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Mentoring for Euriclea research
INFORMATION, PRE-REGISTRATION AND REGISTRATION
- Continuing Education
- Phone: 91 665 5060
- Academic direction: Antonio Gonzalez Ruiz
Student attention: Student Help Box Suggestions, complaints and congratulations mailbox
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
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.
Learning outcomes classified into knowledge or content (CO), competencies (C) and skills or abilities (H)
- H1: Apply hazard analysis and critical control points
- H2: Plan menus
- H2: Plan menus
- H4: Select the right ingredients.
- H5: Food allergies
- H6: Ingredient threats.
Programme
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 (17 minimum)
Academic Management and Faculty
Academic direction:
Dr. Antonio González RuizAssistant Professor, PhD.
Graduated in Food Science and Technology from Rey Juan Carlos University, with a Master's degree in Novel Foods from the Autonomous University of Madrid. PhD in Health Sciences from Rey Juan Carlos University (2023) under the supervision of Dr. Visitación López-Miranda and Dr. Esperanza Herradón. His doctoral thesis received the highest distinction. cum laudeI am currently an assistant professor in the area of Pharmacology, Nutrition and Food Science in the Department of Basic Health Sciences of the Faculty of Health Sciences.
Faculty:
Dr. Antonio González RuizAssistant Professor, PhD.
Doctor of Health Sciences. Professor of subjects in the areas of Pharmacology, Nutrition, and Food Science at URJC. Researcher in the field of cardiovascular pharmacology. Member of the R&D&I Associated Unit at the Institute of Medicinal Chemistry of the CSIC and of the R&D&I Associated Unit at the Food Research Institute (CIAL) of the CSIC at URJC.
Scientific dissemination activities.
Dr. Yolanda López-Tofiño TorrejónAssistant Professor, PhD
Doctor of Health Sciences. Researcher in the High-Performance Research Group in Pathophysiology and Pharmacology of the Digestive System at URJC (NeuGut) and in the Emerging Teaching Innovation Group in Pathologies and their Treatment (EducaPath). She is a member of the Spanish Association of Graduates, Doctors and Graduates in Food Science and Technology (ALCYTA), the Spanish Association of Neurogastroenterology and Motility (ASENEM), and the Spanish Pain Society (SED).
Blanca Mayandia BrionesAssociate 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 Ballarín
Chef and food writer.
Gluten-free food and cooking expert.
Consultant for agri-food and hospitality companies.
Duration and development
Modality: Interactive
Number of credits: 2
Contact hours: 20 (virtual)
Place of delivery: URJC virtual classroom
Start and end date: March 2026
Calendar of sessions:
November 25 and 26, from 15.30:18 p.m. to XNUMX:XNUMX p.m.
December 2 and 3, from 15.30:18 p.m. to XNUMX:XNUMX p.m.
December 9, from 15.30:17.30 p.m. to XNUMX:XNUMX p.m.
December 10, from 15.30:18.30 p.m. to XNUMX:XNUMX p.m.
December 16, from 15.30:18.30 p.m. to XNUMX:XNUMX p.m.
December 17, from 15.30:17.30 p.m. to XNUMX:XNUMX p.m.
Reservation of place and enrollment
Pre-registration period: until February 11, 2026.
Enrollment deadline: from February 12 to 22, 2026
Title price: 151,00€
Possibility of scholarship (if applicable): yes
Pre-registration: 0€.
The start of the course is subject to the minimum number of students enrolled.(17)
The start of the course is conditioned to the minimum number of students enrolled.
APPLICATIONS FOR ADMISSION ARE MADE TELEMATICLY THROUGH:
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
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:
- 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.
Students with foreign qualifications must submit the following documentation:
- Passport or Residence Card
- Foreign Higher Education Degree (Graduate, Bachelor's Degree, Architect, Engineer, Doctor...) that gives access to continuing education studies.
- 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, intended for students with or without a previous official university degree.
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.