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  • 2017cover Studies
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University Microcredential in Gluten-Free Menu Design in Restaurants

INFORMATION, PRE-REGISTRATION AND REGISTRATION
Continuing Education
Phone: 91 665 5060
Academic direction: Visitation López-Miranda González

Student attention:    Student Help Box     Suggestions, complaints and congratulations mailbox

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Basic Information

Presentation

Celiac disease is an immune system condition in which people cannot consume gluten because it damages their small intestine. There is no known cure and it can occur at any time. In the gastronomy sector, the consequences of failing to properly care for a celiac customer can lead to the appearance of serious symptoms. It is very important that professionals have not basic, but expert training in this matter, as well as an adequate attitude, sensitivity and awareness to be able to care for and provide service to a celiac client with total professionalism and safety. There cannot be a single professional dedicated to the gastronomic world without expert training on this subject. Beyond this knowledge, it is advisable for the gastronomic professional to be able to prepare special menus for consumption by people affected by this disease and the Aranjuez campus could become a reference for this training, also including instructions for the creation of new gluten-free dishes. counting, as it could not be otherwise, on the local products of the Arancetana town.

Objectives

Know perfectly the symptoms and characteristics of celiac disease. 

Understand that celiac disease is a common disease, regardless of age. 

Know all the foods that cannot be consumed by people affected by this disease. 

Be able to prepare a special menu for celiacs at any type of event, avoiding cross contact.

the Program

CELIAC DISEASE.

  • UNIT 1: Symptoms, causes and effects of celiac disease. 5h
  • TOPIC 2: Nutrition in people with celiac disease. 5h

GLUTEN-FREE MENUS DESIGN.

  • 2.1. TOPIC 3: HACCP and cross contact at home and in the professional field. Regulations in force. 4h
  • 2.2. SUBJECT 4: Foods that contain gluten and possible substitutes. Culinary processes in catering and food industry. Gluten-free recipes and menus. 6h

Recipients

access requirements

This course is aimed at professionals in the world of gastronomy, as well as hospitality entrepreneurs who wish to expand their knowledge or that of their staff in this area.  

No university degree is necessary. 

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% Hospitality degree. 
  • 20% Be in possession of the food handler card. 

No university degree is necessary. 

Number of Places: 25 (16 minimum)

Academic Management and Faculty

Academic direction: Dr. Visitación López-Miranda González. University holder.

  • Doctor in Pharmacy.
  • Professor of subjects in the Area of ​​Nutrition and Bromatology at the URJC

Faculty:

Dr. Visitación López-Miranda González.

Dr. Esperanza M. Herradón Pliego. Contracted Professor Doctor.                                          

  • Doctor in Pharmacology.
  • Professor of subjects in the Area of ​​Nutrition and Bromatology at the URJC

Blanca Mayandía Briones. Associate Professor.

  • Cook and gourmet.
  • MagIC Coordinator.
  • Higher Technician in Kitchen and Kitchen Management.
  • Director of postgraduate degrees in Gastronomy UCH-CEU. 
  • Teaching experience in the Degree in Gastronomy UCH-CEU: English and Spanish lines.

Mateo Sierra Ballarin.

  • Chef and food writer.
  • Gluten-free food and cooking expert.
  • Consultant for agri-food and hospitality companies.

Duration and development

Modality: online

Number of credits: 2

Contact hours: 20 (online)

Place of delivery: URJC virtual classroom

Start and end date: May 5-27, 2025.

Calendar of sessions:

May 5, 6, 13 and 14, from 10am to 12.30pm

May 19, from 10:12 p.m. to XNUMX:XNUMX p.m.

May 20 and 26, from 10 a.m. to 13 p.m.

May 27, from 10:12 p.m. to XNUMX:XNUMX p.m.

Reservation of place and enrollment

Pre-registration period: there is April 10 of 2025.

Enrollment deadline: from April 14 to 20, 2025.

Title price:  €151,00

Possibility of scholarship (if applicable): yes

Pre-registration: €0. This amount is included in the total cost of the course and will be returned if your academic request is not accepted. If, once the student's application has been admitted, the enrollment is not formalized, the amount deposited for pre-enrolment will not be returned.

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

APPLICATIONS FOR ADMISSION ARE MADE TELEMATICLY THROUGH:

https://gestion3.urjc.es/gestionsolicitudes/

Documentation to attach, forms and place of delivery

The applicant will present all the scanned documentation, in the formats allowed through the link https://www.urjc.es/estudiar-en-la-urjc/admision/276-formacion-continua#preinscripcion

Microcredentials, intended for students with or without a previous official university degree.

The documentation that you will have to submit is the following:

Students with a degree obtained from a Spanish university or a Higher Education Institution belonging to another Member State of the European Higher Education Area that provides access to continuing education courses must submit the following documentation:

Students with foreign qualifications must submit the following documentation:

These courses allow for the certification of learning results linked to short-term training activities. Their duration must, in any case, be less than 15 ECTS credits. Successful completion of these courses through the corresponding assessment tests will entitle the student, where appropriate, to obtain a Certificate with the name of the respective course and will be included in the centralised Register of this type of qualification. In the event that they do not include assessment tests, a certificate of attendance will be obtained.

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