Advanced pastry begins long before production: it starts with in-depth knowledge of ingredients, their origin, their behaviour and their ability to transform a sweet proposal. You will learn to look at raw materials with professional judgement, understanding how they influence the texture, flavour, stability and final quality of each product.
You will work on the foundations of contemporary pastry, the use of utensils, machinery and new tools, together with the study of eggs, dairy products, sugars, fruits, cereals, flours and ingredients used in pastry. You will also integrate the fundamentals of nutrition, food safety and allergen management in order to develop sweeter proposals that are more responsible, safe and adapted to today’s consumer.
Key learning areas:
Mastering doughs means mastering one of the essential languages of the pastry workshop. In this block, you will develop a technical understanding of bakery and viennoiserie, learning to control processes where precision, time, temperature and fermentation determine the final result.
You will work with essential pastry doughs, choux pastry, sponge cake technology, puff pastry, croissants, laminated products, sourdough, preferments and professional breadmaking. The goal is for you to understand the relationship between formulation, structure, fermentation, baking and finishing in order to achieve stable, consistent products of a high technical level.
Key learning areas:
Contemporary pastry requires precision, method and the ability to build complex creations with technical and aesthetic balance. You will learn to work with formulation as a creative tool, understanding how each component influences the structure, cut, stability and final product experience.
You will explore mousses, crémeux, compotes, jams, gels, inserts, glazes and entremets assembly. You will work on temperature control, texture, freezing, unmoulding, preservation and finishing to develop advanced pastry pieces that are reproducible, clean and coherent in professional contexts.
Key learning areas:
Chocolate requires sensitivity, product knowledge and a high level of technical control. In this block, you will approach cocoa from a sensory and professional perspective, understanding its origin, varieties and potential applications within contemporary pastry.
You will work on the process from cocoa to chocolate, variety tasting, the bean-to-bar approach and the production of bonbons. You will explore ganache formulation, water activity, preservation, stability and product shelf life, all essential aspects for achieving precise, safe and high-quality pieces.
Key learning areas:
Contemporary ice cream making combines science, technique and creativity to create balanced, stable and sensorially attractive products. You will learn to formulate ice creams and sorbets, understanding how ingredients interact and how they influence texture, creaminess, melting and final perception.
You will work on ice cream formulation, the use of batch freezers and micro-blending equipment for sorbets, ice creams and new applications within the sweet world. The goal is for you to develop frozen proposals with process control, technical judgement and the ability to adapt to different formats: workshop, display case, restaurant or gastronomic experience.
Key learning areas:
The restaurant dessert is a key part of the gastronomic experience: it must close the menu with identity, balance and meaning. In this block, you will learn to design sweet proposals created for service, the pace of the kitchen and coherence with a complete culinary experience.
You will work on dessert creation, the development of pre-desserts, restaurant desserts and haute cuisine petits fours. You will learn to build viable proposals from concept to final plating, integrating flavour, texture, temperature, aesthetics, mise en place and the operational logic of service.
Key learning areas:
Display-case pastry requires attractive, stable products designed to be sold, transported and kept in optimal conditions. In this block, you will work on the development of pieces where technique, aesthetics, preservation and commercial logic must coexist coherently.
You will explore contemporary cakes, advanced display-case pastry, individual products and travel cakes, understanding their structure, assembly, presentation and durability. You will learn to design a sweet offer adapted to retail, display and delayed consumption, taking care of both visual impact and production consistency.
Key learning areas:
Today’s pastry must know how to respond to more diverse, informed and demanding consumers. This block will allow you to broaden your perspective on the sweet sector, incorporating new sensitivities, formats and consumption habits without losing technical rigour or gastronomic quality.
You will work on pairings applied to the sweet world, speciality coffee, lighter pastry, intolerances, vegan pastry and new trends in the sector. You will learn to adapt preparations and develop more inclusive, contemporary and distinctive proposals, maintaining balance, viability and pastry coherence.
Key learning areas:
A pastry project does not only need good products: it needs identity, organisation, communication and economic viability. In this block, you will learn to connect technical excellence with business vision, understanding how a professional sweet proposal is built, positioned and managed.
You will work on gastronomic communication, personal branding, social media, digital marketing, workshop and retail design, menu engineering, leadership, costs, cost breakdowns, pricing, purchasing and procurement. The aim is for you to develop pastry projects with strategic judgement, operational efficiency and a focus on profitability.
Key learning areas:
The Master’s Final Project will be the space where you integrate everything you have learned into a professional pastry proposal. You will develop a complete, coherent and viable concept, connecting product, identity, customer experience, operations and business strategy.
The project will include the definition of the value proposition, sweet offer, brand, communication, production planning, food safety, costs, pricing and economic viability. It will culminate in a public presentation, demonstrating synthesis skills, professional judgement and strategic vision.
The internship will allow you to experience the reality of the sweet sector from within, joining pastry workshops, bakeries, gastronomic restaurants or other specialised spaces. It will be a key stage for consolidating technique, gaining confidence and understanding the real pace of production and service.
During this experience, you will apply the knowledge acquired in mise en place, production, preservation, finishing and product presentation processes. You will also develop professional skills such as responsibility, team adaptation, organisation, progressive autonomy and the ability to respond to the demands of a real 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%.
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.
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. Three 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: 3 months
Format: On-site
Located: Castellón, Spain (see location)
Language: Spanish. Simultaneous translation into English.
Credits: 90 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 Advanced Pastry Arts and Entrepreneurship 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.
