Fundamentals of Raw Cuisine teaches the building blocks of raw cuisine in four separate, one-week courses. The course emphasizes proper use of equipment and preparation of ingredients, flavor balancing, knife skills, simple fermentation, and food safety. Each week builds upon the previous week’s lessons, culminating in a menu written and executed by the students, incorporating the lessons learned throughout the course. Each week includes written, practical, and creative exercises to test and reinforce the students’ knowledge and skills gained throughout the course. This course package includes Fundamentals 1, 2, 3, and 4.

 
Recipes and Skills
Proper use of equipment
Flavor balancing
Knife skills
Food safety
Dehydration
Fermentation
Soaking and sprouting
Tree nut cheeses, milks, and flours
Menu writing and executing
Recipe testing
Syllabus

Week 1

Introduction to raw cuisine provides a thorough orientation to our program and philosophy. This week the students will learn the basics of how to conduct themselves in a professional kitchen and simple raw vegan dishes that require no more than 1-2 days of preparation. Students will practice knife skills every day with supervision and feedback from their instructors. This week of the course emphasizes acquainting the students with basic kitchen equipment, simple recipes, proper handling and use of ingredients, and standard food safety regulations.

Week 2

Techniques in raw cuisine builds on the lessons learned in the previous section and introduces dishes that require multiple pieces of equipment and multiple days of preparation. Students will continue to work on knife skills and become confident in the kitchen. This week of class gives students the knowledge of how each component of a recipe functions, it teaches the importance of following a recipe as written, and it shows students how to adapt recipes for their own use. Students will become familiar with professional kitchen equipment such as immersion blenders, the Pacojet, and vacuum sealers.

Week 3

Techniques in raw cuisine builds on the lessons learned in the previous section, and introduces dishes that require multiple pieces of equipment and multiple days of preparation. Students will continue to work on knife skills and become confident in the kitchen. This week of class gives students the knowledge of how each component of a recipe functions, it teaches the importance of following a recipe as written, and it shows students how to adapt recipes for their own use. Students will become familiar with professional kitchen equipment such as immersion blenders, the pacojet, and vacuum sealers.

Week 4

Fundamentals 4 is where the previous modules all come together. The students will write a three-course menu, execute two of these dishes, and present their work to be evaluated by PLANTLAB staff. The students own work and creativity will be nurtured and guided by the instructors and other PLANTLAB staff throughout this week. Students will take a comprehensive final exam covering the entire 4 weeks of class to culminate Level I.

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