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INFORMATION, PRE-REGISTRATION AND REGISTRATION
Own Teachings
Telephone: 91 488 70 40
Technical direction: Sonia Morante Zarcero
Student attention: Student Help Box Suggestions, complaints and congratulations mailbox
Basic Information
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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.
Program
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.
University Professor.
Graduated in Chemistry and PhD in Sciences from the Rey Juan Carlos University. Currently Coordinator of the Degree in Food Science and Technology at the URJC, she has extensive teaching experience in subjects related to the field of the title in the Degree in Food Science and Technology and experience in research in the field of Food Science. Food and Quality and Food Safety.
Faculty:
Dr. Inés Moreno García. Profesora Titular de Universidad
- Chemical Engineer and PhD in Chemical Engineering
- Professor of the subject Food Preservation Operations.
Dr. Laura Briones Gil. Hired Professor Doctor
- Graduate in Environmental Sciences, PhD in Chemical, Environmental and Materials Technology.
- Professor of Dairy Product Characterization Techniques in the Food Science and Technology degree.
Dr. Natalia Casado Navas. Hired professor, interim doctor.
- Doctor of Science.
- Diploma in Human Nutrition and Dietetics and Graduate in Food Science and Technology, Master in Agricultural Chemistry and New Foods.
- Teaching experience in subjects related to the scope of the degree in Food Science and Technology and research experience in the field of Food Science and Food Quality and Safety
Dr. María Isabel Sierra Alonso. University Professor.
- Doctor in Chemical Sciences.
- Graduate in Pharmacy and Doctor in Chemical Sciences (thesis in development of processed foods: pasteurization, germination, fermentation, high pressures). She is coordinator of the Degree in Food Science and Technology at the URJC.
- Extensive teaching experience in subjects related to the field of the degree and experience in research and scientific dissemination in the field of Food Science and Food Quality and Safety
Dr. Sonia Morante Zarcero. Profesora Titular de Universidad
- Doctor of Science.
- Graduated in Chemistry and PhD in Sciences from the Rey Juan Carlos University. Currently Coordinator of the Degree in Food Science and Technology at the URJC, she has extensive teaching experience in subjects related to the field of the title in the Degree in Food Science and Technology and experience in research in the field of Food Science. Food and Quality and Food Safety.
Blanca Mayandía Briones. Associate Professor.
- Cook and gourmet.
- MagIC Coordinator.
- Higher Technician in Kitchen and Kitchen Management.
- Director of postgraduate degrees in Gastronomy UCH-CEU.
- Teaching experience in the Degree in Gastronomy UCH-CEU: English and Spanish lines.
Gloria García Rus. Graduated in Gastronomy.
Angela Ruiz.
- Master in Food Quality and Technology. Graduate in Chemistry.
- Higher Technician in Kitchen and Gastronomy Management, Kitchen Management and Management.
Álex Albinyana Brisa.
- Graduated in Gastronomy. Specialist in meats and applications. R&D&i.
Duration and development
Modality: Online
Number of credits: 6
Contact hours: 0
Place of delivery: URJC virtual classroom.
Schedules: Monday and Tuesday, from 9 a.m. to 13 p.m.
Start and end date: November 11, 2024 – January 14, 2025.
Reservation of place and enrollment
Pre-registration period until October 21, 2024
Registration period 23 – 30 October 2024
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.