NEXT EDITION: OCTOBER 2024
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Master the keys of gastronomic communication.

Form is as crucial as content in communication. It’s a malleable tool that must adapt to the context, medium, and sender. In the gastronomic environment,the demand for professionals with expertise in specialized communication is continually growing. The recent years have witnessed a significant surge in gastronomy, creating anincreasing need for specialists in gastronomic communication strategies, journalism, digital media, and culinary projects. Our Master’s in Gastronomic Journalism and Communication focuses on training experts in this field. Here, studentsacquire skills ranging from design and production to promoting content related to gastronomy in a global and contemporary context.

PRACTICAL INFORMATION

MASTER’S OBJECTIVES

CAREER OPORTUNITIES

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

LISTEN TO OUR STUDENTS

REASONS WHY YOU SHOULD DO THIS MASTER’S DEGREE

Youwill gain a global, contemporary and knowledge-based perspective of gastronomic journalism.

Youwill stay updated on current food trends to manage in-depth and up-to-date content in gastronomy, food, and dining.

Youwill practice with leading professionals in exclusive Masterclasses designed for this Master’s program.

Youwill learn from expert instructors in the field and receive personalized guidance and feedback from your tutor to evolve daily.

Youwill develop into a knowledgeable professional in gastronomic and journalistic communication through workshops, roundtable discussions with professionals, study visits, the final master’s project, and internships in companies.

Youwill master advanced methods and techniques for writing and creating content projects in gastronomy.

Youwill collaborate with intercultural and multidisciplinary groups of students who bring different perspectives to develop creative, innovative, and current projects.

Youwill tackle real challenges in the press and communication field related to research on new voices, experiences, and demands.

Youwill gain hands-on experience in the sector through various learning activities and company visits.

Youwill put into practice what you have learned in a real editorial project at Basque Culinary Center: Gastronomía360.

The highlight of the Master’s degree will be the one-month face-to-face learning period in the Basque Country, Spain. Through various gastronomic activities, trips and face-to-face visits, you’ll learn from the experiences of other people who work in the fields of journalism and communication.

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

Language Requirements:

If you don’t see your profile reflected in the points above but are interested in the Master’s program, don’t hesitate to apply. We will evaluate your education and experience and get in touch with you.

CURRICULUM

Module 1: Gastronomy: Culture, Science, and Society (8 ECTS)

Module 2: How Do We Tell Gastronomy? (7.5 ECTS)

Module 3: Communicating Gastronomy in the Digital Age (8 ECTS)

Module 4: Strategic Communication (5.5 ECTS)

Module 5: Master’s Thesis Project (12 ECTS)

The project will be carried out individually, with the aim of applying the knowledge acquired during the master’s program.

Some indicative examples of the types of projects:

The Master’s program is delivered using the “learning by doing” methodology, basedon the idea that the best way to learn is through practical experience and direct action. Instead of focusing exclusively on theory and passive instruction, this methodologyencourages students to gain knowledge and skills by actively participating in practical activities and real projects.

In theonline part, students will experience live classes two days a week, challenges, practical workshops, cases, collaborative work, and guided learning by expert instructors. Writing, photography, video, podcasting workshops, and other activities related to gastronomy will help you unleash your full communication and journalistic potential.

Theimmersive in-person stay, lasting one month, takes place at Basque Culinary Center. During this month, the following activities are concentrated:

When faced with new challenges, the Basque Culinary Center is committed to finding novel solutions that can be applied to these new contexts. In light of the COVID-19 pandemic, we have created new digital spaces, implemented comprehensive safety measures, adapted our premium facilities to comply with new requirements, reduced our capacity, etc. We’ve done all of this so that nothing can stop you achieving your learning objectives.

CLICK HERE to discover our COVID-19 measures.

The Master’s program features a panel of professors, which may vary with each edition, composed of experienced experts in the field of Gastronomic Communication and Journalism.

COORDINATOR OF THE MASTER’S PROGRAM

Rafael Tonon

Journalist, writer, and researcher dedicated to sharing stories and information around gastronomy. His focus ranges from trends, traditions, collections, and lost knowledge to current topics related to various aspects of the industry.

His distinguished career in the media world led him to be named the Gastronomic Writer of the Year in 2023 by Identita Golose (an annual congress held in Milan since 2005). This recognition is due to his frequent collaborations with various media outlets such asFine Dining Lovers,Washington PostandEater(the largest gastronomy portal in the United States). His work has also appeared in international media such as Munchies (Vice), Slate, GQ, ELLE, and Atlas Obscura, among others, as well as his work with Editora Abril, the largest magazine and media group in Latin America.

TEACHERS

Sasha Correa

Sasha is a Venezuelan journalist and writer with over 15 years dedicated to communication topics; conception, production, and editing of content as well as creative project management in the field of gastronomy. Coordinator of gastronomic events such asDiálogos de Cocina(Spain) and Mesamerica (Mexico), Sasha has published books such as “50 Miradas: un recorrido por la gastronomía contemporánea” (BCC, 2018) or “Gastronomía: Diálogos en torno a la cocina de hoy y mañana” (BCC, 2021). In addition to her work in the field of communication, Sasha promotes ideation and research projects together with restaurants like Mugaritz and entities such as Basque Culinary Center, where she currently manages initiatives likeBasque Culinary World Prizeor the editorial platformGastronomía 360. Her motto is “como luego existo.”

Marta Fernández Guadaño

Economist with 15 years of experience in economic journalism and the last 12 years focused on gastronomic journalism. Creator of Gastroeconomy, a portal of information on business gastronomy and culinary trends. Independent journalist in various media.

Nicholas Gill

Nominated for the James Beard Awards and awarded by the IACP, Nicholas explores the boundaries and possibilities of cuisine in America, and sometimes elsewhere. He extensively covers the relationship of food with biodiversity and sustainability. He is the co-author of the books Central (2016) and The Latin American Cookbook (2021) with Peruvian chef Virgilio Martínez, as well as Slippurinn: Recipes and Stories from Iceland, with Icelandic chef Gísli Matthías Auðunsson. All of them have been published by Phaidon. In early 2016, he co-founded a website dedicated to food and places in America, New Worlder. In 2021, he added a podcast and in 2022 it became a Substack newsletter. The experimental photo novel he created with Mexican archivist/photographer Alejandro Cartagena, Santa María de las Rocas, can be found on OpenSea.

Some of the regular contributors to the Master’s program are:

Harold Mcgee

Harold is a renowned author, food scientist, and culinary expert. His pioneering research in the science of cooking has illuminated the world of gastronomy. Author of the influential book ‘