Basque Culinary Center

Master in Culinary Arts Technique, Product, and Creativity

English Edition · January 2027 · San Sebastián

Avant-garde dish by BCC master students — salmon roe on matte black plate

Master in Culinary Arts: Technique, Product, and Creativity

Cook with purpose.
Create with identity.
Evolve as a professional.

A global, future-focused culinary programme to develop chefs as creative leaders — building relevant, sustainable and scalable gastronomic concepts.

18 January 2027 · 18 places only · Mon–Fri, 9:00–14:00

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Open the application form →

€150 application fee — fully refundable if not admitted. We respond within 48 hours.

Why This Master

What sets this programme apart.

This master is not about replicating what already exists — it is about developing the judgement, technique and creative clarity to build what comes next.

Creativity grounded in knowledge

Develop structured culinary creativity based on product knowledge, technical mastery and contextual understanding. Learn to create dishes with meaning, coherence and a strong professional identity.

Advanced technique at the service of concept

Work with cutting-edge techniques, new equipment and contemporary trends as tools to design dishes with purpose — always aligned with a coherent gastronomic concept.

100% practical methodology

Practical workshops. Learning Journeys to explore ingredients at origin. A 15–18 course Final Master's Project. A real dining event for real clients. Professional placements in leading restaurants.

Immersion in the BCC ecosystem

Masterclasses with world-renowned chefs. Continuous interaction with an environment fully immersed in gastronomy. Access to an international culinary network from day one.

Real professional development

By the end of the Master's, you will have stronger professional judgement — capable of understanding ingredients, applying technique with intention and adding creative value across diverse culinary contexts.

GOe — Gastronomy Open Ecosystem, San Sebastián

Where You Will Study

Donostia–San Sebastián.
The world's most
gastronomically dense city.

Consistently ranked among the world's leading gastronomic capitals — a city where tradition and innovation coexist, enriching learning far beyond the classroom.

The programme is taught at GOe — Gastronomy Open Ecosystem, the new headquarters of Basque Culinary Center and a leading gastronomic innovation hub in Europe.

Michelin ★ within 500m

2009

Founded in Donostia

1,400㎡

Professional kitchen space

Research labs & studios

GOe is an open, collaborative ecosystem where talent, knowledge and technology converge — purpose-built for the future of culinary education and innovation.

An inspiring environment where every meal is a masterclass.

Who Is It For

Designed for chefs ready for their next chapter.

Professional Chefs

With experience in fine dining or contemporary restaurants — who wish to refine technique, broaden product knowledge and develop their own creative judgement.

Culinary Arts Graduates

With vocational, university or non-formal training at leading gastronomic institutions, seeking to consolidate their profile towards greater technical and creative mastery.

Aspiring Leaders

Chefs looking to launch their own projects, lead creative processes or join high-performing teams — who need to strengthen technical foundation and professional vision.

A university degree is not required. The programme is open to professionals with relevant experience in the culinary sector.

Career Transformation

Beyond the title of chef.

After completing the Master's, you will be prepared to grow within contemporary gastronomy — contributing greater professional judgement, creative capacity and value across different culinary settings.

Fine dining & high-level culinary projects

As a specialised chef or chef de partie, where creativity, rigor and a distinctive voice are valued.

Culinary creativity & innovation

Contributing to the development of dishes, menus and gastronomic concepts in R&D contexts.

Gastronomic entrepreneurship

Launching your own projects with a solid foundation in technique, product knowledge and creativity.

Consultancy & culinary education

Sharing technical and methodological expertise with restaurants, brands and institutions.

BCC students and chef working in GOe kitchen

Chef and student collaborating on dish at GOe — Basque Culinary Center

Methodology

The lab is your
classroom.

A learning-by-doing methodology combining practice, experimentation and collaborative learning. Progressive phases integrating theory with practical activities and real projects.

100%

Practice-based

15–18

Course final menu

Month internship

Jan–Oct

2027 full programme

Methodology

Learning by doing, experimentation & collaborative projects

Format

In-person on campus + 3-month internship in leading restaurants

Schedule

Monday to Friday, 9:00–14:00 (CEST)

Final project

Tasting menu of 15–18 courses presented to industry jury

Learning Journeys — past editions visited Bodega El Capricho and dined at Michelin-starred venues Ikaro and Barro.

Students learning in BCC professional kitchen

Master students on Learning Journey at Bodega El Capricho

Syllabus

Six modules.
One coherent journey.

The curriculum unfolds progressively — from culinary context and advanced technique to product mastery, creative innovation, a final master's project, and a three-month professional internship.

Location

GOe Campus
San Sebastián, Spain

Degree

Professional Master
Mondragon University

Language

English
International cohort

Cohort

18 students max
January 2027

Module I — The Chef & Today's Culinary Context+

History of cuisine · Sensory analysis · Culinary chemistry · Food quality, safety & hygiene · Sustainability · Customer experience & Front of House · Personal skills · Digitalisation in restaurants · Restaurant management · Nutrition · Food & beverage pairing · Operational efficiency, cost control and workflow organisation.

Module II — Culinary Techniques+

Dehydration & smoking/curing · Moist-heat, fat-based and acid-based cooking · Fermentation: lactic, alcoholic, koji, penicillium, kombucha · Vacuum cooking (sous-vide) · Gas & siphon techniques · Thickeners, gelling agents, emulsifiers & aerating agents · Nixtamalisation · Liquid nitrogen & dry ice · Functional ingredients (cocoa butter, inulin, maltodextrin, methylcellulose) · Modern R&D kitchen equipment · Pastry & dessert techniques.

Module III — Products+

Vegetables & plant-based: seasonal cooking, horticultural techniques, alternative proteins · Animal-based: eggs, dairy, meat, game & offal · Grains, seeds & cereals · Meat: Iberian pork, game, offal, poultry · Spices · Seafood: fish, shellfish, crustaceans, molluscs, sea vegetables (seaweed, halophytes) · Bread.

Module IV — Creativity, Trends & Innovation+

Innovation in dishes · Menu concepts & proposals · New trends · Challenges in gastronomic perception · Creative processes in the restaurant · Creative methods for dish design & architecture · Creativity tools for recipe development · Artificial Intelligence applied to dish development and operational efficiency.

Module V — Final Master's Project+

Each team of 4–5 students develops an experimental tasting menu of 15–18 courses — from conceptual design to technical execution. Culminates in a dinner service judged by industry professionals, guest chefs and BCC faculty, assessing the technical result, creative proposal and overall gastronomic experience.

Module VI — Professional Internship (3 months)+

Internships in national and international leading restaurants and culinary organisations. The programme coordinator provides personalised guidance. Three months of full-time dedication (July–October 2027). Senior profiles may validate prior professional experience.

Faculty & Network

Taught by those actively shaping gastronomy.

Programme Coordinator

Alberto Rodriguez

International career spanning Michelin-starred restaurants, luxury hotels and large-scale gastronomic operations. Trained in renowned kitchens including Echaurren, Tickets and 41° by Albert Adrià. Led kitchens at The Peninsula Beijing, Aqua Group Hong Kong and La Serre Dubai. Currently Senior Expert in Culinary Innovation & Global Professional Trainer at Basque Culinary Center.

Core Faculty

Chef & Researcher

Jorge Bustamante

Chef & Researcher, BCC.

International Fine Dining

Nicolás Peranic

Chef & Executive Chef, International Fine Dining Projects.

Pastry & Sweet Cuisine

Víctor de Castro

Pastry Chef & Coordinator, Master's in Restaurant Pastry, BCC.

Bread & Cereals

Edorta Salvador

Agronomical Engineer & Breadmaking Technology Specialist, BCC.

Culinary Chemistry

PhD Iñaki Álava

Professor of Culinary Chemistry & Researcher, BCC.

Leadership & Management

PhD Adela Balderas

Program Director & Professor of Leadership, BCC.

Sensory Analysis

PhD María Mora

Senior Researcher in Sensory Analysis & Consumer Behaviour, BCC.

Innovation & Business

Lorea Mendizabal

Gastronomic Innovation & Business Development, BCC.

Cooking Coordinator

Christian Marquina

Chef, Lecturer & Cooking Coordinator, BCC.

Guest Chefs & Industry Experts

Masterclasses, demonstrations and dialogues offering direct exposure to global culinary excellence.

Mauro Colagreco — Mirazur ★★★ Albert Adrià — Enigma Jesús Sánchez — El Cenador de Amós ★★★ Josh Niland — Saint Peter Rodolfo Guzmán — Boragó

Practical Information

Clear terms.
Transparent fees.

Start date18 January 2027

LanguageEnglish

Duration60 ECTS

FormatIn-person + 3-month internship

ScheduleMon–Fri, 9:00–14:00

LocationGOe, San Sebastián

Cohort size18 seats maximum

Degree awarded byMondragon University

Total tuition fee €17,740

Included: BCC uniform, materials & platform access, Learning Journey, guest chef masterclasses, internship management, degree issuance, library access, Bculinary Alumni network.

Payment: €150 on application (refundable if not admitted). 25% (€3,897.50) on admission. Balance in 3 instalments of €3,897.50 — Jan, Mar, May.

Admissions Process

Three steps to your place.

Submit your application

Complete the online form (€150 — fully refundable if not admitted) with your CV, personal statement and a brief portfolio or description of your professional project.

Personal interview

A 30-minute video conversation with the admissions committee. We assess your professional background, competencies and alignment with the programme's goals.

Selection & confirmation

Successful candidates receive a formal offer. A 25% reservation fee secures your seat. Applications are reviewed on a rolling basis.

Only 18 seats per cohort.

Applications for January 2027 are now open. We review on a rolling basis — early applications are strongly encouraged.

Apply for January 2027 →

Master in Culinary Arts Technique, Product, and Creativity

Cook with purpose.
Create with identity.
Evolve as a professional.