Master in Gastronomy and Sweet cuisine

Studying bakery and gastronomy

Take a professional leap into modern gastronomy with this master’s degree where you will explore the synergies of gastronomy and the sweet world. Knowing all the areas of gastronomy, including pastry and the savory world, will enable you to function in any area of a restaurant. In our gastronomy university you will learn about raw materials, treatments, techniques, pastries, trends in cooking and sweet world and cuisines of the world.

Gastronomy does not stop evolving with new techniques and trends. Continuous training is therefore the best tool to excel as a professional. With this objective, we have designed a program in which more than 30 professionals from the gastronomic world participate who will share their knowledge in eminently practical sessions. The goal is to help you become a versatile professional capable of meeting the needs of the industry.

    September 2023

    3 months at Gasma

    On-site training

    Spanish. English support

    Internship: 3 months


    Castellón, Spain, Europe

    60 ECTS (credit system)

Who is this Master's for?

This master’s degree in gastronomy and the sweet cuisine is aimed at profiles passionate about gastronomy. Chefs or confectioners with concerns who are looking for intensive training to finish their studies or complement their professional experience. This program is aimed at non-conformists who are in full swing and want to face new challenges and work methods in the kitchen.

I want to be a modern chef

For people who want to be up to date with new technologies and techniques in the gastronomic world.

I want to change my professional life

For people who want to expand their comfort zone to achieve their personal and professional goals by becoming a chef.

I want to train with the best chefs in Europe

For people with a broad vision of the world who want to live a complete international training experience according to their expectations.

I want to cook with knowledge

For people who want to know the background of the recipes and have the scientific knowledge of each preparation.

I want to work in any kitchen in the world

For people who want to have a holistic and international vision that allows them to face challenges of any kitchen in the world.

I want to be a creative chef

For people who want to explore new culinary techniques and take their cooking to new levels of experimentation and originality.

I want to be a chef 360

For professionals who want to have a global and transversal vision of cooking and the culinary business.

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Objectives of the Master in Cuisine and Sweet World

This master’s degree encourages a change of vision in the student, who will find new ways of understanding modern gastronomy.

Through a deep knowledge of Mediterranean traditions, meeting producers, understanding raw materials and practicing ancestral and avant-garde culinary techniques, the student will achieve a wide range of skills in gastronomic trends.

You will recognize different haute cuisine business models and you will learn about different methodologies, which will allow you to develop more advanced creativity.

The main objective is for the professional to take a tour of all the gastronomic areas within a restaurant.

Study plan and methodology of the Master

At Gasma, we use a different methodology in which the student is the main focus. We focus on knowing the abilities of each student and enhancing them. To achieve this, we link students with professionals in the field of gastronomy so that they can learn more about their philosophy and vision. We evaluate the progress of each student through different forms of evaluation and we provide them with continuous feedback to further personalize their projects.

Welcome to a totally practical approach based on learning by doing where students have the opportunity to work with the raw material and taste all the preparations made in class. At the end of the program, students will have to carry out a master’s degree project in which they will develop a group tasting menu based on a creative common thread. This project encourages teamwork and knowledge of other cultures to achieve an authentic concept of restoration.

Knowing the physical, chemical and sensory composition of the product is essential to acquire technical cooking skills. Students will learn how food molecules interact and how to apply this understanding to their kitchen work methodology.

Module sessions:

  • Food Components
  • Physicochemical behaviors in food
  • Macronutrients
  • Raw materials

In this block, various groups of raw materials will be classified and studied, including their production or cultivation techniques and their culinary manipulation. Students will learn to identify the organoleptic characteristics of each product and its corresponding gastronomic application.

Module sessions:

  • Vegetables
  • Poultry
  • Beef
  • Pork
  • Lamb
  • Game
  • Fish
  • Seafood
  • Offal in haute cuisine

It is essential that contemporary cooks know the traditional and ancestral culinary techniques that are currently gastronomic trends. Within the context of Mediterranean cuisine, for example, we will see the importance of the varieties of olive oil and the tradition of Mediterranean rice dishes.

Module sessions:

  • Import of EVOO in restoration
  • Pickling, salting and marinating
  • Fermentations applied in the living room and kitchen
  • Stocks, juices, extractions and glazes
  • Mediterranean rice

In this module, we will explore the latest tools and machinery available on the market to apply in haute cuisine. In addition, we will use technological ingredients used in fine dining to modify the textures of food and achieve innovative and surprising results.

Module sessions:

  • Sous vide cooking techniques
  • Texturizers
  • Using the siphon
  • Handling and application of liquid nitrogen
  • Enzyme behavior
  • State-of-the-art machinery in professional kitchens

This module will explore how various cultural influences have affected the European food scene, and how chefs have adapted their culture and experience in different countries to suit the local palate, using region-specific ingredients and culinary techniques.

Module sessions:

  • Japanese cuisine
  • Peruvian cuisine
  • Indian cuisine
  • Mexican cuisine
  • Italian cuisine
  • French cuisine

In this module, students will explore various gastronomic business models in Spain and discover products with designation of origin that make the experiences unique. In this module, students will explore various gastronomic business models in Spain and discover products with designation of origin that make the experiences unique.

Module sessions:

  • Seafood cuisine
  • Rural setting kitchen
  • Mediterranean haute cuisine
  • The world of sommeliers

This module begins by identifying the most common utensils in grilled cooking. We then compare different types of wood and smoking techniques to understand fire behavior. We explore different cooking methods and examine the application of coals in cooking seafood and maturing meat on grills. We also explore how restaurant pastry can use fire techniques.

Module sessions:

  • Professional grill machinery
  • Smoked and types of wood
  • High quality meat and fish
  • Cooking pastry with coals

In this module, the bases of creating desserts will be explored, the particularities of preparation in a workshop and a restaurant will be distinguished, and different Pastry chefs with various work methodologies will be known. The principles of a restaurant dessert and the sophistication of a showcase dessert will be addressed. All this with the aim of expanding knowledge on the subject.

Module sessions:

  • Crispy and dehydrated products
  • Gelled and creamy foods
  • Formulation in ice cream making
  • Mousses and glazes
  • Showcase Pastry I
  • Showcase Pastry II
  • Restaurant Pastry I
  • Restaurant Pastry II

The concepts in this block are covered more extensively in our postgraduate course in pastry and confectionery.

You will learn about the characteristics of the different flours available on the market and the optimal way to use them. Yeast fermentations in the dough will also be studied, as well as puff pastry techniques and the preparation of French pastries, with the aim of understanding the art of croissants and their diversity of shapes.

Module sessions:

  • Sourdough
  • Medium and high hydration masses
  • Panettone
  • Croissant and pastries
  • Puff pastry
  • Whipped doughs and biscuits
  • Dry dough and choux

We will explore the origin of cocoa, identifying its qualities through a tasting in a “bean to bar” session. We will learn about the importance of roasting and how to formulate chocolate recipes with different percentages of cocoa. In addition, we will learn how to temper chocolate to create delicious bonbons and pieces of chocolate.

Module sessions:

  • Bean to bar
  • Tasting of cocoa varieties
  • Cocoa tempering
  • Confectionery

The Master’s thesis 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 of integration of all the contents received.

Improve your training in restaurants and gastronomic businesses of national and international prestige, and increase your job opportunities. Learn from the best professionals and work as a team at the highest level.

Do your internships in restaurants featured in the Michelin, Repsol and 50 Best guides, and live the experience of working as part of a staff of chefs or pastry chefs in a high-level restaurant.

Learn the working methods and facilities that convey the culinary concept of the restaurant.

Cook alongside world-renowned chefs to improve your resume and immerse yourself in global haute cuisine.

Academic calendar

Study load: 60 ECTS credits

School period: September 4, 2023 – November 30, 2023

Curricular internship period: December 1, 2023 – January 31, 2024

Calendar: You can download the academic calendar in this link.


The structure of professors and guests gives you a complete vision of the gastronomy of the 21st century. Welcome to the only master’s degree with more than 40 specialists related to gastronomy, pastry and culinary management. Expand your knowledge and manage to develop a much more complete creativity to face your new professional challenges.

Luis Silva - Coordinator

Luis is graduated in International Gastronomy in Chile. After embarking on a trip through Peru to learn about its culture and gastronomy, he completed the Diploma in Peruvian Cuisine at Le Cordon Bleu and returned to his country to carry out gastronomic projects, creating links with producers from indigenous peoples of the Andes. He traveled to Europe to train in the Basque Country and later in Gasma, where he studied the Master in Gastronomy and the Sweet Cuisine. Some time later he returned to Gasma to join the teaching team coordinating the programs for professionals, a task he has been carrying out for 6 years.

Mamen Lahuerta – Nutricionist

Yelel Cañas – Wild World Specialist Chef

Miguel Carretero – Chef expert in game animals

Alberto Ferruz – Chef 2 ** specialist in Mediterranean cuisine

Carlos Monsonís – Valencian chef expert in rice dishes

Jordi Guillem – Chef Consultant specialist in new technologies

Ferran Lleixa – Pastry chef specialist in sourdoughs

Luis Silva – Chef

Juan Carlos Perret -Chef expert in Peruvian cuisine

Sergi Palacín – Chef expert in Indian cuisine

Alessandro Maino – Chef expert in Italian cuisine

María Fernanda Hernández – Chef expert in Mexican cuisine

Carlos Overa – Chef expert in Japanese cuisine

Albert Boronat – Chef expert in French cuisine

Rafa Soler – Chef 1* specialist in seafood cuisine

Vicent Guimerà – Chef 1* specialist in rural cuisine

Emmanuel Atalaya – Chef 1* specialist in Mediterranean cuisine

Eva Pizarro – Sommelier 1*

Paco Boigues – Chef specialist in smoked elaborations

Cristina García – Pastry chef specialist in smoked desserts

Borja Basea – Chef specialist in grill kitchen

Juan Ángel Rodríguez – Pastry chef specialized in bean to bar

Marc Balaguer – Pastry chef specialized in chocolate

Toni Vera – Pastry chef specialized in puff pastry

Jose María Gil – Pastry chef specialized in ice cream

Samantha Vargas – Pastry chef specialized in restaurant desserts

Matías Farfan – Pastry chef specialized in restaurant desserts

Adrián Morcillo – Pastry chef specialized in individual pastry

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Internship agreements
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m2 Facilities
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Profesionales Culinary Team

What does the registration fee include?

Enrollment and fees of the Master’s

In the following table you can check the prices of the currently open call and the next available calls.

September 2023


4,120 € *48 hours after confirming admission

First installment

3,380 € *30 days after the start of the master’s degree


7.500 €

International Fee

650€ (optional) for international students

The deadline for applications will remain open until the training is fully booked (limited places).

The deadline for applications will remain open until the training is fully booked (limited places). The program, dates, prices and teachers are subject to change. Gasma reserves the right to cancel the program if it considers that the requirements for a successful program are not met.

Admission and enrollment process

To apply for admission to the degree, the process indicated in the following chart must be followed.


If you are already know which program you want to study with us, enrolling is very easy: you must fill out the admission form that you find on this page.

You will receive an email confirming receipt of your application and we will contact you via email/call/whatsapp to proceed to the next phase of the process: the interview with the Admissions Committee.


Within 24 hours of receiving your application, you will be scheduled for a personal interview* with a member of the Gasma faculty or admissions team.

The purpose of the interview is to get to know the candidates, and to assess their knowledge of the industry and their aptitude for the program.

In this interview, we will provide you with all the documents you must provide to complete your application.


After the personal interview the Admissions Committee will evaluate your application.
Once your application has been evaluated, we will inform you of the result.


If you have been accepted… Congratulations! The admission process has been completed.

In order to secure your place, it is necessary to formalize the payment of the reservation.

Once the reservation has been paid, we will review with you again the necessary documentation for the management of your registration. Remember that, at this point, you should have sent us the following information: ID/Passport, Curriculum or Motivation Letter and Required academic documentation (if necessary).

* If you are unable to attend in person, the interview can also be conducted via Skype.

Professional opportunities for the Master in Gastronomy and Sweet Cuisine

The world of gastronomy has a markedly interdisciplinary character. There is a wide variety of activities linked to the gastronomic and culinary sector, developing different professional profiles. Among others:

Whatever your goal, we help you achieve it

You will have achieved a comprehensive vision of gastronomy in all its areas.

You will have a deep knowledge of the product, its characteristics and culinary applications.

You will be able to innovate, create and achieve your professional goals.

You will have learned to move in a professional environment and working as a team.

You will have the necessary tools to start your own culinary business profitably.

Frequently Asked Questions

Gasma is located in Castellón de la Plana (Valencian Community), Spain. The nearest airport is Valencia international airport (70 km away). Our city is located 2 hours by train from Barcelona and a little less than 3 hours from the capital of Spain, Madrid.

Gasma – Gastronomic Campus
Avenida Enrique Gimeno, 67
12006 Castellón, España, EU
Tel: +34 964 217 649

Our international student body continues to grow. We have students of more than 75 nationalities. European students do not need a visa to study in Spain. On the other hand, non-European students must obtain the corresponding visa that includes the authorization to stay in the country.

Students from certain countries are exempt from obtaining a visa as long as their 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 one month of their arrival.

To make your stay easier and more comfortable during your studies, Gasma has agreements with various organizations to provide our students with nearby housing options. In advance of your arrival you will be able to choose and book your accommodation in an apartment, student residence, etc. Contact our admissions department to clarify any doubts regarding this issue.

All our masters and diplomas have a teaching staff composed of professionals with extensive experience and teaching skills.

The organizational structure of our programs is composed of an academic coordinator who is joined by other expert professors from the different training areas of each degree to complete the teaching panel.

Dependiendo del título, cada módulo de contenido cuenta con la participación de expertos conocedores del mismo: desde chefs, expertos en tecnología de los alimentos, nutricionistas, productores, expertos en negocios culinarios, gerentes, emprendedores, Pastry chefs, sumillers y expertos en sala…Todos ellos forman parte de nuestro Culinary Team y compartirán su visión sobre la gastronomía.

Do you need help with the arrangements prior to your arrival in Spain as an international student? Don’t worry, our International Admissions Office has put together this package of exclusive services that will smooth the way for you. You’ll see how easy it is to settle into your new home!

This service, completely optional for international students, includes help in finding accommodation, assistance in the management of residence documents, free pick-up and first night’s accommodation upon arrival in Spain, tourist, leisure and cultural information to make the most of your stay, a transportation 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 you arrive.

Yes. The Master in Cuisine and Sweet World includes a two-month internship at the end of the course. This is where the best part of your training begins. We offer you the possibility of choosing your internship among the hundreds of agreements that Gasma has with restaurants, bakeries and gastronomic businesses throughout Spain and internationally.

You will be able to do your internship in capitals such as Barcelona, Madrid, Santiago de Compostela, Lombardy (Italy), London, in countries such as Austria, Denmark, USA, Canada, etc. You should know that many students get jobs as a result of the internships they complete. It is a unique opportunity to create your own network of contacts in the sweet world.

If the content of this master’s degree does not quite fit with what you are looking for or with your profile, don’t worry. At Gasma you will find the best offer of gastronomy Master in Spain. If you are more interested in sweet cuisine, we recommend the master’s in pastry where you can train 100% in sweet cuisine If you have experience but do not have many months to dedicate to your training, take a look at our professional cooking courses, where you will find diplomas of up to 3 months of training and some even without internships. If you do not have experience in the world of gastronomy and want to train from scratch, then the Bachelor’s degree in gastronomy is the best option for you. Learn from the basics to the most advanced techniques in four years of comprehensive training.

Can’t find the answer to your questions?
Don’t worry, contact us and we will help you!

Download the catalog of this master's degree