Train at GOe: A pioneering gastronomic ecosystem
The Master's is delivered at GOe - Gastronomic Open Ecosystem, a pioneering space in Europe, driven by Basque Culinary Center in Donostia - San Sebastián, where innovation, creativity and exellence are ever-present. This enviroment has an ambitious purpose: to build a delicious, healthy and sustainable future throught gastronomy, integrating talent, knowledge and technology in one single space.
GOE offers advanced facilities designed to foster experimentation, learning and interdisciplinary collaboration:
- Eight state-of-the-art kitchens for research and training.
- A sensory analysis room to explore taste perception in depth.
- Ten laboratories equipped to bridge science and cuisine.
- A transversal creativity space, ideal for conceptual experimentation.
- An audiovisual studio for impactful gastronomic storytelling.
- Two co-working zones, covering over 1.000m2, designed to connect entrepreneurial talent.
- Versatile classrooms, multipurpose kitchens, and flexible-use areas.
- An auditorium with capacity for over 200 people, designed for major events, talks and international gatherings.
- Experimentational and testing spaces where ideas are brought to life.
- And a canteen as daily meeting point between innovation and community life.
Here, every student is an active part of an enviroment that blends science, creativity and future vision.
Learn moren about GOe here.
