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 specialize in patisserie, desserts and bakery. You will discover the significance of innovation using technological ingredients and you will learn the ice-creams formulations.
You will master the classic and innovative techniques to achieve unique and original proposals according to the new tendencies.
You will learn all the processes you need in order to make the best sweet and salt doughs as well as their fermentations, so you will get to have a complete vision of a high quality pastry. You will meet new textures and the increasing significance of the nutritionals aspects.
You will learn the formulation principles as the basis of the ice-cream world to elaborate your own creations. You will delve into new dessert tendencies counting on the raw materials technology and physicochemical processes.
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.
Creams and mousses
Sweet fermented doughs
Savory fermented doughs
Formulation and elaborations
Marmalades and jams
Production systems and stock
Textures (l and II)
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