Master in Avant-garde Pastry and Restaurant Desserts
Program Presentation
Global trendsetting restaurants require skilled professionals to design their sweet elaborations. This program prepares you to become the most complete pastry chef, with special emphasis on cutting-edge techniques and trends in restaurant desserts.
This Master will give you a global vision of the sweet world and will give you the tools and knowledge necessary for you to become a professional pastry chef.
With our Culinary Team, made up of pastry chefs, managers and entrepreneurs, related to sweet cuisine, you will be able to exploit your creative potential to configure a unique, distinctive and original sweet offer.
Addressed to
This program is aimed at those who want to go further in their career. Here you can learn from the best in technique, avant-garde, innovation and trends in restaurant pastry and sweet cuisine.
The ideal profile of the master’s student is that of a graduate in the field of gastronomy or pastry. Although the admissions committee may accept candidates without a university degree who prove adequate experience.
- Middle or higher degrees, technical studies or diplomas in gastronomy and / or pastry.
- Experience in the gastronomy sector, whether in cooking, catering or pastry.
- Non-regulated studies in gastronomy and / or confectionery carried out in other reference centers.
What do they say about our gastronomy faculty?
I have learned very useful techniques in the day-to-day running of a restaurant. It has paved the way for me at work and in the field of competitions.
Adrián Morcillo. Master in Avant-garde Pastry and Restaurant Dessert's student
Gasma is amazing. It has surprised me a lot, from the level of the students, to the level of the courses.
Laura Vervoort. Pastry Chef guest teacher
I want to stay and live here. You guys should take advantage of this. I am overwhelmed… Workrooms, kitchens, tables. This is a unique opportunity.
Montse Abella. Chef restaurant Sant Celoni (2 Michelin stars) Guest teacher
Being in Gasma is something very nice because it allows you to meet people from other countries with your same concerns
Ángelo Rivera. Master in Avant-garde Pastry and Restaurant Dessert's student
My training has been multidisciplinary. Everything that is demanded of a professional today
Jorge Lengua. Gasma alumni and entrepreneur
At Gasma I have had the opportunity to work alongside great chefs.
Norma Montiel. Master in Avant-garde Pastry and Restaurant Dessert's student
What do they say about our gastronomy faculty?
I have learned very useful techniques in the day-to-day running of a restaurant. It has paved the way for me at work and in the field of competitions.
Adrián Morcillo. Master in Avant-garde Pastry and Restaurant Dessert's student
Gasma is amazing. It has surprised me a lot, from the level of the students, to the level of the courses.
Laura Vervoort. Pastry Chef guest teacher
I want to stay and live here. You guys should take advantage of this. I am overwhelmed… Workrooms, kitchens, tables. This is a unique opportunity.
Montse Abella. Chef restaurant Sant Celoni (2 Michelin stars) Guest teacher
Being in Gasma is something very nice because it allows you to meet people from other countries with your same concerns
Ángelo Rivera. Master in Avant-garde Pastry and Restaurant Dessert's student
My training has been multidisciplinary. Everything that is demanded of a professional today
Jorge Lengua. Gasma alumni and entrepreneur
At Gasma I have had the opportunity to work alongside great chefs.
Norma Montiel. Master in Avant-garde Pastry and Restaurant Dessert's student
Master's Objectives
- Develop a comprehensive professional profile thanks to the study of different areas of the world of restaurant pastry.
- Understand the fundamentals of classic and contemporary pastry and different conceptual styles.
- Increase your creative potential to configure a unique, distinctive and original sweet offer.
- Mastering the principles of formulation as a necessary step for the conception of innovative proposals.
Content
Acquire structure and establish fundamental knowledge about raw materials, processes and food technology in the world of pastry. The knowledge of the product will be deepened. From its origin, its classification and its composition to understand it from the point of view of its subsequent transformation in culinary processes.
The functional properties of the different raw materials commonly used in the world of confectionery, patisserie and dessert creation will be discussed, as well as the application of different techniques to influence their characteristics.
- Product
- Food Technology
We will study of the classic techniques that have served as the basis for the pastry that we know today up until the most current avant-garde techniques, which will also be treated in detail.
- Classical techniques
- Dessert techniques
- Dough
- Chocolate
Discover the methods to be able to innovate by applying the necessary creativity tools. Learn all the current trends in the sector to maximize the level of your sweet proposal.
- Creation of the dessert
- High bakery pastry
- Pre-desserts
- Fine bakery
The master’s final project will allow you to put into practice all the knowledge acquired, by presenting a personal gastronomic proposal, adapted to current market trends. This project is an exercise in integrating all the content received.
In the gastronomic field, the practical aspect is of vital importance. In your internships, you will apply all the knowledge in a real work situation, which will enable you to enter the labor market highly prepared.
You will develop your skills and experience, professional praxis, without forgetting that you will come into contact with companies related to your training, thus improving insertion in the labor market and favoring employability.
Internship Agreements
Trained Students
m2 Facilities
Professionals in our Culinary Team
Admission and fees
The training programs have several starting calls per academic year. The admission process to the first call closes when the enrollment places are exhausted, at which point the admission process for the next call begins.
What does the fee include?
- Management of curricular (mandatory) and extracurricular (voluntary) internships.
- Access to personal locker.
- Access to Gasma library.
- Attendance to master classes, conferences and extracurricular seminars scheduled for our students.
- All food products used in class are included in the fees.
- 1 Jacket, Pants, 1 chef's hat, 1 apron.
Calls
In the following drop-down you can check the prices of the present open call and the next available calls.
October 2022
150 € Refundable in case of not being admitted
4.100 € Within 48 hours of confirming admission
2.025 € 30 days after the start of the master’s degree
2.025 € 60 days after the start of the master’s degree
8.300 €
600 € *International students only (optional)
The deadline for submitting applications will remain open until the capacity of the course is completed (limited places)
May 2023
150 € Refundable in case of not being admitted
4.100 € Within 48 hours of confirming admission
2.025 € 30 days after the start of the master’s degree
2.025 € 60 days after the start of the master’s degree
8.300 €
600 € *International students only (optional)
The deadline for submitting applications will remain open until the capacity of the course is completed (limited places)
Admission process
1. ADMISSION APPLICATION
Signing up is easy: you must fill out the admission form. Then we will contact you by email so that you can complete the last step: pay your registration fee. Don't worry: if you are not admitted, we will refund the fee.
2. INTERVIEW
Within 24 hours of receiving your application, we will convene you for a personal interview * with a member of Gasma's teaching or admissions team.
The purpose of the interview is to get to know the candidates, and assess their knowledge in the sector and their aptitudes for the program.
In this interview, we will indicate all the documents that you must provide to complete your application.
3. EVALUATION
After the personal interview, the Admissions Committee will assess your application.
Once your application has been evaluated, we will inform you of the result.
4. RESERVATION
If you have been accepted… Congratulations! The admission process is over.
To ensure your place it is necessary that you formalize the payment of the reservation.
Once the registration fee has been paid, remember that you must send the following information at profesionales@gasma.es
ID / Passport, Curriculum, Letter of motivation and required academic documentation.
1. ADMISSION APPLICATION
Signing up is easy: you must fill out the admission form. Then we will contact you by email so that you can complete the last step: pay your registration fee. Don't worry: if you are not admitted, we will refund the fee.
2. INTERVIEW
Within 24 hours of receiving your application, we will convene you for a personal interview * with a member of Gasma's teaching or admissions team.
The purpose of the interview is to get to know the candidates, and assess their knowledge in the sector and their aptitudes for the program.
In this interview, we will indicate all the documents that you must provide to complete your application.
3. EVALUATION
After the personal interview, the Admissions Committee will assess your application.
Once your application has been evaluated, we will inform you of the result.
4. RESERVATION
If you have been accepted… Congratulations! The admission process is over.
To ensure your place it is necessary that you formalize the payment of the reservation.
Once the registration fee has been paid, remember that you must send the following information at profesionales@gasma.es
ID / Passport, Curriculum, Letter of motivation and required academic documentation.
Career opportunities
Pastry chef
Pastry Chef de Partie in hospitality and catering
Gastronomic advisor
Director of gastronomic events and activities
Teacher in gastronomic field
Gasma – Gastronomic Campus
Avenida Enrique Gimeno, 67
12006 Castellón, Spain, EU
Phone: +34 964 217 649
This service, totally optional for international students, includes help in finding accommodation, assistance in managing residence documentation, collection and free first night of accommodation upon arrival in Spain, tourist information, leisure and culture so you can make the most of your stay, a transport card for your first trips around the city and the processing of a prepaid SIM card that will allow you to talk and surf the internet from the first moment.
Students from certain countries are exempt from obtaining a visa as long as the stay in Spain does not exceed three months.
The visa will be requested and issued at the Spanish Consular Offices abroad. Once in Spain, Gasma offers non-EU students the optional International Fee service: with it, they can apply for the foreign student card through the Immigration Office or the corresponding police station within a month of their arrival.
The organizational structure of our programs is made up of an academic coordinator who is joined by other expert professors from the different training areas of each degree to complete the teaching panel.
Depending on the title, each content module has the participation of knowledgeable experts: from chefs, food technology experts, nutritionists, producers, culinary business experts, managers, entrepreneurs, pastry chefs, sommeliers and dining room experts... All of them are part of our Culinary Team and will share their vision of gastronomy.
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