Program Overview

University Microcredential in Food Handling, Preservation, and Cooking Techniques

Presentation

The University Microcredential in Food Handling, Preservation, and Cooking Techniques is a degree focused on the efficient management of a business in the food industry. Through the curriculum, students will gain knowledge related to hygiene and health regulations, food handling and cross-contamination, workspace management, and cooking and food preservation techniques.

Objectives

The objectives of this microcredential are:

• Know the hygiene and health regulations.
• Handle different ranges of foods and know their classification and conservation.
• Apply different food cooking techniques.
• Plan and produce effectively. The learning outcomes include:
• CO1: Food hygiene standards.
• H1: Use food preparation techniques.
• H2: Develop strategies to reduce food waste.

Programme

The programme covers:

• Food safety, quality and hygiene regulations.
• The risks of poor food handling.
• Cleaning and sanitizing of tools and spaces.
• Cross contamination.
• Food ranges.
• Food preservation and consumption dates.
• Food cooking techniques: concentration, expansion and mixed.
• Reduction of food waste in the home and in restaurants.

Recipients

The microcredential is designed for:

• Entrepreneurs and future owners of gastronomic businesses who want to develop their projects in a solvent manner.
• Professionals from the gastronomic sector with training and experience, who want to update their training or specialize in a specific area of knowledge.
• Food service professionals with no prior training who want to bolster their work experience with a degree or update their knowledge to enhance 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.

Access Requirements

Applicants must meet at least one of the following profiles:

• Entrepreneurs and future owners of gastronomic businesses.
• Professionals from the gastronomic sector.
• Food service professionals.
• Professionals from other sectors.
• Directors, managers, administrators of gastronomic businesses.
• Students and recent graduates. The ability to work independently and safely in a kitchen is an entry requirement. 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.

Academic Management and Faculty

The academic direction is led by Dr. Myriam Catalá Rodríguez, University Holder, PhD in Biochemistry and Molecular Biology, and researcher in Toxicology and Environmental Health. The faculty includes:

• Blanca Mayandía Briones, Executive Coordinator, Felipe II Foundation, Chef and gastronome, Advanced Technician in Cooking and Kitchen Management.

Duration and Development

• Modality: In-person.
• Number of credits: 1.
• Contact hours: 8.
• Place of delivery: Theoretical classroom URJC Aranjuez Campus, Governor Building.
• Start and end date: February 3-4, 2026.
• Schedule: from 2:00 p.m. to 8:15 a.m. (includes a 15-minute break).

Reservation of Place and Enrollment

• Pre-registration and registration period: until January.
• Title price: 80.00.
• Possibility of scholarship: yes. The start of the course is subject to the minimum number (12) of enrolled students.

Documentation to Attach, Forms and Place of Delivery

The applicant must present the following scanned documentation:

• National Identity Document or equivalent / Passport or Residence Card.
• Curriculum vitae.
• Responsible declaration of veracity of the data provided in digital format.
• Any other document required by the Academic Department of Continuing Education for acceptance. To access the University Extension Courses, no previous university degree is required.