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