Food allergies are a hot topic and have become common place in the foodservice industry. It is essential to understand how to accommodate any customer regardless of allergies, religion, dietary requirements or the latest diet and how to make proper substitutions while balancing flavor and nutritive values – More so, protecting your customer is the number one priority. This course will give the student the understanding of potential food allergies, food substitutions, protective measures, special diets and will explore various diets and their requirements. In addition, students will receive hands on instruction while practicing the art of food substitutions, menu design, and allergy free & gluten free baking. This course will also include the latest information regarding allergies and will prepare the student to accommodate virtually any dietary request. PREREQUISITE: HCA 104 Culinary Techniques & Theory; HCA 106 Introduction to Baking & Pastries; HCA 109 Introduction to Garde Manger; HCA 128 Food Sanitation; HCA 131 Baking Theory, Pastry, & Confections; HCA 132 Intermediate Culinary Techniques; HCA 133 Catering & Banquet Techniques; HCA 134 Advanced Garde Manger; HCA 216 Culinary Nutrition