Master's Degree in Gastronomic Sciences

Basque Culinary Center

Program Description

Master's Degree in Gastronomic Sciences

Basque Culinary Center

Become a highly qualified professional, thereby allowing you to work in areas related to scientific and technological research and innovation in food and gastronomy.

The culinary, food and catering sector is constantly developing. As a result, there is a need for professionals who are familiar with and apply valid research tools in order to allow the sector to move forward in any of its forms.

In this university Master's Degree, the first official Master to offer specialisation in research in the culinary, hospitality and food sector, you'll learn about the research methodologies used in the gastronomy sector and how to apply them in order to create innovative business propositions, managing multi-disciplinary teams. You'll also gain expertise in the development of new products and services, with a scientific-technological base. You'll acquire in-depth knowledge of the market and you'll be able to identify new business models. This Master's Degree will also open the doors to teaching and doctoral studies.

This Master's Degree will become the access platform to develop your future career in the area of research and innovation in new products and services, as well as teaching and doctoral studies.

90 credits, which include the preparation of a Master's Degree final project either at a company, technology centre or R&D department at a university. Optionally, this can be done abroad.

Acclaimed national and international professors and visiting professors, with extensive teaching and professional experience in the different areas of the programme.

Duration: 90 credits. 2.250 hours.

18 months of training

Registration open!

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

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

  • You'll learn about the research methodologies used in the culinary sector and how to apply them in order to create innovative business propositions.
  • You'll gain expertise in the development of new products in the food and gastronomy sectors.
  • You'll acquire a broad scientific-technological knowledge base, in order to create coherent, sustainable propositions.
  • You'll learn about current food trends in order to manage research and innovation in the gastronomy, food and catering sector.
  • You'll learn how to design dishes and menus, discovering the sensory and aesthetic aspects, as well as their nutritional values.
  • You'll learn from the best expert university professors and top-level entities.
  • You'll prepare your Master's Degree final project at restaurants, research centres and leading national and international industries.
  • You'll visit technology centres, R&D departments of companies in the food sector, and R&D teams at Haute cuisines restaurants.
  • You'll attend culinary conferences and will actively take part in entrepreneurship initiatives and the creation of new businesses such as Culinary Action.
  • You'll be part of the Basque Culinary Center, the only Faculty of Culinary Sciences in Spain that is recognised and supported by the world's most influential chefs.
  • +1 You'll get all the training that a professional focus on the food and gastronomy sector may require, identifying new business opportunities.

Programme

DIRECTED AT:

This Master's Degree is directed at university graduates who are interested in research into the development of new products, and in everything related to the gastronomy, food and catering sectors.

It is open to university graduates in different disciplines, such as:

Gastronomy, Nutrition, Food Technology, Innovation in Food Processes and Products, Biochemistry*, Pharmacy*, Biology*, Chemistry*, Environmental Sciences*, Anthropology*, Applied Sociology*, Biotechnology* and Business Management and Administration*.

*Supplementary training will be given in some specific areas.

LANGUAGE REQUIREMENTS:

The Master's Degree is taught in Spanish and English. Therefore, students need to certify that they have a level equal to or higher than B2 in English and, for those students whose mother tongue is not Spanish, then, in addition to the required level of English, a level of Spanish that is equal or higher than DELE B2.

STUDY PROGRAMME:

The Master's Degree study programme gives students overall competencies, supplemented with a period of work placement during which the final project is prepared.

1st ACADEMIC YEAR

First Semester (30 credits)

  • Design of Products & Services
  • Culinary Research Methodology
  • Statistics Applied to R&D
  • New Business Models in the Hospitality & Catering Sector (HORECA)
  • Sensory Perception

Second Semester (30 credits)

  • Management of Culinary Projects
  • Development of New Business Management Models
  • Design and Architecture of Dishes and Menús
  • Socio-cultural Effects of the Culinary Trends
  • Knowledge Transfer

2nd ACADEMIC YEAR

Third Semester (30 credits)

  • Work Placement
  • Masters Degree Final Project

MASTER'S DEGREE FINAL PROJECT:

During the second year of the Master's Degree, students shall spend at least 5 months (30 ECTS) preparing a final project. This can be done either in a company, technology centre or R&D department of a university, with the support and guidance of professors at the Faculty and also company tutors. This work placement will allow students to learn about and gain first-hand experience of the real world of food and cuisine, by carrying out real-life projects.

Calendar

1st ACADEMIC YEAR:

In-classroom teaching at Basque Culinary Center

From 2nd October to 29th June.

2nd ACADEMIC YEAR:

Master's Degree final project at a company or university, that may be located in the student's country of origin.

September - January

TIMETABLE:

Monday to Friday, in the morning.

REGISTRATION:

The registration period is open until there are no places left.

Methodology

Based on Mondragon Unibertsitatea educational model, Basque Culinary Center model puts students centre stage, focussing on their personal, social and professional training. It is an extremely practical model based on competencies.

How do students learn at Basque Culinary Center?

  • Students learn by doing
  • By teamwork
  • By creating and directing real-life projects
  • By encouraging entrepreneurship
  • By promoting autonomy and decision making

Teachers and guests

The programme's team of staff comprises PhD professors with extensive professional and teaching experience in the different areas of knowledge forming part of the Master's Degree: Research & Innovation, Strategy, Produce-Service Design & Development, Culinary Sociology & Management.

Fees / Grants

The total fee for the Master's Degree is:

  • 9.000€ the first academic year
  • 3.000€ the second academic year

which should be paid as follows:

  • 1.000€ on confirmation of admission, as a deposit to reserve a place
  • The remaining amount can e paid in monthly instalments

*There may be a slight change to this amount for the forthcoming course

The price includes:

  • Academic material
  • Training visits
  • Sessions with guests invited to the Master's Degree

Financing options: The centre has special financing agreements with a number of financial entities (maximum financing option of 6 years).

Subsidy options: All or part of the fee may be eligible for a subsidy through Fundación Tripartita.

Grants and aid for Master's Degrees: Given the official nature of the programme, students legally resident in Spain can apply for grants or state aid. Likewise, international students can apply for financing and grants from institutions in their country of origin that support study abroad.

Erasmus+ Grants: Students can apply for an Erasmus+ grant. These grants promote international mobility and work placements within Europe.

Help with accommodation: the Faculty's Students Office will provide information and support for students seeking accommodation and flat sharing. During the work placement, accommodation is normally included.

Support for student employability: In order to help students look for a job, during or after their studies, the students on this Master's Degree course will be given information on any job offers received by the Faculty.

Likewise, during their stay, students can apply for the study-work grants offered by the Faculty, and work in the various departments: R&D, operations, cafeteria, etc.

Admission

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 programme.

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

1 Make the registration

Interested students should make the online registration A copy of the ID or passport should be uploaded in order to validate the registration.

2 Document submission

In addition to the online registration, students must send scanned copies of the following documents to masteruni@bculinary.com:

CERTIFICATES OF STUDY:

STUDENTS WITH PRIOR UNIVERSITY STUDIES IN SPAIN:

  • Certified photocopy of the university degree or diploma, confirming that the studies have been successfully completed.

STUDENTS WITH PRIOR UNIVERSITY STUDIES IN A COUNTRY WHICH IS A MEMBER OF THE EUROPEAN UNION, NORWAY, ICELAND, LIECHTENSTEIN AND SWITZERLAND:

  • EDS (European Diploma Supplement) or, failing this,
  • Certificate from the University of origin confirming that the student is eligible to study at Master's Degree level

STUDENTS WITH PRIOR UNIVERSITY STUDIES IN A COUNTRY OTHER THAN THE EUROPEAN UNION, NORWAY, ICELAND, LIECHTENSTEIN OR SWITZERLAND:

  • Certificate from the university or origin confirming that the student is eligible to study at Master's Degree level. This certificate must be authenticated through the appropriate diplomatic channel.

ACREDITACIÓN DE CAPACIDADES LINGÜÍSTICAS:

  • Those students whose mother tongue is Spanish must provide an official certificate stating that their level of English is equal to or higher than B2 (Common European Framework of Reference for Languages CEFR).
  • Those students whose mother tongue is not Spanish, in addition to the certificate of English, must also certify that their knowledge of Spanish is level DELE B2 or higher.

OTHER DOCUMENTATION:

In addition to the documentation indicated above, all students must send the following:

  • CV in Spanish or English
  • Letter of motivation, written in Spanish or English, explaining their interest in this educational programme.

Personal interview (by Skype)

Candidates may be interviewed personally to assess their suitability, based on motivation and learning objectives.

3 Payment of the deposit to reserve a place

At the end of June 2017, candidates will be informed whether or not they have been admitted to the Master's Degree.

Those admitted will be requested to pay the amount of 1,000€ as a deposit to reserve a place.

It is important to emphasise 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 masteruni@bculinary.com

This school offers programs in:
  • English
  • Spanish


Last updated February 8, 2018
Duration & Price
This course is Campus based
Start Date
Start date
Oct. 2019
Duration
Duration
18 months
Full time
Price
Price
12,000 EUR
Information
Deadline
Locations
Spain - San Sebastián, Basque Country
Start date : Oct. 2019
Application deadline Request Info
End date June 29, 2019
Dates
Oct. 2019
Spain - San Sebastián, Basque Country
Application deadline Request Info
End date June 29, 2019