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

NEXT EDITION: OCTOBER 6TH 2025

ENROLL HERE (enrollment until october 1st or until spots are filled)

Acquire skills to conceptualize and execute innovative dishes that combine tradition and modernity.

The Master’s in Cookery: Technique, Product, and Creativity provides advanced specialization in culinary techniques, focusing on operational excellence, applied creativity, and product mastery as key differentiators in contemporary cuisine.

Designed to boost your professional profile, the Master combines intensive campus-based training, the learning by doing methodology, and innovative approaches to help you develop technical, strategic, and leadership skills in high-demand kitchen environments.

You will engage in practical sessions covering fermentation, smoking, advanced cooking techniques, and contemporary applications such as the use of gases, siphons, and cutting-edge preservation systems. You will learn to work with seasonal ingredients, applying traceability and sustainability criteria—from origin to plate.

The experience is enriched through Learning Journeys to production centers, farms, wineries, and local producers. These visits offer immersive insight into the food value chain, reinforcing the connection between technique, territory, and culinary innovation.

To conclude, you will take on a real-world final challenge: design and execute a 15 to 18-course experimental tasting menu for a panel of experts. This dinner service, held at Basque Culinary Center, will allow you to demonstrate your technical skills and creativity in a professional setting. This project consolidates your learning and showcases your capacity to make a meaningful impact in contemporary cuisine.

PRACTICAL INFORMATION

• Start date: October 6th, 2025
• Registration deadline: October 1, 2025
• Language: Spanish
• Duration: 60 ECTS
• 18 available slots
• Campus-Based Learning
• Location: Basque Culinary Center
• Academic period: From October 6, 2025 to June 12, 2026
  • In-person classes: Monday to Friday, from 15:00 to 20:00h (CEST)
  • Internship period: From April to June 2026
• Degree type: Permanent Learning Master’s Degree from the University of Mondragón
• Degree: Master’s Degree in Cookery: Technique, Product, and Creativity
• For inquiries and more information click here.

MASTER’S OBJECTIVES

• Acquire the knowledge and skills to design well-executed recipes, from conceptualization and technical preparation to final presentation to the customer.
• Develop advanced competences in comprehensive product knowledge and in mastering both traditional and modern culinary techniques.
• Complete a professional stage in renowned restaurants, applying the knowledge and methodologies acquired during the Master’s program.
• Enhance creative abilities to design distinctive dishes, mastering ingredients, varieties, and quality levels.
• Integrate sustainability, traceability, and zero-waste principles into every culinary decision.

PROFESSIONAL OPPORTUNITIES

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

Restaurants:

• Head Chef in fine dining or high-end gastronomic establishments.
• Station Chef (Chef de Partie) managing specific kitchen sections.

Education and Food Industry:

• Culinary Instructor in training centers.
• Research Chef contributing to product development and innovation.

Culinary Entrepreneurship:

• Gastronomic Entrepreneur with a sustainable, creative identity.