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TESTIMONIALS

Andrea Dopico

Venezuela

"Promoting the dessert philosophy"

+

David Gil

Spain

"You are always thinking about
what to change"

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Daniela Cárdenas

Mexico

"The many cultures at Gasma
help a lot"

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more testimonials

METHODOLOGY

Cardenal Herrera University and Gasma work with a dynamic and innovative methodology that allows students to fully develop their professional profiles. For this reason, 80% of the hours in the Master’s Degree are intended for practical training.

Students learn in practical and participatory sessions by working with Gasma’s teachers and renowned Pastry Chefs.

As far as the management area is concerned, students face real business situations and learn first-hand about major success stories in the field of restaurant pastry and plated desserts.

The goal is to obtain an experiential knowledge that goes beyond the classroom limits. Students will learn to value all factors involved in gastronomy: farmers, manufacturers, distributors, laboratories, R&D+i, etc.

Teachers will continuously monitor and evaluate the knowledge acquired. At the end of the Master’s Degree, students must prove their skills in a Master’s Degree Final Project, which is highly practical.

Your training will be completed with internships in high level gastronomic restaurants and pastry workshops, once the academic sessions are finished. These internships are formed by 530 external practice hours, and these can be recognized by accredited skills.

Contents

HAUTE PATISSERIE

Learn the basics of worldwide pastry and desserts. Master the classic pastry, the products and techniques to achieve the best success in your creations.

TRENDS, CREATIVITY AND TECHNIQUE

Discover, working hand in hand with our Culinary Team, the methods to innovate applying the necessary tools of creativity. Learn all the current trends of this area and raise the bar of your sweet offer. You will rediscover techniques that are applied to the most creative concepts. You will learn about creativity from different points of view and compelling arguments.

THE WORLD OF COCOA

You will learn about the origins of cocoa, plantations, varieties, countries of origin, taste differences and organoleptic properties. You will taste different samples and you will learn about the possibilities of the final product. You will learn the different methods of processing from past to present; as well as the necessary machinery. We will talk about chocolates within desserts and we will learn first-hand the concept ‘bean to bar’.

SPECIFIC MACHINERY

The discovery and knowledge of tools and machinery is fundamental to be able to create with total freedom. You will know and deepen the use of the most traditional and innovative machinery in kitchens and workshops.

MASTER CLASS

Throughout the course, on-site master classes will be taught by the members of our Culinary Team, national and international figures with great recognition in the pastry world. They will teach us their most personal style and their methods of creation, as well as the most emblematic desserts that gave them credit and international recognition within the sector through awards and distinctions.

MANAGEMENT

A solid training in Management is the key to ensuring the success of any culinary business. Master the management tools applied to patisserie and sweet cuisine and all the processes in order to ensure a more efficient organization. Anticipate major trends to design a successful gastronomic concept.

MASTER’S FINAL PROJECT

The Master’s Degree Final Project allows students to implement all the skills acquired during their training.

INTERSHIPS

Complete your training in gourmet restaurants and prestigious gastronomic businesses and improve your CV. Learn from the experience of the best professionals and through teamwork at the highest level.

Live the day to day of this profession. Our students have their internships in restaurants recognized in the best international guides: Michelin, Repsol, 50 Best, etc

CONTENT DISTRIBUTION


CULINARY TEAM
ACCOMODATION
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