Basque Culinary Center
Description of Basque Culinary Center
Basque cuisine is considered the most refined, developed and authentic cuisine of Spain. It is not surprising that the Basque Culinary Center gained deserved fame not only in the country, but also throughout Europe. The center was opened in 2009, and today it is considered the flagship of culinary education with teachers from among the best chefs of the world, the main office of the leading national gastronomic universities, an important innovation and research center in the field of cookery.
The basic motto of the Basque Culinary Center is the phrase "Learn, doing" - to master culinary and confectionery skills without constant practice is completely impossible: practical classes and personal student projects are an integral, essential part of the learning process .
Basque Culinary Center is located in the beautiful coastal city of San Sebastian: "Northern Pearl" is famous for its rich culture and heritage of the centuries-old of the past. Also, the city is characterized by the maximum concentration of Michelin stars - there are not so many prestigious restaurants in any part of the world! It is in San Sebastian that the best, famous chefs work: Juan Mari Arzac, Martin Berasategui, Pedro Subihana. Restaurants of each of them are marked by the maximum number of Michelin stars: 3 stars mean that for the sake of dinner in such an institution it is worth planning a special trip. In addition, San Sebastian is famous for its annual International Gastronomic Forum, which gathers the best representatives of the gastronomic and culinary industry of the world.
Programs and prices, tuition fees in Basque Culinary Center
Brief information:
- Age of students: 17-18 years;
- Duration: 4 years;
- Language of instruction: Spanish;
- Minimum requirements for admission: Spanish language at B2 and above.
About the educational program: Bachelor's program is the first stage of higher professional education. These are basic, key skills and knowledge: both theoretical lectures and seminars, and numerous workshops in school kitchens, laboratories and workshops. Graduates of bachelor's programs can already start a successful career - if they plan to occupy leadership, high-ranking positions, they can continue their studies at the magistracy.
Quick overview:
- Age of the pupils: from 21 years old;
- Course duration: 1-2 academic years.
About the educational course: Training on the master's program is a deeper, more thorough study of selected disciplines in a narrower field of knowledge and profession. It is obligatory for all international students to write a thesis (with practical research), as well as a minimum of 450 hours of practice - the opportunity to provide the best restaurants in Spain and Europe.
The following specialties and directions are offered:
1) Master of Culinary Sciences:
Prestigious applied specialty, aimed at in-depth study of existing food products, development of new recipes and ingredients.
2) Master of Tourism:
A promising, young and sought after direction, developed jointly with the World Tourism Organization. Specialists of this profile are able to make the best tours, excursions and trips around the world in order to get acquainted with national culinary specialties, cuisine, recipes and ingredients, as well as the traditions of winemaking, the combination of drinks and dishes.
3) Master in Innovation and Restaurant Management:
A very modern and demanded specialty, aimed at studying new trends and trends of restaurant business of the XXI century. Graduates will be able to create and capture non-standard, innovative (and revolutionary) concepts, calculate economic profitability, make plans for development and success for small, medium and large businesses.
4) Master of Creative Gastronomy:
Comprehensive, in-depth, thorough study of the basic principles of gastronomy, food processing technologies, "modernizing" traditional methods and applying creative approaches and technologies.
5) Master of Confectionery:
A thorough study of all aspects of high cuisine and confectionery craftsmanship - both avant-garde and classical techniques, the introduction of new products and processing techniques, the creation of new recipes and types of feed.
6) Master of Sommelier:
A special course for wine specialists: the production and fineness of processing, the rules of vineyards and production, the peculiarities of the wine market (and other beverages) for HORECA.
7) Master of Gastronomic Sciences:
The study of the characteristics of products in the role of ingredients, a variety of processing and feeding techniques, non-standard cooking options.
Brief information: Special short-term courses that take no more than 1-2 months are designed for already prepared international students: so you can deepen and expand your knowledge, acquire new skills, increase your value in the international labor market. Professional educators and invited lecturers and specialists give students the most relevant information, producing really qualified young workers ready to build a successful career.
The following specialties and directions are offered:
1) Bartender and modern cocktails:
Study of basic, classical drinks (liqueurs, tinctures, wines, spirits), cocktails and soft drinks, barista culture and coffee. Numerous practical exercises and the opportunity to develop or modernize the author's recipes, the culture of the marjage of food and drinks.
2) Avant-garde techniques in creating sweet snacks and desserts:
A unique course aimed at mastering the most innovative, modern techniques of cooking, decorating, decorating and serving desserts, developing new recipes and mastering the author's techniques. Working with modern materials, ingredients, textures, new flavor combinations of products, creative feed.
3) Improving culinary techniques - advanced level:
Mastering of the best modern and classical methods of processing, preservation, cooking products (various forms of heat treatment), confectionery and bakery secrets (from the most basic, key to innovative), new products and flavor combinations.
4) Avant-garde cooking techniques:
Modern cuisine: logical techniques, molecular subtleties. Innovative applied creative processes, new products, flavor combinations and non-standard ingredients.
Subjects and sports
Facilities and equipment at Basque Culinary Center
Basque Culinary Center occupies a modern five-story building on the slope of a green hill: the total area exceeds 15 thousand square meters. Special entrances on the upper levels, a unique layout and architectural appearance (numerous balconies make the building look like a stack of plates) - all this makes the Basque Culinary Center an important architectural dominant of San Sebastian.
Inside the building, students are provided with classes for theoretical lectures and numerous training kitchens, workshops, warehouses for storage of food and equipment, lounges for recreation, cafeterias and coffee shops, computer classes and conference rooms - decisively All that may be needed for easy and effective learning.
Admission dates and extra charges
The cost of training in the Basque Culinary Center depends on the chosen program.
Types of educational programs:
- Bachelor's program;
- Masters programs:
- Master of Culinary Science;
- Master of Tourism;
- Master in Innovation and Restaurant Management;
- Master of Creative Gastronomy;
- Master of Confectionery;
- Master of Gastronomy.
- Short-term educational courses:
- Avant-garde culinary techniques;
- Bartender and modern cocktails;
- Avantgarde techniques In making sweet snacks and desserts;
- Improving culinary techniques - advanced level.
Some services are paid additionally to tuition fee:
- Registration fee;
- Educational deposit;
- Accommodation and meals;
- Additional lessons (optional);
- Additional leisure activities and excursions (optional);
- Air tickets;
- Transfer in both directions;
- Mandatory medical insurance;
- Personal pocket expenses;
- Visas E-fees and services, translation and certification of documents;
- Consular fee (payable at the Embassy).
Extras:
- Registration fee (for a programme/course)
Institution on the map
Residence permits, citizenship and other services
- Guardianship services during the studies
- Student supervision
Review about Basque Culinary Center
Recommendations on when to apply
| Language courses, schools and children's language camps | Primary and secondary education - private schools | Preparation programmes for entering universities - higher education | Higher education (after completing accredited programs A-level, IB, High School) - Bachelor, Master, MBA |
| - we recommend to apply 6-9 months before the start of the course (some camps and schools offer discounts for early booking or for lengthy study programs) - there are some very popular and high demand children's camps, where the applications need to be submitted 1 year in advance (in particular Switzerland , Great Britain , USA , Canada , Austria) | - we recommend to apply one year before the start of the training program, - some schools have a specific time frame (September-November - please specify an individual school) - some schools require tests in several stages (UKISET, internal tests of the school: English, mathematics, logics, subjects, interview, some require a personal visit) | - we recommend to apply one year before the start of the program, - for Foundation and Pathway programs, IELTS and TOEFL certificates are usually required, respectively | - recommended submission one year before the start of the program, - the deadline normally closes in January, for TOP HEIs and, as a rule, in March in other universities - for a bachelor, a Foundation or Pathway preparatory program a completed A-level, IB, High School + IELTS / TOEFL are required - for Masters you need a graduated higher education, in some cases you need a pre-Masters program - MBA requires completed higher education, work experience preferably at least 2-3 years, etc. |
