instagram Twitter linkedin facebook youtube telegram Play store

  • 2017cover Studies
  • 1

University microcredential restaurant desserts

INFORMATION, PRE-REGISTRATION AND REGISTRATION
Continuing Education
Phone: 91 665 5060
Academic Codirection:  Dr. Diana Catalina Pérez-Bustamante Yábar

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

Get more info

Basic Information

Presentation

Degree oriented and directed towards the student designing and planning their menus and gastronomic offers in the dessert area of ​​the restaurant.

It is essential that the gastronomic offer of restaurant businesses is understood as an area where creativity and innovation have the same weight as in the rest of the departments.

To achieve this, the most representative techniques of contemporary desserts will be explored: foams, airs, thickeners, fermentations, siphons... and chocolate will be studied as a raw material par excellence.

Knowing the concept of restaurant dessert, knowing what its balances and problems are within the overall offer, its evolution to the current moment and how to make it a common thread, are the object of study, so that the highest level of quality that the gastronomic customer expects in a gastronomic experience.

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

Objectives

  • Know the techniques, concepts, textures and flavors necessary to create a dessert.
  • Know and know how to apply contemporary techniques in pastry.
  • Know the evolutionary process and new trends in desserts. contemporary.
  • Develop creativity through assembly and plating.
  • Acquire knowledge, skills and abilities necessary to improve the profession and optimize the businesses in which it is carried out.
  • Learning outcomes: knowledge or content (CO), competencies (C) and abilities or skills (H)

Taking into account the ESCO classification for Microcredentials

  • C1: Manufacturing of pastry products.
  • C2: Create new recipes.
  • C3: Select the appropriate ingredients.
  • C4: Food and beverage manufacturing processes.
  • CO1: Gastronomic innovation.
  • CO2: Molecular gastronomy.
  • H1: Use culinary finishing techniques.
  • H2: Keep up to date with trends in eating out.

the Program

  • Topic 1. Restaurant desserts: concept, balance, problems. The work of the last.
  • Topic 2. Creativity and innovation in restaurant desserts.
  • Topic 3. Contemporary techniques.  
  • Topic 4. Chocolate

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% Curriculum Vitae. 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 business, gastronomy or food.

No university degree is necessary. 

Number of Places: 24 (minimum 17)

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

Noemí González Serrano. Pastry chef. Teacher and speaker in the pastry sector. Collaborator in obtaining Michelin stars. Member of various popular gastronomic juries. 2nd Community of Madrid Pastry Prize. High Restoration Cacao Barry seminar assistant.

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. 

Marc Balaguer Fabra. Pastry chef. Ambassador of the Les vergers Boiron brand and teacher and consultant to companies, including those awarded with a Michelin star. Trained at International Pastry School, Paris. 2015 Award for Best Young Pastry Chef in Spain for Delite. 2016 Representative of Spain in the world pastry championship of the Mondial Des Arts Sucrés. 2018 Ice Cream World Runner-up.

Duration and development

Modality: Digital games

Number of credits: 6

Contact hours: 60

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

Opening hours: Monday: from 9 a.m. to 13 p.m. and from 14 p.m. to 18 p.m., and Tuesday: from 9 a.m. to 13 p.m. Schedule according to session.

Start and end date: May – June 2025.

Reservation of place and enrollment

Pre-registration period until April 6, 2025

Registration period from April 7 to 16, 2025 

Title price: €492,00

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 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.

Go up