Program Overview

University Microcredential in Lactose-free Menu Design in Restaurants

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.

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.

• Identify the dishes that contain this substance and duly indicate it on the menu.
• 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.

Learning Outcomes

• C1: Allergies
• H1: Apply hazard analysis and critical control points
• H2: Plan menus
• H3: Plan patient menus
• H4: Apply risk management procedures
• H5: Observe relevant legislation on health, safety, hygiene and others relating to meals

Programme

ALLERGENS AND CROSS-CONTAMINATION

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

HACCP and EUROPEAN REGULATIONS

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

CREATION OF LACTOSE-FREE MENUS

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

Recipients

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 (17 minimum)

Academic Management and Faculty

• Academic direction: Dr. Mª del Rocío Girón Moreno. Contracted Professor Doctor.
• Faculty:
  • Dr. Antonio González Ruiz. Visiting Professor. PhD in CC. Of the health
  • Blanca Mayandía Briones. Associate Professor.

Duration and Development

• Modality: online
• Number of credits: 2
• Contact hours: 20 (online)
• Place of delivery: URJC virtual classroom
• Start and end date: May of 2026
• Session calendar: Monday and Tuesday, from 15 a.m. to 17.30 p.m.

Reservation of Place and Enrollment

• Pre-registration period: until April 12, 2026
• Enrollment deadline: from the 13 to the 21 of April of 2026
• Title price: 151,00€
• Possibility of scholarship: 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.

Documentation to Attach, Forms and Place of Delivery

The applicant will present all the scanned documentation, in the formats allowed through the link. 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:
  • 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.
• Students with foreign qualifications must submit the following documentation:
  • Passport or Residence Card
  • Foreign Higher Education Degree (Graduate, Bachelor's Degree, Architect, Engineer, Doctor...) that gives access to continuing education studies.
  • 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, intended for students with or without a previous official university degree. 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 centralized Register of this type of qualification. In the event that they do not include assessment tests, a certificate of attendance will be obtained.