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Universidad Gastronómica Gasma

Master's in Gastronomy and Culinary Management

Follow your passion and come to the best Gastronomic University Campus in Spain (Europe), the cradle of gastronomic innovation. If gastronomy is your passion, come and train with us.
Do it surrounded by the best, by professionals who have revolutionized the sector.
This Master’s will allow you to discover new culinary disciplines and acquire the necessary knowledge to become a competitive chef. The program is designed to boost your career in the world of gastronomy, providing you with knowledge about raw materials, the latest culinary techniques, the sweet world and the trends of new business models. All this at the hands of experts in each gastronomic area.

It is the most complete option for all those who want to make a definitive leap in their career, as well as for chefs and restaurant owners who want to improve the profitability of their business.
With our Master’s in gastronomy you will take a tour that will range from the roots of traditional gastronomy to the current panorama of haute cuisine, you will master the most innovative techniques in cooking and pastry and you will put into practice the best culinary management tools, training you to create a creative and profitable gastronomic proposal.

    April 2024

    4 months at Gasma

    On-site training

    Spanish + Real time English translation. Class material available in English + Free Spanish Classes

    Internship: 3 months


    Castellón, Spain, Europe

    90 ECTS (credit system)

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Who is this postgraduate course in gastronomy and management aimed at?

This master’s degree in gastronomy is aimed at students looking to take a leap in their professional career. The master’s experience offers global knowledge in the gastronomic world and is designed for those student profiles who want to take a culinary trip through Europe. The master’s degree is aimed at non-conformist, curious, entrepreneurial and avant-garde students, who are also looking for a more sustainable future.

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 own a profitable restaurant

For people who plan to take on the creation of new projects related to restoration.

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.

Study plan and methodology of the Master in Gastronomy

At Gasma, students participate in practical sessions with professors and experts in each area. We offer an innovative methodology  based on learning by doing with a focus on closeness to the student body.

We work in collaboration with specialists in different areas of cooking and confectionery, we have Michelin star restaurants that open their doors to us to see live what happens in the day-to-day life of a haute cuisine restaurant and we visit production companies de materias primas que nos permite conocer de cerca el proceso creativo de estos alimentos.

The trainers provide continuous monitoring and tutorials to improve the skills of the students. Upon completion, students develop individual creative projects based on their acquired knowledge and skills.

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 culinary management module allows us to learn to plan a venture from scratch and apply knowledge in the management of social networks, neuro marketing, creativity and accounting. The understanding of business models and management strategies allows greater creativity in the creation of successful projects, therefore the main tools to achieve this will be studied.

Module sessions:

  • Business plan identification
  • The gastronomic business, constitution and start-up
  • Creation of a restaurant
  • Market analysis and marketing plan
  • Communication and marketing: Brand management
  • Creativity and innovation in gastronomic businesses
  • Organization in haute cuisine business models
  • Accounting, classification and cost ratios
  • Annual accounts, balance sheet and financial ratios
  • Staff expenses, productivity and their calculation
  • Planning and organization, processes and work procedure
  • Price and technical sheets
  • Purchases and stocks, inventory, stock valuation
  • Identification of the business plan
  • The buying cycle
  • Revenue management
  • Neuromarketing menu design
  • Seals and quality manuals
  • Presentation of the accounting and financial plan

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.


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 Cooking 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.

What does the registration fee include?

Enrollment and fees for the Master in Gastronomy

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

April 2024


4,100 € * 48h after confirmation of admission

First installment

3,350€ *30 days after the start of the master’s degree

Second installment

3,350€ *60 days after the start of the master’s degree


10,800 €

International Fee

650€ (optional) for international students

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

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Objectives of the Master’s Degree in Gastronomy and Culinary Management

This master’s degree will provide you with the most current concepts in the gastronomic world. You will know from the base the new work methodologies in a restaurant, the handling of raw materials and the global knowledge of the product, which will allow you to respect and use the raw material in its best version.

You will also learn from the physical-chemical behavior of food to the application of the most contemporary culinary techniques.

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 that the professional is trained from the base of the products, knowing the classic and avant-garde techniques, learning the bases of haute pastry and understanding the importance of management in the gastronomic world.

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’s in Gastronomy and Culinary Management includes three months of internships that take place at the end of the classes. 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.