The world's growing interest in pastry and wine has not gone unnoticed by the Basque Culinary Center (BCC). Spain's premier institution for gastronomy has expanded its curriculum to include two new master's programs: Restaurant Pastry and Sommelier and Enomarketing.
The master's in pastry techniques will focus on preparing students for a career as a restaurant pastry chef. The sommelier and enomarketing master is an ambitious program that will help students learn the reigns of running a successful wine cellar. Both programs will debut in January 2014.
The BCC is a cutting-edge institution with acclaimed chef Ferran Adrià as head of its International Advisory Board. It is located in San Sebastián, a city with the prestige of having the most Michelin-starred restaurants per capita.
The school is giving its American counterparts a run for its money by offering unique master's programs that have yet to appear on the curriculum of premier culinary institutions such as Le Cordon Blue, the Culinary Institute of America and Johnson & Wales University.