Can you imagine learning on a campus designed for you?
The GASMA campus is designed specifically for culinary training. 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 those of a professional kitchen + emphasis on machinery. professional kitchen
A journey that combines culinary art, avant-garde technique and business to shape professionals capable of innovating, managing and bringing real value to the gastronomy sector.
Knowing the product in depth is the foundation of any great chef. You will learn to identify quality, origin and seasonality in every ingredient, and to work on butchery techniques, professional cuts and precision cooking to master everything from meat and fish to vegetables and game.
You will experience visiting fish markets and food markets to select raw materials firsthand. You will also understand the fundamentals of applied nutrition to design balanced menus without sacrificing gastronomic excellence.
Learning highlights:
The difference between a correct dish and an exceptional one lies in technical mastery. You will learn to build complex flavors through stocks, jus and emulsions, and to standardize processes to guarantee consistency in every service.
You will master traditional techniques such as grilling and smoking with hands-on sessions working with different woods and charcoals. You will go deeper into iconic preparations such as Valencian rice with absolute control of stocks, fire and cooking point, and into contemporary charcuterie with cured and salted products.
Learning highlights:
Contemporary cuisine requires understanding the technologies that have revolutionized gastronomy. You will discover how sous-vide cooking allows temperature control with millimetric precision, and you will learn to design new sensory experiences using hydrocolloids, enzymes and avant-garde techniques.
You will work with liquid nitrogen under professional supervision for instant freezing, master modern fermentation with koji and lactic cultures, and understand how to apply innovation with culinary judgment, always in service of the product, never as an empty special effect.
Learning highlights:
A great chef must know the culinary codes that have shaped world gastronomy. You will study the French fundamentals that remain the technical basis of fine dining, Italian precision, the explosion of flavors in Peruvian cuisine, and the seasonality philosophy of Nordic cuisine.
You will learn to work with Maghreb spices, master Japanese cutting and cooking techniques, and understand how to adapt these influences to create proposals with a genuine identity, without falling into copying or fusion without purpose.
Learning highlights:
Spain is a world gastronomic power. You will study the evolution of our cuisine from its traditional foundations to its reinterpretation in Michelin-starred restaurants. You will master fundamental preparations such as rice dishes, slow-cooked stews, stocks and long cooking processes.
You will complete wine training with an official WSET certification, accompanied by winery visits to understand styles, terroir and pairing, integrating wine culture as an essential part of the Spanish gastronomic experience.
Learning highlights:
Dessert closes the gastronomic experience and must be on a par with the rest of the menu. You will learn to formulate and execute base preparations with technical precision: doughs, sponge cakes, mousses and modern structures, controlling temperatures, textures and stability.
You will master modern ice cream making and signature pastry, working on both bakery counter and window display as well as the specific design of restaurant desserts, integrating mise en place, plated service and allergen management for professional production.
Learning highlights:
Artisan bread has returned to the tables of the best restaurants. You will study the behavior of flours, yeasts, sourdough and pre-ferments, and you will work on cold fermentations, hydrations and resting times to obtain high-quality products.
You will visit leading bakeries to see professional production methods, and you will master laminating techniques for croissants, puff pastry and contemporary viennoiserie with absolute precision.
Learning highlights:
Chocolate is one of the most technically complex ingredients in gastronomy. You will explore the world of cacao from its origin, and you will master professional tempering for stable crystallization and perfect finishes.
You will carry out comparative tastings of varieties to train your palate in identifying profiles by terroir and roast. You will learn to formulate ganaches by controlling water activity, and you will develop bonbon pieces and display case creations with technical precision.
Learning highlights:
Being a great cook is not enough; you need to know how to manage your business. You will learn to build your personal brand, develop digital communication strategies and manage your online reputation professionally.
You will master key tools such as menu engineering, cost control through yield tests, and the interpretation of financial KPIs to make decisions based on real data. You will work on practical cases of business conceptualization and launch strategies..
Learning highlights:
This is the moment to demonstrate everything you have learned. You will develop a complete, personal gastronomic project, from market research and concept definition to menu design and the economic-financial model.
You will need to justify every decision with professional rigor, applying menu engineering, real costing, communication strategy and brand positioning. The process culminates with a public defense before a panel of industry professionals.
The training is completed with full immersion in the reality of the industry. You will work as part of professional teams at leading national and international restaurants, taking part in every production and service process under the standards of fine dining.
You will experience the real pace of a brigade in service, you will learn methodologies that are not taught in a classroom, and you will develop key skills such as teamwork under pressure, organization and technical precision. This experience opens doors in the industry and strengthens your employability.
The master's program applies the flipped classroom methodology, where theoretical content is covered before each session, so that time on campus is dedicated to what really matters: practicing, applying and making decisions in real-world 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 hands-on practice in a real environment can reach up to 90%.
Extras included in tuition:
If you already know you want to study with us, enrolling in our program is very easy.
You must fill in the admission form found on the 'RESERVE YOUR SEAT' button.
You will then receive an email confirming that we have received your application, and we will contact you by email / phone 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 to assess their industry knowledge and their aptitude 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 application has been evaluated, we will inform you of the result.
If you have been accepted... Congratulations! The admission process is complete.
To secure your seat, you must pay the reservation fee and then send us the documentation needed to complete your enrollment. Remember you will need to send us the following information:
If you have 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 Chile to Spain, via Peru. He worked in restaurants featured on The World's 50 Best Restaurants list and kitchens with a Michelin Star, specializing in fine dining after graduating in International Gastronomy.
He later continued his training at Gasma CEU-UCH. He currently coordinates programs aimed at professionals, a role he has held for nine years, bringing his international experience into the classroom.
Want to perfect your technique at a 3-Michelin-star restaurant? Create in avant-garde restaurants? Master the sweet side in the best pastry shops?
More than 300 partnership agreements await you. Three months in the world's best restaurants, 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 define your career.
Find answers to the most common questions about the program.
The Master's in Culinary Arts and Gastronomy Business is an advanced program that combines fine dining, culinary innovation, pastry and gastronomic project management. Throughout the program you will refine professional techniques, working with product, Spanish and international cuisine, avant-garde technique, bread making, chocolate and restaurant desserts. You will also learn to create and monetize gastronomic concepts through brand, communication, yield tests, cost control and menu engineering. The training is completed with a final project and professional internships, preparing you to create, run and grow gastronomic businesses.
The Master's in Gastronomy lasts 8 months, organized into theoretical-practical modules and an internship period at companies. The program has been designed to offer an intensive immersion in cooking and gastronomy, ensuring that in one year you achieve a complete and specialized preparation in all fundamental areas: such as the cooking, pastry, gastronomic culture and gastronomic business management.
The Master's in Cooking and Gastronomy is taught at Gasma, the Gastronomic Campus of the CEU Cardenal Herrera University, located in Castellón (Spain). This center is internationally recognized for its focus on advanced gastronomy, culinary research and training professionals capable of working in world-class restaurants. Gasma also has state-of-the-art facilities, culinary laboratories and technical classrooms adapted to hands-on learning in a professional kitchen.
Upon completing the program you will receive a University's Own Degree endorsed by the CEU Cardenal Herrera University, a prestigious academic institution. This postgraduate program guarantees that your training in advanced gastronomy and culinary arts is backed by a recognized university, which increases your professional standing in the international hospitality and restaurant industry.
Yes, the program includes professional internships at prestigious national and international restaurants, many of them awarded Michelin Stars. During this period you will be able to work side by side with leading chefs, fine-dining teams and professional pastry teams, applying what you have learned in a real environment of gastronomic excellence. These internships represent a unique opportunity to enter the job market with proven experience in the industry.
Gasma offers several master's programs in cooking, each with a different focus depending on the student's profile and goals:
If you're still not sure which one best suits your profile, our admissions team can guide you based on your experience and professional goals.
