URJC and Hisense will collaborate on gastronomic qualifications

Raul Garcia Hemonnet

The agreement will allow the Rey Juan Carlos University's culinary training centre to access knowledge on the proper management and efficient use of household appliances.

The signing was made official by the Vice-Rector for Research, Innovation and Knowledge Transfer, Fernando García Muiña, and Ameer Han, General Manager of Hisense Iberia.

The rector, Javier Ramos, has pointed out in this regard that “per academic year, at the Rey Juan Carlos University, an average of 60 degrees will be offered, including micro-credentials and continuing education, aimed at professionals in the hospitality sector and kitchen and dining room technicians or gastronomy enthusiasts, and, soon, we hope to be able to announce the first Official Degree in Gastronomy at the public university in Madrid.”

On behalf of Hisense, José Benigno, vice president of the brand's White Goods line, said that "we have signed this agreement for 4 years, with the firm objective of not only providing our technology and knowledge applied to the kitchen, but also to be closer to training and to future professionals in the hospitality industry."

Furthermore, within the framework of this agreement, the 'Hisense kitchen-classroom' is being launched on the Aranjuez campus, which was inaugurated last Monday and can be used as an active showroom, as well as a space to develop new recipes, create a gastronomic ecosystem and exchange knowledge with the aim of professionalizing the sector.

The MaGIC project is located in the Old Governor's House of Aranjuez, one of the buildings of the Arts and Humanities Campus that, in a few months, will begin work to house two industrial kitchens, two pastry workshops, a laboratory, a wine cellar, a restaurant and digitalized theoretical classrooms equipped with the latest technology.

A unique space in Spain that aims to welcome students from all over the world, and that will work to fulfill its social commitment by promoting and enhancing the values ​​that allow for the well-being, autonomy and complete development of people.

For Blanca Mayandía, director of MaGIC, “it is very interesting that a brand like this, sponsors of Eurocup and Real Madrid, among others, is interested in 'MaGIC' so that we have their product and that they are interested in university gastronomy. There are many students who are going to use this fully equipped classroom.”

Mayandía added that, “we are working hard to ensure that companies and NGOs can train their users at MaGIC and to open a job pool for qualified and specialized personnel. We want to tell the world that the public university of Madrid officially has a gastronomy center. People have seen what the facility is like and it is only a small sample of what it is going to be like.”

The Rey Juan Carlos University is committed to training its students from a perspective of sustainability, equality and respect, values ​​that will be reflected in each and every one of the degrees of this gastronomic project.