Can you imagine learning on a campus designed for you?
The GASMA campus is specifically designed 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.
An academic program focused on mastering techniques, processes and finishes with a professional approach.
You will work on the essential processes of the pastry kitchen, learning to control doughs, fermentations, laminates and base preparations with professional judgment. The focus will be on understanding how each variable affects the texture, development, consistency and final quality of the product.
You will go deeper into contemporary pastry preparations that require control, method and technical sensitivity. You will learn to build balanced, stable and well-finished pieces, paying close attention to formulation, assembly, preservation and final presentation.
You will incorporate current techniques, tools and ingredients to expand your professional repertoire in pastry. The goal is for you to apply contemporary resources with judgment, improving processes, finishes, textures and creative possibilities in the sweet world.
The program follows the flipped classroom methodology, where theoretical content is covered before each session, so that time on campus can be dedicated to what really matters: practicing, applying and making decisions in professional settings.
This approach is grounded in learning science, which shows that retention increases with engagement. Reading or listening allows you to retain around 10%–20%, while practice in a real environment can reach up to 90%.
Extras included in tuition:
If you're already sure you want to study with us, enrolling in our program is very easy.
You need to fill out the admission form, which you'll find on the 'RESERVE YOUR SPOT' button.
You will then receive an email confirming receipt of your application, and we will contact you by email, phone call or WhatsApp to move on to the next phase of the process.
Within 24 hours of receiving your application, we will invite you to a personal interview* with a member of Gasma's teaching or admissions team.
The purpose of the interview is to get to know candidates and assess their knowledge of the sector and their suitability for the program.
During 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 held online via video call.
After the personal interview, the Admissions Committee will assess your application. Once your candidacy has been evaluated, we will let you know the result.
If you have been accepted… Congratulations! The admissions process is complete.
To secure your spot, you must formalize payment of the reservation and, afterward, send us the documentation needed to complete your enrollment. Remember that you will need to provide 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 Intensive Course in Sweet-World Techniques 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, hands-on course focused on sweet-world techniques. It's designed to work on processes, textures, assembly and current pastry resources in a short, applied format.
It's recommended to have a background in cooking, pastry, food service or gastronomic training. It can also be a good fit if you're already working in 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.
Advanced training courses are shorter and more specific. This one in particular is designed to update or strengthen your technique in the sweet world without taking a broader program like a diploma.
