Basque Culinary Center - Corporate Presentation


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Basque Culinary Center - Corporate Presentation

  2. 2. WE ARE PRESENTING A DREAM COME TRUE: AN INNOVATIVE PROJECT WITH INTERNATIONAL PROJECTION, AIMING TO PROMOTE ADVANCED KNOWLEDGE ON GASTRONOMY BY MEANS OF TRAINING, RESEARCH AND INNOVATION.MEETING PLACE. San Sebastian, the unbeatable backdrop for the Basque Culinary Center and its architectural beauty make thebuilding the perfect place to hold meetings, conventions, etc. Consequently, the Basque Culinary Center would be delighted to hearfrom you, explaining your needs so we can make the right service available to you.
  3. 3. APIONEERINGFACULTYFitting right in with itsenvironment, the BasqueCulinary Center buildingprojects a solid, innovative,suggestive and daring image.This 15,000 square metrebuilding takes centre stageon a campus surrounded bynature in an incomparablecity: Donostia-San Sebastián.Designed in a U shape, the building structure Show-cooking classroom, auditorium, library, labs,can be organised into two areas: academic and sensorial analysis rooms, meeting rooms, smallpractical. A functional building, fitted with the reception rooms... inside these luminous facilities,best equipment available to users plus optimum to boost knowledge exchange.distribution for learning and dissemination zones. A PIONEERING FACULTY, designed to work for users.Workshops on cooking, meat, fish, cold meat,baking, bread-making, finished product coldchamber... for practical learning.
  4. 4. TRAINING THE FACULTY OF GASTRONOMIC SCIENCES, PART OF MONDRAGON UNIBERTSITATEA, MEETS THE NEED FOR COVERING AN INTERDISCIPLINARY ACADEMIC TRAINING SPACE FOR STUDYING GASTRONOMY AS A SCIENCE AND PROVIDES THREE TRAINING CATEGORIES TO COVER DIFFERENT NEEDS: DEGREE, MASTER’S AND VOCATIONAL TRAINING AND WE ALSO OFFER COURSES FOR GASTRONOMY ENTHUSIASTS.FOR YOUNG PEOPLE LOOKING FOR AN EXCITING PROFESSIONDEGREE IN GASTRONOMY AND CULINARY ARTSThis degree aims to cover all requirements to train up qualified professional profiles,meeting the profession’s current challenges and bringing a scientific and technicalapproach to learning with a new interdisciplinary focus.Degree studies last four years and cover areas of knowledge such as kitchen-diningroom, business management, science and technology and culture and art that aregiven in Spanish and English with outside work experience in the first year.
  5. 5. FOR PROFESSIONALS WISHING TO TAKE A QUALITATIVE LEAP IN THEIR CAREER...MASTERS IN RESTAURANT INNOVATION MASTER’S IN COOKING, TECHNIQUE ANDAND MANAGEMENT PRODUCTThe success and sustainability of a restaurant With the aim of creating new gastronomic products ordepends to a large extent on the project’s strict additional business models, this Master’s course willdesign and acquiring the necessary skills to run look in greater depth at knowledge of contemporaryit. During the Master’s course, different innovation cookery techniques and traditional techniques thatstrategies, affecting all restaurant areas, will be have made it possible for cookery to evolve.looked at in greater depth.FOR PROFESSIONALS WISHING TO REFRESH THEIR KNOWLEDGE...TRAINING FOR PROFESSIONALSCourses for professionals meet the need to train In Company Training: BCulinary offers customisedbetter qualified professional profiles, specialising training for different businesses in the sector, withskills in the sector. The challenges facing a catering complete format and content flexibility. Workingprofessional in such a competitive world mean that jointly with companies to design course content, theythey have to keep training throughout their career. can create a programme with the most appropriateWith over 40 courses a year, excellent teachers resources and learning methods to boost yourworking with small groups and designed for you to competitive advantage.take this knowledge and use it directly in your work.FOR COOKERY ENTHUSIASTS... FOR THE YOUNGER GENERATION...BCULINARY CLUB BCULINARY UDANBasque Culinary Center aims to promote passion In order to pass on our enthusiasm for cookeryfor gastronomy and so we have set up the Bculinary to young people, we organise a summer campClub concept. It offers sessions to be able to share every year on gastronomy and cuisine. Younghobbies, fast access to all kinds of knowledge or people learn traditional recipes, innovative cookerythe opportunity to bring an avant-garde aspect to techniques, they do practicals with great chefs, goyour creations. These are courses combining art and on visits and excursions... in short, they have a greatgastronomy, where the educational side is fun and time discovering the secrets of gastronomy!the culture succulent.
  6. 6. RESEARCH BASQUE CULINARY CENTER HAS A RESEARCH CENTRE TOAND INNOVATION PROMOTE AND RUN PROJECTS IN THE GASTRO AND NUTRITIONAL CATERING SECTORS. This centre aims to transfer the scientific and technological results obtained, both in the faculty and in the actual centre, to society in general and the industry in particular. It is also in charge of boosting and developing joint research processes between Universities, Technology Centres, companies and public bodies, generating a network capable of creating and transferring knowledge. SETTING UP NEW COMPANIES TECHNOLOGY AND RESEARCH UNIVERSITIES CENTRES AND UNIVERSITIES RTD COMPANY RTD
  7. 7. INTERNATIONAL CONSULTANCY COUNCILThe International Consultancy Council presided Blumenthal (United Kingdom), Massimo Botturaover by Ferrán Adriá, made up of the most (Italy) and René Redzepi (Denmark).influential cooking professionals from all over the Helped by the International Consultancy Council,world, provides the Basque Culinary Center with the Basque Culinary Center promotes the chef’sstrategic consultancy: Yukkio Hattori (Japan), social dimension. This vision featured in theMichel Bras (France), Dan Barber (United States), open letter to tomorrow’s chefs written in Lima inGastón Acurio (Peru), Alex Atala (Brazil), Heston September 2011. CHEFS ON THE BOARD Chefs Juan Mari Arzak, Martin Berasategui, Pedro Subijana, Karlos Arguiñano, Andoni Luis Aduriz, Hilario Arbelaitz and Eneko Atxa.
  8. 8. BOARDOFFICIAL PARTNERS SPONSORS productos y sistemas de limpieza profesional TM