JANUARY 1, 2015 - Raw Food Chef – Vegan & Raw Culinary .

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Living Light Culinary InstituteClasses in Raw Vegan Cuisine and Nutrition for Individuals, Chefs and InstructorsSCHOOL PROGRAMS CATALOGJANUARY 1, 2015 DECEMBER 31, 2015Explore our excitingculinary and nutritionprogramsRaw Food Certification Programs Associate Chef and Instructor Gourmet Chef Nutrition Educator Certifications Pastry Arts-Unbaked!On the pristine Mendocino CoastMaking HealthyLiving DeliciousSINCE 1998ExperienceIntegrityProfessionalismCherie SoriaFounder and Director,Living Light Culinary Institute301-B North Main Street, Fort Bragg, CA 95437 RawFoodChef.com 707.964.2420

Copyright Living Light International December 2014.All Rights Reserved. No part of this catalog may bereproduced without Living Light International’s expressconsent.

LIVING LIGHT CULINARY INSTITUTE 2015 CATALOGTABLE OF CONTENTSMission and Objective 2State of California Oversight 3Facility 4Admission Policies & Procedures 5Culinary Certification Programs 7Raw Culinary Arts Associate Chef and Instructor Certification 7Pastry Arts—Unbaked Certification 8Gourmet Raw Food Chef Certification 9Raw Culinary Arts Professional Chef Certification 10Science of Raw Food Nutrition Certification Programs 12Benefits of Raw Food Nutrition Educator Certification 12Advanced Raw Food Nutrition Educator Certification 13Culinary Courses 14. UNdamentals of Raw Living Foods 14FSharpen Up Your Knife Skills 14Essentials of Raw Culinary Arts 15Raw Culinary Arts Associate Chef and Instructor Training 15Food Styling 16Pastry Arts–Unbaked! 16Ethnic Flavors in Recipe Development 16RawFusion Gourmet Spa Cuisine 17Raw Event Catering and Elegant Entertaining 17Raw Culinary Arts Associate Chef and Instructor Training Level II 18Raw Culinary Arts Professional Chef Training Program 18Science of Raw Food Nutrition Courses 21Science of Raw Food Nutrition I 21Science of Raw Food Nutrition II 22Benefits of Raw Food Nutrition Educator Certification 22Science of Raw Food Nutrition III 22Advanced Raw Food Nutitrion Educator Certification 22Academic Policies 24Student Services 27Grievance/Changes/Student Records 29Cancellation, Withdrawal and Refund Policy 30Tuition and Fees 32Books & Supplies 34Student Tuition Recovery Fund (STRF) 36Consumer Protection 37Faculty and Management 382015 Program Certifications Chart 442015 Course Schedule Inside Back CoverRawFoodChef.com1

MISSION AND OBJECTIVELIVING LIGHT CULINARY INSTITUTE 2015 CATALOG MissionLiving Light Culinary Instituteis an organization of dedicated individuals devotedto sharing knowledge about healthful, vibrant livingand transformation of body, mind and spirit.Living Light Culinary Instituteeducates and inspires people to create delicious,health-promoting foods for themselves and theirfamilies, instruct others in the benefits of the rawvegan lifestyle and reach the highest standards ofleadership and professionalism in the field of rawculinary arts and nutrition.The Living Light Statement of Purpose is,“Making healthy living delicious.” ObjectiveLiving Light Culinary Institute’s objectiveis to provide quality education that providesthe knowledge, skills and confidence requiredfor personal and/or professional developmentin the raw culinary arts field.2RawFoodChef.com

LIVING LIGHT CULINARY INSTITUTE 2015 CATALOGSTATE OF CALIFORNIA OVERSIGHTLiving Light Culinary Institute’s approval to operate in the Stateof California is based on provisions of the California PrivatePostsecondary Education Act (CPPEA) of 2009, which was effective January1, 2010. The Act is administered by the Bureau for Private PostsecondaryEducation (BPPE), under the Department of Consumer Affairs. LivingLight Culinary Institute is a private institution and is approved to operateby the Bureau, which means a school is in compliance with the CaliforniaPrivate Postsecondary Education Act of 2009.The Bureau for Private Postsecondary Education can be reached at 2535Capitol Oaks Drive, Suite 400, Sacramento, CA 95833, www.bppe.ca.gov,or their toll-free telephone number 888.370.7589 or by fax 916.263.1897.As a prospective student, you are encouraged to review this catalog priorto signing an enrollment agreement. Before Living Light International canaccept any deposit or monies for a program, you must sign and return theEnrollment Agreement to our office. You are also encouraged to reviewthe School Performance Fact Sheet, which must be provided to you priorto signing an enrollment agreement.Any questions a student may have regarding this catalog that have not beensatisfactorily answered by the school may be directed to:Bureau for Private Postsecondary EducationP.O. Box 980818West Sacramento, CA 95798-0818Phone: 888.370.7589Fax: 916.263.1897www.bppe.ca.govRawFoodChef.com3

FACILITYLIVING LIGHT CULINARY INSTITUTE 2015 CATALOGLiving Light Culinary Institute’s campus is approximately 8,000 squarefeet. The facility consists of a commercial kitchen, culinary studio,lecture hall/student dining room, classroom and administrative offices.All courses are taught at 301-B North Main Street. Fort Bragg, CA 95437.Equipment utilized in the training programs include: timers, measuringspoons, metric cups, teaspoons, tablespoons, brushes, sprout/nut milk bags,vegetable peelers, piping bags, tomato sharks, garlic presses, whisks, bamboo sushi rollers, microplanes, mandolines, spiral slicers, plastic strainers,high speed blenders, plungers for blenders, small vessels, Cuisinart foodprocessors, S-blades, shredder blades, V-slicers, citrus juicers, measuringcups, squeeze bottles, graters, spatulas, mixing spoons, board scrapers,rolling dowels, ceramic slicers, knife sharpeners, scissors, metal strainers,rulers, cutting boards, glass pans, mixing bowls, pans, jars and dehydrators.4RawFoodChef.com

LIVING LIGHT CULINARY INSTITUTE 2015 CATALOGADMISSION POLICIES & PROCEDURESAdmissions into any of the school programs require all prospectivestudents must be a minimum age of 18 and have a high schooldiploma or General Education Diploma (GED). Students must provideLiving Light a copy of their high school diploma or GED certificate, or transcripts from two academic classes from a post-secondary institution showing evidence of a High School Diploma or General Education Certificate.Admission procedures include meeting with an Enrollment Advisor toreview career goals, programs offered, school policies and procedures(school catalog), the school performance fact sheet, graduation requirements and English language proficiency.If a prospective student meets the admission requirements and is acceptedinto a program an enrollment agreement will be executed.ENGLISH LANGUAGE REQUIREMENTLiving Light Culinary Institute (LLCI) does not offer visa services toprospective students from other countries or English language services.Living Light Culinary Institute does not offer instruction in any languageother than English.Students who originate from a country where the primary spoken languageis not English will be required to show a level of English language proficiency by passing the TOEFL Exam or by submitting transcripts documentingat least two terms of English in post-secondary, adult, college or universityschools. Since courses are taught in English, this test or proof of previous English education is required to ensure that the student has sufficientEnglish language skills to benefit from the instruction offered at LLCI.The TOEFL test is administered by a third party testing company calledEducational Testing Service (ETS). ETS has locations worldwide where thepaper test can be taken. They also offer a PC application and a web versionof the test. The student needs to contact ETS directly to take the test andthen have the test score forwarded to LLCI. The student directly pays ETSfor all testing fees. More information can be found at www.ets.org/toefl.Living Light requires one of the following TOEFL test scores to showsufficient English language proficiency to attend classes: A score of 480 on the paper-based TOEFL test —OR— A score of 157 on the computer/PC-based TOEFL test —OR— A score of 54 on the internet-based TOEFL testRawFoodChef.com5

ADMISSION POLICIES & PROCEDURESLIVING LIGHT CULINARY INSTITUTE 2015 CATALOGTRANSFER OF CREDITLiving Light Culinary Institute does not accept hours or credit earned atother institutions, through challenge examinations or achievement tests,or experiential learning.Living Light Culinary Institute has not entered into a transfer or articulation agreement with any other college or university.Certification programs can be taken consecutively or individually withina twenty-four month period.NOTICE CONCERNING TRANSFERABILITY OF CREDITSAND CREDENTIALS EARNED AT OUR INSTITUTIONThe transferability of credits you earn at Living Light Culinary Instituteis at the complete discretion of an institution to which you may seek totransfer. Acceptance of the certificate you earn in Raw Culinary ArtsAssociate Chef and Instructor Certification , Pastry Arts-Unbaked! Certification, Advanced Pastry Arts-Unbaked! Certification, AdvancedRaw Culinary Arts Instructor Training Certification , Gourmet Raw FoodChef Certification , Raw Culinary Arts Professional Chef Certification ,Benefits of Raw Food Nutrition Educator Certification or Advanced RawFood Nutrition Educator Certification is also at the complete discretionof the institution to which you may seek to transfer. If the certificate thatyou earn at this institution is not accepted at the institution to which youseek to transfer, you may be required to repeat some or all of your coursework at that institution. For this reason you should make certain that yourattendance at this institution will meet your educational goals. This mayinclude contacting an institution to which you may seek to transfer afterattending Living Light Culinary Institute to determine if your certificatewill transfer.6RawFoodChef.com

LIVING LIGHT CULINARY INSTITUTE 2015 CATALOGCERTIFICATION PROGRAMSCulinary Certification ProgramsRaw Culinary Arts Associate Chef and InstructorCertification Program Length: 153 hours (20 days)Award: CertificatePotential Occupations: Raw Food Instructor or Apprentice ChefThe highly-regarded Raw Culinary Arts Associate Chef and InstructorCertification is designed for all levels of expertise, from novice to professional. This program consists of five classes beginning with a one-dayintensive that includes demonstrations of a variety of techniques and theuse of equipment necessary in a raw food kitchen. There are seventeenculinary presentations from sprouting and fermenting to preparing recipes from appetizers to desserts. Following th

Living Light Culinary Institute Explore our exciting culinary and nutrition programs Cherie Soria Founder and Director, Living Light Culinary Institute Raw Food Certification Programs Associate Chef and Instructor Gourmet Chef Nutrition Educator Certi cations Pastry Arts-Unbaked! On the pristine Mendocino Coast Classes in Raw Vegan Cuisine and Nutrition for Individuals, Chefs and Instructors .