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TESTIMONIALS

Andrea Dopico

Venezuela

"Promoting the dessert philosophy"

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David Gil

Spain

"You are always thinking about
what to change"

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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.

Title: Master in Avant-Garde Pastry and Restaurant Desserts

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.

Calendar: February 2021

Creditos: 90 ECTS

Course lenght: 4 months + 3 months external internship. From Monday to Friday.

Price: 10.500 €

Availability: Limited

Language: Spanish

Located in: Castellón, Spain, Europe

Master in Avant-Garde Pastry and Restaurant Desserts

MOTIVATION

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.

OBJETIVES

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.

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