University extension course perfecting culinary technique and recipes

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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

more information

Basic Information

Introduction

Specialization course, aimed at the study of three blocks that are essential to achieve the highest efficiency in the gastronomic business: Comprehensive work and management in the kitchen. Improvement of culinary techniques. Improvement and optimization of the recipe book.

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. 

Through the study of the different techniques and procedures, the students acquire the knowledge that allows them to develop the practice of their profession, without forgetting the importance of reviewing the recipe books, where the result of the program is visible.

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.
Master different culinary techniques: handling and conservation, cooking, pre-preparation and preparation.
Know technological ingredients and their application.
Optimize the recipe book through creative processes and application of culinary technology in vegetable products, rice, fish, seafood and meat.

Competences

General:

Students will be able to apply different culinary techniques and trends.
Students will acquire knowledge about technological ingredients and their correct application.
Students will learn concepts about hygiene and food quality.
The student body will know how to manage supply orders.
Students will be able to manage inventories and warehouses in the sector.

Specific:

The student body will be able to manage gastronomic logistics.
Students will be able to control the costs of dishes and menus, as well as those related to warehouses and inventories.
The student body will be competent to direct and manage the workforce.
The students will be capable and will be able to advise regarding the optimization of the recipe book of gastronomic businesses, through different creative processes and application of techniques.
The students will be specialists in different culinary techniques, both pre-preparation and preparation.
The students will be able to achieve the highest level of sustainability within the company, through the optimal management of local and seasonal products and through zero waste.

Programme

Module 1: Work and comprehensive management in the kitchen 10.5 ECTS

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 5. Planning and production in the kitchen
TOPIC 7. Control of dish costs
TOPIC 8. Control of menu, warehouse and inventory costs

Module 2: Improvement of culinary techniques 7.5 ECTS

TOPIC 1. Food handling, conservation and cooking techniques
TOPIC 2. Food pre-preparation techniques and mise en place: from reception to cooking
TOPIC 3. Funds, broths and demiglace. Expansion firing techniques
TOPIC 4. Basic and derived sauces
TOPIC 5. Raw product preparation techniques: cooking without heat
TOPIC 6. Cooking techniques by concentration
TOPIC 7. Mixed cooking techniques
UNIT 8. Vacuum technique, controlled temperature and applications. Direct, indirect vacuum, fifth ranges and conservation.
TOPIC 9. Introduction to avant-garde cuisine. Technological ingredients and application.
TOPIC 10. Fermentations and preserves.

Module 3: Improvement and Optimization of the Recipe Book 7 ECTS

TOPIC 1. Balance and menu curve
TOPIC 2. The creative process and design of dishes with market products
TOPIC 3. Classic tapas and their revised version
TOPIC 4. Cooking with vegetable products
TOPIC 5. Dry, creamy and brothy rice
TOPIC 6. Cooking with fish and seafood
TOPIC 7. Cooking with meat: poultry, beef, game, sheep and pork

Module 4: Final degree project 5 ECTS

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 13)

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

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.

Dr. Ernesto José Taborda Hernández. Assistant professor doctor. Doctor in Audiovisual Communication. Director, screenwriter and professional chef.

Fernando del Cerro Esteban. Chef and co-owner of the Casa José Restaurant – Aranjuez -. Specialist in plant product treatment. Teaching experience, speaker at sector reference fairs and collaborator in cooking programs.

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.

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.

David Delgado Patricio. Senior Restoration Technician. New trends in food preservation. Food safety and quality. Gastronomic advisor and executive chef. Teacher of monographic courses and workshops. Management of central kitchens and team management.

Robert Serrano. Executive chef and culinary director of Materchef camps and events. CEO of Madfood Consult. Member of the Spanish Competition Cooking Team.

Monica García 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.

Fernando Alcazar Belmonte. Agricultural Technical Engineer. Specialty in agricultural operations. President of the Aranjuez Orchard Producers Association. Fruit and vegetable farmer. Km0 supplier for restaurants and individuals. Direct sale on the farm. Teaching experience.

Esther Garcia Garcia. Restoration and communication professional. SEPE teacher. Creator of gastronomic content. Master in Nutrition and Dietetics. Graduate in Advertising and PR. CHAP. Higher Cycle in Restoration.

Duration and development

Modality: Onsite

Number of credits: 30

Contact hours: 300

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

Schedule: Monday to Thursday, morning hours

Start and end date: COMING SOON

Reservation of place and enrollment

Pre-registration period COMING SOON

Registration period COMING SOON

Title price: 2.412,00€

Possibility of scholarship (if applicable)

The total number of scholarships for this degree is two, from among the enrolled students who meet the conditions and meet the requirements to be beneficiaries.

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.

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