You will work on dessert design from a creative and professional perspective, understanding how to build sweet proposals with identity, balance and meaning within a gastronomic experience. The focus will be on creating desserts, pre-desserts and petits fours designed for service and aligned with the coherence of the menu.
You will explore the trends that are transforming pastry and restaurant desserts, from lighter pastry, intolerances and vegan pastry to new forms of consumption. You will learn how to adapt sweet proposals without losing technical quality, balance or gastronomic appeal.
You will incorporate current resources to expand your sweet offering, working with pairings, speciality coffee, contemporary cakes, display-case products, travel cakes and new sector trends. The aim is to develop contemporary, viable proposals aligned with the evolution of the consumer.
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: December 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 Course in Trends and Creativity in Restaurant Desserts features professionals specialised in contemporary desserts, applied creativity and haute pâtisserie techniques, with experience in gastronomic restaurants and specialised training. Here are some of the many professionals participating:
• Adrián Morcillo, specialist in technical pastry processes and the development of contemporary preparations applied to the restaurant environment.
• Xavi Donnay, internationally recognised professional for his creative work in pastry and his innovative vision applied to gastronomic desserts.
• Jordi Guillem, expert in innovation, textures and new tools focused on the creation of contemporary desserts and sweet proposals.
It is an intensive course focused on creativity, trends and innovation applied to the sweet world. It is designed to develop contemporary desserts and sweet proposals with greater identity, judgement and connection with the consumer.
It is advisable to have a background in cooking, pastry, hospitality or gastronomic training. It may also be suitable if you already work in the sector and want to update the way you create sweet proposals.
You will improve your ability to design desserts with balance, intention and gastronomic coherence, incorporating trends, new formats, pairings, speciality coffee and adaptation to new demands.
Yes. The course is based on an applied methodology, with proposal development, technical exercises, creative work and the preparation of desserts, pre-desserts and petits fours.
This course is more focused on creation, trends and the development of sweet proposals. The Intensive Course in Sweet Culinary Techniques focuses more on technical processes, textures, assembly and pastry workshop resources.
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.
