NEXT EDITION: OCTOBER 2024
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Without creativity, there is no technique or proper use of products, and here we teach you why.

This master’s program, designed especially forexperienced chefs, represents the perfect opportunity for participants to take a qualitative leap in their gastronomic career. During the program, they will deepen theirknowledge of productsfrom their origin, exploring their various varieties, gastronomic properties, and their behavior in the kitchen. At the same time, they will immerse themselves inmastering modern techniques, ranging fromculinary physicochemistry to the mastery of the most cutting-edge methods.

The highlight is the participation of teachers with extensive professional and educational backgrounds, as well as the opportunity to attend seminars and masterclasses with international product experts and renowned chefs. Additionally, the learning process is enriched with “learning journeys,” and students will culminate their experience with the completion of a Master’s Final Project.

PRACTICAL INFORMATION

MASTER’S OBJECTIVES

CAREER OPORTUNITIES

We understand that professional opportunities may varydepending on geographical location and individual student preferences; however, with this program, participants can assume roles and functions in the following positions and areas:

HERE’S A PREVIEW

WHY YOU SHOULD DO THIS MASTER’S

Youwill become a skilled professional in culinary technique, mastering the most advanced culinary applications.

Youwill learn about the latest techniques and trends in contemporary cuisine.

Youwill become a global chef, knowledgeable about culinary techniques from near and far cultures.

Youwill understand the gastronomic properties of ingredients and enhance your product applications.

Youwill acquire this knowledge to become the most highly valued professional wherever you go.

Youwill develop profound knowledge of technique to enable you to adapt to different business models.

Youwill learn from the best professionals.

Youwill have access to the best facilities and resources in the most realistic environment possible.

Youwill develop your sensory skills and gain a judgment based on technical and product knowledge.

Youwill enhance your creative abilities to craft consistent, well executed and personality-driven recipes, utilizing ingredients and qualities, integrating the customer experience, and achieving a well-rounded dish.

The Master’s program is aimed at individuals with the following profiles:

Applicants should have relevant work experience, preferably in various roles, for 3-5 years.

If you do not see your profile reflected in the points above and are interested in the Master’s program, please do not hesitate to apply. We will assess your education and experience and get in touch with you.

CURRICULUM

Module 1: The Chef and the Current Culinary Context (10 ECTS)

Module 2: Culinary Techniques (5 ECTS)

Module 3: Ingredients (11 ECTS)

Module 4: Creativity, Trends, and Innovation (4 ECTS)

Module 5: Master’s Thesis (11 ECTS)

In teams of 3-4 members, you will work on the design and development of an experimental gastronomic menu with 15-18 courses. The practical execution of this project will be presented before an expert jury during a dinner service. The evaluation panel for this Master’s Thesis may consist of local gastronomy experts, professors from various knowledge areas at Basque Culinary Center, and renowned chefs.

Module 6: External Internships (19 ECTS)

The curricular internships in companies will take place after the end of in-person classes and the completion of the master’s project. These internships, lasting for 3 months, will primarily occur in well-known restaurants, both nationally and internationally, as well as in R&D departments specialized in gastronomy.

The Master’s program follows the “learning by doing” methodology, based on the idea thatthe best way to learn is through hands-on experience and direct action. Instead of solely focusing on theory and passive instruction, this approach encourages students toacquire knowledge and skills through active participation in practical activities and real projects.

Theon-site classes, led by an experienced teaching team, mark the beginning of this educational experience. These classes are complemented bynon-presential learning activitiesthat help studentsinternalizeandconsolidatetheir knowledge, as well as prepare for upcoming sessions. Practical application of knowledge in real-life situations is a fundamental component of this master’s program.

Student progress is continuously assessed and challenged, and they must meet periodic milestones evaluated by both the teaching team and external professionals from the Basque Culinary Center.On some occasions,students’ culinary creations are also subject to testing and evaluations by real customers, providing valuable practical experience.

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.

MASTER’S COORDINATOR

Luis Arrufat

Luis, a culinary luminary in his own right, not only serves as the coordinating chef for our Master’s program but also imparts his profound knowledge as a professor in Restaurant Pastry and Sweet Cuisine.  His culinary journey is nothing short of extraordinary. Picture this: he held the prestigious position of Head Pastry Chef at the iconic El Bulli Restaurant during its final year, an establishment that represented the pinnacle of gastronomy. His talent and dedication also led him to become an integral part of Ferrán Adriá’s culinary team for a remarkable six years.

But Luis’s impact extends far beyond El Bulli. He has taken on roles of great responsibility in the world of culinary innovation. From Arzak, where the avant-garde meets tradition, to the José Andrés Restaurant chain in Washington DC, a realm of culinary diversity and creativity. His contribution to research and development in these establishments has left an indelible mark.

In the present day, he serves as a culinary sage and advisor to several nationally renowned restaurants. His wealth of knowledge and passion for the art of cooking continue to inspire and shape the culinary landscape, making him the perfect guide for those embarking on their own culinary journeys.

PROFESSORS

The master’s program includes cooking seminars and masterclasses with internationally renowned chefs. In previous editions, we have had guest chefs such as Mauro Collagreco (Mirazur), Jesús Sanchez (Cenador de Amós), Juanlu (Lu Cocina y Alma), Albert Adria (Enigma), Paco Perez (Miramar Restaurant), Luis Lera (Lera Restaurante), among others.

The total cost of the master’s program is €14.150, which can be paid as follows:

The master’s program fee includes:

1 Pre- Registration

Interested students should make the online registration and pay the registration fee. In addition, the following documentation should be sent to admisiones@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 wi