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Continuing education course in functional cooking

Academic year closed

FCS-FC- cuina
  • Modality
    In-person
  • Languages
    Catalan, Spanish
  • Duration
    6 sessions / 24 hours
  • Credits
    1.5
  • Schedule

    November 10, 15, 17, 22, 24, 29, 2022

    Tuesday and Thursday from 5:00 p.m. to 9:00 p.m.

  • Date
    November 10, 2022
  • Places
    12
  • Location

    Blanquerna-URL - Carrer Padilla, 326-332. 08025 Barcelona

  • Faculty

    Blanquerna School of Health Sciences

Continuing education course in functional cooking

These days, people spend less and less time cooking, which results in meals being more monotonous and of poorer quality. Health professionals, through healthy menu recommendations, have always sought to highlight the nutritional and sensory value of food.

Nowadays, new technologies have taken things even further, allowing us to identify the bioactive components present in foods, giving them new functionalities. Cooking with these foods allows us to improve our quality of life - always following traditional guidelines based on fresh produce and taking into account key considerations such as seasonality and proximity.

Objectives of the program

Provide culinary tools to make tasty and healthy meals.

Learn the criteria for selecting raw materials and the best cooking techniques to create balanced diets.

Provide a more in-depth look at the development of basic cooking techniques.

Create varied dishes to introduce in clinical cooking.

Aimed at

Healthcare professionals (Human nutrition and dietetics, nursing, physiotherapy, pharmacy, etc.).

Course content

- Cereal-based dishes

- Fruit and vegetable-based dishes

- Legume-based dishes

Methodology

One hour of theoretical explanation complemented with three hours of cooking practice.

Faculty

Pedro Sainz Garcia, PhD. Dietitian-nutritionist, Diploma in Human Nutrition and Dietetics from Ramon Llull University. Master Degree in Human Nutrition and Food Quality from the University of the Balearic Islands. PhD in Education and Sports Sciences from Ramon Llull University. Diploma in cooking and patisserie from the Sant Ignasi-Sarrià School of Hospitality Management.

Carmen Ferrer Svoboda, PhD. Pharmacist, Graduate in Pharmacy from the University of Barcelona. Master Degree in Nutrition and Food Sciences from the University of Barcelona. Graduate studies in Food Safety from the Autonomous University of Barcelona. PhD in Pharmacy from the University of Barcelona.

Anna Gelonch Nicolau. Dietitian-nutritionist. Graduate in Human Nutrition and Dietetics from Ramon Llull University. Diploma in cooking and patisserie from the Hofmann School of Catering.

Enroll in the course

Click on the following link and follow the steps to enroll. On the first screen, if you do not have Blanquerna credentials (username and password), you will need to register.

The application will ask you for the following documents during the enrollment process:

- ID card

- Bachelor degree certificate or enrollment in the 4th year of the Bachelor Degree

Enrollment

Més informació

Per a més informació, pots contactar amb [email protected]

Tuition fee

Tuition fee
€280
Facultat de Ciències de la Salut FCS

Descompte

Descompte (no acumulatiu) del 15% en el preu de la matrícula a: alumni, estudiants de la Facultat de Ciències de la Salut Blanquerna-URL i membres del CFC*, COIB* i CODINUCAT*.
*Cal aportar l'últim rebut d'aquest any.

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