Presentation
NEXT EDITION: OCTOBER 6TH 2025
ENROLL HERE (enrollment until october 1st or until spots are filled)
Acquire skills to conceptualize and execute innovative dishes that combine tradition and modernity.
The Master’s in Cookery: Technique, Product, and Creativity provides advanced specialization in culinary techniques, focusing on operational excellence, applied creativity, and product mastery as key differentiators in contemporary cuisine.
Designed to boost your professional profile, the Master combines intensive campus-based training, the learning by doing methodology, and innovative approaches to help you develop technical, strategic, and leadership skills in high-demand kitchen environments.
You will engage in practical sessions covering fermentation, smoking, advanced cooking techniques, and contemporary applications such as the use of gases, siphons, and cutting-edge preservation systems. You will learn to work with seasonal ingredients, applying traceability and sustainability criteria—from origin to plate.
The experience is enriched through Learning Journeys to production centers, farms, wineries, and local producers. These visits offer immersive insight into the food value chain, reinforcing the connection between technique, territory, and culinary innovation.
To conclude, you will take on a real-world final challenge: design and execute a 15 to 18-course experimental tasting menu for a panel of experts. This dinner service, held at Basque Culinary Center, will allow you to demonstrate your technical skills and creativity in a professional setting. This project consolidates your learning and showcases your capacity to make a meaningful impact in contemporary cuisine.
PRACTICAL INFORMATION
- Start date: October 6th, 2025
- Registration deadline: October 1, 2025
- Language: Spanish
- Duration: 60 ECTS
- 18 available slots
- Campus-Based Learning
- Location: Basque Culinary Center
- Academic period: From October 6, 2025 to June 12, 2026
- In-person classes: Monday to Friday, from 15:00 to 20:00h (CEST)
- Internship period: From April to June 2026
- Degree type: Permanent Learning Master’s Degree from the University of Mondragón
- Degree: Master’s Degree in Cookery: Technique, Product, and Creativity
- For inquiries and more information click here.
MASTER’S OBJECTIVES
- Acquire the knowledge and skills to design well-executed recipes, from conceptualization and technical preparation to final presentation to the customer.
- Develop advanced competences in comprehensive product knowledge and in mastering both traditional and modern culinary techniques.
- Complete a professional stage in renowned restaurants, applying the knowledge and methodologies acquired during the Master’s program.
- Enhance creative abilities to design distinctive dishes, mastering ingredients, varieties, and quality levels.
- Integrate sustainability, traceability, and zero-waste principles into every culinary decision.
PROFESSIONAL OPPORTUNITIES
Upon completing the Master’s program, you will be prepared to take on key roles across various areas of professional cookery. Career paths may include
Restaurants:
- Head Chef in fine dining or high-end gastronomic establishments.
- Station Chef (Chef de Partie) managing specific kitchen sections.
Education and Food Industry:
- Culinary Instructor in training centers.
- Research Chef contributing to product development and innovation.
Culinary Entrepreneurship:
- Gastronomic Entrepreneur with a sustainable, creative identity.
10+1 Reasons
REASONS TO TAKE THIS MASTER’S DEGREE
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You will become an expert in culinary technique, mastering the most advanced applications in contemporary cookery. You will learn the latest techniques and trends in modern cuisine. You will become a global chef, familiar with culinary techniques and cultures from near and far. You will understand the gastronomic properties of ingredients and improve how you apply them in the kitchen. With these new skills, you will become a highly valued professional wherever your career takes you. |
Your deep technical knowledge will allow you to adapt to different business models and culinary contexts. You will learn from top-level professionals, usually only seen on stage at major industry congresses. You will have access to cutting-edge facilities and tools, in one of the most realistic and demanding learning environments. You will develop your sensory skills and gain criteria based on product knowledge and technical mastery. You will unlock your creative potential to design coherent, distinctive recipes—combining product, quality, customer experience, and technical precision into perfectly balanced dishes. |
Program
TARGET AUDIENCE
The Master’s Degree in Cookery: Technique, Product, and Creativity is designed for professionals looking to specialize in advanced culinary techniques and to develop applied competences in technique, creativity, and product. Through intensive and practical training, this Master enables participants to acquire strategic and operational tools to stand out in the professional gastronomic field.
This Master’s program is for:
- Graduates in Cookery and Gastronomy: Individuals with vocational training (intermediate or higher), university studies in gastronomy, or non-formal training programs completed at leading culinary institutions.
- Professional experience: It is necessary to have 3 to 5 years of experience in positions of responsibility, preferably having rotated through different kitchen sections.
Throughout the Master’s program, participants will be able to apply the knowledge acquired in:
- Restaurants, hotels, and advanced foodservice models
- Product development projects, culinary schools, and brands in the food industry
- Entrepreneurial ventures and personal culinary projects, with a strong technical and creative focus
Not sure if your profile fits?
If your academic background or professional experience is not listed and you are interested in this Master’s program, contact us to evaluate your case and provide personalized guidance.
PROGRAM
Module I: The Chef and the Current Culinary Context
- Culinary History
- Sensory Analysis
- Culinary Chemistry
- Food Quality and Safety
- Sustainability
- Front of House and Service
- Developing Personal Skills
- Digitalization in the Restaurant
- Restaurant Management
- Nutrition
- Food and Beverage Pairing
Module II: Culinary Techniques
- Dehydration Techniques
- Smoking and Salting in the Restaurant
- Cooking Techniques: Water-Based, Fat-Based, Acid-Based
- Fermentation Techniques: Lactic, Alcoholic, Koji, Penicillium, Kombucha
- Sous-Vide Technique
- Gas and Siphon Techniques
- Thickening, Gelling, Emulsifying and Foaming Agents
- Molding with Polycarbonate and Food-Grade Silicone
- Nixtamalization Technique
- Liquid Nitrogen and Dry Ice
- Other Ingredients: Cocoa Butter, Wafer Paper, Inulin, Kuzu, etc.
- New Machinery in Restaurant R&D
- Pastry Techniques and the Sweet World
Module III: Ingredients
- Vegetables and Garden Produce
- Seasonal Cooking and Horticultural Techniques
- Eggs and Dairy
- Meat: Iberian Pork, Game, Offal, Poultry
- Seeds, Grains, and Spices
- Seafood: Fish, Shellfish, Crustaceans, Mollusks, Seaweed, Halophytes
- Bread
Module IV: Creativity, Trends, and Innovation
- Dish Innovation
- Menu Concepts and Proposals
- Emerging Trends
- Challenges in Gastronomic Perception
- Creative Processes in the Restaurant
- Design and Architecture of the Plate
- Creative Tools for Recipe Creation
Module V: Master’s Final Project
The project will be carried out with the aim of putting into practice the knowledge acquired in the Master’s program, designing and innovating products and experiences around gastronomy, in order to solve challenges linked to conceptualization, technique, and service in a professional culinary context.
Module VI: Curricular Internships in Companies
In this Master’s , internships are carried out in both national and international companies. You will be advised by the program coordinator to evaluate options and adjust expectations.
Internships require a full-time dedication of three months. If you have a senior profile, you may validate previous experience.
Calendar
- Academic period: from october 6th, 2025 to june 12th, 2026
- In-person classes: Monday to Friday, from 15:00 to 20:00h (CEST
- Internship period: from april to june 2026
Methodology
The Master’s in Cookery: Technique, Product, and Creativity is delivered through the learning by doing methodology, based on practice, experimentation, and collaborative learning. This approach allows you to acquire fundamental skills and progress towards specialised applications. The program is designed in progressive phases, integrating theoretical classes with practical activities and real projects.
Key Elements
- Presentations on culinary techniques, delivered by experts from the gastronomic field. These sessions help participants gain a critical and strategic understanding of the technical evolution of the sector.
- Case studies with discussion and strategic analysis, focused on the design and conceptualization of gastronomic proposals. These exercises foster decision-making, critical thinking, and professional reasoning.
- Practical challenges and problem-solving dynamics, designed to strengthen key competences such as applied creativity, time management, and adaptability in the kitchen. Each challenge replicates real scenarios in professional environments.
- Gastronomic activities including tastings, samplings, workshops, and sensory experiences aimed at understanding the technical-nutritional properties of ingredients, their physical and chemical behavior, and how they respond to various culinary techniques.
- Masterclasses with leading figures in the sector, addressing emerging trends, creative processes, authorship, and differentiation strategies in contemporary cuisine. These sessions create direct links with real market leaders.
- Simulations and hands-on training in real settings, such as the Faculty’s restaurant, where participants assume active kitchen and service roles. This professional setting enables students to run services and implement proposals under real conditions.
Master’s Final Project
- Project applied to a real challenge in the sector.
- Support from specialised tutors.
- Presentation in front of a panel of experts.
Curricular Internships
You will be able to put your knowledge into practice and gain relevant experience for your professional career. During the process, we will manage your internship, taking into account your profile and the opportunities available. In addition, you will have an informative session and personalised guidance with the coordinator to evaluate options and adjust expectations.
It is important to consider your current situation and professional goals, as the internship requires a three-month full-time dedication, with the possibility of extension. If you have a senior profile, you will be able to validate your previous experience..
Teachers and guests
TEACHING STAFF
The Master’s Degree in Cookery: Technique, Product, and Creativity has a teaching staff composed of professionals from across the gastronomy field. This team combines academic experience with a practical approach, integrating experts and lecturers from both the Faculty of Gastronomic Sciences (Basque Culinary Center) and specialised professionals from leading companies and institutions in the sector.
MASTER'S COORDINATOR
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Luis Arrufat – Master’s Chef Coordinator
He is recognized for his strong technical command of both savoury and sweet cooking. He served as Head Pastry Chef at El Bulli during its final year and worked alongside Ferran Adrià for six years. He has been part of R&D teams in restaurants such as Arzak and José Andrés’ group in Washington, DC. His career includes experience at top-level restaurants like Mugaritz, El Drolma, Akelarre, Quique Dacosta, and El Chaflán. He currently works as a gastronomic advisor for several prestigious restaurants in Spain.
MAIN TEAM
- Christian Marquina – Master's program instructor. International experience in Michelin-starred kitchens and restaurants.
- Dr. Iñaki Álava – Expert in Biochemistry, Tissue Engineering, and Food Nanotechnology.
- Dr. María Mora – Degree in Human Nutrition, Bachelor's in Food Science and Technology, and PhD in Agro-environmental Technology for Sustainable Agriculture. María specializes in sensory analysis and sensometrics, with a focus on the psychological dimension of consumer behavior.
- Edorta Salvador – Bakery workshop instructor. Agricultural Engineer and specialist in bread-making technology.
- Alberto Rodríguez – International gastronomy instructor. Executive Chef at Athletic Club.
- Adela Balderas – PhD in Business Administration and Management from the University of Deusto. Professor at Deusto Business School and Basque Culinary
GUEST LECTURERS AND COLLABORATORS
The Master also integrates the participation of organisations, as well as recognised experts from industry and academia, who bring an up-to-date perspective. The faculty is continuously evolving to provide the best blend of specialized knowledge and innovative perspectives.
In previous editions, guest chefs have included:
- Mauro Colagreco (Mirazur)
- Jesús Sánchez (Cenador de Amós)
- Juanlu Fernández (Lu Cocina y Alma)
- Albert Adrià (Enigma)
- Paco Pérez (Restaurante Miramar)
- Luis Lera (Lera Restaurante)
Fees / Grants
Total Master’s Fee: €14,990
Payment Options:
- €150 upon application (fully refundable in case of non-admission).
- Upon confirmation of admission, 25% of the total amount, which is 3.710 € € , as a reservation fee.
- The remaining amount will be paid in three installments of 3.710 € € in October, December, and February.
The tuition fee includes:
- Academic materials
- Basque Culinary Center uniform
- Access to the online learning platform
- Seminars and masterclasses included in the Master's program
- Educational visits (transport to the destination, visit management, and full board accommodation)
- Coordination of curricular internships
- Access to the Faculty's library with 6,000 references
- Issuance and delivery of the degree/diploma
- Enrollment in the Bculinary Alumni service
- Graduation event
- Personalized access card
Admission
The Master’s Degree in Cookery: Technique, Product, and Creativity has a structured admission process to ensure that candidates possess the academic background and professional competencies required to successfully complete an innovative and rigorous curriculum.
This Master’s program is designed for both professionals with a university degree and those who, without holding a formal degree, can demonstrate relevant experience in the field.
Basque Culinary Center’s admission system has two main objectives:
- To ensure that candidates have the academic level and personal skills necessary to successfully pass an innovative and demanding curriculum.
- To check that the Master's program meets the training needs and concerns of the candidates.
1. REGISTRATION
Register online by clicking here and pay the registration fee of €150 (refundable in case of not being admitted).
Complete the questionnaire you will be sent to find out more about your profile. To do so, please have the following documents ready:
- Updated Curriculum Vitae
- 1 passport-sized photo
- Copy of your ID card or passport
- Motivation letter with a brief description of your idea or project in gastronomy
- Academic transcript of completed studies (records, diploma, or certificate)
2. EVALUATION OF PROFILE AND COMPETENCIES
Participate in the online personal interview with the Master's Coordinator. This is an opportunity to get to know you better, clarify doubts and ask any questions you may have.
Both the documentation and the outcome of the interview will be evaluated.
You will be notified of the admission decision and the next steps to follow
3. ADMISSION AND SEAT RESERVATION
If admitted, you will need to pay 25% of the total tuition fee within the indicated period to reserve your seat.
4. NOTICE FOR INTERNATIONAL STUDENTS
Students from non-Schengen countries (check the list of countries) must apply for a LONG-TERM STUDENT VISA to legally reside in Spain for programs exceeding 90 days.
The Faculty will provide each student with the necessary academic documentation for visa processing once the seat reservation is confirmed.
Additionally, students must comply with all requirements specified by the Spanish Embassy in their country. You can check the full process in the pre-travel procedures section.
The Basque Culinary Center will provide the following academic documents required for the visa application:
- Official enrollment certificate, signed and stamped by the Basque Culinary Center
- Official study program, stamped by the Basque Culinary Center
- Official academic calendar, stamped by the Basque Culinary Center
For inquiries and more information: cursos@bculinary.com
Accommodation
Livensa Living San Sebastian is located in the neighborhood of Ibaeta, in a quiet area and a step away from Tolosa Avenue that leads to Ondarreta beach. It is an accommodation that takes care of all the details and is designed to make you feel at home during your stay in Donostia-San Sebastian. It has spaces to relax and share time in company.
Features to highlight:
- Single rooms with full kitchen and private bathroom
- Laundry
- Gym
- Common kitchens or "txokos".
- Leisure areas: living room, games room, cinema room, etc.
- Music rehearsal rooms
- Co-working spaces
- Private parking
More information about accommodation here
OTHER ACCOMMODATION OPTIONS
RELIGIOUS RESIDENCES
These types of residence are small and have restricted entrance times. The rooms can be single or double and they do not always have an ensuite bathroom. Those that offer full board may not offer all the meals at weekends. Admission to these residences entails a personal interview with the families.
The prices given below are approximate.
FEMALE RESIDENCES:
RESIDENCIA COMPAÑÍA DE MARÍA
Tel 943 464795
Regimen full board
Precio aproximado €625/month
ESCLAVAS DEL SAGRADO CORAZÓN
Tel 943 210800
Regimen full board
Precio aproximado €580-€615/month
Residents must leave the residence at weekends with the exception of examination periods.
MISIONERAS DEL SAGRADO CORAZÓN
Tel 943 456072
Regimen full board
Precio aproximado €350-€490
RESIDENCIA VILLA ALAIDI E.A.M.
Tel 943 210866
Regimen half board or full board
Precio aproximado from €450 to €590/month
No se ofrecen comidas durante el fin de semana aunque hay una cocina a disposición de las residentes.
RESIDENCIA EL CARMELO PASIÓN
Tel 943 456600
Regimen full board
Precio aproximado €540-€605/month
COLEGIO MAYOR JAIZKIBEL
Tel 616 369 815
Regimen Pensión completa
Precio aproximado 932€/mes
No hay cocinas disponibles para las residentes pero las estudiantes de BCC podrán realizar prácticas de cocina.
RESIDENCIA CET ORIA
Tel 943 242400
Regimen pensión completa
Precio aproximado 370€
El precio del alojamiento y pensión se costea trabajando en el servicio de alimentación. Admisión mediante entrevista.
MALE RESIDENCES:
COLEGIO MAYOR AYETE
Tel 943 21000
Regimen Pensión Completa
Precio aproximado 1.055€/mes
RESIDENCIA LA SALLE
Tel 943 454400
Regimen habitación y desayuno
Precio aproximado 320€-380€/mes
SECULAR RESIDENCES
These are mixed and are larger than the religious residences. As a general rule, they do not have entrance times.
MIXED RESIDENCES:
NUMAD STUDIOS
Tel (+34) 943 56 91 28
Regimen acommodation in studio with fully furnished kitchen and private bathroom
Precio aproximado desde 600€ hasta 880€/mes
A tan solo un paso de Basque Culinary Center. Instalaciones equipadas con un amplio espacio de cocina dedicado a prácticas culinarias, salas de estudio, gimnasio y zona lounge para socializar con otros residentes.
COLEGIO MAYOR OLARAIN
Tel 943 003300
Regimen alojamiento y desayuno, media pensión o pensión completa
Precio aproximado desde 498€ hasta 1.090€/mes
El precio incluye la limpieza del uniforme de cocina. No hay cocinas disponibles para los residentes aunque los estudiantes de BCC podrán hacer prácticas de cocina en un espacio debidamente equipado para ello.
RESIDENCIA MANUEL AGUD QUEROL
Tel 943 563000
Regimen alojamiento
Precio aproximado desde 403€ hasta 690€/mes
Residencia de la Universidad de País Vasco; alojan prioritariamente a los estudiantes de la UPV pero pueden tener plazas disponibles desde la reciente ampliación.
ACCOMMODATION IN SHARED FLATS
Prior authorisation from interested parties, the BCC Students'Office favours contact among admitted students so that they can organise themselves to share flats. Traditionally, students have created groups in social media to contact each other. The BCC also informs students about rented flat offers that the owners send us.
The average price per student in a shared flat in Donostia-San Sebastian is around €300 per month.
Procedures before travelling
Students from European Union member countries, Norway, Switzerland. Liechtenstein and Iceland will not require a visa to reside in Spain.
Other international students will have to request a long term student visa which will allow them to reside in Spain for a period longer than 180 days.
Visas should be requested from, and issued by the Diplomatic Missions and Spanish Consul Offices abroad. It is important to obtain information on the required documentation and gather it as soon as possible, since the relevant authorities may take up to two months to advise that the visas will be granted.
Once students have arrived in Donostia-San Sebastian, they have one month from the time of their arrival to request the foreign students’ card at the Oficina de Extranjeros of Donostia-San Sebastian. The students office of the BCC will provide the necessary information to students in this regard.
Sport service
Through the MU Sports Service, students can access team sports as well as individual sporting activities and Group trips (weekend skiing, surfing trips….).
Donostia-San Sebastian also has an extensive offer of municipal sporting facilities. The Kirol Txartela (sport card) permits access to all the city’s municipal facilities at a very economical price. For more information, go to the following link.
Cost of living info
Information on the COST OF LIVING in San Sebastian is given below:
Entertainment
Transport
The best way to get around the city is with the network of urban buses. The company which provides this service is Compañia del Tranvia de Donostia-San Sebastian.
Their web page www.dbus.es contains all information on routes, timetables and tariffs. The web page also enables the calculation of the bus route between two points and its estimated duration.
Students can benefit from monthly season tickets which reduce the cost of travelling by bus.
Shopping basket
Accommodation
Donostia-San Sebastian offers accommodation in student residences. It is advisable that those interested in this type of accommodation make their reservation as soon as possible.
A document containing information on some of the residences in the city can be found below.
Download: Accommodation in San Sebastian
Donostia - San Sebastián
On the banks of the Bay of Biscay,, Donostia-San Sebastián is a small town within a natural framework of incomparable beauty. A holiday destination for monarchs and nobles during the Belle Epoque, Donostia-San Sebastian arose as a lordly city where tradition and modernity exist side by side.
Over the last few years, innovation and sustainability have been the two main pillars for the development of Donostia-San Sebastian, which has fostered an ideal city of pedestrians and bicycles.
WHY STUDY GASTRONOMY IN DONOSTIA-SAN SEBASTIAN?
- Because in Donostia-San Sebastian, as in the rest of the Basque Country, gastronomy forms part of society and good food is present at any event and celebration. Donostia-San Sebastian, a city of 185,000 inhabitants, has 120 gastronomic societies.
- Because four of the eight restaurants with three Michelin stars in Spain are in the Basque Country, three of them in Donostia-San Sebastian.
- Because of its cultural offer, which includes internationally renowned film and jazz festivals. Donostia-San Sebastian has been named as European Capital of Culture for 2016.
- Due to its beaches, ideal for practicing surf all year round.
- Due to its mountains, just 2.5 hours from the Pyrenees.
- Because it is a safe, accessible and welcoming city.
HOW TO REACH DONOSTIA-SAN SEBASTIAN
Donostia-San Sebastian is connected to the main Spanish cities by bus, train and plane.The airport of Donostia-San Sebastian is 20 kilometres from the city. It is a small airport with direct flights from Madrid and Barcelona. It has a bus service to the city centre.
The international airport of Bilbao is one hour from Donostia-San Sebastian, and it is connected to the city with a frequent bus service from the actual airport.
The international airport of Biarritz is 45 minutes away although it only offers a direct bus to Donostia-San Sebastian once a day.
DISTANCE IN KMS.
Bilbao – 99 km
Biarritz – 50 km
Madrid – 450 km
Barcelona – 570 km
Images courtesy of San Sebastian TourismBCC Students
During their study years, BCC students will have access to the BCC Student APP. Through this APP students will be informed about grants and scholarships, job opportunities, extracurricular learning opportunities, events, invitations to exclusive Master Classes... They will also be informed on student discounts, BCC Cafeteria or Restaurant reservations, transportation, etc.
Internship Period: april - june 2026 de monday to friday from 3:00 pm to 8:00 pm (CEST)
