— Raw Chef Apprentice

Develop Professional Kitchen Skills

Overview

Curriculum II is designed for students who have completed the Foundations of Raw Vegan Culinary Arts or have basic experience in plant-based cooking.

In this stage, students move beyond basic preparation and begin learning how to assist a professional chef, manage a kitchen workflow, and prepare more advanced raw dishes.

Students gain real-world culinary experience while developing confidence in the kitchen.

What Students Learn

1. Professional Kitchen Workflow

Students learn how a professional kitchen operates.

Topics include:

  • Kitchen station setup
  • Food preparation timelines
  • Mise en place (organized preparation)
  • Communication in a kitchen team
  • Working under service pressure

2. Advanced Raw Food Preparation

Students expand their technical skills.

Topics include:

  • Advanced knife skills
  • Complex flavor layering
  • Texture creation
  • Sauce and dressing development
  • Dehydrated components

3. Gourmet Raw Cuisine Techniques

Students begin creating restaurant-quality dishes.

Topics include:

  • Raw pasta and noodle dishes
  • Gourmet salads
  • Raw wraps and tacos
  • Advanced sauces and creams
  • Raw desserts and sweets

4. Fermentation and Cultured Foods

Students explore living cultures and probiotic foods.

Topics include:

  • Nut cheeses
  • Cultured vegetables
  • Raw yogurt and kefir alternatives
  • Fermented sauces

5. Food Presentation and Plating

Students learn how to present dishes beautifully.

Topics include:

  • Plate composition
  • Color balance
  • Texture contrast
  • Garnishing with herbs and microgreens
  • Restaurant-style plating

6. Kitchen Efficiency and Teamwork

Students learn how to support a head chef.

Topics include:

  • Managing prep lists
  • Ingredient organization
  • Supporting kitchen production
  • Cleaning and sanitation practices

Practical Training

Students practice preparing dishes such as:

  • Raw pasta with cashew cream sauces
  • Dehydrated vegetable crackers
  • Gourmet raw salads
  • Nut-based cheeses
  • Fermented vegetables
  • Raw vegan desserts

Apprentice Kitchen Experience

Students participate in real kitchen simulations, learning how to:

  • Assist the chef during food preparation
  • Work efficiently in a kitchen team
  • Prepare dishes for service
  • Maintain professional kitchen standards

Certification

Upon completion, students receive:

Raw Chef Apprentice Certificate

This certification confirms students have gained intermediate-level raw culinary skills and kitchen experience.

Skills Gained

✔ Advanced raw food techniques
✔ Professional kitchen workflow
✔ Fermentation basics
✔ Gourmet food presentation
✔ Team-based kitchen experience

Duration

Duration: 12 day’s
Lessons: 24 modules
Hands-on training: Kitchen simulations and recipe creation

Who This Course Is For

  • Graduates of Curriculum 1
  • Aspiring raw chefs
  • Health-focused culinary students
  • People preparing for professional kitchen work