Program Overview

University Microcredential in Concentrated Cooking Techniques

The University Microcredential in Concentrated Cooking Techniques is a course aimed at the study and practical application of concentration cooking techniques. Throughout the curriculum, students will delve into cooking in fat, water, and steam, roasting, sautéing, and grilling. Each of these techniques is essential for professionals to have the knowledge of each type to perform perfectly and achieve the desired textures and flavors in each dish.

Objectives

The objectives of this course are to:

• Plan and produce effectively
• Learn the culinary techniques of cooking by concentration
• Master the features and possibilities and get the best results
• Perfect culinary production techniques and processes
• Apply knowledge to the optimization of gastronomic work

Learning Outcomes

According to ESCO's classification for Microcredentials, the learning outcomes of this course include:

• H1: Use food preparation techniques
• H2: Use cooking techniques

Programme

The programme includes the following topics:

• Cooking in fat: frying, confit, rissoles
• Cooking in water and steam
• Grill
• STIR-FRIES
• Bimini
• Gastronomy, Green Deal, and One Health

Recipients

The course is designed for:

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

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 with no prior training
• Professionals from other sectors
• Directors, managers, administrators of gastronomic businesses
• Students and recent graduates

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. Matías Jesús Alonso, Assistant Professor, PhD from URJC, Graduate in Chemistry, specializing in organic chemistry. The faculty includes:

• Dr. Matías Jesús Alonso
• Esther García García, Master's in Nutrition and Dietetics, Bachelor's degree in Advertising and Public Relations, Advanced Vocational Training Certificate in Catering

Duration and Development

The course is delivered in-person, with 1 credit, 8 contact hours, and takes place at the URJC Aranjuez Campus, Governor Building. The start and end dates are April 7 and 8, 2026, with a schedule from 2:00 p.m. to 8:15 a.m.

Reservation of Place and Enrollment

The pre-registration and registration period is from December 2, 2025, to March 17, 2026. The title price is 92.00, and there is a possibility of a scholarship.

Documentation to Attach

Applicants must submit 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 required by the Academic Department of Continuing Education for acceptance

Microcredentials

The course is a microcredential, intended for students with or without a previous official university degree. It allows for the certification of learning results linked to short-term training activities, and successful completion will entitle the student to obtain a Certificate with the name of the respective course.