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University Microcredential in Simple and Complex Sauces and Applications

INFORMATION, PRE-REGISTRATION AND REGISTRATION

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Basic Information

Presentation

A qualification focused on the preparation of simple sauces and, from these, complex ones. This is undoubtedly essential knowledge for working in the kitchen and crucial for developing recipes based on this culinary foundation. 

Thanks to the curriculum, students will expand their knowledge so they can develop their skills and apply them in the workplace.

As a University Microcredential, the degree has validity and recognition within the European Union.

Objectives

Objectives

  • Plan and produce effectively.  
  • Perfect different culinary production processes.  
  • Apply knowledge to optimize gastronomic work. 

Learning outcomes: knowledge or content (CO), competencies (C) and abilities or skills (H)

According to ESCO's classification for Microcredentials:

  • H1: Use food preparation techniques.
  • H2: Use cooking techniques.

Programme

  • Classic base sauces
  • emulsions
  • Cold sauces and dressings
  • Derived and complex sauces
  • Gels, foams and emulsions in cooking

Recipients

access requirements

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 

Food service professionals with no prior training who want to bolster their work experience with a degree or update their knowledge to enhance 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 independently and safely in a kitchen will be an entry requirement. If in doubt, a report from the URJC Disability Unit on possible adaptations may be requested. 

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. 

No. of Places: 24 (minimum 15)

Academic Management and Faculty

Academic direction

Dr. Berengere Rolande Renee Guignon.   Assistant Professor. Researcher in the field of food: fluidized bed encapsulation, high-pressure food processing, freezing, development of instrumental techniques (spectroscopy and ultrasound, among others) with applications in food. Water analysis instrumentation technician. 

Lecturer of the subjects of “Chemistry” and “Transformation of basic components in food” in the Gastronomy Degrees of the URJC.

Faculty:

Dr. Berengere Rolande Renee Guignon. Assistant Professor. Researcher in the field of food: fluidized bed encapsulation, high-pressure food processing, freezing, development of instrumental techniques (spectroscopy and ultrasound, among others) with applications in food. Water analysis instrumentation technician. 

Lecturer of the subjects of “Chemistry” and “Transformation of basic components in food” in the Gastronomy Degrees of the URJC.

Esther García García. Master's in Nutrition and Dietetics. Bachelor's degree in Advertising and Public Relations. CAP (Certificate of Pedagogical Aptitude). Advanced Vocational Training in Catering. Catering and communications professional. SEPE (State Public Employment Service) instructor. Creator of gastronomic content.  

Duration and development

Modality: In‑person

Number of credits: 1

Contact hours: 8

Place of delivery: Theoretical classroom and kitchen classroom URJC Aranjuez Campus. Governor Building.

Start and end date: March 3-5, 2026.

Opening hours:

3/3/26 2:00 p.m.-6:15 p.m. (inc. 15' break)

5/3/26 2:00 p.m.-6:15 p.m. (inc. 15' break)  

Reservation of place and enrollment

Pre-registration and registration period until February 10, 2026

Title price: 86,00€

Possibility of scholarship (if applicable): yes

Pre-registration: €0. This amount is included in the total cost of the course and will be refunded if your application is rejected. If, after being accepted, a student's application is not formalized, the pre-registration deposit will not be refunded.

The start of the course is subject to the minimum number (15) of enrolled students.

Syllabus, calendar, prices and teaching staff are subject to change. 

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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