GREAT Schools, Colleges and Camps is for foodservice directors, dining managers, chefs, registered dietitians and camp directors. This program teaches dining service personnel the essentials of preparing and serving gluten-free meals for students and staff with gluten-related disorders. It addresses every step from sourcing ingredients to avoiding cross-contact.
- The Gluten-Free Student
- Serving the Gluten-Free Student
- Gluten-Free Action Plan
This course includes a 90-page manual to use for training staff and reviewing course content. A certificate of completion is awarded to those receiving 80% or above on the exam that follows the course.
GREAT Schools, Colleges and Camps provides comprehensive gluten-free education to enable you and your team to develop and implement a gluten-free program.