HR4RS stamp
Mentoring for Euriclea research
INFORMATION, PRE-REGISTRATION AND REGISTRATION
Own Teachings
Telephone: 91 488 70 40
Academic Codirection: Dr. Diana Catalina Pérez-Bustamante Yábar
Student attention: Student Help Box Suggestions, complaints and congratulations mailbox
Basic Information
Introduction
Innovation and development are the bases of contemporary gastronomy. Gastronomy professionals need knowledge that keeps them on the cutting edge of the business.
This degree is based on the study of current culinary techniques and the technological ingredients, utensils and machinery made available to the gourmet to help them enhance their creativity and, with it, their future.
Therefore, a tour of the techniques of dehydration, smoking, and salting will be carried out. In addition, the most traditional cooking techniques and their practical application in current recipes. Fermentations and vacuum cooking. Application of gases and dry ice in gastronomy.
The theoretical concepts about the technological ingredient and other products made available for gastronomic development will be studied, such as emulsifiers, texturizers, freeze-dried products... and their practical application in new techniques, including the sweet world, as well as the new machinery and tools available to the restoration.
As a University Microcredential, the degree has validity and recognition within the European Union.
Objectives
- Plan and produce effectively.
- Know and apply cutting-edge techniques in the culinary field.
- Know and apply the technological ingredient in restoration.
- Acquire knowledge about products and machinery available to the sector.
- Acquire skills in avant-garde methodology, as a means of developing and updating contemporary techniques.
- Learning outcomes: knowledge or content (CO), competencies (C) and abilities or skills (H)
Taking into account the ESCO classification for Microcredentials
- H1: Think creatively about food and drinks.
- H2: Monitoring of developments used for the food industry.
- H3: Develop recipes or menus.
- H4: Use culinary finishing techniques.
- CO1: Gastronomic innovation.
- CO2: Molecular gastronomy.
- C1: Planning and organization.
- C2: Think creatively and innovatively.
- C3: Manipulate and control objects and equipment.
Programme
- Topic 1. Dehydration techniques.
- Topic 2. Smoking and salting technique in the restaurant.
- Topic 3. Traditional cooking techniques and their application in contemporary cuisine.
- Topic 4. Fermentations and applications in restoration.
- Topic 5. Vacuum cooking, temperature control and fifth ranges.
- Topic 6. Application of gases and dry ice in cooking.
- Topic 7. Technological ingredient (emulsifiers, texturizers, gelling agents, emulsifiers, aerating thickeners...)
- Topic 8. Other products: Cocoa butter, Obulate, Inulin, Kuzu, Maltodextrin, Methylcellulose, Mannitol, Freeze-dried products, Kaolin, and Albumin.
- Topic 9. Machinery, new machinery for restoration and uses.
- Topic 10. Creation of molds for restoration.
- Topic 11. Application of technological ingredient in pastry and sweet world.
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.
PROFESSIONALS FROM THE GASTRONOMIC SECTOR without prior training, who want to support their work experience with a degree or update their knowledge to improve 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 autonomously and safely will be an access requirement. In case of doubt, a report may be requested from the URJC disability unit on possible adaptations.
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 the food sector.
- The evaluation of this requirement will be carried out by evaluating the CV of the candidates. The Academic Directorate may, additionally, conduct a personal interview to verify the suitability of the applicants.
- 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 17)
Academic Management and Faculty
Academic direction
Dr. Diana Catalina Pérez-Bustamante Yábar. Hired professor/doctor
Doctor in Business (2017) and in Humanities (2008). She is a researcher and teacher in URJC marketing. She teaches in different master's degrees, business schools or training programs for multinationals in the fashion, design and gastronomy sectors. Multiple academic publications, books and popular articles. Research work and management of gastronomic companies.
Faculty
Dr. Ernesto José Taborda Hernández. Assistant professor doctor. Doctor in Audiovisual Communication. Director, screenwriter and professional chef.
Blanca Mayandia Briones. Felipe II Foundation Executive Coordinator. Cook and gourmet. Higher Technician in Kitchen and Kitchen Management. Teaching experience in Degree in Gastronomy UCH-CEU: English and Spanish lines. Director of UCH-CEU Gastronomy postgraduate degrees. Graduated in Criminology, Criminalistics and CC. Of Security.
Maria Morales Martinez. Professional sommelier and chef, specializing in cutting-edge culinary techniques. Graduated in Tourism. Master's Degree in Teacher Training for Compulsory Secondary Education and Baccalaureate, Vocational Training and Language Teaching.
Noemí González Serrano. Pastry chef. Teacher and speaker in the pastry sector. Collaborator in obtaining Michelin stars. Member of various popular gastronomic juries. 2nd Community of Madrid Pastry Prize. High Restoration Cacao Barry seminar assistant.
Monica Garcia Lozano. Master's Degree in Pedagogical and Didactic Training for FP Higher Degree in Dietetics and Nutrition. Higher Degree in Kitchen Management. Developer of educational content and tutor of hospitality and nutrition courses.
Duration and development
Modality: Onsite
Number of credits: 7
Contact hours: 70
Place of delivery: Theoretical classroom and kitchen classroom URJC Aranjuez Campus. Governor Building.
Schedule: Monday: from 9 a.m. to 13 p.m. and from 14 p.m. to 18 p.m. and Tuesday: from 9 a.m. to 13 p.m. Schedule according to session.
Start and end date: March – April 2025.
Reservation of place and enrollment
Pre-registration period until February 16, 2025
Registration period 17 – 24 February 2025
Title price: 574,00€
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
- 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 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
- Foreign Higher Education Degree (Graduate, Graduate, Architect, Engineer Doctor...) that give access to own postgraduate degree studies.
- 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.