Natural Chef

Catalog

A State of Colorado Private Occupational School

catalog VOL. XXI 2023-2024
(revised 09/2022)
 APPLY
Curriculum 3

Objectives & Topics 4

How to study 5

Tuition 6

Admission 7
Requirements Application
process

Preparing Your Kitchen 8

Cookware & Tools
Ingredients 9

Schedule 10
Dates
Times
Location

General Policies 11-14

Appendix
15
Calendar 2023-2024

Contacts 16
2
Curriculum
The School of Natural Cookery’s Natural Chef training is a rigorous implementation and thorough understanding of plant-based, whole food
cooking. It provides organization and structure to intuitive cooking. Students learn to rely on The Language of Intuitive Cooking™, our system that
trains from -- novice to experienced -- all who desire to have a deep experience of the impact of whole, plant-based foods, through an
understanding of energetic nutrition.

A Natural Chef easily organizes and manages a kitchen with skills to prepare energetically whole food that comes directly from land and sea,
without using a recipe. Our 100% plant-based curriculum is comprehensive, expanding The Language of Intuitive Cooking based on our original
book Intuitive Cooking From The School of Natural Cookery.

Graduates will be confident preparing all food groups, diets, and ethnic cuisines. We rely on using organically grown, clean ingredients that are
sourced as locally as possible. Students have the choice of which ingredients to use in their dishes and are encouraged to explore new ingredients.
Every part of the course may be studied gluten-free.

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Objectives & Topics
- Establish and test The Natural Cook® educational system for mastering all cooking and improvisation skills
- Gain a deep understanding of ingredients and cooking methods for plant-based dishes
- Learn to create a dish with ingredients at hand and know how to troubleshoot problems
- Build skills of speed and coordination
- Study the art and technique of designing main dishes with whole, non-gluten grains
- Understand how to master texture, taste, and color
- Identify how ingredients grow as it relates to cooking methods
- Master 28 cooking methods that are specific to plant-based cookery
- Study the art and technique of vegetable creating proteins from their original seed sources
- Learn the subtle and distinctive art of creating plant-based soups and sauces
- Invent sauces, both new and classic, relying on our plant-base techniques
- Study eight world cuisines from the perspective of recipe translation
- Practice visual rhythm using the art of cutting vegetables with a Japanese style vegetable knife
- Apply principles of balanced meal composition
- Incorporate The Language of Intuitive Cooking in Living Food (raw) cuisine
- Explore four basic bread doughs: sourdough, natural ferment, traditional yeast, and raw-sprouted
- Learn the basics of improvising plant-based desserts
- Observe and experience the Energetic Nutrition of whole food for health through applying your homework to daily life
- Integrate chef skills and information for creating your business
- Food photography
- Business direction and portfolio of work
4
How to Study
Our proven style of teaching is a mentorship. The authentic training combines studying in your home kitchen with our online classroom and labs.

Virtual - included in the chef training 36 hours

> The first two day is scheduled two to three weeks following published start date.
> The second two day is at the end of the nine-month training.
> In addition there will be four, three to four hour lab sessions to integrate topics as we go through the training.

654 hours over a nine-month commitment

Weekly hours
10 hours - Study online classroom
12 hours - Prepare homework cooking dishes and meals
1 hour - Live web presentation and Q & A class time
2 hours - Upload and submit homework assignments, quizzes

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Tuition
Includes
> Textbook
> Workbook
> Online classroom (18 months access with upgrades)
> Cooking shirt
> Apron
> Japanese vegetable knife

TUITION & FEES $12,020 USD

$10,520 online tuition
$ 1,500 non-refundable material fee
$ 50 non-refundable application fee credited toward tuition

Single Payment

Discount $530 USD $11,490 USD

Monthly Payment Plans

Down Payment $1,500 USD
12 months $877 USD

Other plans available

Scholarships for qualifying applicants

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 Admission
Requirements
> High school graduate level or equivalent
> Must have good speaking and writing skills in English
> Must have computer skills and access to high speed internet
> No previous culinary education is required

Application Process (allow three weeks for this entire process to be complete)

- Fill out the application online before the application due date.
- We will contact you to set up a personal interview via phone or web meeting.
- Upon acceptance, you will receive an enrollment agreement. This is a contract defining the program, dates, and payments for your training.
- Within two weeks, sign and return the enrollment agreement with your down payment or another pre-arranged contract for tuition.
- Workbook, textbook, knife, apron, cooking shirt will be shipped to your home address

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Preparing your
Kitchen
You will need simple equipment. We recommend cookware made from cast iron, pyrex-glass, stainless steel, enamel on steel, or titanium.
Aluminum and teflon-coated cookware are not recommended due to the unstable nature of the materials. In general, both pots and skillets
should have a heavy bottom for even heat distribution, plus a secure lid.

Before coming to the first workshop, you will have access to the online classroom with sections to guide you in setting up your kitchen.
You will not need all the ingredients and tools at once. Two or three ingredients from each category will get you started. We recommend that you
set up your kitchen before the first workshop.

Below is a list of cookware and tools you will need for the training. Please ask any questions for clarity. We also have a small online store.

For lab sessions, you will need a stand to hold the camera device over the cutting board and or stove, in addition to your normal device used for
class meetings.

Cookware Tools and Equipment Continued

Ginger grater
1.5 quart sauce pan with lid Mixing and storage bowls
Strainer and colander Veggie Brush
3 quart sauce pan with lid
Zester and coffee/spice mill Large Bamboo Rice Paddle
4 - 6 quart pot/ Dutch oven with lid
Blender standing Bamboo Sushi Mat
4.5 quart to 6-quart pressure cooker
Food processor Stainless Steel Oil Skimmer
9“+ 12 skillet with cover
Wide blade Japanese style vegetable knife Colanders
Baking pan 8 x 8 or 9 x13
Wood or bamboo cutting board Hand towels
Sheet pan / cookie sheet
Metal flexible spatula Parchment paper
Wok
Spring form pan (optional) Soft bowl scraper spatula
Food dehydrator Flame tamer
Baking Stone Sprouting jars 8
Ingredient Suggestions
100% Sea Salt
Vegetable Salt
Other Salt optional
Brown Rice Miso

Kombu sea vegetable OG

Tamari
OG Mirin
OG Brown Rice Vinegar
Toasted Sesame Oil
Umeboshi Vinegar
Sweet Brown Rice
OG Kudzu
OG Amaranth
OG Yellow Millet
Agar Bars
OG Raw Buckwheat Groats
Natural Sweeteners
Nuts & Seeds
Vinegars
Oil from food (olives,
sesame, etc.)
Herbs and spices
dry and fresh

Quality water
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Schedulents
Dates
Trainings begin in the months of
February and October.
Application are due eight weeks
(2 months) before the start month.
All classes begin on a weekday.
We organize students into small
groups, in time zones that work
world-wide. We reserve the right
to change the published dates as
needed.
Times
Weekly interactive classroom meetings
lasting one to one and half hours will be
arranged according to your availability and
time zone.
Times are posted and communicated in USA ,
Denver - Mountain Time.
Please identify your preference for day and
time and your
availability - flexibility in the application.

Find calendar details on page 15.

Lab Sessions Locations

Virtutal Labs:The first two-day lab Teachers are located in Scotland, Portugal, and Colorado, USA
session is the third week of the This allows us to provide several different opportunities to study in a variety of time
zones.
training; the second two-day
session is at the end of the nine Labs: Virtual labs take place in your kitchen
month training. As we go through
the training, we will have four
integration labs, each three to four
hours in length.

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 General Policies
Grading Policy
Standard for diploma Communication
During each unit, grades accumulate from four categories. Students must Communication is the key to navigating potentially late assignments.
complete the training with a minimum accumulated grade point of 85% to Student must let the teacher know when the assignments will be
receive a Diploma. In addition, the final exam must be submitted within the submitted and working ahead of the due date is the best option to not
time allowed. loose grade points.

Grading Categories
Notices and request for extension must be received by the teacher in
a timely and professional manner.
- Live web class 15%
- Lab attendance 15% Student Conduct
- Homework assignments 60% During the live meetings a student will have the following respect for
- Quizzes & exams 10% teachers and classmates:

Late Submissions
Weekly assignments must be submitted on time to receive full
credit. Teacher will decide if there can be an extension, but only
half credit will be awarded if submissions are late. A late
submission will received a "0" point until it is completed.
Copyright
All classroom materials are subject to copyright protection. SNC
requests the work of students to be available for our teaching and
advertising resources.
 Clean and clothed in comfortable or professional clothing.
 Kitchen will be prepared for class viewing during group lab sessions.
 No animals or other people will be able to interfere in your classroom
sessions.
 Students are asked to sit in a well lit environment at a desk or table
during group meetings.
 We ask that personal meals are eaten outside of the classroom session.
 Students will have their technology functioning before class time.
 Private sessions with teachers may follow a lesson or be scheduled
ahead of time.
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1. The student may cancel their contract at any time prior to midnight on the third business day after signing the
enrollment agreement.

2. All refunds will be made within 30 days from the date of termination. The official date of termination or withdrawal of
a student shall be determined in the following manner:

> a. The date on which the school receives written notice of the student’s intention to discontinue the training program; or
> b. The date on which the student violates published school policy, which provides for termination.
> c. Should a student fail to return from an excused leave of absence, the effective date deciding termination for
a student on an extended leave of absence will be the date the school determines the student is not returning, or the day
following the expected return date.
3. Postponement of a starting date at the request of the student, requires a written agreement signed by the student and
the school. The agreement must set forth: whether the postponement is for the convenience of the school or the
student; and, the deadline for the new start date, beyond which the start date will not be postponed. If the course is not
commenced, or the student fails to attend by the new start date set forth in the agreement, the student will be entitled to
the appropriate refund of the prepaid tuition and fees within 30 days of the deadline in accordance with the school’s
refund policy and all applicable laws and rules concerning the Private Occupational Education At of 1981.

4. The policy for the granting of credit for previous training shall not impact the refund policy.

5. Student work may be used in social media to promote the school.

Examples of emergencies for leave of absence are:

> Severe Illness of Partner or Child > Moving household > Financial Issues
> Severe illness or accident which would prevent you > Work obligations > Divorce
from cooking
> Family obligations > Child Birth
> Death of immediate family member > Marriage > Travel

Students may be asked to provide documentation of emergencies. Planned absences should be discussed during the interview process.

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Credits
Credit for previous training will be evaluated on a case-by-case basis. Students coming from the Independent Study
Program at SNC will have an educational and financial advantage. Credit of 100% of a student’s tuition paid may be
applied to the Natural Chef training when they enroll within 12 months of starting the Independent Study coursework. The
school does not guarantee the transferability of credits to or from any other institution.

Graduate Assistance
Although we do not have a formal placement service, we offer to recommend graduates of good standing for
positions they are seeking.

Refund Policy
- Full refund less the application fee is given if student is not accepted
- Full refund if the education service is discontinued by the school, except if the school ceases operation*.
- Refunds incur a $150 cancellation charge after three days following signing.
- $50 application fee is part of the tuition and is not refundable if a student is not accepted.
- $1,500 material fee is part of the tuition and is non-refundable

Deposits and all tuition are refundable according to the following schedule:
90% less cancellation charge
75% less cancellation charge
50% less cancellation charge
25% less cancellation charge
NO refund

Percentage of training based on the percentage of contact hours attended.

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*The School of Natural Cookery is Approved and Regulated bythe
Colorado Department of Higher Education, Private Occupational
School Board.
In the event of a school ceasing operation, the student shall be
entitled to 100 percent of the prepaid, unearned tuition and fees at
the time of closure, unless a teach-outis available and accepted by
the student.

Student Complaints
Student complaints should be brought to the attention of the school administrator and
director. A student may file a complaint by contacting the Colorado Division of Private
Occupational Schools, 303-866-2723 and online at https://highered.colorado.gov/dpos.
There is a two year limitation from the students last day of attendance for the Division
taking action on student complaints.

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Calendar 2023 - 2024
Training Begins Application Due Before Graduation

May 2023 February 1, 2023 January 2024

August 2023 May 30, 2023 April 2024

October 2023 July 27, 2023 June 2024

February 2024 November 1, 2023 October 2024

April 2024 January 27, 2024 December 2023

September 2024 May 20, 2024 May 2025

The exact start date of the month will be arranged according to the information
provided by applicant in the initial online application.

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Contact
Owner/Director:
Julianaa Satie

js@naturalcookery.com

Administrator:
Kelly Worrell
kelly.w@naturalcookery.com

Technical Support:
support@naturalcookery.com
Mailing Address
P.O. Box 19466
Boulder, CO 80308

Administration Office only

1319 Alpine Ave #33
Boulder,CO 80304

Phone: 303.444.8068
Email: info@naturalcookery.com
Website: https://naturalcookery.com 16