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University Microcredential in Reception, Food Pre-Preparation and Mise en Place Management

INFORMATION, PRE-REGISTRATION AND REGISTRATION

  • Continuing Education
  • Phone: 91 665 50 60
  • Contact Academic Address:  Lorena González Gómez

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

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Basic Information

Presentation

A degree designed to expand students' knowledge of food service supply chain management.

From purchasing management to receiving raw materials and preserving pre-made products, students will learn how to optimize the planning and production of pre-service work.

Without a doubt, these are essential skills for maximizing logistics and control processes in catering businesses.

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

Objectives

Objectives

  • Managing the logistics of a business: placing orders, working with suppliers and warehouses. 
  • Plan and produce effectively. 
  • Learn different pre-preparations and how to adapt them to the mise en place of a recipe book. 
  • Know how to preserve products and understand their useful life. 

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

According to ESCO's classification for Microcredentials:

  • C1: Plan menus.
  • CO1: Food preservation.
  • H1: Use food preparation techniques.

Programme

  • Product purchasing and warehouse management.
  • Reception of food and raw materials.
  • Pre-preparation and adaptation of mise en place to a recipe book: breakdowns, cutting techniques, pre-service organization.
  • Product preservation and shelf life.
  • 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: 24 (minimum 15)

Academic Management and Faculty

Academic direction

Lorena González Gómez

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 and kitchen classroom URJC Aranjuez Campus. Governor Building.

Start and end date: 10 and February 11 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: from the 2 of December of 2025 to the 31 of January of 2026

Title price: 86,00€

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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