Presentation

NEXT EDITION: OCTOBER 6, 2025

ENROLL HERE (Enrollment open until October 1 or until spots are filled)

A full-spectrum program to develop expertise in gastronomic communication and storytelling.

The Master’s in Gastronomic Communication and Journalism combines online training with an intensive on-campus period at Basque Culinary Center, providing a strategic vision of gastronomy and its impact on culture and digital media.

Throughout the program, you will develop key skills in content creation, reportage production, and communication management for events and innovative gastronomic projects. You will learn to design effective strategies for specialized media, brands, and gastronomic spaces, integrating storytelling tools, trend analysis, and digital communication.

During the on-campus phase, you will delve into advanced techniques in gastronomic journalism through writing workshops, interviews, and multimedia production alongside industry experts. You will also take part in Learning Journeys, giving you the chance to explore the gastronomic ecosystem from the inside—visiting specialized media, gastronomic congresses, and business models.

By the end of the program, you will be ready to work as a Gastronomic Journalist, Strategic Communication Consultant, or Communication Manager for Media and Restaurants, always with a critical, creative mindset adapted to the sector’s digital transformation.

PRACTICAL INFORMATION

• Start date: October 6, 2025
• Registration deadline: October 1st, 2025
• Language: Spanish
• Duration: 60 ECTS (1 year)
• 20 available slots
• Online with 1-month on-campus phase
• Location: On-campus period at Basque Culinary Center
• Academic period: from october 6th, 2025 to september 30th, 2026
  • Online period: from october 2025 to april 2026
    • Live classes: Tuesdays and Thursdays, 18:00–20:00 (CEST)
  • Campus Based period: May 2026
    • In-person classes: Monday to Friday, 15:00–20:00 (CEST)
  • Internship period: from june to september 2026 
• Degree type: Permanent Learning Master’s Degree from Mondragón University, delivered by Basque Culinary Center
• Degree: Master in Permanent Learning in Gastronomic Communication and Journalism
• For enquiries and more information, click here

MASTER'S OBJECTIVES

• Specialize professionals in gastronomic communication, equipping them to analyze, understand, and design effective strategies in a constantly evolving sector.
• Expand the scope of gastronomy with a global, multidisciplinary, and contemporary approach, exploring new gastronomic narratives.
• Professionalize gastronomic communication and position it alongside other established areas of journalism and communication.
• Develop critical and strategic thinking, providing tools to interpret trends and generate content aligned with the sector’s needs.
• Provide specialized tools and techniques to design, produce, and execute impactful gastronomic communication projects.

PROFESSIONAL OPPORTUNITIES

Upon completing the Master’s program, you will be prepared to take on key roles across the gastronomic communication sector. Career paths may include:

Media and Content Creation

• Writer, editor, or content producer for food media, mainstream press, magazines, radio, TV, and digital platforms.
• Editor or food writer for publications, blogs, newsletters, and books in the field.

Entrepreneurship and New Media

• Development of personal projects in gastronomic communication: digital platforms, media outlets, etc.
• Creation of newsletters, podcasts, or innovative formats for food storytelling.

Gastronomic Communication and Marketing

• Communication and marketing management for restaurants, hospitality groups, and food brands.
• Content strategy and PR in agencies specializing in gastronomic communication.

Events and Project Management

• Curation and organization of congresses, fairs, symposia, and international gastronomic events.
• Strategic communication management for public/private institutions in the sector, focused on branding and positioning.

MEET NAGORE, MASTER’S ALUMNI

10+1 Reasons

WHY TAKE THIS MASTER’S PROGRAM

Programme

TARGET AUDIENCE

The Master’s Degree in Gastronomic Communication and Journalism is designed for professionals looking to specialize in gastronomic storytelling and communication, developing advanced skills in content creation, communication strategies, and gastronomic journalism across various formats and media. Through applied training, this Master enables participants to acquire strategic and operational tools to stand out in the field of gastronomic communication.

This Master’s program is for:

• Professionals in communication, journalism, or marketing seeking to specialize in the gastronomic sector.
• Professionals in the gastronomy and food industry who want to acquire communication and gastronomic journalism skills.
• Gastronomic communication specialists looking to refine their expertise and expand their impact in the sector.
• Entrepreneurs and content creators interested in launching or strengthening editorial projects, blogs, newsletters, or specialized digital media.
• Professionals from other industries looking to redirect their careers toward gastronomic communication and journalism.
• Graduates and professionals with relevant experience in journalism, communication, marketing, or gastronomy aiming to develop their careers in media, agencies, or companies within the gastronomic sector.

Throughout the Master’s program, participants will be able to apply the knowledge acquired in:

• Media outlets → Writing, editing, and producing gastronomic content for press, radio, television, and digital media.
• Communication and marketing agencies → Designing communication strategies for restaurants, brands, and gastronomic projects.
• Gastronomic events and congresses → Managing communication and media coverage for specialized events.
• Entrepreneurship and consulting → Creating specialized media and developing innovative strategies in gastronomic communication.

Not sure if your profile fits?

If your academic background or professional experience is not listed and you are interested in this Master, contact us to evaluate your case and provide personalized guidance.

PROGRAM

Module I: Gastronomy: Culture, Science, and Society

• Food, culture, and identity
• History and emerging trends in gastronomy
• Local and global food systems
• Introduction to food science
• Basic principles of sensory analysis
• How a restaurant works

Module II: How Do We Tell the Story of Gastronomy?

• What is gastronomic journalism today?
• Current ecosystem of gastronomic communication
• Genres and writing techniques
• Research and ethics
• Voices and representation in gastronomy

Module III: Communicating Gastronomy in the Digital Era

• Creation and planning of gastronomic media
• Introduction to strategic communication in gastronomy
• Image and graphic editing
• New narrative formats
• Food design and gastronomic experience

Module IV: Strategic Communication

• Strategic use of social media
• Design of a comprehensive strategic communication plan
• Strategic use of digital analytics

Module V: Master’s Final Project

The project will be carried out individually, with the aim of putting into practice the knowledge acquired in the Master’s degree, designing and innovating products and experiences around gastronomic communication and journalism, to solve challenges linked to creativity, strategy, and innovation in gastronomic storytelling.

Some examples of possible projects include:

• Designing a communication plan for a restaurant or other gastronomy-related organization.
• Developing a strategic communication plan for a gastronomic congress or event.
• Creating a specialized digital media platform for gastronomy.

Module VI: Curricular Internships

In this Master's program, internships are carried out in both national and international companies. You will be advised by the coordinator to evaluate options and adjust expectations. It is important to bear in mind that internships require a full-time dedication of 3 months. If you have a senior profile, you will be able to validate previous experience.

Examples of companies and institutions for internships include:

• Media outlets (traditional and digital) with dedicated gastronomy sections.
• Communication and marketing departments in restaurants and hospitality companies.
• Communication agencies.
• Radio stations, podcasts, and television networks.
• Publishing houses and specialized gastronomic congresses.
• Companies and public institutions focused on gastronomy and food.

Calendar

• Introduction to the Learning Platform: At the beginning of the academic period, you will have the opportunity to familiarize yourself with the course methodology and the learning platform.
• Academic period: from october 6th, 2025 to September 30th, 2026
  • Online period: from october 6th, 2025 to april 24th, 2026
    • Live classes: Tuesdays and Thursdays from 18:00 to 20:00h (CEST)
  • Campus-based period: may 2026
    • On-site classes: Monday to Friday from 15:00 to 20:00h (CEST)
  • Internship period: from june to september 2026 (3 months)
• Master’s Final Project Presentation: september 2026

Methodology

The Master in Gastronomic Communication and Journalism 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 specialized applications. The program is designed in progressive phases, integrating theoretical classes with practical activities and real projects.

This Master’s program combines structured online training with a campus-based experience at Basque Culinary Center.

Online Period

• Live classes: Interactive sessions with challenges and applied workshops in gastronomic communication and journalism.
• Audiovisual resources: Access to interviews, reports, and demonstrations on communication strategies and content creation.
• Interactive activities: Group forums and narrative exercises to develop creativity and critical analysis in gastronomic communication.
• Monitoring and tutoring: Personalized guidance focused on developing journalistic skills, communication strategies, and innovative gastronomic narratives.

Campus-Based Period

• Masterclasses and seminars: Led by experts in gastronomic journalism, strategic communication, and specialized media.
• Real case analysis: Discussion sessions on communication campaigns, editorial strategies, and business models in gastronomic media.
• Practical exercises: Production of audiovisual content, specialized writing, and communication management for gastronomic events.
• Learning Journeys: Visits to media outlets, congresses, and gastronomic spaces for an immersive experience in applied gastronomic communication.

Master’s Final Project

• Individual project focused on designing and innovating within gastronomic communication and journalism.
• Guidance from specialized tutors.
• Presentation before 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 available opportunities. You will also have an informative session and personalized 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 may validate previous experience.

Teachers and guests

TEACHING STAFF

The Master in Gastronomic Communication and Journalism has a teaching staff composed of professionals in communication, gastronomic journalism, and content strategy within the gastronomic sector.

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 

Rafael Tonon.
Journalist, writer, and researcher dedicated to sharing stories and insights about gastronomy. His work spans trends, traditions, lost knowledge, and contemporary topics across various branches of the industry.

His distinguished career in media led to his recognition as Gastronomic Writer of the Year in 2023 by Identità Golose. He contributes regularly to Fine Dining Lovers, The Washington Post, and Eater, as well as Munchies (Vice), Slate, GQ, ELLE, and Atlas Obscura. He has also worked with Editora Abril, the largest media group in Latin America.

CORE FACULTY AND COLLABORATORS

The Master also integrates the participation of organisations and recognised experts from industry and academia, who bring an up-to-date perspective. The faculty evolves each year to ensure a diverse mix of knowledge and innovation.

• Sasha Correa. Venezuelan journalist and writer with over 15 years of experience in communication and content editing. Coordinator of events such as Diálogos de Cocina and Mesamérica. Author of books published by BCC. Leads projects with Mugaritz and Basque Culinary Center, including the Basque Culinary World Prize and Gastronomía 360.
• Marta Fernández Guadaño. Economist and journalist specialized in gastronomy. Founder of Gastroeconomy and contributor to various media outlets.
• Nicholas Gill. James Beard Award nominee and IACP award-winning writer. Co-author with Virgilio Martínez and founder of New Worlder. His work focuses on biodiversity, sustainability, and the future of cuisine in the Americas.

GUEST LECTURERS

• Harold McGee. Author of the influential book On Food and Cooking, regarded as a culinary science classic. His research bridges science and gastronomy, transforming how we understand cooking.
• Lakshmi Aguirre. Freelance writer for El Comidista, Guía Repsol, Condé Nast Traveler, and The Objective. Co-editor of Escribir gastronomía. Advocate of slow journalism and critical thinking.
• Alicia Kennedy. New York-born writer based in Puerto Rico. Author of No Meat Required and the newsletter From the Desk of Alicia Kennedy. Her work explores food culture, sustainability, and beer. She teaches and lectures internationally.

Fees / Grants

FEES AND FINANCIAL INFORMATION

Master’s  Payment Conditions

Total Master’s fee: €11,690

Payment options:

• €150 registration fee (fully refundable in case of not being admitted).
• €2,885 (25% of the total) upon confirmation of admission as a place reservation.
• 3 installments of €2,885, to be paid in October, December, and February.

The tuition fee includes:

• Access to the online learning platform.
• Masterclasses with guest experts.
• Learning Journey (including transport and accommodation expenses).
• One immersive month full of activities, visits, and workshops at Basque Culinary Center.
• Management of curricular internships, with personalized guidance.
• Access to more than 5,000 references in the Faculty Library.
• Issuance and delivery of the official diploma/certificate.
• Registration in the Basque Culinary Center alumni service: Bculinary Alumni.

Admission

The Master’s in Gastronomic Communication and Journalism 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 degree 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 motivation questionnaire, which will help us get to know your profile and interests better. 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—an opportunity to get to know you better, clarify any doubts, and ask questions about the program.

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. Important Notes

• This is a Permanent Learning Master’s Degree. A university degree (Bachelor’s, Engineering, or equivalent) is required to obtain the official Master’s certification.
• If you do not have a university degree, you can validate your experience through a specific process carried out in parallel to the admission process.
• If you meet the requirements and complete the academic program, you will receive the Permanent Learning Master’s Degree.
• If not, you will be awarded a Diploma in Gastronomic Communication and Journalism upon completion of the program.

Notice for International Students

For training programs lasting more than 90 days, students from non-Schengen countries must apply for a Long-Term Student Visa to reside legally in Spain.

The Faculty will provide the required academic documentation once your seat reservation is confirmed:

• Enrollment certificate, signed and stamped by Basque Culinary Center
• Official study program, stamped by Basque Culinary Center
• Academic calendar, stamped by Basque Culinary Center

The student must also complete all additional requirements indicated by the Spanish Embassy in their country of residence.

You can review the full process in the pre-travel procedures section.

For inquiries and further information: cursos@bculinary.com

Accommodation

LIVENSA LIVING SAN SEBASTIÁN, AN INNOVATIVE CONCEPT OF LODGING

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

Take advantage of the preferential rates for Basque Culinary Center students.

More information about accommodation here

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

Camino de S. Bartolomé, 24
Tel 943 464795
Regimen full board
Precio aproximado €625/month

ESCLAVAS DEL SAGRADO CORAZÓN

Avda. Gral. Zumalakarregi, 11
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

http://www.misioneras-sc.com/es/residencia-universitaria/

Paseo de la Fe, 34
Tel 943 456072
Regimen full board
Precio aproximado €350-€490

RESIDENCIA VILLA ALAIDI E.A.M.

http://www.villa-alaidi.com/

Paseo de Heriz, 95
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

http://www.karmeloikastetxea.com/es/residencia-universitaria/quienes-somos

Ilumbe, 8
Tel 943 456600
Regimen full board
Precio aproximado €540-€605/month

COLEGIO MAYOR JAIZKIBEL

http://cmjaizkibel.com/

C/ Aldapeta, 49
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

http://proyectocet.com/

Paseo de Ayete, 25
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

http://www.ayete.es/

Pº Ayete, 25
Tel 943 21000
Regimen Pensión Completa
Precio aproximado 1.055€/mes

RESIDENCIA LA SALLE

http://www.residenciauniversitarialasalle.com/

Pº Maddalen Jauregiberri,2
Tel 943 454400
Regimen habitación y desayuno
Precio aproximado 320€-380€/mes

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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

https://numadstudios.com/

Paseo de Miramón, 162
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

http://www.colegiomayorolarain.com/

Pº Ondarreta, 24
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

http://www.resa.es/es/residencias/san-sebastian/residencia-universitaria-manuel-agud-querol/residencia/

Pº Berio, 9
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.

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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, and 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 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. This students’ office of the BCC will provide the necessary information to students in this regard.

Sport service

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

Donostia-San Sebastian is the administrative capital of Gipuzkoa, one of the territories that integrates the Basque Country. There are two official languages: Spanish and Basque.

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.

Images courtesy of San Sebastian Tourism

If there is something that can compete with its spectacular beauty that is its gastronomy: cradle of the “new Basque cuisine”, Mecca of culinary avant-garde and the world capital of the pintxo, Donostia-San Sebastian is the city with the most Michelin stars per square metres in the world. The importance of its restaurants, its famous gastronomic societies and the quality of its raw material convert Donostia-San Sebastian into a gastronomic reference in the world. Not in vain, the British magazine, “Which”, chose Donostia-San Sebastian as the best gastronomic destination in the world.

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.

Images courtesy of San Sebastian Tourism

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.

Images courtesy of San Sebastian Tourism

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 Tourism

BCC Students