´MAGIC´ announces the arrival of its first three titles

Daria Efimova

The Madrid Gastronomic International Center (MAGIC), the public faculty of gastronomy of the URJC, has announced the implementation of its first three degrees. They consist of university extensions, shorter and more specific training courses aimed at future professionals in the hotel and restaurant sectors. These teachings will begin to be taught from the next academic year 2022/23. They are proposed as studies in online mode with approximately 25 participants, in order to adapt to the schedules and needs of the students. 

The first three approved university extensions correspond to two of the six areas of knowledge in which MAGIC divides its teachings. In the first place are the gastronomic sciences. which corresponds to the qualifications in gluten-free menu design in restaurants and lactose-free menu design. On the other hand, there are the studies of business and gastronomic management, where the teaching of the creation of the gastronomic brand is found.

The introduction of these degrees in the field of public education responds to new trends and consumer needs. As Blanca Mayandía Briones, MAGIC coordinator, explains: “We are seeing that restaurants are having problems identifying allergens, and we want to help these people improve their businesses with short training, but with a concise and applicable syllabus in practical activities. .” She not only focuses on explaining possible food preferences and sensitivities, but how to make a restaurant a safe place, at all levels, for customers. 

On the other hand, the degree dedicated to the creation of the gastronomic brand aims to teach how to build and make the business visible. In this way, professionals in the sector will learn to apply marketing strategies to establish a bond of trust with the client, as well as give them a prestigious image. 

MAGIC was born as a joint initiative of the Rey Juan Carlos University and the Felipe II Foundation of Aranjuez. It is the first public gastronomy faculty in Spain, making this sector more accessible for all students who want to dedicate themselves to it. “Due to social demand, the public university has to adapt to today's demands; and through the remote modality and more flexible studies, we would like to reach as many people as possible”, concludes Blanca Mayandía.