Food allergies and intolerances appear to be increasing presenting an ongoing challenge for schools and early childhood services, who are likely to encounter a multitude of dietary needs.

Children may be allergic or intolerant to various ingredients, have particular needs because they are immune-compromised or may not consume certain foods for cultural or religious reasons. It takes confidence and some specialist knowledge to be able to substitute for restricted ingredients. 

This workshop will talk through strategies for common allergies and intolerances, as well as potential ingredient substitutions. Risk assessment and kitchen spacing will be discussed as well as real life kitchen program examples from Kitchen Specialist Belinda at Blair Athol North Primary School. 

All educators involved in running kitchen classes and experiences are encouraged to attend.