Can you imagine learning on a campus designed for you?
The GASMA campus is designed specifically for gastronomic education. Professional kitchens, technical classrooms, teaching garden and work spaces with specialized equipment, tools and materials where students can experiment, practice and develop projects in conditions similar to those of a professional kitchen + emphasis on machinery. professional kitchen
An academic program focused on mastering techniques, processes and finishes with a professional approach.
You will work with the product as the foundation of cooking, learning to select it, handle it and understand how it behaves in each process. You will develop technical judgment around quality, seasonality, yield and culinary application, while also integrating principles of nutrition, sustainability and resource optimization.
You will deepen your knowledge of fundamental techniques of the trade with a focus on process control and consistency of results. You will work with stocks, cooking methods, rice dishes, grilling, game and key preparations, developing precision, organization and adaptability in service.
You will incorporate techniques and tools specific to contemporary cuisine, such as sous vide cooking, texturizing and fermentation. You will learn to apply these resources coherently, optimizing processes and expanding your creative and technical range in the kitchen.
You will develop your own preparation in which you will integrate the knowledge acquired, applying classic and contemporary techniques with judgment, process control and culinary coherence.
The Master's program applies the flipped classroom methodology, where theoretical content is worked on before each session, so that time on campus is dedicated to what really matters: practicing, applying and making decisions in professional environments.
This approach is based on learning science, which shows that retention increases with engagement. Reading or listening allows retention of around 10%–20%, while practice in a real environment can reach up to 90%.
Extras included with enrollment:
If you are already clear that you want to study with us, enrolling in our program is very easy.
You must fill out the admission form found on the 'RESERVE YOUR SPOT' button.
Next, you will receive an email confirming receipt of your application and we will contact you by email / call / 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 the candidates and 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 online via video call.
After the personal interview, the Admissions Committee will assess your application. Once your candidacy has been evaluated, we will inform you of the result.
If you have been accepted… Congratulations! The admission process is complete.
To secure your spot, you must formalize payment of the deposit and, subsequently, send us the documentation required to complete your enrollment. Remember that you must send us the following information:
If you have questions, remember that 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 most renowned kitchens in the country. His experience alongside the Roca brothers, Kiko Moya and in establishments such as Daluán shaped a career defined by high standards.
He later opened ReLevante, led Sonata 32 and today is part of the Gasma CEU-UCH teaching team, passing on his technical, creative and approachable vision to new generations of professionals.
Perfect your technique at a 3 Michelin star restaurant? Create in avant-garde restaurants? Master pastry at the best patisseries?
More than 300 agreements await you. Three months at the best restaurants in the world, working with elite chefs. You won't just learn techniques: you'll be part of real teams, absorbing the knowledge of those at the top.
An experience that will shape your career. If you are 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 is specifically designed to help you organize your technique, improve processes and work with greater precision and control in your day to day
It's also suitable. The program starts from solid foundations and progressively advances toward more advanced techniques, allowing it to adapt to different levels.
Yes, learning is based on constant practice, working in the kitchen from the very first moment and applying techniques in real situations.
You will improve your technique, your control in the kitchen and your ability to execute preparations with greater precision, consistency and safety.
No, it is an intensive training program focused on practical learning in the classroom, designed to improve technical performance in a short period of time.
Yes, it is designed for professionals looking for brief, intensive and applicable training without needing to leave their job.
