Master in Advanced Cookery

NEXT EDITION: FEBRUARY 2026

Gain a comprehensive vision of contemporary cuisine.

The Master in Advanced Cookery is designed for chefs seeking tools to achieve culinary excellence and expand their skills in management, creativity, and sustainability.

The aim of this Master’s program is to train you as a contemporary chef. You will discover traditional techniques and master the most current ones, while embracing the values of modern cuisine. You will develop leadership skills, understand the importance of front-of-house operations and their language, and cook with sustainability principles and resource efficiency in mind.

Your journey will be guided by experts with diverse perspectives in gastronomy: from kitchen and pastry, to front-of-house, team and cost management, culinary science or menu design, among others. Throughout the program, renowned professionals from the gastronomic sector will share their success stories through seminars, showcookings, and masterclasses.

The experience is further enriched with Learning Journeys — educational visits to restaurants, production centers, innovative business models, and sectors such as the meat and agricultural industries. These visits will allow you to observe real-world practices and learn directly from professionals who are shaping the future of gastronomy.

Upon completion, you will be fully prepared to take a qualitative leap as a chef, with a comprehensive and distinctive perspective of culinary processes.

PRACTICAL INFORMATION

• Start date: February 2026
• Enrollment opens: June 15th, 2025
• Language: Spanish
• Duration: 60 ECTS
• 18 available slots
• Campus-Based Learning
• Location: Basque Culinary Center
• Academic period: from February 2026 to July 2026
  • In-person classes: Monday to Friday, from 08:30 to 13:30h (CEST)
  • Internship period: August 2026 to October 2026
• Type of Degree: Permanent Learning Master’s Degree from the University of Mondragón
• Degree: Master’s Degree in Advanced Cookery
• For enquiries and more information click here

MASTER’S OBJECTIVES

• Develop culinary production techniques and systems that allow for the preparation of both basic dishes and complex, creative proposals.
• Recognize the optimal consumption point of raw ingredients and analyze their organoleptic and physicochemical properties, as well as their culinary behavior, to ensure coherent application in the kitchen.
• Identify the most suitable and innovative techniques and processes according to the type of product, its intended use, and customer needs.
• Manage kitchen resources efficiently and operationally, including cost control, supplier management, quality assurance, and food safety.
• Internalize the values of contemporary cuisine, incorporating sustainability, professional ethics, teamwork, and sensitivity to nutritional and allergen-related aspects.

PROFESSIONAL OPPORTUNITIES

Upon completing the Master’s program, you will be prepared to take on key roles across various areas of professional cookery, in both creative and operational environments. Career paths may include

Restaurants

• Chef, station chef (chef de partie), or sous chef in fine dining establishments, leading culinary processes and ensuring the quality of dishes.

Hotels and Catering Services

• Head chef or second-in-command in hotel kitchens, catering services, or institutional food service, managing teams and daily operations.

Culinary Entrepreneurship

• Owner and chef of your own gastronomic business, developing and leading a unique, technically sound, creative, and sustainable culinary concept.