GREAT Dietitians – Foodservice

by Nancy Baker MEd, MIT with Nancy Falini RD and Emily Rubin RD 1.5 CE credits
Description:

 New for 2013! Register for the updated version of GREAT Kitchens at www.CeliacCentral.org/GREAT


Learning Objectives:

After completing this course, professionals will be able to:
  • Identify and define gluten.
  • Adjust recipes to be gluten-free and/or create a gluten-free menu.
  • Recognize common causes of cross-contamination and avoid hidden gluten.
  • Prepare, assemble, and deliver trays properly.
  • Implement gluten-free patient/resident service standards.
  • Advise managers and staff on gluten-free protocols.
SKU Price
DFS $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.