I lecture and teach in our culinary school and cannot go into the kitchen for 3 days after the bread class. It is a degree of sensitivity. There are some alternative health care schools affiliated with culinary schools and online schools where this would not be a problem.
As it is now at our school, the bread class is at teh end of the day so others who are sensitive are not affected. Just super-sensitives like me.
If the school went to all gluten-free flour that would be really great and it would also position the school in a leadership role nationwide. Check with the local american CUlinary Federation chapter for ideas too. good luck
Not sure if this is the best place to post my question, but my teenage, celiac daughter wants to take culinary arts in school. Is it likely that those with celiacs can be in a bakeshop, breathing in wheat flour, etc, obviously sticking to her gluten-free diet, but will it affect her health if she is living and breathing in a non-gluten-free kitchen surrounded by non-gluten-free students and flour being sifted and floating in the air?