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University Microcredential in Heatless Cooking Techniques: Marinades, Brines, Salting, Pickling, and Acid Media

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

This course focuses on the study and practical application of various cooking techniques that do not require the use of heat sources. Through practical application of these different methods, students will explore their characteristics, the results obtained, and the differences between them in depth. 

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

Objectives

Objectives

  • Plan and produce effectively.  
  • Learn different culinary techniques. 
  • 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

  • Marinades, brines and salted foods  
  • Cooking in acidic media  
  • Dressings  
  • Smoked  
  • Pickles 
  • Sorbets and salty ice creams 
  • 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. 

Number of Places: 24 (minimum 15)

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 and kitchen classroom URJC Aranjuez Campus. Governor Building.

Start and end date: April 21 and 22, 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 March 31, 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

Microcredentials, intended for students with or without a previous official university degree.

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

Students with a degree obtained from a Spanish university or a Higher Education Institution belonging to another Member State of the European Higher Education Area that provides access to continuing education courses must submit the following documentation:

Students with foreign qualifications must submit the following documentation:

These courses allow for the certification of learning results linked to short-term training activities. Their duration must, in any case, be less than 15 ECTS credits. Successful completion of these courses through the corresponding assessment tests will entitle the student, where appropriate, to obtain a Certificate with the name of the respective course and will be included in the centralised Register of this type of qualification. In the event that they do not include assessment tests, a certificate of attendance will be obtained.

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