Universidad Rey Juan Carlos

Curso de Extensión Universitaria Gastronomía Circular y Tratamiento Académico de los Productos Vegetales KMO

Module 1. Circular gastronomy. 4 Ects

I conception, models, and objectives. From the circular economy to circular gastronomy. [10 hours]

Circular economy concept

• Real examples.
• Definitions and basic elements.

Circular gastronomy concept

• Fundamentals of circular gastronomy.
• Definitions and basic elements.

Objectives of circular gastronomy

• Strategies to achieve the objectives set.
• Goals.

Circular gastronomy models

• Theoretical models and their real implementation.
• Examples of the use of models.

Ii circular gastronomy and sustainability [30 hours]

From the demand point of view [online: 2 hours]

• New trends and future in food consumption linked to circular gastronomy and sustainability.
• Changes in demand linked to sustainability.

From the point of view of supply and business management: [online: 6 hours]

• Sustainable and circular waste management.
• Sustainable consumption.
• Environmental, social and economic effects of the food chain.
• Circular supply chain applied to the food system.

Sustainable relationships with customers and suppliers [online: 6 hours]

Business models and circular gastronomy [online: 6 hours]

• Food industry.
• Restaurant and catering companies.
• Tourism, festivals and leisure.

Module 2. Plant product from aranjuez and the community of madrid and sustainability. 1 Ects

I. Regulatory council. [8 hours]

1. Denomination of origin. 2h

• Normative. 1 hour
• Origin denominations.
• The denomination of origin of the community of madrid.

2. Protected geographic identification. 2h

• Extension of the protected geographic space.
• Main elements of geographic space.

3. Bio and ecological product. 2h

• Regulations and legislation.
• Labelled.
• Vegetable productions.

4. Quality mark. 2h

II. Vegetable product of the community of madrid. [2 hours]

• Characteristics of the vegetable product of the community of Madrid.
• Markets and commercialization of the vegetable product of the community of madrid.

Module 3. Cooking techniques, design and preparation of menus with close vegetable products (km. 0) 3 Ects

• Types of vegetables and their academic treatment. Cooking techniques and menu preparation. 10am
• Promotion of the local product as a sales strategy. Product seasonality. 9am
• Objective: 0 loss. Reuse, recycling and composting. 5h
• Project: menu design and preparation. 6h

The University Extension Course on Circular Gastronomy and Academic Treatment of Vegetable Products awards 8 ECTS credits.

General

• Students will analyze the economy of a gastronomic company and will know how to identify problems in order to correct them.
• The student body will know how to make the necessary purchases and how to correctly use raw materials and resources.
• The students will distinguish the characteristics of a product to be considered sustainable, as well as the benefits for the business and the local economy.
• The student body will have knowledge about the products of the Community of Madrid and Aranjuez, as well as the characteristics of each one.
• The students will acquire knowledge of the techniques for the elaboration of a sustainable recipe book with Km 0 product.

Specific

• The students will learn how to prepare sustainable menus with Km 0 products.
• Students will understand the importance of reusing and recycling the waste generated as much as possible, promoting the concept of circular gastronomy.
• The student body will acquire knowledge of all the vegetable products that characterize the gastronomy of the Community of Madrid and its characteristics.
• Students will learn the characteristics of a sustainable diet.
• The student body will understand the effects that the use of sustainable products and Km.0 produces on the environment and on the profitability of a business.