Through the study of the evolution of the history of haute cuisine, students will be able to explore the origins and evolution of culinary techniques, the influence of different cultures on gastronomy, the great chefs and restaurants that have left their mark, as well as the key moments that have marked this culinary art.
Module sessions:
New cuisine
The new Basque cuisine
A journey through the history of elBulli
Nordic haute cuisine
In this thematic block we will explore methods of food preservation, fermentation, avant-garde culinary techniques, the use of ingredients and culinary adaptations of these over time until the creation of technological ingredients. A walk through time reviewing the gastronomic techniques that have marked and are defining the culinary sector.
Module sessions:
Liquid fermentations
Solid fermentations
Technological ingredients
Enzymes and fibers
The use of the siphon
Enzymes and fibers
New machinery applied to the kitchen
By studying the evolution of haute cuisine we will be able to explore trends and changes in gastronomy over time. This block will analyze the emergence of innovative techniques, the fusion of culinary cultures, the influence of avant-garde chefs and the evolution of ingredients and presentations in contemporary haute cuisine.
Module sessions:
French Cuisine I
French Cuisine II
The evolution of the new Basque cuisine
The traces of elBulli I
The traces of elBulli II
Through the study of renowned chefs who have left their mark on contemporary gastronomy, we will explore both their most innovative culinary techniques and the emblematic dishes they have created and how they have influenced the evolution of haute cuisine globally.
Module sessions:
Tradition in haute cuisine I
Tradition in haute cuisine II
Avant-garde and minimalism
A look at the sea in current times
New masters of haute cuisine
New masters of haute cuisine II
In this module we will analyze the evolution of classic desserts and learn how to reinterpret them in an innovative way. We will delve into the fascinating world of showcase pastry, and discover the creations of renowned chef Albert Adrià. We will explore the techniques and creativity behind vegan pastry making, encouraging, throughout the block, experimentation and the application of modern techniques in the elaboration of 21st century desserts.
Module sessions:
The rebirth of classic desserts
The new showcase bakery
The sweet world of Albert Adrià
Vegan bakery
We will study the fundamental aspects of management in the culinary field. Topics such as organization and resource optimization, team management, cost control, menu creation and administration, and excellence in customer service will be explored. In addition, case studies and best practices in the successful management of fine dining restaurants will be analyzed.
Module sessions:
Food and beverage management
Customer management
Gastronomic consulting
This module explores several areas of study. It analyzes the philosophy and practice of zero-kilometer cuisine, studies the evolution of innovative gastronomic bars and reviews different business models in the culinary industry. The understanding and application of these trends in the creation of contemporary dining experiences will be encouraged.
Module sessions:
Zero kilometer cuisine
The new gastronomic bars
Business models
The Master's thesis will allow you to put into practice all the knowledge acquired by presenting a personal gastronomic proposal, adapted to current market trends. This project is an exercise of integration of all the contents received.
Improve your training in restaurants and gastronomic businesses of national and international prestige, and increase your job opportunities. Learn from the best professionals and work in a team at the highest level.
Do your internship at Michelin, Repsol and 50 Best restaurants, and live the experience of working as part of a staff of chefs or pastry chefs in a high-level restaurant.
Learn the working methods and facilities that convey the culinary concept of the restaurant.
Cook alongside world-renowned chefs to enhance your resume and immerse yourself in haute cuisine on a global level.
Your passion and your talent deserve the best system to develop, and that is precisely what we offer you: a learning model that transcends conventional classrooms.
In our master's degrees, we embrace the "learning by doing" methodology with which theory comes to life through your hands and senses, turning each lesson into a unique opportunity to explore, experiment and create.
Imagine an environment where ingredients, pots and pans become tools of expression. In each class, you'll be immersed in the action; from mastering precise cuts to creating signature dishes that stir emotions. Every seasoning, every texture and every presentation will be the palpable result of your effort and dedication.
You will learn as you create, honing your skills in real time. What better way to internalize culinary techniques than by putting them into direct practice?
The "learning by doing" methodology not only accelerates your learning, but also cultivates self-confidence. It's not just about listening and remembering, it's about experimenting and creating.
If you are looking for an eminently practical training that will help you unlock your full gastronomic potential, you are in the right place: join us and start creating your own culinary stories from day one!
Would you like to perfect your technique in a 3-star Michelin restaurant, develop innovative projects in avant-garde restaurants, experience all the possibilities of sweets in the most exquisite pastry shops?
Done! We have more than 255 internship agreements with major companies in the sector to give you all the opportunities you deserve.
You will be able to spend 3 full months in the best restaurants in the world working side by side with renowned chefs and ultra-prepared teams.
In those two months of total immersion, you will not only learn recipes and techniques; you will become part of an efficient gastronomic team, absorbing all the knowledge of those who have worked their way to the top of the industry.
It will not only be a stage of your education, but a vital experience that will fill your memories with unique experiences and emotions.
Next call: January 2025
Classes: Information will be available soon
Internship period: (3 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 in Gastronomic Re-evolution and Avant-Garde includes a three-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.
