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DEGREE IN GASTRONOMY AND CULINARY ARTS

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We are presenting a training, research and innovation project aimed at develo-ping the gastronomy, catering and food sector, clearly focussed on internatio-nal targets.

The Basque Culinary Center is the first project in Spain that brings professio-nal gastronomy, cooking and catering activities into university classrooms. This relies on the leadership of a gene-ration of chefs at the forefront of world cuisine.

The project comprises a Faculty of Gas-tronomic Sciences, part of Mondragon Unibertsitatea, providing highly qua-lified training and a Food and Gastro-nomy Research and Innovation Centre.

future leaders

Feeding knowledge generat ion

Students from 18 d ifferent countries

First official university degree in gastronomy

BASQUE CULINARY CENTER PIONEERING FACULTY TRAINING

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The building covers 15,000 square metres over five floors in the Miramón Technology Park in San Sebastian, harmonising perfectly with its natural environment whilst projecting an innovating, eye-catching and daring image.

A functional building, equipped with the best equipment for streamlined and practical studies.

# Practical cookery room.# A wine tasting room.# Sensorial analysis rooms.# Labs.# High technology applied to catering.# Practice restaurants for the students.

# A photo production and video post production workshop.

# Work and study areas.# Library.# Auditorium.# Some other formative workshops available

to the students.From the perspective of sustainability, it incorporates active and passive measures to save energy such as using Renewable Energies. These features and their innovating facilities make this a “living” Faculty for anyone using it.

10,000 visitors per year

Unique building

CAMPUS BCC: INNOVATION AND UNIQUENESS

15,000 square metres 5 floors

A “living” faculty, a unique experience is waiting for you

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OUR DEGREEQUALIFICATION

profile that covers different areas and disciplines of the gastronomy and food sector.

A global, broad andmultidisciplinary

AN INTERDISCIPLINARY AND UP-TO-THE MINUTE FOCUS

This recognised graduate degree aims to cover all requirements to train qualified professional profiles; responding to the profession’s current challenges and bringing a scientific and technical approach to learning, with a new interdisciplinary focus.

The main aim is to train professionals to design, implement and supervise both companies and high level culinary processes and gastronomic services: restaurants or any other company in the food and gastronomy sector.

In addition, when students finish the programme, they will be qualified to generate and develop proposals for new products, services and businesses. They will also be qualified to offer advice and provide consultancy in the field of catering and gastronomy from the perspective of innovation and communication, making use of a wide variety of tools, technologies and lines of communication in different languages.

Versat i l e and daring professiona l

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AN INTERDISCIPLINARY AND UP-TO-THE MINUTE FOCUS

Founded on the Mondragon Unibertsitatea’s educational model, the Basque Culinary Center aims to provide personal, social and professional training for students.

It is an eminently practical skillsbased model, focussing intently on the student. It values each student’s knowledge, skills and attitude within an interdisciplinary approach, encouraging students to combine several areas of knowledge. This results in continuous and global evaluation, based mainly on communication generated between the teaching staff and the students.

WHAT’S IT LIKE TO STUDY IN THE BASQUE CULINARY CENTER?

# You learn by doing.

# Working as a team.

# Carrying out and running real projects.

# Boosting entrepreneurialism.

# Promoting autonomy and decisionmaking.

# Developing communication and human skills.

EDUCATIONAL MODEL: PARTICIPATION AND COMMITMENT

-Gastronomy and Culinary Arts 2nd year student.

“This degree is hel-ping me to acquire an overall view of the profession”

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This degree is aimed at young people who wouldlike to work in the field of

gastronomy , t he cater ing sector and the food i ndustry

The Degree in Gastronomy and Culinary Arts is aimed at dynamic people with strong aspirations to go further into an exciting professional world full of possibilities, with great enthusiasm to learn and get involved, and no fear of commitment.

We are thinking about people with the following capabilities and personal skills:

# Interested in learning in a different way, focussing on the practical side.

# Motivation to find out about the world of gastronomy and food.

# Capacity for work and creativity.# Able to get on with other people and work as a

team.# Able to work independently and responsibly.

A WHOLE WORLD OF PROFESSIONAL POSSIBILITIES THAT OPEN NATIONAL AND INTERNATIONAL DOORS

Basque Culinary Center students will choose a profes-sional field with a wide variety of professional oppor-tunities and, once their training is over, they will be capable of developing some of these activities with a great work future:

# Identifying and developing techniques and systems for culinary production and elaboration.

# Managing catering companies by running and su-pervising all the processes and coordinating the team of people.

# Designing and developing innovating business pro-posals in the culinary field.

# Offering advice and consultancy from the perspecti-ve of innovation and communication.

# Participating in research and innovation activities in the food sector.

These activities can be carried out in the following professional fields: # Head Chef.# Restaurant Manager.# Restaurant Service and Customer Relations Ma-

nager.# Food Production Manager in food companies.# Research Technician in the agrofood sector and

food industry.# Gastronomic Advisor.# Consultant and promoter of new gastronomic

initiatives.# Communication technician.# Etc.

in the future and who have taken university access studies.

COULD ITAKE THISDEGREE?

A cho ice that wi l l make you un ique

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1.st YEAR ECTS: 601.st SEMESTER. ECTS: 30

Professions in the Gastronomic Sector and the Required Skills. CO. ECTS: 2

Systems and Production Processes in Cooking (I). CO. ECTS: 6

Raw Materials, their Nature and Products. CO. ECTS: 3

Catering Equipment and Facilities. CO. ECTS: 3

Service and Customer Relations. CO. ECTS: 3

Computers. BT. ECTS: 6

History and Sociology of Food and Gastronomy. BT. ECTS: 6

2.nd SEMESTER. ECTS: 30 Systems and Production Processes in Cooking (II). CO. ECTS: 5

Breadmaking and Uses of Bread Company. CO. ECTS: 3

Gastronomy. BT. ECTS: 6

Statistics. BT. ECTS: 6

Biology. BT. ECTS: 6

Work Experience (I). CO. ECTS: 4

2.nd YEAR ECTS: 601.st SEMESTER. ECTS: 30

Optimisation of Cooking Production Systems and Processes (I).

CO. ECTS: 5 Food Physics-Chemistry. BT. ECTS: 6

Introduction to the Economy. BT. ECTS: 6

Basque Gastronomy. CO. ECTS: 3

Optimisation of the Service and Customer Relations. CO. ECTS: 4

Psychology. BT. ECTS: 6

IN THE THIRD YEAR, STUDENTS MUST CHOOSE ONE OF THESE COURSE PATHWAYS:

4.th YEAR ECTS: 60PATHWAY OPTION:CULINARY AVANT-GARDE

1.st SEMESTER. ECTS: 30 Introduction to Research and Innovation in Gastronomy. CO. ECTS: 4 Design and Gastronomy. CO. ECTS: 5 Catering Management. CO. ECTS: 4 New Culinary Trends. OP. ECTS: 6 Sensorial Aspects. OP. ECTS: 6 Great Chefs: Personalities and References in Cooking. OP. ECTS: 5

2.nd SEMESTER. ECTS: 30 Final Project. FP. ECTS: 30

PATHWAY OPTION:INOVATION, BUSINESS AND ENTREPRENEURIALISM1.st SEMESTER. ECTS:30

Introduction to Research and Innovation in Gastronomy. CO. ECTS: 4 Design and Gastronomy. CO. ECTS: 5 Catering Management. CO. ECTS: 4 Market Studies and Business Feasibility. OP. ECTS: 6 Entrepreneurialism and Developing a Business. OP. ECTS: 6 Designing the Business Plan. OP. ECTS: 5

2.nd SEMESTRE. ECTS: 30

Final Project. FP. ECTS: 30

PATHWAY OPTION:FOOD INDUSTRY

BT Basic Training.CO Compulsory.OP Optional.FP Final Project.

TOTAL no. ECTS: 240DISTRIBUTION OFDEGREE SUBJECTS

Welcome plan. 2 ECTS Culinary Production and Development Systems. 35 ECTS Business Management. 31 ECTS People and Customer Management. 20 ECTS Gastronomic Culture. 24 ECTS Service and Customer Relations Systems. 25 ECTS Scientific Basics Applied to Gastronomy. 29 ECTS Pathway: Culinary Avant-garde. 20 ECTS Pathway: Innovation, Business and Entrepreneurialism. 20 ECTS Pathway: Food Industry. 20 ECTS External work experience. 24 ECTS Final Project. 30 ECTS

STUDY PLAN

2.nd SEMESTER. ECTS: 30 Optimisation of Cooking Production Systems and Processes (II). CO. ECTS: 6

Spanish Gastronomy (I). CO. ECTS: 3

Work, Food and Environmental Legislation. BT. ECTS: 6

Wine Waiter (I). CO. ECTS: 3

Communication. BT. ECTS: 6

Work Experience (II). CO. ECTS: 6

3.th YEAR ECTS:601.st SEMESTER. ECTS: 30

Introduction to Nutrition and Dietetics. CO. ECTS: 3

Design of Innovating Techniques and Processes in Cooking. CO. ECTS: 7

Supply and Logistics. CO. ECTS: 3

Innovation in Service and Customer Relations. CO. ECTS: 6

Wine Waiter (II). CO. ECTS: 3

Spanish Gastronomy (II). CO. ECTS: 4

Technologies and Industrial Processes in Food. CO. ECTS: 4

2.nd SEMESTER. ECTS: 30 Cellar Management. CO. ECTS: 5

Marketing and Commercial Management. CO. ECTS: 3

International Gastronomy. CO. ECTS: 5

Products and Advanced Techniques. OP. ECTS: 3

New Trends and Innovation in Service Processes. OP. ECTS: 3

Control and Quality. OP. ECTS: 3

Work Experience (III). CO. ECTS: 14

1.st SEMESTER. ECTS: 30 Introduction to Research and Innovation in Gastronomy. CO. ECTS: 4 Design and Gastronomy. CO. ECTS: 5 Catering Management. CO. ECTS: 4 Design and Product Development. OP. ECTS: 6 Production Management. OP. ECTS: 6 Collectives and Related Industries. OP. ECTS: 5

2.nd SEMESTER. ECTS: 30 Final Project. FP. ECTS: 30

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LEARNING BY DOINGlive the BCC student experience,

in real time and real life environment

The Faculty has two restau-rants open to the general pu-blic where the service is offe-red by students. Kitchens and dining rooms are training wor-kshops in a real environment where students learn by doing.

Experimental workshopApplying techniques of Design Thinking, students put into prac-tice creative process techniques developing the start up of pop-up restaurants. These are tempo-rary restaurants that operate a limited number of days where students offer unique gastrono-

mic and sensory experiences. Students are responsible

for the global design of the project: conceptua-lization, menu, service, management, com-munication, marketing and sales.

Real work experience in the faculties’ restaurants Talks

Visits

“Cooking with chefs”

Student training projects where students are given the opportunity to develop and execute culinary and front of the house design events with the help of a guess chef.

Get to know the ir secrets

Learn ing by Doing

Conference series

Learning journeys

Events:

Zinemaldia

Jazzaldi

. . .

Student clubs

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An interdisciplinary Study Plan that gives the student

global ski l lscompleted by a period of work experience in all four years of the degree.

PRACTICAL WORK INCLUDEDIN THE STUDY PLAN

The close relationship that Basque Culinary Center maintains with the gastronomy sector, catering and the food industry gives students the option to obtain practical and real knowledge on the world of work throughout their studies. In our case, students will do work experience outside the centre in each of the four years of the degree course.

A tutored work experience process included in the study plan means that students get to find out about and experiment with real gastronomy and food.

EXTERNAL WORK EXPERIENCE 1.ST YEARDuration: 1 month (equivalent to 4 ECTS). Geographic field: Basque Country.

EXTERNAL WORK EXPERIENCE 2.ND YEARDuration: 2 months (equivalent to 6 ECTS). Geographic field: Spain.Work experience in the best Spanish restaurants and top level Spanish food companies.

EXTERNAL WORK EXPERIENCE 3.RD YEAR

Duration: 3 months (equivalent to 14 ECTS). Geographic field:National and international field (all over the world). Work experience in the best restaurants in the world and top level international food compa-nies.

END OF DEGREE PROJECT 4.TH YEARDuration: 1 semester (equivalent to 30 ECTS). Geographic field: National and international. Format: 6 months. Characteristics of the end of degree project: A real project (commissioned by the company)or an entrepreneurialism project related to the chosen pathway.

Safe journey!Internat iona l work p lacements

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FEES, GRANTS AND SERVICES

The course costs: 8,900 € per year. This amount (10 monthly payments from September to June) incluides:# Didactic material.# Working clothes.# Kitchen equipment.

Students can apply for the following types of funding:

OWN GRANTSThe Grants Commission for Study from the Basque Culinary Center Foundation, taken out of own funds, awards economic funding to cover 50% of the course fees for up to 50% of the students for the academic year 2017/2018. Consult requirements on the website:

http://www.bculinary.com/en/grado

OFFICIAL GRANTS Basque Culinary Center Foundation grants are compatible with other grants or public funding as long as they are available and there is no over-financing.

COMBINING STUDY AND WORKThe Basque Culinary Center Foundation is committed to helping students find a job compatible with their studies to be able to pay their course fees, regardless of whether they are on a grant.

Located just a step away from the Basque Culinary Center and with excellent downtown connections, the residence has 73 well-equipped studios designed for those who desire luxury student living. All rooms feature the latest trends in interior design and technology and include double beds, flat screen TVs, modern furniture, in-room kitchenettes, private bathrooms, and outward facing views. The facilities are also equipped with a fitness center, meeting and study rooms, a large shared kitchen space for culinary practices, as well as a community living area where residents can socialize and relax.

SOME OF THE AMENITIES INCLUDE:# Chef uniform and jacket cleaning.# Room cleaning.# Optional meal plans.# High-speed wireless internet.# Heating, air conditioning, and basic utilities included.# Laundry facilities with washers and dryers.# 24-hour surveillance.# Concierge services.

For more information: http://www.bculinary.com/en/grado

STUDENTS WISHING TO STUDY IN OUR FACULTY CAN APPLY FOR THE FOLLOWING TYPES OF FUNDING:

The Culinary House,Brand new student housing to be opened in the 2017 academic year:

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To train new professionals and generate new knowledge in gastronomic sciences.The Basque Culinary Center replies on the implication and active participation of professionals, institutions and companies at the highest level:

WE GUARANTEE THE CONTINUITY OF CUISINE AS AN INNOVATION POLE IN THE FUTURE

INTERNATIONAL COUNCIL BASQUE CULINARY CENTERIn addition, we have an International Advisory Board headed by Joan Roca, made up of the most influential cooking professionals from all over the world providing us with strategic consultancy: Ferran Adrià (Spain), Michel Bras (France), Dan Barber (United States), Gastón Acurio (Peru), Alex Atala (Brazil), Heston Bluementhal (UK), Mássimo Bottura (Italy), René Redzepi (Denmark), Enrique Olvera (Mexico), Yoshihiro Narisawa (Japan), Dominique Crenn (United States) eta Yukio Hattori (Japan).Major Spanish chefs are also participating in the Basque Culinary Center project by signing joint project agreements.

A PROJECT THAT IS OPEN TO THE WORLD

SPONSORSJuan Mari Arzak Martin Berasategui Pedro Subijana Karlos Arguiñano Andoni Luis Aduriz Hilario Arbelaitz Eneko Atxa-Mondragon UnibertsitateaAZTI-Tecnalia-Institutions:Basque Government.Ministry of Science and Innovation.Gipuzkoa Local Government and San Sebastian town council.

Companies:Eroski MartikoHeineken España D.O. Ca. RiojaSiemens

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Paseo Juan Avelino Barriola, 10120009 Donostia-San Sebastián (Gipuzkoa)T.: 902 540 866grado@bculinary.com

http://www.bculinary.com/en/grado