Have you studied cooking and feel you still have much to learn? Do you have long experience as a chef but have never been formally trained?

During five weeks of intensive training, students, guided by tutors of the Basque Culinary Centre will perfect their culinary techniques; a journey through all the handling and conservation techniques, cooking process, patisserie and introduction to avant-guard trends, all of which will enable you to consolidate your knowledge and acquire new skills in dish preparation and presentation.


This programme of specialisation is aimed at professionals in the sector, with formal training and/or previous work experience in the field.

The programme develops the following knowledge areas:


History, sensorial analysis, culinary chemistry and food quality.


Fundamentals, applications and preparation of associated dishes

  • Food handling and conservation techniques
  • Cooking techniques applied to the preparation of food
  • Basic manufacture of restaurant patisserie: cakes, pastries, ice creams and sorbets.
  • Basic bakery: methodology, techniques and equipment.
  • Other techniques:
    • “To the forefront… a wink to modernist cuisine”
    • New techniques: gels and thickeners, foams and emulsions
    • New products: obulato, carta fata, maltodextrine
    • Serving and staging: tableware and utensils
    • Creative processes

80% of the training programme is carried out in practical workshops, using “learning by doing” methodology.


TERM TIMES: from 2 May 2007 to 2 June 2018

TIMETABLE: Monday to Friday from 15:00 to 20:00


REGISTRATION: the registration period will commence in December 2017 until all places have been allocated


80% of the training programme is carried out in practical workshops, using “learning by doing” methodology

  • Illustrative explanation and technique foundations
  • Practical application of each technique and the preparation of associated dishes
  • Sensory workshops
  • Restaurant visits


The programme benefits from an academic team made up of:

  • Cookery tutors from the Basque Culinary Centre
  • Guest chefs
  • Experts in the various areas of knowledge: history of cookery, sensorial analysis and culinary chemistry.

Fees / Grants

The fees for the full programme are €2,500 which must be paid as follows:

  • €150 at the time of applying for a place (refundable in full in the case of not being admitted).
  • 40% of the fees, that is, €940 when acceptance has been confirmed, to reserve the place on the course.
  • 60% of the fees, that is, €1,410 two weeks prior to the start of the programme.

This includes:

  • Teaching materials
  • Uniform
  • Study visits

Financing Options

The Basque Culinary Centre has special financing agreements with various financial organisations.

Options for discount

Refundable (partly or wholly) through the Fundación Tripartita.

Assistance with Accommodation

The students’ information office of the faculty will provide the necessary information and will assist students with their search for accommodation and shared flats.

For those students who wish to study only one of the modules, the fee will be €1,000 payable as follows:

  • €150 at the time of applying for a place (refundable in full in the case of not being admitted).
  • The remainder of the fees, €850 prior to the start of the course, to reserve a place on the course.


The Basque Culinary Centre has a system of admissions that aims to ensure that our students have the academic level and personal competences required to successfully complete an innovative and demanding study plan.


Students wishing to be considered must send the following either by e-mail or by ordinary post:

  • The completed application form
  • A copy of the Curriculum Vitae
  • Documents accrediting their education and/or experience
  • One passport size photo
  • Photocopy of national ID or passport
  • Applicant’s personal statement in support of their application
  • Registration fee, fully refundable in refundable in full in the case of not being admitted. This fee is 150 euros.

Period for applications

The period for application will remain open until all places have been allocated. The maximum number of students to be admitted is 16. Applicants will be notified of the outcome of their application within a period of one month.

For any further enquiries regarding course requirements or the admission process, please do not hesitate to contact us on cursos@bculinary.com

Program taught in:

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This course is Campus based
Start Date
May 2019
5 weeks
25,000 EUR
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Start Date
May 2019
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May 2019

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