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.
A comprehensive program that combines product mastery, culinary technique, innovation, gastronomic culture and professional management to train chefs capable of executing with judgment, creativity and excellence.
You will develop a deep understanding of product from a technical perspective, understanding its origin, behavior in the kitchen and application in different preparations. You will integrate principles of applied nutrition, food safety and resourcefulness, building a solid foundation for decision-making in professional cooking.
Learning keys:
You will work on the essential techniques of the trade, from stocks, jus, reductions and emulsions to the treatment of meat, fish and vegetables. The focus is on precision, doneness control and the ability to reproduce results consistently in a professional environment.
Learning keys:
You will go deeper into controlling key processes such as grilling over embers, rice dishes, long cooking times, sous vide and preservation techniques. You will learn to manage variables such as time, temperature and work organization to ensure consistency and efficiency in the kitchen.
Learning keys:
You will incorporate current techniques such as textures, fermentations, aerations and extreme cold, applying them with judgment in the context of professional cooking. The goal is to understand the processes in order to improve results and expand your technical resources.
Learning keys:
You will explore different currents of contemporary gastronomy, from European cuisine to international influences. You will learn to interpret these languages and translate them into current preparations with technical coherence and culinary judgment.
Learning keys:
You will develop a culinary concept applying the techniques and knowledge acquired throughout the program, demonstrating product control, technical execution and organization in a professional kitchen environment.
You will apply what you have learned in real kitchen environments, joining professional teams and working to the standards of rigor, organization and quality expected in the gastronomic sector.
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.
Yes, especially so. It's designed for professionals who want to organize their knowledge, improve their execution and work with more method and judgment in the kitchen.
Some experience or prior contact with the kitchen is recommended, as this is a practical and demanding program. That said, motivated candidates with a sufficient foundation to keep up with the pace are also considered.
Yes, the diploma is focused on hands-on learning from day one, working with product, technique and processes in a real kitchen environment.
This diploma is a shorter, more direct program, focused on building a solid technical foundation and professionalizing the student's profile without the need to take a longer program.
No. This diploma does not include external internships, as it is an intensive, fully on-campus course with continuous assessment. While it is designed as an intensive program with no internship period, it can be extended with optional internships. After finishing classes, you have the option to complete two months of internships. These internships are optional and involve an additional cost for administrative expenses. For more details, please contact our admissions department. This is where the best part of your training begins. We offer you the chance to choose your internship from among the hundreds of partner agreements Gasma has with restaurants, bakeries and gastronomic businesses across Spain and internationally.
Yes, the program's goal is to improve your technical level, organization and ability to work in the kitchen, allowing you to operate with greater confidence in professional environments.
