Italy
Qualification
Professional and Vocational
Study mode
Full-time
Duration
1 week
Intakes
October
November
December
September
August
July
June
May
April
March
January
February
Total tuition fee (local)
Contact the university / college
Total tuition fee (foreign)
Contact the university / college
Entry Requirements
- Italian and foreign professionals from the food and wine sector
- Restaurateurs
- Italian and foreign food lovers and enthusiasts
Curriculum
- Definition of celiac disease, how to detect it and its effects
- The handbook of gluten-free foods compiled by the Italian Association for the celiac disease
- Practical advice for finding gluten-free products
- Personal experiences from people with celiac disease
- Measures to be taken in a restaurant that offers a gluten-free service
- Risks of contamination
- How to organize the kitchen and the dining room
- Dining room service: the psychology of welcoming a celiac customer, the service of gluten-free courses, gluten-free cocktails and beverages
- Demonstration of various shapes of HOME-MADE FRESH PASTA from different Regions of Italy with the use of gluten free flour combined with traditional sauces
- Tips for the success of the various preparations
- Preparation of various shapes of HOME-MADE FRESH PASTA from different Regions of Italy with the use of gluten free flour combined with traditional sauces
- Italian traditional DESSERTS with the use of gluten free flour and simple and quick desserts to prepare without the use of flour with particular attention to specific types of food raw materials
- BISCUITS and SMALL PASTRIES from different Regions of Italy with the use of gluten free flour
- MAIN COURSES of MEAT and FISH with SIDE DISHES
- Precautions for the use of sauces, basic brown sauces or thickeners
- SPECIAL BREAD and BREAD STICKS using gluten free flour
- Various types of PIZZA and FOCACCIA using gluten free flour
- Tips and tricks for the leavening process
- Preparation of a GLUTEN FREE MENU (4 courses)