Presentation
NEXT EDITION: OCTOBER 2025
Master the keys of gastronomic communication.
Form is as crucial as content in communication. It's a malleable tool that must adapt to the context, medium, and sender. In the gastronomic environment, the demand for professionals with expertise in specialized communication is continually growing. The recent years have witnessed a significant surge in gastronomy, creating an increasing need for specialists in gastronomic communication strategies, journalism, digital media, and culinary projects. Our Master's in Gastronomic Journalism and Communication focuses on training experts in this field. Here, students acquire skills ranging from design and production to promoting content related to gastronomy in a global and contemporary context.
PRACTICAL INFORMATION
- Start Date: October 2025
- Number of Credits: 60 ECTS
- Part-Time On-Site Format
- Duration: 10 months in total
- 6 months of online training (October 2025 to May 2026)
- 1 month of immersive stay (May to June 2026)
- 3 months of internships (June to September 2026)
- Schedule:
- Tuesdays and Thursdays from 18:00 to 20:00h (CEST)
- 20 Spots Available
- Master's Degree awarded by MONDRAGON UNIBERTSITATEA and delivered by the Faculty of Gastronomic Sciences at Basque Culinary Center
- For inquiries and further information, contact cursos@bculinary.com
MASTER'S OBJECTIVES
- Understanding the industry from all angles and developing a critical and independent perspective with a strategic and global approach.
- Discovering the reality of the industry through the experiences of professionals from leading media outlets.
- Building a network of contacts with influential professionals in the field.
- Entering the job market through internships tailored to the strengths and expectations of each student.
- Applying the acquired knowledge through interactive activities, workshops, and other experiences during the one-month immersive program at Basque Culinary Center.
CAREER OPORTUNITIES
We understand that professional opportunities can vary based on geographical location and individual preferences. However, with this program, participants can take on roles and functions in the following positions and fields:
- Content writer, editor, and producer for gastronomic websites, magazines, newspapers, radio, television, specialized publishers, digital media, and more.
- Entrepreneur in personal journalistic projects (from blogs to newsletters), including the creation of new media or gastronomic content projects.
- Editor/food writer for gastronomy-related media and books.
- Communication and marketing manager for restaurants and hospitality groups.
- Project manager for gastronomic communication in specialized agencies, events, and public institutions promoting gastronomy as an economic development driver.
- Curator/organizer of culinary congresses, fairs, and international symposiums.
- Communication manager in agencies specialized in gastronomic communication, specializing in event management within the culinary sector (PR, marketing, tourism, events, and advertising).
LISTEN TO OUR STUDENTS
10+1 Reasons
REASONS WHY YOU SHOULD DO THIS MASTER’S DEGREE
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You will gain a global, contemporary and knowledge-based perspective of gastronomic journalism. You will stay updated on current food trends to manage in-depth and up-to-date content in gastronomy, food, and dining. You will practice with leading professionals in exclusive Masterclasses designed for this Master's program. You will learn from expert instructors in the field and receive personalized guidance and feedback from your tutor to evolve daily. You will develop into a knowledgeable professional in gastronomic and journalistic communication through workshops, roundtable discussions with professionals, study visits, the final master's project, and internships in companies. |
You will master advanced methods and techniques for writing and creating content projects in gastronomy. You will collaborate with intercultural and multidisciplinary groups of students who bring different perspectives to develop creative, innovative, and current projects. You will tackle real challenges in the press and communication field related to research on new voices, experiences, and demands. You will gain hands-on experience in the sector through various learning activities and company visits. You will put into practice what you have learned in a real editorial project at Basque Culinary Center: Gastronomía360. |
The highlight of the Master’s degree will be the one-month face-to-face learning period in the Basque Country, Spain. Through various gastronomic activities, trips and face-to-face visits, you’ll learn from the experiences of other people who work in the fields of journalism and communication.
Programme
The Master's program is designed for individuals with the following profiles:
- Communication, journalism, or marketing professionals looking to specialize in the gastronomy sector.
- Professionals in the gastronomy and food industry.
- Communication, journalism, or marketing professionals specialized in Gastronomy seeking to deepen and refine their knowledge and skills.
- Professionals from other fields interested in redirecting their careers toward gastronomic communication, gastronomy journalism, and curating gastronomic events.
- Graduates, diploma holders, university degree holders, and higher-level technicians (with a preference for qualifications related to journalism, communication, marketing, and gastronomy) aiming to pursue a career in the field of gastronomic communication or journalism.
Language Requirements:
- As some sessions will be conducted in English, a minimum B2 level (upper-intermediate) of English proficiency will be appreciated.
If you don't see your profile reflected in the points above but are interested in the Master's program, don't hesitate to apply. We will evaluate your education and experience and get in touch with you.
CURRICULUM
Module 1: Gastronomy: Culture, Science, and Society (8 ECTS)
- Food, culture, and identity
- History and new gastronomy trends
- Local and global food systems
- Introduction to food science
- Basic principles of sensory analysis
- How a restaurant operates
Module 2: How Do We Tell Gastronomy? (7.5 ECTS)
- What is gastronomic journalism today
- Current ecosystem of gastronomic communication
- Genres and writing techniques
- Research and ethics
- Voices and representation in gastronomy
Module 3: Communicating Gastronomy in the Digital Age (8 ECTS)
- Creation and planning of gastronomic media
- Introduction to strategic communication in gastronomy
- Image and graphic editing
- New narrative forms
- Food design and gastronomic experience
Module 4: Strategic Communication (5.5 ECTS)
- Strategic use of social media
- Design of a comprehensive strategic communication plan
- Strategic use of digital analytics
Module 5: Master's Thesis Project (12 ECTS)
The project will be carried out individually, with the aim of applying the knowledge acquired during the master's program.
Some indicative examples of the types of projects:
- Designing a communication plan for a restaurant or another gastronomy-related organization. Designing a strategic communication plan for a gastronomy congress or another gastronomy-related event. Designing a digital media outlet specialized in gastronomy. Module 6: Curricular Internships in Companies (19 ECTS)
- Curricular internships in companies aim to culminate the learning process by applying what has been learned and gaining professional experience within a company environment. The internships entail a workload of 480 hours (19 ECTS) over approximately 3 months.
- We provide personalized guidance and take your profile and preferences into account to determine the company where you will carry out your internships.
- Some examples of the types of companies and organizations where you may complete your internships include:
- Media outlets, either traditional or digital, with sections dedicated to gastronomy. Communication and Marketing departments of restaurants and food companies. Communication agencies. Radio stations, podcasts, or television broadcasters. Publishers and specialized gastronomy conferences. Public companies and institutions focused on gastronomy and food.
Calendar
- Total duration: 9 months
- Number of credits: 60 ECTS
- Introduction to the Learning Platform: One week before the start of the Master's program
- Academic Period: October 2025 to May 2026
- Online Lectures: October 2025 to May 2026 (6 months)
- Immersive Stay: May 2026 (1 month)
- Schedule:
- Online Part: Live sessions on Tuesdays and Thursdays from 18:00 to 20:00 CEST
- In-Person Part: Monday to Friday from 15:00 to 20:00 CEST
- Curricular Internships: June to September 2026 (3 months)
Methodology
The Master's program is delivered using the "learning by doing" methodology, based on the idea that the best way to learn is through practical experience and direct action. Instead of focusing exclusively on theory and passive instruction, this methodology encourages students to gain knowledge and skills by actively participating in practical activities and real projects.
In the online part, students will experience live classes two days a week, challenges, practical workshops, cases, collaborative work, and guided learning by expert instructors. Writing, photography, video, podcasting workshops, and other activities related to gastronomy will help you unleash your full communication and journalistic potential.
- Online Learning Platform
- Content specifically designed for online education
- Weekly live classes with teachers and collaborators
- Activities and challenges: Interactive exercises, assignments, tests, forums, etc.
- Contemporary and interdisciplinary content applicable to your daily life
- Audiovisual resources featuring interviews with experts
- Masterclasses with guest experts
- A tutor who facilitates, motivates, and provides personalized feedback
- Classmates for discussion, idea contribution, and knowledge sharing.
The immersive in-person stay, lasting one month, takes place at Basque Culinary Center. During this month, the following activities are concentrated:
- Conceptual exposition sessions: Experts will explain the conceptual foundations of each module.
- Masterclasses: Leading professionals will present real models and success stories firsthand.
- Practical Case Studies: Specific workshops will present practical cases and examples in a participatory format, allowing for group dynamics, discussions, and reflections.
- Taste Classrooms: Tastings, workshops, and other gastronomy-related activities at BCC's facilities to experience program content.
- Learning Journeys and fieldwork: Gastronomic activities, visits, and encounters illustrating module content. Fieldwork and applied insights into communication and gastronomic journalism will be conducted at various locations.
- Conceptual exposition sessions: Experts will explain the conceptual foundations of each module, with participants and expert coordinators from Basque Culinary Center reinforcing learning through collaboration.
When faced with new challenges, the Basque Culinary Center is committed to finding novel solutions that can be applied to these new contexts. In light of the COVID-19 pandemic, we have created new digital spaces, implemented comprehensive safety measures, adapted our premium facilities to comply with new requirements, reduced our capacity, etc. We’ve done all of this so that nothing can stop you achieving your learning objectives.
CLICK HERE to discover our COVID-19 measures.
Teachers and guests
The Master's program features a panel of professors, which may vary with each edition, composed of experienced experts in the field of Gastronomic Communication and Journalism.
COORDINATOR OF THE MASTER'S PROGRAM
Rafael Tonon
Journalist, writer, and researcher dedicated to sharing stories and information around gastronomy. His focus ranges from trends, traditions, collections, and lost knowledge to current topics related to various aspects of the industry.
His distinguished career in the media world led him to be named the Gastronomic Writer of the Year in 2023 by Identita Golose (an annual congress held in Milan since 2005). This recognition is due to his frequent collaborations with various media outlets such as Fine Dining Lovers, Washington Post and Eater (the largest gastronomy portal in the United States). His work has also appeared in international media such as Munchies (Vice), Slate, GQ, ELLE, and Atlas Obscura, among others, as well as his work with Editora Abril, the largest magazine and media group in Latin America.
TEACHERS
Sasha Correa
Sasha is a Venezuelan journalist and writer with over 15 years dedicated to communication topics; conception, production, and editing of content as well as creative project management in the field of gastronomy. Coordinator of gastronomic events such as Diálogos de Cocina (Spain) and Mesamerica (Mexico), Sasha has published books such as "50 Miradas: un recorrido por la gastronomía contemporánea" (BCC, 2018) or "Gastronomía: Diálogos en torno a la cocina de hoy y mañana" (BCC, 2021). In addition to her work in the field of communication, Sasha promotes ideation and research projects together with restaurants like Mugaritz and entities such as Basque Culinary Center, where she currently manages initiatives like Basque Culinary World Prize or the editorial platform Gastronomía 360. Her motto is "como luego existo."
Marta Fernández Guadaño
Economist with 15 years of experience in economic journalism and the last 12 years focused on gastronomic journalism. Creator of Gastroeconomy, a portal of information on business gastronomy and culinary trends. Independent journalist in various media.
Nominated for the James Beard Awards and awarded by the IACP, Nicholas explores the boundaries and possibilities of cuisine in America, and sometimes elsewhere. He extensively covers the relationship of food with biodiversity and sustainability. He is the co-author of the books Central (2016) and The Latin American Cookbook (2021) with Peruvian chef Virgilio Martínez, as well as Slippurinn: Recipes and Stories from Iceland, with Icelandic chef Gísli Matthías Auðunsson. All of them have been published by Phaidon. In early 2016, he co-founded a website dedicated to food and places in America, New Worlder. In 2021, he added a podcast and in 2022 it became a Substack newsletter. The experimental photo novel he created with Mexican archivist/photographer Alejandro Cartagena, Santa María de las Rocas, can be found on OpenSea.
Some of the regular contributors to the Master's program are:
Harold Mcgee
Harold is a renowned author, food scientist, and culinary expert. His pioneering research in the science of cooking has illuminated the world of gastronomy. Author of the influential book 'On Food and Cooking,' widely considered the 'culinary bible,' McGee has explored and explained the scientific processes behind cooking, changing the way we understand and appreciate food. His literary background and focus on the connection between science and cooking make him a prominent figure in the world of gastronomy and culinary writing. Read our perspective on his work here.
Lakshmi Aguirre
Lakshmi is a writer. She currently works as a freelance writer for media outlets such as El Comidista (El País), Condé Nast Traveler, Guía Repsol, or The Objective. She also has her own opinion column in Bon Viveur. Passionate about cinematic art, Lakshmi advocates for slow journalism, reflection, and critical thinking. These values are reflected in her various publications, teaching environments, and editing work. Among her latest projects is the compilation of gastronomic essays titled "Escribir gastronomía: La mejor escritura gastronómica de 2022 en español" together with Catalan journalist Marc Casanovas.
A writer from New York, currently in San Juan, Puerto Rico. Her weekly newsletter 'From the Desk of Alicia Kennedy' is widely recognized and has over 30,000 subscribers. Author of the book 'No Meat Required,' Alicia has been mentioned by media outlets such as The New York Times, Vogue, and Harper's Bazaar. She is also known for her contributions to food culture and writing about beer. Additionally, she has taught at Boston University and visited classes at various universities.
Fees / Grants
The cost of the master's program is 11.580 €, which will be paid as follows:
- 150 € at the time of registration (fully refundable in case of non-admission).
- 2.857,5 € (25% of the total) upon admission confirmation as a reservation fee.
- The remaining amount is 3 installments of 2.857,5 € each, to be paid in October, December, and February.
The price includes:
- Access to the online training platform.
- Masterclasses with guest experts.
- An immersive month filled with activities, visits, and workshops at Basque Culinary Center.
- Management of curricular internships.
- Access to more than 5,000 references from the Faculty Library.
- Issuance and delivery of the title/diploma.
- Membership in the Basque Culinary Center alumni service: Bculinary Alumni.
Admission
1 Pre- Registration
Interested students should make the online registration and pay the registration fee. In addition, the following documentation should be sent to admisiones@bculinary.com
- The Curriculum Vitae
- 1 passport size photo
- Photocopy of the DNI or passport
- Letter of motivation, explaining the student's interest in this educational programme.
2 To complete the different steps of the selection process
The Selection Board will assess:
• Degree in gastronomy or equivalents
• HNC and HND education in cookery and catering
• Higher education in patisserie
• Other non-regulated patisserie, cake making, and dessert cookery studies carried out in prominent centres.
A minimum experience of 1-2 years in patisserie retail and manufacture, or in a restaurant desserts section is desirable.
The Selection Board will individually interview candidates who have completed step 1 in order to assess their specific knowledge, discuss the information provided and the educational concerns of the candidate. If necessary, candidates will be required to provide additional information such as the production of a video or knowledge test that can demonstrate their qualities, abilities and skills in the kitchen.
The Selection Board will assess the motivation, as well as the personal aptitudes, that will enable students to succeed in this training process. Personal statements will be taken into account for this purpose.
Once the 3 steps of the selection process has been completed, candidates will be awarded a final mark. The 25 candidates with the highest marks will be admitted
3 Payment of the reservation fee
In certain cases, applicants who have been accepted will be required to attend, prior to the start of the master’s degree, a compulsory course intended to provide the same level of knowledge to ensure their success in this rigorous programme. Failure to achieve this level will result in the offer being withdrawn.
Candidates who have been admitted will be asked to pay the reservation fee before formalising the registration.
It is important to emphasise that::
• The period for registration will remain open until all places have been allocated. The maximum number of students to be admitted is 25.
• A first selection of applications will take place from the opening of the registration period. Applicants will be notified as and when the Board completes their assessments.
• Replies to applications received after that date will be sent as soon as practical.
• In the case of foreign students, the letter of acceptance and all other information necessary to apply for visas will be supplied to successful candidates once they have paid the confirmation of registration fee.
Enquiries and further information from: admisiones@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, 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
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.
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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.
Immersive month: May 2026
Internship period: June - September 2026 de tuesday and thursday from 6:00 PM to 8:00 PM (CEST)
