RAW VEGAN Chef Associate – Curriculum II

Raw Vegan Culinary, Nutrition and Welness

Course Title: Raw Chef Associate Course

Course Duration: [Specify the duration, e.g., 8 weeks, 12 weeks, or part-time]

Course Overview: The Raw Chef Associate Course is designed to provide students with the foundational knowledge and practical skills needed to work as an associate in a raw vegan kitchen. Participants will learn about raw food preparation, nutrition, kitchen safety, and culinary techniques specific to raw vegan cuisine.

Module 1: Introduction to Raw Vegan Cuisine

  • What is raw veganism? Health benefits and sustainability
  • Essential kitchen equipment for raw food preparation
  • Food safety and hygiene in raw food preparation
  • Introduction to key raw vegan ingredients

Module 2: Raw Vegan Fundamentals

  • Flavor profiles in raw vegan cuisine
  • Knife skills and food preparation techniques
  • Basic recipes: Raw vegan salads, dressings, and dips
  • Incorporating sprouts and microgreens

Module 3: Raw Vegan Soups, Smoothies, and Appetizers

  • Crafting delicious raw vegan soups and gazpachos
  • Preparing nutritious and satisfying smoothies
  • Techniques for creating visually appealing raw vegan appetizers
  • Introduction to dehydrating techniques for snacks and sides

Module 4: Raw Vegan Main Courses and Sides

  • Crafting satisfying raw vegan main dishes
  • Creating raw vegan pasta alternatives
  • Incorporating nuts, seeds, and vegetables into main courses
  • Preparing dehydrated sides and snacks

Module 5: Raw Vegan Desserts and Sweet Treats

  • Introduction to raw vegan sweeteners and flavorings
  • Crafting delectable raw vegan desserts, including cheesecakes, chocolates, and energy bars
  • Techniques for garnishing and presentation of raw vegan desserts

Module 6: Plating and Presentation

  • The art of plating and presentation in raw vegan cuisine
  • Techniques for creating beautiful, Instagram-worthy dishes
  • Food photography tips for showcasing raw vegan creations

Module 7: Nutrition and Meal Planning

  • Understanding raw vegan nutrition and meal balance
  • Meal planning for a raw vegan lifestyle
  • Addressing common nutritional concerns and misconceptions

Module 8: Food Safety and Kitchen Management

  • Advanced food safety practices in raw vegan kitchens
  • Kitchen organization and management in a raw vegan setting
  • Inventory management and sourcing quality ingredients

Module 9: Final Projects and Graduation

  • Completion of a final raw vegan culinary project
  • Graduation ceremony and presentation of certificates
  • Graduates’ raw vegan culinary showcase

Assessment:

  • Practical cooking assignments and hands-on sessions
  • Written quizzes and tests
  • Final culinary project and presentation

Additional Activities:

  • Guest appearances by experienced raw vegan chefs
  • Field trips to local farmers’ markets or raw vegan restaurants
  • Group cooking challenges and competitions

Course Materials:

  • Course handbook with recipes and resources
  • Access to a well-equipped raw vegan kitchen
  • Ingredients and equipment for hands-on cooking sessions

Certification: Students who successfully complete the course and meet the assessment criteria will receive a Raw Chef Associate Certificate.

This curriculum provides a structured framework for a Raw Chef Associate course, offering comprehensive instruction in raw vegan culinary skills, nutrition, and kitchen management. You can adjust the content and duration to meet the specific needs and goals of your course.

This 6-day hands-on course expands on Curriculum I and provides the foundation necessary to attend our Curriculum III. Curriculum II offers the unique opportunity to work hands-on with some of the world’s most outstanding raw food chefs and teachers and provide you with ample personal attention and assistance with your individual goals as a raw chef.

You will become confident with your knife technique and familiar with a raw chef’s kitchen equipment.. You will learn how to develop recipes, combine herbs and spices to create both classic and ethnic flavors, balance textures and flavors, sprout grains, seeds, and legumes, combine foods for optimum digestion and nutrition, create raw versions of cooked food recipes, organize and manage a raw food kitchen and much more!

Chef Mehmet Ak chef certification is based on a standard of excellence and is highly regarded in the vegetarian, vegan and raw food communities. This course is designed to assist you in achieving the highest level of skill in preparing raw foods and developing a career off of it.

{ 2024-25 Class Schedule }

MonthDayRegistration
January 2024(8:30am-6pm includes all meals and certification)REGISTER NOW
February 2024(8:30am-6pm includes all meals and certification) 
March 2024(8:30am-6pm includes all meals and certification) 
April 2024(8:30am-6pm includes all meals and certification) 
May 2024(8:30am-6pm includes all meals and certification) 
June 2024 (8:30am-6pm includes all meals and certification) 
July 2024 (8:30am-6pm includes all meals and certification) 
August 2024 (8:30am-6pm includes all meals and certification) 
September 2024 (8:30am-6pm includes all meals and certification) 
October 2024 (8:30am-6pm includes all meals and certification) 
November 2024 (8:30am-6pm includes all meals and certification) 
December 2024 (8:30am-6pm includes all meals and certification) 

All classes held at ………

All classes held at RGI’s Chicago Campus

Course Length: 6 days

Includes: Breakfast, Lunch, Dinner, Class Binder and Certification

Dinner is at 6:30pm

Tuition: $