You will work on the essential processes of the pastry workshop, learning how to control doughs, fermentations, laminations and basic preparations with professional criteria. The focus will be on understanding how each variable influences texture, development, consistency and the final quality of the product.
You will explore contemporary pastry preparations that require control, method and technical sensitivity. You will learn how to build balanced, stable and well-finished creations, paying close attention to formulation, assembly, preservation and final presentation.
You will incorporate current techniques, tools and ingredients to expand your professional pastry repertoire. The aim is for you to apply contemporary resources with sound judgement, improving processes, finishes, textures and creative possibilities in the sweet world.
The course applies a flipped classroom methodology, where theoretical content is worked on before each session, so that time on campus can be dedicated to what truly matters: practising, applying knowledge and making decisions in professional environments.
This approach is based on the science of learning, which shows that retention increases with engagement.
Reading or listening allows students to retain around 10%–20%, while practice in a real environment can reach up to 90%.
Next call: November 2026.
Classes: Information will be available soon
Format: On-site
Located: Castellón, Spain (see location)
Language: Spanish. Simultaneous translation into English.
Credits: 21 ECTS (Credit system)
Extras included in the registration fee:
If you already know that you want to study with us, enrolling in our training is very easy.
You must fill in the admission form that you can find in the button 'START ENROLLMENT'.
You will then receive an email confirming receipt of your application and we will contact you via email / call / whatsapp to move on to the next phase of the process: the interview with the Admissions Committee.
Within 24 hours of receiving your application, you will be scheduled for a personal interview* with a member of the Gasma faculty or admissions team.
The purpose of the interview is to get to know the candidates, and to assess their knowledge of the industry and their aptitude for the program.
In this interview, we will let you know if you need to provide any additional documents to complete your application.
* If you are unable to attend in person, the interview can also be conducted via Skype.
After the personal interview, the Admissions Committee will evaluate your application.
Once your application has been evaluated, we will inform you of the result.
If you have been accepted... Congratulations! The admission process has been completed.
In order to secure your place, it is necessary to formalize the payment of the reservation.
Once the place reservation is paid, we will review with you again the necessary documentation for your enrollment. Remember that you must have sent us the following information: ID/Passport, Resume or Letter of motivation and required academic documentation (if necessary).
The Intensive Course in Sweet World Techniques brings together a teaching team specialised in contemporary pastry, applied innovation and the technical development of sweet creations, providing a practical and up-to-date vision of the sector. Among others, we highlight the following professionals:
It is an intensive, practical course focused on sweet-world techniques. It is designed to work on processes, textures, assemblies and current pastry resources in a short, applied format.
It is advisable to have a background in cooking, pastry, hospitality or gastronomic training. It may also be suitable if you already have contact with the sector and want to strengthen your technique in the sweet area.
You will improve your technical control in pastry preparations, especially in processes, structures, textures, stability, preservation and finishes.
The course is shorter and more specific. It is designed to update or strengthen technique in the sweet world without undertaking a broader programme such as a diploma.
Gasma is located in Castellón de la Plana (Valencian Community), Spain. The nearest airport is Valencia International Airport (70 km away). Our city is 2 hours by train from Barcelona and just under 3 hours from the capital of Spain, Madrid.
Gasma - Gastronomic Campus
Avenida Enrique Gimeno, 67
12006 Castellón, Spain, EU
Tel: +34 964 217 649
Our international student body continues to grow. We have students of more than 75 nationalities. European students do not need a visa to study in Spain. On the other hand, non-European students must obtain the corresponding visa that includes the authorization to stay in the country.
Students from certain countries are exempt from obtaining a visa as long as their stay in Spain does not exceed three months.
The visa will be requested and issued at the Spanish Consular Offices abroad. Once in Spain, Gasma offers non-EU students the optional International Fee service: with it, they can apply for the foreign student card through the Immigration Office or the corresponding police station within one month of their arrival.
