Degree in Gastronomy and Culinary Arts

DEGREE IN GASTRONOMY AND CULINARY ARTS

1 BASQUE CULINARY CENTER PIONEERING FACULTY TRAINING

We are presenting a training, research futureand innovation project aimed at develo- leaders ping the gastronomy, catering and food sector, clearly focussed on international targets. The Basque Culinary Center is the first project in Spain that brings professional gastronomy, cooking and catering activities into university classrooms. First official This relies on the leadership of a generation of chefs at the forefront of world cuisine. university degree in The project comprises a Faculty of Gas- tronomic Sciences, part of Mondragon Unibertsitatea, providing highly qua- gastronomy lified training and a Food and Gastro- nomy Research and Innovation Centre. Students from 18 Feeding different knowledge countries generation

2 A “living” faculty, a unique CAMPUS BCC: experience is waiting for you INNOVATION AND UNIQUENESS

The building covers 15,000 square metres # A photo production and video post over five floors in the Miramón Technology production workshop. Park in San Sebastian, harmonising # Work and study areas. perfectly with its natural environment whilst projecting an innovating, eye-catching and # Library. daring image. # Auditorium. A functional building, equipped with the best # Some other formative workshops available equipment for streamlined and practical to the students. studies. From the perspective of sustainability, it incorporates active and passive measures to # Practical cookery room. save energy such as using Renewable Energies. # A wine tasting room. These features and their innovating facilities # Sensorial analysis rooms. make this a “living” Faculty for anyone using it. # Labs. # High technology applied to catering. # Practice restaurants for the students. 10,000 visitors per year

Unique building 15,000 square metres 5 floors

3 OUR DEGREE QUALIFICATION

AN INTERDISCIPLINARY A global, AND UP-TO-THE MINUTE FOCUS

This recognised graduate degree aims to cover all requirements to train qualified professional profiles; broad and 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, multidisciplinary implement and supervise both companies and high level culinary processes and gastronomic services: profile that covers restaurants or any other company in the food and different areas and gastronomy sector. In addition, when students finish the programme, they disciplines of the will be qualified to generate and develop proposals for gastronomy and new products, services and businesses. They will also be qualified to offer advice and provide consultancy food sector. 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.

Versatile and daring professional

4 AN INTERDISCIPLINARY EDUCATIONAL MODEL: AND UP-TO-THE MINUTE FOCUS PARTICIPATION AND COMMITMENT

Founded on the Mondragon Unibertsitatea’s WHAT’S IT LIKE TO STUDY educational model, the Basque Culinary Center aims to provide personal, social and professional training IN THE BASQUE CULINARY CENTER? for students. # You learn by doing. It is an eminently practical skillsbased model, focussing intently on the student. It values each # Working as a team. student’s knowledge, skills and attitude within an # Carrying out and running real projects. interdisciplinary approach, encouraging students to combine several areas of knowledge. This results in # Boosting entrepreneurialism. continuous and global evaluation, based mainly on # Promoting autonomy and decisionmaking. communication generated between the teaching staff and the students. # Developing communication and human skills.

“This degree is helping me to acquire an overall view of the profession” - Gastronomy and Culinary Arts 2nd year student.

5 COULD I TAKE THIS DEGREE?

This degree is aimed at young people who would A choice that will like to work in the field of make you unique The Degree in Gastronomy and Culinary Arts is aimed at dynamic people with strong aspirations to gastronomy, the go further into an exciting professional world full of possibilities, with great enthusiasm to learn and get catering sector involved, and no fear of commitment. We are thinking about people with the following and the food capabilities and personal skills: # Interested in learning in a different way, focussing on the practical side. industry # Motivation to find out about the world of in the future and who have gastronomy and food. taken university access # Capacity for work and creativity. # Able to get on with other people and work as a studies. 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- These activities can be carried out in the following sional field with a wide variety of professional oppor- professional fields: tunities and, once their training is over, they will be # Head Chef. capable of developing some of these activities with a # Restaurant Manager. great work future: # Restaurant Service and Customer Relations Ma- # Identifying and developing techniques and systems nager. for culinary production and elaboration. # Food Production Manager in food companies. # Managing catering companies by running and su- # Research Technician in the agrofood sector and pervising all the processes and coordinating the food industry. team of people. # Gastronomic Advisor. # Designing and developing innovating business proposals in the culinary field. # Consultant and promoter of new gastronomic initiatives. # Offering advice and consultancy from the perspective of innovation and communication. # Communication technician. # Participating in research and innovation activities in # Etc. the food sector.

6 STUDY PLAN

nd st 1.st YEAR ECTS: 60 2. SEMESTER. ECTS: 30 IN THE THIRD YEAR, 1. SEMESTER. ECTS: 30 Introduction to Research and 1.st SEMESTER. ECTS: 30 Optimisation of Cooking STUDENTS MUST CHOOSE Production Systems and Innovation in Gastronomy. ONE OF THESE COURSE CO. ECTS: 4 Professions in the Gastronomic Processes (II). PATHWAYS: Sector and the Required Skills. CO. ECTS: 6 Design and Gastronomy. CO. ECTS: 2 Spanish Gastronomy (I). CO. ECTS: 5 th Systems and Production CO. ECTS: 3 4. YEAR Catering Management. ECTS: 60 CO. ECTS: 4 Processes in Cooking (I). Work, Food and Environmental PATHWAY OPTION: CO. ECTS: 6 Legislation. CULINARY AVANT-GARDE Design and Product Development. Raw Materials, their Nature and BT. ECTS: 6 OP. ECTS: 6 Products. Wine Waiter (I). 1.st SEMESTER. ECTS: 30 Production Management. CO. ECTS: 3 CO. ECTS: 3 OP. ECTS: 6 Catering Equipment and Communication. Introduction to Research and Collectives and Related Industries. Facilities. BT. ECTS: 6 Innovation in Gastronomy. OP. ECTS: 5 CO. ECTS: 3 Work Experience (II). CO. ECTS: 4 2.nd SEMESTER. ECTS: 30 Service and Customer Relations. CO. ECTS: 6 Design and Gastronomy. CO. ECTS: 3 CO. ECTS: 5 Final Project. FP. ECTS: 30 Computers. 3.th YEAR ECTS:60 Catering Management. BT. ECTS: 6 CO. ECTS: 4 st BT Basic Training. 1. SEMESTER. ECTS: 30 New Culinary Trends. History and Sociology of Food and CO Compulsory. Gastronomy. Introduction to Nutrition and OP. ECTS: 6 BT. ECTS: 6 Dietetics. Sensorial Aspects. OP Optional. CO. ECTS: 3 OP. ECTS: 6 FP Final Project. 2.nd SEMESTER. Great Chefs: Personalities and ECTS: 30 Design of Innovating TOTAL no. ECTS: 240 Systems and Production Techniques and Processes in References in Cooking. Processes in Cooking (II). Cooking. OP. ECTS: 5 DISTRIBUTION OF CO. ECTS: 5 CO. ECTS: 7 2.nd SEMESTER. ECTS: 30 DEGREE SUBJECTS Breadmaking and Uses of Bread Supply and Logistics. Company. CO. ECTS: 3 Final Project. Welcome plan. CO. ECTS: 3 Innovation in Service and FP. ECTS: 30 2 ECTS Gastronomy. Customer Relations. Culinary Production and Development PATHWAY OPTION: BT. ECTS: 6 CO. ECTS: 6 Systems. 35 ECTS Statistics. Wine Waiter (II). INOVATION, BUSINESS AND Business Management. BT. ECTS: 6 CO. ECTS: 3 ENTREPRENEURIALISM 31 ECTS Biology. Spanish Gastronomy (II). st 1. SEMESTER. ECTS:30 People and Customer Management. BT. ECTS: 6 CO. ECTS: 4 Introduction to Research and 20 ECTS Work Experience (I). Technologies and Industrial Innovation in Gastronomy. Gastronomic Culture. Processes in Food. CO. ECTS: 4 CO. ECTS: 4 24 ECTS CO. ECTS: 4 nd Design and Gastronomy. Service and Customer Relations 2. YEAR ECTS: 60 2.nd SEMESTER. ECTS: 30 CO. ECTS: 5 Systems. 25 ECTS st Cellar Management. Catering Management. 1. SEMESTER. ECTS: 30 Scientific Basics Applied ot CO. ECTS: 5 CO. ECTS: 4 Optimisation of Cooking Market Studies and Gastronomy. Marketing and Commercial 29 ECTS Production Systems and Business Feasibility. Processes (I). Management. Pathway: CO. ECTS: 3 OP. ECTS: 6 CO. ECTS: 5 Culinary Avant-garde. International Gastronomy. Entrepreneurialism and Food Physics-Chemistry. 20 ECTS CO. ECTS: 5 Developing a Business. BT. ECTS: 6 Pathway: Products and Advanced OP. ECTS: 6 Innovation, Business and Introduction to the Economy. Techniques. Designing the Business Plan. Entrepreneurialism. BT. ECTS: 6 OP. ECTS: 3 OP. ECTS: 5 20 ECTS Basque Gastronomy. New Trends and Innovation in Pathway: 2.nd SEMESTRE. ECTS: 30 CO. ECTS: 3 Service Processes. Food Industry. Optimisation of the Service and OP. ECTS: 3 20 ECTS Customer Relations. Final Project. Control and Quality. External work experience. CO. ECTS: 4 FP. ECTS: 30 OP. ECTS: 3 24 ECTS Psychology. Work Experience (III). PATHWAY OPTION: Final Project. BT. ECTS: 6 CO. ECTS: 14 FOOD INDUSTRY 30 ECTS 7 LEARNING BY DOING live the BCC student experience, in real time and real life environment Real work experience in the faculties’ restaurants Student Talks The Faculty has two restau- clubs rants open to the general public where the service is offe- red by students. Kitchens and dining rooms are training workshops in a real environment Conference where students learn by doing. series

Learning Visits Experimental workshop by Doing Learning Applying techniques of Design Thinking, students put into prac- journeys 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 gastronomic and sensory experiences. Students are responsible “Cooking with for the global design of the project: conceptua- chefs” lization, menu, service, Events: Student training projects management, com- where students are given the munication, marketing opportunity to develop and and sales. execute culinary and front of Zinemaldia the house design events with the help of a guess chef. Jazzaldi Get to know their secrets ...

8 PRACTICAL WORK INCLUDED IN THE STUDY PLAN An interdisciplinary Study Plan that gives the student completedglobal by askills period of work experience in all four years of the degree. The close relationship that Basque Culinary Center maintains with the gastronomy sector, catering and EXTERNAL WORK EXPERIENCE ST the food industry gives students the option to obtain 1. YEAR practical and real knowledge on the world of work Duration: throughout their studies. In our case, students will do 1 month (equivalent to 4 ECTS). work experience outside the centre in each of the four Geographic field: years of the degree course. Basque Country. A tutored work experience process included in the EXTERNAL WORK EXPERIENCE study plan means that students get to find out about ND and experiment with real gastronomy and food. 2. YEAR Duration: 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 Safe journey! 3.RD YEAR International work placements 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 companies. END OF DEGREE PROJECT 4.TH YEAR Duration: 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.

9 FEES, GRANTS AND SERVICES

TheBrand newCulinary student House, housing to be opened in the 2017 academic year: SOME OF THE AMENITIES INCLUDE: # Chef uniform and jacket cleaning. Located just a step away from the Basque Culinary Center and with excellent downtown connections, the residence # Room cleaning. has 73 well-equipped studios designed for those who # Optional meal plans. desire luxury student living. All rooms feature the latest # High-speed wireless internet. trends in interior design and technology and include # Heating, air conditioning, and basic utilities included. double beds, flat screen TVs, modern furniture, in-room kitchenettes, private bathrooms, and outward facing # Laundry facilities with washers and dryers. views. The facilities are also equipped with a fitness # 24-hour surveillance. center, meeting and study rooms, a large shared kitchen # Concierge services. space for culinary practices, as well as a community living area where residents can socialize and relax. 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 course costs: 8,900 € per year. This amount OFFICIAL GRANTS (10 monthly payments from September to June) Basque Culinary Center Foundation grants are incluides: compatible with other grants or public funding as long # Didactic material. as they are available and there is no over-financing. # Working clothes. # Kitchen equipment. COMBINING STUDY AND WORK Students can apply for the following types of funding: The Basque Culinary Center Foundation is committed to helping students find a job compatible with their OWN GRANTS studies to be able to pay their course fees, regardless of whether they are on a grant. The 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

10 A PROJECT THAT IS OPEN TO THE WORLD

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

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:

SPONSORS Juan Mari Arzak Companies: Martin Berasategui Eroski Pedro Subijana Martiko Karlos Arguiñano Heineken España Andoni Luis Aduriz D.O. Ca. Rioja Hilario Arbelaitz Siemens Eneko Atxa - Mondragon Unibertsitatea AZTI-Tecnalia - Institutions: Basque Government. Ministry of Science and Innovation. Gipuzkoa Local Government and San Sebastian town council.

INTERNATIONAL COUNCIL BASQUE CULINARY CENTER In 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.

11 Paseo Juan Avelino Barriola, 101 20009 Donostia-San Sebastián (Gipuzkoa) T.: 902 540 866 [email protected]

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