Can you imagine learning on a campus designed for you?
GASMA's 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 under conditions similar to a professional kitchen + emphasis on machinery. professional kitchen
Fine pastry begins long before the actual preparation: it starts with a deep understanding of the ingredient, its origin, its behavior, and its capacity to transform a sweet creation. You'll learn to look at raw materials with professional judgment, understanding how they influence the texture, flavor, stability, and final quality of each product.
You'll work on the fundamentals of contemporary pastry, the use of utensils, machinery, and new tools, alongside the study of eggs, dairy, sugars, fruit, grains, flours, and other pastry ingredients. You'll also build a foundation in nutrition, food safety, and allergen management to develop sweet creations that are more responsible, safe, and suited to today's consumer.
Key learning points:
Mastering dough is mastering one of the essential languages of the pastry kitchen. In this module you'll build a technical understanding of viennoiserie and bread-making, learning to control processes where precision, timing, temperature, and fermentation determine the final result.
You'll work with essential pastry doughs, choux pastry, sponge cake technology, puff pastry, croissants, laminated pieces, sourdough, pre-ferments, and professional bread-making. The goal is for you to understand the relationship between formulation, structure, fermentation, baking, and finishing to achieve stable, consistent, technically advanced products.
Key learning points:
Contemporary pastry demands precision, method, and the ability to build complex creations with technical and visual balance. You'll learn to treat formulation as a creative tool, understanding how each component affects the structure, cutting, stability, and overall experience of the product.
You'll go deeper into mousses, creamy fillings, compotes, jams, gels, inserts, glazes, and entremet assembly. You'll work on temperature control, texture, freezing, unmolding, storage, and finishing to develop fine pastry pieces that are reproducible, clean, and consistent in professional settings.
Key learning points:
Chocolate demands sensitivity, product knowledge, and a high level of technical control. In this module you'll approach cacao from a sensory and professional perspective, understanding its origin, its varieties, and its potential within contemporary pastry.
You'll work through the process from cacao to chocolate, tasting different varieties, the bean-to-bar approach, and the making of bonbons. You'll go deeper into ganache formulation, water activity, storage, stability, and shelf life, all essential aspects for achieving precise, safe, high-quality pieces.
Key learning points:
Contemporary ice cream making combines science, technique, and creativity to build balanced, stable, and sensorially appealing products. You'll learn to formulate ice creams and sorbets by understanding how ingredients interact and how they affect texture, creaminess, melt, and overall perception.
You'll work on ice cream formulation and the use of batch freezers and micro-milling equipment for sorbets, ice creams, and new applications within the world of sweets. The goal is for you to develop frozen creations with process control, technical judgment, and the ability to adapt to different formats: pastry kitchen, display case, restaurant, or gastronomic experience.
Key learning points:
The restaurant dessert is a key piece within the gastronomic experience: it must close the menu with identity, balance, and purpose. In this module you'll learn to design sweet creations built for the pass, the rhythm of service, and consistency with a complete culinary experience.
You'll work on dessert creation, pre-dessert development, restaurant desserts, and fine-dining petit fours. You'll learn to build viable creations from concept through to final plating, bringing together flavor, texture, temperature, aesthetics, mise en place, and the operational logic of service.
Key learning points:
Display-case pastry demands products that are appealing, stable, and built to be sold, transported, and kept in optimal condition. In this module you'll work on developing pieces where technique, aesthetics, storage, and business logic need to coexist coherently.
You'll go deeper into new cakes, fine display pastry, individual products, and travel cakes, understanding their structure, assembly, presentation, and shelf life. You'll learn to design a sweet offering suited to shop display and delayed consumption, taking care of both visual impact and consistent production.
Key learning points:
Today's pastry needs to respond to more diverse, informed, and demanding consumers. This module will broaden your view of the sweets industry, incorporating new sensibilities, formats, and consumption habits without losing technical rigor or gastronomic quality.
You'll work on pairings applied to the world of sweets, specialty coffee, lightened pastry, food intolerances, vegan pastry, and new industry trends. You'll learn to adapt recipes and develop more inclusive, current, and differentiated creations, while maintaining balance, viability, and pastry coherence.
Key learning points:
A pastry business doesn't just need good products: it needs identity, organization, communication, and financial viability. In this module you'll learn to connect technical excellence with business vision, understanding how a professional sweets venture is built, positioned, and managed.
You'll work on gastronomic communication, personal branding, social media, digital marketing, pastry kitchen and shop design, menu engineering, leadership, costing, food cost calculations, pricing, purchasing, and supply management. The goal is for you to develop pastry projects with strategic judgment, operational efficiency, and a focus on profitability.
Key learning points:
The Master's Thesis is where you'll bring together everything you've learned into a professional pastry proposal. You'll develop a complete, coherent, and viable concept, connecting product, identity, customer experience, operations, and business strategy.
The project will include defining the value proposition, sweets offering, brand, communication, production planning, food safety, costs, pricing, and financial viability. It will conclude with a public defense, demonstrating your ability to synthesize, professional judgment, and strategic vision.
The internship lets you experience the sweets industry from the inside, joining pastry kitchens, bakeries, fine-dining restaurants, or other specialized settings. It's a key phase for consolidating technique, building confidence, and understanding the real rhythms of production and service.
During this experience you'll apply what you've learned to processes of mise en place, preparation, storage, finishing, and presentation of products. You'll also develop professional skills such as responsibility, adapting to a team, organization, growing autonomy, and responding to the demands of a real work environment.
The master's program applies the flipped classroom methodology, where theoretical content is worked through before each session, so that time on campus is dedicated to what really matters: practicing, applying, and making decisions in real settings.
This approach is grounded in the science of learning, which shows that retention increases with active involvement. 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're already sure you want to study with us, enrolling in our program is very easy.
Fill in the admission form, which you'll find through the 'RESERVE YOUR SPOT' button.
You'll then receive an email confirming we've received your application, and we'll get in touch with 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'll 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 each candidate and assess their industry knowledge and suitability for the program.
During this interview, we'll let you know if you need to provide any additional documents to complete your application.
*If you're unable to attend in person, the interview can also be conducted online via video call.
After the personal interview, the Admissions Committee will review your application. Once your candidacy has been evaluated, we'll let you know the result.
If you've been accepted… Congratulations! The admission process is complete.
To secure your spot, you'll need to complete the reservation payment and then send us the documentation needed to finalize your enrollment. Remember to send us the following:
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
Trained as a baker and pastry chef, he built his career in pastry kitchens and pastry shops where he developed a solid foundation in artisan pastry, pastry-kitchen 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 vision connected to the industry.
Perfect your technique in a top-tier pastry kitchen? Create desserts at a 3-Michelin-star restaurant? Master sweets in high-level professional settings?
More than 300 partner agreements await you. Three months at the world's best restaurants, pastry kitchens, and bakeries, working alongside elite chefs and teams. 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.
Gasma's master's program stands out for its focus on pastry innovation and its application in fine dining, pastry-kitchen, and sweets-business contexts. Unlike other general courses, this program integrates techniques in contemporary pastry, product development, ice cream making, chocolate making, bonbon-making, and dough work.
It includes learning about restaurant desserts and display pastry, two key areas in gastronomy today, and offers the chance to work with renowned chefs and instructors who are experts in contemporary sweet gastronomy.
The master's program doesn't just train you in technique, but also in creativity, management, entrepreneurship, and profitability, covering pastry-kitchen organization, cost control, leadership, pastry trends, and new consumer demands.
Gasma's master's program stands out for its focus on pastry innovation and its application in fine-dining contexts. Unlike other general courses, this program specializes in cutting-edge pastry techniques such as working with blown sugar, artistic chocolate, food design, and sweet emulsions.
It includes learning about restaurant desserts, an increasingly valued area in modern gastronomy, and offers the chance to work with renowned chefs and instructors who are experts in contemporary sweet gastronomy.
The master's program doesn't just train you in technique, but also in creative vision, management, and adapting to pastry trends, such as botanical flavors, single-serve formats, or the incorporation of functional ingredients.
Yes. One of the strengths of Gasma's master's in pastry and baking is its solid professional internship program, designed to give you real experience in the high-end gastronomy industry. During the last three months of the program, you'll have the opportunity to join some of the best restaurants in the world thanks to more than 300 active partnership agreements.
These internships take place at venues such as Michelin-starred restaurants, signature pastry shops, and cutting-edge kitchens, where you'll be able to apply what you've learned, face real working dynamics, and refine your skills alongside top-level professionals.
Far from being just a training stage, this is a complete immersion into the professional world of fine pastry, where you'll consolidate your technical skills, develop a global view of the industry, expand your network, and gain the experience needed to join pastry kitchens, restaurants, signature pastry shops, or launch your own venture.
This master's program is geared toward direct entry into the job market. Key career outcomes include:
Thanks to the program's practical focus and the professional pastry trends it incorporates, graduates are in high demand.
Gasma's master's in pastry is 100% in-person, since it's built on hands-on work, direct interaction with instructors, and preparation in a real pastry kitchen.
While online formats can be useful for basic or theoretical training, Gasma's model is designed for those seeking an intensive, in-person specialization focused on technique, innovation, and hands-on experience.
The master's program lasts a total of 8 months, split into two phases:
This fast-paced yet in-depth format lets students quickly enter the job market with solid training suited to the demands of contemporary pastry.
Our international student body keeps growing. We have students from more than 85 nationalities. European students don't need a visa to come study in Spain. Non-European students, however, must obtain the corresponding visa that includes authorization to stay in the country.
Students from certain countries are exempt from needing a visa as long as their stay in Spain doesn't exceed three months.
The visa must be requested and issued at 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.
Gasma offers several culinary master's programs, each with a different focus depending on the student's profile and goals:
If you're still not sure which one best fits your profile, our admissions team can guide you based on your experience and professional goals.
