Teaching-learning process

Official Degree

Graduate in Gastronomy and Culinary Arts

Duration

240 ECTS

4 years

Campus

Donostia - San Sebastián (Basque Culinary Center)

Class size

100 places

Languages

Spanish, English

Modality

On-site

PDF Catalogue

Metodology

This is a diploma tailored to the European Higher Education Area which offers a sound education based on four areas:

  1. Kitchen and workplace
  2. Business Management
  3. Science and Technology
  4. Culture and Art

The objective of the degree is to train professionals to design, implement and supervise high-level gastronomic processes and services in restaurants or any other company within the food industry. Students will also be qualified to develop proposals for new products, services and business and provide consultancy in the field of catering and gastronomy.

Eductaion model

The educational model of Basque Culinary Center has as its objective the personal, social and professional training of students. This means that the student will drive their own training, work as part of a team, undertake projects, take decisions, negotiate and communicate effectively.

It is an eminently practical skills-based model, focussing intently on the student. It values each student's knowledge, skills and attitude within an interdisciplinary approach, encouraging students to combine several areas of knowledge. This results in continuous and global evaluation, based mainly on communication generated between the teaching staff and the students.

What's ts like to study? 

  • You learn by doing.
  • Working as a team.
  • Carrying out and running real projects.
  • Boosting entrepreneurship.
  • Promoting autonomy and decision-making.
  • Developing communication and human skills.