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Contemporary culinary technique and technological ingredient university microcredential

INFORMATION, PRE-REGISTRATION AND REGISTRATION
Continuing Education
Phone: 91 665 5060
Academic Codirection:  Dr. Diana Catalina Pérez-Bustamante Yábar

Student attention:    Student Help Box     Suggestions, complaints and congratulations mailbox

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Basic Information

Presentation

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.

the Program

  • 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: Digital games

Number of credits: 7

Contact hours: 70

Place of delivery: Theoretical classroom and kitchen classroom URJC Aranjuez Campus. Governor Building.

Opening hours: 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 applicant will present all the scanned documentation, in the formats allowed through the link https://www.urjc.es/estudiar-en-la-urjc/admision/276-formacion-continua#preinscripcion

Microcredentials, intended for students with or without a previous official university degree.

The documentation that you will have to submit is the following:

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 provides access to continuing education courses must submit the following documentation:

Students with foreign qualifications must submit the following documentation:

These courses allow for the certification of learning results linked to short-term training activities. Their duration must, in any case, be less than 15 ECTS credits. Successful completion of these courses through the corresponding assessment tests will entitle the student, where appropriate, to obtain a Certificate with the name of the respective course and will be included in the centralised Register of this type of qualification. In the event that they do not include assessment tests, a certificate of attendance will be obtained.

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