Avant-Garde Pastry and Restaurant Desserts
master en pastelería contemporánea y cocina dulce
CHARACTERÍSTICS:


Title: Master’s Degree from CEU Cardenal Herrera University

Addressed to: The Master's Degree program is intended for students and professionals in the gastronomy and pastry field who want a qualitative leap in their training and career.

fechas master pasteleria contemporanea

Calendar: October 2019 - March 2020 + 3 months external internship. From Monday to Friday.


Credits: 90 ECTS

Language: Spanish
plazas master pasteleria contemporanea

Limited places
precio master pasteleria contemporanea

Price: 10.500 €


Testimonials
Andrea Dopico
Pastry Chef en Alàbriga Hotel & Home Suites 5* GL
Daniela Cárdenas
Participante Máster Pastelería. México.
Gallery




Presentation+

This Master’s is the answer to the needs of professionals or training students who want to go further and have an entrepreneurial spirit.

This training is aimed at those who want to take a leap of quality in their professional career and learn from the best professionals in technique, avant-garde, innovation, restaurant pastry trends, sweet cuisine and management.

The ultimate quality leap in your training and career

The complex world of restaurant cuisine requires professionalism and specific training to deal with all the new challenges faced by professionals on a daily basis. Gasma, in its eagerness to transfer training to the sector’s reality, has made a deep study of the needs of the restaurant’s Pastry Chef: the main responsible figure for the design and creation of the dessert offer in restaurants.

This study has discovered that, until recently, experience and self-training have constituted the formative base of great part of the professionals who have taken on this work. Surprisingly, there has also been a growing demand for specialized training that can prepare the Pastry Chef with the necessary skills to meet the needs of such complex career.

Pastry Chefs must learn how to keep the interest for the sweet offer alive. The restaurant’s sweet cuisine is the culmination to the gastronomic experience. Pastry chefs must be able to design, create and elaborate, but also to integrally manage their brigade according to the gastronomic offer and the product with the same rigor as a savory dish.

This Master’s will not only emphasize the technique, culinary concepts, and creative methods, but will complement the training with management knowledge so that the final creations are economically viable and generate affordable costs with adequate margins.

Master’s Objectives+

The main goal is to be the best dessert and sweet cuisine professional in the world with a global vision of the sector.


To develop a comprehensive professional profile with the study of different areas within the world of restaurant pastry.

To understand the basics of classic and contemporary pastry as well as different conceptual styles.

To develop your creative potential and be able to configure a unique, distinctive and original sweet offer.

To be able to master the principles of formulation as a necessary step for the creation of innovative proposals.

To learn management techniques applicable to the world of sweet cuisine to make your sweet creations as delicious as profitable.

Networking.

Addressed to+
Entrepreneurial Spirit

This Master’s is addressed to professionals who want to take a quality leap in their training and their career.

The ideal candidate for the master's programme will hold a university degree in the area of gastronomy, pastry or culinary science. For candidates with degrees in other areas, consideration will be given to experience in the gastronomy field, i.e. professional kitchens, restaurants, pastry workshops, etc.

Exceptionally, the master's admissions committee may authorize access to candidates without university degrees who can attest a professional experience profile that makes them eligible for the normal following of classes. As an example, these types of profiles can be:

  • Advanced vocational training degrees, technical studies or diplomas in gastronomy and/or pastry.
  • Other non-regulated studies in gastronomy and/or pastry from reference schools or centers.
  • Having developed a professional activity in restaurants, pastry workshops, etc. for a minimum period of 2 years.

Those candidates without university degree who access the Master’s programme and by the end of the programme cannot attest to be in possession of the necessary requirements to be able to receive the 'Master’s Degree' title, will receive instead a Specialization Diploma issued by UCH-CEU.

Methodology and Contents+
Methodology

Cardenal Herrera University and Gasma work with a dynamic and innovative methodology that allows students to fully develop their professional profiles. For this reason, 80% of the hours in the Master's Degree are intended for practical training.

Students learn in practical and participatory sessions by working with Gasma’s teachers and renowned Pastry Chefs.

As far as the management area is concerned, students face real business situations and learn first-hand about major success stories in the field of restaurant pastry and plated desserts.

The goal is to obtain an experiential knowledge that goes beyond the classroom limits. Students will learn to value all factors involved in gastronomy: farmers, manufacturers, distributors, laboratories, R&D+i, etc.

Teachers will continuously monitor and evaluate the knowledge acquired. At the end of the Master's Degree, students must prove their skills in a Master's Degree Final Project, which is highly practical.

Your training will be completed with internships in high level gastronomic restaurants and pastry workshops, once the academic sessions are finished. These internships are formed by 530 external practice hours, and these can be recognized by accredited skills.

Content

All the subjects in this Master’s Degree are divided in major areas in order to offer a global training in the field of sweet cuisine. Here are some of them:

Haute Patisserie cocina en master en gastronomia y management culinario gasma
Learn the basics of worldwide pastry and desserts. Master the classic pastry, the products and techniques to achieve the best success in your creations.

Trends, Creativity and Technique cocina en master en gastronomia y management culinario gasma
Discover, working hand in hand with our Culinary Team, the methods to innovate applying the necessary tools of creativity. Learn all the current trends of this area and raise the bar of your sweet offer. You will rediscover techniques that are applied to the most creative concepts. You will learn about creativity from different points of view and compelling arguments.

The world of cocoa cocina en master en gastronomia y management culinario gasma
You will learn about the origins of cocoa, plantations, varieties, countries of origin, taste differences and organoleptic properties. You will taste different samples and you will learn about the possibilities of the final product. You will learn the different methods of processing from past to present; as well as the necessary machinery. We will talk about chocolates within desserts and we will learn first-hand the concept 'bean to bar'.

Specific Machinery cocina en master en gastronomia y management culinario gasma
The discovery and knowledge of tools and machinery is fundamental to be able to create with total freedom. You will know and deepen the use of the most traditional and innovative machinery in kitchens and workshops.

Master class cocina en master en gastronomia y management culinario gasma
Throughout the course, on-site master classes will be taught by the members of our Culinary Team, national and international figures with great recognition in the pastry world. They will teach us their most personal style and their methods of creation, as well as the most emblematic desserts that gave them credit and international recognition within the sector through awards and distinctions.

Management cocina en master en gastronomia y management culinario gasma
A solid training in Management is the key to ensuring the success of any culinary business. Master the management tools applied to patisserie and sweet cuisine and all the processes in order to ensure a more efficient organization. Anticipate major trends to design a successful gastronomic concept.

> Master’s Degree Final Project

The Master's Degree Final Project allows students to implement all the skills acquired during their training.

> Internships

Complete your training in gourmet restaurants and prestigious gastronomic businesses and improve your CV. Learn from the experience of the best professionals and through teamwork at the highest level. Live the day to day of this profession. Our students have their internships in restaurants recognized in the best international guides: Michelin, Repsol, 50 Best, etc

Content Distribution
cocina en master en gastronomia y management culinario gasma
Calendar+
calendario master en pasteleria

* Calendar subject to possible modifications due to organizational or academic reasons.

Professors+

In Gasma we rely on the best professionals. Among them you will find internationally renowned experts specialized in each one of the subjects.

Because teaching like yesterday, it is not enough for preparing the professionals of tomorrow. It is about taking a step forward.

Training areas
profesorado culinary team gasma grado en gastronomia


These are some of the professors that are or have been part of our teaching team.
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
The Master’s Degree shall be paid as follows:
Registration fee
150 €
* Refundable in the event of non admission.
Place reservation
4.100 €
* Within the next 48 hours after admission confirmation.
First payment
3.125 €
* Within 45 days after Master's starting date.
Second payment
3.125 €
* Within 90 days after Master's starting date.
Total
10.500 €
International fee
600 €
* Only international students (OPTIONAL).

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.

> Finance aids conditions + info

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 in case of not being admitted.

Once the payment of the registration fee has been made, remember that you must send the following information to profesionales@gasma.es:

  • ID/Passport
  • Curriculum Vitae
  • Motivation letter
  • Required academic documentation

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 in case of not being admitted.

Once the payment of the registration fee has been made, remember that you must send the following information to profesionales@gasma.es:

  • ID/Passport
  • Curriculum Vitae
  • Motivation letter
  • Required academic documentation

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.





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