RESTAURANT DESSERTS
CHARACTERISTICS:


Titling: Diploma

Addressed to: This program is addressed to University Graduates, Cooking and Patisserie Intermediate and Advanced Vocational Training Students, and to professionals in the culinary sector who want to be trained in the sweet world in order to make a qualitative leap in their career.

fechas master pasteleria contemporanea

Calendar: November 2019 - March 2020 + 2 months curricular internship


Credits: 47 ECTS
precio master pasteleria contemporanea

5.800 €
plazas master pasteleria contemporanea

Limited places

Language: Spanish

Place: Castellón (Spain)


Presentation and goals+

The world of Gastronomy is a field that demands professionalism and continuous training to face all the new challenges. Until recently, experience and self-training have been the basic education of the professionals who have taken on this work. Now we offer you a specialized, contemporary and different education.

The goal is that students learn and value the contribution of all factors involved in gastronomy: farmers, manufacturers, distributors, laboratories, R&D+i, etc. All this under constant supervision from teachers and a continuous knowledge assessment.

This diploma complements the training to make professionals excel in the following areas: Technique, creativity, and trends.


You will learn the new trends in the world of confectionery. Tendencies based on fundamentals such as lightness, freshness or respect for the product in the search for maximum flavor. You will delve into the combination of new raw materials and elements, such as plant-based ingredients, and the physical-chemical knowledge of ingredients.

You will become familiar with the principles of formulation as a basic tool to elaborate your own creations rigorously, especially in frozen elaborations. You will learn the great importance of presentation and staging in your elaborations.

Cardenal Herrera University and Gasma opt for an innovative methodology and an active role for participants: practical sessions, Master classes, workshops, visits, etc. You will lean from the experience of our Culinary Team and from the best experts in Gastronomic Management.

You will bet on Networking. Being in the contact with the Chefs and the professionals that take part in your training, will allow you to drive your own gastronomic community. At the end, you will complete your training with 350 external practice hours in some of the best restaurants in Spain.

Addressed to+

If you do not have a university degree, but you do have professional experience in this field, then this is your opportunity to keep on learning.

This Diploma is intended for:

  • Graduate students.
  • Advanced and Middle vocational qualification students.
  • Professionals in the restaurant and hotel industry who aspire to expand their potential, by obtaining new knowledge and techniques.

Methodology and programme+
Methodology

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 Diploma 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 Diploma, students must accredit the acquired skills in an eminently practical Diploma Final Project. Training includes internships in top gastronomic restaurants once the teaching period is over and the Diploma Final Project has been completed. The internship duration is 350 hours, which can be validated by accrediting skills.


Programme

The subjects in this Diploma offer the student a complete training in the most innovative culinary techniques and trends in restaurant desserts.

TECHNIQUES
diploma de especializacion en cocina tecnica y creatividad
Discover the most innovative and current techniques in the world of sweet cuisine. A journey that will take you from tradition to avant-garde. You will develop your creativity by working hand in hand with the best professionals in the world.

TRENDS
diploma de especializacion en cocina tecnificacion del clasicismo
Discover the trends in sweet and dessert cuisine that will turn your proposal into an attractive offer.

CREATIVITY
diploma de especializacion en cocina verde
Learn about creativity management tools and apply them as a guideline to your sweet gastronomic proposal. Develop your creative potential.


> Diploma final project (tfd)

The TFD 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.

> Internships

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.


Calendar+
calendario

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

Professors+

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

culinary team gasma

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
Diploma shall be paid as follows:
Registration fee
150 €
* Refundable in the event of non admission.
Place reservation
3.360 €
* Within the next 48 hours after admission confirmation.
Academic fee
2.290 €
* Within 30 days after Diploma starting date.
Total
5.800 €

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.

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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