Gluten free cooking course

Monday
Morning (9:30-12:30): Theoretical introduction COOKING DEMONSTRATION
ROOM
• 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
Lunch break (12:30-13:30) at ICIF School
Afternoon (13:30-17:00) Specific information for Restaurateurs DINING ROOM
• 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
Dinner (18:30) at ICIF
Tuesday
Morning (9:30-12:30): COOKING DEMONSTRATION ROOM
• 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
Lunch break (12:30-13:30) at ICIF
Afternoon (13:30-17:00) PRACTICAL CLASSROOM
• 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
Dinner (18:30) at ICIF
Wednesday
Morning (9:00-12:00): PASTRY CLASSROOM
• 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
Lunch break (12:30-13:30) at ICIF
Afternoon (13:30-17:00): PASTRY CLASSROOM
• BISCUITS and SMALL PASTRIES from different Regions of Italy with the use
of gluten free flour
Dinner (18:30) at ICIF
Thursday
Morning (9:00-10:00): Theoretical lesson – COOKING DEMONSTRATION ROOM
• MAIN COURSES of MEAT and FISH with SIDE DISHES
• Precautions for the use of sauces, basic brown sauces or thickeners
Morning (10:00-12:30): Hands-on Cooking lesson- In the MAIN KITCHEN of the
School
• The participants and Chef Instructor will simultaneous prepare two
menus, one with gluten and one which is gluten-free (a practical exercise
about the risks of contamination)
Lunch break (12:30-13:30) at ICIF School (menu prepared in the morning)
Afternoon (13:30-17:00): PASTRY CLASSROOM
• SPECIAL BREAD and BREAD STICKS using gluten free flour - Dinner (20:00) at a restaurant with the possibility of choosing a gluten-free menu
Friday
Morning (9:00-12:30): PASTRY CLASSROOM
• Various types of PIZZA and FOCACCIA using gluten free flour
• Tips and tricks for the leavening process
Lunch break (12:30-13:30) at ICIF
Afternoon (13:30-17:00)
• Preparation of a GLUTEN FREE MENU (4 courses)
Final dinner (19:30) with presentation of the CERTIFICATES of PARTICIPATION