Program Overview

Contemporary Culinary Technique and Technological Ingredient University Microcredential

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.

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

• 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.

Programme

The programme consists of the following topics:

1. Dehydration techniques.
2. Smoking and salting technique in the restaurant.
3. Traditional cooking techniques and their application in contemporary cuisine.
4. Fermentations and applications in restoration.
5. Vacuum cooking, temperature control, and fifth ranges.
6. Application of gases and dry ice in cooking.
7. Technological ingredient (emulsifiers, texturizers, gelling agents, emulsifiers, aerating thickeners...).
8. Other products: Cocoa butter, Obulate, Inulin, Kuzu, Maltodextrin, Methylcellulose, Mannitol, Freeze-dried products, Kaolin, and Albumin.
9. Machinery, new machinery for restoration, and uses.
10. Creation of molds for restoration.
11. Application of technological ingredient in pastry and sweet world.

Recipients

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.
• 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.

Access Requirements

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.
• 40% FP in hospitality or equivalent accreditation.
• 20% University degree related to business, gastronomy, or food.

Number of Places

24 (minimum 17)

Academic Management and Faculty

Academic Direction

• Dr. Diana Catalina Pérez-Bustamante Yábar. Hired professor/doctor

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.
• 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.
• Monica Garcia Lozano. Master's Degree in Pedagogical and Didactic Training for FP Higher Degree in Dietetics and Nutrition. Higher Degree in Kitchen Management.

Duration and Development

• Modality: In-person
• 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: 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.

Documentation to Attach, Forms, and Place of Delivery

The applicant will present all the scanned documentation, in the formats allowed. The documentation that you will have to submit is the following:

• 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 required by the Academic Department of Continuing Education for acceptance.

Quality

The programme is part of the university's commitment to quality and innovation in education. The university has an Internal Quality Assurance System, and the programme is designed to meet the highest standards of quality and academic excellence.