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INFORMATION, PRE-REGISTRATION AND REGISTRATION
Own Teachings
Telephone: 91 488 70 40
Academic Codirection: Dr. Diana Catalina Pérez-Bustamante Yábar
Student attention: Student Help Box Suggestions, complaints and congratulations mailbox
Basic Information
Introduction
Specialization course focused on obtaining maximum efficiency in the management of the gastronomic business.
Throughout the curriculum, students will expand knowledge related to the different techniques for handling, preserving and cooking food. From the reception of the raw material to its cooking, with special emphasis on pre-preparation and mise en place, essential for perfect production and services.
The degree delves into the most advanced techniques, both cooking (expansion, cooking without heat, concentration and mixed), and vacuum (direct, indirect and applications).
In addition, fermentation and canning techniques will be discussed, and technological ingredients and their application in gastronomy will be studied.
It is essential for the professional to acquire skills and abilities at the highest level, which lead to the optimization of sustainable, economic and management resources.
As a University Microcredential, the degree has validity and recognition within the European Union.
Objectives
- Plan and produce effectively.
- Master the different techniques for handling and preserving food.
- Control pre-preparation techniques and mise en place.
- Know and apply expansion cooking.
- Acquire knowledge at the highest level about the preparation of raw products: cooking without heat.
- Acquire knowledge about concentration cooking.
- Master mixed cooking techniques.
- Acquire knowledge about vacuum cooking and its application in fifth ranges and conservation.
- Manage the existing technological ingredients available to the gourmet.
- Learning outcomes: knowledge or content (CO), competencies (C) and abilities or skills (H)
Taking into account the ESCO classification for Microcredentials
- C1: Plan menus
- C2: Planning and organization
- C3: Think creatively and innovatively
- CO1: Food preservation
- CO2: Molecular Gastronomy
- H2: Use cooking techniques
- H3: Mix food ingredients
Programme
- Topic 1. Food handling, conservation and cooking techniques.
- Topic 2. Food pre-preparation techniques and mise en place: from reception to cooking.
- Topic 3. Funds, broths and demiglace. Expansion cooking techniques.
- Topic 4. Basic and derived sauces.
- Topic 5. Raw product preparation techniques: cooking without heat.
- Topic 6. Concentration cooking techniques.
- Topic 7. Mixed cooking techniques
- Topic 8. Vacuum technique, controlled temperature and applications. Direct, indirect vacuum, fifth ranges and conservation.
- Topic 9. Introduction to avant-garde cuisine. Technological ingredients and application.
- Topic 10. Fermentations and preserves.
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
PROFESSIONALS FROM THE GASTRONOMIC SECTOR without prior training, who want to support their work experience with a degree or update their knowledge to improve 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 autonomously and safely will be an access requirement. In case of doubt, a report may be requested from the URJC disability unit on possible adaptations.
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.
The evaluation of this requirement will be carried out by evaluating the CV of the candidates. The Academic Directorate may, additionally, conduct a personal interview to verify the suitability of the applicants.
- 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 18)
Academic Management and Faculty
Academic direction
Dr. Diana Catalina Pérez-Bustamante Yábar. Hired professor/doctor
Doctor in Business (2017) and in Humanities (2008). She is a researcher and teacher in URJC marketing. She teaches in different master's degrees, business schools or training programs for multinationals in the fashion, design and gastronomy sectors. Multiple academic publications, books and popular articles. Research work and management of gastronomic companies.
Faculty
Dr. Ernesto José Taborda Hernández. Assistant professor doctor. Doctor in Audiovisual Communication. Director, screenwriter and professional chef.
Fernando del Cerro Esteban. Chef and co-owner of the Casa José Restaurant – Aranjuez -. Specialist in plant product treatment. Teaching experience, speaker at sector reference fairs and collaborator in cooking programs.
Blanca Mayandia Briones. Felipe II Foundation Executive Coordinator. Cook and gourmet. Higher Technician in Kitchen and Kitchen Management. Teaching experience in Degree in Gastronomy UCH-CEU: English and Spanish lines. Director of UCH-CEU Gastronomy postgraduate degrees. Graduated in Criminology, Criminalistics and CC. Of Security.
Celia Sánchez-Pacheco de Vega. Master in Training for Secondary and Baccalaureate Teachers. Graduate in Food Science and Technology.
Diploma in Human Nutrition and Dietetics. Middle Grade Teacher of Bakery, Pastry and Confectionery (FP) and Middle Grade Pharmacy Assistant.
Esther Garcia Garcia. Restoration and communication professional. SEPE teacher. Creator of gastronomic content. Master in Nutrition and Dietetics. Graduate in Advertising and PR. CHAP. Higher Cycle in Restoration.
Alfonso School. Master in Food and Beverage and Business Management. Higher Technician in Hospitality and Tourism. Executive chef. Young Promise Award and 3 Signature Cuisine Awards. Member of the Spanish Cuisine Selection by the CM Gastronomic advisor of Plataforma Arnia. Personal chef.
Monica Garcia Lozano. Master's Degree in Pedagogical and Didactic Training for FP Higher Degree in Dietetics and Nutrition. Higher Degree in Kitchen Management. Developer of educational content and tutor of hospitality and nutrition courses.
Duration and development
Modality: Onsite
Number of credits: 7,5
Contact hours: 75
Place of delivery: Aranjuez URJC Campus, Governor Building.
Hours: Mones, from 9 a.m. to 13 p.m. and from 14 p.m. to 18 p.m., and Tuesdays, from 9 a.m. to 13 p.m. Schedule according to session.
Start and end date: January – March 2025.
Reservation of place and enrollment
Pre-registration period until December 15, 2024
Enrollment deadline: from December 16 to 26, 2024
Title price: 615,00€
Possibility of scholarship (if applicable): yes
Pre-registration: €0. This amount is included in the total cost of the course and will be returned if your academic request is not accepted. If, once the student's application has been admitted, the enrollment is not formalized, the amount deposited for pre-enrolment will not be returned.
The start of the course is conditioned to the minimum number of students enrolled.
Documentation to attach, forms and place of delivery
the applicants they will present all the scanned documentation, in the formats allowed through the telematic self-registration application at the time of applying for admission to own degrees. They must compulsorily attach to their request the declaration of the person responsible for the veracity of the data provided in digital format.
At any time, both the Program Management and the Own Teaching Service may request the applicants to submit said certified/collated documentation through the General Registry, located on the Móstoles Campus, or in any of the registries assistants located in the different campuses of the Rey Juan Carlos University, or by sending it through Certified Mail to: Rey Juan Carlos University. General Registry. Avda. Tulipán s/n. 28933. Mostoles. Madrid
The student is responsible for the veracity and correctness of the data provided, exonerating the Rey Juan Carlos University from any responsibility and guaranteeing and being responsible for its accuracy, validity and authenticity.
Required documentation:
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 authorizes access to own postgraduate degrees must present the following documentation:
- National Identity Document or equivalent
- University degree of the studies that give access to the requested postgraduate degree.
- Curriculum vitae
- Responsible declaration of veracity of the data provided in digital format
- Any other document that the Director of the Own Title specifically requires for its acceptance
Students with a foreign degree must present the following documentation:
- Passport or Residence Card
- Foreign Higher Education Degree (Graduate, Graduate, Architect, Engineer Doctor...) that give access to own postgraduate degree studies.
- Certificate certifying that the studies carried out give access to an Official Postgraduate Degree in your country of origin, issued by the University of origin
- Curriculum vitae
- Declaration of the person responsible for the veracity of the data provided in digital format
- Any other document that the Director of the Own Title specifically requires for its acceptance
Applicants with studies completed in foreign University Centers may be requested at any time a certificate of verification of these studies and centers, issued by an authorized Institution.
All documentation provided must be legalized in accordance with Spanish law and translated by an official translator.