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 essential preparations of the pastry kitchen, learning to control mixing, fermentation, laminating, baking and finishing. The goal is to gain technical confidence with doughs, sponge cakes, puff pastry, croissants, bread-making and viennoiserie.
Learning keys:
You will go deeper into contemporary pastry pieces and techniques that require precision, control and organization. You will work on mousses, creamy fillings, jellies, entremets, chocolate, bonbon-making, ice cream and current resources applied to the pastry kitchen.
Learning keys:
You will learn to develop sweet creations designed for the gastronomic setting, where technique, creativity and the pace of service are essential. You will work on restaurant desserts, pre-desserts and petit fours, paying attention to composition, sensory balance and final presentation.
Learning keys:
You will learn about the main trends transforming professional pastry and how to adapt your preparations to new consumer habits. You will work on pairings, specialty coffee, lightened pastry, intolerances and vegan pastry from a practical, applied perspective.
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 judgment, technique and the ability to structure a coherent, current and well-resolved concept.
You will apply what you have learned in real work environments, joining pastry kitchens, patisseries, gastronomic restaurants or other specialized settings. This experience will let you consolidate your technique, gain professional pace and get to know how the sector operates.
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.
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. It's designed for those who want to organize their knowledge, improve their execution and work with more technical judgment in the pastry kitchen. It will help you consolidate processes, gain precision and expand your professional repertoire.
Not necessarily. Candidates with training or prior experience in cooking, pastry, food service or related fields are valued, but so are motivation, work capacity and willingness to follow a practical, intensive program.
You will work on product, raw materials, doughs, viennoiserie, sponge cakes, mousses, chocolate, bonbon-making, ice cream, restaurant desserts, petit fours, pairings, specialty coffee, lightened pastry, intolerances and vegan pastry.
Yes. The diploma has an applied approach from day one, with work in the kitchen and pastry lab, demonstrations, workshops, technical exercises and the development of preparations specific to the sweet sector.
Yes. The diploma includes 300 hours of professional internships at partner establishments in the Valencian Community, an opportunity to apply what you've learned, gain real working pace and connect with the local gastronomic and pastry scene.
The diploma is a more direct, career-focused program. It's designed to build foundation, technique and confidence in professional pastry, with a path more focused on the craft and practical application.
Yes. The goal is for you to develop a stronger preparation for working in pastry kitchens, patisseries, restaurants or other specialized settings, improving your technique, organization and ability to adapt to a professional pace.
