Presentation

NEXT EDITION: OCTOBER 2025

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You will gain a comprehensive understanding of the gastronomic system, its opportunities, and potential to create innovative projects with impact.

Growth in the gastronomy, food, and restaurant sector is ever-evolving. To progress in this dynamic field, a blend of precise research tools, skilled intuition, and a creative mindset is essential. Our Official University Master's program is a pioneering initiative, the first of its kind, focusing on research in gastronomy, hospitality, and food. It equips students with specialized research methodologies to develop innovative products and services grounded in scientific and technological knowledge. What sets this program apart is its transdisciplinary approach, marrying science with gastronomy and infusing scientific rigor into culinary expertise. Graduates not only gain contemporary insights but also prepare for teaching and future doctoral studies.

PRACTICAL INFORMATION

• Start Date: october 2025
• Official Master's Degree
• Number of Credits: 90 ECTS
• Campus-Based Learning at Basque Culinary Center
• Duration: 18 months
• 24 available slots
• Advances to Doctoral-Level Studies
• Official Master's Degree from MONDRAGON UNIBERTSITATEA taught by the Faculty of Gastronomic Sciences at Basque Culinary Center.
• Click here for inquiries and more information

​MASTER'S OBJECTIVES

• Understand different areas of food, including culinary, industry, science, education, and research, to develop a transdisciplinary understanding.
• Integrate a broad and systemic view of all actors in the food chain, including social, cultural, economic, and environmental aspects,  to understand the global impact of gastronomy.
• Apply tools, techniques, and methodologies with a holistic approach in real gastronomic research projects, covering various disciplines from food science to culinary history and anthropology.
• Develop interpersonal skills and build bridges of communication among diverse multicultural and multidisciplinary profiles, fostering collaboration and integrating different perspectives in solving gastronomic problems.
• Construct technical skills in sensory analysis, various research methodologies, product design, socio-cultural effects, project management, knowledge transfer, and other knowledge based areas of gastronomy.

CAREER OPPORTUNITIES

We understand that professional opportunities may vary depending on the geographical location and individual preferences of students. However, with this program, participants can take on roles and functions in the following positions and areas:

• Management of Gastronomic Products and Ecosystems.
• Direction of Food Laboratories.
• Research Chef in R&D&I.
• Management in Multinational Food Industry Companies.
• New Product Development in the Food Sector.
• R&D&I Responsibilities in Food Companies and Restaurants.
• Research at Food Technology Centers.
• Professional Consultancy in Food and Innovation.
• Business Management in the HORECA Channel.
• Food Quality Control.
• Teaching and Research in Gastronomy and Food.​

​ARE YOU AN INTERNATIONAL STUDENT? 

Students enrolled in a master's program must apply for a long-term study visa at the nearest Spanish consulate or embassy in their country of residence. If you possess a European identity document, there is no need to apply for a visa.

You can find information on different embassies and consulates here.

This procedure can be initiated once you have reserved a spot in the master's program.

PERSONAL EXPERIENCIES

Shubham Sandilya

Community Manager at GOe

After almost three years between Delhi and Dubai, my fascination with the intersections between science and gastronomy led me to the Basque Culinary Center. My experience was an emotional roller coaster, but the diversity of people and disciplines immersed me in an inspiring atmosphere. I especially valued the program's unique ability to intertwine science and gastronomy, providing a holistic understanding of my field. Beyond academia, my network of contacts has become my most valuable asset. Participating in key projects like GOe and connecting with professors, peers, and researchers has expanded my capabilities and enriched my understanding of people and communities.

 

 

Irene González Perez

Téch R+D at CNTA

This master's program enters your life when you feel most lost, when you don't know which way to turn; to open new doors you didn't know existed in this fascinating world of gastronomy, which involves more factors than just cooking: culture, art, reflection, and community. The Master's in Gastronomic Sciences is a transformative experience as it exposes you to a multitude of stimuli in a short period. To enjoy it, the main requirement is to have an open mind. Thanks to this, classmates become friends, creating a safe space in class where professionals push your limits and even take you out of your comfort zone.

 

 

Carlos Suarez Muñiz

R&D/Fermentation Chef

From the beginning of the master's program, my goal was to apply my background as a biotechnologist to culinary R&D projects. The interdisciplinary environments fostered in Gastronomic Sciences have provided me with a more comprehensive approach to gastronomy. I understand it not only from my academic background as a biotechnologist but also from humanistic and community perspectives. As a gastronomic scientist, I analyze the interconnections of food with its natural and human environment, emphasizing innovation respectful of its context. My journey through Gastronomic Sciences has equipped me with the necessary tools to fulfill my role as an R&D chef at the Dutch restaurant De Dyck. We focus on creating a sustainable rural gastronomic proposal with our own crop production and a reduced content of animal-origin foods. In this ecosystem, my task is to process seasonal ingredients to offer new techniques, flavors, and innovative dishes that cater to the Dutch palate.

 

 

 

Alessandra Massa

Food Researcher | Food Innovation | PhD Candidate | New Product Development

My goal when starting the master’s program was to connect science with gastronomy to explore more interdisciplinary projects. The training allowed me to broaden my perspective and acquire key tools in sustainability, food design, and innovation, collaborating with professionals from diverse fields and applying science and creativity to real projects. Currently, I am conducting doctoral research co-directed by Basque Culinary and NASA Ames Research Center on fungal mycelium as a new food source. This work supports startups in creating innovative products and contributes to cutting-edge projects, such as food solutions for space missions, establishing me as a scientist-gastronomer with a comprehensive and applied vision.

HERE'S A PREVIEW

10+1 Reasons

WHY YOU SHOULD DO THIS MASTER'S DEGREE.

Programme

DIRECTED TO

The Master's program is aimed at university graduates in various disciplines, such as:

• Gastronomy, Nutrition, Food Technology, Innovation in Food Processes and Products, Biochemistry*, Pharmacy*, Biology*, Chemistry*, Environmental Sciences*, Anthropology*, Applied Sociology*, Biotechnology*, and Business Administration*.

Language Requirements:

• The Master's program is conducted in English, so students must demonstrate a proficiency level equal to or higher than B2 in English (Common European Framework of Reference for Languages - CEFR).

If your profile is not reflected in the points mentioned above and you are interested in the Master's program, do not hesitate to apply. We will assess your background and experience and get in touch with you

PROGRAM OUTLINE

The curriculum of the Master's program provides students with comprehensive competencies, complemented by an external internship period in which they will work on their Master's thesis.

MASTER'S THESIS

During the second year of the Master's program, the student will develop a Master's Thesis for a minimum of 5 months (30 ECTS) in the R&D units of restaurants, research centers, and nationally and internationally esteemed industries. To do so, they will have the support and guidance of both faculty members and company tutors. This experience will allow them to gain insights into the top-level gastronomic and food industry, working on real projects. Here are some examples:

• Sustainable and Fermented Foodstuffs - Future Food Institute and Smaakpark - Carlos Suárez
• Gastronomy as a Platform for Social Innovation - Agirre Lehendakaria Center for Social and Political Studies - Farah Reza
• Kokumi Substances in Miso and Fish Sauces (Garum) from Koji and Their Different Aroma - Harvard University - Nabila Rodriguez
• Culinary Dialogues: Gastronomic Events as Incubators of Transdisciplinarity - Dialogues de Cocina (Basque Culinary Center) - Constanza Díaz del Castillo
• Cooking, Science, and Sustainability: Co-designing a Participatory Food Education Program - El Celler de Can Roca - Clara Pallarés
• Prototyping with Alternative Protein and New Technologies: Texture Characterization, Sensory Evaluation, Shelf Life, Nutritional Analysis, and Consumer Research - Azti Tecnalia - Laura García Fontanal

PROGRAMME

The Master's Degree study programme gives students overall competencies, supplemented with a period of work placement during which the final project is prepared.

1st ACADEMIC YEAR	60 ECTS	DOWNLOAD INFORMATION
1st Semester	30
Design of Products & Services	6
Gastronomy Research Methodology	6
Statistics Applied to R&D	6
New Business Models in the Hospitality & Catering Sector (HORECA)	6
Sensory Perception	6
2nd Semester	30
Gastronomy Project Management	6
Development of New Business Management Models	6
Design and Architecture of Dishes and Menus	6
Sociocultural Effects of Gastronomy Tendencies	6
Knowledge Transfer	6

Calendar

• Program Duration: 18 Months
• ECTS Credits: 90 Credits
• First-Year Academic Period
  • From October 2025 to June 2026 (Campus-Based Learning at Basque Culinary Center)
• Second-Year Academic Period
  • From September 2026 to January 2027 (International Master's Thesis that can be carried out in the student's home country)
• Schedule
  • Monday to Friday from 8:00 AM to 2:00 PM (CEST)
• The Master's program includes participation in some of the following events:
  • San Sebastian Gastronomika - Euskadi Basque Country
  • International Culinary Action Entrepreneurship Forum
  • Dialogues de Cocina Congress
  • Culinary Interaction Forum
  • Visits to institutions and companies in the food industry

Methodology

The Master's program follows the learning by doing methodology, which is based on the idea that the best way to learn is through practical experience and direct action. Instead of focusing solely on theory and passive instruction, this methodology encourages students to gain knowledge and skills by actively participating in practical activities and real projects.

This approach involves a significant emphasis on action-based learning, where theoretical classes are complemented by exercises, challenges, or practical activities to ensure that the acquired knowledge is effectively absorbed. For example:

• New Product Design: In this module, students first explore the microstructures and physicochemistry of foods and then apply this knowledge in practical classes with chefs.
• New Business Models: Students participate in a two-week BootCamp where they create a startup from scratch, defining their value proposition, user profile, product projection, among other important aspects.
• Applied Statistics and Sensory Perception: Students acquire theoretical knowledge to conduct various types of sensory analysis tests involving different consumers and products, along with their respective statistical analysis.
• Alchemist Challenge: The restaurant's R&D team conveys its concept and philosophy to launch a challenge to the students. These projects are real and are in development in the restaurant.
• Main Project: This project is developed during the first year of the master's program. The objective is for students to be able to carry out research with a real outcome, such as publishing an article, starting a business, developing a product, creating an application, producing a film, designing a new tool, initiating a social innovation project, or any other tangible result they can imagine.
  • Available thematic areas include: Food Democracy, Food Diaspora, Gastronomy from a gender perspective, Ferment-nation, FoodTech, Ancient technology, Fungi-World, Emotionally, Rituality and well-being, Social Innovation, Food Waste, and Gastronomic Performance.

Get a glimpse of what our students have achieved through these project examples

Teachers and guests

Learn from Industry Experts with Experience!

Students will have the opportunity to learn from accomplished professionals in the field, recognized for their academic, intellectual, and social influence, as well as their impactful contributions. The program features a panel of instructors composed of seasoned culinary experts with specialized knowledge in the field of Gastronomy.

MASTER'S COORDINATOR

Juan Carlos Arboleya

 

Juan Carlos holds a Bachelor's degree in Chemical Sciences from the University of Oviedo and completed his doctoral thesis at the Institute of Food Research in Norwich, England, where he studied the functionality of various food macromolecules, such as proteins and various types of polysaccharides. He worked for eleven years as a Researcher in the Food Research Unit of AZTI-Tecnalia in Vizcaya, where he led the research group on Food Microstructural Characterization and Design. The knowledge generated was applied to the development of new products for the food industry and the creation of new culinary dishes in collaboration with high-end restaurants like Mugaritz. Currently, he is a research professor at Basque Culinary Center (Mondragon University) and serves as the coordinator of the Master's and Ph.D. programs in Gastronomic Sciences at Basque Culinary Center. He also serves as the Editor-in-Chief of the International Journal of Gastronomy and Food Science (Elsevier).

 

 

BASQUE CULINARY CENTER FACULTY

Cipriano Carrero

Ph.D. in Applied Chemistry from the Autonomous University of Madrid. Cipriano has worked as a researcher at the Spanish National Research Council (CSIC), Universiteit van Amsterdam, Università degli Studi di Torino, and Stockholm University. Currently, he is a professor at Mondragon University within the Master's in Gastronomic Sciences and the Bachelor's in Gastronomy and Culinary Arts programs. His main research interests include fungal biotechnology and the development of various methodologies related to the extraction, fractionation, and analysis of bioactive and nutraceutical ingredients.

Joo Youl Lee

Bachelor's degree in Gastronomy and Culinary Arts and a Master's degree in Gastronomic Sciences from the Basque Culinary Center (Donostia-San Sebastián). Currently, he works at BCC as part of the coordination team for the Master's in Gastronomic Sciences. Originally from South Korea, he has worked at several restaurants including Relæ (Copenhagen), Alkimia (Barcelona), and Elkano (Getaria). He has a keen interest in the psychosocial aspect of the culinary field and in understanding the fusion of science and gastronomy.

Raquel Mestre

Graduated in Food Science and Technology from the University of Granada and an Illustrator. A graduate of the Master's in Gastronomic Sciences at Basque Culinary Center, she received a scholarship to work in the Sensory Perception department of BCCInnovation and completed her master's thesis on interdisciplinary interactions in R&D teams in gastronomy. She is currently a member of the Technical Committee for the Master's in Gastronomic Sciences and a professor in the Bachelor's program in Gastronomy and Culinary Arts, as well as in several other master's programs offered at Basque Culinary Center.

María Mora

Diploma in Human Nutrition, Bachelor's degree in Food Science and Technology, and Ph.D. in Agro-Environmental Technology for Sustainable Agriculture. María specializes in sensory analysis and sensometrics, with an emphasis on the psychological dimension of consumer behavior. During her thesis, she studied the emotional response of consumers to different foods. Since 2015, she has worked as a researcher in the sensory analysis area at BCCInnovation, developing research projects funded both publicly and privately.

Pablo Orduna

Ph.D. in Modern History from the University of Navarra. He has worked as a teacher at that institution, as an international lecturer at the University of California, Santa Barbara (UCSB), as a faculty member at the Universidad Internacional de la Rioja, and at the Faculty of Gastronomic Sciences within Basque Culinary Center. He has conducted research as a grant recipient from the CSIC and the José Miguel de Barandiarán Foundation. He enjoyed a research stay at the Center of Basque Studies at the University of Nevada, Reno (USA). He belongs to various associations in the fields of History, Ethnography, and Anthropology, of which he is an active member. He continues his ethnological research with the Etniker Ethnographic Studies Group. Since 2016, he has been a member of the Editorial Board of the journal Cuadernos de Etnología y Etnografía de Navarra. Since 2020, he has been a member of the Editorial Board of the International Journal of Gastronomy and Food Science.

Laura Perezabad

Ph.D. in Food Sciences from UAM, Madrid. After studying nutrition, she started a personal consulting project for individuals and companies. She worked in the food industry before pursuing her Ph.D. at CSIC, studying food allergy to egg and milk. She is currently the coordinating professor for the specialization in Food Development and Technology of the Bachelor's in Gastronomy and a researcher at BCCInn. Her contribution to various projects always seeks synergies between nutrition, food technology, and gastronomy to meet the demands of the food sector.

John Regefalk

Research chef and culinary team coordinator at BCC Innovation. With over 20 years of international experience in professional kitchens and high-end restaurants (Noma - Copenhagen, RyuGin - Tokyo, Metamorfosi - Rome), he has gained a broad gastronomic perspective and experience in a variety of cuisines. He lived and worked in Italy for 9 years, which provided him with knowledge of Italian culinary culture.

Laura Vázquez

Research coordinator and researcher at BCC Innovation. She holds a degree in Biology, a degree in Food Science and Technology, and a Ph.D. in Agricultural and Food Sciences and Technologies. With over 15 years of experience in sensory analysis of food and more than 60 publications in indexed journals. She has previously worked as a sensory research and development manager at Hijos de Rivera S.A.U., as well as a researcher/professor at different universities (University of Vigo, Kansas State University, Miguel Hernández University of Elche).

EXPERT COLLABORATORS

Dani Lasa

Founding partner of Imago S.L., a community producing creative and executive creations in a number of areas to transform businesses. He is currently involved in a number of businesses (Dotorea, Nublo, Humo Pizza and Los Caños), on projects ranging from the creation of catering spaces to management of companies operating in the world of food.  He is a founding partner of Wild Ferment S.L., a company which produces an original low-alcohol beverage in the Basque Country known as Ama Pet-Nat Tea, and sells it in 19 countries. He is also jointly responsible for international projects in the intersection between social innovation and gastronomy, working alongside organisations such as ALC (a social innovation laboratory), La Caixa Foundation and also UNDP (United Nations Development Program), working in countries such as Thailand, Pakistan, Colombia, Uruguay and Peru. 

José de la Rosa Morón

A biologist absorbed by gastronomy and the sciences surrounding it, with a close affinity for neurophysiology and microbiology. The Basque Culinary Center's Master's programme in Gastronomic Sciences sparked a connection between his studies and his true passion. He is director and creator of the Food Alchemist Lab at the Future Food Institute, advising a wide range of multinationals and restaurants worldwide. He now works as fermented freelance®, sharing knowledge and exploring the contamination between and through disciplines with the help of microorganisms, in order to "ensure" a better food system from Andalusia and for the world.

Nabila Rodríguez

She qualified as a technical industrial engineer specialising in industrial chemistry at the University of Las Palmas, and graduated in Analytic Chemistry at the University of Laguna. She is a former student on the Gastronomic Sciences Master's programme at the Basque Culinary Center. She now works in research and development at the Alchemist restaurant in Copenhagen, carrying out a range of science and cooking projects. She is also studying for the Gastronomic Sciences doctorate at the Basque Culinary Center in association with Harvard University, investigating the kokumi sensation in fermented products.  

Carlos Velasco

Carlos Velasco is associate professor at the Department of Marketing, BI Norwegian Business School (Norway), where he co-founded the Centre for Multisensory Marketing. Carlos received his D.Phil. in Experimental Psychology from Oxford University. His work is situated at the intersection between Psychology, Marketing, and Human–Computer Interaction, and focuses on understanding, and capitalizing on, our multisensory experiences and their guiding principles. Carlos has worked with a number of companies from around the world on topics such as multisensory experiences, food and drink, branding, and consumer research. For more information, visit https://carlosvelasco.info/

Fees / Grants

The price of the Master's program is €14,352.

1st year:

• Reservation fee: €1,000 (to be paid within the first 5 days after receiving the admission notification)
• Remaining amount, two payment options:
  • Single payment in October: €9,794

2nd year:

• Single payment in October: €3,558

The enrollment fee includes:

• Academic materials
• Learning journeys
• Uniform
• Sessions with guest experts in the Master's program
• Access to the Faculty's library with over 5,000 references
• Management of internships and the Master's Thesis
• Graduation ceremony

Admission

Basque Culinary Center has an admissions system aimed at ensuring that our students have the academic level and personal competencies necessary to successfully complete an innovative and demanding curriculum. After completing the application process, the Admissions Committee will select the admitted candidates.

1 COMPLETE THE ENROLLMENT

2 DOCUMENT SUBMISSION

In addition to completing the online registration, you must send the following scanned documentation to admisiones@bculinary.com:

3 PAYMENT OF THE RESERVATION FEE

For any queries or further information, please contact admisiones@bculinary.com 

Permanence

RETENTION POLICY IN THE MASTER'S PROGRAM:

The retention policy of the program is based on two aspects:

1. Student attendance in classes and participation in the teaching-learning process: Unjustified absence from class by a student, repeatedly or for extended periods, which interferes with their educational progress and even that of their peers, may be sufficient reason on its own to require repeating the subject (or several subjects within the semester); or even discontinuing the program.
2. Academic performance: Compulsory withdrawal for failing to acquire the competencies of a course after having taken it three times.

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

Sport service

Cost of living info

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

Quality

SGIC - INTERNAL QUALITY ASSURANCE SYSTEM

• The European Higher Education Area (EEES) framework and the new changes introduced in Spanish regulations establish that universities must ensure the fulfillment of the objectives associated with the programs they offer, aiming for continuous improvement.
• For this reason, Basque Culinary Center has designed its own Internal Quality Assurance System in line with the principles and guidelines of the AUDIT program by ANECA (National Agency for Quality Assessment and Accreditation).

VERIFY

• It is a program for evaluating proposals for official study plans designed in accordance with the EHEA (European Higher Education Area).
• A favorable report from ANECA is essential for the degree to acquire official status.

MONITOR

It is a program offered to universities to facilitate the monitoring of official degrees in order to verify their proper implementation and outcomes.

• Self evaluation 2017/2018 [PDF]

DOCENTIA

It is a program that supports universities in designing their own mechanisms for managing the quality of the teaching activities of university faculty and promoting their development and recognition.

• Teaching protocol [PDF]