The gastronomy world is a field that demands professionalism and continuous training to face all the new challenges. Until recently, experience and self-training have been the basic education of the professionals who have taken on this work. Now we offer you a specialized, contemporary and different education.
Our Expert Titles are specific and intensive short-term courses. These programmes are intended for professionals like you, who need to update and deepen their knowledge.
You will learn the product characteristics, handling and processing and the elaboration techniques, from a classic line to a contemporary methodology.
You will discover the latest advances in technological products, and their application and development in creativity.
You will have the necessary tools to raise your gastronomic knowledge and to go deep in the contemporary preparation techniques of the raw materials. You will discover the tools you need to develop the creativity in your own gastronomic design.
You will get to know the Mediterranean classic culture and you will master the most innovative techniques to develop your own creative potential. From the management perspective we will learn about different business models and the keys to success.
If you do not have a university degree, but you do have professional experience in this field, then this is your opportunity to keep on learning.
This Expert Title is intended for:
- Professionals in the culinary field who want to specialize in this area and improve their potential with new techniques and knowledge.
- Students and graduates who want a more complete training.
Gasma works with a dynamic and innovative methodology that allows students to fully develop their professional profiles. For this reason, 90% of the hours in this Expert Title are intended for practical training.
Students learn and work together with internationally renowned chefs, achieving in this way a complete training experience.
Trainers continuously monitor and evaluate the knowledge acquired.
The study programme of this Title is based on learning almost exclusively in the kitchen. You will learn the classic techniques and the most avant-garde creativity techniques. Therefore, you will master a perfect treatment of the raw materials from the preparation process to the elaboration of the final dish.
Classic fish cuisine
Wild game cuisine
The fermentation world
Iberian pork: cutting and applications
Fish and seafood treatment
The treatment of forest products
Sous-vide in gastronomy
Natural thickening agents
R&D+i applied to gastronomy
The creative method
Menu: design and balance
Gastronomic applications of liquid nitrogen
AN EXPERT EVERY DAY
This qualified method of teaching means having an expert trainer for each one of the thematic blocks of a subject. And it only makes sense, if we rely on the best team. Teachers are aware that their job is not to teach, but to help the participants to improve professionally in order to further their careers.
All the teachers and trainers in the programme are part of our Culinary Team. A team of professionals that is constantly growing and is formed by the best professionals in each area:
- Internationally acclaimed Chefs.
- Experts in culinary management
- Researchers and experts in R&D+i
- Leading figures in desserts and bakery
- Manufacturers and experts in each product area
- Businessmen from the culinary and food industry
If you want to know exactly who are going to be your professors, please, get in contact with the Admissions Department