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University Microcredential in Lactose-free Menu Design in Restaurants

INFORMATION, PRE-REGISTRATION AND REGISTRATION
Continuing Education
Phone: 91 665 5060
Academic direction: Maria del Rocio Giron Moreno

Student attention:    Student Help Box     Suggestions, complaints and congratulations mailbox

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Basic Information

Presentation

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.

Objectives

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.

the Program

ALLERGENS AND CROSS-CONTAMINATION. 5h

  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.

HACCP and EUROPEAN REGULATIONS. 5h

  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.

CREATION OF LACTOSE-FREE MENUS. 10 a.m.

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

Recipients

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

Faculty:

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.

Duration and development

Modality: online

Number of credits: 2

Contact hours: 20 (online)

Place of delivery: URJC virtual classroom

Start and end date: from February 3 to 25, 2025

Session calendar: February 3, 4, 10, 12, 17, 18, 24 and 25, from 10am to 12.30pm

Reservation of place and enrollment

Pre-registration period: until January 16 2025

Enrollment deadline: 20 – January 26, 2025

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.

APPLICATIONS FOR ADMISSION ARE MADE TELEMATICLY THROUGH:

https://gestion3.urjc.es/gestionsolicitudes/

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

Microcredentials, intended for students with or without a previous official university degree.

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:

Students with foreign qualifications must submit the following documentation:

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.

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