Do you wish to turn around your business and make your place fashionable? Do you intend to open a tapas bar and need guidance?

The enrollment is open!

The first edition of the specialization curse begin in January 2014, in a format compatible with a part time job.

1. Definition of Business models

• Definition of business: idea, positioning, location and layout.
• Design of the brand image.
• The marketing plan of a tapas bar / pinchos bar:
  • External Analysis: opportunity, competence, market, differentiation.
  • Internal analysis: SWOT analysis and the value curve.
  • Planning of objectives and marketing strategies.
• Communication plan and social networks. PR, bloggers, curses of tapas and restaurant guides. How to promote your brand. How to handle the press.

2 . Design the gastronomic offer

• Gastronomic trends: traditional bars, gastronomic bars, satellite kitchens, restaurants 45, etc. .
• Design of a gastronomic offer with attractive and distinctive drinks.
• Culinary techniques for the creation and presentation of pinchos, tapas and cocktails. Innovation and creativity.

3. The team, culinary production and customer service

• How to effectively manage cousine and service in pinchos/tapas bar: definition of cooking processes and customer ergonomics flow, neuromarketing and stimulation of binge.
• Purchasing and suppliers’ management.
• People management.

4. Financial and Economic Management

• Economic and financial management of this kind of business: margins, prices, menu engineering, medio ticket
• How to know what kind of investment is needed to start or remodel the business
• How to estimate the sales necessary to cover costs
• Statement of short and medium term results

5. Final Project

Shall take place over the month of....

For its development is ensured the support of tutors specialized in each field of discussion.

6. Learning Experiences

Gastronomic Destinations: Donostia-San Sebastian, Pamplona, Madrid and Barcelona.

LEARNING SESSIONS:

From January 2014 to March 2014. (225 hours)

TIMETABLE: 11 SESSIONS

Monday 9.00 am – 18.30 pm

Tuesday 9.00 am – 17.30 pm

NUMBER OF PLACES: 20

The gastronomic trips are organized in the following way:

Madrid and Barcelona, departure on Tuesday evening, return on Thursday.
San Sebastián and Pamplona on Tuesday evening.

• Explanation of the subjects of each session
• Analysis, reflection and practical exercises for each topic
• Culinary demonstrations
• Analysis of successful cases made by renowned guests
• Job Tutoring for the final project
• Gastronomic visits aimed to be authentic learning experiences

Besides the Teaching-Staff of the Basque Culinary Center, composed of experts in cousine, culinary business management and customer service, there are: 

• Working professionals specialized in each subject of the course
• Guests explaining their successful stories
• Culinary experts guides in each learning field
• Every week there will be two special guests 

Chefs and businesses owners will convey their visions and experiences in order to create or revising culinary projects based on a range of tapas and pinchos. Through cooking demonstrations or lectures you will learn communication techniques, how to manage the equipment, the cooking processes and how to make your business profitable.

Among BCC Teachers and guests:

Javier Gonzalez / Los Zagales / Valladolid

1st prize of Valladolid Pintxos Championship with his "Tigretostón". The king of marketing in creating pintxos.

Iago Pazos / Abastos 2.0 / Santiago de Compostela

A business model that links several concepts: tavern, café, snack bar, restaurant ... and pays special attention to social networks.

Darren Williamson / Bitoque and Albia / Bilbao

Champion Basque pinchos. Best Chef Award in the UK at age 18. Directs a revolutionary mini bar where what prevails is the cooking at the time.

Neiton Marcelino and Carlos Valentin / Rubaiyat / Madrid

Winner of the National Pinchos Competition in Valladolid in 2012 and 2008. Creation: "Bread, cheese and wine", bread stuffed with “Torta del Casar” and accompanied by grapes marinated in wine.

Josean Merino / Marmitako / Vitoria

Gastronomic Pinchos Project, day-menu and vanguard. Traditional flavors with stunning compositions.

Edorta Iamo and Cara Garcia / A Fuego Negro / Donostia

Crazy and irreverent proposal that looks for new generations tastes. Breaker and cosmopolitan.

Geni Perramon / Taberna del Gourmet / Alicante

National Award for "Best Bar of the Year". Young active and versatile woman, turn around her family business becoming a successful "Gastrobar" .

Curro Sanchez / Besana Tapas / Utrera

His secret? Recognizable dishes, product exaltation y exact dosages of sophistication.

The cost of the course is 3,900 €. Basque culinary center, with the support of Heineken, Covap and Giraldo, will award scholarships to study for this specialization course up to 1,000 €.

How to pay

- € 150 to the filing of candidacy

- € 2.100 as candidacy booked

- The rest of the amount, € 2.130, before 15/04

The price includes:

• Academic materials
• Uniform
• Educational trips
• Gastronomic Destination: travel, accommodation and breakfast, lunch learning experiences

Financing and Accommodations Options

- Basque Culinary Center has special financing agreements with various financial institutions. Bank financing to 10 months without interest. Fee: € 165 / month.

- We also have agreements with various hotels accommodations, residences and hostels in the city.

- Foreign students do not need a visa, as the course lasts less than 3 months.

Pre-registration

Any interested students should fill in the following documents and send them by email or by ordinary post:

• The registration form
• Curriculum vitae
• Documents accrediting any prior training and/or experience.
• 1 passport photo
• Photocopy of identity card or passport
• Covering Letter explaining why you are applying for the Master's Course.
• Registration fee (returned in full if you are not admitted): 150 Euros

Submission of applications

The period for the submission of applications is open until all places are filled. The maximum number students admitted is 20.

All applications will be answered within one month from submission.

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.

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