Program Overview

University Microcredential in Heatless Cooking Techniques

The University Microcredential in Heatless Cooking Techniques is a course that focuses on the study and practical application of various cooking techniques that do not require the use of heat sources. Through practical application of these different methods, students will explore their characteristics, the results obtained, and the differences between them in depth.

Presentation

This course is designed to provide students with a comprehensive understanding of heatless cooking techniques, including marinades, brines, salting, pickling, and acidic media. The course will cover the theoretical and practical aspects of these techniques, allowing students to develop their skills and knowledge in this area.

Objectives

The objectives of this course are to:

• Plan and produce effectively
• Learn different culinary techniques
• Master the features and possibilities of these techniques and get the best results from them
• Perfect culinary production processes
• Apply knowledge to the optimization of gastronomic work

Programme

The course will cover the following topics:

• Marinades, brines, and salted foods
• Cooking in acidic media
• Dressings
• Smoked
• Pickles
• Sorbets and salty ice creams
• Brines, salted foods, and pickles in cooking

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 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 The ability to work independently and safely in a kitchen will be 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% 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

Number of Places

The number of places available is 24, with a minimum of 15 students required to start the course.

Academic Management and Faculty

The academic direction of the course will be led by Dr. Eva Sanz Santos, Assistant Professor, PhD in Chemical Engineering, Master's Degree in Teacher Training, and Master's Degree in Chemical Engineering. The faculty will also include Mónica Elena García Lozano, Master's degree in Pedagogical and Didactic Training for Higher Vocational Training in Dietetics and Nutrition.

Duration and Development

The course will be delivered in-person, with 1 credit, 8 contact hours, and will take place at the URJC Aranjuez Campus, Governor Building. The start and end dates are April 21 and 22, 2026, with a schedule from 2:00 p.m. to 8:15 a.m. (including a 15-minute break).

Reservation of Place and Enrollment

The pre-registration and registration period will be until March 31, 2026. The title price is 92.00€, and there is a possibility of a scholarship (if applicable). The start of the course is subject to the minimum number (15) of enrolled students.

Documentation to Attach, Forms, and Place of Delivery

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