¡We open our doors!
We will give a presentation of our Degree and we will show you our facilities. You will also have the chance to speak to BCC students and professors during the lunch that will be served at the end of the event.
Acquire a 360º vision of the Gastronomy sector and make a difference.
Do you want to know all the details about the Degree and the experience of training at the Basque Culinary Center? Get to know our facilities and chat with the teachers and students of the Basque Culinary Center who will be with us during the course. Choose the date and the modality you are most interested in and sign up, we are waiting for you!
The curriculum is divided into 4 years, based on 60 ECTS per year. There are compulsory external placements during the 1st, 2nd and 3rd years and an End of Degree Project with 30 ECTS in the 4th year that will also take place in a company.
There are three itineraries for deeper understanding into different areas of the degree course, each one with 20 ECTS duration. Students must choose one during the third year.
Classes are mainly taught in Spanish. Some subjects are taught in English. The teaching timetable runs from 8.30 in the morning until 14.30 or 16.30 (CEST) depending on the practical workshop the student is in.
First half of the year
| rofessions in the gastronomic and culinary sector and the skills required. | ECTS: 2 |
| Kitchen Production Systems and Processes (I). | ECTS: 6 |
| Raw Materials, their Nature and Products. | ECTS: 3 |
| Equipment and Installations in Catering. | ECTS: 3 |
| Customer Service and Attention (I). | ECTS: 4 |
| Computing. | ECTS: 6 |
| History and Sociology of Food and Gastronomy. | ECTS: 6 |
Second half of the year
| Kitchen production systems and processes (II). | ECTS: 5 |
| Customer service and attention (II). | ECTS: 3 |
| Business and gastronomy. | ECTS: 6 |
| Statistics. | ECTS: 6 |
| Biology. | ECTS: 6 |
| Internships. | ECTS: 4 |
First half of the year
| Optimisation of Kitchen Production Systems and Processes (I). | ECTS: 5 |
| Food Physico-Chemistry. | ECTS: 6 |
| Introduction to Economics. | ECTS: 6 |
| Basque Gastronomy. | ECTS: 3 |
| Optimisation of service and customer service (I). | ECTS: 4 |
| Psychology. | ECTS: 6 |
Second half of the year
| Optimisation of Kitchen Production Systems and Processes (I). | ECTS: 5 |
| Food Physico-Chemistry. | ECTS: 6 |
| Introduction to Economics. | ECTS: 6 |
| Basque Gastronomy. | ECTS: 3 |
| Optimisation of service and customer service (I). | ECTS: 4 |
| Psychology. | ECTS: 6 |
First half of the year
| Introduction to nutrition and dietetics. | ECTS: 3 |
| Design of innovative techniques and processes in cooking. | ECTS: 7 |
| Procurement and logistics. | ECTS: 3 |
| Innovation in Service and Customer Service. | ECTS: 6 |
| Sommelier (II). | ECTS: 3 |
| Spanish Gastronomy (II). | ECTS: 4 |
| Technologies and Industrial Processes in Food. | ECTS: 4 |
Second half of the year
| Sommelier (III). | ECTS: 5 |
| Communication. | ECTS: 3 |
| International Gastronomy. | ECTS: 5 |
| Internships (III). | ECTS: 14 |
*In the third year of the degree, students must choose one of the following itineraries:
First half of the year
| Introduction to Research and Innovation in Gastronomy. | ECTS: 4 |
| Design and Gastronomy. | ECTS: 5 |
| Catering Management. | ECTS: 4 |
Second half of the year
| Final project. | ECTS: 24 |
| Internships (IV). | ECTS: 6 |
Culinary avant-garde
The Culinary Avant-Garde specialisation pathway provides in-depth knowledge of products, culinary techniques and equipment.
It works with analysis, design and assessment models to model gastronomic offers and product design. For this purpose, market and gastronomic trend studies are carried out.
Sensory perception and design methodologies are the foundations for training in creative models necessary to conceptualise innovative gastronomic proposals.
Innovation, business and entrepreneurship
The specialisation pathway in Innovation, Business and Entrepreneurship equips future professionals with the tools necessary to learn about consumers and the market.
Today innovation is also part of the business model, not only in the development of concepts, gastronomic services or culinary ingredients.
It offers training in the field of gastronomy business management with the knowledge and skills necessary to fulfil entrepreneurial, management and directive functions in the gastronomy and food sector within its many fields (independent restaurants, organised restaurants, agri-food businesses, hotels, leisure, etc.). The student will learn how to design new and attractive gastronomy services, products and business models that go beyond users' needs. They will create their own corresponding business plans with innovative tools and methodologies. The student will develop skills to launch entrepreneurial projects in the field of gastronomy.
Food development and technology
Today, there is more demand among consumers for healthy food products, with new textures, improved flavour and convenience.
This means that both the sensory and gastronomic aspects acquire significant relevance in the design of new products.
There is, therefore, an interesting synergy between Food Technology and Gastronomy. In this aspect, one of the goals of the Food Development and Tecnhology pathway is to train professionals that combine both fields of knowledge to try to respond to the current needs of the Food Industry.
To begin your studies, it is essential to accredit the fulfilment of the legal requirements for access to the University, which includes having completed one of the studies that qualify for it.
The fees for the 2025/2026 academic year are 10.500€ (per academic year).
Method of payment:
