Gluten Free Creations, All Spiced Up! © Certification

Exploring ways to "Spice Up" our Gluten Free offerings - without pointing out that they are Gluten-Free!
4.3 (3 ratings)
Instead of using a simple lifetime average, Udemy calculates a
course's star rating by considering a number of different factors
such as the number of ratings, the age of ratings, and the
likelihood of fraudulent ratings.
24 students enrolled
$19
$25
24% off
Take This Course
  • Lectures 17
  • Length 2 hours
  • Skill Level All Levels
  • Languages English
  • Includes Lifetime access
    30 day money back guarantee!
    Available on iOS and Android
    Certificate of Completion
Wishlisted Wishlist

How taking a course works

Discover

Find online courses made by experts from around the world.

Learn

Take your courses with you and learn anywhere, anytime.

Master

Learn and practice real-world skills and achieve your goals.

About This Course

Published 11/2014 English

Course Description

On-Site Culinary Solution’s presentation of "Gluten-Free Creations All Spiced Up!" will be a series of lectures containing videos, slides, recipes, and cooking demonstrations that can also be downloaded for future reference.

We will be presenting items for participants to understand the principles of Gluten-Free cooking and how they should taste. Each lecture will have narrated, easy to grasp terminology, for all levels of chefs!

Participants are invited to share their experiences using a variety of grains and legumes as an alternate to gluten dishes and discuss regional/international cuisine standards that are gluten-free. Chef Jud Flynn will also be sharing three cooking demonstrations for video oriented learning. These demonstrations feature Asian oriented dishes, using a variety of spices, many of which a casual chef may not have even heard of prior to taking this course!

Many topics will be covered in this course: the science behind gluten, allowable and avoidable grains, reading food labels, gluten intolerance and how to overcome, Celiac Disease, what exactly living gluten free consists of, and how to cook delicious global gluten free cuisine. A recipe cookbook, with 29 recipes is also included on the last section of the course, as well as printouts for easy to reference points for your kitchen.

What separates this course from any other is the continuing educational hours obtained upon completion. Through the American Culinary Federation and the Academy of Nutrition and Dietetics, we are proud to offer 8 combined CEH’s to all who complete and wish to have documentation.

By the end of this course, you should have a complete understanding of gluten and how to avoid it in your diet. The gluten free lifestyle is not a fad – it’s here to stay! We hope you enjoy your learning experience, and thank you for choosing On Site Culinary for your professional development in the kitchen!

What are the requirements?

  • 3 to 5 years experience in ANY kitchen
  • Basic culinary skills

What am I going to get from this course?

  • 3 CEH's Continued Educational Hours from the ACF (American Culinary Federation)
  • 5 CEH's Continued Educational Hours from the Academy of Nutrition and Dietetics "Eat Right"
  • To give the student a foundation on what is Gluten-Free, what is a Gluten-Free diet and how to produce a delicious flavorful dish.
  • We will have explored ways to introduce, enhance, and invigorate our menus and offerings to include appetizing Gluten-Free dishes that are not obviously Gluten-Free.

What is the target audience?

  • Any culinarian in the food service industry.
  • Chefs seeking continuing educational hours

What you get with this course?

Not for you? No problem.
30 day money back guarantee.

Forever yours.
Lifetime access.

Learn on the go.
Desktop, iOS and Android.

Get rewarded.
Certificate of completion.

Curriculum

Section 1: Welcome to On Site Culinary Solutions Online Courses!
Introduction
Preview
01:54
3 pages

Students will learn about the course outline and instructor

Section 2: Gluten Free Creations All Spiced Up!
01:45

Students will learn the science behind gluten.

02:49

Students will learn the ingredients that contain and do not contain gluten.

Meats, Eggs, and Poultry
01:08
02:59

Students will learn how to read food labels and understand what to look for when looking for gluten ingredients.

05:38

Students will learn what gluten free truly means, and find out about cross-contamination. Students will also learn about the various organizations that test products for gluten.

05:50
Students will learn the signs of gluten intolerance, and how to treat it. Students will also learn about Celiac Disease.
12:57
Students will learn about the potential problems of sharing a kitchen with gluten items, as well as the basic ingredients needed to cook gluten free.
13:14
Students will continue to build knowledge on the alternative starches and flours needed to cook gluten free.
Recap
01:50
Gluten Free Cookbook
33 pages
Section 3: Demonstrations
Demonstration #1: Thai Basil Chicken
09:50
Demonstration #2: Tikka Marsala with Chicken
Preview
10:27
Demonstration #3: Falafel Balls, Part 1
12:48
Demonstration #3: Falafel Balls, Part 2
09:20
Section 4: Certification
How to Obtain Your Certificate of Completion
2 pages

Students Who Viewed This Course Also Viewed

  • Loading
  • Loading
  • Loading

Instructor Biography

Jud Flynn, CEO of On-Site Culinary Solutions LLC

After more than thirty years in the food services industry, Chef Jud Flynn founded On-Site Culinary Solutions. His experience includes: Owner of On-Site Culinary Solutions LLC, having 30 years of total experience; 20 years as a Certified Executive Chef (CEC) from the American Culinary Federation (ACF) ; ACF National Judge, graduating from New England Culinary Institute '93, having comprehensive experience working in all aspects of the culinary industry including: Colleges/Universities, Hotels, Country Clubs, Restaurants, Bed & Breakfasts, and in Culinary Education.

Awards include: ACF National Gold Medals (23 total), ACF President's Gold Medallion Recipient (2003), ACF Regional Chef of the Year (2002), ACF Regional Chef Professionalism Award (2001), and a silver Medalist at the Culinary Olympiad in Erfurt, Germany (2000).

Professional memberships include: National Association of College and University Food-services (NACUFS), American Culinary Federation (ACF), and the National Restaurant Association (NRA).

Ready to start learning?
Take This Course