Coeliac Australia teams up with Nestlé Professional to launch Gluten Free Online Training
In recognition of Coeliac Awareness Week 2017.
The Gluten Free Online Training is an interactive and engaging learning resource to enable foodservice professionals to gain knowledge and implement credible gluten free food practice throughout the hospitality industry.
The training has just been made available to all TAFEs and Culinary Institutes to reach 30,000 students, across Didasko Learning Resources's 400 training partners, so that new chefs can be equipped with best practice in gluten free food preparation.
Special Projects Officer at Coeliac Australia, Cathy Di Bella said, “Training culinary students in credible gluten free practice is a huge stepping stone to meet the future needs of the foodservice industry. Coeliac disease is a serious autoimmune disease that requires foodservice providers be switched on and skilled up in delivering truly gluten free menu options. The more we can equip cookery students with this vital knowledge, the better.”
Centre for hospitality and culinary arts, William Angliss Institute, took the training up.
“We’re delighted to be offering the gluten free online training to our cookery, patisserie and hospitality students. It will give them the opportunity to increase their specialist learning and enable our students to go on to deliver safe gluten free dining experiences,“ said Manager Educational Operations at William Angliss Institute Sydney, Matt Steel.
On successful completion of the module, participants earn a Certificate of Achievement, valid for three years, against Coeliac Australia’s Gluten Free Standard for Foodservice Providers
“We’re proud of this latest commitment to invest in the future of the industry over the long term, it’s what Nestlé Professional is all about. Foodservice operators – present and future - need to be able to offer credible gluten free and give their customers absolute assurance when making gluten free choices. The online training was designed to be relevant for anyone involved in the preparation of food and we’re pleased to be seeing early up-take across a wide range of sectors,” said Accredited Practising Dietitian & Brand Nutritionist at Nestlé Professional, Karen Kingham.
