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Universidad Rey Juan Carlos
Curso de extensión universitaria Diseño de menús sin lactosa en restaurantes
DURATION
20 Hours
LANGUAGES
Spanish
PACE
Full time
APPLICATION DEADLINE
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EARLIEST START DATE
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TUITION FEES
EUR 164 *
STUDY FORMAT
Distance Learning
* El precio para estudiantes no comunitarios no residentes es sólo aproximado ya que cada tarifa académica es diferente.
Fast-track counseling
By contacting the school, you'll get access to free priority counselling for any study and application questions.Key Summary
About: This extension course focuses on designing lactose-free menus in restaurants. It equips participants with the skills to create innovative and diverse meal options tailored to lactose-intolerant customers.
Career Outcomes: Graduates may pursue career paths in restaurant management, menu development, and culinary consulting, focusing on dietary restrictions and enhancing dining experiences for all guests.
Admissions
Curriculum
The completion of a classic program typically entails earning 2 ECTS credits
Allergens and Cross Contaminations. 5h
- Unit 1: Types of Adverse Food Reactions and Symptoms. Lactose Intolerance. Action Protocols.
- Unit 2: Food Allergens. the 14 Allergens of The Eu.
- Unit 3: Cross Contamination. Concept.
Haccp and European Regulations. 5h
- Subject 4: Food Safety and Hygiene Concepts.
- Subject 5: Hazard Analysis and Critical Control Points (HACCP). Phases or Principles of The Haccp System. Haccp System Requirements.
- Subject 6: Evaluation, Management and Communication of Risks.
Creation of Lactose-Free Menus. 10am
- Subject 7: Ingredients that Contain Lactose and Possible Substitutes a Menu.
- Subject 8: Ingredients without Lactose for Confectionery, Desserts and Patisserie.