MyCulinaryCampus.com is excited to partner with Allergy Chefs, Inc. to provide their nationally known book, Serving People With Food Allergies: Kitchen Management and Menu Creation to culinary professionals who enroll in course work through MyCulinaryCampus.com. This incredible book, written by Joel Schaefer, features:
- Basic training tools for servers, cooks, restaurant managers, and chefs
- Information on specialty products to enhance menu offerings and reduce liability issues
- Ideas for restaurant managers and owners on how to analyze their menu to identify current options
- Ideas on how to review kitchen procedures to identify ways to prevent potential cross-contact and cross-contamination
- A chapter on creating and modifying recipes that meet the food needs of people with multiple allergies
- Real life experiences
SPECIAL OFFER ON BOOK (RETAILS FOR $50)
FREE COPY: If you enroll in the 12-hour Supervisory Skills for Food Service Professionals, you will receive a COMPLIMENTARY COPY from MyCulinaryCampus.com in the mail.
20% OFF: If you enroll in any one to four hour course, you will receive a promo code and link at the end of the course to purchase the book online for 20% off the $50 retail price.
DESCRIPTION AND BREAKDOWN OF COURSE CONTENT
An increasing number of people have food allergies or require special diets, and they are dining out more often. As a food service professional,
how do you accommodate the needs of these customers? Serving People with Food Allergies: Kitchen Management and Menu Creation brings together a vast store of knowledge and practical advice for people working in
the food service industry.
This handy reference contains tools for cooks, managers, and chefs to help them create and modify recipes that meet the needs of people afflicted with multiple food allergies. It discusses the special dietary needs of people with autism, celiac disease, diabetes, lactose intolerance, and
phenylketonuria (PKU), as well as preference diets for people who are vegetarian or vegan.
The former manager of Product Development and Special Diets for Walt Disney World Resort and an experienced trainer, the author goes through step-by-step processes for the kitchen and front of the house. Reviewing the main foods that cause allergic reactions—eggs, milk, peanuts and tree nuts, fish and shellfish, soy, wheat, and corn—he explains how to identify
the ingredients, by-products, and derivatives in food labels. The author provides information on specialty products to enhance menu offerings
and reduce liability issues. He also offers ideas on reviewing kitchen procedures to identify ways to prevent cross-contact and cross-contamination of food.
Written for large food service corporations and hotel and restaurant chains to use when training their staff, this book contains information on
cooking for and serving those with food allergies and special dietary needs. Using basic terminology, this book is suitable for home cooks as well.
Introduction: The Unpleasant Past Leads to a Bright Future
Part I: Knowledge: Food Allergies and the Food Service Industry
Major Food Allergens Revealed
- What Is a Food Allergy or Intolerance?
- Facts and Statistics
- Do Food Allergies Affect More
- Children Than Adults?
- Food Allergy Statistics from Other Countries
- Global Market Research Report
- The Food Service Industry’s Responsibility
- How Do Food Allergic Reactions Work?
- Food Allergy Symptoms
- Anaphylactic Shock
- Treatment for Food Allergy
- How Allergens Are Introduced to the Body
- Methods of Allergen Introduction into Food
- Food Allergies Today
- Food Allergen Labeling and Consumer Protection Act
- Consumer Advisory Statements
- A Brief History of Good Manufacturing Practice (GMP) Regulations
- Notice to Manufacturers
- Statement of Policy for Labeling and Preventing Cross-Contact
- Food Good Manufacturing Practices Modernization Working Group
- The Food and Drug Administration’s 2005 Food Code
- State Initiatives
Food Allergen Summary
- Egg: The Versatile Ingredient
- Milk: The Main Event
- Peanuts and Tree Nuts Are Not the
- Same But Are Just as Deadly
- Fish and Shellfish
- Soy: The Manufacturers’ Ingredient
- Wheat: Part of Every Menu
- Corn: Is It an Allergy or Intolerance?
- Celiac Disease
- Lactose Intolerance
- Phenylketonuria (PKU)
- Preference Diets
Part II: Skills
- The Real Life Experiences of Gina Clowes, Mom and President of
- Building a Communication Process
- Liability Cost and the Bottom Line
- Communication Process Flow
- The Guests’ Responsibility
- Food Allergy Training
- The 4 R’s for the Front of the House Manager Duties
- HACCP Plan for Food Allergen Safety
- The 4 R’s for the Kitchen
In the Test Kitchen
Suggested Products for Styles of Service
Points to Remember
Part III: Abilities
- Recipes for the Professional Kitchen
- Recipe Conversion Formula
- Staples for the Kitchen
- Scratch Stocks
- Appetizers and Condiments
- Salads and Salad Dressings
- Soups and Stews
- Side Dishes
- Kid Desserts