Bartender y Coctelería Moderna

NEXT EDITION: OCTOBER 2024
OPEN REGISTRATION:

Behind a cocktail, there is understanding and mastery of the avant-garde.

The program offers acomprehensive perspectiveto master thetechnicalandconceptualaspects of coctail making, the application ofcutting-edge techniques, as well as insights into the business and customer knowledge. Emphasizing a practical and motivating approach, it invites students toreflectandassimilatethe knowledge acquired, ultimately enhancing their skills as bartenders. The course comprises over 60 hours ofpractical training, led by Patxi Troitiño, a master mixologist, and an expert faculty from the school, along with renowned guests from the world of mixology.

PRACTICAL INFORMATION

PROGRAM’S OBJECTIVES

CAREER OPORTUNITIES

We understand that professional opportunities can varybased on geographical location and individual preferences of the students. However, with this program, participants can pursue roles and positions in the following areas:

ARE YOU AN INTERNATIONAL STUDENT?

Students enrolled in a course with a duration of fewer than 3 months typically do not need to apply for a visa in most cases. You can check thelist of countrieswhere citizens do or do not require a visa by referring to the information provided in Annex I (scroll down to find the relevant information).

If your nationality requires a visa, you should apply for a type C (Schengen) visa to enter Spain.

International students should travel with official documentation confirming their enrollment in the course and proof of the medical insurance coverage purchased, which will provide coverage during their stay in Spain.

SEEING IS BELIEVING!

The program is aimed at individuals with the following profiles:

If you don’t see yourself reflected in the points above and are interested in the course, please don’t hesitate tocontact us. The course coordination team will assess your education and experience and provide you with a response.

CURRICULUM

Module 1: The Bartender and the Customer

Module 2: Alcohols and Other Major Beverages

Module 3: Raw Materials Applied to Mixology

Module 4: International Classic Mixology

Module 5: Signature Mixology

Module 6: Creative Mixology and Gastronomic Mixology

Module 7: Final Project

The academic period will conclude with the creation of a project involving the development of a cocktail menu for an establishment or event.

Module 8: External Curricular Internships

The educational program will end with a one-month internship in an internationally recognized establishment.

The program is delivered using thelearning by doingmethodology, based on the idea thatthe best way to learn is through hands-on experience and direct action. Instead of focusing solely on theory and passive instruction, this methodology encourages students toacquire knowledge and skills by actively participating in practical activities and real projects.

Taking this learning approach into account, the course features the following components:

Learn from Industry Experts with Experience!

Students will have the opportunity to learn from accomplished professionals in the field, recognized for their academic, 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 INSTRUCTOR

Patxi Troitiño

Patxi is a prominent figure in the international cocktail scene, renowned for pioneering “molecular mixology” and “gastro-cocktail.” He earned the title of Spain Cocktail Champion in 2009. Passionate about his profession, Patxi shares his knowledge through two books and as a speaker at industry fairs. He serves as the Head Bartender at Hotel Zinema7 and Hotel Akelarre and owns Stick Cocktails. His motto is “seeing life through the eyes of a bartender,” reflecting his dedication and love for mixology.

COURSE INSTRUCTOR AND PROJECT TUTOR

Gonzalo Parras

With over 25 years in the restaurant industry, including 19 years in teaching customer service, Gonzalo is the Coordinator of the Service and Customer Care department. He teaches various specialties and tutors projects in the Bartending and Modern Mixology Expert Course. His expertise lies in the liquid world, including fermented and distilled beverages, and he is passionate about service and presentation techniques in view of the customer.

Guest Experts:

Throughout the course, renowned bartenders will share their knowledge and experiences in cocktail creation, competition preparation, business model secrets, etc.

Some past guest experts include:

The total fees for the programme are €4,050 which must be paid as follows

This price includes:

The Basque Culinary Centre has special financing agreements with various financial organisations.

Refundable (partly or wholly) through the Fundación Tripartita.

The students’ information office of the faculty will provide the necessary information and will assist students with their search for accommodation and shared flats.

The Basque Culinary Centre has a system of admissions that aims to ensure that our students have the academic level and personal competences required to complete the study plan successfully.

For any further enquiries regarding course requirements or the admission process, please do not hesitate to contact us onadmisiones@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 notify that 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 Foreign Residents Office in Donostia-San Sebastian. The students’ office of the BCC will provide the necessary information to students in 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:

EntertainmentTransportThe best way to move 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 BasketAccommodationDonostia-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.

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