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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!
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|Section 1: Welcome to On Site Culinary Solutions Online Courses!|
|Lecture 2||3 pages|
Students will learn about the course outline and instructor
|Section 2: Gluten Free Creations All Spiced Up!|
Students will learn the science behind gluten.
Students will learn the ingredients that contain and do not contain gluten.
Meats, Eggs, and Poultry
Students will learn how to read food labels and understand what to look for when looking for gluten ingredients.
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.
|Students will learn the signs of gluten intolerance, and how to treat it. Students will also learn about Celiac Disease.|
|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.|
|Students will continue to build knowledge on the alternative starches and flours needed to cook gluten free.|
Gluten Free Cookbook
|Section 3: Demonstrations|
Demonstration #1: Thai Basil Chicken
Demonstration #2: Tikka Marsala with ChickenPreview
Demonstration #3: Falafel Balls, Part 1
Demonstration #3: Falafel Balls, Part 2
|Section 4: Certification|
How to Obtain Your Certificate of Completion
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).