Each GREAT Kitchens course offers various learning objectives tailored to meet the individual needs of every section of your restaurant, from the wait staff to the chefs.
The Gluten-Free Guest: Demographics and Needs
- Identify gluten-related disorders
- Describe who is eating gluten-free
- Identify characteristics of the gluten-free marketplace
- List the needs of your gluten-free guest
Gluten-Free Ingredients: What to Avoid and How to Replace Ingredients
- Describe gluten and list the grains that contain it
- Identify naturally gluten-free ingredients
- Indentify hidden sources of gluten
- List the steps you can take to verify the safety of your ingredients
- Recognize appropriate substitutions for gluten-containing ingredients
Back-of-House: Explore Kitchen Hot Spots and Create a Gluten-Free Protocol
- Recognize gluten-free products in your pantry
- Reading labels
- Identify all ingredients that contain gluten
- Identify allergens regulated by food labeling laws
- Recognize hidden gluten ingredients on labels
- Recognize gluten-free certification labels
- Creating menu options
- Bringing in supplies
- Preventing cross-contact
Front-of-House Basics: Using Your Wait Staff to Build Trust and Customer Loyalty
- Describe how to welcome and seat the gluten-free guest
- Identify the steps in taking a gluten-free order from the gluten-free guest
- Identify the steps to communicate a gluten-free order to the kitchen
- Describe how to serve a gluten-free guest
- Recognize the safe way to make salad
- Describe garnishing a plate for a gluten-free guest
- List the points at which the gluten-free status of an order is confirmed
- Describe what to do if a mistake is made
- Assess correct handling of dining scenarios to create a good experience