GREAT Schools, Colleges, and Camps

by Nancy Baker and Rebecca Moreland 6 CE credits
Description:

GREAT Schools, Colleges and Camps is a version of the GREAT Kitchens program, but designed for directors of dining services and facility staff.

This 90-minute program gives managers and employees the tools to provide safe gluten-free dining options on campus.

Core Competencies:

  • Understanding Celiac Disease and the Gluten-Free Diet
  • Ingredient Sourcing and Storage
  • Safety Protocols
  • Cross-Contamination Avoidance
  •  Gluten-Free Customer Relations

Course Components:

Phase I: Self-Training

During Phase I of the program, you will learn the core competencies for gluten-free preparation and serving. This will prepare you to lead staff training in Phase II.

 Includes:

  • Syllabus & Manual
  • Webinar Presentation (Accessible 24/7)
  • Competency Exam
  • Certificate of Completion
  • Course Evaluation

Phase II: Staff Training

In Phase II of the program, you will receive a GREAT Kitchens Toolkit in the mail. Use these materials to train your staff, both front and back of house.

Includes:

  • Manual
  • CD with Administrative Templates
  • Bilingual DVD (English/Spanish)
  • Window Decal
  • Public Relations Tools

Alternative Options:

Onsite training with an experienced GREAT instructor is also available. Please contact beckee@celiaccentral.org for details and pricing.

Phase II training can be completed online by purchasing additional GREAT Schools logins for your staff at a discounted rate of $25 per staff member. Please contact beckee@celiaccentral.org for additional logins.

Continuing Education Credit:

  • The American Culinary Federation (ACF) has approved GREAT Schools (GREAT Kitchens) for 6 CEH.
  • The Academy of Nutrition and Dietetics has approved GREAT Schools (GREAT Kitchens) for 1.5 CE credits.

Learning Objectives:

After completing this course, professionals will be able to:
  • Identify and define gluten.
  • Obtain and use gluten-free grains, flours and specialty products.
  • Identify and avoid hidden sources of gluten.
  • Adjust recipes to be gluten-free and/or create a gluten-free menu.
  • Recognize common causes of cross-contamination.
  • Implement gluten-free customer service standards.
SKU Price
SCC $100.00

Please bring any disability or other special learning needs to the attention of NFCA for appropriate accommodation. The NFCA does not discriminate and respects cultural, individual, and role differences, including those based on age, gender, gender identity, race, ethnicity, culture, national origin, religion, sexual orientation, disability, language, and socioeconomic status.

 
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