The purpose of the training programme is to establish restaurant and food services best practice in the safe production of meals for coeliac and gluten intolerant customers. Our understanding from speaking to eateries throughout Ireland is that one of the most common requests for free from foods in restaurants and other catering outlets is for Gluten Free. Notto be confused with vegan offerings. Gluten free preparation and cooking, as you know, has many more considerations that must be understood and put into practice to ensure the health and safety of the sufferers. Having staff trained and certification showing that your premises is best in practice when it comes to this will provide you with several benefits including but not limited to:

• Commercial Advantage - Being leaders in best practice for provision of food for coeliac customers, giving you a commercial advantage and unique selling point.
• Build Customer Trust- Customers trust the gluten free know-how of the establishment which has carried out training.
• Dedication To Customers - Participation in the training means food service providers/restaurants show dedication in providing options made without gluten-containing cereals to their clients.
• Help Decision Makers -It’s not just the person living with coeliac disease your business could be missing out on as a customer, but their entire party. The coeliac customer will be the decision-maker on what restaurant the party goes to, based on menu choices without gluten and staff understanding of their needs. 

For More Information contact - frances@coeliac.ie
Register for Training - www.coeliac.ie/product/catering-training-registration/

The Chef Network Lounge returns to Catex on February 21st-23rd 2023. 

We would like to hear from our members, on what they would like to see in the Lounge. Please leave a comment below on what you think would be beneficial to you or fellow professional or students chefs.

​Find us on the Catex floorplan here. 

For more information, or to register for Catex, visit www.catexexhibition.com.

This thread is dedicated to research and survey efforts undertaken by members of Chef Network or external parties whose research findings may be beneficial to the wider CN community.
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Please add  a link to your survey or research question, along with some brief information about yourself and your research in the comment section. 

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Hi All,

I am delighted to share with you that ATU Galway City (Formally GMIT) has the first taught Master's Programme available in Ireland in Nutrition and Sensory Science. Nutrition and Sensory Science graduates are highly sought after in the industry in Ireland and abroad with an abundance of careers advertised. 

The programme is designed to provide participants working in Food Science, Nutritional Science, Sensory Science, and Culinary Arts professions with in-depth knowledge and skills in the area of Nutrition and Sensory Science. It is suitable for culinary professionals with experience and a specific interest in the sensory science and nutritional aspects of food (prior level 8 academic qualifications are required but work experience may also be taken into consideration)

The course is based on the latest scientific research and covers:

• Principles of Food and Nutritional Science
• Consumer and Trained Panel Sensory Science
• Statistics for Sensory Science
• Research Methods
• Sensory Techniques for Nutrition Research

Food Packaging and Marketing for Product Development Participants will also complete two Applied Research Projects where they will work with established members of the food industry or start-up companies on new and innovative projects. The programme is delivered via blended learning and has been designed to suit those that are already in the workplace as it can be completed on a part-time basis.

More information can be found at the following link:
Master's Programme in Nutrition and Sensory Science

Applications are now open and you can:
Apply here
 
You can also check out the video for the programme with our industry partners from Kerry Group and Dawn Farm Foods below, and please if you have any queries in relation to the programme please do not hesitate to contact me, I would be happy to answer any questions.

Kind regards,
Ulrich Hoeche
Culinary Lecturer
ATU Galway City
E-Mail - ulrich.hoeche@gmit.ie

Recruitment, Training, Retention and Upskilling for Food Businesses. See the many opportunities available at Munster Technological University Kerry Campus through Springboard + fully funded Programmes and the National Culinary Apprenticeships levels 7 & 8.

For full details 

Hotel, Culinary, Tourism Course from MTU - Munster Technological University - Kerry Campus (ittralee.ie)