Can you imagine studying on a campus designed for you?
The GASMA campus is designed specifically for gastronomic education. Professional kitchens, technical classrooms, a teaching garden and work spaces with specialized equipment, tools and materials where students can experiment, practice and develop projects in conditions similar to a professional kitchen + emphasis on machinery. professional kitchen
An academic program focused on mastering techniques, processes and finishes with a professional approach.
You'll work with the product as the foundation of cooking, learning to select it, handle it and understand how it behaves in each process. You'll develop technical judgment around quality, seasonality, yield and culinary application, while also incorporating principles of nutrition, sustainability and resourcefulness.
You'll go deeper into fundamental techniques of the trade with a focus on process control and consistency of results. You'll work on stocks, cooking methods, rice dishes, embers, game and key preparations, developing precision, organization and the ability to adapt during service.
You'll incorporate techniques and tools typical of contemporary cooking, such as sous vide cooking, texturizing and fermentation. You'll learn to apply these resources with coherence, optimizing processes and broadening your creative and technical capacity in the kitchen.
You'll develop your own preparation bringing together the knowledge you've gained, applying classic and contemporary techniques with judgment, process control and culinary coherence.
The master's applies the flipped classroom methodology, where theoretical content is covered before each session, so time on campus can be dedicated to what really matters: practicing, applying and making decisions in professional environments.
This approach is backed by learning science, which shows that retention increases with engagement. Reading or listening allows you to retain around 10%-20%, while hands-on practice in a real environment can reach up to 90%.
Extras included in the tuition:
If you're already sure you want to study with us, enrolling in our program is very easy.
You must fill in the admission form found on the 'RESERVE YOUR SPOT' button.
You'll then receive an email confirming receipt of your application, and we'll get in touch with you by email / call / WhatsApp to move on to the next stage of the process.
Within 24 hours of receiving your application, we'll invite you to a personal interview* with a member of the Gasma teaching or admissions team.
The goal of the interview is to get to know each candidate and assess their knowledge of the field and their aptitude for the program.
During this interview, we'll let you know if you need to provide any additional documents to complete your application.
*If you're unable to attend in person, the interview can also be held online via video call.
After the personal interview, the Admissions Committee will review your application. Once your candidacy has been evaluated, we'll let you know the outcome.
If you've been accepted... Congratulations! The admissions process is now complete.
To secure your spot, you'll need to pay the deposit and then send us the documentation required to complete your enrollment. Remember you'll need to send us the following:
If you have any questions, remember you can contact one of our Advisors:
“The process was very smooth and the team supported me every step of the way.”
— Gasma Student
From Castellón to some of the country's most renowned kitchens. His experience alongside the Roca brothers, Kiko Moya and at places like Daluán shaped a career of high demands.
He later opened ReLevante, led Sonata 32 and today is part of the Gasma CEU-UCH teaching team, bringing his technical, creative and approachable vision to the new generations of professionals.
Perfect your technique in a 3-Michelin-star restaurant? Create in avant-garde restaurants? Master the sweet side of the kitchen in the best pastry shops?
More than 300 partner agreements await you. Three months at the world's best restaurants, working with elite chefs. You won't just learn techniques: you'll become part of real teams, absorbing the knowledge of those at the top.
An experience that will shape your career. If you're interested in complementing this advanced program with an internship period, contact our admissions department when you enroll.
Find answers to the most common questions about the program.
Yes. It's specifically designed to help you organize your technique, improve your processes and work with greater precision and control in your day-to-day cooking
It's also suitable. The program starts from solid foundations and progresses gradually toward more advanced techniques, adapting to different levels.
Yes, learning is based on constant practice, working in the kitchen from day one and applying techniques in real situations.
You'll improve your technique, your control in the kitchen and your ability to execute preparations with greater precision, consistency and confidence.
No, it's intensive training focused on hands-on classroom learning, designed to improve technical performance over a short period of time.
Yes, it's designed for professionals looking for brief, intensive, applicable training without having to leave their job.
