• 2017cover Present
  • 1

University Extension Course Food conservation and cooking techniques, vacuum and fifth range

INFORMATION, PRE-REGISTRATION AND REGISTRATION
Own Teachings
Telephone: 91 488 70 40
Technical direction: Sonia Morante Zarcero

Student attention:    Student Help Box     Suggestions and complaints box

more information

Basic Information

Presentation

The course is based on the study of food conservation and cooking techniques, including the techniques used at an industrial level and that will help the student to acquire the theoretical-scientific foundations on which the different techniques are based, which will allow them to improve the skills in the exercise of their profession, improving both the quality and safety of processed foods. The contents include basic contents of food microbiology, preservation techniques by cold, heat, drying and dehydration, as well as in protective vacuum, modified and controlled atmospheres. In addition, it includes culinary techniques for preserving and preparing food from the traditional to the avant-garde, with special emphasis on the vacuum technique.  

The vacuum technique has been an effective way of preserving for years, but over the years and thanks to research, we have not only discovered a great way to control culinary processes, but also an exceptional system to comply with hygienic regulations. current health. 

Mastering all these techniques allows us to extend best-before dates, control shrinkage and stocking, and greatly facilitate catering services thanks to the controlled regeneration of food that has been prepared in a production kitchen. All of this enables costs to be controlled and helps to make purchases and orders, facilitating organization in warehouses. 

The course also includes notions about the hygienic-sanitary standards that must be complied with in the hotel industry, which will help us, together with the knowledge about the different preparation and conservation techniques, to improve the safety of food throughout its useful life, avoiding the development and proliferation of bacteria, as well as the toxic content of processing, offering customers a service of the highest quality. All this will allow improving the management of a gastronomic business, even allowing the optimization of the work of the staff and the standardization of processes.  

An extensive knowledge of the vacuum technique also allows the production of fifth-range products, giving the possibility of creating an own brand and avoiding having to acquire this type of food through third parties, reducing costs. In addition, it should be noted that Aranjuez has an exceptional raw material with which students will be able to apply this innovative culinary technique in a practical way in the development of menus.

Objectives

Master all the concepts derived from food preservation and preparation techniques used both at an industrial and culinary level, from the traditional to the avant-garde, with special emphasis on the use of the vacuum theory in its two aspects of preservation and cooking of food.

SCHEDULE

UNIT 1. INDUSTRIAL CONSERVATION TECHNIQUES   

1.1 Introduction to food microbiology    

1.2. Cold storage of food: freezing and refrigeration   

1.3 Preservation of food by heat: 

  • Sterilization, pasteurization, blanching. 
  • pasteurization processes. HTST process and UHT process. Pasteurization of milk and pasteurization of juice.  

1.4. Preservation of food by drying and dehydration: 

  • water activity.  
  • Hot air drying.  
  • Drying by contact with a hot surface.  
  • Drying equipment. 
  • Lyophilization.  
  • Freezing concentration.  
  • Evaporation.  

1.5 Preservation in modified and controlled vacuum protective atmospheres: 

  • Types of protective atmospheres.  
  • Vacuum packed.  
  • Packaged in modified atmospheres.  
  • Storage in controlled atmospheres. 

1.6 Food preservation by irradiation: Types of radiation. Interaction of ionizing radiation with matter. Dose concept. Applications in the food industry. 

UNIT 2. PRESERVATION AND PROCESSING TECHNIQUES IN THE KITCHEN

2.1 Conservation by low temperatures: refrigeration, freezing and thawing in the kitchen.  

2.2 Preservation by high temperatures: pasteurization and homemade preserves. 

2.3 Traditional preservation and cooking techniques: 

  • Desiccation. 
  • Marinades, marinades, smoked, spiced. 
  • Fermentations and sprouts. 
  • Food cooking: baking, cooking and frying. 

2.4 Modern preservation and cooking techniques: 

  • Food Additives 
  • Lyophilization  
  • Cooked under pressure and vacuum  

SUBJECT 3. THE TECHNIQUE OF VACUUM IN THE COOKING OF FOOD              

3.1 Sous vide process. Concept and utility.  

  •  Direct vacuum. Concept, technique and types of food to which it is applied
  •  Indirect vacuum. Concept, technique and types of food to which it is applied

3.2 Conservation and vacuum processes

3.3 Fifth range and food industrialization processes

3.4 empty menu design

UNIT 4. SANITARY HYGIENIC REGULATIONS

4.1 Regulation (CE) No. 852/2004 of the European Parliament and of the Council of April 29, 2004 on the hygiene of food products. Basic concepts.  

4.2 Law 17/2011, on food security and nutrition. Basic concepts. 

4.3 Regulation (EU) No. 1169/2011 on the information provided to the consumer. Basic concepts.

Recipients

access requirements

This course is intended for professionals in the world of gastronomy and business owners who want to acquire knowledge in the different techniques of food preservation and preparation, including vacuum techniques. It is also aimed at postgraduate students in food technology, nutrition, chemistry or biology. 

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% Graduates in management or business management or graduates in gastronomy, hospitality (intermediate/superior grade)
  • 40% Professional experience or practices related to the field of food
  • 20% Having carried out hygienic-sanitary studies for the HORECA channel

No university degree is necessary. 

No. of Places: 25 (minimum 14)

Academic Management and Faculty

Academic direction: Sonia Morante Zarcero

Faculty: Inés Moreno García, Laura Briones Gil, Natalia Casado Navas, María Isabel Sierra Alonso, Sonia Morante Zarcero, Blanca Mayandía Briones, Gloria García Rus, Ángela Ruiz

Duration and development

Modality: Online

Number of credits: 6

Contact hours: 0

Place of delivery: URJC virtual classroom.

Hours: Monday and Tuesday, from 10 a.m. to 14 p.m. (and Wednesday, July 5, same hours)

Start and end date: May 22, 2023 – July 5, 2023.

Reservation of place and enrollment

Pre-registration period July 19, 2022 – April 30, 2023

Registration period 8 – 14 May 2023

Title price: €492,00

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 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
  • Title of the studies carried out
  • 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
  • Title of the studies carried out
  • 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.