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Course Calendar

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Raw Food Beginners
Raw 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
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 Cuisine
Fundamentals 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 Cuisine
Fundamentals 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 Cuisine
Fundamentals 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 Cuisine
Fundamentals 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 Cuisine
Fundamentals 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 Sundaes
Ice 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
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 Cuisine
Fundamentals 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 Cuisine
Fundamentals 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 Cuisine
Fundamentals 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 Cuisine
Fundamentals 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 Cuisine
Fundamentals 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 Sundaes
Ice 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
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 Cuisine
Fundamentals 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 Cuisine
Fundamentals 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 Cuisine
Fundamentals 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 Cuisine
Fundamentals 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 Cuisine
Fundamentals 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 Picnics
Raw 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
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 Cuisine
Fundamentals 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 Cuisine
Fundamentals 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 Cuisine
Fundamentals 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 Cuisine
Fundamentals 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 Cuisine
Fundamentals 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 Picnics
Raw 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.
Category Key
Chef Certifications
Public Classes