Program Overview

University Micro-credential in Circular Gastronomy, Sustainability, and Business Models

Presentation

The University Micro-credential in Circular Gastronomy, Sustainability, and Business Models is designed to provide students with the knowledge and skills necessary to succeed in the food industry. The program focuses on the concept of circular gastronomy and its application to gastronomic companies, as well as the importance of sustainability, reuse, and recycling in the development of sustainable gastronomy.

Objectives

• Learn the concept of circular gastronomy and understand its importance in gastronomic companies.
• Know the concept of sustainability, reuse, and recycling as a path for the development of sustainable gastronomy and business profitability.
• Learn to treat local products and reduce their loss to a minimum, teaching alternatives and second lives for waste.
• Know academic techniques and optimal treatment of local raw materials that generate minimal waste.
• Learn the economic impact of adopting a waste recycling and reuse system for a gastronomic company.
• Understand local produce, its gastronomic possibilities, and the benefits of creating sustainable menus.

Learning Outcomes

According to ESCO's classification for Microcredentials:

• CO1: CIRCULAR ECONOMY
• H1: MANAGE STOCK TURNOVER
• H2: PLAN MENUS
• H3: DEVELOP STRATEGIES TO REDUCE FOOD WASTE
• H4: COOKING VEGETABLE PRODUCTS
• H5: DEVELOP STRATEGIES FOR REDUCING FOOD WASTE

Programme

Circular Gastronomy, Sustainability, and Business Models

• New trends and future in food consumption linked to circular gastronomy and sustainability.
• Circular business models in the food industry, restaurant, and catering companies.

Garden and Wild Cuisine

• Visit to a local fruit and vegetable farm and practical application of wild products in cooking.

Recipients

Access Requirements

Applicants must meet at least one of the following profiles:

• Entrepreneurs and future owners of food businesses.
• Professionals in the food sector with training and experience.
• Food service professionals with no prior training.
• Professionals from other sectors who want to update their skills and apply them to the gastronomic sector.
• Directors, managers, administrators of gastronomic businesses.
• Students and recent graduates in Gastronomy or any branch of study.

The ability to work independently and safely in a kitchen is an entry requirement.

Selection Criteria

In the event of exceeding the number of applications, selection will be based on:

• 40% Curriculum vitae and experience in hospitality and food industry.
• 40% FP in hospitality or equivalent accreditation.
• 20% University degree related to business, gastronomy, or food.

No university degree is necessary.

Academic Management and Faculty

Academic Direction

Dr. Alicia Orea Giner, University Holder, Social Technologist for Regenerative and Intersectional Tourism, and Anthropologist specializing in food activism and community well-being.

Faculty

• Dr. Alicia Orea Giner
• Dr. María Torrejón Ramos, Doctor cum laude, with a degree in Business Administration and research focus on sustainability and the circular economy in the tourism sector.
• Ana Lázaro de las Peńas, Chef, recognized as Best Female Chef in Madrid 2023.
• Jorge Asenjo, with a career in prestigious kitchens and nominations for Revelation Chef.
• Fernando Alcazar Belmonte, Agricultural Technical Engineer and President of the Association of Producers of the Huerta de Aranjuez.

Duration and Development

• Modality: In-person
• Number of credits: 1
• Contact hours: 6
• Synchronous hours: 4
• Place of delivery: Theoretical classroom and cooking classroom, URJC Aranjuez Campus.
• Start and end date: From May 4th to 6th, 2026.

Reservation of Place and Enrollment

• Pre-registration and registration period: Until April 15, 2026
• Title price: 114.00
• Possibility of scholarship: Yes
• Pre-registration: 114.00, included in the total cost and refundable if the application is rejected.

Documentation to Attach, Forms, and Place of Delivery

The applicant must present scanned documentation through the designated link, including:

• National Identity Document or equivalent
• University degree or equivalent
• Curriculum vitae
• Responsible declaration of veracity of the data provided
• Any other document required by the Academic Department of Continuing Education for acceptance.

Microcredentials are intended for students with or without a previous official university degree, allowing for the certification of learning results linked to short-term training activities. Successful completion may entitle the student to obtain a Certificate or a certificate of attendance.