Good question. When we know ahead of time, we try to accommodate some dietary restrictions (for example, food allergies, like peanuts or shellfish). In that case, we try to prepare one portion of the final without the offending ingredient.
However, because beef and pork play such a major role in American, European, and Asian barbecue, there's really no way to get around them in the course. We do make poultry, lamb, seafood, and vegetable dishes in class, but you're pretty much guaranteed to find beef and pork every day, too.
But with 8 to 10 dishes prepared every day, there's always something plenty of food to eat and plenty of techniques to learn about (that you can apply to none pork or beef dishes).
Thanks for asking.