Catering For Our Gluten Free Consumers

Start Date: 03/12/2021 eLearning completed at any time

Duration: eLearning completed at any time

Location: Virtual Training

Accreditation: Coeliac Society of Ireland Digital Certification

Cost: Free

Programme overview

Being leaders in best practice for provision of food for Coeliac customers, giving you a commercial advantage and unique selling point.

Coeliac disease has risen four-fold in the past 50 years, affecting 1% of the population 50,000 approx. in Ireland. There is a further 500,000 who are gluten intolerant. It is important that this cohort of people receive the same consideration and quality of service as other customers, when designing menu options.

The purpose of the Coeliac Society of Ireland training programme for industry, is to establish restaurant and food service best practice in the safe production of meals for coeliac customers.   

Course Content

The training will carry through the safe sourcing, preparation and service of food which is safe for coeliac customers. The scope of this training is specific to menu items without gluten and informs food businesses on having policies and procedures in place to eliminate and manage the risk of gluten cross contamination in all stages of food handling to meet the FSAI guidance on gluten free provision.  

Who is this course for?

Anyone working within the restaurant and hospitality industry.

 

 

The Benefits For Your Business

The most common request for free-from foods in restaurants and other catering outlets is for GF food

Commercial Advantage

Being leaders in best practice for provision of food for Coeliac customers, giving you a commercial advantage and unique selling point.

Build Customer Trust

Customers trust the gluten free know-how of the establishment which has carried out training.

Dedication To Customers

Participation in the training means food service providers/restaurants show dedication in providing options made without gluten-containing cereals to their clients.

Help Decision Makers

It’s not just the person living with coeliac disease your business could be missing out on as a customer, but their entire party. The coeliac customer will be the decision-maker on what restaurant the party goes to, based on menu choices without gluten and staff understanding of their needs.

Trainer

Coeliac Society of Ireland

Founded in 1970, the Coeliac Society of Ireland is a national charity representing the 1% of the population (and their families) who live with coeliac disease, and the estimated additional 400,000 gluten intolerant sufferers living in Ireland today.

 

 

 

 

 

 

 

 

 

 

Please use ‘CLICK HERE TO REGISTER’ button below for registration. 

CLICK HERE TO REGISTER