Course Outline
The Gluten Free Alternative

Course Fee: $85
Course Approved by: The American Culinary Federation
Subject Area: Continuing Education Course for ACF Certification
Continuing Education Hours: 11 CEH
Instructor: Amber Johnson

The fee for this course includes access to all online course materials and an official certificate of completion from chefcertification.com. Once your course is completed, your course completion will be authenticated, and a certificate of completion will be generated. This official certificate of completion will uploaded to your account, and available through the course dashboard for this course.

Introduction/Course Description:

More and more people are eating gluten free and are asking for special food accommodations. By the end of this course, you will have the knowledge and confidence to meet the needs of the gluten free diner, whether it's being able to evaluate your current menu for gluten free fare, to avoid cross contamination, or to create new gluten free menu items. You may also discover the cause of your own or your family's or friends' health problems!

Course Objectives/Program Outline

This course is broken into major parts called modules. Each module contains up to six sections. Within each section, we cover one or more of the outlined learning objectives for the module. At the end of each module, there is a quiz. All modules include a project. The breakdown for modules within this course is as follows:

Module One-Gluten and the Gluten Free Diet

Learning Objectives:

  • Define gluten and describe its uses in cooking and baking.
  • Describe a gluten free diet and a wheat free diet and the difference between the two.
  • Identify the different reasons why people follow a gluten free diet.
  • Identify the nutritional risks of a gluten free diet and how these deficiencies can be rectified.
  • Demonstrate the benefits of a gluten free diet for people who need it.

Quiz: Multiple-choice questions that pertain to objectives above.

Module Two-Ingredients and Labels

Learning Objectives:

  • Recognize the grains that contain gluten.
  • Describe foods that are gluten free.
  • List the hidden or unexpected sources of gluten.
  • Identify common sources of gluten on a menu.
  • Understand the current labeling laws and pending legislation as it relates to gluten and food allergies.

Project 1: Finding Gluetn in the Kitchen
Quiz: Multiple-choice questions that pertain to objectives above.

Module Three-Gluten and Cross Contamination

Learning Objectives:

  • Compare the different ways a little bit of gluten can affect a gluten-sensitive person.
  • Understand the gluten free customer perspective and how to make them feel safe in the restaurant.
  • Identify all the ways that gluten cross contamination can occur in a restaurant and how to avoid it.
  • Identify practical strategies for preventing gluten cross contamination from happening.

Project 2: Gluten Free Dining
Quiz: Multiple-choice questions that pertain to objectives above.

Module Four-Cooking and Baking Gluten Free

Learning Objectives:

  • Define gluten free grains and grain alternatives and describe how to cook them.
  • Identify common types of gluten free flours and starches.
  • Explore less common types of gluten free flours.
  • Recognize different binding agents, flour combinations and baking tips that are necessary in gluten free baking.
  • Describe other common substitutes used in allergen-free cooking and baking.
  • Determine what gluten free products are available and where to find them.

Project 3: Bake Up and Old Favorite
Quiz: Multiple-choice questions that pertain to objectives above.

Module Five-The Gluten Free Alternative

Learning Objectives:

  • Evaluate the costs and benefits of providing gluten free food.
  • Identify ways to include gluten free foods on a menu.
  • Develop a system for serving safe meals.
  • Become familiar with ways to publicize your gluten free menu.
  • Explain how to get certified by a gluten free organization.
  • Identify other resources for gluten free information

Quiz: Multiple-choice questions that pertain to objectives above.

Final Exam

Multiple choice questions taken from each module

Final Learning Statement

Learning statements should be in a narrative format – as opposed to an outline format. Depending on individual writing styles Learning statements should be 2-3 pages. The learning statement can vary according to individual style. Your learning statement should answer the broad question of "what did you learn?". To help get you thinking, here are some suggested questions:

  • What are the major concepts of the course that you have learned?
  • What new professional language have you acquired relating to the topic?
  • Thinking back to your project reflections, were you surprised at the outcomes?
  • What new resources did you find in the study of the content?
  • As a chef/food service professional, what new concepts will you now integrate into your work?
  • Are there any ideas that presented themselves as enlightening and useful?
Requirements for Course Certificate of Completion

The following are the general course requirements for issuing a certificate of completion for this course:

  • Student must receive 80% or better on each module quiz as well as the final exam
  • Student must complete all course projects as outlined within the course
  • Student must complete a Final Learning Statement at the end of this course