Level 1: Fundamentals of Raw

Level 1: Fundamentals of Raw
Created in association with Matthew Kenney, PLANTLAB®'s Fundamentals of Raw Cuisine teaches the essential principles of raw, plant-based food preparation in one month of onsite, instructor-led training.
About The Course
The program emphasizes proper use of equipment and preparation of ingredients, flavor balancing, knife skills, simple fermentation, and food safety. Students will master techniques used by working chefs, and how to apply them in a personal or professional environment. Each week builds upon the previous week’s lessons, culminating in a menu written and executed by the students, incorporating the lessons learned throughout each 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.
Course Details

Skills to Develop:

  • Proper knife handling and knife skills
  • Familiarity with plant-based prep equipment and appropriate use
  • Basic principles of food and kitchen safety
  • Preparation of essential ingredients including milks, flours, and aromatics
  • Sprouting and nutrient assimilation preparation
  • Proper methods and applications of dehydration
  • Comprehensive foundation of fermentation techniques
  • Introduction to raw desserts and gluten-free bread
  • Understand principles of flavor balancing, building, layering and seasoning
  • Recipe development and testing
  • Menu writing and executing
  • Click HERE to see the Full Syllabus
Course Notes

On-site Training:

  • Monday thru Friday
  • 30 hrs weekly
  • PLANTLAB® Level 1: Fundamentals of Raw Chef Kit: PLANTLAB® chef coat, apron, chef hat, professional 8" chef knife, other classroom essentials
  • Daily plant-based meal
Course Calendar
Click HERE to see our full Course Calendar

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