastings but also for thestories and passion shared by the winemakers.

In Sanlúcar, I understoodhow the environment impacts the wine. Sea breeze, albariza soil, and the final tasting at Taberna der Guerrita created amagical blend of tradition and wine.

NAVARRAErik Zulkovsky – Founder & CEO, Sport Connection

Being there,hands-on in the vineyard, gave me a deep connection to the process and howevery detail shapes the final result in the glass.

At Bodegas Unsi, a conversation with winemaker Gonzalo Celayeta showed howinnovation and tradition can coexist harmoniously. Every glass held a story we learned to interpret.

LA RIOJAMelissa Santos Elizondo – Director, Vinos de Milo

In Haro, visitingLópez Herediahelped me realize howtradition defines a wine’s personality.

Later, Baigorri introduced me toinnovation and designin winemaking. This complete journey reshaped my professional vision.

TEACHING STAFF

TheMaster in Sommelier Studies and Wine Marketinghas a teaching staff composed ofprofessionals in sommelier services, oenology, wine business management, and commercialization.

This team combinesacademic experience with a practical approach, integrating experts and lecturers from the Faculty of Gastronomic Sciences (Basque Culinary Center) and specialised professionals from leading companies and institutions in the wine sector.

MAIN ACADEMIC TEAM

Onneca Guelbenzu, With a solid international background, Onneca holds the WSET Level 4 Diploma in Wines, WSET Level 3 in Sake, and is certified as a Sake Sommelier by the SSI (Kikisake-shi). She also holds the “Basque Sumiller” title and a Master’s in Oenology, Viticulture, and Wine Marketing. Currently pursuing the prestigious Master of Wine program, she has worked as head sommelier at a two-Michelin-starred restaurant and as a wine educator and writer.

Izaskun Zurbitu, Food technologist with a Master’s in Marketing from Johns Hopkins University (USA). With experience in consulting (McKinsey) and international wine promotion at ICEX, she brings a comprehensive view of the agri-food sector. Her role in the Master’s program focuses on teaching strategic tools for wine marketing and commercialization.

CORE FACULTY & COLLABORATORS

The Master’s program also integrates the participation oforganisations and recognised experts from the industry and academia, who bring a current perspective oninnovations in sensory analysis and consumer sciences. The faculty varies with each edition to ensure the best combination of specialised knowledge and innovative outlook.

Total Master’s Fee:11,970 €

Payment Options:

The tuition fee includes:

TheMaster in Sommelier Studies and Wine Marketingfollows an admission process designed to ensure that candidates have the academic background and competencies necessary to successfully complete a demanding curriculum.

This Master’s program is open to professionals with a university degree, as well as to those who, without holding a formal degree, can demonstrate relevant experience in the sector.

Basque Culinary Center’s admission system has two main objectives:

Complete the online registration and pay the registration fee of€150(fully refundable if not admitted).

Fill out the motivation questionnaire to help us better understand your profile and interests.

Take part in an online personal interview with the Master’s Coordinator. This is an opportunity to get to know you, resolve doubts, and answer questions about the program.

The evaluation will consider both your submitted documentation and the results of your interview.

You will receive the final decision and next steps via email.

If admitted, you will be required to pay25% of the tuition feewithin the specified timeframe to reserve your place.

To study in Spain for more than 90 days, students from countries outside the Schengen Area must apply for aLong-Term Student Visa.

The Faculty will provide each student with the necessary documentation once the seat reservation has been confirmed. Additionally, students must comply with all requirements from their respective Spanish Embassy.

Basque Culinary Center will provide:

For inquiries and further information:cursos@bculinary.com

Livensa Living San Sebastian is located in the neighborhood of Ibaeta, in a quiet area and a step away from Tolosa Avenue that leads to Ondarreta beach. It is an accommodation that takes care of all the details and is designed to make you feel at home during your stay in Donostia-San Sebastian. It has spaces to relax and share time in company.Features to highlight:Single rooms with full kitchen and private bathroomLaundryGymCommon kitchens or “txokos”.Leisure areas: living room, games room, cinema room, etc.Music rehearsal roomsCo-working spacesPrivate parkingTake advantage of the preferential rates for Basque Culinary Center students.More information about accommodationhere

Students from European Union member countries, Norway, Switzerland. Liechtenstein and Iceland will not require a visa to reside in Spain.Other international students will have to request a long-term student visa which will allow them to reside in Spain for a period longer than 180 days.

Visas should be requested from, and issued by the Diplomatic Missions and Spanish Consul offices abroad (Diplomatic Missions and Spanish Consul Offices abroad).  It is important to obtain information on the required documentation and gather it as soon as possible, since the relevant authorities may take up to two months to notify that the visas will be granted.

Once students have arrived in Donostia-San Sebastian, they have one month from the time of their arrival to request the foreign student card at the Foreign Residents Office in Donostia-San Sebastian.  The students’ office of the BCC will provide the necessary information to students on this matter.

Through the MU Sports Service, students can access team sports as well as individual sporting activities and Group trips (weekend skiing, surfing trips….).

Donostia-San Sebastian also has an extensive offer of municipal sporting facilities. The Kirol Txartela (sport card) permits access to all the city’s municipal facilities at a very economical price. For more information, go to thefollowing link.

Information on the COST OF LIVING in San Sebastian is given below:

Transport

The best way to get around the city is with the network of urban buses. The company which provides this service is Compañia del Tranvia de Donostia-San Sebastian.

Their web page www.dbus.es contains all information on routes, timetables and tariffs. The web page also enables the calculation of the bus route between two points and its estimated duration.

Students can benefit from monthly season tickets which reduce the cost of travelling by bus.

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Accommodation

Donostia-San Sebastian offers accommodation in student residences. It is advisable that those interested in this type of accommodation make their reservation as soon as possible.

A document containing information on some of the residences in the city can be found below. Download:Accommodation in San Sebastian

During their study years, BCC students will have access to the BCC Student APP. Through this APP students will be informed about grants and scholarships, job opportunities, extracurricular learning opportunities, events, invitations to exclusive Master Classes… They will also be informed on student discounts, BCC Cafeteria or Restaurant reservations, transportation, etc.