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  • 2017cover Studies
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University Microcredential in Mixed Cooking Techniques: Stews, Braises, and Braises

INFORMATION, PRE-REGISTRATION AND REGISTRATION

  • Continuing Education
  • Phone: 91 665 50 60
  • Contact Academic Address:  Matias-Jesus Alonso Navarro

Student attention:    Student Help Box     Suggestions, complaints and congratulations mailbox

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Basic Information

Presentation

This course focuses on the study and practical application of three culinary techniques, all resulting from the combination of two cooking methods. It is essential for professionals to have knowledge of each type to perform perfectly and achieve the desired textures and flavors in each dish, which depend on the cooking method used.

Through the curriculum, the characteristics, results, and evolution of each type, as well as the differences between them, will be examined in depth. 

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

Objectives

Objectives

  • Plan and produce effectively.  
  • Learn the culinary techniques of combined cooking. 
  • Master the features and possibilities and get the best results from them. 
  • Perfect culinary production processes. 
  • Apply knowledge to the optimization of 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

  • Stews and Stews
  • Braised
  • Pressure cooking
  • Cooking with collagen
  • Great traditional stews
  • Contemporary stews
  • Alteration of nutrients due to heat.

Recipients

access requirements

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 

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. Matías Jesús Alonso. Assistant Professor.

PhD from URJC. Graduate in Chemistry, specializing in organic chemistry. Professor of “Chemistry”, “Chemical modification of food” and “Transformation of basic components in food” in the Degrees in Food Science and Technology and Gastronomy at URJC.

Faculty:

Dr. Matías Jesús Alonso. Assistant Professor.

PhD from URJC. Graduate in Chemistry, specializing in organic chemistry. Professor of “Chemistry”, “Chemical modification of food” and “Transformation of basic components in food” in the Degrees in Food Science and Technology and Gastronomy at URJC.

Esther García García. Master's in Nutrition and Dietetics. Bachelor's degree in Advertising and Public Relations. Advanced Vocational Training Certificate in Catering. Catering and communications professional. SEPE 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 17-19, 2026.

Schedule >

17/3/26 2:00 p.m.-6:15 p.m. (inc. 15' break)

19/3/26 2:00 p.m.-6:15 p.m. (inc. 15' break)

Reservation of place and enrollment

Pre-registration and registration period: from December 2, 2025 until February 24, 2026

Title price: 92,00€

Possibility of scholarship (if applicable): yes

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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