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.
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 Master’s 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 Master’s, students must accredit the acquired skills in an eminently practical Master’s Final Project. Training includes internships in top gastronomic restaurants once the teaching period is over and the Master’s Final Project has been completed. The internship duration is 350 hours, which can be validated by accrediting skills.
A training that covers the study of raw materials and products, techniques, elaborations, methodologies and trends
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.
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.
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.
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.
> Master’s final project (TFM)
The TFM 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.
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.
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
If you want to know exactly who are going to be your professors, please, get in contact with the Admissions Department