An investigation into the opportunities and dilemmas for coeliac in the hospitality business environment This report should consider the following criteria:
Investigate a range of symptoms associated with someone suffering from coeliac disease.
Consider, suggest and evaluate a range of alternative ingredients used in gluten free products and their functional properties.
Implement a HACCP system defining the critical control points in the production of gluten-free pastry and confectionary products within a café setting.
Consider, suggest and evaluate a range of gluten free pastry and confectionary products (1 to be used in the final practical exam)