The master’s courses offer the student training in the most innovative culinary techniques and trends. This training ranges from product knowledge to analysis of trends, through techniques, elaborations and methodologies.
PRODUCT
Learn about the organoleptic and physical-chemical properties of the different raw materials and products, to obtain optimal results in your dessert and sweets proposals.
TECHNIQUES
You will be able to use and apply the most innovative and current techniques. A journey from tradition to avant-garde that will upgrade the level your sweet creations.
TRENDS
Learn about the importance of formulation principles applied to innovation. Discover the trends in sweet cuisine and dessert making in order to transform your culinary proposals into attractive and contemporary offers.
CREATIVITY
We will provide you with the latest tools to foster creativity and achieve your goals. Develop your knowledge in this area and boost your capacity for innovation.
MASTERS FINAL PROJECT
The Masters Final Project 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
On-site training at Gasma, Gastronomy and Culinary Management Campus.
Call: November 2021, February 2022
Schedule: Monday to Friday from 9:00 am to 18.30pm.
Enrollment: Enrollment period is open until the program’s available places are full.
Download academic calendar (soon available)
* Calendar subject to possible modifications due to organizational or academic reasons.
