MASTER'S DEGREE IN advanced cookery

NEXT EDITION: FEBRUARY 12, 2024

REGISTRATION OPEN UNTIL JANUARY 26 OR UNTIL ALL SPOTS ARE FILLED.

We strive for realistic excellence

Improving one's skills is an ongoing endeavor. To attain a certain level of perfection, knowledge must be continuously tested. It needs to adapt to different contexts and challenge itself as time passes. We keep that in mind. Our students have the opportunity to immerse themselves in an environment where they can acquire advanced culinary technical knowledge. This program, featuring hands-on workshops, showcookings, and gastronomic activities, enables them to explore a wide range of culinary techniques and products. Additionally, it places a strong emphasis on developing the professional competencies required for comprehensive kitchen management.

PRACTICAL INFORMATION

• Start date: February 12, 2024.
• Number of credits: 60 ECTS
• Campus-Based Learning at Basque Culinary Center
• Duration: 8 months in total
  • 5 months of campus based training (February 12 to July 12, 2024)
  • 3 months of external internships (August to November 2024)
• Schedule
  • Monday to Friday from 9:00 am to 2:00 pm (CEST)
• 18 Spots Available
• Master's degree awarded by MONDRAGON UNIBERTSITATEA and delivered by the Faculty of Gastronomic Sciences at Basque Culinary Center
• For inquiries and more information, contact us at cursos@bculinary.com

MASTER'S OBJECTIVES

• Develop updated experiences based on multiple culinary knowledge based production techniques.
• Recognize the optimal point for the consumption of raw materials.
• Identify the most suitable and innovative food processing techniques.
• Acquire basic skills for leadership and teamwork.
• Internalize and act in accordance with the values and ethics of a contemporary chef.
• Learn about the main milestones in the history of gastronomy and food.

CAREER OPORTUNITIES

We understand that professional opportunities can vary depending on the geographic location and individual preferences of students. Nevertheless, with this program, participants can pursue roles and positions in the following areas:

• Chef in restaurants and hotels
• Chef in institutional catering
• Entrepreneur in culinary-related businesses

READ OUR STUDENTS