Master's Degree in Advanced Cookery

Basque Culinary Center

Program Description

Master's Degree in Advanced Cookery

Basque Culinary Center

Traditional and modern cuisine in a training programme designed to help you improve and learn new techniques and to monitor the systems of production and culinary management

Deal skilfully with products and acquire the technical knowledge that will enable you to obtain optimum results.

A fundamentally practical 6-month programme: cookery workshops, and a month and a half of actual service in the faculty’s restaurant. An opportunity to test the design of your culinary project and improve your competences in order to develop your professional future.


  • You will improve your professional profile with expertise in the application of traditional and state of the art techniques.
  • You will learn the physical and chemical principles of classic and modern cookery techniques.
  • You will learn about the gastronomic properties and the best applications of products.
  • An in-depth technical knowledge will enable you to adapt to different cookery styles.
  • You will acquire knowledge in different areas: cookery, production management, nutrition, personal skills development, etc.
  • You will train with a very practical methodology: cookery workshops, the faculty’s restaurant and external practical work experience in restaurants of the BCC network.
  • You will have at your disposal the best facilities and equipment, in the most realistic environment possible.
  • You can rely on a team of prestigious tutors and master classes from international guest chefs.
  • You will become part of BCC, an international benchmark whose ethos is gastronomy.
  • You will improve your competences to ensure the perfect development of your professional future.
  • + 1: you will take a leap forward in the quality of your professional career, thus becoming a highly qualified chef and stand out in the current market.


This master’s course is aimed at professionals with the following profile:

  • Higher technical studies in Cookery Management
  • Technical degrees in Gastronomy
  • Other non-regulated cookery studies carried out in prominent centres and which are equivalent to the above degrees or higher.
  • Cookery professionals with recognised professional experience or with informal training to a level equivalent to those mentioned above.

It is not a requirement for candidates to have professional experience in cookery to enter the master’s course. The desired experience is 0-3 years.

Programme Objectives

  • To develop multiple techniques and systems of production and food preparation to answer the daily and basic gastronomic demands, as well as complex and creative preparations.
  • To recognise the optimum point for the consumption of raw products. To break down the organoleptic properties of foods to obtain their ideal blend, understand their physical and chemical properties and their behaviour during the cooking process.
  • To identify the most appropriate and innovative techniques for the processing of foods as a function of product characteristics, their subsequent use and customer needs.
  • To acquire basic skills to manage and work in a team.
  • To embrace and act in accordance with the values and ethics of the modern chef, as well as being sensitive to the sustainability, nutritional and allergenic aspects of foods and menu design.
  • To understand the key milestones in the history of gastronomy and nutrition, and to be up-to-date with all trends in the sector.


TERM TIMES: from 15 February 2016 to 15 July 2016

TIMETABLE: 09:00 to 14:00 Monday to Friday*

PRACTICAL SESSIONS: from July to September 2016

You can find the provisional timetable for the next course HERE

*The timetable will be from Monday to Friday from 09:00 to 14:00 (study visits, master classes, seminars and some theory lectures may take place in the morning and afternoon if the activity requires it).


75% of the master’s teaching hours are practical using innovative methodologies to offer students a rigorous, active and comprehensive learning process.

The methodology is 100% face-to-face teaching. The ratio of theoretical to practical credits is 30% theoretical and 70% practical.

Classes will take place from Monday to Friday and students will have distance learning activities between sessions with the aim to assimilate the knowledge acquired or put it into practice in subsequent sessions. Evaluation will be continuous.

How does the master’s coursework?

During the first 14 weeks, the course will progress in theoretical sessions and practical cookery workshops without customer service. Following these initial weeks, the practical workshop will commence and will include actual service in the BCC restaurant. In first two weeks, the workshop will be based on a menu designed by the academic team, and according to how the knowledge acquired during the previous months has been consolidated. Throughout the subsequent 4 weeks, each student group will start their project during 4 weekly services (from Tuesday to Friday).

Practical Work and Project

Each student group will develop, conceptually and technically, a gastronomic menu which will later be put into practice during several services in the Basque Culinary Centre public restaurant. The teams will be guided by tutors but it will be the students themselves who will be responsible for the management, sourcing, role allocation of the kitchen team, staging, etc. Your project will be more real than ever. Test it!

Practical work experience in companies will take place once the teaching period and the final master’s project have been completed. They will have a duration of 3 months (480 hours) and will take place mainly in restaurants, catering and event companies, etc

Study visits

Learning will also take place outside the classroom through visits that will enable students to learn first-hand about the origin of the products they cook. In this master’s course, there will be technical visits relating to the primary sector, production processes, restaurants and gastronomic experiences.

Teachers and guests

The structure of the academic team is as follows:

Design and Coordination Team

  • Director of the master’s degree course
  • Coordinator of the cookery master’s degrees and other courses
  • Cookery tutor of the master’s degrees and other courses

Academic Team

  • Coordinator and senior lecturers of the master’s degree course
  • Cookery, pastry and bread bakery lecturers
  • Experts in sensory analysis and culinary chemistry
  • Experts in raw materials
  • Guest chefs and pastry chefs
  • Experts in costings, logistics, team management, etc.
  • Assistant to the cookery senior lecturer
  • Support coach

Cookery Master Classes, Conferences, Seminars and Gastronomic Events

Students of this master’s degree course will have the opportunity to participate in various conferences and will also benefit from the attendance of prestigious guests to the cookery and gastronomy seminars and master classes organised by the Basque Culinary Centre.

Furthermore, in the classroom students will also learn from other guest chefs, experts in the treatment of certain products or the use of a technique

Fees / Grants

The total fees for this master’s degree course are 9,450 € 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).
  • €3,720 as a reservation fee payable at the time of confirmation of admission.
  • The remainder of the fees is payable in 3 instalments of €1,860 in February, April and June.

Financial options: The centre has special financing agreements with various financial organisations (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.


Basque Culinary Centre implements an admission system aimed to ensure that our students have the necessary academic level and personal competencies necessary to succeed in completing a demanding and innovative study plan.

The registration for the first course will be open from June 2017.

A Selection Board will be responsible for the selection of successful candidates following the selection process described below:

1. Completion of the Pre-Registration

  • Complete the Application form and send it either by e-mail or ordinary post.
  • Documentation to be attached to the application is specified in the registration.

2. Completion of the following steps of the selection process

Step 1: accreditation of education and experience

The Selection Board will assess the following:

  • Cookery and/or catering training
  • Professional experience in cookery and/or catering
  • References provided as recommendation letters

Step 2: contrasting Interview (via Skype)

The Selection Board will individually interview candidates who have completed step 1 in order to assess their specific knowledge, discuss the information provided and the educational concerns of the candidate.

Step 3: assessment of Personal Aptitudes and Motivation

The Selection Board will assess the motivation and personal aptitudes of the candidate that will enable them to successfully complete this training programme. The personal statement supplied will be taken into account for this purpose.

Once the three steps of the selection process have been completed, candidates will be awarded a final mark. The 18 candidates with the highest marks will be admitted.

3. Payment of the reservation fee

Candidates who complete the process will be informed of their results indicating whether they have been admitted or placed on the reserve list.

Candidates who have been admitted will be asked to pay the reservation fee before formalising the registration.

It is important to emphasise that:

The period for registration will remain open until all places have been allocated. The maximum number of students to be admitted is 18.

Applicants will be notified as and when the Board completes their assessments and within a maximum period of one month. As the course, start date approaches replies will be accelerated.

In the case of foreign students, the letter of acceptance and all other information necessary to apply for visas will be supplied to successful candidates once they have paid the confirmation of registration fee.

This school offers programs in:
  • English
  • Spanish

Last updated January 30, 2018
Duration & Price
This course is Campus based
Start Date
Start date
Feb. 2019
6 months
Full time
9,600 EUR
Spain - San Sebastián, Basque Country
Start date : Feb. 2019
Application deadline Request Info
End date Request Info
Feb. 2019
Spain - San Sebastián, Basque Country
Application deadline Request Info
End date Request Info