ADVANCED KNOWLEDGE ON GASTRONOMY
WE ARE PRESENTING AN INNOVATIVE PROJECT WITH INTERNATIONAL PROJECTION, AIMING TO PROMOTE ADVANCED KNOWLEDGE ON GASTRONOMY BY MEANS OF TRAINING, RESEARCH AND INNOVATION.
MEETING PLACE. San Sebastian, the unbeatable backdrop for the Basque Culinary Center and its architectural beauty make the building the perfect place to hold meetings, conventions, etc.
A PIONEERING FACULTY Fitting right in with its environment, the Basque Culinary Center building projects a solid, innovative, suggestive and daring image. This 15,000 square metre building takes centre stage on a campus surrounded by nature in an incomparable city: Donostia-San Sebastiรกn.
Designed in a U shape, the building structure
Restaurant, show-cooking classroom, auditorium,
can be organised into two areas: academic and
library, labs, sensorial analysis rooms, meeting
practical. A functional building, fitted with the
rooms, small reception rooms... inside these
best equipment available to users plus optimum
luminous facilities, to boost knowledge exchange.
distribution for learning and dissemination zones.
A PIONEERING FACULTY, designed to work for users. Workshops for cooking, meat, fish, cold meat, baking, bread-making, finished product cold chamber... for practical learning.
TRAINING THE FACULTY OF GASTRONOMIC SCIENCES, PART OF MONDRAGON UNIBERTSITATEA, MEETS THE NEED FOR COVERING AN INTERDISCIPLINARY ACADEMIC TRAINING SPACE FOR STUDYING GASTRONOMY AS A SCIENCE AND PROVIDES THREE TRAINING CATEGORIES TO COVER DIFFERENT NEEDS: DEGREE, MASTER’S AND VOCATIONAL TRAINING AND ALSO OFFERS COURSES FOR GASTRONOMY ENTHUSIASTS.
FOR YOUNG PEOPLE LOOKING FOR AN EXCITING PROFESSION DEGREE IN GASTRONOMY AND CULINARY ARTS This degree aims to cover all requirements to train up qualified professional profiles, meeting the profession’s current challenges and bringing a scientific and technical approach to learning with a new interdisciplinary focus. Degree studies last four years and cover areas of knowledge such as kitchen-dining room, business management, science and technology and culture and art that are given in Spanish and English with outside work experience every year, offering international placements.
FOR PROFESSIONALS WISHING TO TAKE A QUALITATIVE LEAP IN THEIR CAREER... MASTER IN RESTAURANT INNOVATION AND MANAGEMENT
MASTER IN COOKING, TECHNIQUE AND PRODUCT
The success and sustainability of a restaurant depends to a large extent on the projectâ€™s strict design and acquiring the necessary skills to run it. During the Master, different innovation strategies, affecting all restaurant areas, will be looked at in greater depth.
With the aim of creating new gastronomic products or additional business models, this Master will look in greater depth at knowledge of contemporary cookery techniques and traditional techniques that have made it possible for cookery to evolve.
MASTER IN WINE-TASTING (SOMMELIER) AND WINE MARKETING
MASTER IN PASTRY MAKING AND DESSERTS FOR RESTAURANTS
The first master in Spain to combine wine tasting and wine marketing. Those studying for this master will develop skills and competencies to successfully work in the wine tasting world and in the wine market. A comprehensive educational and training program imparted by renowned experts from the world of wine, wine tasting and wine marketing.
Directed at professionals in the catering sector, with a desire to specialise in the world of pastry making and desserts for restaurants. A comprehensive educational and training program focussed on up-dating knowledge of traditional techniques and preparations for pastry making and desserts, whilst working on creativity to address culinary proposals by mastering the application of avant-garde culinary techniques.
FOR PROFESSIONALS WISHING TO REFRESH THEIR KNOWLEDGE... TRAINING FOR PROFESSIONALS Courses for professionals meet the need to train
In Company Training: Basque Culinary Center offers
better qualified professional profiles, specialising
customised training for different businesses in the
skills in the sector. The challenges facing a catering
sector, with complete format and content flexibility.
professional in such a competitive world mean that
Working jointly with companies to design course
they have to keep training throughout their career.
content, they can create a programme with the most
With over 40 courses a year, excellent teachers
appropriate resources and learning methods to boost
working with small groups and designed for you to
your competitive advantage.
take this knowledge and use it directly in your work.
FOR COOKERY ENTHUSIASTS...
FOR THE YOUNGER GENERATION...
Basque Culinary Center aims to promote passion
In order to pass on our enthusiasm for cookery to
for gastronomy and so we have set up the Bculinary
young people, we organise summer camps every
Club concept. It offers sessions to be able to share
year on gastronomy and cuisine. Young people
hobbies, fast access to all kinds of knowledge or
the opportunity to bring an avant-garde aspect to
techniques, they do practicals with great chefs, go
your creations. These are courses combining art and
on visits and excursions... in short, they have a great
gastronomy, where the educational side is fun and
time discovering the secrets of gastronomy!
the culture succulent.
RESEARCH AND INNOVATION
BASQUE CULINARY CENTER HAS A RESEARCH CENTRE TO PROMOTE AND RUN PROJECTS IN THE GASTRO AND NUTRITIONAL CATERING SECTORS.
This centre aims to transfer the scientific and technological results obtained, both in the faculty and in the actual centre, to society in general and the industry in particular. It is also in charge of boosting and developing joint research processes between
companies and public bodies, generating a network capable of creating and transferring knowledge.
SETTING UP NEW COMPANIES
TECHNOLOGY AND RESEARCH CENTRES AND UNIVERSITIES
INTERNATIONAL ADVISORY COUNCIL The International Advisory Council presided over
(United Kingdom), Massimo Bottura (Italy), René
by Ferrán Adriá, made up of the most influential
Redzepi (Denmark), Enrique Olvera (Spain) and
cooking professionals from all over the world,
Joan Roca (Spain).
provides the Basque Culinary Center with strategic consultancy: Yukkio Hattori (Japan), Michel Bras
Helped by the International Advisory Council, the
(France), Dan Barber (United States), Gastón Acurio
Basque Culinary Center promotes the chef’s social
(Peru), Alex Atala (Brazil), Heston Blumenthal
CHEFS ON THE BOARD Chefs Juan Mari Arzak, Martin Berasategui, Pedro Subijana, Karlos Arguiñano, Andoni Luis Aduriz, Hilario Arbelaitz and Eneko Atxa.
SPONSORS productos y sistemas de limpieza profesional