Presentation

NEXT EDITION: OCTOBER 2025

From tourist to expert in one step

Tourism goes beyond simple visits to places. It involves understanding a location comprehensively, from climatic factors to geography and human behavior. Our program specializes in culinary tourism, offering a strategic approach aligned with the most innovative trends. The focus is on the management and design of gastronomic experiences, equipping students with the skills necessary to excel in an industry that provides increasing professional opportunities due to the growing interest in gastronomy within the tourism sector.

Located in Donostia-San Sebastián, the epicenter of culinary tourism, our master's program provides a unique opportunity to learn and work in an environment steeped in tradition and culinary culture. Pintxos, local markets, restaurants, and the quality of regional products are just a few examples of the gastronomic richness this region has to offer, and our program is the gateway to discovering it.

PRACTICAL INFORMATION

• Start Date: october 2025
• Number of credits: 60 ECTS
• Part-Time On-Site Format
• Duration: 10 months in total
  • 4 months online (october 2025 to march 2026)
  • 3 months in-person (march to june 2026)
  • 3 months of internships (june to september 2026)
• 20 Spots Available
• Master 's Degree awarded by Mondragon Unibertsitatea, delivered by the Faculty of Gastronomic Sciences at Basque Culinary Center.
• For inquiries and further information, please contact us at cursos@bculinary.com.

MASTER'S OBJECTIVES

• Design, position, and promote creative, innovative, and competitive products and experiences in Gastronomic Tourism.
• Understand the operation of Gastronomic Tourism destinations.
• Implement tourist and marketing plans for Gastronomic Tourism.
• Address the relationship with markets to attract and establish successful and lasting relationships with gastronomic tourists.
• Develop sensory skills that allow for understanding and distinguishing tasting and sensory evaluation processes.

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 areas:

• Tourism and gastronomy advisor/consultant.
• Director of tourist destinations with a gastronomic component.
• Organizer of gastronomic events.
• Wine tourism manager in wineries.
• Tourism manager in dairies, oil mills, etc.
• Travel agent in agencies specializing in gastronomic tourism.
• Experience manager in hotels or hotel chains.
• Guide for gastronomic tours.

LISTEN TO OUR STUDENTS

10+1 Reasons

WHY THIS MASTER'S DEGREE IS THE RIGHT ONE FOR YOU

Programme

The Master's program is designed for individuals with the following profiles:

• Recent graduates in Tourism, Business Administration, Marketing, Communication, Advertising, Public Relations, etc.
• Professionals in the tourism industry with an interest in specializing in gastronomic tourism.
• Managers and technicians responsible for tourist destinations who wish to enhance gastronomic tourism in their regions.
• Professionals in Business Administration, Marketing, Communication, Advertising, and Public Relations looking to specialize in gastronomic tourism.
• Professionals aiming to start a business in the field of gastronomic tourism.

Language Requirements:

• Some sessions will be conducted in English, so a minimum level of B2 (upper-intermediate) English proficiency is valued.

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

CURRICULUM

Module 0: Sustainability and the circular economy

• The world after the pandemic: a new society
• Climate emergency and sustainability
• The UN’s Sustainable Development Goals
• The circular economy
• Regeneration
• Introduction to sustainable tourism
• Sustainable tourism strategy

Module 1: Introduction to Gastronomy Tourism

• Global scenario of the tourist sector
• The gastronomy-tourism binomial
• Gastronomy tourism: conceptualisation, developments and trends
• Gastronomy tourism’s value chain at a tourist destination
• Case study of gastronomy tourism destinations and businesses

Module 2: Strategic planning of gastronomy tourism

• Strategic planning: concept and need
• Tools for diagnosis and planning
• Design of business models, products, services and customer experiences
• The management function
• Strategic planning vs. strategic marketing

Module 3: Gaining an insight into the gastronomy tourist

• Basic concepts of demand and tourist segmentation
• Profiles of gastronomy tourists. Reference surveys on gastronomy tourism demand profiles
• The gastronomy tourist’s user experience
• Methods and tools to gain an insight into the gastronomy tourist.
• Culture of service, in the pursuit of excellence

Module 4: Design of gastronomy tourism products and experiences

• Tourist experience concept.
• Components of a tourist experience.
• Gastronomy tourism experience typologies.
• Differentiation-specialisation as a strategy.
• Design of gastronomy tourism experiences, step by step.
• Case studies of noteworthy gastronomy tourism experiences.

Module 5: Gastronomy tourism marketing and branding

• Basics of tourism marketing
• Branding: Gastronomy as a positioning and brand argument
• Strategies for 360º communication and promotion of gastronomy tourism: online and offline
• Marketing strategies
• Customer loyalty strategies

Module 6: Gastronomic culture

• Food, culture and identity
• History and new trends in gastronomy
• Global and local food system
• Basic principles of sensory analysis

Module 7: Management of enogastronomic tourist destinations

• Tourist system of a gastronomy destination, tourism intelligence, planning and management
• Institutional development models and tourism policies to boost enogastronomic tourism
• Smart Tourist Destinations
• Tools and techniques to create and manage gastronomy destinations
• Gastronomic events and events to streamline gastronomy destinations
• Analyses and case studies of gastronomy destinations in Spain
• Analyses and case studies of international gastronomy destinations

Module 8: Creation and management of gastronomy tourism businesses

• Management of tourism companies
• Gastronomy tourism as a business option for foodstuff industries and businesses
• Financial management
• Gastronomy tourism as a business option for the services sector
• Communication in gastronomy tourism
• Online reputation

Module 9: Final Master’s Project

Creation of a gastronomy tourism development and marketing plan at a certain destination from the perspective of organisation of tourism management at the destination, or a tourism development and marketing plan for a gastronomy tourism business. There is also a possibility of a research itinerary, which could focus on topics in connection with the relationships between the world of food, gastronomy and tourism, from the academic-research perspective.

The project will be presented either in situ or in a virtual format in September 2024.

Module 10: Curricular internship

 Collaboration agreements with over 700 companies and institutions working in the catering sector and tourism, among which the World Tourism Organisation, for you to carry out an internship with the institution.

Calendar

• Total Duration: 10 months
• Number of credits: 60 ECTS 
• Online Academic Period: october 2025 to march 2026 (4 months)
• On-site Academic Period: march to may 2026 (3 months)
• Schedule:
  • Online Component: live sessions on Thursdays at 7:00 PM (CEST)
  • On- site Component: monday to thursday from 3:15 PM to 8:15 PM (CEST)
• Curricular Internships: june to september 2026 (3 months)

*Please note that some of the learning journeys, gastronomic activities, or guest sessions may be scheduled in the morning or on different days of the week as compared to the above-mentioned timings.

Methodology

The program is delivered using 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 acquire knowledge and skills by actively participating in practical activities and real projects.

The online component, will include live classes that include challenges, practical workshops, case studies, collaborative work, and guided learning by expert instructors.

• 100% designed content for online training, interdisciplinary, and applicable.
• Audiovisual resources such as interviews and reports. 
• Weekly live classes with professors and experts, 
• Live working sessions guided by experts
• Individual and group activities such as challenges, interactive exercises, assignments, tests, forum participation
• Continuous guidance and mentoring throughout the learning process.

The on-site component, which spans three months, takes place at Basque Culinary Center (Spain). During this period, the following activities are concentrated:

• Masterclasses and seminars led by industry experts who provide firsthand insights into successful models and real experiences.
• Study of practical cases that facilitate group dynamics, debates, and reflections.
• Team activities, exercises, and challenges.
• Gastronomic activities, including tastings, workshops, and other culinary-related experiences.
• Learning journeys: gastronomic activities and visits that bring to life and complement the master's program content. Some typical destinations include:
  • The Goierri region (Basque Country): visiting small producers, local markets like Ordizia, and traditional Idiazabal cheese dairies like Ondarre.
  • Coastal route in the Basque Country: a boat trip along the Zumaia Flysch, a visit to a Txakoli winery, and an anchovy workshop in the port of Getaria, and more.
  • La Rioja (Spain): a global reference in the world of wine. Visits to various wineries, from small traditional ones like Gomez Cruzado to large wineries like Marqués de Riscal.
  • Catalonia (Spain): agrotourism venues like Els Casals, pioneering centers in gastronomic research like Fundación Alicia, and renowned gastronomic tourism cities like Girona and Barcelona, with guidance from specialized entities like the Girona Tourism Board.

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.

David Mora Gómez

MASTER'S COORDINATOR

David has been recognized as one of the 150 most influential figures in Spanish tourism for three consecutive years. With a career spanning since 1995, he has worked across various sectors, including destination promotion, hospitality, training, and consulting. Holding a degree in Tourism Activities from the University of Deusto, a Bachelor's in Tourism from Nebrija University, and a Master's in Tourism Management from Bournemouth University, David is not only an experienced practitioner but also an educator, serving as a professor and director in various tourism and hospitality programs at different universities. As a consultant, he has been involved in a multitude of projects across Europe and Latin America, with a focus on developing gastronomic tourism since 2005. David is also an auditor for Rutas del Vino de España since 2007 and a frequent speaker at forums and events related to culinary tourism.

ACTIVE ASSOCIATES

• Amora Carbajal
• Damiá Serrano 
• Eduardo Serrano
• Jaume Marín
• Nagore Uresandi 
• Manuel Romero 
• Lola Gómez
• Rafael González
• James Blick
• Eva Ballarín

EXPERT LECTURERS AT BASQUE CULINARY CENTER

• Adela Balderas
• Izaskun Zurbitu

Fees / Grants

The total cost of the Master's program is €11.580, and it will be paid as follows:

• €150 upon application (fully refundable in case of non-admission).
• €2.857,5 (25% of the total) upon confirmation of admission as a reservation fee.
• The remaining amount will be paid in 3 installments of €2.857,5 to be paid in the months of November, January, and March.

The price includes:

• Access to the online training platform.
• Learning journeys (transportation, visit management, accommodation, and breakfast).
• Masterclasses by guest experts.
• Management of curricular internships.
• Participation in other activities and events organized by Basque Culinary Center.
• Access to the more than 5,000 references in the Faculty Library.
• Issuance and delivery of the diploma.

Admission

The Basque Culinary Center admission process seeks to ensure:

1. That you have the academic qualifications and personal skills required to successfully cope with an innovative, demanding study schedule.
2. That the master’s programme matches your study needs and concerns.

1 ENROLMENT

2. ADMISSION PROCESS

3 ADMISSION AND BOOKING A PLACE ON THE COURSE

*Note for foreign students: To study a programme with a duration of more than 90 days, students from countries outside the Schengen Area must make arrangements for a long-duration student visa to enable them to reside legally in Spain. The Faculty will provide each student with the necessary documentation to obtain the visa when the course booking has been confirmed.

Students must also comply with any other requisites stipulated by the Spanish Embassy. You can consult the entire administration process in this section for arrangements to be made before travelling.

Basque Culinary Center will provide the following academic documentation, which is necessary to obtain the visa:

• Certificate of registration, signed and stamped by Basque Culinary Center
• Teaching programme stamped by Basque Culinary Center
• Academic calendar stamped by Basque Culinary Center

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, 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 the 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 notify that 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 Foreign Residents Office in Donostia-San Sebastian. The students’ office of the BCC will provide the necessary information to students in this matter.

Sport service

Cost of living info

Information on the COST OF LIVING in San Sebastian is given below:

Entertainment
Transport
The best way to move 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