Up-skilling chefs of tomorrow in gluten-free best practice

William Angliss patisserie students completing the Gluten Free Online Training

In recognition of Coeliac Awareness Week 2017 (13-20 March), Coeliac Australia and Nestlé Professional have launched Gluten Free Online Training, an interactive and engaging learning resource to enable foodservice professionals to gain knowledge and implement credible gluten-free food practice throughout the hospitality industry.

The training was recently made available to 30,000 students attending TAFEs and culinary institutes, equipping Australia’s chefs of tomorrow with skills to follow best practice guidelines in gluten-free food preparation.

“Training culinary students in credible gluten-free practice is a huge stepping stone to meet the future needs of the foodservice industry,” said Coeliac Australia’s special projects officer Cathy Di Bella. “Coeliac disease is a serious autoimmune disease that requires foodservice providers be switched on and skilled up in delivering truly gluten-free menu options. The more we can equip cookery students with this vital knowledge, the better.”

The William Angliss Institute, a specialist centre for hospitality, tourism and culinary arts training and education, is offering the gluten-free online training to its cookery, patisserie and hospitality students. “It will give them the opportunity to increase their specialist learning and enable them to go on to deliver safe gluten-free dining experiences,” said the institute’s educational operations manager Matt Steel.

The online training is relevant for anyone working in hospitality—and on successful completion of the module, participants earn a Certificate of Achievement valid for three years.

More about Gluten Free Online Training at coeliac.org.au/gluten-free-online-training

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