proceso admision

ADMISSION PROCESS

TESTIMONIALS

Begoña Rodrigo

Spain

"Changing one's path to follow your passion"

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Jorge Muñoz

Peru

"Gasma augura un muy buen futuro"

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more testimonials

METHODOLOGY 

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

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

Contents

The subjects in this Diploma offer the student a complete training in the most innovative culinary techniques and trends.

TECHNIQUE AND CREATIVITY

Innovation in these two disciplines makes the difference in current gastronomic proposals. We will provide you with creativity management mechanisms, as well as the most appropriate techniques to foster innovation.

THE TECHNIFICATION OF CLASSICISM

Contemporary cuisine and the tendency to go back to the origins makes it necessary to have a deep knowledge of classical academicism within each gastronomic aspect.

GREEN CUISINE

The “green revolution” is changing the role that vegetables have in the kitchen. You will study the product, its treatment and self-supply systems..

TRENDS

Japanese, Ibero-American, Southeast Asian cuisines, etc. All of them are part of the current gastronomic panorama. Students will discover the techniques and raw materials of the trending world cuisines.

DIPLOMA FINAL PROJECT (TFD)

The TFD 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.

INTERSHIPS

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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