TEACHING

Training areas

Because teaching classes like yesterday is not the right way to train tomorrow’s professionals. Teachers know that their job is not only to teach, but also to ensure that each student learns, matures and advances in his or her education and career.

ADMISSION PROCESS

UNIVERSITY DEGREE TESTIMONIALS

AgustiPeris

“Gasma’s innovative character “

BenjaminLana

“The importance of gastronomy in our culture”.

MontseAbella

“Take advantage of it, Gasma is wonderful. It smells of the future”

EXPERT TEACHERS

Our innovative teaching method stands out for offering an expert for each thematic block in each subject; in this way, we have the best team. Teachers know that their job is not only to teach, but also to ensure that each student learns, matures and advances in his or her education and career.

TRAINING AREAS

These are the teachers who are part of our teaching team.

Management

Esperanza Ferrando Nicolau (Derecho)

Jordi Rosell (Management)

Rafael Cerdá Torres (Derecho)

María Isabel Brun Martos (Economía)

Francisco Suay Pérez (Marketing)

Carlos Pinazo Alcocer (Economía)

Santiago Broch Carbó

Science and Industry

Eugenia González (Química y Bioquímica)

Carolina Galiana (Microbiología)

Jordi Renau (Instalaciones)

Sara Paradells (Química y Bioquímica)

Pilar Esquer Tomás (Nutrición)

Vicente López (Instalaciones)

Rafael López (Instalaciones)

Languages

Anne Scharfenecker (Idiomas)

David Montañés (Castellano)

María Lorenzo (Castellano)

Marketing and Communication

Valentín Gallart (Marketing)

Elías Durán de Porras (Historia)

Elisa Marco (Comunicación)

José Carlos Guía

Sandra Femenia

Creativity and Innovation

Cristina Ventura (Innovación)

Enrique Algora (Innovación)

Guzmán López (Innovación)

Pastry and Bakery

Javier Pérez (Repostería)

Mario Masiá (Heladería)

José Montejano (Repostería)

Sommelier and Room

Manuela Romeralo (Sumillería)

Marta Valsangiacomo (Sala)

Eva Pizarro (Sumillería)

Food Technology

Quique Dacosta (Alta cocina)

Ricard Camarena (Alta cocina)

Susi Díaz (Alta cocina)

Purificación García (Tecnología Alimentos)

Diego Laso (Cocina japonesa)

Víctor Rodrigo (Alta cocina)

Germán Carrizo (Alta cocina)

Jordi Ferrer (Director de Formación)

Dolores Silvestre

Juan Carlos Galbis (Arroces)

Yelel Cañas (Mundo silvestre)

SCHOLARSHIPS AND GRANTS

ACCOMMODATION

FAQS

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