OBJECTIVE: GREAT Kitchens will be able to provide gluten-free food and meals to those on a gluten-free diet.
Objectives
Approved for (3) American Culinary Federation continuing education hours.
GREAT Chefs and Kitchens are aware of Celiac Disease and gluten, can obtain supplies and products for those on a gluten-free diet, and can prevent cross-contamination. They are further equipped with strategies to communicate this in their profession.
The National Foundation for Celiac Awareness is proud to to offer the community GREAT
GREAT:Gluten-free Resource Education Awareness Trainingis a combination of programs addressing the educationalconcerns of individuals and institutions who serve the gluten-free community.The resources, prepared by a celiac with two masters in education, including teaching and curriculum and instruction; are together a curriculum based on set objectives, lesson planning, and standards based assessment. The program has varying means of distribution through seminars, blueprinting, online coursework and testing,or with an option ofguided learning with a trained professional.
GREAT