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University micro-credential in green cooking and sustainable raw materials

INFORMATION, PRE-REGISTRATION AND REGISTRATION
Own Teachings
Telephone: 91 488 70 40
Academic Direction: Alicia Orea Giner   

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Basic Information

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Through knowledge and implementation of the concept of circular gastronomy, it is possible to improve the negative impacts of restaurant and catering companies, as well as generate an ethic linked to a more sustainable and participatory development of gastronomy. In turn, effective monitoring allows for better economic results, as well as boosting innovation and generating curiosity among the population to discover new opportunities for economic growth.  

This qualification is necessary because it not only seeks to improve the profitability of the gastronomic and agri-food business, but also teaches the optimal way of coexistence between the business, the local community and the environment thanks to the promotion of the consumption of sustainable food and products, of km 0, the reuse, recycling and reduction of the use of polluting materials. 

The purpose of this degree is to make the most of the resources offered by a region such as the Community of Madrid, which has been working for years to raise awareness among gastronomic businesses and the food industry about the benefits of making use of the wide variety of local products that offers.  

Beyond the orchards of Villa del Prado or Aranjuez, the IGP Carne Sierra de Guadarrama, the wines or the extra virgin olive oil, we find a long list of ecological, biological and organic products, which are known is a priority so that They are considered a first option in the hospitality business, not only because of their quality, but also because of the increasing importance of reducing the carbon footprint, promoting sustainability and advocating for a fairer economy while respecting the rights of producers. 

In the near future, with the entry into the market of the new generations, much more aware and professionalized, the client will demand that the product meets all these requirements. For example, the healthy and sustainable eating and lifestyle movements have had a significant impact on Generation Z.

Sustainable product and km 0 are two concepts that coexist and, therefore, must be studied understanding that one coexists thanks to the other. 

The professional in the world of gastronomy must not only be able to use them, but also to make the most of their possibilities, understanding that this is also part of circular and sustainable gastronomy. Only in this way will the exceptional product of the Community of Madrid be recognized internationally, as well as the innovation implemented.

Goals

  • Learn the concept of circular gastronomy and understand the importance of its application to a gastronomic company.
  • Know the concept of sustainability, reuse and recycling as a path for the development of sustainable gastronomy, as well as reaching business profitability in gastronomy and food.
  • Learn to treat the local product and reduce its loss to a minimum. Teach to look for alternatives and second lives for waste.
  • Know the academic techniques and the optimal treatment of local raw materials that generate the minimum possible waste.
  • Learn the economic impact that the adoption of a waste recycling and reuse system supposes for a gastronomic company.
  • Know the product of the Community of Madrid, know its gastronomic possibilities and understand the benefits of preparing sustainable menus.

Competences

GENERAL:

  • Students will analyze the economy of a gastronomic company and will know how to identify problems in order to correct them.
  • The student body will know how to make the necessary purchases and how to correctly use raw materials and resources.
  • The students will distinguish the characteristics of a product to be considered sustainable, as well as the benefits for the business and the local economy.
  • The student body will have knowledge about the products of the Community of Madrid and Aranjuez, as well as the characteristics of each one.
  • The students will acquire knowledge of the techniques for the elaboration of a sustainable recipe book with Km 0 product.

SPECIFIC:

  • The students will learn how to prepare sustainable menus with Km 0 products.
  • Students will understand the importance of reusing and recycling the waste generated as much as possible, promoting the concept of circular gastronomy.
  • The student body will acquire knowledge of all the vegetable products that characterize the gastronomy of the Community of Madrid and its characteristics.
  • Students will learn the characteristics of a sustainable diet.
  • The student body will understand the effects that the use of sustainable products and Km.0 produces on the environment and on the profitability of a business.

Program

MODULE 1. CIRCULAR GASTRONOMY. 4 ECTS

I.CONCEPTUATION, MODELS AND OBJECTIVES. FROM THE CIRCULAR ECONOMY TO CIRCULAR GASTRONOMY. [10 hours]

1. Concept of circular economy.

  • Definitions and basic elements.
  • real examples.

2. Concept of circular gastronomy.

  • Definitions and basic elements.
  • Fundamentals of circular gastronomy.

3. Objectives of circular gastronomy.

  • Goals.
  • Strategies to achieve the objectives set.

4. Circular gastronomy models.

  • Theoretical models and their real implementation.
  • Examples of use of models.

II.CIRCULAR GASTRONOMY AND SUSTAINABILITY [30 hours]

1. From the point of view of demand

  • Changes in demand linked to sustainability.
  • New trends and future in food consumption linked to circular gastronomy and sustainability.

2. From the point of view of supply and business management:

  • Circular supply chain applied to the food system.
  • Environmental, social and economic effects of the food chain.
  • Sustainable consumption.
  • Sustainable and circular waste management.

3. Sustainable relationships with customers and suppliers

4. Business models and circular gastronomy

  • Food industry.
  • Restaurant and catering companies.
  • Tourism, festivals and leisure.

MODULE 2. PLANT PRODUCT FROM ARANJUEZ AND THE COMMUNITY OF MADRID AND SUSTAINABILITY. 1 ECTS

I. REGULATORY COUNCIL. [8 hours]

1. Denomination of origin. 2h

  • 1.1. Normative. 1 hour
  • 1.2. Origin denominations.
  • 1.3. The denomination of origin of the Community of Madrid.

2. Protected Geographic Identification. 2h

  • 2.1. Extension of the protected geographic space.
  • 2.2. Main elements of geographic space.

3. Bio and Ecological Product. 2h

  • 3.1. Regulations and legislation.
  • 3.2. Labelled.
  • 3.3. Vegetable productions.

4. Quality mark. 2h

II. VEGETABLE PRODUCT OF THE COMMUNITY OF MADRID. [2 hours]

1. Characteristics of the plant product from the Community of Madrid.

2. Markets and marketing of plant products in the Community of Madrid.

MODULE 3. COOKING TECHNIQUES, DESIGN AND PREPARATION OF MENUS WITH CLOSE VEGETABLE PRODUCTS (Km. 0) 3 ECTS

I. TYPES OF VEGETABLES AND THEIR ACADEMIC TREATMENT. COOKING AND MENU PREPARATION TECHNIQUES. 10am

II.PROMOTION OF THE LOCAL PRODUCT AS A SALES STRATEGY. PRODUCT SEASONALITY. 9am

III.OBJECTIVE: WASTE 0. REUSE, RECYCLING AND COMPOSTING. 5h

IV.PROJECT: MENU DESIGN AND PREPARATION. 6h

Recipients

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 effectively and are looking for training according to their needs, which provides them with the necessary knowledge to manage their business with safety and quality.  

Professionals in the gastronomic sector with training and experience, who want to update their training or specialize in a specific area of ​​knowledge, with the possibility of doing so in a way that is compatible with their work day. 

Professionals in 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, with the possibility of doing so in a way that is compatible with their work day. 

Professionals from other sectors, who want to update themselves and apply their work profile to the gastronomic sector. 

Directors, managers and administrators of gastronomic businesses who need to update their skills. 

Students and recent graduates, both in Vocational Training, Degrees and Postgraduates, 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 and do so in a schedule compatible with your class calendar.  

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% Curriculum vitae. Experience in hospitality and food industry.
  • 40% FP in hospitality or equivalent accreditation
  • 20% University degree related to business, gastronomy or food.

Number of Places: 24 (minimum 19)

Places reserved for victims of terrorism, gender violence and people with disabilities: 2

Academic Management and Faculty


Academic direction:


Mrs. Alicia Orea Giner. Contracted Professor Doctor.

Department of Business Economics.

Social Technologist for Sustainable Tourism. She teaches courses in the Degree in Tourism and in the Master in International Tourism Management.

He is part of the Openinnova research group.

Associate researcher at the Equipee Interdisciplinaire de Recherches sur le Tourisme. She directs Master's thesis at the Université Paris 1 Panthéon-Sorbonne.


Faculty: 


Mrs. Alicia Orea Giner. Contracted Professor Doctor.

Department of Business Economics.

Social Technologist for Sustainable Tourism. She teaches courses in the Degree in Tourism and in the Master in International Tourism Management.

He is part of the Openinnova research group.

Associate researcher at the Equipee Interdisciplinaire de Recherches sur le Tourisme. She directs Master's thesis at the Université Paris 1 Panthéon-Sorbonne.

Alvaro Hernandez Tamurejo. Visiting Professor.

He has professional experience in the private sector and teaches subjects related to catering in the tourism field and related to the commercial field, and has more than 10 years of experience in the private field in which he has developed, among others, commercial prospecting, relationship with suppliers, contracting, public and private tenders, or provision of services to industrial companies.

Maria Torrejon Ramos. Visiting Professor.

His line of research is focused on Sustainability in the tourism sector and he is doing his doctoral thesis on Circular Economy in the Horeca sector (Hotels, Restaurants and Catering), delving into the study of the Green Supply Chain and the importance of waste of food and proper use of resources.       

Fernando del Cerro Esteban. Chef and co-owner of Casa José Restaurant (Aranjuez).

Specialist in vegetable product treatment.

Teaching experience, speaker at industry benchmark fairs and collaborator in cooking shows.

Blanca Mayandía Briones. Associate Professor. Cook and gourmet.

MagIC Coordinator.

Criminalist, cook, gourmet and expert in nutrition and metabolic syndrome.

Higher Technician in Kitchen and Kitchen Management.

Director of postgraduate degrees in Gastronomy UCH-CEU.

Teaching experience in the Degree in Gastronomy UCH-CEU Spanish-English.

Fernando Alcazar Belmonte. Agricultural Technical Engineer, specialty in Agricultural Operations.  

President Association of Producers of the Huerta de Aranjuez. 

Fruit and vegetable farmer. KM0 provider for restaurants and individuals. Direct sale on farm. 

Teaching experience.

Concepción Otero Rodríguez. Graduated in Veterinary Medicine and Master in ADE.

Head of the Agrifood Industries Area CM.

Maria Gomez Moreno. Industrial Engineer in Industrial Organization and Agricultural Technical Engineer in Agricultural Operations.

CAEM Certification Coordinator – CM Organic Agriculture Committee        

Luis Bayón Serrano. Graduate in CC. Biological, specialty in Environmental Biology.

Postgraduate in Organic Agriculture. CAEM Technical Director – CM Organic Agriculture Committee.

Jose Antonio Hernandez Ruiz. Agronomist Engineer, specialty: zootechnics. 

Diploma in Territorial Planning. Head of Agriculture Area CM.

Duration and development

Modality: blended

Number of credits: 8

Contact hours: 40

Place of delivery: URJC virtual classroom, Aranjuez URJC Campus Classrooms, (Gobernador building), Casa José Restaurant (Aranjuez).

Start and end date: September 2024 – December 2024.

Reservation of place and enrollment

Pre-registration period until August 25, 2024

Registration period from August 26 to September 3, 2024

Title price: €656,00

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.