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 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. First official This relies on the leadership of a gene- ration 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 hel- ping 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 pro- posals in the culinary field. # Consultant and promoter of new gastronomic initiatives. # Offering advice and consultancy from the perspecti- ve 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. INOVATION, BUSINESS AND 35 ECTS Statistics. Wine Waiter (II). 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 1.st SEMESTER. ECTS: 30 Cellar Management. Catering Management. CO. ECTS: 4 Scientific Basics Applied ot CO. ECTS: 5 Gastronomy. Optimisation of Cooking Market Studies and 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