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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
Degree oriented and directed towards the student designing and planning their menus and gastronomic offers in the dessert area of the restaurant.
It is essential that the gastronomic offer of restaurant businesses is understood as an area where creativity and innovation have the same weight as in the rest of the departments.
To achieve this, the most representative techniques of contemporary desserts will be explored: foams, airs, thickeners, fermentations, siphons... and chocolate will be studied as a raw material par excellence.
Knowing the concept of restaurant dessert, knowing what its balances and problems are within the overall offer, its evolution to the current moment and how to make it a common thread, are the object of study, so that the highest level of quality that the gastronomic customer expects in a gastronomic experience.
As a University Microcredential, the degree has validity and recognition within the European Union.
Objectives
- Know the techniques, concepts, textures and flavors necessary to create a dessert.
- Know and know how to apply contemporary techniques in pastry.
- Know the evolutionary process and new trends in desserts. contemporary.
- Develop creativity through assembly and plating.
- Acquire knowledge, skills and abilities necessary to improve the profession and optimize the businesses in which it is carried out.
- Learning outcomes: knowledge or content (CO), competencies (C) and abilities or skills (H)
Taking into account the ESCO classification for Microcredentials
- C1: Manufacturing of pastry products.
- C2: Create new recipes.
- C3: Select the appropriate ingredients.
- C4: Food and beverage manufacturing processes.
- CO1: Gastronomic innovation.
- CO2: Molecular gastronomy.
- H1: Use culinary finishing techniques.
- H2: Keep up to date with trends in eating out.
Programme
- Topic 1. Restaurant desserts: concept, balance, problems. The work of the last.
- Topic 2. Creativity and innovation in restaurant desserts.
- Topic 3. Contemporary techniques.
- Topic 4. Chocolate
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
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.
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.
Celia Sánchez-Pacheco de Vega. Master in Training for Secondary and Baccalaureate Teachers. Graduate in Food Science and Technology.
Diploma in Human Nutrition and Dietetics. Middle Grade Teacher of Bakery, Pastry and Confectionery (FP) and Middle Grade Pharmacy Assistant.
Marc Balaguer Fabra. Pastry chef. Ambassador of the Les vergers Boiron brand and teacher and consultant to companies, including those awarded with a Michelin star. Trained at International Pastry School, Paris. 2015 Award for Best Young Pastry Chef in Spain for Delite. 2016 Representative of Spain in the world pastry championship of the Mondial Des Arts Sucrés. 2018 Ice Cream World Runner-up.
Duration and development
Modality: Onsite
Number of credits: 6
Contact hours: 60
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: May – June 2025.
Reservation of place and enrollment
Pre-registration period until April 6, 2025
Registration period from April 7 to 16, 2025
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
- 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.