MASTER'S DEGREE IN advanced cookery

NEXT EDITION: FEBRUARY 10, 2025

ENROLL HERE

Gain a comprehensive vision of cooking

The Master in Culinary Refinement is designed for chefs who seek tools to achieve culinary excellence and expand their skills in management, creativity, and sustainability.

The goal of the Master is to train you as a contemporary chef. You will discover traditional techniques and master the most current ones while integrating modern culinary values. You will develop skills to manage teams, understand the importance of the front of house and its language, and cook while integrating principles of sustainability and efficient resource management.

Your learning process will be guided by experts with diverse approaches in Gastronomy, from the kitchen, but also from the front of house, team management and cost management, culinary chemistry, pastry, and gastronomic offer design, among others. Additionally, throughout your training, leading figures in gastronomy will share their success stories through seminars, showcookings, and masterclasses.

The experience is enriched with the ‘Learning Journeys,’ educational trips where you will visit restaurants, production centers, innovative business models, as well as the meat and agricultural industries, among others. These visits will allow you to closely observe real practices and learn directly from professionals who are setting trends in the world of gastronomy.

Upon completion, you will be prepared to take a qualitative leap as a chef in gastronomic business models, understanding and mastering culinary processes from a comprehensive and unique perspective.

PRACTICAL INFORMATION

• Start Date: February 10, 2025
• Number of Credits: 60 ECTS
• On-campus format
• Academic Period: February 10 - July 11, 2025
  • 6 months of on-campus training
  • 3 months of internships
• 18 Spots Available
• Degree: Professional Master in Culinary Refinement
• Inquiries and more information at cursos@bculinary.com

MASTER OBJECTIVES

The general objective of the Master is to develop advanced skills in fundamental culinary techniques and kitchen management within gastronomic business models. Additionally, the Master aims to help you achieve the following objectives:

• Develop multiple culinary production and elaboration techniques and systems to respond to both basic and everyday gastronomic demands as well as complex and creative elaborations.
• Recognize the optimal consumption point of raw materials. Break down the organoleptic properties of foods to achieve their pairing, understand their physicochemical properties, and their behavior in the kitchen.
• Identify the most appropriate and innovative food processing techniques based on the product's characteristics, subsequent use, and customer needs.
• Learn operational and cost management in the kitchen, including recipe costing, cost tracking and registration, supplier management, quality control, and food safety.
• Acquire basic skills to lead and work in teams.
• Internalize and act according to the values and ethics of a contemporary chef, as well as be sensitive to sustainability and nutritional and allergen aspects in menu design.

CAREER OPPORTUNITIES

Upon completion of the Master, you will be qualified to excel as a culinary professional in roles such as:

• Chef, Chef de Partie, Sous Chef in restaurants, hotels, collective catering, own businesses, among others.

HEAR/READ FROM OUR ALUMNI