NEXT EDITION: OCTOBER 2024
We aim to provide the skills and knowledge necessary to successfully manage gastronomic establishments.

This program serves as an opportunity todiveinto the exciting world of gastronomic management. Participants will have the chance to acquire theessential knowledge and skillsto successfully lead and manage a restaurant, supported by experts in the field. Through interactive lessons and case studies, they will gain asolid understandingof allkey aspectsof management, from operational planning to customer satisfaction and profitability. This course is agatewayfor those looking to excel in the restaurant industry, whether to embark on their culinary journey or advance in their current career.

PRACTICAL INFORMATION

​PROGRAM’S OBJECTIVES

CAREER OPORTUNITIES

We know 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 areas:

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The program is aimed at people with the following profiles:

This course benefits from professional experience in the restaurant sector. It is recommended that candidates have this experience to make the most of it.

Didn’t see yourself reflected in the points above and are interested in the course? Do not hesitate to contact us, the course coordination team will evaluate your training and experience and we will give you a response.

TRAINING PROGRAM

The course program addresses the concepts of sustainability and digitization in restaurants transversally in all content modules.

All modules are accompanied by real case exercises from the students so that at the end of the course you will have a real work plan applicable to your restaurant or project.

Module 1: Strategic design of a restaurant

Module 2: Restaurant management and the customer as the center of the experience

Module 3: Creation and design of menus

Module 4: How to make a restaurant profitable and sellable

Module 5: Efficiency and digitization of operations

Module 6: How to develop leadership and talent in our teams

If you want to learn more about the course content, write to us atcursosonline@bculinary.com

The program is delivered entirely online, utilizing thelearning by doingmethodology, which is based on the idea thatthe best way to learn is through hands-on experience and direct action. Instead of focusing exclusively on theory and passive instruction, this methodology encourages students toacquire knowledge and skills by actively engaging in practical activities and real projects. Additionally, the program and its contents have been specifically designed for virtual training, enabling participants to access quality education from anywhere and at any time.

The teaching-learning process is based on the following methodological concepts:

Learn from Industry Experts with Experience!

Students will have the opportunity to learn fromaccomplishedprofessionals in the field, recognized for theiracademic, 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.

COORDINATOR AND COURSE TUTOR

Blanca González Nicolás

Graduated in Business Administration and Management from the Universitat Ramón Llull in Barcelona with a specialization in finance. Master’s in Restaurant Management and Innovation from the Basque Culinary Center. Blanca currently works as a management consultant for gastronomic projects in both hotels and restaurants. She also serves as a trainer for gastronomic businesses and a guest lecturer in other institutions.

COURSE DESIGNER

Izaskun Zurbitu

Izaskun is the Coordinator of the Business Area and a teacher-coach of innovation in business, experiences, and entrepreneurship at Basque Culinary Center. Izaskun holds a degree in Food Science and Technology from UPV and a Master’s in Marketing Research from Johns Hopkins. As a Fulbright Scholar (2006-7), Izaskun has developed her career in the international promotion of Spanish gastronomy at a strategic level, overseeing European and Asian markets within Foods and Wines from Spain, ICEX. Izaskun enjoys designing and implementing gastronomic experiences, such as the award-winning Valdemar Winery in Best Of as the “Innovative Wine Tourism Experience” in 2018, and the dynamization of the permanent exhibition at the San Telmo Museum through gastronomy (2018-19). With experience in consulting at McKinsey, Izaskun has developed promotional campaigns on gastronomy in the USA, Ireland, and Spain, integrating economic, touristic, and cultural perspectives with many stakeholders in the gastronomic ecosystem. Currently, Izaskun is researching the role of gastronomy in the development of a region/country and its brand from an academic and consulting perspective.

The total cost of the course is 2,030 €, which will be paid as follows:

The price includes:

Refund and Cancellation Policy:

Consult detailed information aboutthe refund and cancellation policy.