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INFORMATION, PRE-REGISTRATION AND REGISTRATION
- Continuing Education
- Phone: 91 665 50 60
- Contact Academic Address: Natalia Casado Navas
Student attention: Student Help Box Suggestions, complaints and congratulations mailbox
Basic Information
Presentation
Knowledge of the preparations pursued through the curriculum of this degree is essential for those working in the restaurant business.
Distinguishing the products that differentiate each type of stock, their correct handling and preparation, as well as the processes that must be followed, undoubtedly determine the results of the applications in any recipe, whether more or less traditional.
Therefore, a specific qualification is presented in which students will learn the different techniques for preparing, producing, and perfecting broths and stocks.
As a University Microcredential, the degree has validity and recognition within the European Union.
Objectives
Objectives
- Plan and produce effectively.
- Learn about raw materials, their characteristics and potential, and use them to obtain the results you need for this type of production.
- Master the different techniques for handling and preserving food.
- Perfect culinary production processes.
- Apply knowledge to the optimization of gastronomic work.
Learning outcomes: knowledge or content (CO), competencies (C) and abilities or skills (H)
According to ESCO's classification for Microcredentials:
- H1: Use food preparation techniques.
- H2: Develop strategies to reduce food waste.
Programme
- Product and preparations
- Preparation of meat, fish, and vegetable stocks. White, blond, and dark stocks
- Impurities and clarifications
- Essences and infusions
- Glace and demi-glace
- Warehousing
- Meat, fish, and vegetables. Composition and applications
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
Food service professionals with no prior training who want to bolster their work experience with a degree or update their knowledge to enhance 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 independently and safely in a kitchen will be an entry requirement. If in doubt, a report from the URJC Disability Unit on possible adaptations may be requested.
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.
No. of Places: 24 (minimum 15)
Academic Management and Faculty
Academic direction
Dr. Natalia Casado Navas. Permanent Labor Professor.
Doctor of Science. Graduate in Food Science and Technology. Diploma in Nutrition and Dietetics. Master's in Agricultural Chemistry and Novel Foods. Researcher in food quality and safety. Lecturer in the subjects "Food Science," "Food Chemistry," and "Food Analysis and Quality Control," among others, in the Bachelor's Degrees in Food Science and Technology, Pharmacy, and Gastronomy at URJC.
Faculty:
Dr. Natalia Casado Navas. Permanent Labor Professor.
Doctor of Science. Graduate in Food Science and Technology. Diploma in Nutrition and Dietetics. Master's in Agricultural Chemistry and Novel Foods. Researcher in food quality and safety. Lecturer in the subjects "Food Science," "Food Chemistry," and "Food Analysis and Quality Control," among others, in the Bachelor's Degrees in Food Science and Technology, Pharmacy, and Gastronomy at URJC.
Mónica Elena García Lozano. Master's Degree in Pedagogical and Didactic Training for Vocational Training
Advanced Vocational Training in Dietetics and Nutrition.
Advanced Vocational Training Certificate in Kitchen Management. Developer of educational content and tutor of hospitality and nutrition courses.
Duration and development
Modality: In‑person
Number of credits: 1
Contact hours: 8
Place of delivery: Theoretical classroom and kitchen classroom URJC Aranjuez Campus. Governor Building.
Start and end date: February 24-25, 2026.
Schedule > from 2:00 p.m. to 8:15 a.m. (includes a 15-minute break)
Reservation of place and enrollment
Pre-registration and registration period: from December 2, 2025 until February 3, 2026
Title price: 86,00€
Possibility of scholarship (if applicable): yes
The start of the course is subject to the minimum number (15) of enrolled students.
Syllabus, calendar, prices and teaching staff are subject to change.
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
The documentation that you will have to submit is the following:
- National Identity Document or equivalent / Passport or Residence Card
- Curriculum vitae
- Responsible declaration of veracity of the data provided in digital format
- Any other document required by the Academic Department of Continuing Education for acceptance.
To access the University Extension Courses, no previous university degree is required.