www.bculinary.com
ADVANCED KNOWLEDGE ON GASTRONOMY
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.
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.
APIONEERING FACULTY
Designed in a U shape, the building structure
can be organised into two areas: academic and
practical. A functional building, fitted with the
best equipment available to users plus optimum
distribution for learning and dissemination zones.
Workshops on cooking, meat, fish, cold meat,
baking, bread-making, finished product cold
chamber... for practical learning.
Show-cooking classroom, auditorium, library, labs,
sensorial analysis rooms, meeting rooms, small
reception rooms... inside these luminous facilities,
to boost knowledge exchange.
A PIONEERING FACULTY, designed to work for users.
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.
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.
TRAININGTHE 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
MASTERS IN RESTAURANT INNOVATION
AND MANAGEMENT
The success and sustainability of a restaurant
depends to a large extent on the project’s strict
design and acquiring the necessary skills to run
it. During the Master’s course, different innovation
strategies, affecting all restaurant areas, will be
looked at in greater depth.
TRAINING FOR PROFESSIONALS
Courses for professionals meet the need to train
better qualified professional profiles, specialising
skills in the sector. The challenges facing a catering
professional in such a competitive world mean that
they have to keep training throughout their career.
With over 40 courses a year, excellent teachers
working with small groups and designed for you to
take this knowledge and use it directly in your work.
BCULINARY CLUB
Basque Culinary Center aims to promote passion
for gastronomy and so we have set up the Bculinary
Club concept. It offers sessions to be able to share
hobbies, fast access to all kinds of knowledge or
the opportunity to bring an avant-garde aspect to
your creations. These are courses combining art and
gastronomy, where the educational side is fun and
the culture succulent.
MASTER’S IN COOKING, TECHNIQUE AND
PRODUCT
With the aim of creating new gastronomic products or
additional business models, this Master’s course will
look in greater depth at knowledge of contemporary
cookery techniques and traditional techniques that
have made it possible for cookery to evolve.
In Company Training: BCulinary offers customised
training for different businesses in the sector, with
complete format and content flexibility. Working
jointly with companies to design course content, they
can create a programme with the most appropriate
resources and learning methods to boost your
competitive advantage.
BCULINARY UDAN
In order to pass on our enthusiasm for cookery
to young people, we organise a summer camp
every year on gastronomy and cuisine. Young
people learn traditional recipes, innovative cookery
techniques, they do practicals with great chefs, go
on visits and excursions... in short, they have a great
time discovering the secrets of gastronomy!
FOR PROFESSIONALS WISHING TO TAKE A qUALITATIVE LEAP IN THEIR CAREER...
FOR PROFESSIONALS WISHING TO REFRESH THEIR KNOWLEDGE...
FOR COOKERY ENTHUSIASTS... FOR THE YOUNGER GENERATION...
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.
BASqUE CULINARY CENTER
HAS A RESEARCH CENTRE TO
PROMOTE AND RUN PROJECTS IN
THE GASTRO AND NUTRITIONAL
CATERING SECTORS.
RESEARCHAND INNOVATION
SETTING UP NEW COMPANIES
COMPANY
UNIVERSITIES
TECHNOLOGY AND RESEARCH CENTRES AND UNIVERSITIES
RTD RTD
The International Consultancy Council presided
over by Ferrán Adriá, made up of the most
influential cooking professionals from all over the
world, provides the Basque Culinary Center with
strategic consultancy: Yukkio Hattori (Japan),
Michel Bras (France), Dan Barber (United States),
Gastón Acurio (Peru), Alex Atala (Brazil), Heston
Chefs Juan Mari Arzak, Martin Berasategui, Pedro Subijana, Karlos Arguiñano,
Andoni Luis Aduriz, Hilario Arbelaitz and Eneko Atxa.
Blumenthal (United Kingdom), Massimo Bottura
(Italy) and René Redzepi (Denmark).
Helped by the International Consultancy Council,
the Basque Culinary Center promotes the chef’s
social dimension. This vision featured in the
open letter to tomorrow’s chefs written in Lima in
September 2011. http://lima2011.bculinary.com
INTERNATIONAL CONSULTANCY COUNCIL
CHEFS ON THE BOARD
OFFICIAL PARTNERS
SPONSORS
BOARD
productos y sistemas de limpieza profesional
TM