2. WE ARE PRESENTING A
DREAM COME TRUE: AN
INNOVATIVE PROJECT
WITH INTERNATIONAL
PROJECTION, AIMING
TO PROMOTE ADVANCED
KNOWLEDGE ON
GASTRONOMY BY MEANS
OF TRAINING, RESEARCH
AND INNOVATION.
MEETING PLACE. San Sebastian, the unbeatable backdrop for the Basque Culinary Center and its architectural beauty make the
building the perfect place to hold meetings, conventions, etc. Consequently, the Basque Culinary Center would be delighted to hear
from you, explaining your needs so we can make the right service available to you.
3. A
PIONEERING
FACULTY
Fitting right in with its
environment, the Basque
Culinary Center building
projects a solid, innovative,
suggestive and daring image.
This 15,000 square metre
building takes centre stage
on a campus surrounded by
nature in an incomparable
city: Donostia-San Sebastián.
Designed in a U shape, the building structure Show-cooking classroom, auditorium, library, labs,
can be organised into two areas: academic and sensorial analysis rooms, meeting rooms, small
practical. A functional building, fitted with the reception rooms... inside these luminous facilities,
best equipment available to users plus optimum to boost knowledge exchange.
distribution for learning and dissemination zones.
A PIONEERING FACULTY, designed to work for users.
Workshops on cooking, meat, fish, cold meat,
baking, bread-making, finished product cold
chamber... for practical learning.
4. TRAINING
THE FACULTY OF GASTRONOMIC SCIENCES,
PART OF MONDRAGON UNIBERTSITATEA,
MEETS THE NEED FOR COVERING AN
INTERDISCIPLINARY ACADEMIC TRAINING
SPACE FOR STUDYING GASTRONOMY AS A
SCIENCE AND PROVIDES THREE TRAINING
CATEGORIES TO COVER DIFFERENT NEEDS:
DEGREE, MASTER’S AND VOCATIONAL
TRAINING AND WE ALSO OFFER COURSES FOR
GASTRONOMY ENTHUSIASTS.
FOR YOUNG PEOPLE LOOKING FOR AN EXCITING PROFESSION
DEGREE IN GASTRONOMY AND CULINARY ARTS
This degree aims to cover all requirements to train up qualified professional profiles,
meeting the profession’s current challenges and bringing a scientific and technical
approach to learning with a new interdisciplinary focus.
Degree studies last four years and cover areas of knowledge such as kitchen-dining
room, business management, science and technology and culture and art that are
given in Spanish and English with outside work experience in the first year.
5. FOR PROFESSIONALS WISHING TO TAKE A QUALITATIVE LEAP IN THEIR CAREER...
MASTERS IN RESTAURANT INNOVATION MASTER’S IN COOKING, TECHNIQUE AND
AND MANAGEMENT PRODUCT
The success and sustainability of a restaurant With the aim of creating new gastronomic products or
depends to a large extent on the project’s strict additional business models, this Master’s course will
design and acquiring the necessary skills to run look in greater depth at knowledge of contemporary
it. During the Master’s course, different innovation cookery techniques and traditional techniques that
strategies, affecting all restaurant areas, will be have made it possible for cookery to evolve.
looked at in greater depth.
FOR PROFESSIONALS WISHING TO REFRESH THEIR KNOWLEDGE...
TRAINING FOR PROFESSIONALS
Courses for professionals meet the need to train In Company Training: BCulinary offers customised
better qualified professional profiles, specialising training for different businesses in the sector, with
skills in the sector. The challenges facing a catering complete format and content flexibility. Working
professional in such a competitive world mean that jointly with companies to design course content, they
they have to keep training throughout their career. can create a programme with the most appropriate
With over 40 courses a year, excellent teachers resources and learning methods to boost your
working with small groups and designed for you to competitive advantage.
take this knowledge and use it directly in your work.
FOR COOKERY ENTHUSIASTS... FOR THE YOUNGER GENERATION...
BCULINARY CLUB BCULINARY UDAN
Basque Culinary Center aims to promote passion In order to pass on our enthusiasm for cookery
for gastronomy and so we have set up the Bculinary to young people, we organise a summer camp
Club concept. It offers sessions to be able to share every year on gastronomy and cuisine. Young
hobbies, fast access to all kinds of knowledge or people learn traditional recipes, innovative cookery
the opportunity to bring an avant-garde aspect to techniques, they do practicals with great chefs, go
your creations. These are courses combining art and on visits and excursions... in short, they have a great
gastronomy, where the educational side is fun and time discovering the secrets of gastronomy!
the culture succulent.
6. RESEARCH
BASQUE CULINARY CENTER
HAS A RESEARCH CENTRE TO
AND INNOVATION
PROMOTE AND RUN PROJECTS IN
THE GASTRO AND NUTRITIONAL
CATERING SECTORS.
This centre aims to transfer the scientific and
technological results obtained, both in the faculty
and in the actual centre, to society in general and
the industry in particular. It is also in charge of
boosting and developing joint research processes
between Universities, Technology Centres,
companies and public bodies, generating a
network capable of creating and transferring
knowledge.
SETTING UP
NEW COMPANIES
TECHNOLOGY
AND RESEARCH
UNIVERSITIES
CENTRES AND
UNIVERSITIES
RTD COMPANY RTD
7. INTERNATIONAL CONSULTANCY COUNCIL
The International Consultancy Council presided Blumenthal (United Kingdom), Massimo Bottura
over by Ferrán Adriá, made up of the most (Italy) and René Redzepi (Denmark).
influential cooking professionals from all over the Helped by the International Consultancy Council,
world, provides the Basque Culinary Center with the Basque Culinary Center promotes the chef’s
strategic consultancy: Yukkio Hattori (Japan), social dimension. This vision featured in the
Michel Bras (France), Dan Barber (United States), open letter to tomorrow’s chefs written in Lima in
Gastón Acurio (Peru), Alex Atala (Brazil), Heston September 2011. http://lima2011.bculinary.com
CHEFS ON THE BOARD
Chefs Juan Mari Arzak, Martin Berasategui, Pedro Subijana, Karlos Arguiñano,
Andoni Luis Aduriz, Hilario Arbelaitz and Eneko Atxa.
