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INFORMATION, PRE-REGISTRATION AND REGISTRATION
- Continuing Education
- Phone: 91 665 50 60
- Contact Academic Address: Dr. Alicia Orea Giner
Student attention: Student Help Box Suggestions, complaints and congratulations mailbox
Basic Information
Presentation
The purpose of this degree is to make the most of the resources offered by a region such as the Community of Madrid, which has been working for years to raise awareness among gastronomic businesses and the food industry about the benefits of making use of the wide variety of local products that offers.
Beyond the orchards of Villa del Prado or Aranjuez, the IGP Carne Sierra de Guadarrama, the wines or the extra virgin olive oil, we find a long list of ecological, biological and organic products, which are known is a priority so that They are considered a first option in the hospitality business, not only because of their quality, but also because of the increasing importance of reducing the carbon footprint, promoting sustainability and advocating for a fairer economy while respecting the rights of producers.
In the near future, with the entry of new, more conscious and professionalized generations into the market, customers will demand that products meet all these requirements. For example, the healthy and sustainable eating and lifestyle movements have had a significant impact on Generation Z. This generation presents a challenge because it seems to behave differently from previous generations, which could lead to changes in consumer behavior (Schlossberg, 2016). Therefore, sustainable products and locally sourced products (km 0) are two concepts that coexist and, consequently, must be studied with the understanding that they depend on each other.
The professional in the world of gastronomy must not only be able to use them, but also to make the most of their possibilities, understanding that this is also part of circular and sustainable gastronomy.
Market demand and the consumption of increasingly sustainable products and services necessitate expert oversight and key management to achieve a circular supply chain in the food service industry. Furthermore, the course will delve into the design and development of locally sourced menus using regional products, promoting the use of local ingredients as a sales strategy and fostering the concept of zero waste.
As a University Microcredential, the degree has validity and recognition within the European Union.
Objectives
- Learn the concept of circular gastronomy and understand the importance of its application to a gastronomic company.
- Know the concept of sustainability, reuse and recycling as a path for the development of sustainable gastronomy, as well as reaching business profitability in gastronomy and food.
- Learn to treat the local product and reduce its loss to a minimum. Teach to look for alternatives and second lives for waste.
- Know the academic techniques and the optimal treatment of local raw materials that generate the minimum possible waste.
- Learn the economic impact that the adoption of a waste recycling and reuse system supposes for a gastronomic company.
- To learn about local produce, its gastronomic possibilities, and to understand the benefits of creating sustainable menus.
- Learning outcomes: knowledge or content (CO), competencies (C) and abilities or skills (H)
According to ESCO's classification for Microcredentials:
CO1: CIRCULAR ECONOMY
http://data.europa.eu/esco/skill/22c45bf7-e52b-475f-847b-c32a87f65a5d
H1: MANAGE STOCK TURNOVER
http://data.europa.eu/esco/skill/e705db38-4fcf-4069-b01f-3fbdda894cc1
H2: PLAN MENUS
http://data.europa.eu/esco/skill/5c6ca864-76d5-4217-b3e1-9a7ba7f8f47b
H4: COOKING VEGETABLE PRODUCTS
http://data.europa.eu/esco/skill/555d83ff-dbf9-481a-b726-2d502a11904e
Programme
Topic 1. From the demand perspective. 2 hours
- Changes in demand linked to sustainability.
- Sustainable consumption.
Topic 2. Restaurant business management and the circular economy. 2 hours
- Circular supply chain applied to the food system.
- Environmental, social and economic effects of the food chain.
- Sustainable and circular waste management
Topic 3. Design and preparation of circular menus with locally sourced products (Km 0). 16h
- Creating sustainable menus with local produce. 8 hours
- Promoting local products as a sales strategy. 3h
- Objective: Zero waste. Reuse, recycling, and composting. 5 hours
Recipients
access requirements
Applicants for admission to the title will meet at least one of the following profiles:
Entrepreneurs and future owners of food businesses who want to develop their projects successfully and are looking for training tailored to their needs. Training that provides them with the necessary knowledge to run their business with the security and quality they aim for.
Professionals in the food 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 their skills 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% Curriculum vitae. Experience in hospitality and food industry.
- 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 15)
Academic Management and Faculty
Academic direction
Dr. Alicia Orea Giner
University Holder
Social Technologist for Regenerative and Intersectional Tourism. Anthropologist specializing in food activism and community well-being from an intersectional feminist and social regeneration perspective. Research focused on food sustainability and consumption, as well as sustainability in tourism.
Faculty:
Dr. Alicia Orea Giner
University Holder
Social Technologist for Regenerative and Intersectional Tourism. Anthropologist specializing in food activism and community well-being from an intersectional feminist and social regeneration perspective. Research focused on food sustainability and consumption, as well as sustainability in tourism.
Dr. Sara Alonso Muñoz
Research focused on circular economy, food waste and sustainability.
Fernando del Cerro Esteban
Chef and co-owner of Casa José Restaurant in Aranjuez.
Specialist in vegetable product treatment.
Teaching experience, speaker at industry benchmark fairs and collaborator in cooking shows.
Blanca Mayandia Briones
Executive Coordinator of the Felipe II Foundation. Cook and gastronome
Advanced Technician in Cooking and Kitchen Management.
Teaching experience in the Degree in Gastronomy UCH-CEU: English and Spanish lines.
Director of postgraduate degrees in Gastronomy UCH-CEU.
Graduated in Criminology, Criminalistics and Security Sciences.
Fernando Alcazar Belmonte.
Agricultural Technical Engineer, specialty in Agricultural Operations.
President Association of Producers of the Huerta de Aranjuez.
Fruit and vegetable farmer. KM0 provider for restaurants and individuals. Direct sale on farm.
Teaching experience.
Duration and development
Modality: In‑person
Number of credits: 2
Contact hours: 16
Synchronous hours: 4
Place of delivery: Theoretical classroom and cooking classroom, URJC Aranjuez Campus. Governor's Building. URJC virtual classroom. Aranjuez Orchard.
Start and end date: 2026 April.
Schedule > afternoon sessions.
Reservation of place and enrollment
Pre-registration and registration period until March 20, 2026
Title price: 166,00€
Scholarship opportunity (if applicable)): No
preregistration€166. This amount is included in the total cost of the course and will be refunded if your application is not accepted. If, after being accepted, the student does not complete the enrollment process, the pre-registration deposit will not be refunded.
The start of the course is conditioned to the minimum number of students enrolled.
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:
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:
- 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 required by the Academic Department of Continuing Education for acceptance.
Students with foreign qualifications must submit the following documentation:
- Passport or Residence Card
- Foreign Higher Education Degree (Graduate, Bachelor's Degree, Architect, Engineer, Doctor...) that gives access to continuing education studies.
- 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
Microcredentials, intended for students with or without a previous official university degree.
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.