Custom-made training for companiess

We design, create/produce and deliver the training your company or team needs

At Basque Culinary Center our aim is higher education, research, innovation and promotion of gastronomy and food

Does your team or company need training in any area of gastronomy?

Tell us what type of training and/or area you need to train in and we will make you a training proposal adapted to your needs.

REIMBURSABLE: custom-made training can become reimbursable through the Fundación Tripartita.

Request a custom-made proposal

AREAS OF KNOWLEDGE AND SUBJECT IN DEMAND

Cuisine: product and technique

Contemporary cooking techniques
Salty food trends
Tapas and pintxos (salty and sweet)
Basque cuisine, immerse yourself in its gastronomic culture
Grill

Cake and confectionery making

Sweet gastronomic trends
Sweet tapas and pintxos
Pastry and other doughs
Desserts for catering

Dining room and service

Plating in view of the client
Product in the customer's view, knowledge and tools to improve your sales

Management and trends

Trends, new business models
Self-diagnosis of my business, marketing and strategy for my foodservice business

Sommelier and Coktails

Signature cocktails. Themed cocktails. International cocktails
Introduction to enology
Introduction to sommelier. Tasting and pairing.

Digitalization and innovation

Menu engineering, how to increase sales via the menu
More efficient restaurants, how to improve my business processes

Gastronomy tourism

Understanding what is happening in gastronomy
Marketing plan in a company or gastronomic tourist destination

Cuisine and science

Sensory Perception
Socio-cultural Effects of the Culinary Trends

TYPES AND METHODOLOGIES OF TRAINING THAT WE CAN IMPART

Types:

Seminars: Sessions of 2 to 4 hours on a specific topic given by an expert in the field.
Workshops: Courses of 1 to 3 days, mainly focused on a practical part.
Intensive Courses: Courses from 1 to 2 weeks duration.

Methodologies:

Practical workshops: Cooking, tasting, cocktail workshops, etc. In which the students practise their preparations under the guidance of Basque Culinary Center teachers.
Conceptual workshops: Lectures on the content of a subject including dynamics for discussion, reflection and practical exercises.
Demostrative workshops (showcookings): Demonstrative courses in which students interact with each other through dialogue, participation and the tasting of some of the products.
Activities that complement the training: Visits and gastronomic routes, assistance to events, full-day gastronomic experiences and other activities that enrich the contracted training programme.

How we work in the area of custom-made training

1) We collect information about the situation, team profile, areas or topics in which the team requires knowledge and language in which training is desirable
2) We identify the training needs, design a training proposal and present it to you.
3) We take your feedback and adapt the proposal if necessary.
4) We present the final training proposal.
5) We design and create training programmes in the area of interest or language required
6) Our expert teachers in each area will give the training in your company or at the Basque Culinary Center. In Spanish, English, Basque or another language through a translation service.

REQUEST A CUSTOM-MADE PROPOSAL

Why train at the Basque Culinary Center?

1) We are a pioneering academic institution and a world reference in Gastronomy.
2) We have expert teachers with extensive experience in training and education.
3) It will be training designed for you, customized to your needs, so it will be effective and efficient.
4) We understand what you do and who you are so we can design the training you really need.
5) We work with enthusiasm motivated by our passion, Gastronomy.

SOME OF THE ENTITIES THAT TRUST US

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