Curso avanzado: Comienzo curso Avanzado en Bartender y Coctelería Moderna

NEXT EDITION: October 6th, 2026

PREREGISTER HERE

Master advanced cocktail techniques and design innovative proposals for professional settings.

In a sector where differentiation and customer experience are key, theAdvanced Course in Bartending and Modern Mixologyprepares you todevelop both technical and creative skills. You will learn to master precision techniques, use specialised tools, and understand the full operation of the bar.

Throughout the course,you will work with local and seasonal ingredients, applying sustainability criteria and exploring categories such as sprouts, flowers, and fermented products. You willtrain in a highly practical environment, guided by leading professionals in bar management, menu design, and cocktail consultancy. In addition, theCourse includes specialized training to prepare for the official WSET Level 2 Award in Spirits certification, internationally recognized by the Wine & Spirit Education Trust, which will enhance your profile with globally recognized skills.

Additionally, you will take part inLearning Journeys to key cities, where you will analyse real business models, follow cocktail bar routes, and participate in technical tastings at distilleries.

To conclude, youwill design and execute a cocktail event, applying everything learned in planning, liquid menu creation, and customer experience management.

Upon completion, you will beprepared to take on roles as a bartender, consultant, menu designer, or project managerin bars, hotels, and restaurants.

PRACTICAL INFORMATION

COURSE OBJECTIVES

PROFESSIONAL OPPORTUNITIES

Upon completing theAdvanced Course, you will be prepared to take on various roles within the bar industry. Career paths may include:

Bar Service

Development

Consultancy & Entrepreneurship

MEET OUR ALUMNI.

Raquel Álvarez Marbán– Bartender at StreetXO and Manager at Bar Kalathos

I studied Nutrition and Psychology. However, my family owned a bar in Valladolid, and when I had to take over for personal reasons, I discovered bartending—something I had always considered the most magical and versatile part of the hospitality industry.

The course provided me with a very solid theoretical and technical foundation, especially in molecular mixology. I learned not only how to make cocktails but also how to create and reason through recipes, develop creativity, and understand the processes behind each technique.

I’m currently doing my internship at StreetXO. This training has been key to strengthening my professional profile and taking a major step forward in my career in the bar world.

Sergio Santamaría García– Co-founder ofLa Mesedora

In 2015, I was working as a bartender at events in Valencia and helping with the family business. That’s when I came across this program—endorsed by an academic institution and with someone like Patxi behind it. It completely changed my perspective.

Basque Culinary Center’s environment felt vibrant, inspiring, and like a one-of-a-kind educational ecosystem. Classes with experts like Iñaki Álava and experiences with icons like David Ríos shaped my professional vision.

The course motivated me to keep learning, pursue a Master’s in restaurant management, and build my personal brand.

El Curso me impulsó a seguir formándome, cursar un máster en gestión de restaurantes y desarrollar mi marca personal.

TARGET AUDIENCE

TheAdvanced Course in Bartending and Modern Mixologyis designed forprofessionals in hospitality, restaurant service, and the bar sectorwho want tospecialise in cocktail creation and enhance their skillsin technique, creativity, and bar management. This applied training enables participants to acquirestrategic and operational toolsto evolve within the cocktail and beverage industry.

Recommended profiles:

Recommended background and experience:

Not sure if your profile fits?

If your background is not listed and you are interested in this Course,contact usto evaluate your case and provide personalised guidance.

PROGRAM

Module I: The Bartender and the Client

Module II: Spirits and Major Beverages

Module III: Ingredients for Mixology

Module IV: International Classic Cocktails

Module V: Signature Cocktails

Module VI: Creative Mixology and Gastromixology

Module VII: Final Project

The course will conclude with a final project consisting of a cocktail offering designed for a bar, venue, or event.

Module VIII: Curricular Internships in Companies

You will complete the course with a one-month internship in a nationally or internationally renowned cocktail bar or gastronomic venue.

Examples of previous internship locations:

CALENDAR

*Learning Journeys, masterclasses, and seminars may also take place in the morning depending on the activity.

METHODOLOGY

The Advanced Course in Bartending and Modern Mixologyis delivered using apractical, dynamic, and application-oriented methodology. Through the learning by doing approach, you will develop essential skills in advanced cocktail techniques, bar management, and liquid experience design.

How does the course work?

This approach will allow you to:

Key Learning Experiences

TEACHING STAFF

TheAdvanced Course in Bartending and Modern Mixologyhas a teaching team made up of professionals inmixology, bar management, and liquid creativity, with national and international experience in the bar industry.

COURSE COORDINATOR

Patxi Troitiño

Head Bartender at Akelarre, Spanish Cocktail Champion 2009 and founder of Stick Cocktails, Patxi Troitiño is a leading figure in molecular mixology and gastro-cocktails. He has created signature drinks for Netflix and Iberia, and is a regular contributor to the TV show “A Bocados”. Author of two books and frequent speaker at industry conferences, he was awarded Best Bar Mentor 2025.

He currently coordinates the Expert Course in Mixology at BCC, delivering over 60 hours of hands-on training, guiding students in both technical and creative development.

MAIN TEAM

FACULTY & GUEST COLLABORATORS

The course also integratesorganisationsandrenowned professionalsfrom the industry and academia who bring anup-to-date perspective. This team may vary in each edition. Examples include:

Total Course Fee: 5,500 € (approximate price)

Payment options:

The tuition fee includes:

ADMISSION

TheAdvanced Course in Bartending and Modern Mixologyhas an admission process designed to ensure that candidates possess the necessary level, experience, and competencies to successfully complete this specialised training.

1. SUBMIT YOUR APPLICATION

To begin the process, complete theonline applicationand pay the€150 application fee.

2. REQUIRED DOCUMENTS

Candidates must submit the following documentation:

3. PROFILE AND COMPETENCY EVALUATION

Once your application has been submitted, the Admissions Committee will evaluate your professional and academic profile. If aligned with the course objectives, you will be invited to an online interview.

4. ADMISSION AND RESERVATION

Within a maximum of one week after the interview, you will receive the final decision. If admitted, you will be informed about the steps to reserve your place in the program.

If not admitted, the full application fee will be refunded.

5. INTERNATIONAL STUDENTS

For programmes under 90 days, a visa is not typically required. If your nationality requires one, you must apply for aType C visa. For courses longer than 90 days, along-term student visawill be needed.

Basque Culinary Center will provide:

For queries and more information:cursos@bculinary.com