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University Microcredential in Food Handling, Preservation, and Cooking Techniques

INFORMATION, PRE-REGISTRATION AND REGISTRATION

  • Continuing Education
  • Phone: 91 665 50 60
  • Contact Academic Address:  Dr. Myriam Catalá Rodríguez

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

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Basic Information

Presentation

Degree focused on the efficient management of a business in the food industry. Through the curriculum, students will gain knowledge related to hygiene and health regulations, food handling and cross-contamination, workspace management, and cooking and food preservation techniques. 

The sector in general, and workers in particular, are demanding short, yet specialized, training courses that allow them to expand their knowledge and apply it in the workplace. Therefore, acquiring top-level skills and abilities is essential as the only way to optimize resources and thus ensure sustainability and economics through management. 

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

Objectives

Objectives

  • Know the hygiene and health regulations.
  • Handle different ranges of foods and know their classification and conservation.
  • Apply different food cooking techniques.
  • Plan and produce effectively.

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

According to ESCO's classification for Microcredentials:

  • CO1: Food hygiene standards.
  • H1: Use food preparation techniques.
  • H2: Develop strategies to reduce food waste.

Programme

  • Food safety, quality and hygiene regulations.
  • The risks of poor food handling.
  • Cleaning and sanitizing of tools and spaces. 
  • Cross contamination.
  • Food ranges.
  • Food preservation and consumption dates.
  • Food cooking techniques: concentration, expansion and mixed.
  • Gastronomy, Green Deal, and One Health.

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: 45 (minimum 12)

Academic Management and Faculty

Academic direction

Dr. Myriam Catalá Rodríguez 

University Holder

PhD in Biochemistry and Molecular Biology. 

Researcher in Toxicology and Environmental Health. 

Faculty:

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.

Duration and development

Modality: In‑person

Number of credits: 1

Contact hours: 8

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

Start and end date: February 3-4, 2026.

Schedule > from 2:00 p.m. to 8:15 a.m. (includes a 15-minute break)

Reservation of place and enrollment

Pre-registration and registration period until January 13 2026

Title price: 80,00€

Possibility of scholarship (if applicable): yes

The start of the course is subject to the minimum number (12) 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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