Cocina: Técnica, Producto y Creatividad

NEXT EDITION: OCTOBER 2026

PREREGISTER HERE

Acquire skills to conceptualize and execute innovative dishes that combine tradition and modernity.

TheMaster’s in Cookery: Technique, Product, and Creativityprovidesadvanced specialization in culinary techniques, focusing on operational excellence, applied creativity, and product mastery as key differentiators in contemporary cuisine.

Designed to boost your professional profile, the Mastercombines intensive campus-based training, the learning by doing methodology, and innovative approachesto help you develop technical, strategic, and leadership skills in high-demand kitchen environments.

You will engage in practical sessionscovering fermentation, smoking, advanced cooking techniques, and contemporary applications such as the use of gases, siphons, and cutting-edge preservation systems.You will learn to work with seasonal ingredients, applying traceability and sustainability criteria—from origin to plate.

The experience is enriched throughLearning Journeys to production centers, farms, wineries, and local producers. These visits offerimmersive insight into the food value chain, reinforcing the connection between technique, territory, and culinary innovation.

Some activitiesmay be conductedin English. We recommend having a B2 level (upper-intermediate) to follow them comfortably;no official certificate is required.

To conclude, you will take on a real-world final challenge:design and execute a 15 to 18-course experimental tasting menu for a panel of experts. This dinner service, held at Basque Culinary Center, will allow you to demonstrate your technical skills and creativity in a professional setting. This projectconsolidates your learning and showcases your capacityto make a meaningful impact in contemporary cuisine.

PRACTICAL INFORMATION

MASTER’S OBJECTIVES

PROFESSIONAL OPPORTUNITIES

Upon completing the Master’s program, you will be prepared to take onkey roles across various areas of professional cookery. Career paths may include

Restaurants:

Education and Food Industry:

Culinary Entrepreneurship:

REASONS TO TAKE THIS MASTER’S DEGREE

You will becomean expert in culinary technique, mastering the most advanced applications in contemporary cookery.

You will learnthe latest techniques and trends in modern cuisine.

You will becomea global chef, familiar with culinary techniques and cultures from near and far.

You will understandthe gastronomic properties of ingredients and improve how you apply them in the kitchen.

With these new skills,you will become a highly valued professional wherever your career takes you.

Your deep technical knowledgewill allow you to adapt to different business models and culinary contexts.

You will learnfrom top-level professionals, usually only seen on stage at major industry congresses.

You will have accessto cutting-edge facilities and tools, in one of the most realistic and demanding learning environments.

You will developyour sensory skills and gain criteria based on product knowledge and technical mastery.

You will unlockyour creative potential to design coherent, distinctive recipes—combining product, quality, customer experience, and technical precision into perfectly balanced dishes.

TheMaster’s Degree in Cookery: Technique, Product, and Creativityis designed for professionals looking tospecialize in advanced culinary techniques and to develop applied competences in technique, creativity, and product. Through intensive and practical training, this Master enables participants to acquire strategic and operational tools to stand out in the professional gastronomic field.

If your academic background or professional experience is not listed and you are interested in this Master’s program,contact usto evaluate your case and provide personalized guidance.

PROGRAM

Module I: The Chef and the Current Culinary Context

The project will be carried out with the aim ofputting into practice the knowledge acquiredin the Master’s program, designing and innovating products and experiences around gastronomy, in order to solve challenges linked to conceptualization, technique, and service in a professional culinary context.

In this Master’s , internships are carried out in bothnational and international companies. You will be advised by the program coordinator to evaluate options and adjust expectations.

Internships require a full-time dedication of three months.If you have a senior profile, you may validate previous experience.

TheMaster’s in Cookery: Technique, Product, and Creativityis delivered through thelearning by doing methodology, based on practice, experimentation, and collaborative learning. This approach allows you toacquire fundamental skills and progress towards specialised applications. The program is designed in progressive phases, integrating theoretical classes with practical activities and real projects.

Key Elements

Master’s Final Project

Curricular Internships

You will be able toput your knowledge into practice and gain relevant experience for your professional career. During the process, we will manage your internship, taking into accountyour profile and the opportunities available. In addition, you will have an informative session and personalised guidance with the coordinator to evaluate options and adjust expectations.

It is important to consideryour current situation and professional goals,as the internship requires a three-month full-time dedication, with the possibility of extension. If you have a senior profile, you will be able to validate your previous experience..

TEACHING STAFF

TheMaster’s Degree in Cookery: Technique, Product, and Creativityhas a teaching staff composed ofprofessionals from across the gastronomy field. This team combines academic experience with a practical approach, integrating experts and lecturers from both the Faculty of Gastronomic Sciences (Basque Culinary Center) and specialised professionals from leading companies and institutions in the sector.

MASTER’S COORDINATOR

Luis Arrufat– Master’s Chef Coordinator

He is recognized for his strong technical command of both savoury and sweet cooking. He served as Head Pastry Chef at El Bulli during its final year and worked alongside Ferran Adrià for six years. He has been part of R&D teams in restaurants such as Arzak and José Andrés’ group in Washington, DC. His career includes experience at top-level restaurants like Mugaritz, El Drolma, Akelarre, Quique Dacosta, and El Chaflán. He currently works as a gastronomic advisor for several prestigious restaurants in Spain.

MAIN TEAM

GUEST LECTURERS AND COLLABORATORS

The Master also integrates the participation of organisations, as well as recognised experts from industry and academia, who bring an up-to-date perspective. The faculty is continuously evolving to provide the best blend of specialized knowledge and innovative perspectives.

In previous editions, guest chefs have included:

Total Master’s Fee: € 15,740

Payment Options:

The tuition fee includes:

TheMaster’s Degree in Cookery: Technique, Product, and Creativityhas a structured admission process to ensure that candidatespossess the academic background and professional competenciesrequired to successfully complete an innovative and rigorous curriculum.

This Master’s program is designed forboth professionals with a university degreeand those who, without holding a formal degree,can demonstrate relevant experience in the field.

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

1. REGISTRATION

Register online and pay the registration fee of150 €(refundable in case of not being admitted).

Complete the questionnaire you will be sent to find out more about your profile. To do so, please have the following documents ready:

2. EVALUATION OF PROFILE AND COMPETENCIES

Participate in the online personal interview with the Master’s Coordinator. This is an opportunity to get to know you better, clarify doubts and ask any questions you may have.

Both the documentation and the outcome of the interview will be evaluated.

You will be notified of the admission decision and the next steps to follow

3. ADMISSION AND SEAT RESERVATION

If admitted, you will need to pay 25% of the total tuition fee within the indicated period to reserve your seat.

4. NOTICE FOR INTERNATIONAL STUDENTS

Students from non-Schengen countries (check the list of countries) must apply for a LONG-TERM STUDENT VISA to legally reside in Spain for programs exceeding 90 days.

The Faculty will provide each student with the necessary academic documentation for visa processing once the seat reservation is confirmed.

Additionally, students must comply with all requirements specified by the Spanish Embassy in their country. You can check the full process in the pre-travel procedures section.

The Basque Culinary Center will provide the following academic documents required for the visa application:

For inquiries and more 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. 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 advise 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 students’ card at the Oficina de Extranjeros of Donostia-San Sebastian. The  students office of the BCC will provide the necessary information to students in this regard.

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:

Entertainment

TransportThe 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.

Shopping basket

AccommodationDonostia-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.