Course in Avant-Garde Culinary Techniques

Basque Culinary Center

Program Description

Course in Avant-Garde Culinary Techniques

Basque Culinary Center

A course designed to introduce you to handling the concepts of creativity and innovation to get to grips with avant-garde culinary techniques: knowledge of the physical-chemical processes, machinery, utensils and new products will feature throughout the course content.

Through visits to technology centers, students will see new trends in avant-garde cooking. Guests from the R&D Departments of some of the most prestigious restaurants in the country will tell us about their philosophy, principles and research methods that they use as a base to develop personal and differentiating culinary proposals.

YOU WILL LOOK IN GREATER DEPTH AT KNOWLEDGE OF THE MOST AVANT-GARDE TECHNIQUES TO COME UP WITH CREATIONS STIMULATING ALL THE SENSES

Programme

Perfecting culinary Techniques programme targets professionals sector, with diplomas in training courses and previous work experience in cooking (preferably 2 years).

The contents of the training program is divided into four main matters:

  • Introduction to the logic cuisine II
  • Creativity and Innovation processes
  • The basis of avant-garde cooking techniques with the creation of dishes
  • New products: “obulato, lyophilized, isomalt, mannitol, transglutaminase” etc.
  • Final Course Project

The 80% of the training program is carried out in a practical way, based on the methodology "learning by doing".

Calendar

LEARNING SESSIONS: From May 2nd to June 23rd

TIMETABLE: From Monday to Friday, 15.00 - 20:00 h

NUMBER OF PLACES: 18

ENROLLMENT: The enrollment period will be open on December 2017.

Methodoly

The training process is based on the following methods:

  • Demonstrative explication and fundamentals of technique
  • Practical application of each technique and creation of related dishes
  • Sensorial culinary workshops
  • Visits to technological centers
  • Gastronomic excursions including a lunch in avant-garde restaurant
  • Interaction and debate between professors, students and guests, reinforce the learning process.

During the course will be conducted several “Creative Milestones”. In these sessions is asked students to show their creativity, developing their sensory skills and applying the acquired skills.

Along the academic period, students have to develop a Project simulating a real service and to be submitted to a jury.

The teaching staff is composed by:

  • Professors of Basque Culinary Center
  • Guests as renowned chefs and responsible for R & D of restaurants
  • Experts in different areas, such as cuisine’s history, sensorial analysis, culinary chemistry, health and safety

Professors

The teaching staff is composed by:

  • Professors of Basque Culinary Center
  • Guests as renowned chefs and R & D Managers in restaurants
  • Experts in different areas, such as cuisine’s history, sensorial analysis, culinary chemistry, health and safety

Fees / Grants

The total amount of the programme is € 3,400 which will be paid in the following way:

  1. € 150 to the filing of candidacy
  2. 40% once admitted, € 1.360 as candidacy booked
  3. The rest of the amount, € 1.890, two weeks before of the beginning of the program

The price includes:

  • Academic materials
  • Uniform
  • Educational trips

Financing Options

The Basque Culinary Center has special financing agreements with different financial institutions (possibility of maximum financing of 6 years).

Subsidy Options

Can be subsidized (partly or totally) through Fundación Tripartita.

Accomodation

For those who are interested in student’s accommodation located in Donostia-San Sebastián, is important to book that asap.

Admission

Pre-registration

Any interested students should fill in the following documents and send them by email (cursos@bculinary.com) or by ordinary post:

  • The registration form
  • Curriculum vitae
  • Documents accrediting any prior training and/or experience.
  • 1 passport photo
  • Photocopy of identity card or passport
  • Covering Letter explaining why you are applying for the Master's Course
  • Registration fee (returned in full if you are not admitted): 150 Euros

Submission of applications

The period for the submission of applications is open until all places are filled. The maximum number students admitted will be 16.

All applications will be answered within one month from submission.

This school offers programs in:
  • English
  • Spanish
Duration & Price
This course is Campus based
Start Date
Start date
May 2019
Duration
Duration
Full time
Price
Price
3,400 EUR
Information
Deadline
Locations
Spain - San Sebastián, Basque Country
Start date : May 2019
Application deadline Request Info
End date Request Info
Dates
May 2019
Spain - San Sebastián, Basque Country
Application deadline Request Info
End date Request Info