Máster en Gestión y Diseño de Experiencias de Turismo Gastronómico

NEXT EDITION: NOVEMBER 2024
From tourist to expert in one step

Tourism goes beyond simple visits to places.It involves understanding a location comprehensively, from climatic factors to geography and human behavior. Our program specializes in culinary tourism,offering a strategic approach aligned with the most innovative trends. The focus is on themanagement and design of gastronomic experiences, equipping students with the skills necessary to excel in an industry that provides increasing professional opportunities due to the growing interest in gastronomy within the tourism sector.

Located in Donostia-San Sebastián,the epicenter of culinary tourism, our master’s program provides a unique opportunity to learn and work in an environment steeped in tradition and culinary culture. Pintxos, local markets, restaurants, and the quality of regional products are just a few examples of the gastronomic richness this region has to offer, and our program is the gateway to discovering it.

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 areas:

LISTEN TO OUR STUDENTS

WHY THIS MASTER’S DEGREE IS THE RIGHT ONE FOR YOU

Youwill be part of a Master’s program endorsed by the World Tourism Organization (UNWTO) and Basque Culinary Center, renowned international authorities in tourism and gastronomy.

Youwill gain a knowledge-based understanding of gastronomic tourism at both national and international levels.

Yourlearning experience will be enriched by interactions with industry experts, and you’ll receive personalized guidance from your tutor to support your progress.

Youwill engage in an experiential program that includes learning journeys, gastronomic activities, workshops, tastings, and more.

Youwill master skilled methods and contemporary techniques in the management and promotion of gastronomic tourism destinations and businesses.

Youwill find that this program propels your professional career, transforming you into a knowledgeable expert in gastronomic tourism and setting you apart in the current market.

Youwill acquire knowledge through practical cases presented by active industry professionals in an open, dynamic, and approachable format.

Youwill have opportunities to participate in events organized by the Faculty, such as conferences, exhibitions, and specialized congresses.

Youreducation will be based on a custom made model emphasizing practical learning.

Youwill have the chance to embark on journeys to enogastronomic destinations like La Rioja, Álava, Catalonia, Donostia-San Sebastián, and their surroundings.

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

Language Requirements:

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

CURRICULUM

Module 0: Sustainability and the circular economy

Module 1: Introduction to Gastronomy Tourism

Module 2: Strategic planning of gastronomy tourism

Module 3: Gaining an insight into the gastronomy tourist

Module 4: Design of gastronomy tourism products and experiences

Module 5: Gastronomy tourism marketing and branding

Module 6: Gastronomic culture

Module 7: Management of enogastronomic tourist destinations

Module 8: Creation and management of gastronomy tourism businesses

Module 9: Final Master’s Project

Creation of a gastronomy tourism development and marketing plan at a certain destination from the perspective of organisation of tourism management at the destination, or a tourism development and marketing plan for a gastronomy tourism business. There is also a possibility of a research itinerary, which could focus on topics in connection with the relationships between the world of food, gastronomy and tourism, from the academic-research perspective.

The project will be presented either in situ or in a virtual format in September 2024.

Module 10: Curricular internship

Collaboration agreements with over 700 companies and institutions working in the catering sector and tourism, among which the World Tourism Organisation, for you to carry out an internship with the institution.

*Please note that some of the learning journeys, gastronomic activities, or guest sessions may be scheduled in the morning or on different days of the week as compared to the above-mentioned timings.

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 methodologyencourages students to acquire knowledge and skills by actively participating in practical activities and real projects.

Theonline component, will include live classes that include challenges, practical workshops, case studies, collaborative work, and guided learning by expert instructors.

Theon-site component, which spans three months,takes place at Basque Culinary Center (Spain). During this period, the following activities are concentrated:

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 seasoned culinary experts with specialized knowledge in the field of Gastronomy.

David has been recognized as one of the 150 most influential figures in Spanish tourism for three consecutive years. With a career spanning since 1995, he has worked across various sectors, including destination promotion, hospitality, training, and consulting. Holding a degree in Tourism Activities from the University of Deusto, a Bachelor’s in Tourism from Nebrija University, and a Master’s in Tourism Management from Bournemouth University, David is not only an experienced practitioner but also an educator, serving as a professor and director in various tourism and hospitality programs at different universities. As a consultant, he has been involved in a multitude of projects across Europe and Latin America, with a focus on developing gastronomic tourism since 2005. David is also an auditor for Rutas del Vino de España since 2007 and a frequent speaker at forums and events related to culinary tourism.

ACTIVE ASSOCIATES

EXPERT LECTURERS AT BASQUE CULINARY CENTER

The total cost of the Master’s program is €11.030, and it will be paid as follows:

The price includes:

The Basque Culinary Center admission process seeks to ensure:

1. That you have the academic qualifications and personal skills required to successfully cope with an innovative, demanding study schedule.2. That the master’s programme matches your study needs and concerns.

After the interview, we will notify you of the status of your application.

If you are admitted, you must pay for your booking on the course. At this point we will provide you with the necessary documentation to make arrangements for study authorisation.

Otherwise, we will give you guidance on other options available, and the enrolment fee will be refunded in full.

*Note for foreign students:To study a programme with a duration of more than 90 days, students from countries outside the Schengen Area must make arrangements for a long-duration student visa to enable them to reside legally in Spain. The Faculty will provide each student with the necessary documentation to obtain the visa when the course booking has been confirmed.

Students must also comply with any other requisites stipulated by the Spanish Embassy. You can consult the entire administration process in this section for arrangements to be made before travelling.

Basque Culinary Center will provide the following academic documentation, which is necessary to obtain the visa:

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