Master's Degree in Management and Design of Gastronomy Tourism Experiences

NEXT EDITION: OCTOBER 2025

From tourist to expert in one step

Tourism goes beyond simple visits to places. It involves understanding a location comprehensively, from climatic factors to geography and human behavior. Our program specializes in culinary tourism, offering a strategic approach aligned with the most innovative trends. The focus is on the management and design of gastronomic experiences, equipping students with the skills necessary to excel in an industry that provides increasing professional opportunities due to the growing interest in gastronomy within the tourism sector.

Located in Donostia-San Sebastián, the epicenter of culinary tourism, our master's program provides a unique opportunity to learn and work in an environment steeped in tradition and culinary culture. Pintxos, local markets, restaurants, and the quality of regional products are just a few examples of the gastronomic richness this region has to offer, and our program is the gateway to discovering it.

PRACTICAL INFORMATION

• Start Date: october 2025
• Number of credits: 60 ECTS
• Part-Time On-Site Format
• Duration: 10 months in total
  • 4 months online (october 2025 to march 2026)
  • 3 months in-person (march to june 2026)
  • 3 months of internships (june to september 2026)
• 20 Spots Available
• Master 's Degree awarded by Mondragon Unibertsitatea, delivered by the Faculty of Gastronomic Sciences at Basque Culinary Center.
• For inquiries and further information, please contact us at cursos@bculinary.com.

MASTER'S OBJECTIVES

• Design, position, and promote creative, innovative, and competitive products and experiences in Gastronomic Tourism.
• Understand the operation of Gastronomic Tourism destinations.
• Implement tourist and marketing plans for Gastronomic Tourism.
• Address the relationship with markets to attract and establish successful and lasting relationships with gastronomic tourists.
• Develop sensory skills that allow for understanding and distinguishing tasting and sensory evaluation processes.

CAREER OPORTUNITIES

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

• Tourism and gastronomy advisor/consultant.
• Director of tourist destinations with a gastronomic component.
• Organizer of gastronomic events.
• Wine tourism manager in wineries.
• Tourism manager in dairies, oil mills, etc.
• Travel agent in agencies specializing in gastronomic tourism.
• Experience manager in hotels or hotel chains.
• Guide for gastronomic tours.

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