Avant-Garde Pastry and Restaurant Desserts Gasma, Gastronomy and Culinary Management Campus

Overview

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.

At the Avant-Garde Pastry and Restaurant Desserts course offered at Gasma, Gastronomy and Culinary Management Campus, we embrace the "learning by doing" methodology where theory comes to life through your hands and senses, turning each lesson into a unique opportunity to explore, experiment and create.

Objectives

• Study the different areas of restaurant pastry making.

• To understand the basics of classic and contemporary pastry making.

• Master the different conceptual styles of pastry and confectionery.

• Working side by side with the most specialized pastry chefs on the scene.

• Master the principles of formulation.

• Master the management tools that guarantee the viability of any gastronomic business.

• Complete your training in the best restaurants in the world.

Career opportunities

Whatever your goal is, we help you achieve it.

• Chef in Restaurant

• Pastry Chef

• Teaching Gastronomy

• Product Technician

• Catering Business Management