Professionals from the world of gastronomy and hospitality businessmen who wish to expand their knowledge or that of their staff in this matter.

Cooking, pastry, gastronomy, or food students

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 the food industry

40% Degree related to cooking, pastry, gastronomy, or food

20% To be studying cooking, pastry, gastronomy, or food

Students with a degree obtained at a Spanish university or a Higher Education Institution belonging to another State that is a member of the European Higher Education Area that authorizes them to access their own postgraduate qualifications must present the following documentation:

University degree of the studies that give access to the postgraduate degree requested.

Responsible declaration of the veracity of the data provided in digital format

Any other document required by the Director of the Own Title specifically for its acceptance

Students with a foreign degree must present the following documentation:

Foreign Higher Education Titles (Graduate, Graduate, Architect, Ph.D. Engineer...) that give access to studies of their own postgraduate titles.

Certificate proving that the studies carried out give access to an Official Postgraduate in their country of origin, issued by the University of origin

Declaration of the person responsible for the veracity of the data provided in digital format

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

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

Admissions Option 2

The completion of a classic program typically entails earning 2 ECTS credits

Unit 1: Types of Adverse Food Reactions and Symptoms. Lactose Intolerance. Action Protocols.

Unit 2: Food Allergens. the 14 Allergens of The Eu.

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.

Subject 7: Ingredients that Contain Lactose and Possible Substitutes a Menu.

Subject 8: Ingredients without Lactose for Confectionery, Desserts and Patisserie.

Curriculum

 €0. This amount is included in the total cost of the course and will be refunded if your academic application is not accepted. If, once the student's application is accepted, they do not formalize the enrollment, the amount deposited as pre-registration will not be refunded.

The start of the course is subject to the minimum number of students enrolled.

Curso de extensión universitaria Diseño de menús sin lactosa en restaurantes

Admissions

Curriculum

Allergens and Cross Contaminations. 5h

Haccp and European Regulations. 5h

Creation of Lactose-Free Menus. 10am

Program Tuition Fee

About the School

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