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Sector-specific

Cooking for coeliacs

Hospitality and Tourism 5 hours

Introduction

This training on  Cooking for Coeliacs provides professionals with the tools required to understand, manage and address the dietary needs of people with coeliac disease, whilst promoting the inclusion of options safe and delicious in the food industry. This contributes to to provide a high-quality service y aware of the restrictions food products, enhancing the culinary experience of those who follow a gluten-free diet.

Objectives

  • Understanding coeliac disease and its symptoms.

  • Classify foods according to their gluten content.

  • Follow safe food handling practices.

  • Design menus suitable for coeliacs.

  • Prepare gluten-free recipes in various categories.

  • To raise awareness of a gluten-free diet.

Table of Contents

TEACHING UNIT 1. COELIAC DISEASE.

  1. Definition of the disease
  2. Symptoms of the disease

TEACHING UNIT 2. CLASSIFICATION OF FOODS ACCORDING TO THEIR GLUTEN CONTENT.

  1. Foods containing gluten
  2. Foods that are likely to contain gluten
  3. Gluten-free foods

TEACHING UNIT 3. RECOMMENDATIONS FOR CARRYING OUT A PROPER HANDLING EXERCISE

  1. Food hygiene and handling
  2. Kitchen utensils
  3. Area
  4. Storage

TEACHING UNIT 4. MENUS FOR PEOPLE WITH COELIAC DISEASE.

  1. Creating menus suitable for coeliacs
  2. Special offers on restaurant menus

TEACHING UNIT 5. GLUTEN-FREE RECIPES.

  1. Soups and sauces
  2. Pasta
  3. Main courses
  4. Bread and pastries
  5. Desserts
  6. Baking
  7. Christmas biscuits
  8. Bread and rolls

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