Course Descriptions

The Natural Foods Chef program is intensive. It requires a serious commitment on the part of students. At the same time, the course schedule accommodates people who work part time or have flexible work schedules. There are no prerequisites for the program.

The program is organized in such a way that cooking skills and methods are introduced and then reinforced throughout the entire program. In addition to providing specific skills, the courses are designed to provide the framework for problem solving so that principles can be applied to any situation that may arise for graduates.

The entire program is completed in one 16-week term meeting 18 hours per week. There are an additional 80 hours of independent study/internship, for a total of 368 contact hours. Students are expected to complete homework assignments outside of class hours.

Professional Cooking Skills and Methods

Monday and Wednesday | 10 am-5 pm | 224 Contact Hours

The Natural Foods Chef program offers students practical skills in the cooking fundamentals needed to succeed in a culinary career, while emphasizing whole foods and principles of using food as therapy. While emphasizing hands-on learning, students acquire a solid understanding of cooking principles, methods, and food handling skills. Using a variety of cooking methods, students develop proficiency in the preparation of sauces, soups, baked goods, vegetables, grains, legumes, poultry, fish, meat, eggs, herbs, etc., all with an emphasis on healthy substitutions. Once students have mastered the nutritional elements of vegetables, grains, meats, poultry, fish, beans and herbs, they apply this proficiency to recipe development and menu planning for therapeutic meals.

Some examples of cooking modules include:

• Basic kitchen safety and sanitation
• Knife skills
• Food costing
• Basic cooking skills for whole foods
• Kitchen equipment and organization
• Meal planning/pantry planning
• Grains, cereals, breads and baking
• Super therapeutic foods
• Meats and plant protein foods
• Fresh vegetables and fruits
• Food combining for nutrient balance and density
• Cooking foundation meals
• Food preservation
• Juicing, blending, food processing
• Shopping skills
• Creation of eating environments

Nutrition for the Natural Foods Chef

Friday | 8 am-12 noon | 52 Contact Hours

The Nutrition component of the Program introduces the basic nutrients—fats, carbohydrates and proteins—including chemical composition, how they function in the body, concentrations in specific foods, etc. Specific functions of vitamins and minerals are also discussed, as well as understanding their alkalizing qualities and availability in certain foods. In addition, we discuss body typing, food additives, digestion, superfoods, the therapeutic use of culinary herbs for health, etc.

It is the application of these principles that sets the framework for understanding food as therapy.

Once the principles of nutrition are established, we apply them to certain illnesses or conditions. Some of the conditions covered include digestive disorders, weight management, detoxification, allergies, celiac disease, blood sugar disorders, cardiovascular disease and cancer. Once a student understands how to apply specific nutrients and foods to support conditions, it becomes second nature to apply these same ideas to achieve good health in anyone, no matter where they lie on the spectrum of health.

Business for the Natural Foods Chef

Friday | 8 am-12 noon (concurrent with Nutrition course) | 12 Contact Hours

The 12 contact hours of Business are interspersed within the program. The subjects presented include:

• Fundamentals of managing your small business
• Marketing and marketing materials
• Introduction to catering, restaurant consulting, and entertainment cooking
• Personal Chef business training
• Business planning, and much more

Internship/Independent Study

Days and times arranged | 80 Contact Hours

There are 80 total hours of Internship/Independent Study required in addition to the course work described above. The following outlines examples of some of the activities suggested:

• Observe the inner workings of restaurants, caterers, personal chefs, grocery stores
• Teach cooking classes
• Spend time on a farm
• Create original recipes
• Cater a party, meeting, work situation, luncheon, etc.
• Cook meals for a person with a health condition
• Help organize a kitchen