NEXT EDITION: MAY 2025
The sweet world from ground zero.

Since the beginning, there has been aquest to reinvent the grand classics, and pastry is no exception to this concept. Our programimmersesstudents in the exciting world of pastry, wheretradition blends with creativityto bring forth new sweet gems that retain theirunique essence. Throughout the course, participantswill learn from the basics, delving into essential techniques and formulations to becometrue expertsin dessert creation. This program will provide them with thediscipline, technique, and confidenceneeded to bring their own pastry masterpieces to life.

PRACTICAL INFORMATION

​PROGRAM’S OBJECTIVES

CAREER OPORTUNITIES

We know that professional opportunities can varydepending on the geographic location and individual preferences of the students; however, with this program, participants can take on roles and functions in the following positions and 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:

CURRICULUM

Module 1: Review of Essential Pastry Preparations

Module 2: Basic Formulation

Module 3: Creative Processes Focused on Restaurant Desserts

Module 4: Basic Contemporary Techniques. Fundamentals and Applications

Module 5: Development of a Sweet Menu

To conclude the course, each group, consisting of 3 – 4 students, will create a restaurant dessert menu consisting of 5 courses, which will be presented to a professional jury.

The program is delivered using the “learning by doing” methodology, which is based on the idea thatthe best way to learn is through practical experience and direct action. Instead of focusing solely on theory and passive instruction, this methodologypromotes students acquiring knowledge and skills by actively participating in practical activities and real projects.

What is the course dynamic like?

Thenext 3 weeksstudents will work by groups in the development of a sweet menu every week.Mondays will be inspiring and a visiting professor will give a workshop based on concepts of creativity, descontextutalization, etc.

The rest of the week the students will work on the development of sweet menus, according to marked guidelines: Snacks, predesserts, restaurant desserts, petit fours …

In the last week a small project will be developed and feedback will be received on works and projects carried out.Before each session we will work on knowledge activation. At the end of the course a Basque Culinary Center Diploma will be awarded.

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.

EXPERT PROFESSOR IN FORMULATION

Cesar Romero

With a rich background as a pastry chef and pastry instructor, Cesar’s journey has led him to consultancy and culinary demonstrations worldwide, collaborating with industry giants like Rice Corn Nuts S.L. In the educational realm, Cesar is an esteemed associate professor at Basque Culinary Center. His expertise also extends to developing new products, such as cream cheese and mascarpone, with Quescrem for over seven years. Cesar’s mastery transcends to the world of chocolate decorations at Dobla and Elle & Vire, where he contributed for several years. He’s also made a mark as a Technical Advisor at Icam Cioccolato, specializing in quality Italian chocolate production. Adding to his culinary credits, Cesar has been an advisor at Kerry Group’s Ravifruit, providing fresh and frozen fruit-based products to culinary professionals.

PROFESSOR OF PASTRY AND BAKING TECHNIQUES

Cristina Lirola

Cristina journey in the culinary world commenced in  Dublin, Ireland, where she plied her trade in renowned restaurants. After this formative experience, she embarked on an adventurous sojourn, crisscrossing Europe and Southeast Asia. Upon her return to Barcelona, her insatiable passion for pastry led her to the prestigious Escuela de Hostelería Hofmann, where she played a pivotal role in both instructional and production aspects for two enriching years. Currently, Cristina serves as a dedicated instructor in traditional and contemporary pastry at Basque Culinary Center. Her role involves not only imparting essential knowledge but also shaping the academic strategy and overseeing the procurement of materials for various pastry-related classes.

El total cost of the course is 3.130 €, which should be paid as follows:

The price includes:

Bank Financing Options:

We have financing agreements with Banco Sabadell, Caixa Bank, and Caja Rural. For more information, please contact cursos@bculinary.com.

Bonification Options:

This course offered by Basque Culinary Center is partially eligible for FUNDAE funding. If you are interested in funding this course, please request more information at cursos@bculinary.com.

Refund and Cancellation Policy:

Please refer to the detailed information regarding the refund policy.

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

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 netwo