Master of Food Tourism

Basque Culinary Center

Program Description

Master of Food Tourism

Basque Culinary Center

Become a highly qualified expert in culinary tourism and stand out in today's market.

The unquestionable influence of cuisine on travel and the growing demand for culinary tourism mean that this subject has become one of the segments with the greatest development opportunities.

The World Tourism Organisation and the Basque Culinary Center have joined forces to create a benchmark training program, designed to professionalize this fast-growing sector.

This Master's Degree will give you the competencies required to effectively manage businesses and organizations linked to the culinary tourist sector, in the public and private spheres alike, and with a strategic approach, in line with the reality of the sector and the most innovative trends.

You'll learn how to design products and creative and innovative food and wine experiences, and how to position these in the target markets and to create successful, long-lasting relations with the various culinary tourist profiles.

WHY THIS MASTER'S DEGREE IS THE RIGHT ONE FOR YOU

  • This Master's Degree is supported by the World Tourism Organisation and the Basque Culinary Center, both of which are global benchmarks in tourism and gastronomy.
  • This degree will give you a holistic view of culinary tourism at a national and international level.
  • You'll learn from keynote professors, specializing in the sector and you'll have personalized tutoring.
  • You'll take part in a program designed to gain practical experience: tasting seminars, learning visits, and end of master's project and work experience in companies.
  • You'll master methods and advanced techniques in the management and promotion of culinary tourism destinations and companies.
  • You'll be able to hold management positions in the public or private sphere, acquiring the competencies necessary to develop planning and management strategies.
  • Practical cases by leading working professionals, allowing you to share experiences, in an open, dynamic and close format.
  • You'll discover the keys to the preparation of strategic plans and business plans alike and their operational implementation in culinary destinations and enterprises.
  • A Master's Degree that is also directed at research and innovation related to this tourist product.
  • You'll make educational visits to areas with considerable experiences, such as Rioja, Álava, Cataluña, South of France, San Sebastian and surrounding areas.
  • +1 You'll take a qualitative step forward in your professional career, to become a highly qualified expert in culinary tourism, to stand out in today's market

Program

DIRECTED AT:

  • Graduates, professionals, those with a university degree preferably related to tourism, economy, business management, and administration, geography, journalism, communication, gastronomy, etc.
  • Professionals in the tourism and culinary sectors:
    • Public sector: tourism officers in institutions and organizations (district councils, city councils, directorates-general of tourism, development groups, etc.) managing tourist destinations and products.
    • Private sector: tour operators, tourism product managers, regulatory boards, etc.

OBJECTIVES

This Master's Degree will give you the knowledge, expertise, and tools required to improve the competitiveness of companies and destinations, by acquiring the necessary competencies with regard to the planning and management of culinary tourism destinations and enterprises, understanding gastronomy from a cultural and multi-dimensional perspective.

You'll learn how to design products and creative and innovative food and wine experiences, and how to position them in the target markets and to create successful, long-lasting relations with the different culinary tourist profiles.

You'll be able to understand the unique characteristics of food and wine tourism in a specific area and the role played by the local agents and actors involved, ranging from the institutions to the business sectors forming part of the value chain.

CAREER OPPORTUNITIES

This Master's Degree will allow students to perform duties and functions in the following area of work related to culinary tourism destination, entities, and enterprises.

  • Management of tourism enterprises and activities related to culinary tourism.
  • Planning and management of culinary tourism in public institutions, bodies managing destination tourism and culinary products, etc.
  • Planning and management of projects to make the most of and to revitalize the culinary heritage.
  • Research into tourism markets and the development of knowledge in the area of culinary tourism.

AREAS OF KNOWLEDGE

  1. Tourism and Gastronomy
  2. Management of Culinary Tourism destinations
  3. Management of Culinary Tourism enterprises
  4. Culinary Tourism Marketing
  5. Communication and people skills with culinary tourists

Calendar

ACADEMIC YEAR: From 3rd October 2018 to 23rd March 2019

Presentation of the project: 4-7 April.

TIMETABLE: Monday to Thursday from 15:00 to 20:00 hours.*

No. of PLACES: 20

Work experience shall be conducted after completing the Master's degree classroom teaching. Work experience shall have a duration of 475 hours.

Students will have the option to validate work experience through proven professional experience.

*Although the hours are from Monday to Thursday, from 15.00 to 20.00 hours, educational visits, tasting seminars, a few marketing sessions, and exceptionally some seminars or master classes, may be held in the morning or on a day other than the day normally established, if the nature of the activity so requires.

Methodology

The Master's Degree in Culinary Tourism, which is basically classroom teaching, has a high percentage of work experience with a duration of 1,500 hours and 60 ECTS.

The teaching-learning process is based on the following methodological concepts:

  • Conceptual presentation sessions: In these sessions, the conceptual foundations of each subject in the module shall be explained by experts.
  • Master Class: Sessions in which leading professionals in culinary tourism will give a first-hand explanation of successful models and experiences.
  • Studies of Practical cases: Practical cases are presented and specific examples of specific participatory workshops. These cases allow for group dynamics, debates and reflections.
  • Tasting classrooms: Tastings, degustations, workshops and other culinary activities at the BCC facilities, allowing students to experiment with the program contents. Activities created by experts or by the students themselves.
  • Technical, educational visits: Culinary activities and visits that illustrate the contents of the subjects, to places of interest such as Álava-Rioja, Catalonia-France, and San Sebastian and surrounding area.

The learning is strengthened through the coexistence between students and the expert professionals and coordinators of the Basque Culinary Center.

For non-classroom teaching, students will have the support of a platform, that will allow them to activate the knowledge for classroom sessions through lectures, exercises, cases, etc.

MASTER'S DEGREE FINAL PROJECT

The Master's Degree final project consists in conducting an original project that incorporates, applies and develops the knowledge, skills, and attitudes acquired during the Master's Degree course. Therefore this work is of an inclusive nature, given the fact that it harnesses all the general and specific competencies associated with the degree.

The project shall be conducted either individually or in pairs and shall consist in carrying out a Plan for the development and marketing of culinary tourism for a destination or an agro-food company.

WORK EXPERIENCE

The Master's Degree has a professional focus that involves Work Experience in Companies, with a load of 475 hours, 19 credits ECTS.

Some of the work experience centers include:

  • Tourism management bodies that work with the culinary tourism product (public entities, tourism consortiums, associations, culinary tourism, product clubs, etc.)
  • Culinary tourism enterprises: specialist agencies, culinary museums, culinary classrooms, markets, wineries, cider houses, and other industries with tourist activity, restaurants, etc.

Work experience can be validated when it is possible to accredit professional experience of at least one year developing competencies defined in the Master's Degree.

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Teachers and guests

The organizational structure of the Master's Degree comprises a Technical Committee, a Program Director, an Expert Coordinator for each of the main modules in the study program, BCC professors and expert professors in each sector.

Likewise, at each session, we'll have guests, leading professionals, to convey their experience to students, interacting in small groups.

You'll learn from the best!

  • Experienced professionals in the program subjects:
  • Food anthropologists, historians, and technologists.
  • Consultants specializing in food and wine tourism, destination management, the design of a culinary tourism product, etc.
  • Experts in marketing and communication, the management of culinary events, etc.
  • Masterclass with expert guests in the creation and promotion of culinary destinations, both nationally and internationally.
  • Successful businessmen, to gain an insight into the best practices in culinary tourism.

Fees/Grants

The total fees for this master’s degree course are 8,400 € which will be paid as follows:

  • €150 at the time of applying for a place (refundable in full in the case of not being admitted or needing to withdraw).
  • €3,300 as a reservation fee payable at the time of confirmation of admission.
  • The remainder of the fees is payable in 3 installments of €1,650 in November, January, and March.

*This amount is subject to some variation ahead of the next edition

Financial options: The center has special financing agreements with various financial organizations (with the possibility of repayments over a maximum of 6 years).

Options for discount: Refundable (partly or wholly) through the Fundación Tripartita.

Assistance with Accommodation: The students’ information office of the faculty will provide the necessary information and will assist students with their search for accommodation and shared flats. During the stage, accommodation is included in most cases.

Support with Students’ Employment: In order to support students with their search for employment during or following their studies, they will receive information relating to the career opportunities available in the faculty.

Likewise, during their stay, students may apply for the study-employment grants offered by the faculty and lend their services to the different departments: R & D, operations, coffee shop, etc.

Admission

The Basque Culinary Center admission system is directed at ensuring that our students have the academic level and personal competencies required to successfully pass the innovative and demanding study program.

An Admission Committee will be responsible for selecting the candidates admitted.

*Applicants have the opportunity to apply throughout the year, despite the fact that, officially, the registration period opens in April.

1 MAKE THE PRE-REGISTRATION

Interested students should make the online registration and pay the registration fee.

In addition, the following documentation should be sent to cursos@bculinary.com

  • The Curriculum Vitae
  • 1 passport size photo
  • Photocopy of the DNI or passport
  • Letter of motivation, explaining the student's interest in this educational program.

2. SUCCESSFULLY PASS THE SELECTION PROCESS

Phase 1: Certification of training and experience

The Admission Committee will evaluate:

  • Training in the tourism and/or culinary area.
  • Professional experience in tourism and/or gastronomy

For entrepreneurs with no experience in catering, the following will be evaluated:

  • Training
  • Professional Experience

Phase 2: Personal interview (by Skype)

Each applicant shall be interviewed personally, in order to check the information provided in the curriculum. Likewise, during the interview, the suitability of the applicant shall be assessed, based on motivation and learning objectives.

Phase 3: Assessment of motivation and personal skills

The selection committee shall assess motivation and personal skills that will allow students to successfully pass this training process. For this, the letter of motivation shall be taken into account.

Once the 3 phases of the student selection process have been completed, then the final score shall be given. The 20 students with the best score shall be accepted.

3 PAYMENT OF THE DEPOSIT TO RESERVE A PLACE

In approximately one month, candidates shall be informed as to whether or not they have been admitted to the Master's Degree course, or are on the waiting list.

Those admitted will be requested to pay the amount of the deposit in order to reserve a place.

It is important to emphasize that:

  • The registration period is open until there are no places left. A maximum number of 20 students will be admitted.
  • For foreign students, the registration certificate and everything required in order to apply for a visa shall be provided once the deposit to reserve a place has been paid.

For any queries or further information, please contact cursos@bculinary.com.

This school offers programs in:
  • English
  • Spanish


Last updated January 22, 2018
Duration & Price
This course is Campus based
Start Date
Start date
Oct. 3, 2018
Duration
Duration
9 months
Full time
Price
Price
8,400 EUR
Information
Deadline
Locations
Spain - San Sebastián, Basque Country
Start date : Oct. 3, 2018
Application deadline Request Info
End date June 1, 2019
Dates
Oct. 3, 2018
Spain - San Sebastián, Basque Country
Application deadline Request Info
End date June 1, 2019