METHODOLOGY

Students train in practical and participatory sessions by working along internationally renowned chefs. We bet on experiential learning beyond the classroom.

The objective is that students exploit their professional profile to the maximum and acquire all the skills that the sector demands. The best way to achieve this is through an innovative and dynamic methodology.

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

Contents

GASTRONOMIC TECHNIQUES

Technical knowledge is a fundamental tool to achieve attractive gastronomic proposals. This Master’s revisits the most classical and avant-garde techniques while maintaining creativity management as a guiding thread.

TRENDS

Gastronomic trends are the guidelines that rule market demand. For this reason, in this Master’s we will review the proposals that represent contemporary cuisine and the world of patisserie.

SWEET CUISINE

The study programme will cover content from the bases of classic bakery pastry to the most avant-garde techniques. Students will learn about properties of raw materials, the new market trends and the most innovative proposals that will enable them to create a quality sweet gastronomic offer.

MASTER’S FINAL PROJECT (TFM)

The TFM 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.


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