Competence	Learning Outcome (LO)	Question to evaluate the intervention	When completed	Response
Promote the inclusion of people with CD by raising awareness about the disease among catering students	LO1	How much do you know about CD?	PRE/POST	Scale 0 (nothing) – 4 (much)
	LO2	Do you know what gluten is?	PRE/POST	Scale 0 (nothing) – 4 (much)
		Do you know where gluten is found?	PRE/POST	Scale 0 (nothing) – 4 (much)
		From the following list of cereals, which ones contain gluten?	PRE/POST	Multiple choice: Rice, wheat, maize, barley, rye, buckwheat, spelt, quinoa
		Which of the following list of foods usually contain gluten?	PRE/POST	Multiple choice: Potato, milk, pasta, cake, fresh fish and meat, sugar, olive oil, banana, bread
	LO3	Where in the food pyramid are foods that are generally harmful to people with CD found?	PRE/POST	Multiple choice: - At the base of the food pyramid - At the top of the food pyramid - In the middle of the food pyramid - I do not know
		What should a GFD look like?	PRE/POST	Multiple choice: - Grain free - Nutritionally balanced - Safe, gluten free - Socially inclusive - Safe, lactose free - I do not know
	LO4	Do you know what to look for on a label to find out if a food contains gluten or not?	PRE/POST	Scale 0 (nothing) – 4 (much)
		Do all gluten-free foods have to be labelled "gluten-free"?	PRE/POST	Yes/No/I do not know
		Does this food contain gluten? (4 pictures)	PRE/POST	Yes/No/I do not know
	LO5	Indicate the degree of difficulty of these activities:	PRE/POST	Scale 0 (very difficult) – 4 (very easy)
		- Cooking and serving 100 % gluten-free in a safe way
		- Designing a nutritionally balanced gluten-free menu
		- Maintain a permanent supply of gluten-free dishes
Analyse the concept of cross-contact and how to prevent it.	LO6	Indicate your degree of agreement with the following statements:	PRE/POST	Scale 0 (strongly disagree) – 4 (strongly agree)
		- No special measures are required in the storage of raw materials to prepare a safe gluten-free dish.
		- I must check, one by one, the labelling of each ingredient to ensure that it is gluten-free.
		- It is advisable to use dedicated pans and utensils.
		- Once plated, the dish should be covered until ready to serve.
		-For cleaning those hard-to-clean kitchen surfaces and utensils it is recommended to use 60 % alcohol.
Analyse the concept of cross-contact and how to prevent it. AND Promote the inclusion of people with CD by raising awareness about the disease among catering students	LO7	Are you able to cook and serve a 100 % gluten-free meal safely?	PRE/POST	Scale 0 (not able to) – 4 (very able to)