This course is intended for professionals in the world of gastronomy and business owners who want to acquire knowledge in the different techniques of food preservation and preparation, including vacuum techniques. It is also aimed at postgraduate students in food technology, nutrition, chemistry, or biology.

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% Graduates in business management or management or graduates in gastronomy, hospitality (intermediate/higher level)

40% Professional experience or practices related to the field of food

20% Having carried out hygienic-sanitary studies for the HORECA channel

Students with a degree obtained at a Spanish university or a Higher Education Institution belonging to another State that is a member of the European Higher Education Area that authorizes them to access their own postgraduate qualifications must present the following documentation:

University degree of the studies that give access to the postgraduate degree requested.

Responsible declaration of the veracity of the data provided in digital format

Any other document required by the Director of the Own Title specifically for its acceptance

Students with a foreign degree must present the following documentation:

Foreign Higher Education Titles (Graduate, Graduate, Architect, Ph.D. Engineer...) that give access to studies of their own postgraduate titles.

Certificate proving that the studies carried out give access to an Official Postgraduate in their country of origin, issued by the University of origin

Declaration of the person responsible for the veracity of the data provided in digital format

Applicants with studies completed at foreign University Centers may be asked at any time for a certificate of verification of these studies and centers, issued by an authorized Institution.

All the documentation provided must be legalized in accordance with Spanish legislation and translated by an official translator.

Admissions Option 2

Unit 1. Industrial preservation techniques

Cold food preservation: freezing and refrigeration

Sterilization, pasteurization, blanching.

Pasteurization processes. Htst process and uht process. Milk pasteurization and juice pasteurization.

Food preservation by drying and dehydration:

conservation in vacuum, modified and controlled protective atmospheres:

food preservation by irradiation: types of radiation. Interaction of ionizing radiation with matter. Dose concept. Applications in the food industry.

Unit 2. Preservation and preparation techniques in the kitchen

conservation due to low temperatures: refrigeration, freezing and thawing in the kitchen.

preservation at high temperatures: pasteurization and home canning.

traditional conservation and cooking techniques:

Food cooking: baking, cooking and frying.

modern conservation and cooking techniques:

Subject 3. The technique of vacuum in the cooking of food

Direct vacuum. Concept, technique and types of food to which it is applied

Indirect vacuum. Concept, technique and types of food to which it is applied

fifth range and food industrialization processes

regulation (ce) no. 852/2004 of the european parliament and of the council of april 29, 2004 on the hygiene of food products. Basic concepts.

law 17/2011, on food safety and nutrition. Basic concepts.

regulation (eu) no. 1169/2011 on the information provided to the consumer. Basic concepts.

The University Extension Course on Food Preservation and Cooking Techniques, focusing on Vacuum and Fifth Range, offers 8 ECTS credits.

Curriculum

 This amount is included in the total cost of the course and will be refunded if your academic application is not accepted. If, once the student's application is accepted, the student does not formalize the registration, the amount deposited as pre-registration will not be refunded.

The start of the course is conditioned to the minimum number of students enrolled.

Curso de Extensión Universitaria Conservación de Alimentos y Técnicas de Cocción, Vacío y Quinta Gama

Admissions

Curriculum

Unit 1. Industrial preservation techniques

Unit 2. Preservation and preparation techniques in the kitchen

Subject 3. The technique of vacuum in the cooking of food

Subject 4. Sanitary hygiene regulations

Program Tuition Fee

About the School

Questions