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NEXT EDITION: OCTOBER 2024
The universe of tourism is just a click away.

Discover thefirstcourse that empowers participants to designunique experiencesin the world of culinary tourism. The program is designed to fit participants’ work schedules, offeringhigh-quality content specially tailored for online training. Additionally, it provides the opportunity to participate in live masterclasses with experts in culinary tourism who share their experiences and knowledge. Throughout the course, topics such as planning and developing culinary routes, promoting culinary destinations, and managing experiences are explored. Upon completion, participants will be ready todesign and leadunique experiences that captivate travelers and contribute to the success of the culinary and tourism industry.

PRACTICAL INFORMATION

PROGRAM’S OBJECTIVES:

CAREER OPORTUNITIES

We understand that professional opportunities can varybased on geographic location and individual preferences. However, with this program, participants can take on roles and functions in the following positions and areas:

​SEEING IS BELIEVING

The program is designed for individuals with the following profiles:

Language Requirements:

Some sessions of the master’s program may be conducted in English, so we highly value a B2 level in the Common European Framework of Reference (upper-intermediate level).

If you don’t see yourself reflected in the above points and are interested in the course, feel free tocontact us.We will assess your education and experience and get in touch with you.

LECTURING SYLLABUS

Module 1: Introduction to Gastronomy Tourism

Module 2: Strategic planning of Gastronomy Tourism

Module 3: The Gastronomy Tourism market: profiles and segments

Module 4: Design of gastronomy tourism products and experiences

Module 5: Gastronomy Tourism marketing

Module 6: Synthesis work

The program is delivered entirely online, utilizing thelearning by doingmethodology, which is based on the idea thatthe best way to learn is through hands-on experience and direct action. Instead of focusing exclusively on theory and passive instruction, this methodology encourages students toacquire knowledge and skills by actively engaging in practical activities and real projects. Additionally, the program and its contents have been specifically designed for virtual training, enabling participants to access quality education from anywhere and at any time.

Learn from Industry Experts with Experience!

Students will have the opportunity to learn fromaccomplishedprofessionals in the field, recognized for theiracademic, intellectual, and social influence, as well as their impactful contributions. The program features a panel of instructors composed of experienced culinary experts with specialized knowledge in the field of Gastronomy.

COURSE COORDINATOR AND TUTOR

David Mora Gómez

Chosen as one of the 150 most influential figures in Spanish tourism for three consecutive years, David brings over two decades of expertise in the field. Since 1995, he has navigated various sectors, including destination promotion, hospitality, training, and consulting. Holding a degree in Tourism from Nebrija University, a Technical degree in Tourist Activities from the University of Deusto, and a Master’s in Tourism Management from Bournemouth University, he is also a professor and program director at several universities. As a consultant, he has spearheaded numerous projects in Europe and Latin America. Since 2005, he has been actively involved in gastronomic tourism development, serving as an auditor for Routes of Wine of Spain since 2007 and a frequent speaker at forums and events on gastronomic tourism.

In addition to David’s guidance, you’ll benefit from masterclasses and live sessions with experts in Gastronomic Tourism, such as:

Iñaki Gaztelumendi

With over 25 years in the tourism sector, Iñaki Gaztelumendi served as the Director of Tourism in Santiago de Compostela. He is the founder and director of Verne Tourism Experts, a consulting firm. Iñaki is also an associate professor in the gastronomic tourism programs at Basque Culinary Center. He was the technical director of the World Forum on Gastronomic Tourism OMT-Basque Culinary Center and co-authored the Guide for the Development of Gastronomic Tourism produced by the UNWTO and Basque Culinary Center.

Eduardo Serrano

An MBA in Business Management with expertise in Strategic Planning and Creative Thinking, brings over 30 years of experience in entrepreneurship, management, consulting, research, and education in the Leisure, Tourism, Hospitality, and Restaurant industries. He serves as the President of Aidabe (Ibero-American Association of Directors of Food and Beverage – Executive Kitchen Heads).

The total cost of the course is2,450 €, to be paid as follows:

The price includes:

Bank financing options

We operate bank financing agreements with Banco Sabadell, CaixaBank and Caja Rural. Get more information from cursos@bculinary.com.

*Offers valid for applicants resident in Spain. Candidates should consult bank financing options with trustworthy banks in their country of origin.

Allowance options

The master’s courses taught at Basque Culinary Center are eligible for partial allowances through FUNDAE. Get more information from cursos@bculinary.com.