Program Overview

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

The University Micro-credential in Circular Gastronomy, Sustainability, and Business Models is a program 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

The objectives of the program are to:

• Learn the concept of circular gastronomy and its importance in gastronomic companies
• Understand the concept of sustainability, reuse, and recycling in the development of sustainable gastronomy
• Learn to treat local products and reduce waste to a minimum
• Know the 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 in a gastronomic company
• Understand the benefits of creating sustainable menus

Learning Outcomes

The learning outcomes of the program are:

• 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

The program consists of two main modules:

• Circular Gastronomy, Sustainability, and Business Models
• Garden and Wild Cuisine

Recipients

The program is designed for:

• 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, and administrators of gastronomic businesses
• Students and recent graduates in Gastronomy or related fields

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, and administrators of gastronomic businesses
• Students and recent graduates in Gastronomy or related fields The ability to work independently and safely in a kitchen is an entry requirement.

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

Academic Management and Faculty

The academic direction is led by Dr. Alicia Orea Giner, and the faculty includes:

• Dr. Alicia Orea Giner
• Dr. María Torrejón Ramos
• Ana Lázaro de las Peńas
• Jorge Asenjo
• Fernando Alcazar Belmonte

Duration and Development

The program is delivered in-person and online, with a total of 6 contact hours and 4 synchronous hours. The program takes place from May 4th to 6th, 2026, at the URJC Aranjuez Campus.

Reservation of Place and Enrollment

The pre-registration and registration period is until April 15, 2026. The title price is 114.00, and there is a possibility of a scholarship. The pre-registration deposit is 114.00, which is included in the total cost of the course and will be refunded if the application is rejected.

Documentation to Attach

The applicant 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 program is a microcredential, which is a certification of learning results linked to short-term training activities. The duration of the program is less than 15 ECTS credits, and successful completion of the program will entitle the student to obtain a Certificate with the name of the respective course.