Master´s course in Culinary Techniques and Products
Students look in greater depth at contemporary and traditional cookery techniques that have moved the sector forwards over the years, working with products from all over the world, 5 hours a day, 5 days a week.
An intensive programme of 24 on-site weeks with a total of 920 hours of class, which can be completed with a 6-month stage at the end in prestigious restaurants. A syllabus that also includes Product and Culinary Technique Seminars, Master Classes with international chefs, gastronomic trips and a Master’s Final Project.
Become a highly valued professional, capable of adapting to different styles and creating personal yet differentiating culinary work.
A teaching staff composed of leading lectures of the stature of Angel Palacios, executive chef of La Broche, and Luis Arrufat, head pastry chef at El Bulli for 6 years.
Meet, cook and experiment with the best professionals!! Every week the students will be visited by prestigious national and international guest chefs, as well as experts in all knowledge areas of the Syllabus.
Juan Mari Arzak, Pedro Subijana, Andoni Luis Aduriz, Joan Roca or Eneko Atxa are just some of the guest chefs who shared their knowledge with the students in the first edition.
2nd edition. Beginning 05/11/2012. End 17/05/2013. Registration is open.
The 3rd edition will start in October 2013.
Admissions / Requirements
The master's programme is suitable for professionals with prior training and experience in the kitchen who wish to continue developing their culinary skills, refreshing and deepening their knowledge of products, culinary technique and global cooking.
Basque Culinary Center's admissions system makes sure that our students possess the right academic qualifications and personal skills to successfully deal with our innovative and demanding study plan.
An Admissions Committee, comprising professionals from the gastronomy sector, members of the Basque Culinary board and professionals with accredited experience in the kitchen, will be in charge of picking candidates.
When registering, documentation must be provided proving:
- Training in the area of cooking and/or catering.
- Professional experience in cooking and/or catering
- References in the form of letters of recommendation are greatly appreciated.
It is recommended to have basic computer skills and access to the internet as online learning platforms will be used.
Will be available 1 month from the opening of the registration period for submitting the application, expected around June.
All candidates meeting the access requirements will be called for interview. This phase looks for motivation and commitment to the Master's programme, plus personal aptitudes to approach this training process successfully.
The interview will take place in person or by videoconference.
Submission of applications
The period for the submission of applications will remain open until all places are filled. The maximum number students admitted will be 20.
A first selection will be made of applicants who submit applications until 1st July 2012. The interviews will be held in the first half of July and these applications will be answered before 1st August 2012.
Applications presented after the first selection will be answered within 1 month of their presentation.
In the case of foreign students, once they have paid the registration confirmation fee, those accepted will receive their letter of admission and all the necessary help to process their visa.