The course will give you an introduction to working in the catering / chef industry. You will cook a different gluten free recipe each week.
Learn when and how to adapt recipes, in line with gluten free requirements. Dishes will include: bread, cakes, pastry, desserts and main courses.
Understand the importance of food safety and allergens while preparing gluten free foods.
Added September 2020
A desire to learn and eagerness to achieve. You will also need to have a telephone discussion with teaching staff.
Continuous observation, self evaluation and verbal feedback. There are no external assessments involved with this course.
Other non accredited cookery courses or a full time catering course.
You will be required to provide and wear PPE (minimum of white coat and hairnet) and non-slip closed safety shoes.
Hair must be tied back and covered with hairnet.
No jewelery, piercings or gel nails permitted.
Ingredients will be provided at a small cost per week, or you can provide your own.