HR4RS stamp
Mentoring for Euriclea research
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
The offer of a gastronomic business must be taken into account in its entirety. The client requires a complete and complementary menu, and rarely forgets dessert. A differentiating element, with which a service ends and which, if it is good, will make the rest so.
It is necessary for professionals in the sector to acquire and develop knowledge in this field and know how to create an excellent pastry offering, taking into account the importance of the raw material, specific to the sweet world, as well as its methods and different applications.
Create mousses, creams and fillings, crunchies, biscuits and glazes, know how to use chocolate, ice cream and sorbets...
This degree will allow students to design and plan their menus and gastronomic offers in the dessert area of the restaurant. It will provide them with knowledge that will allow them to develop creativity and will keep them up to date, both in the use of the most innovative techniques and in the assembly and plating of their creations.
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.
- Acquire knowledge related to food safety and hygiene.
- Acquire knowledge of pastry formulation.
- Master the different techniques and raw materials of pastry, confectionery, bakery and ice cream.
- Know technological ingredients and their application in pastry.
- Optimize the recipe book through creative processes and application of technology in the sweet world.
Competences
General:
- Students will be able to apply different techniques from the world of baking.
- Students will acquire knowledge about technological ingredients and their correct application.
- Students will learn concepts about hygiene and food quality.
Specific:
- The student body will be able to manage gastronomic logistics.
- Students will be able to control the costs of dishes and menus, as well as those related to warehouses and inventories.
- The student will know the raw materials and their classification according to their characteristics and use procedures.
- The students will be specialists in different culinary techniques, both pre-preparation and dessert preparation.
- Students will know how to use the formulation in pastry and ice cream and will be able to apply it to the development of productions and new creations.
- The students will be capable and will be able to advise regarding the optimization of the recipe book in the dessert item of gastronomic businesses, through different creative processes and application of techniques.
- Students will know how to design gastronomic offers and will be able to advise on this matter, from an innovative and creative point of view.
Programme
Module 1: Work and comprehensive management in cooking and pastry 5 ECTS
- Topic 1. Hygiene and food quality
- Topic 2. Management of orders, suppliers, warehouse and inventories
- Topic 3. Planning and production in pastry
- Topic 4. Control of dish costs
Module 2: Pastry, raw materials and sweet world 14 ECTS
- Topic 1. Raw materials in pastry
- Topic 2. Technological ingredient and its use in pastry: thickeners, gelling agents, emulsifiers
- Topic 3. Formulation in pastry and ice cream parlor
- Topic 4. Preparations in pastry and bakery
Module 3: Restaurant desserts 6 ECTS
- Topic 1. Restaurant desserts: concept, balance, problems, the work of the dessert chef.
- Topic 2. Creativity and innovation in restaurant desserts.
- Topic 3. Contemporary techniques.
- Topic 4. Chocolate.
Module 4: Final degree project: 5 ECTS
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 13)
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. 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.
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.
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.
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.
David Delgado Patricio. Senior Restoration Technician. New trends in food preservation. Food safety and quality. Gastronomic advisor and executive chef. Teacher of monographic courses and workshops. Management of central kitchens and team management.
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.
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.
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: Onsite
Number of credits: 30
Contact hours: 300
Place of delivery: Theoretical classroom and kitchen classroom URJC Aranjuez Campus. Governor Building.
Schedule: depending on the week, from Monday to Wednesday or from Monday to Thursday, in the afternoon. Schedule according to session.
Start and end date: COMING SOON
Reservation of place and enrollment
Pre-registration period: COMING SOON
Registration period COMING SOON
Title price: 2.430,00€
Possibility of scholarship (if applicable)
The total number of scholarships for this degree is two, among those who meet the conditions and meet the requirements to be beneficiaries.
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.