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June 2010
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1
Spring Advanced Raw Cuisine
Spring Advanced Raw Cuisine
Time:
8:00 am
Day Group: 8am to 2pm Night Group: 3pm to 10pm Monday through Friday For 12 weeks offered each session 420 contact hours Maximum Enrollment: 4 per group | Minimum Enrollment: 2 per group
Fundamentals of Raw Cuisine
Fundamentals of Raw Cuisine
Time:
9:00 am
9am to 3pm Monday through Friday For 4 weeks offered each calendar month 120 contact hours | Maximum Enrollment: 16 | Minimum Enrollment: 4
Spring Advanced Raw Cuisine
Spring Advanced Raw Cuisine
Time:
3:00 pm
Day Group: 8am to 2pm Night Group: 3pm to 10pm Monday through Friday For 12 weeks offered each session 420 contact hours Maximum Enrollment: 4 per group | Minimum Enrollment: 2 per group
RAW FOOD FOR BEGINNERS
RAW FOOD FOR BEGINNERS
Time:
6:00 pm
New to raw food? 105degrees public classes, hosted by our knowledgeable and dedicated instructors are the perfect place to learn the basics.We'll explore everything from the concept of raw food through to equipment used and integrating the recipes into your life.
2
Spring Advanced Raw Cuisine
Spring Advanced Raw Cuisine
Time:
8:00 am
Day Group: 8am to 2pm Night Group: 3pm to 10pm Monday through Friday For 12 weeks offered each session 420 contact hours Maximum Enrollment: 4 per group | Minimum Enrollment: 2 per group
Fundamentals of Raw Cuisine
Fundamentals of Raw Cuisine
Time:
9:00 am
9am to 3pm Monday through Friday For 4 weeks offered each calendar month 120 contact hours | Maximum Enrollment: 16 | Minimum Enrollment: 4
Spring Advanced Raw Cuisine
Spring Advanced Raw Cuisine
Time:
3:00 pm
Day Group: 8am to 2pm Night Group: 3pm to 10pm Monday through Friday For 12 weeks offered each session 420 contact hours Maximum Enrollment: 4 per group | Minimum Enrollment: 2 per group
3
Spring Advanced Raw Cuisine
Spring Advanced Raw Cuisine
Time:
8:00 am
Day Group: 8am to 2pm Night Group: 3pm to 10pm Monday through Friday For 12 weeks offered each session 420 contact hours Maximum Enrollment: 4 per group | Minimum Enrollment: 2 per group
Fundamentals of Raw Cuisine
Fundamentals of Raw Cuisine
Time:
9:00 am
9am to 3pm Monday through Friday For 4 weeks offered each calendar month 120 contact hours | Maximum Enrollment: 16 | Minimum Enrollment: 4
Spring Advanced Raw Cuisine
Spring Advanced Raw Cuisine
Time:
3:00 pm
Day Group: 8am to 2pm Night Group: 3pm to 10pm Monday through Friday For 12 weeks offered each session 420 contact hours Maximum Enrollment: 4 per group | Minimum Enrollment: 2 per group
4
Spring Advanced Raw Cuisine
Spring Advanced Raw Cuisine
Time:
8:00 am
Day Group: 8am to 2pm Night Group: 3pm to 10pm Monday through Friday For 12 weeks offered each session 420 contact hours Maximum Enrollment: 4 per group | Minimum Enrollment: 2 per group
Fundamentals of Raw Cuisine
Fundamentals of Raw Cuisine
Time:
9:00 am
9am to 3pm Monday through Friday For 4 weeks offered each calendar month 120 contact hours | Maximum Enrollment: 16 | Minimum Enrollment: 4
Spring Advanced Raw Cuisine
Spring Advanced Raw Cuisine
Time:
3:00 pm
Day Group: 8am to 2pm Night Group: 3pm to 10pm Monday through Friday For 12 weeks offered each session 420 contact hours Maximum Enrollment: 4 per group | Minimum Enrollment: 2 per group
5
Spring Advanced Raw Cuisine
Spring Advanced Raw Cuisine
Time:
8:00 am
Day Group: 8am to 2pm Night Group: 3pm to 10pm Monday through Friday For 12 weeks offered each session 420 contact hours Maximum Enrollment: 4 per group | Minimum Enrollment: 2 per group
Fundamentals of Raw Cuisine
Fundamentals of Raw Cuisine
Time:
9:00 am
9am to 3pm Monday through Friday For 4 weeks offered each calendar month 120 contact hours | Maximum Enrollment: 16 | Minimum Enrollment: 4
Spring Advanced Raw Cuisine
Spring Advanced Raw Cuisine
Time:
3:00 pm
Day Group: 8am to 2pm Night Group: 3pm to 10pm Monday through Friday For 12 weeks offered each session 420 contact hours Maximum Enrollment: 4 per group | Minimum Enrollment: 2 per group
6
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.
7
Spring Advanced Raw Cuisine
Spring Advanced Raw Cuisine
Time:
8:00 am
Day Group: 8am to 3pm Night Group: 3pm to 10pm Monday through Friday For 12 weeks offered each session 420 contact hours Maximum Enrollment: 4 per group | Minimum Enrollment: 2 per group
Fundamentals of Raw Cuisine
Fundamentals of Raw Cuisine
Time:
9:00 am
9am to 3pm Monday through Friday For 4 weeks offered each calendar month 120 contact hours | Maximum Enrollment: 16 | Minimum Enrollment: 4
Spring Advanced Raw Cuisine
Spring Advanced Raw Cuisine
Time:
3:00 pm
Day Group: 8am to 2pm Night Group: 3pm to 10pm Monday through Friday For 12 weeks offered each session 420 contact hours Maximum Enrollment: 4 per group | Minimum Enrollment: 2 per group
8
Spring Advanced Raw Cuisine
Spring Advanced Raw Cuisine
Time:
8:00 am
Day Group: 8am to 3pm Night Group: 3pm to 10pm Monday through Friday For 12 weeks offered each session 420 contact hours Maximum Enrollment: 4 per group | Minimum Enrollment: 2 per group
Fundamentals of Raw Cuisine
Fundamentals of Raw Cuisine
Time:
9:00 am
9am to 3pm Monday through Friday For 4 weeks offered each calendar month 120 contact hours | Maximum Enrollment: 16 | Minimum Enrollment: 4
Spring Advanced Raw Cuisine
Spring Advanced Raw Cuisine
Time:
3:00 pm
Day Group: 8am to 2pm Night Group: 3pm to 10pm Monday through Friday For 12 weeks offered each session 420 contact hours Maximum Enrollment: 4 per group | Minimum Enrollment: 2 per group
9
Spring Advanced Raw Cuisine
Spring Advanced Raw Cuisine
Time:
8:00 am
Day Group: 8am to 3pm Night Group: 3pm to 10pm Monday through Friday For 12 weeks offered each session 420 contact hours Maximum Enrollment: 4 per group | Minimum Enrollment: 2 per group
Fundamentals of Raw Cuisine
Fundamentals of Raw Cuisine
Time:
9:00 am
9am to 3pm Monday through Friday For 4 weeks offered each calendar month 120 contact hours | Maximum Enrollment: 16 | Minimum Enrollment: 4
Spring Advanced Raw Cuisine
Spring Advanced Raw Cuisine
Time:
3:00 pm
Day Group: 8am to 2pm Night Group: 3pm to 10pm Monday through Friday For 12 weeks offered each session 420 contact hours Maximum Enrollment: 4 per group | Minimum Enrollment: 2 per group
10
Spring Advanced Raw Cuisine
Spring Advanced Raw Cuisine
Time:
8:00 am
Day Group: 8am to 3pm Night Group: 3pm to 10pm Monday through Friday For 12 weeks offered each session 420 contact hours Maximum Enrollment: 4 per group | Minimum Enrollment: 2 per group
Fundamentals of Raw Cuisine
Fundamentals of Raw Cuisine
Time:
9:00 am
9am to 3pm Monday through Friday For 4 weeks offered each calendar month 120 contact hours | Maximum Enrollment: 16 | Minimum Enrollment: 4
Spring Advanced Raw Cuisine
Spring Advanced Raw Cuisine
Time:
3:00 pm
Day Group: 8am to 2pm Night Group: 3pm to 10pm Monday through Friday For 12 weeks offered each session 420 contact hours Maximum Enrollment: 4 per group | Minimum Enrollment: 2 per group
11
Spring Advanced Raw Cuisine
Spring Advanced Raw Cuisine
Time:
8:00 am
Day Group: 8am to 3pm Night Group: 3pm to 10pm Monday through Friday For 12 weeks offered each session 420 contact hours Maximum Enrollment: 4 per group | Minimum Enrollment: 2 per group
Fundamentals of Raw Cuisine
Fundamentals of Raw Cuisine
Time:
9:00 am
9am to 3pm Monday through Friday For 4 weeks offered each calendar month 120 contact hours | Maximum Enrollment: 16 | Minimum Enrollment: 4
Spring Advanced Raw Cuisine
Spring Advanced Raw Cuisine
Time:
3:00 pm
Day Group: 8am to 2pm Night Group: 3pm to 10pm Monday through Friday For 12 weeks offered each session 420 contact hours Maximum Enrollment: 4 per group | Minimum Enrollment: 2 per group
12
LIVING BREADS AND CRACKERS
LIVING BREADS AND CRACKERS
Time:
1:00 pm
Aside from being gluten-free, our breads and crackers are full of nutritious sprouted enzymes. Learn about this unique technique to create familiar favorites for sandwiches, dips and salads. Live demo will include a Portobello Burger with a Sprouted Sesame Bun.
13
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.
14
Spring Advanced Raw Cuisine
Spring Advanced Raw Cuisine
Time:
8:00 am
Day Group: 8am to 3pm Night Group: 3pm to 10pm Monday through Friday For 12 weeks offered each session 420 contact hours Maximum Enrollment: 4 per group | Minimum Enrollment: 2 per group
Fundamentals of Raw Cuisine
Fundamentals of Raw Cuisine
Time:
9:00 am
9am to 3pm Monday through Friday For 4 weeks offered each calendar month 120 contact hours | Maximum Enrollment: 16 | Minimum Enrollment: 4
Spring Advanced Raw Cuisine
Spring Advanced Raw Cuisine
Time:
3:00 pm
Day Group: 8am to 2pm Night Group: 3pm to 10pm Monday through Friday For 12 weeks offered each session 420 contact hours Maximum Enrollment: 4 per group | Minimum Enrollment: 2 per group
15
Spring Advanced Raw Cuisine
Spring Advanced Raw Cuisine
Time:
8:00 am
Day Group: 8am to 3pm Night Group: 3pm to 10pm Monday through Friday For 12 weeks offered each session 420 contact hours Maximum Enrollment: 4 per group | Minimum Enrollment: 2 per group
Fundamentals of Raw Cuisine
Fundamentals of Raw Cuisine
Time:
9:00 am
9am to 3pm Monday through Friday For 4 weeks offered each calendar month 120 contact hours | Maximum Enrollment: 16 | Minimum Enrollment: 4
Spring Advanced Raw Cuisine
Spring Advanced Raw Cuisine
Time:
3:00 pm
Day Group: 8am to 2pm Night Group: 3pm to 10pm Monday through Friday For 12 weeks offered each session 420 contact hours Maximum Enrollment: 4 per group | Minimum Enrollment: 2 per group
16
Spring Advanced Raw Cuisine
Spring Advanced Raw Cuisine
Time:
8:00 am
Day Group: 8am to 3pm Night Group: 3pm to 10pm Monday through Friday For 12 weeks offered each session 420 contact hours Maximum Enrollment: 4 per group | Minimum Enrollment: 2 per group
Fundamentals of Raw Cuisine
Fundamentals of Raw Cuisine
Time:
9:00 am
9am to 3pm Monday through Friday For 4 weeks offered each calendar month 120 contact hours | Maximum Enrollment: 16 | Minimum Enrollment: 4
Spring Advanced Raw Cuisine
Spring Advanced Raw Cuisine
Time:
3:00 pm
Day Group: 8am to 2pm Night Group: 3pm to 10pm Monday through Friday For 12 weeks offered each session 420 contact hours Maximum Enrollment: 4 per group | Minimum Enrollment: 2 per group
17
Spring Advanced Raw Cuisine
Spring Advanced Raw Cuisine
Time:
8:00 am
Day Group: 8am to 3pm Night Group: 3pm to 10pm Monday through Friday For 12 weeks offered each session 420 contact hours Maximum Enrollment: 4 per group | Minimum Enrollment: 2 per group
Fundamentals of Raw Cuisine
Fundamentals of Raw Cuisine
Time:
9:00 am
9am to 3pm Monday through Friday For 4 weeks offered each calendar month 120 contact hours | Maximum Enrollment: 16 | Minimum Enrollment: 4
Spring Advanced Raw Cuisine
Spring Advanced Raw Cuisine
Time:
3:00 pm
Day Group: 8am to 2pm Night Group: 3pm to 10pm Monday through Friday For 12 weeks offered each session 420 contact hours Maximum Enrollment: 4 per group | Minimum Enrollment: 2 per group
18
Spring Advanced Raw Cuisine
Spring Advanced Raw Cuisine
Time:
8:00 am
Day Group: 8am to 3pm Night Group: 3pm to 10pm Monday through Friday For 12 weeks offered each session 420 contact hours Maximum Enrollment: 4 per group | Minimum Enrollment: 2 per group
Fundamentals of Raw Cuisine
Fundamentals of Raw Cuisine
Time:
9:00 am
9am to 3pm Monday through Friday For 4 weeks offered each calendar month 120 contact hours | Maximum Enrollment: 16 | Minimum Enrollment: 4
Spring Advanced Raw Cuisine
Spring Advanced Raw Cuisine
Time:
3:00 pm
Day Group: 8am to 2pm Night Group: 3pm to 10pm Monday through Friday For 12 weeks offered each session 420 contact hours Maximum Enrollment: 4 per group | Minimum Enrollment: 2 per group
19
COOKIES AND BISCOTTI
COOKIES AND BISCOTTI
Time:
1:00 pm
Raw cookies are easy, nutritious, fun to make, and a great way to involve kids in making healthy desserts. We'll make a delicious chai tea to brew and savor with our fresh "un-baked" treats.
20
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.
21
Spring Advanced Raw Cuisine
Spring Advanced Raw Cuisine
Time:
8:00 am
Day Group: 8am to 3pm Night Group: 3pm to 10pm Monday through Friday For 12 weeks offered each session 420 contact hours Maximum Enrollment: 4 per group | Minimum Enrollment: 2 per group
Fundamentals of Raw Cuisine
Fundamentals of Raw Cuisine
Time:
9:00 am
9am to 3pm Monday through Friday For 4 weeks offered each calendar month 120 contact hours | Maximum Enrollment: 16 | Minimum Enrollment: 4
Spring Advanced Raw Cuisine
Spring Advanced Raw Cuisine
Time:
3:00 pm
Day Group: 8am to 2pm Night Group: 3pm to 10pm Monday through Friday For 12 weeks offered each session 420 contact hours Maximum Enrollment: 4 per group | Minimum Enrollment: 2 per group
22
Spring Advanced Raw Cuisine
Spring Advanced Raw Cuisine
Time:
8:00 am
Day Group: 8am to 3pm Night Group: 3pm to 10pm Monday through Friday For 12 weeks offered each session 420 contact hours Maximum Enrollment: 4 per group | Minimum Enrollment: 2 per group
Fundamentals of Raw Cuisine
Fundamentals of Raw Cuisine
Time:
9:00 am
9am to 3pm Monday through Friday For 4 weeks offered each calendar month 120 contact hours | Maximum Enrollment: 16 | Minimum Enrollment: 4
Spring Advanced Raw Cuisine
Spring Advanced Raw Cuisine
Time:
3:00 pm
Day Group: 8am to 2pm Night Group: 3pm to 10pm Monday through Friday For 12 weeks offered each session 420 contact hours Maximum Enrollment: 4 per group | Minimum Enrollment: 2 per group
23
Spring Advanced Raw Cuisine
Spring Advanced Raw Cuisine
Time:
8:00 am
Day Group: 8am to 3pm Night Group: 3pm to 10pm Monday through Friday For 12 weeks offered each session 420 contact hours Maximum Enrollment: 4 per group | Minimum Enrollment: 2 per group
Fundamentals of Raw Cuisine
Fundamentals of Raw Cuisine
Time:
9:00 am
9am to 3pm Monday through Friday For 4 weeks offered each calendar month 120 contact hours | Maximum Enrollment: 16 | Minimum Enrollment: 4
Spring Advanced Raw Cuisine
Spring Advanced Raw Cuisine
Time:
3:00 pm
Day Group: 8am to 2pm Night Group: 3pm to 10pm Monday through Friday For 12 weeks offered each session 420 contact hours Maximum Enrollment: 4 per group | Minimum Enrollment: 2 per group
24
Spring Advanced Raw Cuisine
Spring Advanced Raw Cuisine
Time:
8:00 am
Day Group: 8am to 3pm Night Group: 3pm to 10pm Monday through Friday For 12 weeks offered each session 420 contact hours Maximum Enrollment: 4 per group | Minimum Enrollment: 2 per group
Fundamentals of Raw Cuisine
Fundamentals of Raw Cuisine
Time:
9:00 am
9am to 3pm Monday through Friday For 4 weeks offered each calendar month 120 contact hours | Maximum Enrollment: 16 | Minimum Enrollment: 4
Spring Advanced Raw Cuisine
Spring Advanced Raw Cuisine
Time:
3:00 pm
Day Group: 8am to 2pm Night Group: 3pm to 10pm Monday through Friday For 12 weeks offered each session 420 contact hours Maximum Enrollment: 4 per group | Minimum Enrollment: 2 per group
25
Spring Advanced Raw Cuisine
Spring Advanced Raw Cuisine
Time:
8:00 am
Day Group: 8am to 3pm Night Group: 3pm to 10pm Monday through Friday For 12 weeks offered each session 420 contact hours Maximum Enrollment: 4 per group | Minimum Enrollment: 2 per group
Fundamentals of Raw Cuisine
Fundamentals of Raw Cuisine
Time:
9:00 am
9am to 3pm Monday through Friday For 4 weeks offered each calendar month 120 contact hours | Maximum Enrollment: 16 | Minimum Enrollment: 4
Spring Advanced Raw Cuisine
Spring Advanced Raw Cuisine
Time:
3:00 pm
Day Group: 8am to 2pm Night Group: 3pm to 10pm Monday through Friday For 12 weeks offered each session 420 contact hours Maximum Enrollment: 4 per group | Minimum Enrollment: 2 per group
26
RAW CAKES
RAW CAKES
Time:
1:00 pm
This class will challenge your notion of healthy desserts, as they rival cooked versions in taste and texture. Learn how to use essential raw ingredients such as coconut oil, nut flours, and agave to replace the traditional cakes made with cream, eggs, flour, and sugar.
27
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.
28
29
30
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Chef Certifications
Public Classes
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