Presentation

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Creativity, technique, and product: the essence of pastry.

The Master’s in Restaurant Pastry and Sweet Cuisine will equip you with the skills to master both classic and contemporary pastry, combining technique, creativity, and in-depth product knowledge. Designed for professionals looking to specialize in the sweet world applied to gastronomy, this Master’s program offers an immersive, high-level training experience, aligned with current industry trends and demands.

With a 100% hands-on methodology and a learning by doing approach, you will develop advanced pastry techniques such as fermentation, recipe formulation, and the creation of innovative textures. You will train in a restaurant-style environment, experimenting with foams, airs, gels, and other structures that bring unique sensory dimensions to haute pâtisserie.

As part of the Master, you will participate in a three-day Learning Journey to a leading pastry city, where you will visit renowned pastry shops and culinary spaces, gaining insight into global trends and best practices.

The Final Master’s Project will challenge you to design a team-based sweet tasting menu, which you will present to a panel of industry experts. This hands-on experience will showcase your technical and creative expertise, giving you a competitive advantage in the industry.

Upon completing the Master’s program, you will be prepared to take on strategic roles in the pastry world, such as Executive Pastry Chef, Pastry Consultant or R&D Specialist in the development of new products and gastronomic concepts.

PRACTICAL INFORMATION

• Start date: October 6th, 2025
• Registration deadline: October 1st, 2025
• Language: Spanish
• Duration: 60 ECTS 
• 18 available slots
• Campus-Based learning
• Location: Basque Culinary Center
• Academic Period: from October 6th 2025 to July 12th, 2026 
  • On-site classes: Monday to Friday from 15:00 to 20:00h (CEST)
  • Internship Period: from April to June 2026 (3 months)
• Type of Degree: Private Degree from Mondragón University, delivered by Basque Culinary Center
• Degree: Professional Master’s in Restaurant Pastry and Sweet Cuisine
• For inquiries and more information, click here

MASTER’S OBJECTIVES

• Master both classic and avant-garde pastry techniques for restaurant settings, balancing creativity and precision in every dish.
• Gain an in-depth understanding of ingredients and their derivatives, exploring their properties, pairings, and innovative uses, from spices and flowers to unique flavor elements.
• Acquire a solid foundation in formulation, understanding the interaction between ingredients and techniques, and applying innovative and creative processes in pastry arts.
• Develop your own pastry concept, crafting a dessert menu that meets the standards of modern gastronomy and exceeds guest expectations.

PROFESSIONAL OPPORTUNITIES

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

Pastry in Restaurants and Hospitality

• Head Pastry Chef in fine-dining restaurants and hotels.
• Pastry Chef specializing in restaurant desserts and tasting menus.

Pastry and Bakery Production Management

• Head Baker/Pastry Chef in pastry shops, bakeries, and confectionery businesses.
• Production Pastry Chef, developing products for direct sale or distribution.

Innovation and Development in the Sweet Industry

• Research Chef for food industry brands, focusing on R&D for sweet products.
• R&D Pastry Chef for industrial pastry, chocolate, and ice cream brands.

Pastry Consulting and Education

• Pastry Consultant for dessert projects, advising on the creation of innovative sweet concepts.
• Pastry Instructor in culinary schools and professional training programs and specialized pastry programs.

Entrepreneurship and New Business Models

• Entrepreneur in Pastry, Bakery, or Ice Cream, developing businesses with a strong brand identity.
• Innovative Pastry Concept Developer, blending classic and avant-garde techniques.

10+1 Reasons

REASONS TO TAKE THIS MASTER’S PROGRAM

Program

TARGET AUDIENCE

The Master’s in Restaurant Pastry and Sweet Cuisine is designed for professionals seeking to specialize in the creation and development of haute cuisine desserts, combining technique, formulation, and creativity. Through this training, participants will acquire strategic and operational tools to stand out in the field of gastronomic and restaurant pastry.

This Master's program is for:

• Individuals with training in gastronomy, pastry, or culinary arts (vocational training, technical studies, professional certifications, or higher education) who wish to refine their skills in the world of pastry and sweet cuisine.
• Professionals in the field of pastry and sweet cuisine working in restaurants, hotels, bakeries, or catering services, looking to innovate and expand their gastronomic offerings.
• Experienced savory chefs looking to specialize in restaurant desserts and advanced pastry techniques.
• Managers and supervisors of pastry kitchens or bakery departments, seeking to update their knowledge with the latest trends and methodologies in the sector.
• Pastry and confectionery entrepreneurs looking to build their own business in high-end pastry.

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

• Restaurants and hotels → Creation and development of signature desserts.
• Pastry shops and bakeries → Application of formulation and contemporary techniques.
• R&D departments in the food industry → Exploration of new products and processes.
• Entrepreneurship and consulting projects → Developing innovative dessert concepts.

Not sure if your profile fits?

If your academic background or professional experience is not listed, contact us to evaluate your case and provide personalized guidance.

PROGRAM

Module 1: The Cook and the Current Culinary Context 

• Sensory Analysis
• Culinary Chemistry
• Sustainability Food
• Quality and Safety
• Dining Room and Service
• Restaurant Management Personal Skills

Module 2: Traditional and Modern Pastry 

• Raw Materials: Eggs, Dairy, Sugar, Flours...
• Basic Creams and Fillings
• Sponge Cakes Mousses and Derivatives
• Glazes

Module 3: The Sweet World in the Restaurant 

• Ice Creams and Sorbets
• Restaurant Desserts:
• The Concept
• Flavor
• Balance
• Textures
• Petit Fours:
• After a Dessert Different Presentations.
• The Setting
• Spices, Herbs, and Flowers in the Sweet World
• Contemporary Techniques:
• Foams: Fat-Based, Gelatin-Based, Starch-Based, Albumin-Based, Hot and Cold.
• Airs: Dairy-Based, Fruit-Based, Lecithin, Sucrose Esters, or Gels: Basic Gelling Agents, Gelatin, Kappa, Agar-Agar, Iota.
• Thickeners: Modified Starches, Native Starches, Gums, Algae, or The New Machinery in the Restaurant
• Fermentation Technique Updated as New Gastronomic Trends:
• Lactic
• Alcoholic Fungi: Koji, Penicillium
• Scoby: Kombucha
• Other Products: Wafer Paper, Liquid Nitrogen, Dry Ice, Quicklime...
• Pairings in the Sweet World
• The Vegetable Garden as a Creative Model
• Creativity and Innovation in Restaurant Desserts:
• The Evolution Process
• Starting Points and the Dessert's Thread
• From Thought to Plate
• New Trends
• Decontextualization of Ingredients

Module 4: Chocolate 

• From Cocoa Bean to Chocolate
• Chocolate Tempering Chocolates, Truffles, and Ganaches
• Chocolate as a Unique Element in a Dessert
• Bean to Bar

Module 5: Formulation 

• The Concept and Principles of Formulation
• Ganache Formulation
• Ice Cream and Sorbet Formulation
• Sponge Cake Formulation Mousse Formulation

Module 6: Bakery 

• Flour, Seeds and Grains, Yeasts, and Seasonings. Water and Fats
• Traditional Doughs: Shortcrust, Boiled, Puff Pastry
• Preferments
• Fermentation Techniques

Bakery Module 7: Final Project 

The project will be carried out with the aim of putting into practice the knowledge acquired in the Master’s degree, designing and innovating products and restaurant dessert experiences to solve challenges linked to creativity, technique, and economic viability.

Module 8: Curricular Internships in Companies 

In this Master’s, 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. 

Internships will take place in top-tier establishments worldwide, including:

• Leading restaurants specializing in signature plated desserts
• High-end pastry shops and bakeries
• Catering companies
• R&D departments in the food industry

Calendar

• Academic Period: from October 6th, 2025 to July 12th, 2026
  • On-site classes: Monday to Friday from 15:00 to 20:00h (CEST)
  • Internship Period: from April to June 2026 (3 months)

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Methodology

The Master’s in Restaurant Pastry and Sweet Cuisine 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 toward specialized applications. The program is designed in progressive phases, integrating theoretical classes with practical activities and real projects.

Key Elements

• Masterclasses and seminars. Sessions with industry experts, covering advanced pastry techniques, restaurant desserts, and avant-garde confectionery.
• Real case analysis. Exploration of the evolution of pastry in haute cuisine and its impact on innovative business models.
• Practical exercises. Creation of signature desserts, enhancing creativity and production precision.
• Gastronomic Activities:
  • Raw ingredient tastings to understand essential pastry components.
  • Guided tastings to analyze flavor and texture impact.
  • Hands-on workshops on fermentation, emulsions, foams, gels, and dough stability.
• Simulations and Real-World Environments. Training in spaces that replicate the work dynamic of fine-dining restaurants and high-end pastry kitchens.

Learning Journey

As a highlight of the program, students will embark on a Learning Journey – a 2 to 3-day immersion in a world-class pastry destination. This experience includes visits to top pastry workshops, chocolate factories, and prestigious culinary institutions.

Final Master’s Project

• Project focused on developing a complete sweet tasting menu, including snacks, plated desserts, petit fours, and chocolate bonbons.
• Guidance  from industry experts throughout the process.
• 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 opportunities available.

In addition, you will have an informative session and personalised guidance with the coordinator to evaluate options and adjust expectations. It is important to consider your current situation and professional goals, as the internship requires a three-month full-time dedication, with the possibility of extension. If you have a senior profile, you will be able to validate your previous experience.

Teachers and guests

TEACHING STAFF

The Master's in Restaurant Pastry and Sweet Cuisine has a teaching staff composed of professionals in the areas of pastry techniques, sweet cuisine, formulation, and gastronomic management.

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 COORDINATORS

Luis Arrufat
Master’s Coordinator and Professor of Restaurant Pastry and Sweet Cuisine. Former Head Pastry Chef at El Bulli during its final year.

Victor de Castro
Master’s Coordinator with over 22 years of experience in pastry kitchens, hotels, and Michelin-starred restaurants such as Akelarre and Boroa.

MAIN TEAM

• Cesar Romero – Expert in formulation and pastry techniques. Consultant and collaborator in sweet gastronomy training programs at Basque Culinary Center.
• Gonzalo Parras – Coordinator of the Dining Room & Customer Service area. Specialist in fermented and distilled beverages, table service, and dish presentation.
• Lorea Mendizabal – Specialist in event management, communication, and customer service. Lecturer at Basque Culinary Center.
• Cristina Lirola – Pastry Chef trained at Hofmann School. Former trainer and production manager at Hofmann Pastry Shop.
• Dr. María Mora – Researcher in sensory analysis and consumer science at BCC Innovation. Specialist in sensory tastings.
• Alfredo Taboada – Expert in fermentations applied to pastry.
• Adela Balderas – Ph.D. in Business Administration and Management. Specialist in personal skill development.
• Edorta Lamo – Expert in bread baking and fermentations.

CORE FACULTY AND COLLABORATORS

The Master also integrates the participation of organisations, as well as recognised experts from industry and academia, who bring an up-to-date perspective. Throughout the Master, participants will attend lectures, masterclasses, and mentoring sessions led by top figures in Restaurant Pastry and Sweet Cuisine.

The faculty is continuously evolving to provide the best blend of specialized knowledge and innovative perspectives.

• Jordi Puigvert – Author and expert in new pastry techniques. Owner of Sweet’n Go.
• Yann Duytsche – Renowned pastry chef and author, leading Dolç Barcelona.
• Josep María Rodríguez – Owner of Pastisseria Barcelona, specializing in retail pastry.
• Oliver Fernández & José Romero – Pastry instructors at the Barcelona Pastry Guild.
• Miquel Guarro – Professor at the Chocolate Academy of Spain.
• David Gil – Pastry Chef at El Barri Group by Albert Adrià.

Fees / Grants

Total Master's fee: €13,100

Payment options:

• 150 € upon application (fully refundable in case of non-admission).
• 25% of the total, 3.237,5 € upon admission confirmation as a reservation fee.
• The remaining amount is 3 installments of 3.237,5 €  in October, December, and February.

The tuition fee includes:

• Academic materials
• Basque Culinary Center uniform
• Access to the online learning platform
• Seminars and masterclasses included in the Master
• Study trips (transport to the destination, visit arrangements, and accommodation A/D)
• Management of curricular internships
• Issuance and delivery of the degree/diploma
• Enrollment in the Basque Culinary Center alumni service: Bculinary Alumni

Admission

ADMISSION

The Master’s in Restaurant Pastry and Sweet Cuisine 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 you will be sent. Please have the following documents ready:

• Curriculum Vitae
• 1 passport-sized photo
• Copy of your ID card or passport
• Motivation letter with a brief description of your idea/project in gastronomy
• Academic transcript of completed studies (transcript of records, diploma, or certificate)

2. Evaluation of Profile and Competencies

Participate in the online personal interview with the Master’s Coordinator. This is an opportunity to get to know you better, clarify doubts and ask any questions you may have.

Evaluation of the application will be based on the documentation provided and the outcome of the interview.

You will be notified of the decision and the next steps to follow.

3. Admission and Seat Reservation

If you are admitted, you must pay 25% of the tuition fee within the indicated deadline to reserve your place.

If not admitted, you will be advised of alternative options and the registration fee will be refunded.

Notice for International Students

Students from non-Schengen countries (see list) must apply for a LONG-TERM STUDENT VISA to legally reside in Spain for programs longer than 90 days.

The Faculty will provide the necessary academic documentation for visa processing once the seat reservation is confirmed.

Students must also comply with all additional requirements from the Spanish Embassy in their home country. You can review the full process in the pre-travel procedures section.

Basque Culinary Center will provide the following documents:

• Official enrollment certificate, signed and stamped by Basque Culinary Center
• Official study program, stamped by Basque Culinary Center
• Official academic calendar, stamped by Basque Culinary Center

For inquiries and more 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