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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
Throughout the study plan, students will expand knowledge related to work and comprehensive management in the kitchen and its real application in the gastronomic sector. The journey through management will allow you to maintain control, both in hygiene and food quality and, in addition, in personnel and warehouse management, planning and production and cost control.
It is essential for the professional to acquire skills and abilities at the highest level, which lead to the optimization of sustainable, economic and management resources.
As a University Microcredential, the degree has validity and recognition within the European Union.
Objectives
- Manage the logistics of a gastronomic business: place orders, work with suppliers, warehouses and inventories.
- Plan and produce effectively.
- Control the costs of the dishes and the menu, warehouses and inventories.
- Manage work personnel.
- Acquire knowledge related to food safety and hygiene.
- Handle local and seasonal products and achieve the highest level of sustainability through 0 loss.
- Learning outcomes: knowledge or content (CO), competencies (C) and abilities or skills (H)
Taking into account the ESCO classification for Microcredentials
- CO1: Food hygiene standards
- CO2: Systems for monitoring food waste
- CO3: Logistics
- CO4: Cost management
- H1: Manage human resources
- H2: Develop strategies to reduce food waste
- H3: Ensure compliance with health, safety and hygiene standards
- H4: Store raw food materials
Programme
- TOPIC 1. Hygiene and food quality.
- TOPIC 2. Management of orders, suppliers, warehouse and inventories.
- TOPIC 3. Management, entrepreneurship and innovation.
- TOPIC 4. People management in the restaurant.
- TOPIC 5. Sustainability, recipe book with local and seasonal products, 0 loss.
- TOPIC 6. Planning and production in the kitchen.
- TOPIC 7. Control of dish costs.
- TOPIC 8. Control of menu, warehouse and inventory costs.
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% CV. Experience in hospitality and the food sector.
- 40% FP in hospitality or equivalent accreditation.
- 20% University degree related to the food industry, gastronomy or food.
No university degree is necessary.
Number of Places: 24 (minimum 12)
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. 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.
Dr. Antonio González Ruiz. Visiting Professor. Doctor in Cc. Of the health. Professor of subjects in the Area of Pharmacology, Nutrition and Bromatology at the URJC. Researcher in the field of pharmacology of the cardiovascular system. Member of the Associated R+D+i Unit of the Institute of Medicinal Chemistry of the CSIC and of the Associated R+D+i Unit. to the Food Research Institute (CIAL) of the CSIC at the URJC. Scientific dissemination activities.
Dr. Irene Campos García. Hired professor/doctor. Doctor in Business Organization. Professor in the Department of Business Economics (ADO) and Director of the Master in Social and Corporate Welfare Management. Faculty of the Master in Business Organization, Master in CSR and Sustainability, Master in teacher training for Secondary, Baccalaureate, Vocational Training and Languages. first Innovative Professors Award 2022 URJC. Four years nominated as Best Professor at the University of Spain (ABANCA Award) and one year for the Global Teacher Prize. Research in Strategic Management and Human Resources. Dissemination and publication of articles in international conferences and scientific journals.
Alfonso School. Master in Food and Beverage and Business Management. Higher Technician in Hospitality and Tourism. Executive chef. Young Promise Award and 3 Signature Cuisine Awards. Member of the Spanish Cuisine Selection by the CM Gastronomic advisor of Plataforma Arnia. Personal chef.
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.
Duration and development
Modality: Onsite
Number of credits: 10,5
Contact hours: 105
Place of delivery: Theoretical classroom URJC Aranjuez Campus. Governor Building.
Schedule: Monday and Tuesday, from 9 a.m. to 14 p.m.
Start and end date: October 14, 2024 – January 14, 2025.
Reservation of place and enrollment
Pre-registration period until the 30 of September 2024
Registration period 1 - 6 October 2024
Title price: 808,50€
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.