You will acquire a solid foundation to work in professional pastry, understanding the role of raw materials, utensils, machinery and the principles of nutrition, food safety and allergens applied to the sweet area.
Key learning areas:
You will work on the essential preparations of the pastry workshop, learning to control kneading, fermentation, lamination, baking and finishing. The aim is to gain technical confidence in doughs, sponge cakes, puff pastry, croissants, breadmaking and viennoiserie.
Key learning areas:
You will explore contemporary pastry pieces and techniques that require precision, control and organisation. You will work with mousses, crémeux, gels, entremets, chocolate, bonbons, ice cream making and current resources applied to the pastry workshop.
Key learning areas:
You will learn to develop sweet proposals designed for the gastronomic environment, where technique, creativity and the rhythm of service are essential. You will work on restaurant desserts, pre-desserts and petits fours, paying attention to composition, sensory balance and final presentation.
Key learning areas:
You will discover the main trends transforming professional pastry and learn how to adapt your creations to new consumer habits. You will work on pairings, speciality coffee, lighter pastry, intolerances and vegan pastry from a practical and applied perspective.
Key learning areas:
You will apply what you have learned in real work environments, joining pastry workshops, pastry shops, gastronomic restaurants or other specialised spaces. This experience will allow you to consolidate technique, gain professional rhythm and understand the operations of the sector.
The master’s degree applies a flipped classroom methodology, where theoretical content is worked on before each session, allowing campus time to focus on what really matters: practising, applying knowledge and making decisions in professional environments.
This approach is based on the science of learning, which shows that retention increases with involvement. Reading or listening allows us to retain around 10%–20%, while practice in a real environment can reach up to 90%.
A trained baker and pastry chef, Ferran has built his career in bakeries and pastry workshops, where he developed a solid foundation in artisan pastry, bakery technique and working with doughs. His profile combines craftsmanship, precision and direct 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 specialisation in panettone. Today, he brings this experience to the classroom at Gasma, training future professionals through a technical, practical approach connected to the sector.
Next call: November 2026.
Classes: Information will be available soon
Internship period: 2 months
Format: On-site
Located: Castellón, Spain (see location)
Language: Spanish. Simultaneous translation into English.
Credits: 53 ECTS (Credit system)
Extras included in the registration fee:
If you already know that you want to study with us, enrolling in our training is very easy.
You must fill in the admission form that you can find in the button 'START ENROLLMENT'.
You will then receive an email confirming receipt of your application and we will contact you via email / call / whatsapp to move on to the next phase of the process: the interview with the Admissions Committee.
Within 24 hours of receiving your application, you will be scheduled for a personal interview* with a member of the Gasma faculty or admissions team.
The purpose of the interview is to get to know the candidates, and to 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 via Skype.
After the personal interview, the Admissions Committee will evaluate your application.
Once your application has been evaluated, we will inform you of the result.
If you have been accepted... Congratulations! The admission process has been completed.
In order to secure your place, it is necessary to formalize the payment of the reservation.
Once the place reservation is paid, we will review with you again the necessary documentation for your enrollment. Remember that you must have sent us the following information: ID/Passport, Resume or Letter of motivation and required academic documentation (if necessary).
Gasma is located in Castellón de la Plana (Valencian Community), Spain. The nearest airport is Valencia International Airport (70 km away). Our city is 2 hours by train from Barcelona and just under 3 hours from the capital of Spain, Madrid.
Gasma - Gastronomic Campus
Avenida Enrique Gimeno, 67
12006 Castellón, Spain, EU
Tel: +34 964 217 649
Our international student body continues to grow. We have students of more than 75 nationalities. European students do not need a visa to study in Spain. On the other hand, non-European students must obtain the corresponding visa that includes the authorization to stay in the country.
Students from certain countries are exempt from obtaining a visa as long as their stay in Spain does not exceed three months.
The visa will be requested and issued at the Spanish Consular Offices abroad. Once in Spain, Gasma offers non-EU students the optional International Fee service: with it, they can apply for the foreign student card through the Immigration Office or the corresponding police station within one month of their arrival.
To make your stay easier and more comfortable during your studies, Gasma has agreements with various organizations to provide our students with accommodation options nearby. In advance of your arrival you will be able to choose and reserve your accommodation in an apartment, student residence, etc. Contact our admissions department to clarify any doubts regarding this issue.
Yes. The diploma includes 300 hours of professional internships (10 ECTS) in pastry workshops, pastry shops, gastronomic restaurants and other specialised establishments within the sweet sector. During this period, you will apply the knowledge acquired in a real work environment, taking part in the preparation, production, preservation and finishing processes of pastry products.
In addition to perfecting your technique, the internships will allow you to understand the day-to-day operations of the sector, work alongside active professionals and develop skills such as organisation, teamwork and adaptation to the pace of a professional environment.
