Title: Produce food products to meet customers' specific dietary requirements.
Course: Baking and Pastry Specialization (16052-III) > Section: Applying Nutritional Principles

Production should include

- following American Heart Association and American Diabetes Association guidelines, as appropriate
- following dietary guidelines related to special diets (e.g., those imposed by allergies or chronic illnesses)
- using up-to-date and reliable online resources for information about dietary requirements.

Process/Skill Questions:

Thinking

- How do dietary requirements and allergies affect food preparation?
- What foods and ingredients are most associated with food allergies?

Communication

- Why is it important for all food service employees to know about dietary requirements?
- How could the food service facility alert customers to ingredients that may cause allergic reactions?

Leadership

- What steps can be taken to ensure all employees are aware of customers' dietary requirements?
- How can resources be used to train employees about dietary restrictions?

Management

- Who is responsible for ensuring that dietary requirements are met?
- What are the possible consequences of noncompliance with dietary requirements?