Gastronomy is a path with a very important vocational component. Studying cooking requires discipline, imagination and creativity. With Gasma you choose a cooking school that is different, both in what it does and how it does it. A personalized, multidisciplinary and eminently practical culinary training is chosen. It is taking the first step to get where you want to go.
A journey through classic and avant-garde techniques applied to desserts and sweet preparations.
You will learn how to treat the raw material from pre-processing to the completion of a dish with 90% of the hours dedicated to practical training. The objective: to master the processing of raw materials, from pre-processing to the completion of a dish.
A program that from the creativity and innovation that mark the new trends, builds a training proposal with the new formats present in the world of sweet cuisine.
Get to know in depth the properties of the raw materials of the sweet world, the new market trends and the most innovative proposals that will allow you to create your sweet offer.
A program based on practical sessions in which you can train to become a pastry chef and develop in the world of sweet cuisine, pastry and professional confectionery.
Become a Pastry Chef who knows how to keep the interest in the sweet menu alive as the culmination of the gastronomic experience. You will be able not only to design, create and elaborate, but also to comprehensively manage your batch according to the gastronomic offer and the product with the same rigor as for a savory dish.
A diploma that delves into the most avant-garde creation techniques as well as classical techniques. Discover how to express your creativity and make a perfect treatment of the product.
With an almost exclusive apprenticeship in cooking, you will study classic techniques and the most avant-garde creations; the objective is to master the treatment of raw materials, from pre-preparation to the completion of a dish.
A complete training in the new concepts and demands of the market, as well as the new styles that give rise to avant-garde trends within the gastronomy sector.
You will learn the classic techniques and the most avant-garde creations; the objective is to master the treatment of the raw material, from pre-processing to the completion of a dish.
This diploma culminates training in the areas of management, leadership and trends, providing students with the best tools to achieve their professional objectives.
Master concepts such as profitability and planning strategy, and apply criteria to maintain the concept of total quality over the business.
An eminently practical program with which you can train to become a chef and develop in the world of professional cooking.
With this course, you will become a modern chef, aware of all gastronomic trends, the most innovative techniques, the raw materials at your disposal and the creation and management tools that will allow you to develop quality gastronomic concepts, adapted to the current market and sustainable over time.
Total immersion in gastronomy.
This course offers you an immersion in cooking from the first day to give you a leap in your professional career.
Train yourself by laying the foundations and culinary principles, learning creative techniques and technical knowledge (both classic and avant-garde) without forgetting the new trends in force.