Comienzo Máster de Perfeccionamiento en Cocina

NEXT EDITION: FEBRUARY 10, 2025
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Gain a comprehensive vision of cooking

TheMaster in Culinary Refinementis designed forchefs who seek toolstoachieve culinary excellenceand expand their skills inmanagement, creativity, and sustainability.

The goal of the Master is totrain you as a contemporary chef.You will discovertraditional techniques and master the most current ones while integrating modern culinary values. You will develop skills to manage teams, understand the importance of the front of house and its language, and cook while integrating principles of sustainability and efficient resource management.

Your learning process will be guided byexperts with diverse approaches in Gastronomy, from the kitchen, but also from the front of house, team management and cost management, culinary chemistry, pastry, and gastronomic offer design, among others. Additionally, throughout your training, leading figures in gastronomy will share their success stories through seminars, showcookings, and masterclasses.

The experience is enriched with the ‘Learning Journeys,’ educational trips where you willvisit restaurants, production centers, innovative business models, as well as the meat and agricultural industries, among others. These visits will allow you toclosely observe real practices and learn directly from professionalswho are setting trends in the world of gastronomy.

Upon completion, you will be prepared to take a qualitative leap as achef in gastronomic business models, understanding and mastering culinary processes from a comprehensive and unique perspective.

PRACTICAL INFORMATION

MASTER OBJECTIVES

The general objective of the Master is todevelop advanced skills in fundamental culinary techniques and kitchen management within gastronomic business models. Additionally, the Master aims to help you achieve the following objectives:

CAREER OPPORTUNITIES

Upon completion of the Master, you will be qualified to excel as a culinary professional in roles such as:

HEAR/READ FROM OUR ALUMNI

Students enrolled in a master’s program must obtain along-term study visa at the nearest Spanish consulate or embassyin their country of residence. If you have a European identity document, it will not be necessary to process the visa.

Check the different embassies and consulateshere.

This procedure can be managed once a place in the master’s program is reserved.

As a member of the BCC Alumni community, you have access toa series of exclusive discounts on our programs and training activities. Below, we detail the benefits available depending on the training you have previously completed:

I want to take a Master’s or Specialization Course:

I AM A GRADUATE OR MASTER ALUMNI

I AM AN ALUMNI OF SPECIALIZATION COURSES

To benefit from these discounts, you must complete the registration process as usual. Thediscount percentagewill be applied to yourfinal course paymentand you will be notified at the time. Once the registration is complete, you can inform us that you are an Alumni at the following email:alumni@bculinary.com

*If you register with your @alumni account, this last step will not be necessary.

REASONS TO TAKE THIS MASTER’S DEGREE

You will haveaccess to high-level professors and masterclasses with international chefs, receiving personalized feedback and guidance.

You will usestate-of-the-art facilities and adapted resources for an innovative and real learning experience.

You will enhanceyour professional profile by mastering the application of multiple culinary techniques.

You will understandthe physicochemical foundations of classical and modern cooking techniques.

You will learnthe gastronomic properties and best uses of products.

You will adaptyour technical knowledge to different cooking styles.

You will acquireknowledge in cooking, production management, nutrition, and personal development.

You will trainthrough a practical methodology: cooking workshops, masterclasses, learning visits, and more.

You will participatein a center that amplifies its leadership in gastronomy not only at an educational level. You will be enriched by initiatives likeBCC InnovationandCulinary Action, spaces that promote entrepreneurship and socioeconomic impact. Furthermore, the GOE project is imbued with its vision of connecting passion, talent, and innovation in a global network.

You will livein a unique environment, in the gastronomic capital of the Basque Country, surrounded by a rich culinary culture that will inspire your learning and professional development.

The Master’s program is designed for individuals with the following profiles:

Requirements

Haven’t seen your profile reflected in the above points and are interested in the Master’s program?Don’t hesitate tocontact us

Module 1: The Chef and the Current Culinary Context (4 ECTS)

The impact of history, nutrition, and sustainability on modern cuisine

Module 2: Culinary Techniques: Fundamentals, Applications, and Dish Preparation (16 ECTS)

Discover the techniques: traditional and contemporary

Module 3: Comprehensive Kitchen Management: Production, Logistics, Costs, and Team Management (10.5 ECTS)

Optimize production and management in a professional kitchen.

Module 4: Restaurant Workshop (10 ECTS)

Experience culinary practice in a real environment.

Module 5: Final Master’s Project (8 ECTS)

Design, create and execute your own restaurant format with a dynamic team.

Module 6: External Curricular Internships (19 ECTS)

Gain practical experience in kitchens of high gastronomy business models.

The Master’s program is taught using thelearning by doingmethodology, based on the idea that the best way to learn isthrough experience. The teaching-learning process is structured around the following dynamics:

Learning Journeys

These are learning trips where you will visitvarious gastronomic companies and primary sector centers, dedicated to agriculture, livestock, and fishing. The goal is for you toexperience situations that help you better understand the food supply chain and apply that knowledge to your culinary practice. In past editions, trips have been made to: Quesería Aranburu in Idiazabal; Hotel Restaurante Casa Enrique in Cantabria; Casa Seguís in Alicante; and the Fishermen’s Guild of Getaria.

Approaches and Tools

The Master’s program has a teaching team composed ofexperts in various fields of gastronomy. This includes renowned chefs and pastry chefs, specialists in raw materials, sensory analysis, culinary chemistry, restaurant management, communication experts, restaurant advisors, consultants, and menu design specialists, offering comprehensive and updated training.

Héctor is a chef with an extensive national and international career across Europe. Born into a humble family in Valencia, he decided at a young age to explore the world after completing his culinary studies. He has worked in haute cuisine alongside great chefs such as Alain Ducasse, Morgan Menieur, Pascal Bardet, Patrick Ogehard, Pontus Frithiof, Jef Berard, Luis Arrufat, Pedro Salas, and Juan Exojo. He has significant experience in defining the gastronomic offer and in the standardization and organization of culinary processes in haute cuisine.

Basque Culinary Center Faculty

Some of the regular collaborators of the Master’s program are:

The total cost of the Master’s program is 11.750 €. Payment will be made as follows:

The price of the master’s program includes:

Basque Culinary Centre implements an admission system aimed to ensure that our students have the necessary academic level and personal competences necessary to succeed in completing a demanding and innovative study plan.

A Selection Board will be responsible for the selection of successful candidates following the selection process described below:

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