Basque Culinary Center

Introduction

In 2009, the Basque Culinary Center Foundation was created thanks to Mondragon Unibertsitatea, the Basque chefs and the public institutions.

The Basque Culinary Center has the aim of guaranteeing the continuity of cuisine as a centre for innovation in the future, which also implies the generation of high-level knowledge and the training of qualified professionals; promoting research and knowledge transfer among haute cuisine professionals and business sectors and knowledge related directly and indirectly to gastronomy; and to achieve international projection.

Boosting technology transfer and innovation in sector companies is another of the centre’s great objectives, as well as the creation of new business initiatives and projects.
 
The centre’s lines of Research and Innovation in Food and Gastronomy are developed around the following:

  • Food education and habits.
  • Food social responsibility.
  • Food trends.
  • Innovation in business management in the sector.
  • Development of associated technologies.
  • Food preparation, presentation and conservation.


 
The Basque Culinary Center Foundation is composed of:

  • Board represented by: :

          o Institutions
          o Leading chefs
          o National and international company

  • International Advisory Council
  • Mondragon Unibertsitatea

View master programs »

Programs

This school also offers:

Master

Master´s course in Culinary Techniques and Products

Campus Full time 6 months September 2017 Spain San Sebastian

Students look in greater depth at contemporary and traditional cookery techniques [+]

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.... [-]


Master´s in Innovation in Restaurant Management

Campus Full time 8 months September 2017 Spain San Sebastian

Basque Culinary Center offers this degree course from the University of Mondragon, designed to cover a very specific training need: To develop the skills required to manage the different different areas of a restaurant [+]

Master´s in Innovation in Restaurant Management. 2012-2013

 

Basque Culinary Center offers this degree course from the University of Mondragon, designed to cover a very specific training need: To develop the skills required to manage the different areas of a restaurant (kitchen, service and business management), as well as to develop a global and innovative view of its concept and management.

 

The success and sustainability of a catering company depends to a great extent on the rigorous design of the project, and acquiring the necessary skills to run it becomes a necessity.

 

The course is fundamentally aimed at catering professionals motivated to lead the creation of new gastronomic projects or new business models within the existing ones.... [-]