Master's Degree in Restaurant Innovation and Management

Basque Culinary Center

Program Description

Master's Degree in Restaurant Innovation and Management

Basque Culinary Center

ENROLLMENT OPENED!

Next Editión: October 2018.

The success and sustainability of a restaurant depend largely on a rigorous project design and on the acquisition of the competencies necessary to manage it.

You can obtain the competencies required to manage the different areas of a restaurant (kitchen, service and business management) and develop a global and innovative vision of its concept and management in one year, in a format compatible with your job or on the completion of a stage.

You will discover new trends in business models and will be given key ideas to create profitable and sustainable formats.

32 credits, which include the production of a final master’s project that can be completed either individually or as part of a team, and for which tutors specialised in the different areas covered by the programme will be made available.

Master Classes, as well as nationally and internationally renowned guest tutors, will share their experiences and assist with first-hand teaching on the best current business models.

10+1 REASONS WHY ATTEND THIS MASTER

  • It will provide you with the necessary training to professionalise business management.
  • If your business is still at the planning level, this training process will enable you to develop and perfect your idea.
  • You will learn key improvement concepts to optimise the running and profitability of the business
  • You can rely on the support of expert tutors who will guide you through your project to ensure its feasibility.
  • You will learn from distinguished specialist tutors in the HORECA sector and will benefit from personal tutorials.
  • Practical study cases from active prestigious professionals with whom experiences can be shared in an open, dynamic and safe environment. You will build up long-term relationships with other professionals with ambitions to improve, innovate and create new business opportunities
  • You will be able to combine learning with work or with in-company work experience.
  • You will learn new trends in business models and will be provided with the key knowledge and skills to create profitable and sustainable business formats.
  • You will actively participate in entrepreneurial initiatives and in the generation of new businesses with organisations such as DIGEATALL, Culinary Action and CA Incubadora.
  • +1: The quality of your career will take a leap towards improving your business or guaranteeing the success and feasibility of new projects.

Calendar

Aimed at:

  • Hotel and catering professionals, with aspirations to take a leap forward in the quality of their professional career.
  • Managers and owners of catering businesses motivated by change and by the creation of new models.
  • Entrepreneurs trained in other areas who wish to develop a gastronomy project in the middle term or to specialise in restaurant management.

Programme:

The content of the Master’s degree course is structured as follows:

1. BUSINESS MANAGEMENT

The objective is to obtain the necessary knowledge to be able to define the business model and develop the skills to plan and manage the different areas of a catering business in a profitable manner.

Management = planning + organisation + direction + coordination + monitoring

2. THE GASTRONOMIC OFFER

The objective is to learn about the current gastronomy trends with the aim of developing an individual culinary concept and the criteria needed to assess the coherence of the gastronomic offer with the specific business model.

Likewise, the necessary skills to manage the culinary process efficiently will be acquired in this model.

3. INNOVATION

The objective is to learn how to be in control of the work by using tools designed to generate ideas and develop a creative attitude, as well as how to apply a system of innovation to both the product and the management of the business.

4. CUSTOMER SERVICE

The aim is to acquire the necessary knowledge and skills to design customer service processes, direct the front-of-the-house team and manage the service appropriately.

The basic sommelier skills and knowledge to efficiently manage the wine and drinks service in a restaurant will also be addressed.

5. TUTORIALS, LEARNING EXPERIENCES, PRACTICAL EXAMPLES AND CASE STUDIES

You will learn and understand the key to the success of benchmark business models and develop a coherent and innovative project from prestigious guest speakers, technical visits, gastronomic experiences, demonstrations and with the monitoring and guidance of a tutor.

Calendar

TERM TIMES: From 19 October 2018 to 13 June 2019

TIMETABLE: Monday from 9.00 am to 18.30 pm, Tuesday from 9.00 am to 17.30 pm.

You can find the provisional timetable for the next course HERE

Methodology

CLASSROOM BASED SESSIONS TAKE PLACE ON MONDAYS AND TUESDAYS, 3-4 TIMES A MONTH. 25 INTENSIVE SESSIONS

One session = Monday from 9.00 am to 18.30 pm + Tuesday from 9.00 am to 17.00 pm

Sessions include project tutorials and seminars about supplementary subjects.

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

  • Theory lecture on topics scheduled for the session.
  • Participative analysis and discussion of each topic and their application to restaurant management.
  • Lecture on real-life experiences aimed at contrasting the applicability of the concepts developed.
  • Pooling of distance learning and project activities.
  • Study Trips
  • Culinary demonstrations

The learning is reinforced with the interaction between the participants and the expert professionals and coordinators of the Basque Culinary Centre.

On the distance learning side, participants will have the support of a platform that will enable them to activate previous knowledge during the face-to-face sessions, through reading material, exercises, case studies, etc.

To complete the learning, a project will be developed throughout of the master course; this will include a feasibility plan for a restaurant, either new or already operating. Students will have at their disposal the support of project tutor, who will remain with them for the duration of the project. The actual content of the project will be undertaken in different steps and delivery dates. Students will have the opportunity to carry out their project either individually as a part of a team.

During the course Students who so wish to will also be able to attend practise sessions in management, front of house and/or kitchens within an agreed network of restaurants

You can apply the knowledge you acquire to day-to-day activities and to the project.

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Teachers and guests

THE ORGANISATIONAL STRUCTURE OF THE MASTER’S COURSE COMPRISES AN ACADEMIC TEAM MADE UP OF HIGHLY EXPERIENCED PROFESSIONALS WITH PROVEN ACADEMIC ABILITY. THE TECHNICAL TEAM IS STRUCTURED AS FOLLOWS: PROGRAMME COORDINATOR, PROJECT TUTORS AND EXPERT PROFESSIONALS IN EACH OF THE AREAS.

Some of the experts in catering, communication and gastronomy marketing who teach in the master’s course are:

  • Adela Balderas: technical coordinator of the master’s degree course. Contributing tutor and coach at the Basque Culinary Centre. Visiting academic at Oxford University. Researcher and senior adviser in tourism and management areas. Trainer in national and international companies. Studying for a doctorate in Economic and Business Sciences.
  • Mario Cañizal: vice-president of ANTA and Business Director of Food Services, author of three books on catering.
  • Josep M Valsmadella: Adviser and tutor of marketing and sales in catering and food service companies.
  • Ana Escobar: president and executive director of “Accion y Communication”, a communication and public relations agency specialising in gastronomy, oenology and lifestyle since 1994.
  • Enrique Lezcano: F & B and Operations Director for Melia. Chef and catering entrepreneur.
  • Jose Javier Albizu Lopez: partner and manager of the advisory company “Lopez Galdona y Asociados”.
  • Xabier Gutierrez: psychologist, chef, writer and dreamer. He has directed the research and innovation laboratory of the restaurant Arzak since 1990.
  • Paco Berciano, restaurant adviser on the design of the wines and drinks offer. Author of the website verema.com.
  • Luki Huber: industrial designer and co-creator of the Thinking manual.
  • Luis Arrufat: tutor of cookery at the Basque Culinary Centre. He was the pastry chef at the Bulli restaurant for 6 years.
  • Gonzalo Parras: front of house tutor at the Basque Culinary Centre.
  • Jorge Breton: cookery tutor at the Basque Culinary Centre. Chef and entrepreneur.

Successful chefs, owners of great gastronomy businesses, active entrepreneurs of different innovative business models, etc.

At each session there will be guest speakers, who will relate their real-life cases and prestigious professionals who will transmit their experiences to students, interacting with them in small groups. Some guests from previous years have been entrepreneurs and chefs such as Paco Pérez from the Miramar Restaurant, Iago Pazos from Abastos 2.0, Ricard Camarena from the Ricard Camarena Restaurant, Xabier Torrents from Area, Isabel Maestre from Catering, etc.

Fees / Grants

THE FEES FOR THE CURRENT MASTER’S DEGREE COURSE ARE 7,900 EUROS WHICH MUST BE PAID AS FOLLOWS:

The price of the Master is 8,400 €, which will be paid in the following way:

  • €150 at the time of applying for a place (refundable in full in the event 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 instalments of €1,650.

Financing 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.

Support for 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

Admissions

1 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 To complete the different steps of the selection process

Step 1: Accreditation of education and experience

The Selection Board will assess:

  • The training in the fields of restaurants/catering
  • The professional experience in restaurants/catering.

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

  • Education and training
  • Professional experience

Any documentation to support the commitment of the candidate to the creation of a new gastronomy project.

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 candidates 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 24 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 30.
  • The first selection of applications will take place from the opening of the registration period until the end of July. Successful applicants will be notified as and when the Board completes their assessments.

Replies to applications received after that date will be sent as soon as practical.

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.

Enquiries and further information from cursos@bculinary.com

This school offers programs in:
  • English
  • Spanish


Last updated January 25, 2018
Duration & Price
This course is Campus based
Start Date
Start date
Oct. 19, 2018
Duration
Duration
9 months
Full time
Price
Price
8,500 EUR
Information
Deadline
Locations
Spain - San Sebastián, Basque Country
Start date : Oct. 19, 2018
Application deadline Request Info
End date Request Info
Dates
Oct. 19, 2018
Spain - San Sebastián, Basque Country
Application deadline Request Info
End date Request Info