It starts with the theory, first showing how to identify common allergens and the impact of various dietary needs on the meals they would make. Detailed discussions on ingredient substitutions, cross-contamination prevention and the legal requirements around food labelling are also important. Then having practical sessions showing how to adapt recipes and substitute ingredients without compromising flavour.

1. Start with Education - **Explain the Basics:** Introduce the concept of dietary restrictions, including common types such as vegetarian, vegan, gluten-free, lactose-free, nut allergies, etc. 2.Incorporate Visuals - **Food Charts:*Use colorful charts or visual aids that show which foods belong to which categories (e.g., dairy, gluten, nuts) to help students easily identify what is safe or not. 3.Use Stories and Personal Examples - **Share Real-Life Stories:** If possible, share stories about people who follow different diets, explaining why they do so and how it impacts their daily lives 4 .Cross-Contamination Simulations:** Educate students on how cross-contamination can affect people with food allergies.

Integrate dietary restrictions into training by incorporating theory and hands-on practice. Start with foundational lessons on allergies, religious diets, and lifestyle choices. Use case studies and guest speakers, like nutritionists or customers with dietary needs, to provide real-world insights. During cooking sessions, assign students to create modified dishes, ensuring they maintain flavor and presentation. Implement role-playing exercises where they must take and adapt orders. Finally, include dietary accommodations in assessments, reinforcing their ability to handle diverse dietary needs professionally.

Understanding dietary restrictions is essential for students. Here’s a breakdown of common dietary restrictions students may encounter: Balanced Meals: Ensure adequate carbs, fat, protein, vitamins, and minerals. Meal Planning: Schools and universities should provide options for various dietary needs, including allergen-free and culturally appropriate meals. Label Reading: Understanding ingredient lists helps students avoid restricted foods. Allergies: include peanuts, tree nuts, dairy, eggs, shellfish, fish, soy, and wheat (gluten). Students with severe allergies must avoid cross-contamination. Lactose Intolerance: Inability to digest lactose (found in milk and dairy). Alternatives include lactose-free milk, almond milk, and soy milk.

We need to identify the allergion of first, and choice ingredients as per that, working with sanitation and keep practice the different recipes as per the request.