Presentation

NEXT EDITION: SEPTEMBER 2025

ENROLL HERE (Enrollment open until September 15 or until spots are filled)

Take on the role of a facilitator and create learning contexts that empower education.

Gastronomic education faces the challenge of training professionals capable of designing innovative learning environments, rather than merely transmitting knowledge. The Master´s Degree in Teacher Training for Gastronomy addresses this need, preparing educators to foster critical and creative thinking in the classroom through active methodologies.

This Master´s program emphasizes the design and management of educational experiences that integrate research, experimentation, and interdisciplinary content. Throughout the program, you will develop pedagogical tools that encourage student autonomy, combining approaches such as service-learning, challenge-based teaching, and the creation of meaningful learning environments.

The online format is complemented by an optional on-campus stay at Basque Culinary Center, where you can observe live classes, explore teaching spaces, and analyze innovative models applied to gastronomy.

The teaching team is made up of specialists in pedagogy and gastronomy who guide you in the application of didactic strategies tailored to different educational environments. You will learn to design and implement educational projects with community impact, using methods such as sustainability integration, interdisciplinary projects, and learning experiences that drive transformation in the gastronomic sector.

PRACTICAL INFORMATION

• Start Date: September 2025
• Enrollment Deadline: September 15
• Language: Spanish
• Duration: 60 ECTS (1 year)
• 20 spots available
• Online + Optional On-Campus Stay at Basque Culinary Center
• Academic Period: from september 2025 to june 2026
  • Live classes: tuesdays at 15:30h (CEST)
    • Except for the first week, which will be on Monday. If two subjects overlap, classes will be held Tuesdays and Thursdays.
  • Optional Module: june 2026 - On-campus stay in Donostia-San Sebastián
  • Final Master´s Thesis: june 2026
• Pathway to Doctorate
• Degree Type: Issued by the Faculty of Gastronomic Sciences (Basque Culinary Center) and Faculty of Humanities and Education Sciences (Huhezi), Mondragon Unibertsitatea
• Degree Title: Master´s Degree in Teacher Training for Gastronomy
• For more information: click here

MASTER'S OBJECTIVES

• Develop critical and creative skills to design and facilitate educational experiences using methodologies such as problem-based learning.
• Transform the educator´s role from knowledge transmitter to learning facilitator through formative assessment and collaborative reflection.
• Implement sustainable pedagogical strategies, from ingredient selection to resource management, through educational projects with real-world impact.
• Acquire transversal competencies such as leadership, conflict resolution, and negotiation, developed through mentoring and group projects.
• Explore and apply digital tools and techniques to enrich teaching processes in gastronomic education.

CAREER OPPORTUNITIES

Upon completion of the Master´s Degree, you will be qualified to design, manage, and innovate in gastronomic education across a range of contexts. Career paths may include:

Teaching and Training

• Educator in gastronomy programs, supporting professional development in the sector.
• Pedagogical coordinator in culinary schools and vocational centers.
• Trainer in continuing education or university extension programs for diverse audiences.

Educational Consulting

• Consultant in the design and application of innovative teaching methodologies.
• Talent development specialist in food and gastronomy companies.

Academic Leadership

• Academic director in educational institutions specializing in gastronomy.
• Training manager in hospitality and restaurant companies.

Research and Development

• Developer of interdisciplinary educational materials and curricula.
• Researcher in pedagogy applied to gastronomy.

Innovation and Educational Technology

• Designer of virtual and interactive learning experiences.
• Leader of digital transformation in culinary education centers.

This wide scope of opportunities will allow you to drive educational transformation in the gastronomy sector, promoting innovation, sustainability, and critical thinking.

MEET ANDREA, MASTER´S ALUMNI

Andrea Ordoñez - Dining Room Instructor

"My career did not start in a managerial position. I worked from the ground up in countries like Croatia, Scotland, and Germany. That initial curiosity for different service styles evolved into a deep interest in education."

"The Master´s in Teacher Training for Gastronomy helped me understand what it means to be a good teacher. I learned to foster competencies, accompany learning processes, and inspire motivation through real experiences. A true transformation for effective teaching."

10+1 Reasons

REASONS TO TAKE THIS MASTER'S DEGREE

Programme

TARGET AUDIENCE

The Master’s Degree in Teacher Training for Gastronomy is designed for professionals who want to specialize in gastronomic education, developing advanced pedagogical skills and applying active methodologies. Throughout this Master, participants will enhance their profile in gastronomic education by accessing innovative tools that support professional growth.

This Master’s ideal for:

• Teachers and trainers currently working in culinary, hospitality, tourism, or vocational training schools.
• University lecturers and training managers in food service or hospitality businesses.
• Chefs and gastronomy professionals interested in teaching.
• Gastronomic business managers who want to train their teams using active and sustainable methodologies.
• University graduates in Gastronomy, Food Technology, Tourism, Biology, Pedagogy, and related fields.
• Educational consultants focusing on gastronomy training.
• Tourism and hospitality professionals seeking specialization in gastronomic education.
• Psychologists and professionals connected to gastronomic education.

Throughout the Master, participants will develop competencies in:

• Design and application of active methodologies
• Use of innovative pedagogical tools
• Management of teaching and learning processes
• Evaluation and improvement of educational programs

Not sure if your profile fits?

If your academic or professional background is not listed and you are interested in this Master, contact us for personalized guidance.

PROGRAM 

The Program integrates advanced theoretical knowledge with hands-on applications, equipping students with essential competencies. The program also includes a Master’s Thesis (TFM). 

MASTER'S THESIS

The final project is developed according to the student’s interests, addressing a real educational challenge in gastronomy. You will learn how to plan, develop, and present an innovative educational project with real impact.

• Research projects: principles, characteristics, phases, and design.
• Tools for project management.
• Academic writing: project design, report writing, and defense.

*Where possible, Master’s Thesis topics will be tailored to students’ interests to ensure alignment with their professional goals and expectations.

Calendar

• Academic period: from september 2025 to june 2026
  • Live sessions: tuesdays at 15:30h (CEST)
    • Except for the first week, which will be on Monday
    • If two subjects overlap, classes will be held on Tuesdays and Thursdays
• Optional course (june 2026): on-campus stay at Basque Culinary Center, Donostia-San Sebastián
• Final Master’s Thesis presentation: june 2026

Methodology

METHODOLOGY

The Master’s Degree in Teacher Training for Gastronomy is delivered through the learning-by-doing methodology, which is based on practice, experimentation, and collaborative learning. This approach ensures that you acquire essential competencies and progress into specialized applications. The program follows a progressive structure combining theoretical classes with practical activities and real-world projects.

Key Methodology Elements 

• Live online classes: Weekly real-time sessions that combine theoretical foundations with participatory dynamics and real case studies in gastronomy.
• Active methodologies: Based on Problem-Based Learning (PBL), Project-Based Learning (PjBL), and Case-Based Learning (CBL) to promote critical thinking, collaboration, and teaching creativity.
• Virtual Campus: An accessible platform for resources, activities, forums, and ongoing evaluation, designed to facilitate interaction and autonomous learning.
• Individual and group tutoring: Personalized support to guide educational design, self-assessment, and pedagogical strategy adjustments.
• Welcome module: A preparatory module to introduce the methodology, content, and virtual platform operation.

Highlighted Learning Experiences:

• Optional on-campus experience: Three weeks at Basque Culinary Center with access to innovative learning spaces, live classes, and practical workshops.
• Applied observation: Analysis of real pedagogical models within the context of gastronomic education.
• Master's Thesis: Development of a personalized educational project combining pedagogical innovation and professional application.

Evaluation system:

The program applies a continuous assessment model complemented by structured evaluation milestones. The assessment system includes: 

• Active participation in sessions and virtual campus forums.
• Submission and presentation of individual and group projects.
• Critical reflection on teaching practices and the use of active methodologies.
• Final evaluation of the Master’s Thesis.

Teachers and guests

FACULTY TEAM

The Master’s Degree in Teacher Training for Gastronomy features a faculty composed of renowned researchers and professionals in gastronomic education, active methodologies, and innovative learning environment design. This team blends academic expertise with practical experience, integrating experts from the Faculty of Gastronomic Sciences (Basque Culinary Center) and leading global institutions.

MASTER’S COORDINATORS

Dr. Arantza Mongelos, Ph.D. in Psychodidactics (UPV/EHU), MSc in Applied Linguistics (University of Edinburgh), and BA in English Philology. Chief Learning Officer at Mondragon Unibertsitatea. Professor and researcher with extensive experience in international training and knowledge transfer.

Maddi Echeverria, Graduate in Gastronomy and Culinary Arts (BCC) and BA in Chemistry (UPV/EHU). Experience at Michelin-starred restaurants such as Atrio and Akelarre. Currently Associate Professor and Master’s Coordinator at Basque Culinary Center.

MAIN ACADEMIC TEAM

• Dr. Anaïs Iglesias. Ph.D. in Economics and Business Management. Specialist in entrepreneurship and education. Academic coordinator of the Master and professor at Basque Culinary Center.
• Xabier Arregi. Ph.D. in Biological Sciences. Expert in science education and curriculum development. Professor at Mondragon Unibertsitatea.
• Nagore Iñurrategi Irizar. BA in Psychopedagogy. Professor and researcher in inclusive education at Mondragon Unibertsitatea.
• Sirats Santa Cruz. BA in Primary Education. Master’s in Methodological Innovation. Researcher in pedagogy and facilitator at Mondragon Unibertsitatea.
• Raquel Mestre. BA in Food Science and Technology. Professor at Basque Culinary Center. Member of the Technical Committee of the Master in Gastronomic Sciences.
• Eneko Izcue. Coordinator of Avant-Garde at BCC. Specialist in fermentation and ancestral techniques. Professor and researcher in culinary innovation.

COLLABORATORS AND GUEST LECTURERS

The Master’s program also includes contributions from guest lecturers and professionals from leading organizations and companies in the gastronomy and education sectors. Each edition features a carefully selected team of experts to ensure relevance and innovation.

Fees / Grants

The total Master’s fee is €9,800 (2025-2026 academic year)

Payment structure:

• €1,000 reservation fee to be paid upon admission confirmation.
• Remaining amount payable in three installments:
  • First installment: upon enrollment.
  • Second and third installments: bi-monthly payments starting from enrollment.
• If the elective course is not taken, a €300 discount will be applied to the total tuition fee.

The enrollment fee includes:

• Access to didactic materials through the e-learning platform: downloadable resources, videos, and live sessions.
• Ongoing academic support and continuous evaluation throughout the program.
• Personalized guidance for the development and supervision of the Master’s Thesis (TFM).

Admission

ADMISSION

The Master’s Degree in Teacher Training in Gastronomy has a structured admission process to ensure that candidates possess the academic background and competencies necessary to successfully complete a rigorous curriculum.

1. Application Process

The application period for the 2025-2026 academic year is now open.

Apply here

2. Document Submission

In addition to completing the online application, candidates must submit the required documentation via the platform to confirm their eligibility.

Academic Documentation

• Students currently completing the final year of a degree program: Academic transcript showing all grades obtained to date.
• Students with previous university studies completed in Spain:
  • Certified copy of the degree certificate or official confirmation of completion.
  • Certified academic transcript.
• Students with previous university studies completed in the EU, Norway, Iceland, Liechtenstein, or Switzerland:
  • Certified degree certificate and transcript.
  • European Diploma Supplement (SET) or equivalent document.
• Students with previous university studies completed outside the EU, Norway, Iceland, Liechtenstein, or Switzerland:
  • Official certification from the university confirming eligibility for Master's studies.
  • Apostilled degree or legalization through consular or diplomatic channels (if not part of The Hague Convention).

Eligible Degree Programs

Candidates with a background in the following fields are eligible to apply:

• Gastronomy
• Food Science and Technology
• Tourism
• Chemistry
• Biology
• Nutrition
• Business Administration and Management
• Marketing and Communication
• Economics
• Pedagogy

International Students: Degrees from the EHEA and international education systems outside the EHEA will be accepted, subject to an academic equivalency evaluation.

Students still in the process of completing their degree: Applicants who have up to 9 ECTS credits and a pending Final Degree Project (TFG) may be admitted, if other admission criteria are met.

Language Requirements

• The Master’s is delivered entirely in Spanish.
• Non-native speakers must provide proof of DELE B2 or higher.
• B2 level of English is recommended, as part of the content is in English.

Additional Documentation

• Updated Curriculum Vitae (CV).
• Letter of motivation explaining their interest in the Master’s program.

3. Evaluation of Profile and Competencies

Online Personal Interview

The Admissions Committee may request an online interview to evaluate the candidate’s academic background, prior experience, motivation, and career goals.

4. Reservation Fee Payment

Admitted applicants must pay a 1.000 € reservation fee to confirm their place.

For more information: admisiones@bculinary.com