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.
From product fundamentals to professional cooking: a complete journey to develop technique, judgment, innovation and your own culinary identity.
You will develop a solid understanding of product, from its origin to its application in the kitchen, integrating criteria of quality, seasonality and yield. You will learn to select, handle and transform raw materials with precision, incorporating applied nutrition and good food safety practices.
Learning keys:
You will work on the technical foundations of professional cooking, such as stocks, reductions and emulsions, along with key techniques like ember-grilling, rice dishes and product handling. The focus is on doneness control, consistency and the ability to reproduce results in a real service environment.
Learning keys:
You will apply current techniques such as sous vide cooking, texture development, fermentations and technical cooking tools. You will learn to understand the processes in order to work with greater precision, optimize time and improve consistency in professional cooking.
Learning keys:
You will explore the main currents of contemporary cooking, from European tradition to global influences such as Nordic, Japanese or Maghrebi cuisine. You will learn to interpret these languages and translate them into current preparations with coherence and judgment.
Learning keys:
You will go deeper into Spanish gastronomy from a solid technical foundation, working on key preparations such as rice dishes, stocks, stews and slow cooking. You will integrate current finishing and presentation techniques to develop coherent, well-executed dishes.
Learning keys:
You will develop the ability to organize mise en place, production and service pass with operational logic, understanding the rhythms and demands of a professional kitchen. You will work with a mindset geared toward service, efficiency and team coordination.
Learning keys:
You will develop a personal gastronomic concept in which you will integrate the knowledge and techniques covered throughout the program. This project will let you practically apply culinary judgment, technique and the ability to structure a coherent, current and well-resolved dish.
You will apply what you have learned in real restaurant environments, joining kitchen teams and working to professional standards. This experience will let you consolidate your technique, gain confidence and adapt to the real pace of service.
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
From Castellón to some of the country's most renowned kitchens. His experience alongside the Roca brothers, Kiko Moya and at establishments such as Daluán shaped a career defined by high standards.
He later opened ReLevante, led Sonata 32, and today is part of the teaching team at Gasma CEU-UCH, bringing his technical, creative and approachable vision to the new generation 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.
Find answers to the most common questions about the program.
Formal academic training in gastronomy isn't essential, but genuine interest or some prior experience in cooking or food service is recommended. The program is designed for people who want to update their skills and improve their level.
Yes, the diploma has an eminently practical approach, based on kitchen learning and the direct application of techniques and processes from day one.
This diploma is focused on updating and improving technical skills in contemporary cooking, with a shorter duration and more flexible access. It's an ideal option for those looking to improve their level without taking a full master's program.
Yes, the program includes external internships in gastronomic settings where you can apply what you've learned and gain real kitchen experience.
Yes, the program's approach is focused on improving employability, strengthening technique, organization and the ability to adapt to real kitchen environments.
