AVANT-GARDE PATISSERIE
CHARACTERISTICS:


Titling: Diploma

Addressed to: This program is addressed to University Graduates, Cooking and Patisserie Intermediate and Advanced Vocational Training Students, and to professionals in the culinary sector who want to be trained in the sweet world in order to make a qualitative leap in their career.

fechas master pasteleria contemporanea

Duration: Oct 18 / Mar 19 + 350 external practice hours.

horario y creditos master pasteleria contemporanea

Hours: 1.160h (350h prácticas)

Credits: 53 ECTS
precio master pasteleria contemporanea

6.950 €
plazas master pasteleria contemporanea

Limited places

Language: Spanish

Place: Castellón (Spain)


Presentation and goals+

The world of Gastronomy is a field that demands professionalism and continuous training to face all the new challenges. Until recently, experience and self-training have been the basic education of the professionals who have taken on this work. Now we offer you a specialized, contemporary and different education.

The goal is that students learn and value the contribution of all factors involved in gastronomy: farmers, manufacturers, distributors, laboratories, R&D+i, etc. All this under constant supervision from teachers and a continuous knowledge assessment.

This diploma complements the training to make professionals excel in the following areas: Product, technique, creativity, and trends.


You will master the principles of formulation to achieve your own and original creations in line with the new pastry trends and you will enhance your creativity by mastering, not only classical, but also some of the most innovative and successful techniques.

We will travel through the world’s cuisines to merge them with contemporary proposals. You will assimilate the management principles that apply to sweet cuisine to configure your proposal in a coherent and profitable way, thus projecting your own business model.

Cardenal Herrera University and Gasma opt for an innovative methodology and an active role for participants: practical sessions, Master classes, workshops, visits, etc. You will lean from the experience of our Culinary Team and from the best experts in Gastronomic Management.

You will bet on Networking. Being in the contact with the Chefs and the professionals that take part in your training, will allow you to drive your own gastronomic community. At the end, you will complete your training with 350 external practice hours in some of the best restaurants in Spain.

Addressed to+

If you do not have a university degree, but you do have professional experience in this field, then this is your opportunity to keep on learning.

This Diploma is intended for:

  • Graduate students.
  • Advanced and Middle vocational qualification students.
  • Professionals in the restaurant and hotel industry who aspire to expand their potential, by obtaining new knowledge and techniques.

Methodology and programme+
Methodology

Cardenal Herrera University and Gasma opt for an innovative methodology and an active role for participants. The goal is for students to develop their professional profile to the maximum level and to acquire all the skills that the sector demands. The best way to do this is through an innovative and dynamic methodology. For this reason, 80% of the hours in this Diploma are dedicated to practical training.

Students train in practical and participatory sessions by working along internationally renowned chefs. We bet on experiential learning beyond the classroom.

Upon completion of the Diploma, students must accredit the acquired skills in an eminently practical Diploma Final Project. Training includes internships in top gastronomic restaurants once the teaching period is over and the Diploma Final Project has been completed. The internship duration is 350 hours, which can be validated by accrediting skills.


Programme

A training that covers the study of raw materials and products, techniques, elaborations, methodologies and trends

PRODUCT
diploma de especializacion en cocina tecnica y creatividad
Learn about the organoleptic and physical-chemical properties of the different raw materials and products, to obtain optimal results in your dessert and sweets proposals.

TECHNIQUES
diploma de especializacion en cocina tecnificacion del clasicismo
You will be able to use and apply the most innovative and current techniques. A journey from tradition to avant-garde that will upgrade the level your sweet creations.


TRENDS
diploma de especializacion en cocina verde
Learn about the importance of formulation principles applied to innovation. Discover the trends in sweet cuisine and dessert making in order to transform your culinary proposals into attractive and contemporary offers.

CREATIVITY
diploma de especializacion en cocina verde
We will provide you with the latest tools to foster creativity and achieve your goals. Develop your knowledge in this area and boost your capacity for innovation.


> Diploma final project (tfd)

The TFD is a project that all students are required to work on. In it, students will put into practice all the knowledge and skills acquired during the programme.

> Internships

Complete your training in gourmet restaurants and prestigious businesses. Learn from the experience of the best professionals and through teamwork at the highest level. Experience the day-to-day of the culinary profession. Our participants take their internships in restaurants that are acknowledged in the best international guides: Michelin, Repsol & 50 Best.


Calendar+
calendario

Professors+

AN EXPERT EVERY DAY

This innovative teaching method involves having an expert trainer for each thematic block within each subject. It only makes sense if you have the best team. Teachers are aware that their job is not only to teach, but to ensure that students learn, mature and advance in their education and career.

All teachers and trainers in the programme are part of our Culinary Team. A team of professionals that is constantly growing:

  • Internationally acclaimed Chefs
  • Experts in culinary management
  • Researchers and experts in R&D+i
  • Leading figures in Patisserie and bread making
  • Manufacturers and experts in each product area
  • Businessmen from the culinary and food industry

culinary team gasma

If you want to know exactly who are going to be your professors, please, get in contact with the Admissions Department


Enrolment and finance aids+
ENROLMENT
Diploma shall be paid as follows:
Registration fee
150 €
* Refundable in the event of non admission.
Place reservation
4.070 €
* Within the next 48 hours after admission confirmation.
Academic fee
2.730 €
* Within 30 days after Diploma starting date.
Total
6.950 €

FINANCE AIDS
We have reached different agreements with Banco Sabadell in order to help our students to totally or partially fund their studies. Do not let anything stop your training.

For further information:
Banco Sabadell Castellón
C/ Río Cenia, 2
12005 Castellón
Telf. +34964340185
logo_sabadell

The Enrolment fee includes:

SERVICES
  • Management of the curricular (compulsory) and extracurricular (voluntary) internships.
  • Access to personal lockers.
  • GASMA Library.
  • Assistance to extracurricular Master classes, Lectures and Seminars, scheduled for our students.
DIDACTIC MATERIALS:
  • All the aliments and products used during the classes are included in the fees.
  • Mandatory uniform: 1 jacket, 1 black trousers, 1 kitchen cap, 1 apron.
Admission process+
APPLICATION FORM

To start the admission process students need to fill in the form at the bottom of this page and pay the registration fee.

If the payment method chosen is a bank transfer, Gasma will require proof of payment at profesionales@gasma.es.


ADMISSION INTERVIEW

Within 24 hours of receiving the application form, students will be contacted to undergo a personal interview with a professor or an expert member from Gasma.

This interview enables Gasma to know the candidates and assess their knowledge and aptitudes. The personal interview can be done via Skype, if the candidate cannot attend in person.

Following the personal interview, the teaching team could decide, if it is necessary, to do a personal knowledge test to evaluate the students.

In this interview you will be informed about all the documents you need for the enrolment.


ADMISSIONS COMMITEE:

After the admission interview (and the knowledge text, if necessary), Gasma will evaluate all the applications and notify the results to all candidates.

If a candidate is admitted, Gasma will send a confirmation email along with a request for the reservation payment. This payment can be made via Virtual POS, Paypal or bank transfer.

Application Form

In order to start the Process of Admission you need to fill in the Application Form and pay the 150€ for the registration fee. This payment can be made via Virtual POS, Paypal or bank transfer (the account number is indicated during the process). This fee will be refunded, if the student is not admitted.

Places are limited. The deadline for applications is open until the Master's is complete to capacity.

The program, dates, prices and faculty are subject to change. Gasma reserves the right to cancel this program, if they consider that the requirements for success are not met.

Payment method

TPV
PAYPAL
BANK TRANSFER

In order to start the Process of Admission you need to fill in the Application Form and pay the 150€ for the registration fee. This payment can be made via Virtual POS, Paypal or bank transfer (the account number is indicated during the process). This fee will be refunded, if the student is not admitted.

Places are limited. The deadline for applications is open until the Master's is complete to capacity.

The program, dates, prices and faculty are subject to change. Gasma reserves the right to cancel this program, if they consider that the requirements for success are not met.




Cerrar formuario