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 how to build and project a pastry business with its own identity, from personal branding and gastronomic communication to digital marketing, social media and visual product presentation. You'll also cover bakery, shop and new sweet experience design aligned with the business concept.
You'll learn to make decisions with economic judgment, working with tools such as costing, cost breakdowns, performance analysis, performance control, pricing strategy, purchasing and procurement. The goal is to understand how to make a sweet offering appealing, well organized and economically viable.
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 Pastry Business Direction is taught by professionals specialized in strategy, communication, marketing and management applied to the sweet sector, with experience in gastronomic project direction and business development. Among others, the teaching team includes:
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 pastry business management. It covers brand, communication, customer experience, costs, pricing, purchasing and profitability in a brief, applied format.
You'll improve your ability to make decisions about brand, offering, communication, pricing, costs, purchasing and profitability, with a more professional view of the sweet business.
Not necessarily. It can be a good fit if you have an active project, if you're preparing a business idea, or if you work in the sector and want to better understand the strategic and economic side.
This course doesn't focus on making the product, but on how to communicate it, sell it, organize it and make it profitable within a pastry project.
