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University microcredential for work and comprehensive management in kitchen

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

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Basic Information

Presentation

Throughout the study plan, students will expand knowledge related to work and comprehensive management in the kitchen and its real application in the gastronomic sector. The journey through management will allow you to maintain control, both in hygiene and food quality and, in addition, in personnel and warehouse management, planning and production and cost control.

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

  • Manage the logistics of a gastronomic business: place orders, work with suppliers, warehouses and inventories.
  • Plan and produce effectively.
  • Control the costs of the dishes and the menu, warehouses and inventories.
  • Manage work personnel.
  • Acquire knowledge related to food safety and hygiene.
  • Handle local and seasonal products and achieve the highest level of sustainability through 0 loss.
  • Learning outcomes: knowledge or content (CO), competencies (C) and abilities or skills (H)

Taking into account the ESCO classification for Microcredentials

  • CO1: Food hygiene standards
  • CO2: Systems for monitoring food waste
  • CO3: Logistics 
  • CO4: Cost management
  • H1: Manage human resources
  • H2: Develop strategies to reduce food waste
  • H3: Ensure compliance with health, safety and hygiene standards
  • H4: Store raw food materials 

Program

  • TOPIC 1. Hygiene and food quality.
  • TOPIC 2. Management of orders, suppliers, warehouse and inventories.
  • TOPIC 3. Management, entrepreneurship and innovation.
  • TOPIC 4. People management in the restaurant.
  • TOPIC 5. Sustainability, recipe book with local and seasonal products, 0 loss.
  • TOPIC 6. Planning and production in the kitchen.
  • TOPIC 7. Control of dish costs.
  • TOPIC 8. Control of menu, warehouse and inventory costs.

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.
  • 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 12)

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. 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.

Dr. Antonio González Ruiz. Visiting Professor. Doctor in Cc. Of the health. Professor of subjects in the Area of ​​Pharmacology, Nutrition and Bromatology at the URJC. Researcher in the field of pharmacology of the cardiovascular system. Member of the Associated R+D+i Unit of the Institute of Medicinal Chemistry of the CSIC and of the Associated R+D+i Unit. to the Food Research Institute (CIAL) of the CSIC at the URJC. Scientific dissemination activities.

Dr. Irene Campos García. Hired professor/doctor. Doctor in Business Organization. Professor in the Department of Business Economics (ADO) and Director of the Master in Social and Corporate Welfare Management. Faculty of the Master in Business Organization, Master in CSR and Sustainability, Master in teacher training for Secondary, Baccalaureate, Vocational Training and Languages. first Innovative Professors Award 2022 URJC. Four years nominated as Best Professor at the University of Spain (ABANCA Award) and one year for the Global Teacher Prize. Research in Strategic Management and Human Resources. Dissemination and publication of articles in international conferences and scientific journals.

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.

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.

Duration and development

Modality: On site

Number of credits: 10,5

Contact hours: 105

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

Opening hours: Monday and Tuesday, from 9 a.m. to 14 p.m.  

Start and end date: October 14, 2024 – January 14, 2025.

Reservation of place and enrollment

Pre-registration period until the 30 of September 2024 

Registration period 1 - 6 October 2024

Title price: 808,50€

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.

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