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University extension course: improvement of culinary technique and recipe book

INFORMATION, PRE-REGISTRATION AND REGISTRATION

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Basic Information

Presentation

Specialization course, designed to study three essential areas for achieving maximum efficiency in the food service business: Comprehensive kitchen work and management. Refinement of culinary techniques. Refinement and optimization of the recipe book.

The journey through management will allow you to maintain control, both in hygiene and food quality, and also in the management of personnel and warehouses, planning and production and cost control. 

It is essential for the professional to acquire skills and abilities at the highest level, which lead to the optimization of sustainable, economic and management resources.  

Through the study of different techniques and procedures, students acquire the knowledge that allows them to develop the practice of their profession, without forgetting the importance of reviewing the recipe books, where the result of the program becomes visible.

Objectives

  • Manage the logistics of a gastronomic business: place orders, work with suppliers, warehouses and inventories.
  • Plan and produce effectively.
  • Control the costs of the dishes and the menu, warehouses and inventories.
  • Manage work personnel.
  • Acquire knowledge related to food safety and hygiene.
  • Handle local and seasonal products and achieve the highest level of sustainability through 0 loss.
  • Master different culinary techniques: handling and preservation, cooking, pre-preparation and preparation.
  • Understanding technological ingredients and their application.
  • Optimize the recipe book through creative processes and application of culinary techniques to vegetable products, rice, fish, seafood and meats.

Competences

General:

  • Students will be able to apply different culinary techniques and trends.
  • Students will acquire knowledge about technological ingredients and their correct application.
  • Students will learn concepts about hygiene and food quality.
  • Students will know how to manage supply orders.
  • Students will be able to manage inventories and warehouses in the sector.

Specific:

  • The student body will be able to manage gastronomic logistics.
  • Students will be able to control the costs of dishes and menus, as well as those related to warehouses and inventories.
  • The student body will be competent to direct and manage the workforce. 
  • Students will be able to advise on the optimization of the recipe book of gastronomic businesses, through different creative processes and application of techniques.
  • The students will be specialists in the different culinary techniques, both pre-preparation and preparation.
  • Students will be able to achieve the highest level of sustainability within the company, through the optimal management of local and seasonal products and through zero waste.

Program

Module 1: Comprehensive work and management in the kitchen 10.5 ECTS

  • TOPIC 1. Food hygiene and quality   
  • TOPIC 2. Management of orders, suppliers, warehouse and inventories 
  • TOPIC 3. Management, entrepreneurship and innovation
  • TOPIC 4. People management in the restaurant  
  • TOPIC 5. Sustainability, recipe book with local and seasonal products, 0 waste
  • TOPIC 5. Planning and production in the kitchen
  • TOPIC 7. Control of dish costs
  • TOPIC 8. Control of menu, warehouse and inventory costs

Module 2: Refining Culinary Techniques 7.5 ECTS 

  • TOPIC 1. Techniques for handling, preserving and cooking food
  • TOPIC 2. Food preparation techniques and mise en place: from receiving to cooking
  • TOPIC 3. Stocks, broths and demi-glace. Cooking techniques by expansion
  • TOPIC 4. Basic and derived sauces
  • TOPIC 5. Raw product preparation techniques: cooking without heat
  • TOPIC 6. Concentration cooking techniques  
  • TOPIC 7. Mixed cooking techniques
  • TOPIC 8. Vacuum technology, controlled temperature and applications. Direct vacuum, indirect vacuum, fifth ranges and preservation.
  • TOPIC 9. Introduction to avant-garde cuisine. Technological ingredients and application.
  • TOPIC 10. Fermentations and preserves.

 Module 3: Recipe Book Improvement and Optimization 7 ECTS 

  • TOPIC 1. Balance and menu curve   
  • TOPIC 2. The creative process and design of dishes with market products
  • TOPIC 3. Classic lids and their revised version
  • TOPIC 4. Cooking with plant-based products  
  • TOPIC 5. Dry, creamy and soupy rice dishes
  • TOPIC 6. Cooking with fish and seafood   
  • TOPIC 7. Cooking with meats: poultry, beef, game, lamb and pork

Module 4: Final Degree Project 5 ECTS

Recipients

Applicants for admission to the title will meet at least one of the following profiles: 

ENTREPRENEURS AND FUTURE OWNERS OF GASTRONOMIC BUSINESSES who want to develop their projects in a solvent manner and seek training according to their needs. A training that provides them with the necessary knowledge to carry out their business with the safety and quality that they propose.  

PROFESSIONALS FROM THE GASTRONOMIC SECTOR with training and experience, who want to update their training or specialize in a specific area of ​​knowledge.

PROFESSIONALS FROM THE GASTRONOMIC SECTOR without prior training, who want to support their work experience with a degree or update their knowledge to improve their professional profile. 

PROFESSIONALS FROM OTHER SECTORS who want to update themselves and apply their profile to the gastronomic sector. 

DIRECTORS, MANAGERS, ADMINISTRATORS of gastronomic businesses who need to update their skills. 

STUDENTS AND RECENT GRADUATES, both in Vocational Training, Degrees and Postgraduates, in Gastronomy or any branch of study, who want to develop their profession in gastronomy and who, to do so, want to continue their studies or complement them with specific training. 

The ability to work autonomously and safely will be an access requirement. In case of doubt, a report may be requested from the URJC disability unit on possible adaptations. 

No university degree is necessary. 

Selection criteria

In the event that the number of applications exceeds the number of places offered, a selection will be made based on the following criteria: 

40% CV. Experience in hospitality and the food sector 

40% FP in hospitality or equivalent accreditation. 

20% University degree related to the food industry, gastronomy or food. 

No university degree is necessary. 

Number of Places: 14 (minimum 14)

*Training offer pending approval.

Academic Management and Faculty

Academic direction

Dr. Diana Catalina Pérez-Bustamante Yábar. Contracted Professor (PhD)

Doctor in Business (2017) and in Humanities (2008). She is a researcher and teacher in URJC marketing. She teaches in different master's degrees, business schools or training programs for multinationals in the fashion, design and gastronomy sectors. Multiple academic publications, books and popular articles. Research work and management of gastronomic companies.

Faculty

Dr. Diana Catalina Pérez-Bustamante Yábar. Contracted Professor (PhD)

Doctor in Business (2017) and in Humanities (2008). She is a researcher and teacher in URJC marketing. She teaches in different master's degrees, business schools or training programs for multinationals in the fashion, design and gastronomy sectors. Multiple academic publications, books and popular articles. Research work and management of gastronomic companies.

Dr. Antonio González Ruiz. Visiting Professor. PhD in Health Sciences. Professor of Pharmacology, Nutrition, and Food Science at URJC. Researcher in the field of cardiovascular pharmacology. Member of the R&D&I Associated Unit at the Institute of Medicinal Chemistry (CSIC) and the R&D&I Associated Unit at the Food Research Institute (CIAL) (CSIC) at URJC. Science outreach activities.

Dr. Irene Campos García. Tenured Lecturer. PhD in Business Administration. Lecturer in the Department of Business Economics (ADO) and Director of the Master's Program in Corporate and Social Welfare Management. Faculty member of the Master's Program in Business Administration, the Master's Program in Corporate Social Responsibility and Sustainability, and the Master's Program in Teacher Training for Secondary Education, Baccalaureate, Vocational Training, and Languages. First recipient of the 2022 URJC Innovative Professors Award. Nominated four times as Best University Professor in Spain (ABANCA Award) and once for the Global Teacher Prize. Research in Strategic Management and Human Resources. Dissemination and publication of articles in international conferences and scientific journals.

Dr. Ernesto José Taborda Hernández. Assistant Professor. PhD in Audiovisual Communication. Filmmaker, screenwriter, and professional chef.

Fernando del Cerro Esteban. Chef and co-owner of Casa José Restaurant – Aranjuez. Specialist in the processing of plant-based products. Experienced teacher, speaker at leading industry trade fairs, and contributor to cooking programs.

Blanca Mayandía Briones. Executive Coordinator, Felipe II Foundation. Chef and gastronome. Advanced Technician in Cooking and Kitchen Management. Teaching experience in the UCH-CEU Gastronomy Degree: English and Spanish. Director of postgraduate Gastronomy programs at UCH-CEU. Graduate in Criminology, Criminalistics, and Security Sciences.

María Morales Martínez. Professional sommelier and chef, specializing in cutting-edge culinary techniques. Graduate in Tourism. Master's Degree in Teacher Training for Compulsory Secondary Education and Baccalaureate, Vocational Training and Language Teaching.

Alfonso Escolar. Master in Food and Beverage and Business Administration. Senior Technician in Hospitality and Tourism. Executive Chef. Young Promise Award and 3 Signature Cuisine Awards. Member of the Spanish Culinary Team for the Community of Madrid. Gastronomic Advisor for Plataforma Arnia. Personal Chef.

Celia Sánchez-Pacheco de Vega. Master's Degree in Secondary and High School Teacher Training. Bachelor's Degree in Food Science and Technology. 

Diploma in Human Nutrition and Dietetics. Middle Grade Teacher of Bakery, Pastry and Confectionery (FP) and Middle Grade Pharmacy Assistant. 

David Delgado Patricio. Senior Technician in Catering. New trends in food preservation. Food safety and quality. Gastronomic consultant and executive chef. Instructor of specialized courses and workshops. Management of central kitchens and team leadership.  

Roberto Serrano. Executive Chef and Culinary Director of Materchef camps and events. CEO of Madfood Consult. Member of the Spanish National Culinary Competition Team.

Mónica García Lozano. Master's degree in Pedagogical and Didactic Training for Higher Vocational Training in Dietetics and Nutrition. Higher Vocational Training in Kitchen Management. Developer of educational content and tutor of hospitality and nutrition courses. 

Fernando Alcázar Belmonte. Agricultural Technical Engineer. Specializing in agricultural and livestock operations. President of the Aranjuez Orchard Producers Association. Fruit and vegetable farmer. Locally sourced supplier to restaurants and individuals. Direct sales from the farm. Teaching experience.

Esther García García. Professional in the restaurant and communications industry. SEPE (Spanish Public Employment Service) instructor. Creator of gastronomic content. Master's degree in Nutrition and Dietetics. Bachelor's degree in Advertising and Public Relations. CAP (Certificate of Pedagogical Aptitude). Advanced Vocational Training Certificate in Restaurant Management.

Duration and development

Modality: In‑person

Number of credits: 30

Contact hours: 300

Place of delivery: Theory classroom and cooking classroom, URJC Aranjuez Campus. Governor Building. Casa José Restaurant.

Schedule: Monday to Friday, schedule according to session.  

Start and end date: September – November 2026. 

Reservation of place and enrollment

Pre-registration period until July 15, 2026.  

Registration period From July 16 to 22, 2026. 

Title price: €3.030,00

Possibility of scholarship (if applicable): NO

*Training offer pending approval by the Commission for Own Teachings and by the Social Council

The start of the course is conditioned to the minimum number of students enrolled.

Documentation to attach, forms and place of delivery

The applicant will present all the scanned documentation, in the formats allowed through the link https://www.urjc.es/estudiar-en-la-urjc/admision/276-formacion-continua#preinscripcion

The documentation that you will have to submit is the following:

To access the University Extension Courses, no previous university degree is required.

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