Facilities
FACILITIES AND RESOURCES
The Master’s Degree in Teacher Training in Gastronomy is taught on the Eskoriatza campus of the Faculty of Humanities and Education Sciences and at the Basque Culinary Center in San Sebastián.
Eskoriatza campus
To respond to the new educational model, the Eskoriatza campus has cutting-edge services and resources. In 2020 we renovated the campus. In Eskoriatza, you will have two buildings at your disposal, one historic, built in the 17th century, and another, the Dorleta building, completely renovated to adapt it to the new models of education and learning. The Eskoriatza campus also houses the facilities of KoLaborategia, the Centre of Innovation in Education.
Classrooms and workshops with specialized equipment
The Faculty of Humanities and Educational Sciences has adapted spaces and facilities, as well as advanced technological equipment so that students can put into practice what they have learned in the classroom, investigate and experiment.
These are some of the spaces you will find on the Mondragon Unibertsitatea campus in Eskoriatza:
KoLaborategia. Centre of Innovation in Education
A lab prepared to research, experiment and share knowledge on innovationn in education.
DIAPHANOUS SPACES
Designed to encourage creativity and facilitate teamwork.
LIBRARY
With the most relevant and interesting publications for your training.
Maker SPACE
Equipped with cutting-edge technology to carry out end-of-degree projects and other assignments.
PSYCHOMOTRICITY CLASSROOM
With material to get to know the keys to the psychomotor development of the child.
TECHNOLOGICAL EQUIPMENT
With state-of-the-art computers and digital devices to develop digital projects.
Basque Culinary Center Campus
The Campus Basque Culinary Center is an innovative five-story building located in the Miramon Technology Park in Donostia-San Sebastian.
The building is integrated into its natural surroundings, with modern and innovative facilities in which you will find the equipment necessary to conduct research, experiment and carry out practical projects, as well as cooking workshops, spaces for study, laboratories, and other training spaces.
From the perspective of sustainability, the Faculty of Gastronomic Sciences incorporates active and passive measures for saving energy through the use of renewable energies. In this field, the Sustainable Gastronomy Conference is held every year to highlight the importance of the economic, environmental and social benefits of sustainable gastronomy.
In short, it is a lively Faculty, with a multitude of workshops and events related the gastronomic world, where enthusiasts and professionals in gastronomy can meet.
Well-equipped classrooms and workshops
The classrooms, kitchens, workshops and laboratories equipped with high-tech equipment and the functional nature of the campus will make your experience practical and enriching.
EXPERIMENTAL WORKSHOP
Equipped with innovative kitchen and dining room elements to develop a new gastronomic concept.
SENSORY ANALYSIS CLASSROOM
A classroom designed to learn through practical classes how to carry out a sensory analysis of products.
RESEARCH CENTER
Where you can conduct research on gastronomy and food.
CREATIVE INNOVATION WORKSHOP
Designed to encourage creativity and develop innovative ideas.
THEMATIC WORKSHOPS
Prepared for the development of specific projects.
TASTING ROOM FOR THE WORLD OF WINE
To put into practice everything you have learned about the world of wine.
PRACTICE RESTAURANTS
A space that simulates a real restaurant so that you will be able to practice.
PHOTOGRAPHY AND VIDEO WORKSHOP
So you can photograph and record culinary creations.
LABORATORIES
Equipped with the latest technology for you to experiment with.
COOKING PRACTICE CLASSROOMS
Spaces where you can cook and put into practice everything you have learned in the classroom.