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Raw Food BeginnersRaw Food Beginners Time: 1:00 pm
New to raw food? We'll explore everything from the concept of raw food, necessary tools and integrating techniques and recipes into your life. Change your life with this class! |
4
 Sunday Supper Each week, a Level II culinary student leads the exercise of writing the Sunday Supper menu and its recipes. With the support of instructors, the student prepares 3 courses for the general public at a fixed price, which is served from 4 pm to 7 pm. This program offers rare insight to the development of creative skills and the new talent that we are consistently developing within the Living Foods arena. |
5
Fundamentals of Raw CuisineFundamentals of Raw Cuisine Time: 9:00 am
8am to 2pm
Monday through Friday
For 4 weeks offered each calendar month
120 contact hours | Maximum Enrollment: 16 | Minimum Enrollment: 4 |
6
Fundamentals of Raw CuisineFundamentals of Raw Cuisine Time: 9:00 am
8am to 2pm
Monday through Friday
For 4 weeks offered each calendar month
120 contact hours | Maximum Enrollment: 16 | Minimum Enrollment: 4 |
7
Fundamentals of Raw CuisineFundamentals of Raw Cuisine Time: 9:00 am
8am to 2pm
Monday through Friday
For 4 weeks offered each calendar month
120 contact hours | Maximum Enrollment: 16 | Minimum Enrollment: 4 |
8
Fundamentals of Raw CuisineFundamentals of Raw Cuisine Time: 9:00 am
8am to 2pm
Monday through Friday
For 4 weeks offered each calendar month
120 contact hours | Maximum Enrollment: 16 | Minimum Enrollment: 4 |
9
Fundamentals of Raw CuisineFundamentals of Raw Cuisine Time: 9:00 am
8am to 2pm
Monday through Friday
For 4 weeks offered each calendar month
120 contact hours | Maximum Enrollment: 16 | Minimum Enrollment: 4 |
10
Ice Cream SundaesIce Cream Sundaes Time: 1:00 pm
Indulge the healthy way! Learn how to make ice cream in several delicious flavors. We will recreate favorite toppings like chocolate sauce, caramel, whipped cream and candied nuts. |
11
Sunday Supper Each week, a Level II culinary student leads the exercise of writing the Sunday Supper menu and its recipes. With the support of instructors, the student prepares 3 courses for the general public at a fixed price, which is served from 4 pm to 7 pm. This program offers rare insight to the development of creative skills and the new talent that we are consistently developing within the Living Foods arena. |
12
Fundamentals of Raw CuisineFundamentals of Raw Cuisine Time: 9:00 am
8am to 2pm
Monday through Friday
For 4 weeks offered each calendar month
120 contact hours | Maximum Enrollment: 16 | Minimum Enrollment: 4 |
13
Fundamentals of Raw CuisineFundamentals of Raw Cuisine Time: 9:00 am
8am to 2pm
Monday through Friday
For 4 weeks offered each calendar month
120 contact hours | Maximum Enrollment: 16 | Minimum Enrollment: 4 |
14
Fundamentals of Raw CuisineFundamentals of Raw Cuisine Time: 9:00 am
8am to 2pm
Monday through Friday
For 4 weeks offered each calendar month
120 contact hours | Maximum Enrollment: 16 | Minimum Enrollment: 4 |
15
Fundamentals of Raw CuisineFundamentals of Raw Cuisine Time: 9:00 am
8am to 2pm
Monday through Friday
For 4 weeks offered each calendar month
120 contact hours | Maximum Enrollment: 16 | Minimum Enrollment: 4 |
16
Fundamentals of Raw CuisineFundamentals of Raw Cuisine Time: 9:00 am
8am to 2pm
Monday through Friday
For 4 weeks offered each calendar month
120 contact hours | Maximum Enrollment: 16 | Minimum Enrollment: 4 |
17
Ice Cream SundaesIce Cream Sundaes Time: 1:00 pm
Indulge the healthy way! Learn how to make ice cream in several delicious flavors. We will recreate favorite toppings like chocolate sauce, caramel, whipped cream and candied nuts. |
18
Sunday Supper Each week, a Level II culinary student leads the exercise of writing the Sunday Supper menu and its recipes. With the support of instructors, the student prepares 3 courses for the general public at a fixed price, which is served from 4 pm to 7 pm. This program offers rare insight to the development of creative skills and the new talent that we are consistently developing within the Living Foods arena. |
19
Fundamentals of Raw CuisineFundamentals of Raw Cuisine Time: 9:00 am
8am to 2pm
Monday through Friday
For 4 weeks offered each calendar month
120 contact hours | Maximum Enrollment: 16 | Minimum Enrollment: 4 |
20
Fundamentals of Raw CuisineFundamentals of Raw Cuisine Time: 9:00 am
8am to 2pm
Monday through Friday
For 4 weeks offered each calendar month
120 contact hours | Maximum Enrollment: 16 | Minimum Enrollment: 4 |
21
Fundamentals of Raw CuisineFundamentals of Raw Cuisine Time: 9:00 am
8am to 2pm
Monday through Friday
For 4 weeks offered each calendar month
120 contact hours | Maximum Enrollment: 16 | Minimum Enrollment: 4 |
22
Fundamentals of Raw CuisineFundamentals of Raw Cuisine Time: 9:00 am
8am to 2pm
Monday through Friday
For 4 weeks offered each calendar month
120 contact hours | Maximum Enrollment: 16 | Minimum Enrollment: 4 |
23
Fundamentals of Raw CuisineFundamentals of Raw Cuisine Time: 9:00 am
8am to 2pm
Monday through Friday
For 4 weeks offered each calendar month
120 contact hours | Maximum Enrollment: 16 | Minimum Enrollment: 4 |
24
Raw PicnicsRaw Picnics Time: 1:00 pm
Learn how to make raw versions of your favorite summer foods to take with you to picnics or other social gatherings. |
25
Sunday Supper Each week, a Level II culinary student leads the exercise of writing the Sunday Supper menu and its recipes. With the support of instructors, the student prepares 3 courses for the general public at a fixed price, which is served from 4 pm to 7 pm. This program offers rare insight to the development of creative skills and the new talent that we are consistently developing within the Living Foods arena. |
26
Fundamentals of Raw CuisineFundamentals of Raw Cuisine Time: 9:00 am
8am to 2pm
Monday through Friday
For 4 weeks offered each calendar month
120 contact hours | Maximum Enrollment: 16 | Minimum Enrollment: 4 |
27
Fundamentals of Raw CuisineFundamentals of Raw Cuisine Time: 9:00 am
8am to 2pm
Monday through Friday
For 4 weeks offered each calendar month
120 contact hours | Maximum Enrollment: 16 | Minimum Enrollment: 4 |
28
Fundamentals of Raw CuisineFundamentals of Raw Cuisine Time: 9:00 am
8am to 2pm
Monday through Friday
For 4 weeks offered each calendar month
120 contact hours | Maximum Enrollment: 16 | Minimum Enrollment: 4 |
29
Fundamentals of Raw CuisineFundamentals of Raw Cuisine Time: 9:00 am
8am to 2pm
Monday through Friday
For 4 weeks offered each calendar month
120 contact hours | Maximum Enrollment: 16 | Minimum Enrollment: 4 |
30
Fundamentals of Raw CuisineFundamentals of Raw Cuisine Time: 9:00 am
8am to 2pm
Monday through Friday
For 4 weeks offered each calendar month
120 contact hours | Maximum Enrollment: 16 | Minimum Enrollment: 4 |
31
Raw PicnicsRaw Picnics Time: 1:00 pm
Learn how to make raw versions of your favorite summer foods to take with you to picnics or other social gatherings. |
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| Chef Certifications | | Public Classes |
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