Master's Degree in Cooking: Technique, Product and Creativity

NEXT EDITION: OCTOBER 2025

Without creativity, there is no technique or proper use of products, and here we teach you why.

This master's program, designed especially for experienced chefs, represents the perfect opportunity for participants to take a qualitative leap in their gastronomic career. During the program, they will deepen their knowledge of products from their origin, exploring their various varieties, gastronomic properties, and their behavior in the kitchen. At the same time, they will immerse themselves in mastering modern techniques, ranging from culinary physicochemistry to the mastery of the most cutting-edge methods.

The highlight is the participation of teachers with extensive professional and educational backgrounds, as well as the opportunity to attend seminars and masterclasses with international product experts and renowned chefs. Additionally, the learning process is enriched with "learning journeys," and students will culminate their experience with the completion of a Master's Final Project.

PRACTICAL INFORMATION

• Start date: october 2025
• Number of credits: 60 ECTS
• On-site format
• Duration: 9 months in total
  • 6 months of on-site training (october 2025 to march 2026)
  • 3 months of external curricular internships (april to july 2026)
• Schedule
  • Monday to Friday from 3:30 pm to 8:30 pm (CEST)
• 18 Spots Available
• Master's degree from MONDRAGON UNIBERTSITATEA awarded by the Faculty of Gastronomic Sciences of Basque Culinary Center
• Inquiries and more information at cursos@bculinary.com

MASTER'S OBJECTIVES

• Acquire the knowledge and skills to design well-executed recipes from conceptualization to presentation to the customer.
• Gain advanced competencies in product knowledge and the consolidation of a wide range of traditional and modern culinary techniques interrelated with each other.
• Complete a stage in restaurants that operate effectively.
• Develop creative abilities to design dishes with personality by mastering products, varieties, and qualities and putting technique at the service of the concept.

CAREER OPORTUNITIES

We understand that professional opportunities may vary depending on geographical location and individual student preferences; however, with this program, participants can assume roles and functions in the following positions and areas:

• Head Chef.
• Head of section in restaurants and hotels.
• Trainer or facilitator in training centers.
• Research Chef for brands in the food industry.
• Entrepreneur of businesses related to cooking.

HERE'S A PREVIEW