University microcredential for improving culinary techniques

Basic Information

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 FOOD BUSINESS OWNERS Those who want to develop their projects reliably and are looking for training tailored to their needs. Training that provides them with the knowledge necessary to run their business with the safety and quality they expect. 

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 that need to update their skills. 

STUDENTS AND RECENT GRADUATES, both in Vocational Training, as well as in 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. Permanent labor professor.

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. 

Robert SerranoExecutive chef and culinary director of Masterchef camps and events. CEO of Madfood Consult. Member of the Spanish Competition Cooking Team.

Duration and development

Modality: In Person

Number of credits: 7,5

Contact hours: 75

Place of delivery: Aranjuez URJC Campus, Governor Building. 

Opening hours: Monday and Tuesday mornings and afternoons. Schedule depends on the session.

Start and end date: September 22 – November 3, 2025.

Reservation of place and enrollment

Pre-registration period until the 7 of September of 2025

Enrollment deadline: the 8 14 September to 2025

Price: €615

Possibility of scholarship (if applicable): yes

Pre-registration: 0€.

The start of the course is subject to the minimum number of students enrolled. (18)

Documentation to attach, forms and place of delivery