Program Overview

University Microcredential in Gluten-Free Menu Design in Restaurants

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.

Objectives

The objectives of this program are to:

• 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 learning outcomes are classified into knowledge or content (CO), competencies (C) and skills or abilities (H), including:
  • H1: Apply hazard analysis and critical control points
  • H2: Plan menus
  • H4: Select the right ingredients.
  • H5: Food allergies
  • H6: Ingredient threats.

Programme

The program consists of the following units:

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

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.

Number of Places

The number of places available is 25, with a minimum of 17.

Academic Management and Faculty

The academic direction is led by Dr. Antonio González Ruiz, Assistant Professor, PhD. The faculty includes:

• Dr. Antonio González Ruiz, Assistant Professor, PhD.
• Dr. Yolanda López-Tofińo Torrejón, Assistant Professor, PhD.
• Blanca Mayandia Briones, Associate Professor.
• Mateo Sierra Ballarín, Chef and food writer.

Duration and Development

The program has a duration of 20 contact hours, with a virtual modality. The place of delivery is the URJC virtual classroom, and the start and end date is March 2026.

Reservation of Place and Enrollment

The pre-registration period is until February 11, 2026, and the enrollment deadline is from February 12 to 22, 2026. The title price is 151,00, and there is a possibility of scholarship.

Documentation to Attach, Forms and Place of Delivery

The applicant must present the following scanned 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.

Microcredentials

Microcredentials are intended for students with or without a previous official university degree. They allow for the certification of learning results linked to short-term training activities, with a duration of less than 15 ECTS credits. Successful completion of these courses through the corresponding assessment tests will entitle the student to obtain a Certificate with the name of the respective course.