NEXT EDITION: October 6, 2025

ENROLL HERE (enrollment until October 1 or until spots are filled)

Master advanced cocktail techniques and design innovative proposals for professional settings.

In a sector where differentiation and customer experience are key, the Advanced Course in Bartending and Modern Mixology prepares you to develop both technical and creative skills. You will learn to master precision techniques, use specialised tools, and understand the full operation of the bar.

Throughout the course, you will work with local and seasonal ingredients, applying sustainability criteria and exploring categories such as sprouts, flowers, and fermented products. You will train in a highly practical environment, guided by leading professionals in bar management, menu design, and cocktail consultancy.

Additionally, you will take part in Learning Journeys to key cities, where you will analyse real business models, follow cocktail bar routes, and participate in technical tastings at distilleries.

To conclude, you will design and execute a cocktail event, applying everything learned in planning, liquid menu creation, and customer experience management.

Upon completion, you will be prepared to take on roles as a bartender, consultant, menu designer, or project manager in bars, hotels, and restaurants.

PRACTICAL INFORMATION

• Start date: October 6, 2025
• Registration deadline: October 1, 2025
• Duration: 20 ECTS
• 18 available slots
• Campus-based learning
• Location: Basque Culinary Center
• Academic period: From October 6 to December 18, 2025
  • In-person classes: Monday to Thursday, from 15:15h to 20:15h (CEST)
    • *Some sessions may also be held in the morning depending on the activity.
  • Internship period: From January 7 to February 7, 2026
• Degree: Advanced Course in Bartending and Modern Mixology
• For enquiries and more information: click here

COURSE OBJECTIVES

• Master classical and avant-garde cocktail techniques by using tools such as jiggers, muddlers, and molecular techniques to design innovative liquid proposals.
• Apply bar management and control methods, including costing, inventory, and resource organisation, to optimise the operational functioning of the workspace.
• Refine sensory and creative skills by developing signature cocktails focused on sustainability, ingredient utilisation, and food pairing.
• Strengthen personal and leadership competencies through teamwork, effective communication, and coordination in real bar environments.
• Explore gastronomic applications of techniques such as spherification, gelling, and liquid nitrogen, integrating innovation into beverage creation and cocktail experiences.

PROFESSIONAL OPPORTUNITIES

Upon completing the Advanced Course, you will be prepared to take on various roles within the bar industry. Career paths may include:

Bar Service

• Bartender in signature bars, hotels, or other gastronomic business models, executing classical and contemporary cocktail techniques.
• Head Bartender or Bar Manager, leading teams, optimising inventory, and designing efficient operational procedures.
• Event and promotion management, applying strategic criteria to cocktail planning and service.

Development

• Cocktail menu design for restaurants and hotels, applying aesthetic, sensory, and profitability criteria.
• Beverage innovation, incorporating techniques such as clarifications, spherification, or the use of fermented and seasonal ingredients.

Consultancy & Entrepreneurship

• Consulting for establishments in the creation or improvement of their liquid offering, including costing, storytelling, and resource management.
• Entrepreneurship in bar or cocktail concepts, applying a comprehensive vision of business strategy and customer profiling.

MEET OUR ALUMNI.  

Raquel Álvarez Marbán – Bartender at StreetXO and Manager at Bar Kalathos

I studied Nutrition and Psychology. However, my family owned a bar in Valladolid, and when I had to take over for personal reasons, I discovered bartending—something I had always considered the most magical and versatile part of the hospitality industry.

The course provided me with a very solid theoretical and technical foundation, especially in molecular mixology. I learned not only how to make cocktails but also how to create and reason through recipes, develop creativity, and understand the processes behind each technique.

I’m currently doing my internship at StreetXO. This training has been key to strengthening my professional profile and taking a major step forward in my career in the bar world.

Sergio Santamaría García – Co-founder of La Mesedora

In 2015, I was working as a bartender at events in Valencia and helping with the family business. That’s when I came across this program—endorsed by an academic institution and with someone like Patxi behind it. It completely changed my perspective.

Basque Culinary Center’s environment felt vibrant, inspiring, and like a one-of-a-kind educational ecosystem. Classes with experts like Iñaki Álava and experiences with icons like David Ríos shaped my professional vision.

The course motivated me to keep learning, pursue a Master’s in restaurant management, and build my personal brand.

 

El Curso me impulsó a seguir formándome, cursar un máster en gestión de restaurantes y desarrollar mi marca personal.

TARGET AUDIENCE

The Advanced Course in Bartending and Modern Mixology is designed for professionals in hospitality, restaurant service, and the bar sector who want to specialise in cocktail creation and enhance their skills in technique, creativity, and bar management. This applied training enables participants to acquire strategic and operational tools to evolve within the cocktail and beverage industry.

Recommended profiles:

• Bartenders and cocktail professionals with experience seeking to update techniques, use cutting-edge tools, and develop signature beverage proposals.
• Front-of-house staff, sommeliers, and bar managers aiming to expand competencies in mixology, bar operations, and drinks menu design.
• Chefs and cooks interested in integrating mixology into their culinary offering.
• Bar or restaurant owners and managers aiming to improve their liquid offering and optimise the bar's operation.
• HORECA consultants and advisors looking to stay updated on new mixology techniques and trends.
• Trainers in mixology or beverage management interested in incorporating updated methodologies and content.

Recommended background and experience:

• Previous professional experience in bartending, hospitality, or foodservice.
• Training in bar, front-of-house, or culinary techniques is recommended to better apply course content.

Not sure if your profile fits?

If your background is not listed and you are interested in this Course, contact us to evaluate your case and provide personalised guidance.

PROGRAM 

Module I: The Bartender and the Client

• Client profiles, needs identification, and sales techniques
• Bar management: cost control, staff leadership, product handling, legal framework

Module II: Spirits and Major Beverages

• Distilled spirits:
• Alcohol origins and distillation processes
• Grape-based: Brandy and Cognac
• Grain-based: Vodka, Gin, Whisky
• Sugar-based: Rum, Tequila, Mezcal
• Liqueurs and Fermented beverages:
• Wine, beer (production, types, styles, tasting)
• Coffee: brewing, barista techniques, mixology
• Vermouth

Module III: Ingredients for Mixology

• Main cocktail ingredients and their uses
• New ingredients: sprouts, flowers, botanicals, new ferments
• Syrups, cordials, homemade extracts
• Sustainability: waste usage and homemade creations

Module IV: International Classic Cocktails

• History of mixology
• Tools of the trade and their use
• Standard international cocktail recipes
• Preparation techniques
• Hands-on development workshops

Module V: Signature Cocktails

• Introduction to author mixology
• Practical design and execution sessions
• Case studies and masterclasses

Module VI: Creative Mixology and Gastromixology

• Creativity: theory and tools
• Technology in cocktail creation
• Advanced techniques: foams, airs, gels, spherification, emulsions
• Liquid nitrogen and dry ice applications
• Snacks 2.0: flavours, textures, innovation
• Food pairing

Module VII: Final Project

The course will conclude with a final project consisting of a cocktail offering designed for a bar, venue, or event.

Module VIII: Curricular Internships in Companies

You will complete the course with a one-month internship in a nationally or internationally renowned cocktail bar or gastronomic venue.

Examples of previous internship locations:

• Paradiso (Barcelona) - Ranked in World's 50 Best Bars, leader in creativity
• Salmon Guru (Madrid) - Diego Cabrera's acclaimed venue
• Dr. Stravinsky (Barcelona) - Author mixology and artisanal techniques
• Varsovia (Gijon) - Award-winning cocktail bar
• Bad Company 1920 (Madrid) - Speakeasy by Yeray Monforte
• Sips (Barcelona) - Giacomo Giannotti's innovation-forward concept
• Four Seasons Madrid – Dani Brasserie - Fine cocktail hospitality

CALENDAR

• Academic period: From October 6 to December 18, 2025
  • In-person classes: Monday to Thursday, from 15:15h to 20:15h (CEST)
    • Some sessions may also be held in the morning depending on the activity.
  • Internship period: From January 7 to February 7, 2026

*Learning Journeys, masterclasses, and seminars may also take place in the morning depending on the activity.

METHODOLOGY

The Advanced Course in Bartending and Modern Mixology is delivered using a practical, dynamic, and application-oriented methodology. Through the learning by doing approach, you will develop essential skills in advanced cocktail techniques, bar management, and liquid experience design.

How does the course work?

• Theoretical-practical classes. Conceptual and technical foundations taught by lecturers and guest experts, combining theory, demonstrations, and real case studies.
• Intensive practice weeks. Every two weeks, a full week—over 60 hours of practice—is dedicated to applying techniques, preparations, bar management and liquid design in individual and group settings.
• Applied workshops and exercises. You will develop skills such as liquid mise en place, cost control, food pairing, waste management, and cocktail menu design. Examples include:
  • Professional equipment workshop, focused on mastering the essential tools of a cocktail bar.
  • Beverage design session, exploring fermented products, craft spirits, and sustainable drinks.
• Masterclasses with industry leaders. Bartenders, consultants, and bar managers will share real insights on brand creation, sustainability, creativity, and business strategies.

This approach will allow you to:

• Refine classical and contemporary mixology techniques, from precise cocktail execution to the development of sustainable and creative drinks.
• Understand the operational logic of a professional bar, optimising time, resources, and organisation.
• Design liquid proposals with identity, sensory balance, and creative coherence.

Key Learning Experiences

• Learning Journeys. You will visit leading cocktail bars, distilleries, and creative spaces in key cities. You will analyse real business models and take part in technical tastings.
• Final Project. You will create a complete cocktail proposal for an event or venue, to be presented before a panel of industry experts.
• Curricular internships. You will finish the course with one month of professional experience in national or international reference cocktail venues.

TEACHING STAFF

The Advanced Course in Bartending and Modern Mixology has a teaching team made up of professionals in mixology, bar management, and liquid creativity, with national and international experience in the bar industry.

COURSE COORDINATOR

Patxi Troitiño
Head Bartender at Zinema7 and Akelarre, founder of Stick Cocktails, and Spanish Bartending Champion 2009. Known for his innovation in molecular mixology and gastromixology, he is the author of two books and a regular speaker at industry conferences. Throughout the course, he will lead over 60 hours of practical training, guiding students in their technical and creative development.

MAIN TEAM

• Gonzalo Parras. Coordinator of the Dining Room and Customer Service Area at Basque Culinary Center. Expert in fermented beverages, spirits, and service techniques, with more than 25 years in hospitality and 19 in education.
• Eneko Izcue. Coordinator of the Avant-Garde Specialisation. Leads sessions on fermentations applied to mixology.
• Dr. Iñaki Álava. Sensory analysis specialist. Provides tools for cocktail sensory design and evaluation.
• Esther Merino. Specialist in fermented beverages and sustainable systems. Formerly at Alchemist (Copenhagen) leading craft spirits projects. Currently an independent consultant in liquid design. Trained at Basque Culinary Center.
• Koro Santos. Sommelier and educator specialised in wine pairing and service techniques, with wide experience in training for the gastronomic sector.

FACULTY & GUEST COLLABORATORS

The course also integrates organisations and renowned professionals from the industry and academia who bring an up-to-date perspective. This team may vary in each edition. Examples include:

• Borja Cortina. Owner of Varsovia Gijón and catering brand "Varsovia on the Road". Named Best Bartender in Spain (2015). Brand Ambassador for Schweppes.
• Manu Iturregi. Whisky expert. Owner of Residence Café in Bilbao. President of the Bartenders Association of Bizkaia.
• Yeray Monforte. Bartender and owner of "The Bad Company 1920" and "The Love Company" (Madrid). Winner of the Ti´Punch Cup.
• Antonio Naranjo. Founder of "Especiarium" (Barcelona). Former bar manager at Dr. Stravinsky and Himkok. Finalist at World Class and Bacardi Legacy competitions.
• Giacomo Giannotti. Bar manager at Paradiso (Barcelona), 3rd in The World's 50 Best Bars. Winner of World Class Competition 2014.
• Diego Cabrera. Founder of Salmón Gurú, Viva Madrid and Guru Labs & Liquids. Brand Ambassador for Schweppes and Tanqueray.

Total Course Fee: €5,500

Payment options:

• €150 upon application submission (fully refundable if not admitted).
• 40% of the fee upon confirmation of admission, as a place reservation.
• Remaining balance  to be paid two weeks before the course start date.

The tuition fee includes:

• Academic materials
• Basque Culinary Center uniform
• Issuance of diploma/certificate
• Registration in the Basque Culinary Center alumni network: Bculinary Alumni

ADMISSION

The Advanced Course in Bartending and Modern Mixology has an admission process designed to ensure that candidates possess the necessary level, experience, and competencies to successfully complete this specialised training.

1. SUBMIT YOUR APPLICATION

To begin the process, complete the online application and pay the €150 application fee.

2. REQUIRED DOCUMENTS

Candidates must submit the following documentation:

• Updated Curriculum Vitae
• One passport-sized photo
• Copy of ID card or passport
• Motivation letter explaining your interest in the program

3. PROFILE AND COMPETENCY EVALUATION

Once your application has been submitted, the Admissions Committee will evaluate your professional and academic profile. If aligned with the course objectives, you will be invited to an online interview.

4. ADMISSION AND RESERVATION

Within a maximum of one week after the interview, you will receive the final decision. If admitted, you will be informed about the steps to reserve your place in the program.

If not admitted, the full application fee will be refunded.

5. INTERNATIONAL STUDENTS

For programmes under 90 days, a visa is not typically required. If your nationality requires one, you must apply for a Type C visa. For courses longer than 90 days, a long-term student visa will be needed.

Basque Culinary Center will provide:

• Official enrolment certificate (signed and stamped)
• Stamped course syllabus
• Stamped academic calendar

For queries and more information: cursos@bculinary.com

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