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.
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.
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.
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.
On-site training at Gasma, Gastronomy and Culinary Management Campus.
Call: September 2021, March 2022
SCHEDULE: Monday to Friday from 9:00 am to 18.30pm.
ENROLLMENT: Enrollment period is open until the program’s available places are exhausted.
* Calendar subject to possible modifications due to organizational or academic reasons.
The training programs have two initial calls per academic year. The admission process to the first call is closed when the enrollment places for it are exhausted, at which time the admission process for the second call begins.