Contemporary pastry starts with a clear understanding of ingredients, their function and their behaviour within each preparation. In this block, you will build a shared foundation to understand the sweet area from the perspective of product, initial technique and the current context of the sector.
You will work on the fundamentals of pastry, the use of utensils, machinery and tools, together with an introduction to raw materials and ingredients used in pastry. You will also incorporate notions of nutrition, food safety and allergen management in order to work with greater judgement in professional environments.
Key learning areas:
Doughs are one of the most important technical foundations of the pastry workshop and require precision, method and process control. In this block, you will learn to understand how formulation, fermentation, lamination and baking influence the final result of each product.
You will work with essential pastry doughs, choux pastry, sponge cake technology, puff pastry, croissants, viennoiserie, sourdough, preferments and professional breadmaking. The aim is to develop stable, consistent and well-executed products, understanding the relationship between ingredients, technique and finish.
Key learning areas:
Current pastry requires the ability to create complex preparations with technical precision and aesthetic coherence. In this block, you will work on formulation and assembly as tools to control texture, structure, stability and final presentation.
You will explore mousses, crémeux, compotes, jams, gels, inserts, glazes and entremets assembly. You will also incorporate contemporary resources such as technological ingredients, moulds, siphon, nitrogen and new applications of meringue, always from a practical and applied perspective.
Key learning areas:
Chocolate and ice cream making require a highly precise technical approach, where formulation, preservation and the control of variables are essential. In this block, you will work on two key areas of the sweet world, learning to connect product, process and final result.
You will approach cocoa, variety tasting, the bean-to-bar concept, bonbons and ganache formulation, together with concepts such as water activity and preservation. You will also work on the formulation of ice creams and sorbets, the use of machinery and new applications of contemporary ice cream making.
Key learning areas:
The development of sweet products changes depending on the context: a product is not designed in the same way for a restaurant, a display case or delayed consumption. In this block, you will learn to adapt technique, creativity and presentation to different professional formats.
You will work on restaurant desserts, pre-desserts and petits fours, taking into account the logic of service, assembly and the guest experience. You will also develop contemporary cakes, advanced display-case pastry, individual products and travel cakes, paying attention to structure, preservation, transport and visual appeal.
Key learning areas:
Contemporary pastry evolves alongside consumers, their habits and their new expectations. In this block, you will broaden your vision of the sweet sector, incorporating trends and approaches that allow you to develop more current, flexible proposals adapted to the market.
You will work on pairings applied to the sweet world, speciality coffee, lighter pastry, intolerances, vegan pastry and new trends in the sector. The aim is to learn how to adapt preparations without losing technical coherence, sensory balance or professional viability.
Key learning areas:
The Master’s Final Project will be the space where you integrate the knowledge acquired into an applied pastry or café proposal. You will develop a project that connects technique, creativity, product, customer experience and professional viability.
The project will include the definition of the concept, the sweet proposal, the basic organisation of production, food safety and the final presentation. It will culminate in a written report and defence, demonstrating your ability to structure a coherent, well-argued proposal applicable to the sector.
The internship will allow you to apply what you have learned in real environments within the sweet sector, joining pastry workshops, pastry shops, gastronomic restaurants or other specialised spaces. It will be an opportunity to consolidate technique, gain confidence and understand the professional pace.
During this experience, you will take part in mise en place, preparation, preservation, finishing and presentation processes for pastry products. You will also develop skills such as organisation, responsibility, teamwork and adaptation to the real demands of the professional environment.
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%.
Objectives of the Master’s Degree
Specialised in avant-garde pastry, formulation and technical processes, he has developed his career between haute cuisine and contemporary pastry, working in kitchens with three Michelin stars.
With a Master’s Degree in Avant-Garde Pastry from Gasma, he has been recognised in national competitions such as Madrid Fusión and the Delité Young Pastry Chefs Competition, where he won the title of Best Young Pastry Chef in Spain. He currently brings his experience to the classrooms at Gasma.
CONTACT US AND SOLVE ANY DOUBTS
Perfect your technique in a leading pastry workshop? Create desserts in a 3-Michelin-star restaurant? Master the sweet side of gastronomy in high-level professional environments?
More than 300 agreements are waiting for you. Two months in some of the best restaurants, bakeries and pastry shops in the world, working with elite chefs and teams. You will not only learn techniques: you will become part of real teams, absorbing knowledge from those at the very top.
An experience that will mark your career.
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: 60 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 Master’s Degree in Contemporary Pastry and Innovation includes a two-month internship at the end of the course. This is where the best part of your training begins. We offer you the possibility of choosing your internship among the hundreds of agreements that Gasma has with restaurants, bakeries and gastronomic businesses throughout Spain and internationally.
You will be able to do your internship in capitals such as Barcelona, Madrid, Santiago de Compostela, Milan, London, in countries such as Austria, Denmark, USA, Canada, etc. You should know that many students get jobs as a result of their internships. It is a unique opportunity to create your own network of contacts in the sweet world.
