CONTENT AND IDEAS © PLANTLAB LLC.

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 TABLE OF CONTENTS
C O R E I N F O R M AT I O N
Introduction + Overview.......................................................................................................................................3
Locations + Online..............................................................................................................................................4-5
Curriculum Overview............................................................................................................................................ 6
Academic Policies......................................................................................................................................... 40-41
Contact .................................................................................................................................................................. 42

INTENSIVE COURSES
Level 1: Fundamentals of Raw Cuisine..............................................................................................................8
Level 2: Advanced Raw Cuisine ........................................................................................................................ 9
Level 3: Professional Raw Cuisine ..................................................................................................................10
Level 4: Food Future ............................................................................................................................................ 11
Level 1: Fundamentals of Cooking................................................................................................................... 12
Level 2: Advanced Cooking............................................................................................................................... 13
Level 3: Professional Cooking .......................................................................................................................... 14
Baking .................................................................................................................................................................... 15
Level 1: Pastry + Dessert .................................................................................................................................... 16
Level 2: Pastry + Dessert ................................................................................................................................... 17
Level 3: Pastry + Dessert ................................................................................................................................... 18
Culinary Nutrition................................................................................................................................................. 19
Chocolate.............................................................................................................................................................. 20
Fermentation + Cheese ..................................................................................................................................... 21
Raw Desserts ....................................................................................................................................................... 22
Essentials of Raw ................................................................................................................................................ 23
Essentials of Superfoods .................................................................................................................................. 24
Sports Nutrition .................................................................................................................................................. 25
Elite Sports-Based Nutrition ............................................................................................................................ 26

WORKSHOPS
Raw. ........................................................................................................................................................................ 28
Dessert. ................................................................................................................................................................. 29
Powered. ............................................................................................................................................................... 30
Cacao. .................................................................................................................................................................... 31
Cheese................................................................................................................................................................... 32
Entertaining.......................................................................................................................................................... 33
Express. ................................................................................................................................................................ 34
Dinner Demo. ....................................................................................................................................................... 35
Detox...................................................................................................................................................................... 36
Bread...................................................................................................................................................................... 37
Fermented. ........................................................................................................................................................... 38
Cacao. Cheese. Dessert. .................................................................................................................................. 39

2 E D U C AT E . E AT. E V O LV E .
 PROGRAM OVERVIEW
PLANTLAB was created to meet the increasing interest in
Plant-Based cuisine and the art of its preparation. Our raw
and vegan culinary academies emphasizes the use of whole,
organic, unprocessed, Plant-Based foods to achieve healthy,
aesthetically refined and flavorful cuisine. Intimate classes
and personalized instruction allow for a successful integrated
hands-on experience, within our custom designed, state-
of-the-art classrooms and our unmatched Online platform.
THE PROGRAM
PLANTLAB academies offer a variety of programs
emphasizing the art of Plant-Based cuisine. Curriculum
employs a modern, creative approach structured so
that students build on their techniques as they progress
through courses. Students execute innovative raw and
vegan cuisine at the highest level, learn from a variety
of specialized courses, and expand their skill set.
PLANTLAB welcomes students from around the world.
The program’s extensive, refined instruction is based
on structured and classic building blocks of culinary
programs and a multitude of experience and passion.
CLASSICAL STRUCTURE WITH
I N N OVAT I V E T E C H N I Q U E S
PLANTLAB graduates gain the expertise to create healthy,
aesthetically refined and flavorful raw and vegan cuisine.
The foundation of instruction, based on knife skills,
flavor and texture balancing, as well as artful plating,
together with cutting-edge equipment and innovative
techniques, make PLANTLAB academies unlike any other
Plant-Based culinary programs in the world. PLANTLAB
has been recognized by Food & Wine magazine as, one
of the best cooking classes in the world, a testament
to our culinary approach, unmatched curriculum and
outstanding instruction. Courses are in line with his classical
background, unlike many Plant-Based culinary academy
educators who are self-taught or mentored by others who
have not studied in professional culinary programs.
3 E D U C AT E . E AT. E V O LV E .
A N O P E N - M I N D E D A P P R OAC H
TO C R E AT I V I T Y
PLANTLAB encourages students to explore a passion for
raw and vegan cuisine through the real world applications
of designing menus and writing recipes from scratch.
Instructors promote creativity instead of teaching recipes
with pre-measured and limited ingredients. Instructors
support student ingredient choices and allergies by
teaching how to make adjustments and improvise when
working with seasonal and local produce. Chefs often
run out of specific produce, spices, ingredients or are
restricted by their geographic region or access, it’s
crucial to know how to substitute and improvise.
I N D I V I D UA L I Z E D W O R K S TAT I O N S
AND CUTTING-EDGE EQUIPMENT
Traditional culinary programs typically require multiple
students to share the same crowded workstations
and equipment. PLANTLAB classrooms are designed
with individual stations and limited class sizes to not
compromise the educational experience. Individual
workstations and access to cutting-edge equipment
enhances comfort, creativity, and allows for hands on
learning. PLANTLAB is entirely chef-driven. It’s essential
to understand advanced tools, techniques and equipment
for true innovation. PLANTLAB invests in the highest
quality equipment and tools for students who have
access to the same equipment company chefs use; the
Pacojet, sous vide, anti-griddle, smoking gun, high-
powered blenders, turning slicers, dehydrators, juicers,
are few of the machines and tools students work with
as part of the school curriculum. Online students are
guided through equipment and ingredient needs in order
to produce a similar experience for the home chef.
R E A L- W O R L D P L A N T- B A S E D
R E S TAU R A N T E X P E R I E N C E
Many PLANTLAB students want to become chefs or
open Plant-Based restaurants, some are searching for
their next step, and others are looking to change their
lifestyle. Chefs attend to enhance their existing training
and bridge the gap between culinary art and nutrition. The
majority of culinary schools guide students through their
programs in a classroom or commissary setting, lacking
the opportunity to experience innovative restaurants.
THE PLANTLAB
C E R T I F I C AT E A N D S E A L
Students receive the highly regarded PLANTLAB certificate
upon completion of each course. Graduates may also
qualify to receive an electronic seal for use on resumes or
marketing materials. The skill set gained from PLANTLAB
is unparalleled to any other academy in the Plant-Based
world; the certificate and seals mark these achievements.
This section does not apply to PLANTLAB Venice.
E XC LU S I V E AC C E S S TO
P L A N T L A B A LU M N I N E T W O R K
One of the most cherished aspects of attending PLANTLAB
is gaining access to the exclusive and expansive alumni
network. The academy attracts everyone from the most
advanced to beginning culinary students, including
world renowned and private chefs, health coaches,
entrepreneurs, parents, vegans, vegetarians and
those who are healing themselves or loved ones. After
completing courses, graduates are invited to access our
social/culinary platform to correspond with colleagues
around the world as part of the alumni family.
ON-SITE LOCATIONS
LEARN CUTTING EDGE SKILLS
AT OUR STATE-OF-THE-ART
PLANT-BASED ACADEMIES

LO S A N G E L E S , C A L I F O R N I A
1009 ABBOT KINNEY BLVD
LOS ANGELES, CA 90291

N E W YO R K , N E W YO R K
206 SPRING STREET
NEW YORK, NY 10012

ALSO OFFERING SOME OF

OUR FAVORITE COURSES IN
GASTRONOMIC CITIES

B A R C E LO N A , S PA I N

M I L A N , I TA LY

TO R O N TO, C A N A DA

S Y D N E Y, AU S T R A L I A

4 E D U C AT E . E AT. E V O LV E .
ONLINE ACADEMY
The PLANTLAB Online Academy offers students
from all over the world the opportunity to study
Plant-Based cuisine in their home kitchen. The
program’s extensive, refined living cuisine
instruction is based on the classic building blocks
of culinary programs, enabling students to execute
innovative Plant-Based cuisine at the highest level.
Integrated videos, an interactive platform and
direct instructor feedback create the ideal platform
to build a culinary foundation, and grow in more
advanced courses. The curriculum’s fresh approach
teaches specific skills in each course, but also
gives students the space to develop and pursue
their own creative projects. The Online format
allows for original content that may be impossible
with on-site facilities, such as in depth studies of
organic farming, harvesting Plant-Based products,
and guest lecturers from around the world.
F L E X I B I L I T Y TO L E A R N
FROM ANY WHERE
The PLANTLAB Online Academy meets the
rapidly growing global demand for Plant-
Based culinary instruction. Here are just a
few of the benefits for Online students:
• Easy access from around the globe
• F lexible schedules within set program dates—
choose when to complete lessons and assignments
• Work from home with the familiarity of
your own space and outfit your kitchen
with the necessary equipment
• T he ability to share completed work with friends
and family, further expanding student culinary
passion and lifestyle into local communities
• Connection to Online community and graduates
5 E D U C AT E . E AT. E V O LV E .
H I G H Q UA L I T Y L E A R N I N G
The classroom is brought to your home with
PLANTLAB's visually stunning and clear
videos, printable content and educational info-
graphics. Instructor feedback on photographic
assignments and collaborating with fellow
classmates creates a fun and insightful experience,
and provides inspiration through connecting
different minds from all over the world.
COMMUNIT Y SUPPORT
PLANTLAB strives to bridge the gap between
culinary art and nutrition while creating a community.
Online students receive and respond to instructor
feedback, they can also follow along with the work
of their classmates. Access to this diverse Online
community advances the collective creativity of
the class. Viewing others’ assignments inspires
future work, and is a great way for the class
to learn and support each other. The program
welcomes students with a range of skill, from
advanced chefs to first time beginners. Online
classes bring together a myriad of cultures and
backgrounds, presenting a perfect opportunity
to expand the mind and learn from each other.
“PLANTLAB ONLINE IS SUCH A
WONDERFUL EXPERIENCE AND
EDUCATION PROGRAM. I REALLY
APPRECIATE THE ADDITIONAL TIME
WE ARE GIVEN AND THE SUPPORT
WE ARE GIVEN CONTINUALLY,
NO MATTER WHERE YOU ARE ON
A DAILY BASIS—GRATEFUL”
- SPORTS NUTRITION STUDENT LORENA, M
 CURRICULUM OVERVIEW
The mission of PLANTLAB is to share and advance cutting- ON-SITE
edge living cuisine in an inviting environment through superior
instruction and innovative techniques designed to challenge and • Fermentation + Cheese (2 weeks)
inspire. The core program focuses on the Fundamentals of Raw • Essentials of Raw (1 week)
Cuisine, which offers students comprehensive training in the • Raw Desserts (1 week)
principles behind the art of raw food. We also offer Advanced Raw
• Chocolate (1 week)
Cuisine curriculum focusing on the modern, creative approach
to living foods. These programs are structured in such a way
that students build on the techniques learned, enabling them
to execute and innovate raw cuisine at the highest level. ONLINE
Programs are designed for those interested in the culinary • Level 1: Fundamentals of Raw Cuisine
art of raw foods at the home entertainment level, while • Level 2: Advanced Raw Cuisine
using professional-style techniques. We welcome students • Level 1: Fundamentals of Cooking
from around the world into our interactive culinary courses.
• Culinary Nutrition
Our extensive, refined living cuisine instruction is based on
structured and classic building blocks of culinary programs. • Essentials of Superfoods
• Sports Nutrition
Discover several of our educational courses, including in-
• Elite Sports Nutrition
depth training, on-site/online intensives and at home programs.
Please visit plantlab.com/curriculum for ongoing new offerings, • Raw Desserts
limited edition classes, and special programming.

INTENSIVE COURSES CASUAL WORKSHOPS

ON-SITE (4 WEEKS) ON-SITE
• Level 1: Fundamentals of Raw Cuisine
• Raw.
• Level 2: Advanced Raw Cuisine
• Dessert.
• Level 3: Professional Raw Cuisine
• Powered.
• Level 1: Fundamentals of Cooking
• Cacao.
• Level 2: Advanced Cooking
• Cheese.
• Level 3: Professional Cooking
• Entertaining.
• Level 1: Pastry + Dessert
• Express.
• Level 2: Pastry + Dessert
• Dinner Demo.
• Level 3: Pastry + Dessert
• Detox.
• Baking
• Fermented.
• Level 4: Food Future
• Cacao. Cheese. Dessert.
• Bread.

6 E D U C AT E . E AT. E V O LV E .
 FULL-TIME
INTENSIVE COURSES
ON-SITE FACILITIES
PROGRAMS AVAILABLE IN:
• Venice, California
• NYC, New York
• Barcelona, Spain
• Milan, Italy
• Toronto, Canada
• Sydney, Australia

PROGRAM DURATION
One (1) to Four (4) week courses held Monday - Friday (30 hours/week)

PREREQUISITES
Fundamental courses are opened to all levels of experience.

Advanced and Professional programs have course prerequisites.

ONLINE ACADEMY
PROGRAM DURATION
30 - 120 Course hours per program

PROGRAM ACCESS
3 - 12 weeks, depending on the program

7 E D U C AT E . E AT. E V O LV E .
LEVEL 1: FUNDAMENTALS OF RAW CUISINE
PRO G R A M AVA I L A B LE I N
• Venice, Califonia
•
•
NYC, New York
Barcelona, Spain
• Milan, Italy
• Toronto, Canada
• Sydney, Australia
• PLANTLAB Online
PRO G R A M D U R ATI O N
• 120 CONTACT HOURS
• Four (4) seperate one-week courses onsite
O N LI N E ACC E S S
• PLANTLAB Online - 12 Weeks of Access
TU ITI O N
VENICE:
Week 1 $1,925
Week 2,3,4 $1,525 ea
NYC/BARCELONA/MILAN/TORONTO: $6,500
SYDNEY: $4,500
ONLINE: $1,000
PR E R EQ U I S ITE
None
A B O UT TH I S CO U RS E
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.
8 E D U C AT E . E AT. E V O LV E .
COU RSE SYLLABU S
FU N DA M E NTA L S 1
INTRODUCTION TO RAW CUISINE - 30 HRS
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 everyday 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.
FU N DA M E NTA L S 2
BUILDING BLOCKS AND TECHNIQUES
OF RAW CUISINE - 30 HRS
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, and vacuum sealers.
FU N DA M E NTA L S 3
INTRODUCTION TO RAW PASTRY,
CHEESES AND CHOCOLATE - 30 HRS
Introduction to raw pastry, chocolate, and
cheese focuses on preparation of the various
ingredients to produce small, bite size, raw
desserts and savory pastries, the basics of
fermenting tree nut cheeses, and the essential
elements of a cheese plate including crackers,
chutneys and quick pickles. The students will
also begin preparing for their final projects
in week 4 with a visit to the local farmer’s
market where they will learn the importance of
working with seasonal and local ingredients.
FU N DA M E NTA L S 4
RECIPE DEVELOPMENT - 30 HRS
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 1.
S K I LL S A N D TEC H N I Q U E
• Proper use of equipment
• Flavor balancing
• Menu writing and executing
• Knife skills
• Food safety
• Recipe testing
• Dehydration
• Fermentation
• Soaking and sprouting
• Tree nut cheeses, milks and flours
 LEVEL 2: ADVANCED RAW CUISINE
PRO G R A M AVA I L A B LE I N
• Venice, Califonia
• NYC, New York
• Barcelona, Spain
• Milan, Italy
• Toronto, Canada
• PLANTLAB Online
PRO G R A M D U R ATI O N
• 120 CONTACT HOURS
• Four (4) seperate one-week courses onsite
O N LI N E ACC E SS
• PLANTLAB Online - 12 Weeks of Access
TU ITI O N
VENICE:
Week 1 $1,925
Week 2,3,4 $1,525 ea
NYC/BARCELONA/MILAN/TORONTO: $6,500
ONLINE: $1,000
PR E R EQ U I S ITE
• Level 1: Fundamentals of Raw Cuisine
A B O UT TH I S CO U RS E
The Advanced Raw Cuisine series introduces
students to contemporary methods and
equipment applied to raw cuisine. In Level II
students are given more responsibilities, in an
effort to prepare them for life in a professional
kitchen. These responsibilities will range Day
to Day from checking in and properly storing
produce orders, to setting up mise en place for
class the next Day. Advanced Raw Cuisine is
offered in four separate, 1-week courses, each
course building upon the previous week. This
course package includes Advanced 1, 2, 3, 4.
9 E D U C AT E . E AT. E V O LV E .
COU R S E SYLLABU S A DVA N C E D 4
RAW CREATIVE APPLICATION - 30 HRS
A DVA N C E D 1 Advanced 4 focuses on recipe and product
BUILDING BLOCKS OF ADVANCED costing, all culminating in the “Shop Project”,
RAW CUISINE - 30 HRS which focuses on producing and costing
marketable raw vegan goods. Students
Building blocks of advanced raw cuisine expands
will learn the basics of ingredient costing,
on the lessons learned in Level I. Advanced 1
converting units, how to factor waste and
places an emphasis on instilling an understanding
small amounts of ingredients into the price of
of why a recipe is built a certain way, and how
a product, and how to determine a final selling
to adapt it. Throughout this week the students
price. Students will also flavor kombucha
will be exposed to the French Culinary concept
and learn about secondary fermentation.
of “Mother Sauces” and how PLANTLAB has
applied these in raw cuisine. During this week
students also learn how to work with agar agar,
S K I LL S + TEC H I N I Q U E
and further their work on recipe development. • Mother sauces
• Agar Agar
A DVA N C E D 2 • Raw Sous vide and compression
EQUIPMENT + TECHNIQUE - 30 HRS • Raw chocolate tempering
Advanced 2 emphasizes training students to work • Low temperature smoking of food
with modern kitchen equipment and how to apply • Fermenting kombucha
these tools toward preparing raw foods. Students
• Secondary fermentation
learn about the benefits of preparing food sous
vide, gain further familiarity with the ice cream • Advanced Raw bread
maker, low temperature smoking of foods, and • Plating modern raw desserts
prepare a dish incorporating the anti-griddle.
• Aged tree nut cheese
A DVA N C E D 3 • Recipe costing
• Product development
ADVANCED PASTRY + CONVERSIONS
Advanced 3 focuses on plating modern
composed raw desserts, tempering raw
chocolate, and advanced fermented tree nut
cheese plate composition. Students will further
explore fermentation with class discussion
covering fermenting nuts other than cashew
or macadamia, kombucha and its health
benefits and how to work with a variety of
different probiotics. Students will begin to
formulate ideas for their week 4 projects.
 LEVEL 3: PROFESSIONAL RAW CUISINE
PRO G R A M AVA I L A B LE I N
• Venice, Califonia
• NYC, New York
• Barcelona, Spain
• Milan, Italy
• Toronto, Canada
PRO G R A M D U R ATI O N
• 120 CONTACT HOURS
• Four (4) seperate one-week courses onsite
TU ITI O N
VENICE:
Week 1 $1,925
Week 2,3,4 $1,525ea
NYC/BARCELONA/MILAN/
TORONTO: $6,500
PR E R EQ U I S ITE
• Level 1: Fundamentals of Raw Cuisine
• Level 2: Advanced Raw Cuisine
A B O UT TH I S CO U RS E
Professional Raw Cuisine focuses on seasonal
and local inspired recipe and menu development,
as well as applying modernist techniques to
raw cuisine. Each week students are immersed
in a different aspect of the dining experience,
beginning with the amuse bouche and ending
with mignardises. Students are introduced to
new recipes and techniques supporting the
focus of that week, and will execute projects
inspired by that week’s focus. All Weeks
culminate in a student planned and run pop up
lunch or dinner. This course is heavily inspired
by the work of PLANTLAB and our Director
of Culinary Operations, Chef Jessica Oost.
This course is designed to challenge students
and provide a creative environment to truly
push the boundaries of plant based cuisine.
10 E D U C AT E . E AT. E V O LV E .
COU R S E SYLLABU S
PRO FE S S I O N A L
CU I S I N E 1
AMUSE BOUCHE + SMALL PLATES - 30 HRS
Professional Cuisine 1 focuses on the beginning
of the dining experience. Students will
learn and discuss the function of an amuse
bouche and small plate, test their own recipes
inspired by lessons learned, and execute a
presentation of each dish at the end of the
week. In this week the students are exposed
to how sodium alginate, calcium chloride, and
calcium lactate are used in spherification and
reverse spherification, using xanthan gum to
increase viscosity of liquids, and discuss using
seasonal produce to inspire menu choices.
PRO FE S S I O N A L
CU I S I N E 2
SHARE PLATES + MAIN COURSES - 30 HRS
Professional Cuisine 2 focuses on the larger
courses of the dining experience. Students
will discuss with instructors what distinguishes
a share plate from a small plate or main
course, and how a main course fits into a
tasting menu. Students will learn how to make
ricotta from almond milk, use agar agar to
clarify liquids, and execute an end of week
presentation incorporating lessons learned.
PRO FE S S I O N A L
CU I S I N E 3
PALATE CLEANSERS, DESSERTS,
AND MIGNARDISE - 30 HRS
Professional Cuisine 3 focuses on the end
of the dining experience. Students and
instructors will discuss the importance of a
palate cleanser between the savory courses
and the first dessert course and what makes
an appropriate mignardise. Students will learn
how to make foams and nut free ice creams
using versa whip, aerate tempered chocolate
and other desserts, make fluid gels using
agar agar, and execute a dessert tasting
menu for their end of week presentations.
PRO FE S S I O N A L
CU I S I N E 4
MENU DEVELOPMENT - 30 HRS
Professional Cuisine 4 brings all of the lessons
learned thus far together. The students will
discuss with their instructors how to run, plan,
and organize a pop up tasting menu, and then
prepare for and execute that menu at the end
of the week for an invited audience. Students
will also attend various field trips and lectures
designed to reinforce the importance of having
a relationship with produce suppliers and how
to appropriately source and use foraged items.
S K I LL S + TEC H N I Q U E
• Recipe and menu development
• Tasting menus
•A
 gar agar, xanthan gum, versa whip, and lecithin
• Aerated desserts and foams
• Clarifying liquids
• S pherification and reverse spherification
 LEVEL 4: FOOD FUTURE
PROG R A M AVA I L A B LE I N
• NYC, New York
PRO G R A M D U R ATI O N
• Four weeks onsite
TU ITI O N
NYC: $6,500
PR E R EQ U I S ITE
• Level 1: Fundamentals of Raw Cuisine
• Level 2: Advanced Raw Cuisine
• Level 3: Professional Raw Cuisine
A B O UT TH I S CO U R E S:
For graduates of Professional Raw Cuisine, the
Food Future program focuses on the application
of innovation, technology and cutting-edge
technique toward ideas that will change the
way the world eats and thinks about food.
Food Future focuses on groundbreaking ideas,
methods and philosophies that are shaping the
global culinary stage and represent the food
of the future. Each week, students will explore
the principles that define the new culinary
landscape, meet leaders in the plant-based
and sustainable world through weekly guest
hosts, lead group and individual projects toward
creative innovation, and immerse themselves
deeply into the New York City culinary world.
Food Future is meant to identify and expand the
principles which are quickly changing the food
landscape. Creative exercises will emphasize
both individual and group projects. Business
strategy, including marketing and branding,
are essential elements for plant-based food
to expand in the world and Food Future will
include these strategies into the curriculum.
11 E D U C AT E . E AT. E V O LV E .
COU R S E SYLLABU S F OO D FUTU R E 4
CRAFTING THE FUTURE OF FOOD
F OO D FUTU R E 1 Food Future 4 culminates with two nights of
pop-up dinner service at selected New York City.
STRATEGIC FOCUS FOR A
location. Media and other infl uencers will be
PLANT-BASED FUTURE
invited and the public will have the opportunity
Food Future 1 focuses on the initiation of 2 of to purchase tickets. The group will orchestrate all
the primary course projects; the business plan details of the evening from menu development,
and full menu development. These projects will
be worked on throughout the month. First guest
execution, presentation down to decor and
service. Students will receive a guest lecture
appearance will take place, as well as farmer’s from a hospitality professional to prepare for
market visit to Union Square Greenmarket, dinner the evenings. Students will promote their event
at Double Zero, and the introduction of small through social media, a page on our website,
group creative projects and presentations, to be
critiqued by local professionals. Students will
and modern marketing and branding platforms.
Student business plans will be presented to the
work collaboratively to share personal creations class and a panel of professionals for review.
and receive constructive feedback in real time. Graduates will be empowered to take their
education, work, and passion into the culinary
world to impact the way people experience food.
F OO D FUTU R E 2
INNOVATION AND THE CULINARY LANDSCAPE
CO U RS E E X PE R I E N C E S:
Food Future 2 embraces standards of a
• Entrepreneurship Guest Lecturers
professional kitchen; from organization to
scalability and how to execute food for volume, • Chef Guest Lectures
consistency, and for optimal dining experience.
• Writing a full menu
Specific exercises focus on plating skills, adding
an element of surprise, and presentation to • Visiting a 3-4 star kitchen
the diner. Students will continue to write their
• Deep Study into Building a Brand
business plan, work toward menu development,
enjoy a guest lecture, visit a local business in • Writing a Business Plan
alignment with our culinary vision, the Farmer’s
• Marketing Strategy
market, and visit to 3-4 star restaurant kitchen.
•W
 eekly visits to Farmer’s
Markets in peak-season
F OO D FUTU R E 3
• Visiting local indoor farm
CONTEMPORARY CULINARY VISION
•W
 eekly inspiration visits to
Food Future 3 exercises the most contemporary relevant local businesses
cuisine PLANTLAB is known for. Students
will explore low impact cooking options
and more advanced techniques employed
in our restaurants and test kitchens. The
group will visit to a local farm, receive guest
lecture from a wine and spirits, professional
sommelier and run and execute a cocktail
event keeping focus on the business plan
and menu for presentation during week 4.
 LEVEL 1: FUNDAMENTALS OF COOKING
PRO G R A M AVA I L A B LE I N
• NYC, New York
• PLANTLAB Online
PRO G R A M D U R ATI O N
• 120 CONTACT HOURS
• Four-week course onsite
O N LI N E ACC E SS
• PLANTLAB Online - 12 Weeks of Access
TU ITI O N
NYC: $6,500
ONLINE: $1,000
PR E R EQ U I S ITE
None
A B O UT TH I S CO U RS E
Level 1: Fundamentals of Cooking teaches
principal cooking methods as they apply to
plant-based meal preparation in a comprehensive
four-week course. The curriculum will cover
proper knife skills and how to steam, blanch,
sauté, sweat, sear, broil, roast, bake, braise,
stew, and grill. Using these techniques
students will learn how to prepare stocks,
broths, soups, grains, legumes, basic savory
flatbread and most importantly, vegetable
cookery. Throughout the course, we will
introduce global cuisines while creating
composed dishes. Upon completion of the
program, students will feel more confident and
comfortable in a home or professional kitchen.
12 E D U C AT E . E AT. E V O LV E .
COURSE SYLLABUS
CO O K I N G 1
INTRODUCTION TO PLANT-BASED COOKING
+ RECIPE CONVERSIONS - 30 HRS
Cooking 1 is nn introduction to a professional
kitchen with lessons of proper sanitation
practices, allergens and kitchen safety.
Practical labs will start with knife skills and
safety then move onto cooking labs making
stocks, broths, soups and sauces, dressings
and emulsifications. Students will learn how to
properly identify fruits, vegetables and grains.
Labs will carry on with steaming, blanching,
sweating, sauté and searing techniques. Simple
culinary math will be introduced with explanation
of the American vs. Metric measuring.
COO K I N G 2
CLASSIC COOKING METHODS
AND TECHNIQUES - 30 HRS
Cooking 2 continues with the fundamental
cooking techniques and introduces grilling,
roasting, broiling and basic sweet and savory
flatbreads such as pita and tortillas. Grain
cookery will also be introduced with gluten
and gluten-free identifications. The techniques
taught in week one and two will be used to
introduce global cuisines beginning with
cuisines of the United States. Students will
be introduced to menu development, ratios
in culinary math and composed dishes to
prepare and plate their daily preparations.
COO K I N G 3
INTRODUCTION TO GLOBAL CUISING - 30 HRS
Cooking 3 will continue with knife skills labs and
introductions to the global cuisines of Eastern
Asia, the Middle East, and the Mediterranean.
Students will build an understanding of what
food means to each culture and will learn how
to make traditional recipes plant-based. The
class will be broken up, each group will make
different recipes and then set up buffet, so
everyone has a chance to taste all the dishes
and discuss the process of making them.
CO O K I N G 4
RECIPE DEVELOPMENT - 30 HRS
Cooking 4 will continue on the flow of week 3
with knife skills and introduce the cuisines of
Europe and the Americas: central and south.
Along with the global cuisines students will
also learn about portion controls, the future of
food within the different cultures. The week
will end with a trip to the farmers market, a
cooking pratical and written final exam.
S K I LL S + TEC H N I Q U E
• Food safety
• Culinary Math: American Vs. Metric
Measurements, Ratios, Portion
Control, Ingredient Costs
• Technical Skills: Knife Skills, Wet
and Dry Cooking Techniques
• Vegetable Cookery: Green, Cruciferous and
Brassica, Nightshades, Roots and Tubers,
Cucurbits, Legumes, Lilies and Herbs
• Grain Cookery: Gluten-free and
Wheat Grains, Flours and Starches
• Basic Menu Development and Execution
 LEVEL 2: ADVANCED COOKING
PRO G R A M AVA I L A B LE I N
• NYC, New York
PRO G R A M D U R ATI O N
• 120 CONTACT HOURS
• Four-week course onsite
TU ITI O N
NYC: $6,500
PR E R EQ U I S ITE
Level 1: Fundamentals of Cooking
A B O UT TH I S CO U RS E
The month-long, Level 2: Advanced Cooking
is a month long class that builds on the skills
taught in Level 1: Fundamentals of Plant-Based
Cooking. The curriculum focuses on advanced
vegetable and grain cooking techniques to
create more complex dishes and build on global
cuisine and culture. Kitchen management
skills—with lessons around organization,
timing, and menu composition—will also be
emphasized to ensure students develop the
confidence needed to work in a professional
kitchen setting whether in a restaurant, at
a catering company, or as a private chef.
13 E D U C AT E . E AT. E V O LV E .
COU R S E SYLLABU S
A DVA N C E D CO O K I N G 1
Advanced Cooking 1 will introduce new
techniques such as smoking, curing, and
confitting to cook whole vegetables. To
accompany the vegetables students will
create complex sauces and marinades utilizing
advanced flavor-building techniques such as
cures, spice blends, aromatics, herbal infusions,
compound butters, and flavored oils.
A DVA N C E D CO O K I N G 2
Advanced Cooking 2 concentrates on the
substitutions of nuts for vegetables and
grains to create lighter versions of heavier
classic dishes while using advanced saucier
techniques and clarifications. These sauces will
be paired with vegetable farces such as faux
foie, rillettes, pates, burgers, and fillings using
vegetables, legumes, and grains. Grain gels
will also be introduced for healthier versions
of risotto, congee and cracker preparations.
A DVA N C E D CO O K I N G 3
Advanced Cooking 3 will start advanced levels
of dough work. Students will learn how to make
homemade pasta and dumpling dough using
both gluten and gluten-free ingredients. After
students display a competent skill level they will
be able to use the techniques taught in week
two to create stuffed pasta and dumplings with
sauces. Fermentation of grains and vegetables
will also be introduced and used to show
how to deepen flavor profiles and nutritional
levels of doughs and sauces even further.
A DVA N C E D CO O K I N G 4
Advanced Cooking 4 carries dough theory to the
sweeter side. Starting with savory applications
of tart, pie and biscuit doughs to create
traditional dishes such as pot pies, empanadas,
and savory hand pies. These techniques will
then be used to create sweeter versions of the
same dishes as well as classic fruit and cream
pies, crumbles, and tarts. Students will then
use the techniques learned throughout the
month to create a three-course menu with an
execution of two of the dishes for a final exam.
SKILLS + TECHNIQUE
• Culinary Math: Dinner Party
Pricing, Food and Labor Costs
• Advanced Knife Skills
• Advanced Flavor Building
• Whole Vegetable Cookery
•S
 moking, Curing, and Confit
• Vegetable, Legume, and Grain
Protein Substitutions
• Advanced Saucier Techniques and Clarification
• Vegetable Farces
• Homemade Pasta
• Sweet and Savory Pies/Crumbles
• B asic Dough
• Fermentation
• Grain Gels
• Time Management and Speed Trials
• Weekly Menu Writing
• Continuation of Food in Culture
and Gastronomy Importance
 LEVEL 3: PROFESSIONAL COOKING
PRO G R A M AVA I L A B LE I N
• NYC, New York
PRO G R A M D U R ATI O N
• 120 CONTACT HOURS
• Four-week course onsite
TU ITI O N
NYC: $6,500
PR E R EQ U I S ITE
• Level 1: Fundamentals of Cooking
• Level 2: Advanced Cooking
A B O UT TH I S CO U RS E
Level 3: Professional Cooking focuses on cutting-
edge cooking methods, and, building upon
Levels 1 and 2, challenges students to create
high-level dishes as though in a professional
kitchen. The final course of the cooked series
will go through advanced culinary techniques
and equipment resulting in a pop-up dinner
service. Students will create a ten-course
dinner containing canapés, amuse bouche,
five courses, palate cleanser, dessert, cheese,
and coffee/tea service with mignardises. The
dinner will be conceptualized and executed
entirely by the students as a team, down to
the service and its associated labor costs.
14 E D U C AT E . E AT. E V O LV E .
COU R S E SYLLABU S
PRO FE S S I O N A L
COO K I N G 1
Professional Cooking 1 will introduce advanced
equipment and the techniques associated with
using them. Tempeh will be milled in class,
vacuum sealed and fermented for use in the pop-
up. Fermented, preserved, and jarred items will
begin on the first days to give it time to be used
in the final dinner. Jarring, preserves, and lacto-
fermentation will also be taught and enjoyed
on the last day of class. This first week will also
introduce advanced infusions and tinctures
for medicinal purposes and flavor building.
PRO FE S S I O N A L
CO O K I N G 2
Professional Cooking 2 will continue the
lessons from week one. Students will learn
how to use a traditional Konro Charcoal
grill known for encapsulating food with its
natural smoke. Liquid Nitrogen will be used
for sweet and savory applications along with
the Paco Jet. The immersion circulator and
vacuum sealer will be introduced as a way
to slow cook and rapid infuse flavors.
PRO FE S S I O N A L
CO O K I N G 3
In Professional Cooking 3, students will be
broken out of the student mold and be expected
to carry on as professional chefs. As a group,
students will discuss the theme of the dinner,
and the class will be broken into teams for recipe
development and task delegation. The group
will stay together until the end of the pop up
taking turns cooking and serving the guests.
Throughout the week, students will also have
lessons on etiquette, service, introduction to
beverages and pairings, as well as extensive
review of their menu, prep schedule, and pricing
that will be discussed between the group and
the instructors. The groups will share their work
with the whole class and then learn how to cost
the entire menu and determine a selling price.
PRO FE S S I O N A L
CO O K I N G 4
In Professional Cooking 4, the final week,
students will be expected to have completed
mise en place and order lists. They will be
expected to submit their orders to the instructor
as if they were ordering from a purveyor.
They will use the week to prep their dishes,
choose their garnishes, plates and organize
their timing and mental mise en place. The
groups will learn to rely on each other by
channeling a restaurant brigade to make sure
the dinner comes together as a whole.
S K I LL S + TEC H N I Q U E
• Working with Professional Equipment:
Sous Vide, Paco Jet, Liquid Nitrogen,
Pressure Cooker, Konro Charcoal Grill
• Advanced Fermentation: Tempeh
and Homemade Tofu, Preserves
• Intro to Quick Pastries and Desserts
• Advanced Infusions
• S ervice Etiquette
• Independent Reipe Development
and Documentation
• Event and Catering Preperations and Controls
•F
 inal Pop-up Menu Development, Prep,
Costing, Service, and Execution
• Introduction to Tea, Coffee, and
Beverage Service/Pairing
 BAKING
PRO G R A M AVA I L A B LE I N
• NYC, New York
PRO G R A M D U R ATI O N
• 120 CONTACT HOURS
• Four-week course onsite
TU ITI O N
NYC: $6,500
PR E R EQ U I S ITE
None
A B O UT TH I S CO U RS E:
Plant-Based Baking course teaches the building
blocks of the art of plant based baking. This
exclusive 4 week course is an art and a science
that adds a whole new perspective to sweet
and savory. Instructors will guide students
through the steps of plant-based bread and
pizza making, from quality ingredient selection
through storage, teaching principles students
will rely on throughout the program and
beyond. Students will become familiar with the
terminology, cutting edge tools, top of the line
equipment and organization of a real bakery.
15 E D U C AT E . E AT. E V O LV E .
COU R S E SYLLABU S
BA K I N G 1
INTRODUCTION TO BAKING TECHNIQUES
AND INGREDIENTS - 30 HRS
The program begins by giving students an
in-depth understanding of the ingredients,
techniques, and procedures they will use
throughout the program. ldentification and
discussion of the essential ingredient groups in
baking: sugar, dairy replacements, fruit, flours
both gluten and gluten free, and chocolate will
take place in week one. Students will learn
weights and measures, culinary math, food
safety, sanitation, and equipment identification.
BA K I N G 2
BREADS AND OTHER YEAST
RAISED DOUGHS - 30 HRS
Students will learn the technique and theory
of working with yeasted doughs: fermentation,
dough hydration, temperature control,
kneading, and shaping. They will learn how to
calculate and utilize bakers’ percentages, with
application in sponge, sour, straight dough
formulations, and more. In week two students
will bake a variety of different delicous treats
including rye bread, olive bread, fermented
sourdough loafs, pizza dough and foccacia.
. • S tretching techniques to form the perfect crust
BA K I N G 3
GLUTEN-FREE BAKING - 30 HRS
In week 3 students will learn all about gluten
and its function in baking. Students will be
shown how to recreate the gluten structure,
and what ingredients are suitable for gluten-
free baking. These recipes use real ingredients
which nourish, and use no preservatives or
additives. The recipes will bring excitement
and interest to every student utilizing both
yeasted and quick breads to allow them to
be creative. Students will bake gluten free
bagels, scones, breads, buns and foccacia.
BA K I N G 4
GLUTEN-FREE BAKING (cont) - 30 HRS
In their final week students will continue to
learn and work with gluten free baking. This
week is where all modules from previous Weeks
come together and students work on creating
thier own bread recipes all orginating from a
starter created in week one. Students will take a
comprehensive final exam covering the entire 4
Weeks of class to culminate Plant-Based Baking.
S K I LL S + TEC H N I Q U E S
• Quick breads
• Whole grain breads
• Pastry
• Focaccia and pizza dough
• Sprouted breads
• Gluten Free breads and dough
• Flatbreads
 LEVEL 1: PASTRY + DESSERTS
PROG R A M AVA I L A B LE I N COU R S E SYLLABU S
• NYC, New York This course will be a blend of cooked and raw
plant-based vegan pastry and dessert techniques.

PRO G R A M D U R ATI O N
• 120 CONTACT HOURS S K I LL S A N D TEC H N I Q U E S:
• Four-week course onsite
• Sprouting and culturing of grains, seeds,
and nuts used in raw and baked goods

TU ITI O N
• Yogurt, granola, protein bars, breakfast
NYC: $6,500 staples great for cafes and restaurants

• Creaming method; loaf breads, cookies,

PR E R EQ U I S ITE pound cakes, brownies and bars

None
• Raw creams and spreadable cheeses for fillings

• Rub-in and pie dough method, used to create

A B O UT TH I S CO U R E S: flaky crusts, and tender biscuits and scones
PLANTLAB Level One Pastry + Desserts focuses
on fundamental techniques and principles of
• Utilizing the whole fruit; candied
plant based baking and pastry. Learning classic
zests, purees, leathers, glass, coulis,
philosophies while introducing new innovative
soups, citrus stock, and infusions
elements, during this 4-week course students will
be diving into the science of baking, exploring
alternative ways of classical ideology of pastry, • Contemporary plating and finishing
and pushing boundaries of what defines pastry. techniques used in bakeries and restaurants

Students will explore sprouted grains, nut milks,

sugar/ flour alternatives, and culturing. Expanding
into raw and baked fundamentals, creaming
method, pie dough method, emulsification,
gelification, dehydrating, and composed desserts.

By the end of level one students will have a

clear understanding of a variety of techniques,
setting the foundation of their pastry
endeavors. From raw cookies to loaf cakes
and pies, students will have tools to create,
explore and expand their own creativity.

16 E D U C AT E . E AT. E V O LV E .
 LEVEL 2: PASTRY + DESSERTS
PRO G R A M AVA I L A B LE I N COU RS E SYLLABU S
• NYC, New York This course will be a blend of cooked and raw
plant-based vegan pastry and dessert techniques.
PRO G R A M D U R ATI O N
• 120 CONTACT HOURS
• Four-week course onsite
S K I LL S A N D TEC H N I Q U E S:
TU ITI O N
NYC: $6,500 • Basic and classical cakes, both American
and European classics. Exploring varieties

PR E R EQ U I S ITE of cakes, tortes, and filled cakes

• Level 1: Pastry + Dessert • Discuss portioning, cake tastings,

A B O UT TH I S CO U R E S:
PLANTLAB Level Two Pastry + Desserts
focuses on branding, advanced techniques
and classical patisserie items. During this
4-week course students will focus on cake
construction and theory, the history of pastry,
how it has evolved, and what the future looks
like, branding/ identifying target audience,
discussing ethical business theory and our
impact in the industry. Students will be exploring
frozen dessert concepts both raw and cooked,
novelty items, and healthy summertime treats.
The techniques gained in level two incorporate
flair, finishing, and precision. Learning how to
properly fold sponge cake, churn ice cream,
and bake a macaron are a few examples.
and how to cut a wedding cake
• Novelty treats bring joy to everyone; we will be
exploring more wholesome ice cream sandwiches,
dipped cones, composed popsicles and palettas
• Summer is not complete without ice creams,
sorbets, sherbets, froyo, semifreddo, and
kulfis. Taking the classic custard and giving
it a healthier update, creating our own
raw, cooked, and cultured creations
• Caramelization Vs. Maillard reaction, how do
these affect flavor, texture, and appearance
• The impact raw pastry has in the industry

It is important to understand where the

• Aeration, meringue and mousses,
desserts you are creating originated from,
exploring raw, and cooked techniques,
paying homage to the classics; pavola, eclairs,
and when is the best application
joconde cake and baked Alaska will be
making an appearance and given a PLANTLAB
twist. During the last week chocolate and • Composed, catering, and buffet
caramel fundamentals will be introduced to plating techniques
get students prepared for level three.

17 E D U C AT E . E AT. E V O LV E .
 LEVEL 3: PASTRY + DESSERTS
PRO G R A M AVA I L A B LE I N COU RS E SYLLABU S
• NYC, New York This course will be a blend of cooked and raw
plant-based vegan pastry and dessert techniques.
PRO G R A M D U R ATI O N
• 120 CONTACT HOURS
• Four-week course onsite
S K I LL S A N D TEC H N I Q U E S:
TU ITI O N
NYC: $6,500 • Raw chocolate making

PR E R EQ U I S ITE • Tempering couverture chocolate

• Level 1: Pastry + Dessert
• Level 2: Pastry + Dessert
• Caramels, toffees, praline and nougat, drageé

A B O UT TH I S CO U R E S: • Tablets, hand rolled truffles, molded bonbons

PLANTLAB Level Three Pastry + Desserts
focuses on menu writing, recipe development,
• Entremets, glazes, and inclusions
costing, and composed individual projects.
During this 4-week course the focus is in the
details, chocolate tempering, candy making, • Composed candy bars, enrobing
composed candy bars, raw chocolate, and
entremets. In addition, developing a cohesive
menu, with costing, recipe formatting, and • The journey of sugar
detailed preparation and production sheets.

Students will be taking the sweet pledge into

the science behind chocolate and confections,
working with sugar alternatives, and creating more
wholesome confections. Peeling away the layers
of entrements, and getting a clear understanding
of “eatability”. While exploring the traditions,
cultural influences, and impacts of the candy/
confectionary industry on our community.

18 E D U C AT E . E AT. E V O LV E .
 CULINARY NUTRITION
PRO G R A M AVA I L A B LE I N COU R S E SYLLABU S
• PLANTLAB Online
WEEK 1
VEGAN NUTRITION - 30 HRS
PRO G R A M D U R ATI O N
Week 1 focuses on the building blocks of
• 120 CONTACT HOURS nutrition, including specific plant-based and
• PLANTLAB Online - 12 Weeks of Access raw vegan nutrition information. Students will
learn how to maximize protein intake on a plant-
based diet, and the importance of consuming
Students will be introduced to Macrobiotics,
Ayurveda, Traditional Chinese Medicine,
a Raw Foods Diet, and Fruitarianism.
WEEK 4
KITCHEN PHARMACY - 30 HRS
Week 4 will offer and in depth look into natural
solutions. We will provide an overview of
common ailments and their plant based remedies.
Students will learn the benefits of various

TU ITI O N a balanced ratio of healthy fats. Sprouting and

ONLINE: $1,000
PR E R EQ U I S ITE
None
A B O UT TH I S CO U RS E:
The PLANTLAB Culinary Nutrition program
provides a comprehensive overview of principal
nutrition information, and a range of common
dietary healing modalities. Students learn recipes
and techniques from many different nourishing
traditions; as well as a variety of raw food
dishes that are designed for healing and less
gourmet. Students are provided with an overview
of common allergens and the importance of
excluding them in a healing diet and taught how
to find a balance within themselves by becoming
well-informed. While the culinary program
ultimately focuses on a raw food diet, the science
behind it, and why we believe that raw foods
should be incorporated into a balanced diet,
we believe that education and balance is truly
the key to understanding wellness. Although
we do not stand behind an “all or nothing”
approach, this course is plant-based, backed by
a strictly vegetarian diet. Through this program
PLANTLAB strives to embrace the individual
so that they are able to offer empathetic
dietary guidance, and leave this program with
a well-rounded knowledge of nutrition.
fermentation will be explored as a means of
ingredients, focusing primarily on common fruits,
vegetables, plants and herbs. The student will
unlocking nutrients, and enhancing absorption of learn how to create their own natural skin care
macro and micronutrients in the body. Students products, natural cold remedies, and how to
will make gourmet recipes using alternative create balanced tonics and tinctures to develop
sweeteners, and learn about how alkalizing the their own internal and external natural medicines.
body and activating the enzymes in food can
lead to better digestion and overall health. S K I LL S + TEC H N I Q U E:
• The foundation of plant-based nutrition
WEEK 2
•F
 ermentation, sprouting, soaking, alkalinity
WHY RAW? GLUTEN FREE? - 30 HRS
• L ow glycemic sugars and alternative sweeteners
Week 2 focuses on the science and benefits
of a raw vegan diet. Students will become • Food combining
acquainted with using minimally concentrated • Superfoods and ethically sourcing them
sweeteners and nuts, and exploring the
principles of food combining. Students will • I ngredients for skin health and
learn how to stock a nutrient dense kitchen outer beauty, food pharmacy
and how to incorporate basic substitutes and
easy plant-based recipes into their culinary
repertoire. Week 2 will also touch on common
allergens and their substitutions—including
gluten free baking and using alternative flours.
Superfoods will also be studied as a way to
easily boost nutrition and antioxidant content.
WEEK 3
INTRODUCTION TO HEALING DIETS - 30 HRS
Week 3 offers an introduction and overview to
the classic dietary healing traditions and their
benefits. This week is about understanding
the defining elements of different diets
associated with wellness—their history,
styles and science behind the diets. Students
will learn recipes, techniques, and unique
principles that define these different cuisines.

19 E D U C AT E . E AT. E V O LV E .
 CHOCOLATE
PRO G R A M AVA I L A B LE I N COURS E SYLLABU S
• NYC, New York
This course will be a blend of cooked and raw
plant-based vegan pastry and dessert techniques.
PRO G R A M D U R ATI O N
• 30 CONTACT HOURS
• One-week course onsite
S K I LL S A N D TEC H N I Q U E S:

TU ITI O N • Making raw chocolate

NYC: $1,500
• Making and tempering couverture chocolate
PR E R EQ U I S ITE
• Making white and ‘milk’ chocolate
None

A B O UT TH I S CO U R E S: • Shell casting, ganache fillings, using fruits/

vegetables, dry infusions, and nut butters
PLANTLAB Chocolate focuses on all things
chocolate, tasting, making raw and couverture
chocolate, and understanding the process of bean • Slab ganache, enrobing
to bar. This intense one week course will dive into
the growing regions, ethics of chocolate and how it • Tablets,mendiant, how to use
is sourced, understanding how raw and couverture chocolate as a vessel
differ, tempering, shell casting and ganache theory.

• Raw ganache, superfood bars, cacao spreads.

Looking into the science behind chocolate,
students will gain a greater understanding of
emulsifications, crystallization, and tempering.
Creating seasonal, classic, and contemporary
ganaches, creams, and caramel fillings, expanding
into shell casting, enrobing and decorating.

2 0 E D U C AT E . E AT. E V O LV E .
 FERMENTATION + CHEESE
PRO G R A M AVA I L A B LE I N
• Venice, Califonia
• NYC, New York
PRO G R A M D U R ATI O N
• 60 CONTACT HOURS
• Two-week course onsite
TU ITI O N
VENICE:
Week 1 $1,250
Week 2 $1,250
VENICE/NYC: $2,500
PR E R EQ U I S ITE
None
A B O UT TH I S CO U R E:
The curriculum explores the various types of
fermentation, the basic skills and equipment
required to start fermenting at home, and
the many diverse factors and processes of
fermentation. Students have hands on experience
making kimchi and creating fermented cheese.
Participants are taught to use fermented
foods in a variety of PLANTLAB recipes, and
will create fermented vegetables, the perfect
accompaniment to fermented tree nut cheeses.
CO UR SE SYLLABU S
21 E D U C AT E . E AT. E V O LV E .
FE R M E NTATI O N
WEEK 1 - 30 CONTACT HOURS
This week breaks down popular fermented
foods plus a variety of lesser known recipes
and provides students with instruction,
valuable tips, and demos to become a
confident fermenter. Students will learn
classic fermentation techniques and ways to
incorporate them into innovative raw recipes.
CHEESE
WEEK 2 - 30 CONTACT HOURS
The world of artisan tree nut cheeses is truly
fascinating. In this week students learn the
science behind fermenting and aging vegan
cheese. Students learn the processes involved
in aging and fermenting, and how to apply
these in order to obtain specific results, such
as making a solid ‘cheddar’ or a cheese with a
creamy, spreadable consistency. Different flavor
profiles are explored as students work with
a variety of recipes. Students learn the art of
cheese board presentation and suitable pairings
as a unique part of this innovative course
SKILLS AND TECHNIQUES:
• Fermented yogurt
• Kombucha
• Quick and easy tree nut cheeses
• Fermented tree nut cheeses
• Aged tree nut cheese
• Kimchi
• Pickled vegetables
• Kefir
 RAW DESSERTS
PRO G R A M AVA I L A B LE I N C OU RS E SYLLABU S
• NYC, New York
• Venice, California DAY 1
• PLANTLAB Online
Prep Day instruction allows students to get ready to utilize basic nut
flours in traditional cookies, quick chocolate bark, and applying a
new twist on classics. Students learn basic plating techniques.
PRO G R A M D U R ATI O N
• 30 CONTACT HOURS ONLINE DAY 2
• 15 NYC/VENICE CONTACT HOURS + ONLINE Techniques covered in day 1 are taken to the next level to create a raw
• One-week course onsite icing for decorating cookies. Students utilize dried fruit to make energy
bars, learn basic recipes for ice cream and further their plating skills.

O N LI N E ACC E SS DAY 3
PLANTLAB Online - 3 weeks of access Students work with Agar Agar to create exciting raw
desserts. They are given an introduction to the art of
tempering chocolate and its uses in raw desserts.

TU ITI O N
NYC: $1,500
VENICE: $1,000
ONLINE: $300
DAY 4
Skill sets become more centralized as the course focuses on
creating raw forms of classically loved desserts, such as tart crusts,
chocolate cake and cheesecake while working with fermented
items such as miso and kefir for an added health benefit.

DAY 5
PR E R EQ U I S ITE On the final day, students present two advanced desserts combining
None many different elements of skill and presentation covered throughout
the course. Students complete the course by creating their own
dessert that utilizes the refined techniques built throughout
the week, combined with their own creative inspiration.
A B O UT TH I S CO U RS E
In this one week course students learn the fundamentals of raw plant-
based culinary arts, led by our Raw Pastry Chef, through the basic process S K I LL S + TEC H N I Q U E
of creating raw adaptions of classic desserts. Recipes in this course are
free of gluten, refined flour and sugar. Techniques include the creation • Basic dehydration techniques
of raw flours, sauces, ice creams, cookies, pie crusts, and other delicious • Raw flours using oats, nuts, or both
pastries. Students learn fundamental technique to execute handcraft
• Tempered chocolate
fabulous desserts, creating valuable skills to complement all levels of
practice from the health-conscious home cook to the professional chef. This • Raw ice cream
course provides a comprehensive look at the method behind raw dessert
• Cookies, cakes, and pies
pastry including the use of alternative flours, sweeteners, and dehydration
techniques. Raw pastry is an important part of the new culinary landscape, • Coconut-cased yogurt and creams
and the skills learned in this course are inspiring the pastry world every day.
• Fruit-based jams and sauces

2 2 E D U C AT E . E AT. E V O LV E .
 ESSENTIALS OF RAW
PRO G R A M AVA I L A B LE I N C OU RS E SYLLABU S
• Venice, California
DAY 1
Introduction to raw cuisine with a thorough orientation to our program
PRO G R A M D U R ATI O N and philosophy. Students will learn their first classic PLANTLAB recipe.

• 15 CONTACT HOURS
• One-week course onsite DAY 2
Students will practice knife skills on day 2 with supervision and feedback
from their instructors. This day of the course emphasizes acquainting
TU ITI O N the students with basic kitchen equipment, a few simple recipes, proper
handling and use of ingredients, and standard food safety regulations.
VENICE: $1,250

DAY 3
This day of class gives students the knowledge of how each component
PR E R EQ U I S ITE 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.
None

A B O UT TH I S CO U RS E
Discover the amazing health benefits of eating raw! This one week course
provides an introduction to raw cuisine and the different techniques and
principles behind raw food preparation. Students learn a variety of cutting-
edge recipes, develop a deeper understanding of basics of raw cuisine
and are equipped to prepare delicious and nutritious raw meals at home.
DAY 4
Introduction to raw pastry and cheese focuses on preparation
of the various ingredients to produce small, bite size, raw
desserts, savory pastries and quick cheeses.
DAY 5
This Day focuses on utilizing plating skills to elegantly compose
recipes and prepare dishes with more advanced plating
techniques. Each student will be required to present one
complete dish that utilizes the skills learned in days prior.

S K I LL S + TEC H N I Q U E
• Introduction to raw cuisine
• Using blenders and food processors
• Create your own nut milk
• Nutritious smoothies
• Raw pasta
• Fresh and vibrant salads
• The art of raw dessert

2 3 E D U C AT E . E AT. E V O LV E .
 ESSENTIALS OF SUPERFOODS
PRO G R A M AVA I L A B LE I N
• PLANTLAB Online
PRO G R A M D U R ATI O N
• 50 CONTACT HOURS
• PLANTLAB Online - 6 Weeks of Access
TU ITI O N
ONLINE: $500
PR E R EQ U I S ITE
None
A B O UT TH I S CO U RS E
The first educational course based on
superfoods, delivered in collaboration with
the world’s premier superfoods brand, Navitas
Naturals, and PLANTLAB Online. The curriculum
of Essentials of Superfoods is divided into four
one-week modules, lessons feature cutting-edge
video lectures and demonstrations by superfood
expert and Navitas Naturals spokesperson, Julie
Morris with appearances by PLANTLAB as well
as other unique forms of instruction. Students
not only enjoy making modern recipes enhanced
by Superfoods, but are also taught how to
effortlessly “sneak” them into any favorite recipe,
raising their nutritional value. A midterm, final
exam and creative final project allow students
to demonstrate everything learned, and further
explore their own superfood passion. Experience
the benefits of superfoods in this exciting course!
2 4 E D U C AT E . E AT. E V O LV E .
COU R S E SYLLABU S
WEEK 1
25 CONTACT HOURS
Week one begins with a thorough orientation
of the curriculum, the Online academy and the
overall philosophies of Navitas Naturals and
PLANTLAB. Students are educated about the
history, potent nutrition, flavor, performance
benefits and culinary uses of superfood
berries, greens, seeds, and a few superfoods
in a class all their own. Students work with
the ingredients in several recipes designed to
delight the palate, deliver energy and boost
immunity and longevity. Week 1 emphasizes
accessible and easy methods to incorporate
superfoods into the daily diet. Students end
the week by applying their creativity to a
superfood dessert recipe sure to please!
The health benefits of superfoods are
tremendous, and yet, many do not understand
why or how to properly add them into their diet.
Week one emphasizes these short and long term
benefits, and provides a thorough examination
of proper usage to assure maximum nutrition,
flavor and benefit. Week one also introduces
proper superfoods flavor balancing and recipe
building to enhance the dish. Students expand
their culinary repertoire as we explore the unique
flavors, textures, uses and pairings of superfoods.
Each Day focuses on a different recipe category
including snacks, mains, elegant brunch and even
an entire Day dedicated to superfood desserts.
WEEK 2
25 CONTACT HOURS
Each Day of week 2 focuses on unique
superfood recipes created to achieve specific
performance benefits. Boost brain power,
enhance energy, improve athletic ability
and learn specific recipes to enjoyably and
effectively cleanse the body, while powering
up the immune system and nourishing inside
and out. Superfoods work to achieve maximum
efficiency and results and are an integral
component to a well functioning body and mind.
The final week is also includes a range of
aspects of cacao are explored, from its history,
cultivation, traditional usage and culinary
applications. Cacao is far more versatile than
most realize. Learn proper usage and enjoy cacao
products through a number of innovative sweet
and savory recipes sure to make your tastebuds
dance and your body sing! Week four binds
elements of health, performance and flavor to
further refine the understanding and utilization
of superfoods on a daily basis for maximum
benefits. End the course with a “Superfood
Map” overview and flow-chart of superfoods
around the world. The course concludes with a
written final exam and creative final project!
S K I LL S + TEC H N I Q U E
• Smoothies
• Cleansing and detoxifying
• Snacks
• Chia and flax as egg replacement
• 3-course superfood meal
• Brunch
• Performance and health benefits
• Desserts
• Super herbs
 SPORTS NUTRITION

PRO G R A M AVA I L A B LE I N C OU RS E SYLLABU S

• PLANTLAB Online

WEEK 1
PRO G R A M D U R ATI O N 25 CONTACT HOURS

Students are introduced to the guiding principles of the Thrive Diet.

• 50 CONTACT HOURS
Different forms of stress are discussed, along with the reduction of
• PLANTLAB Online - 6 Weeks of Access
stress through plant-based nutrition and improved digestion, and the
benefits of reduced stress for sleep and recovery. The first week of the
course emphasizes macronutrients with a full day devoted to breaking
TU ITI O N the myth that you cannot get enough protein from plant-based sources.

ONLINE: $500
WEEK 2
25 CONTACT HOURS
PR E R EQ U I S ITE In week two, students learn the three basic levels of intensity and how
None to properly fuel and time nutrition before, during and after a workout.
Micronutrients and superfoods are discussed as they relate to reaching
optimal levels of performance. All course topics are tied together with
a final project that entails the creation of a meal plan for a full day.
A B O UT TH I S CO U RS E
Join professional endurance athlete Brendan Brazier, bestselling author
of the Thrive book series and formulator of the award-winning line of S K I LL S + TEC H N I Q U E
plant-based Vega nutritional products, as he shares the principles of
• Nutrient-dense breakfasts
plant-based nutrition that made him an Ironman and two-time Canadian
50K ultramarathon champion. This two-week course covers the full • Pre-workout energizers
spectrum of sports nutrition topics including reducing stress and • Sports drinks
improving sleep to speed recovery, nutrient density and digestion, • Balanced energy bars
macro and micronutrients and plant-based protein, goal-based nutrition
• Hydration and electrolytes
timing, superfoods for peak performance and the mind-body connection.
Designed not just for athletes, but for anyone looking to boost physical • Soaking and sprouting
and mental health this sports nutrition course will give students a • Plant-based protein sources
competitive edge and take their health and fitness to the next level.
• Reducing nutritional stress with net-gain nutrition
• Digestion and nutrient absorption
• Principles of the Thrive Diet

2 5 E D U C AT E . E AT. E V O LV E .
 ELITE SPORTS NUTRITION
PRO G R A M AVA I L A B LE I N C OU RS E SYLLABU S
• PLANTLAB Online
WEEK 1
25 CONTACT HOURS
PRO G R A M D U R ATI O N
Going even further in depth than the prerequisite Sports Nutrition
• 50 CONTACT HOURS course, students are introduced to the four components of vitality
• PLANTLAB Online - 6 Weeks of Access that will help them perform better in sport and in life. High-return
exercise is discussed, including what it means to be smart about energy
investment. Macronutrients, energy systems, nutrition timing and training
of the mind are looked at in detail as they relate to optimizing training
TU ITI O N and recovery while minimizing the negative effects of exercise.

ONLINE: $500
WEEK 2
25 CONTACT HOURS

PR E R EQ U I S ITE The second week of Elite Sports Nutrition introduces the Thrive Fitness
Program. Students will determine whether they are training for endurance or
Sports Nutrition
strength and will be guided in developing an elite level training and nutrition
plan based on their specific goals. The course concludes with a presentation
of the training and nutrition plan that each student has developed.
A B O UT TH I S CO U RS E
In Elite Sports Nutrition, professional endurance athlete Brendan Brazier
builds upon the lessons and techniques taught in Sports Nutrition to help
S K I LL S + TEC H N I Q U E
you transcend your athletic goals and reach a brand new level of fitness • The 4 Components of Vitality
and vitality. Whether your interest is in strength training, endurance
• pH levels and optimal health & performance
training, or achieving your ideal weight, Brendan will guide you through
specialized lessons focused on topics such as body composition, lean • R eturn on investment: more effective training
muscle, advanced recovery techniques, energy systems, elite meal plans,
• Energy systems and training specificity
metabolism-boosting foods, increasing mental focus, periodization and
goal setting. Designed with vegan athletes in mind, students graduating • Training & nutrition periodization
from this series take away the skills, training and knowledge to help them • Mental component of training
achieve breakthrough performances, optimal health and longevity in sport.
• Performance nutrition strategies

• Raising VO2 Max

• Causes of fatigue

• Accelerating recovery

2 6 E D U C AT E . E AT. E V O LV E .
 WORKSHOPS

PRO G R A M S AVA I L A B LE I N
• Venice, Califonia

PRO G R A M D U R ATI O N
2 hour - 10 hour programs

TU ITI O N
$65 - $500

PR E R EQ U I S ITE S
None

ON-SITE WORKSHOPS ARE

IN-DEPTH 1 OR 2 DAY COURSES,
OFTEN OFFERED OVER A WEEKEND.

2 7 E D U C AT E . E AT. E V O LV E .
 RAW.
PRO G R A M AVA I L A B LE I N
• Venice, Califonia

PRO G R A M D U R ATI O N
5 hours

TU ITI O N
$250

PR E R EQ U I S ITE
None

A B O UT TH I S CO U RS E
Discover the amazing health benefits of eating raw! This one day intensive provides an
introduction to raw cuisine and the different techniques and principles behind raw food
preparation. Students learn a variety of cutting-edge recipes, develop a deeper understanding
of basics of raw cuisine and are equipped to prepare delicious and nutritious raw meals at home.

R EC I PE S + S K I LL S
• Introduction to raw cuisine
• Using blenders and food processors
• Create your own nut milk
• Nutritious smoothies
• Raw pasta
• Fresh and vibrant salads
• The art of raw dessert

2 8 E D U C AT E . E AT. E V O LV E .
 DESSERTS.
PRO G R A M AVA I L A B LE I N
• Venice, California

PRO G R A M D U R ATI O N
3 hours

TU ITI O N
$125

PR E R EQ U I S ITE
None

A B O UT TH I S CO U RS E
This is a perfect introduction to the key principles of raw desserts. Students will learn
to create elegant raw confections, with the knowledge to build onto more advanced
pastry techniques if desired. The recipes offered in this weekend workshop combine
simple techniques with the modern elegance PLANTLAB has made famous.

R EC I PE S + S K I LL S
• Superfood puddings
• Raw caramel
• Fruit bavarois

2 9 E D U C AT E . E AT. E V O LV E .
 POWERED.
PRO G R A M AVA I L A B LE I N
• Venice, California

PRO G R A M D U R ATI O N
3 hours

TU ITI O N
$125

PR E R EQ U I S ITE
None

A B O UT TH I S CO U RS E
Inspired our popular PLANTLAB Online course series with Brendan Brazier, this
introductory course is designed for anyone with an interest in health and fitness,
looking to strengthen their practice. The workshop covers the most efficient
sources of plant-based proteins, fats and carbohydrates, as well as proper meal
planning, recovery foods and the importance of fats for mental focus.

R EC I PE S + S K I LL S
• Recovery shakes
• Pre-workout bars
• Clean desserts
• High energy snacks

3 0 E D U C AT E . E AT. E V O LV E .
 CACAO.
PRO G R A M AVA I L A B LE I N
• Venice, California

PRO G R A M D U R ATI O N
5 hours

TU ITI O N
$275

PR E R EQ U I S ITE
None

A B O UT TH I S CO U RS E
Chocolate making is about inspiring the senses! The Art of Raw Chocolate explores the various
applications of raw cacao, its health benefits and rich history. The curriculum expands upon
the difference between the various forms of cacao, use of natural, plant-based sweeteners
and offers an introduction to superfoods. Students learn the techniques and skills involved in
tempering chocolate and cover the various ways chocolate can be handled, and the benefits
of each technique. Students craft raw, plant-based alternatives to traditional filled chocolates,
pastries, sauces, fudge and treats. Preparing artisan chocolate is liberating for a chef in a number
of ways. There are fewer ingredients required, therefore, the creative inspiration becomes all
about technique, redefining taste and texture, and searching for new ways to present a classic.

R EC I PE S + S K I LL S
• Working with raw cacao products
• Incorporating superfoods
• Decadent truffles
• Savory chocolate entree
• Tempered chocolate technique

31 E D U C AT E . E AT. E V O LV E .
 CHEESE.
PRO G R A M AVA I L A B LE I N
• Venice, California

PRO G R A M D U R ATI O N
4 hours

TU ITI O N
$199

PR E R EQ U I S ITE
None

A B O UT TH I S CO U RS E
The world of artisan tree nut cheeses is truly fascinating. In the PLANTLAB Cheese
course students learn the science behind fermenting and aging vegan cheese.
Students learn the processes involved in aging and fermenting, and how to apply
these in order to obtain specific results, such as making a solid ‘cheddar’ or a
cheese with a creamy, spreadable consistency. Different flavor profiles are explored
as students work with a variety of recipes. Students learn the art of cheese board
presentation and suitable pairings as a unique part of this innovative course.

R EC I PE S + S K I LL S
• Quick and easy cheeses
• Crackers and dehydration
• Pickling vegetables
• Building a balanced cheese plate

3 2 E D U C AT E . E AT. E V O LV E .
 ENTERTAINING.
PRO G R A M AVA I L A B LE I N
• Venice, California

PRO G R A M D U R ATI O N
3 hours

TU ITI O N
$125

PR E R EQ U I S ITE
None

A B O UT TH I S CO U RS E
Entertaining in the Raw is a course designed with recipes created to wow and impress guests.
Students will learn how to prepare advanced, flavorful and realistic raw food with the guidance
of an instructor. This course is perfect for anyone who loves a well executed dinner party and is
looking showcase food that is vibrant, healthy and flavorful. Entertaining in the Raw celebrates
the attention, persistence and care that go into raw food recipes, ending with instant gratification
when recipes are tasted. The course is based on PLANTLAB’s book, Entertaining in the Raw.

R EC I PE S + S K I LL S
• Small plates
• Truffles
• Dips and spreads
• Tonics

3 3 E D U C AT E . E AT. E V O LV E .
 EXPRESS.
PRO G R A M AVA I L A B LE I N
• Venice, California

PRO G R A M D U R ATI O N
3 hours

TU ITI O N
$125

PR E R EQ U I S ITE
None

A B O UT TH I S CO U RS E
This weekend workshop features unique recipes which enable the student to prepare
raw food quickly and easily. Participants will learn how to create delicious, gourmet
dishes with minimal preparation and readily available ingredients. Students learn various
tricks and techniques to make appetizing, tempting food in less than 30 minutes.

R EC I PE S + S K I LL S
• Seasonal smoothie
• Plant-based pasta
• Spring vegetable couscous
• Ice cream

3 4 E D U C AT E . E AT. E V O LV E .
 DINNER DEMO.
PRO G R A M AVA I L A B LE I N
• Venice, California

PRO G R A M D U R ATI O N
2 hours

TU ITI O N
$65

PR E R EQ U I S ITE
None

A B O UT TH I S CO U RS E
Dinner Demos are special evening courses lead by Chef Instructor who guides participants
through a classic PLANTLAB Cuisine three course meal with instruction on each
dish’s preparation and how to achieve artful plating. Capture professional techniques
and tips as you learn to craft stunning plant-based dishes. Participants also have the
opportunity to plate the dishes demoed and will enjoy the incredible meal together.
An optional wine pairing is available for an additional cost. Private Dinner and Demos
can be organized for special occasions, contact admissions for more information.

R EC I PE S + S K I LL S
• PLANTLAB classic dishes
• Plating tricks and suggestions
• Seasonal desserts
• Optional wine pairing suggestions and information

3 5 E D U C AT E . E AT. E V O LV E .
 DETOX.
PRO G R A M AVA I L A B LE I N
• Venice, California

PRO G R A M D U R ATI O N
3 hours

TU ITI O N
$125

PR E R EQ U I S ITE
None

A B O UT TH I S CO U RS E
Detox covers the basics of plant-based cuisine designed for cleansing. Recipes are
both pleasurable and nutritious, created using simple fats, without refined sugars.
Students learn dishes that aid digestion, as well as juice and smoothie recipes. This
course is designed for those looking to cleanse for a day, a week, or just experiment
with tasty, plant-based whole foods, while incorporating healing ingredients and
techniques. Course curriculum covers nut milks, juices & smoothies, simple raw puddings,
soups and dessert. Detox is based on PLANTLAB’s book, Everyday Raw Detox.

R EC I PE S + S K I LL S
• Nutrient-rich nut milk
• Cleansing juice
• Detoxifying kale salad
• Chia pudding
• Nutrient rich desserts
• Rejuvenating body scrub

3 6 E D U C AT E . E AT. E V O LV E .
 BREAD.
PRO G R A M AVA I L A B LE I N
• Venice, California

PRO G R A M D U R ATI O N
6 hours over 2 days

TU ITI O N
$250

PR E R EQ U I S ITE
None

A B O UT TH I S CO U RS E
Bread is a two-day introductory course designed to teach students to create gluten free, nutrient
dense raw foods. Students learn how to navigate the ‘gluten free aisle’, gluten free grains and
how best to stock a gluten free pantry. The course covers different techniques in making raw
breads and its uses in plant based cuisine. Participants will learn how to use various nut flours
to prepare sweets and cookies as well as alternative sweeteners and dehydration techniques.

R EC I PE S + S K I LL S
• Classic raw bread
• Plant-based butter
• Banana bread
• Cookies
• Macaroons

3 7 E D U C AT E . E AT. E V O LV E .
 FERMENTED.
PRO G R A M AVA I L A B LE I N
• Venice, California

PRO G R A M D U R ATI O N
4 hours

TU ITI O N
$199

PR E R EQ U I S ITE
None

A B O UT TH I S CO U RS E
The curriculum explores the various types of fermentation, the basic skills and equipment
required to start fermenting at home, and the many diverse factors and processes of
fermentation. Students have hands on experience making kimchi and creating fermented cheese.
Participants are taught to use fermented foods in a variety of PLANTLAB recipes, and will
create simple pickled vegetables, the perfect accompaniment to fermented tree nut cheeses.

R EC I PE S + S K I LL S
• Fermented tree nut cheeses
• Kimchi
• Kimchi Noodles
• Pickled vegetables
• SCOBY and Kombucha

3 8 E D U C AT E . E AT. E V O LV E .
 CACAO. CHEESE.
DESSERT.
PRO G R A M AVA I L A B LE I N
• Venice, California

PRO G R A M D U R ATI O N
10 hours over 2 days

TU ITI O N
$500

PR E R EQ U I S ITE
None

A B O UT TH I S CO U RS E
Cacao. Cheese. Dessert. is a two-day course focusing on the fascinating world of preparing
raw, vegan dairy-free versions of these popular foods. Raw chocolate, cheese, and desserts
are some of the most impressive, and delicious components of gourmet raw cuisine. Students
learn how to prepare their own nut milks, ice creams, cheeses, chocolates and other
sweet treats. This course is truly dressed to impress. Although the content of this course is
advanced in formula, the technique is simple, and suitable for all kitchen skill levels. Join
us for this one of a kind raw dessert culinary class and learn to craft the future of food.

R EC I PE S + S K I LL S
• Quick cheeses
• Fermented tree nut cheeses
• Working with raw cacao
• Truffles
• Tempered chocolate
• Introduction to raw pastry
• Cookies, macaroons

3 9 E D U C AT E . E AT. E V O LV E .
 PLANTLAB ACADEMIC POLICIES
E N RO LLM E NT
Students must complete and submit the PLANTLAB Enrollment
Agreement, which is available upon request from the admissions
coordinator. PLANTLAB and PLANTLAB Academy Online, in its sole
discretion, will choose whether to accept the student’s enrollment
agreement. Enrollment is limited and based upon availability.
O N LI N E + AT H O M E LOG I S TI C S
While online education enables each student to enjoy the comfort of
their own home, we suggest that you create as much of a professional
environment for your training as possible. Working on organized, clean and
well-equipped environment will enhance your educational experience.
AT TE N DA N C E
All students are expected to follow the course lesson regularly at
its designated date, or as scheduled by Instructor . In case of illness
or other reasonable absence, we ask that the student please notify
Instructor and Program Director before the class session for the day,
from which the student will be following the lesson at a later date.
A R R I VA L TI M E (O N -S ITE)
All students should arrive promptly in uniform for all class
sessions. A tone for the day is established upon arrival. Students
may not be allowed into class if more than ten minutes late.
I N C LE M E NT W E ATH E R (O N -S ITE)
We will hold classes whenever possible. When we close
due to weather conditions, the Program Director will
announce our closing as early as possible via e-mail.
4 0 E D U C AT E . E AT. E V O LV E .
M I SS E D C L A SS
A student may request a make-up session for missed work, which
the student’s instructor may, in his or her sole discretion, schedule
based upon availability and necessity. In the event that a student
misses 25% or more of the contact hours of the entire course in which
he or she is enrolled, the student may not satisfactorily complete
the course. In special circumstances, a student may request to
transfer a session. A $250 fee will be assessed to each transfer.
N O N D I SC R I M I N ATI O N
PLANTLAB admits students of any race, color, religion, gender,
sexual orientation, age, national and ethnic origin, and does
not discriminate on the basis of race, color, religion, gender,
sexual orientation, age national and ethnic origin (or any other
federal or state protected class) in the administration of its
educational policies and other school administered activities.
All students must be over the age of 18 years old to attend class in person.
PRO FE S S I O N A L AT TI R E (O N -S ITE)
Students are required to be dressed in appropriate
chef attire at all times, which includes:
1. H
 air pulled back and/or pinned (no loose pieces)
or hat, bandana, or head wrap.
2. Apron
3. Non-slip shoes
4. N o jewelry, including wedding rings, bands, or watches.
S TU D E NT CO N D U C T
Attention to a professional atmosphere and conduct is required by all
students at all times, both at our on-site facilities and within our online
community. Students will be dismissed for inappropriate behavior, criminal
activity, or drug or alcohol use. Students must treat others with respect. This
includes respecting their privacy and space. Words that are profane, sexually
explicit, or inflammatory undermine the creation of a polite, respectful,
safe environment. Students are expected to use appropriate language
in speaking and in writing. Students are expected to follow directions
given by any faculty or staff member. Disruptive behavior interferes with
the learning of others. Proper care of all school forums is expected.
 PLANTLAB ACADEMIC POLICIES
R EQ U I R E D S TU D E NT PRO G R E S S
Courses include both written and practical tests, which are graded on a
pass/fail basis. In order to complete our program, a student must earn an
overall passing grade in the course in which the student is enrolled.
H E A LTH + SA N ITATI O N
To maintain a sanitary kitchen environment, students
must adhere to the policies outlined in student handbook
and the following health and sanitation rules:
1. C
 lean hands upon beginning each class day and lesson.
2. F ingernail length short, no false fingernails and no nail polish.
3. S ingle-use disposable gloves and bandage worn when wounded
4. S tudents must observe and maintain generally accepted professional
and health standards of personal grooming and hygiene.
5. N
 o smoking, chewing gum, tobacco, or eating
other food while in the kitchen.
6. D
 rinking water in a paper or travel cup with lid and straw
is the only drink allowed during food production.
D I S M I S SA L
Students must comply with the policies, rules, and regulations of
PLANTLAB, as stated in this catalog, and as otherwise may be posted
or provided. The student’s enrollment and attendance at PLANTLAB are
conditioned on compliance with such policies, rules, and regulations
by the student. PLANTLAB may dismiss the student, withdraw an
offer of enrollment, or decline to re-enroll the student, if in the sole
judgment of PLANTLAB the student’s conduct, influence, industry or
progress is unsatisfactory. In the event of dismissal, the student remains
obligated to pay tuition, fees, and the deposit for the course in which
he or she is enrolled, as provided in our policy governing refunds.
TR A N S FE RS A N D E X TE N S I O N S P O LI CY:
Onsite courses - students are allowed one complimentary transfer between
onsite sessions up to 30 days prior to the start date. Within 30 days prior to
the start date of the course, students will be allowed to transfer to another
onsite session for a fee of $250.
41 E D U C AT E . E AT. E V O LV E .
Online courses - online courses have specific start and end dates. If you
require additional time to complete the program, two week extensions
are available at cost of $100. Complimentary transfers are available for
alternative start dates up until 7 days before the class start date. Upon
starting a program, if you require a transfer, you will be granted a course
transfer to another start date for $250. For additional questions, please
contact your admissions advisor.
C A N C E LL ATI O N / R E FU N D P O LI CY
Refunds: Because of the intimate class size and student to instructor
ratio, high standards of excellence for course curriculum, and demand for
PLANTLAB courses, neither deposits nor enrollment fees are refundable
except as noted below and on a case by case basis. Instead, any monies
paid shall be credited towards a future course date or may be honored at
one of PLANTLAB’s sister academies. Rescheduling or transferring to a
different course date will be considered at the discretion of PLANTLAB
and subject to availability. By signing the enrollment agreement, you
agree that PLANTLAB shall not be responsible for housing or travel
expenses of any amount should a student reschedule a course.
E X TR AO R D I N A RY C I RCU M S TA N C E S
In case of a student’s prolonged illness, death in the immediate family
(spouse, parent, child, sibling), catastrophic natural event, Act of God, or civil
unrest such as war, the student may request a refund that will be processed
on a case by case basis, within 60 to 90 days of written notice of such event.
Notice shall be sent via certified mail, with signature proof of receipt. Written
proof from a doctor is required to process a claim for illness or death.
M A N N E R O F R E FU N D
Should a refund be issued, PLANTLAB reserves the right to issue the refund
in the manner it chooses, such as a check. If you pay the enrollment fees
via credit card, you agree that you shall not be allowed to request your
credit card company to “chargeback” any monies you paid to PLANTLAB.
D I SCO NTI N U E D C L A S S
If a course is discontinued by PLANTLAB while students are still
enrolled in the course, and PLANTLAB offers a comparable course
on a different date, all monies paid to PLANTLAB for students
enrolled in the course at the time it is discontinued shall be
refunded unless PLANTLAB restarts the course within 30 days.
 CONTACT

QUESTIONS? READY TO ENROLL?

TALK TO OUR ADMISSIONS TEAM

+1 888-418-5795
ADMISSIONS@PLANTLAB.COM

VISIT US ONLINE
WWW.PLANTLAB.COM

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