Living Light Culinary Institute

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CULINARY COURSES LIVING LIGHT CULINARY INSTITUTE • 2015 CATALOG Each quarter has prerequisite course completion requirements as listed with certain courses which can be taken upon completing the four quarters but must be completed prior to taking final examinations. The one-year training program is comprised of four quarters**: 1. Kitchen Introduction and Integration 2. Sous Chef 3. Pastry Chef 4. Kitchen Management. Refer to the Living Light Culinary Institute Tuition and Fees tables on pages 32-33 for complete certification program cost. Refer to the List of Student Books & Supplies on page 34 for required items cost. This will ensure that the professional chef applicant is prepared for each quarter which builds upon the next. Students are also required to complete all remaining certifications available through Living Light Culinary Institute. Students may schedule a leave of absence* from the program to complete additional courses with the Culinary Programs Manager’s approval. Candidate can start in any month, however, certain courses may only be offered certain times of the year therefore candidate must pay particular attention to completion of pre-requisites. A passing grade for all assignments, including the final written exam and culinary practical exam, is a requirement to earn the Raw Culinary Arts Professional Chef Certification. Hours: 2,000 Prerequisites: Gourmet Raw Food Chef Certification and Pastry Arts—Unbaked! I *Leave of Absence: Please note taking a leave to complete courses will extend the time necessary to complete the professional chef certification. **Quarters do not necessarily correspond to calendar quarters. 20 RawFoodChef.com
LIVING LIGHT CULINARY INSTITUTE • 2015 CATALOG SCIENCE OF RAW FOOD NUTRITION COURSES Science of Raw Food Nutrition Courses Refer to the Living Light Culinary Institute Tuition and Fees tables on pages 32-33 for complete certification program cost. Refer to the List of Student Books & Supplies on page 34 for required items cost. Science of Raw Food Nutrition I This course covers essential topics in raw food nutrition including iron, calcium, and protein, vitamin B12, essential fatty acids, blood sugar, pH balance, food changes from cooking, anti-inflammatory nutrition, weight management, antiaging, and longevity. Living Light has teamed up with nutrition curriculum developers Drs. Rick and Karin Dina, D.C. to offer a comprehensive course on the science of raw food nutrition. Rick and Karin Dina are known for their ability to make complex scientific concepts understandable for the non-scientific person. They also provide greater clarity, depth, and perspective for those with a science or nutrition background. This is a great course for chefs, health educators, clinicians, and those who want a knowledge base to achieve optimal health with a greater understanding of scientifically-based raw food nutrition. NOTE: This class is also offered as Online Distance Learning* Several live class sessions of Science of Raw Food Nutrition I (SRFN I) taught at Living Light Culinary Institute were video recorded. The best of each recorded segment was edited for clarity, and the entire course is now available through Distance Learning as SRFN I Online. Online students have access to twelve full hours of video content, including power point presentations and instructor lectures, recreating the in-person classroom experience. Online students also have the advantage of watching each video segment multiple times during a 6 month access period. Notes provided for the class are identical to those provided at the live classes, so it is easy for online students to follow along with power point presentations given by the instructors. Curriculum for both SRFN I Online and the class sessions taught at the school is identical. Online students also have the opportunity to email any questions about the course content to the instructors. Answers to the email questions are then permanently posted in the FAQ section of the online membership site. SRFN I Online requires a comprehensive multiple choice test designed to measure competency in the course material. When completed, the test is sent electronically to the instructors for grading. Passing the test with 70% or greater demonstrates competency in the course material, and verifies that the online student has completed the course and has met the prerequisite for any subsequent classes in the Science of Raw Food Nutrition series. *pending BPPE approval as a certified course Hours: 12 Prerequisite: none required. This course is the prerequisite for all other Science of Raw Food Nutrition courses. RawFoodChef.com 21
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Living Light Culinary Institute

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