Live the experience!

Live the experience!

The 393 students of the Basque Culinary Center Degree in Gastronomy and Culinary Arts, on internships in 25 different countries.

All the students of the Basque Culinary Center Degree in Gastronomy and Culinary Arts, a total of 393 students, have been on internships this summer in restaurants or companies in the sectorfrom 25 different countries.

Of these, 325 have been on internships in different Spanish autonomous communities and the remaining 68 have travelled to countries such as Argentina, Norway, Japan, Finland, Thailand Chile, etc. All the degree students of this faculty, from the first year to the fourth, go on internships in a restaurant or company in the sector, as a result of the Basque Culinary Center educational model.

This educational model involves contrasting the learning and skills acquired during the training period with the real world, an experience that provides a boost to their subsequent careers in the gastronomic sector.

Basque Culinary Center is made up of the Faculty of Gastronomic Sciences of Mondragon Unibertsitatea - the first in Spain - and a Research and Innovation Centre in the area of food and gastronomy.

Throughout their studies, students have four real internships experiences. The first-year students, with a total of 102 students, carry out their external training period in restaurants throughout Spain, with basic functions in kitchen and front of house. Students have mainly chosen restaurants in the Basque Country (42), Madrid (16) and Catalonia (15) for their internships.

The second-year students have carried out their internships in 1 and 2 Michelin-star restaurants in Spain, with responsibilities in kitchen and front of house. In this case, the Autonomous Community with the greatest demand for internships was Catalonia (45), followed by Madrid (17) and the Basque Country (14). In the third year, the internships are opened up to international destinations, in hotel chains, restaurants of all kinds, in management tasks, front of house management, chefs de partie in restaurants, etc. Of the 91 students in this year, 59 have chosen to do their internships in countries such as the United States, Italy, Mexico, the Dominican Republic, the United Kingdom or Sweden, to name a few... The remaining 32 have done them in different Spanish autonomous communities. Finally, the fourth-year students, besides destinations in Spain, have had experiences in Mexico, Bolivia, Peru or Andorra, among other destinations.

Over four years, students attend courses related to avant-garde culinary techniques, the food industry and innovation, business and entrepreneurship, led by university lecturers and professionals of gastronomy, culinary arts and the catering.