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 on dessert design from a creative, professional perspective, understanding how to build sweet offerings with identity, balance and purpose within a gastronomic experience. The focus will be on creating desserts, pre-desserts and petit fours designed for service and menu coherence.
You'll explore the movements transforming pastry and restaurant desserts, from lightened pastry, intolerances and vegan pastry to new forms of consumption. You'll learn to adapt sweet offerings without losing technical quality, balance or gastronomic appeal.
You'll incorporate current resources to broaden your sweet offering, working with pairings, specialty coffee, contemporary cakes, display-case pastry, travel products and new trends in the sector. The goal is to develop offerings that are current, viable and aligned with how consumers are evolving.
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
Trained as a baker and pastry chef, he built his career in bakeries and pastry shops, where he developed a solid foundation in artisan pastry, bakery technique and dough work. His profile combines craftsmanship, precision and firsthand knowledge of real production processes.
In Barcelona he was part of Oriol Balaguer's team, a key stage in his professional development and in his specialization in panettone. He now brings that experience to the classroom at Gasma, training future professionals with a technical, practical and industry-connected vision.
The Course in Restaurant Dessert Trends and Creativity brings together a teaching team specialized in contemporary pastry, applied innovation and the technical development of sweet preparations, offering a practical, up-to-date view of the sector. Among others, we highlight the following professionals:
Adrián Morcillo, instructor specialized in formulation and processes of contemporary pastry, with experience in advanced techniques and technical control of preparations.
Jordi Guillem, expert in texturizing agents, functional ingredients and new tools applied to the sweet sector and pastry innovation.
Xavi Donnay, a leading figure in professional pastry and applied creativity, recognized for his work in fine pastry and technical development of sweet products.
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.
It's an intensive course focused on creativity, trends and innovation applied to the sweet world. It's designed to help you develop desserts and current offerings with more identity, judgment and connection to the consumer.
You'll improve your ability to design desserts with balance, intention and gastronomic coherence, incorporating trends, new formats, pairings, specialty coffee and adaptation to new demands.
It's advisable to have a background in cooking, pastry, hospitality or gastronomic training. It can also be a good fit if you already work in the sector and want to update how you create sweet offerings.
This course is more focused on creation, trends and the development of sweet offerings. The Intensive Course in Sweet-World Techniques focuses more on technical processes, textures, assembly and bakery resources.
