The Gastronomy and Culinary Management University Centre (Gasma)

Introduction

The Gastronomy and Culinary Management University Centre (Gasma) is a university training, research and innovation centre that aims to develop the gastronomy sector by taking a unique approach.

A different bet

Gasma is the first private educational institution in the Region of Valencia to bring the study of gastronomy and culinary business management to the university classroom. Gasma’s differentiator is how these two disciplines complement each other.

CEU - Cardenal Herrera

The Gastronomy and Culinary Management University Centre has the academic support of CEU Cardenal Herrera University, an institution with more than 40 years’ experience. This innovative and cutting-edge Centre is backed by a university institution with an excellent reputation in the management sector and which has always fought to connect university activities with professional ones.

Gastronomic ecosystem

Gasma has come into being with a marked international mission and with the objective of generating a gastronomic ecosystem that transcends the physical space of the classroom. The University Centre is totally adapted to market needs. Accordingly, further to its official bachelor’s degree in Gastronomy and Culinary Management, its range of courses is completed with a variety of master’s degrees, as well as with courses and workshops for professional and amateur gastronomes.

What distinguishes Gasma ?

Employability

Studying at Gasma is the perfect way to allow your profession to take the same path as your passions, since it focuses on an industry where there is high demand from employers. A study performed for Gasma by KPMG consulting confirms that demand for this type of training has grown more than 30%, a trend that coincides with an increase in international culinary tourism in Spain.

Prestige

Spanish gastronomy is currently a world leader, with three restaurants placed among the best eight in the world. What is more, many of the most important and highly reputed international chefs are Spanish, a factor that has contributed to raising the social prestige of gastronomy-related professions in Spain.

Profitability

This boom in Spanish gastronomy coincides with the commencement of a debate on the need to incorporate management and finance skills into the sector. Many voices are calling for the inclusion of materials in training courses that will equip students to add profitability to this prestige and to our success in the gastronomic world.

  1. Gasma is much more than a Gastronomy University Centre. The new Centre is the basis of a gastronomic ecosystem, which seeks to influence its surrounding environment and which will go hand in hand with other agents and activities related to Gastronomy, the hospitality sector, the tourist sector and Culinary Management.

  2. The Gastronomy and Culinary Management University Centre is Mediterranean. Its objectives therefore include promoting natural, healthy, fair cuisine, as well as local foods, while embracing the latest technologies applied to Gastronomy.

  3. Students are a priority at Gasma. We offer a unique setting and exceptional facilities for teaching and research activities. Interaction between teachers and students is encouraged through a personal tutor and through small teaching groups, where the teacher is able to provide a more personal attention.

  4. The New University Centre has a clear international mission. Gasma promotes international agreements and is oriented towards a global market. Besides, it encourages students to use English language based on the training activities.

  5. Gasma is a committed University Centre and strives to respond to current supply and demand needs. Other centres offer studies focused on culinary skills, but Gasma goes one step further and integrates Culinary Management into the students’ day-to-day activities. The Gastronomy and Culinary Management University Centre thinks about your future.

  6. Gasma is an institution that is open to society as a whole. The Centre runs courses and workshops for both professional and amateur gastronomes. Furthermore, the campus will have its own restaurant to satisfy the most demanding palates. Welcome, Gasmerans!
This school offers programs in:
  • English
  • Spanish

View Bachelors »

Programs

This school also offers:

Bachelor

Bachelor Study Programme in Gastronomy and Culinary Management

Campus Full time 4 years September 2017 Spain Castellón

The Bachelor Study Programme in Gastronomy and Culinary Management equips prospective students with a solid and practical foundation on which to build their future careers. [+]

An interdisciplinary and practical model for future professionals The Bachelor Study Programme in Gastronomy and Culinary Management equips prospective students with a solid and practical foundation on which to build their future careers. Because Gastronomy and Management are not isolated disciplines, our courses include content related to communications, marketing, microbiology, nutrition and consumer psychology, aimed at giving students global perspective, so they can take up their professions from a unique standpoint. The course is based on five topic areas. Combined, these areas offer Gasma graduates a complete, up-to-date professional profile of the future: Food Technology General Knowledge of a Company Gastronomy Languages Our Bachelor’s Degree interrelates disciplines for professional enhancement The Study Programme for the Gasma Bachelor’s Degree in Gastronomy and Culinary Management is a journey in itself. Over its course, students experience Gastronomy and Management first-hand and grow in both disciplines. This means that selection of the final course pathway takes place totally naturally. Initially, students acquire the basic concepts, which contribute to constructing the foundation of knowledge they need to become highly specialised professionals with exhaustive knowledge of everything that underlies their work. Theoretical study is continually alternated with practical content, which will take place at local companies during the initial stages of the students’ training, national ones midway through and at international ones as they come to the end of the programme. 1st A solid foundation in gastronomy and management 2nd New techniques and tools 3rd Knowledge consolidation 4th Path to specialisation TFG Internship The key to... [-]

Videos

Pedro Salas, chef del Hotel Luz de Castellón

Gasma, Centro Universitario de Gastronomía y Management Culinario

Gastronomy and Culinary Management University Centre (English subtitles)