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University Microcredential in Lactose-free Menu Design in Restaurants

Own Teachings
Telephone: 91 488 70 40
Academic direction: Maria del Rocio Giron Moreno

more information

Basic Information


Milk and its derivatives are on the list of the 14 EU allergens that every professional in the world of gastronomy must be aware of.  

This factor should not be confused with lactose intolerance, a sugar present in milk and its derivatives, which occurs in people with total or low levels of production of the enzyme lactase. 

The protocol that must exist in a hotel business on the handling of this substance, avoiding cross-contamination, as well as its substitution in the recipe book to allow customers who have an intolerance to enjoy a complete menu without risk, should not only be seen reflected in the company's HACCP but, as indicated by EU Regulation 1169/2011 and Royal Decree 126/2015 of February 27, they must be made known to the business's workforce in order to be put into practice at all times. 

The lack of professionalization of many businesses has meant that, on too many occasions, people with this intolerance decide not to eat out, which is a problem considering that more and more cases of lactose intolerant patients are being known.  

It is also necessary in the confectionery area where, due to its scientific base and high specificity, the control of the raw materials to be used is key. It is especially important to know which foods can replace those that contain lactose and in what exact proportions.


The student must know everything related to lactose intolerance, and will be able to design a menu suitable for people who suffer from this intolerance, using the appropriate ingredients. 

You will be able to identify the dishes that contain this substance and duly indicate it on the menu. 

You will know the European and Spanish regulations related to the treatment of allergens and cross contamination in order to adapt your company's HACCP to the handling of lactose and derivatives.



  1. UNIT 1: Types of adverse food reactions and symptoms. Lactose intolerance. Action protocols.
  2. UNIT 2: Food allergens. The 14 EU allergens.
  3. UNIT 3: Cross contamination. Concept.


  1. UNIT 4: Concepts of food safety and hygiene. 
  2. UNIT 5: Analysis of hazards and critical control points (HACCP). Phases or principles of the HACCP system. HACCP system requirements. 
  3. SUBJECT 6: Evaluation, management and communication of risks.


  1. UNIT 7: Ingredients that contain lactose and possible substitutes in a menu.
  2. UNIT 8: Lactose-free ingredients for pastries, desserts and pastries.


access requirements

This course is intended for: 

  • Professionals from the world of gastronomy and hospitality entrepreneurs who wish to expand their knowledge or that of their staff in this area. 
  • Students of cooking, pastry, gastronomy or food

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. Experience in gastronomy or food industry
  • 40% Degree related to cooking, confectionery, gastronomy or food
  • 20% Be studying cooking, pastry, gastronomy or food

Number of Places: 25 (15 minimum)

Academic Management and Faculty

Academic direction:

Dr. Mª del Rocío Girón Moreno. Contracted Professor Doctor.

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


Dr. Antonio González Ruiz. Visiting Professor. PhD in CC. Of the health

  • Graduated in Food Science and Technology.
  • 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.

Joana Artieda.

  • International postresa and instructor
  • Award for the Best National Pastry Work of Spain 2005
  • Best Spanish Chef 2016
  • Navarre Gastronomy Award 2022
  • Gastronomy Talent Award for Best Pastry Chef 2022

Duration and development

Modality: online

Number of credits: 2

Contact hours: 20 (online)

Place of delivery: URJC virtual classroom

Schedules: Wednesday, from 10 a.m. to 12,30:XNUMX p.m.

Start and end date: October 2, 2024 – November 20, 2024

Reservation of place and enrollment

Pre-registration period: until the 10 of September 2024

Enrollment deadline: 12 – 18 September 2024

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.



Documentation to attach, forms and place of delivery

the applicants they will present all the scanned documentation, in the formats allowed through the telematic self-registration application at the time of applying for admission to own degrees. They must compulsorily attach to their request the declaration of the person responsible for the veracity of the data provided in digital format.

At any time, both the Program Management and the Own Teaching Service may request the applicants to submit said certified/collated documentation through the General Registry, located on the Móstoles Campus, or in any of the registries assistants located in the different campuses of the Rey Juan Carlos University, or by sending it through Certified Mail to: Rey Juan Carlos University. General Registry. Avda. Tulipán s/n. 28933. Mostoles. Madrid

The student is responsible for the veracity and correctness of the data provided, exonerating the Rey Juan Carlos University from any responsibility and guaranteeing and being responsible for its accuracy, validity and authenticity.

Required documentation:

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 authorizes access to own postgraduate degrees must present 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 that the Director of the Own Title specifically requires for its acceptance

Students with a foreign degree must present the following documentation:

  • Passport or Residence Card
  • Foreign Higher Education Degree (Graduate, Graduate, Architect, Engineer Doctor...) that give access to own postgraduate degree studies.
  • Certificate certifying that the studies carried out give access to an Official Postgraduate Degree in your country of origin, issued by the University of origin
  • Curriculum vitae
  • Declaration of the person responsible for the veracity of the data provided in digital format
  • Any other document that the Director of the Own Title specifically requires for its acceptance

Applicants with studies completed in foreign University Centers may be requested at any time a certificate of verification of these studies and centers, issued by an authorized Institution.

All documentation provided must be legalized in accordance with Spanish law and translated by an official translator.