living light catalog 2014

5/28/2018 Living Light Catalog 2014

1/50

Making HealthyLiving DeliciousSINCE 1998

ExperienceIntegrityProfessionalism

SCHOOL PROGRAMS CATALOGJANUARY 1, 2014 DECEMBER 31, 2014

301-B North Main Street, Fort Bragg, CA 95437 RawFoodChef.com 707.964.242

Living Light Culinary Institute

Explore our excitingculinary and nutrition

programs

Cherie SoriaFounder and Directo

Living Light Culinary Institu

Raw Food Certification Programs

Associate Chef and Instructor

Gourmet Chef

Advanced Culinary Arts Instructor Training

Nutrition Educator Certifications

Pastry Arts-Unbaked!

On the pristine Mendocino Coast

Classes in Raw Vegan Cuisine and Nutrition for Individuals, Chefs and Instructors


2/50

Copyright Living Light International October 2013All Rights Reserved. No part o this catalog maybe reproduced without Living Light Internationalsexpress consent.


3/50

TABLE OF CONTENTSLIVING LIGHT CULINARY INSTITUTE 2014 CATALOG

Mission and Objective ...............................................................................................................2

State of California Oversight ....................................................................................................3

Facility ........................................................................................................................................4

Admission Policies & Procedures.............................................................................................5

Culinary Certication Programs...............................................................................................7Raw Culinary Arts Associate Chef and Instructor Certication ..................................7

Advanced Raw Culinary Arts Instructor Training Certication...................................8

Pastry ArtsUnbaked Certication ..............................................................................9

Advanced Pastry ArtsUnbaked Certication ..........................................................10

Gourmet Raw Food Chef Certication .......................................................................11

Raw Culinary Arts Professional Chef Certication ....................................................12

Science of Raw Food Nutrition Certication Programs...................................................... 14

Benets of Raw Food Nutrition Educator Certication .............................................14

Advanced Raw Food Nutrition Educator Certication ..............................................15

Culinary Courses ..................................................................................................................... 16

FUNdamentals of Raw Living Foods ..........................................................................16Sharpen Up Your Knife Skills .....................................................................................16

Essentials of Raw Culinary Arts .................................................................................16

Raw Culinary Arts Associate Chef and Instructor Training.......................................17

Food Styling .............. .............. .............. .............. ............... .............. .............. .............. ..17

Advanced Raw Culinary Arts Instructor Training .......................................................18

Ethnic Flavors in Recipe Development ......................................................................18

RawFusion Gourmet Spa Cuisine ..............................................................................18

Raw Event Catering and Elegant Entertaining ..........................................................19

Pastry ArtsUnbaked! ................................................................................................19

Pastry ArtsUnbaked! II .............................................................................................19

Raw Culinary Arts Associate Chef and Instructor Training Level II..........................20

Raw Culinary Arts Professional Chef Training Program ............................................20

New Holiday Traditions ..................................................................................................23

Science of Raw Food Nutrition Courses ............................................................................... 24

Science of Raw Food Nutrition I ................................................................................24

Science of Raw Food Nutrition II ...............................................................................24

Benets of Raw Food Nutrition Educator Certication .............................................24

Science of Raw Food Nutrition III ..............................................................................24

Advanced Raw Food Nutitrion Educator Certication ..............................................25

Academic Policies .................................................................................................................. 26

Student Services ..................................................................................................................... 29

Grievance/Changes/Student Records ................................................................................. 31

Cancellation, Withdrawal and Refund Policy ....................................................................... 32

Tuition and Fees ...................................................................................................................... 34

Books & Supplies .................................................................................................................... 36

Student Tuition Recovery Fund (STRF) .................................................................................. 38

Consumer Protection.............................................................................................................. 39

Faculty and Management ...................................................................................................... 40

2014 Course Schedule ................................................................................ Inside Back Cover

RawFoodChef.com


4/50

MISSION AND OBJECTIVE LIVING LIGHT CULINARY INSTITUTE 2014 CATALO

2 RawFoodChef.co

issionLiving Light Culinary Institute

is an organization o dedicated individuals devotedto sharing knowledge about healthul, vibrant living

and transormation o body, mind and spirit.

Living Light Culinary Instituteeducates and inspires people to create delicious,health-promoting oods or themselves and theiramilies, instruct others in the benefits o the rawvegan liestyle and reach the highest standards oleadership and proessionalism in the field o raw

culinary arts and nutrition.

Te Living Light Statement o Purpose is,

Making healthy living delicious.

ObjectiveLiving Light Culinary Institutes objective

is to provide quality education that providesthe knowledge, skills and confidence requiredor personal and/or proessional development

in the raw culinary arts field.


5/50

STATE OF CALIFORNIA OVERSIGHTLIVING LIGHT CULINARY INSTITUTE 2014 CATALOG

RawFoodChef.com

Living Light Culinary Institutes approval to operate in the Stat

o Caliornia is based on provisions o the Caliornia PrivatPostsecondary Education Act (CPPEA) o 2009, which was effective Januar1, 2010. Te Act is administered by the Bureau or Private PostsecondarEducation (BPPE), under the Department o Consumer Affairs. LivinLight Culinary Institute is a private institution and is approved to operatby the Bureau, which means a school is in compliance with the CaliorniPrivate Postsecondary Education Act o 2009.

Te Bureau or Private Postsecondary Education can be reached at 253Capitol Oaks Drive, Suite 400, Sacramento, CA 95833, www.bppe.ca.goor their toll-ree telephone number 888.370.7589 or by ax 916.263.1897

As a prospective student, you are encouraged to review this catalog prioto signing an enrollment agreement. Beore Living Light International caaccept any deposit or monies or a program, you must sign and return thEnrollment Agreement to our office. You are also encouraged to reviewthe School Perormance Fact Sheet, which must be provided to you prioto signing an enrollment agreement.

Any questions a student may have regarding this catalog that have not beesatisactorily answered by the school may be directed to:

Bureau or Private Postsecondary EducationP.O. Box 980818West Sacramento, CA 95798-0818Phone: 888.370.7589Fax: 916.263.1897www.bppe.ca.gov


6/50

FACILITY LIVING LIGHT CULINARY INSTITUTE 2014 CATALO

4 RawFoodChef.co

Living Light Culinary Institutes campus is approximately 8,000 squareeet. Te acility consists o a commercial kitchen, culinary studio,

lecture hall/student dining room, classroom and administrative offices.All courses are taught at 301-B North Main Street. Fort Bragg, CA 95437.

Equipment utilized in the training programs include: timers, measuringspoons, metric cups, teaspoons, tablespoons, brushes, sprout/nut milk bags,vegetable peelers, piping bags, tomato sharks, garlic presses, whisks, bam-boo sushi rollers, microplanes, mandolines, spiral slicers, plastic strainers,high speed blenders, plungers or blenders, small vessels, Cuisinart oodprocessors, S-blades, shredder blades, V-slicers, citrus juicers, measuringcups, squeeze bottles, graters, spatulas, mixing spoons, board scrapers,

rolling dowels, ceramic slicers, knie sharpeners, scissors, metal strainers,rulers, cutting boards, glass pans, mixing bowls, pans, jars and dehydrators.


7/50

ADMISSION POLICIES & PROCEDURESLIVING LIGHT CULINARY INSTITUTE 2014 CATALOG

RawFoodChef.com

Admissions into any o the school programs require all prospectivstudents must be a minimum age o 18 and have a high schoo

diploma or General Education Diploma (GED). Students must providLiving Light a copy o their high school diploma or GED certificate, or transcripts rom two academic classes rom a post-secondary institution showing evidence o a High School Diploma or General Education Certificat

Admission procedures include meeting with an Enrollment Advisor treview career goals, programs offered, school policies and procedure(school catalog), the school perormance act sheet, graduation requirements and English language proficiency.

I a prospective student meets the admission requirements and is accepteinto a program an enrollment agreement will be executed.

ENGLISH LANGUAGE REQUIREMENT

Living Light Culinary Institute (LLCI) does not offer visa services tprospective students rom other countries or English language serviceLiving Light Culinary Institute does not offer instruction in any languagother than English.

Students who originate rom a country where the primary spoken languagis not English will be required to show a level o English language proficiency by passing the OEFL Exam or by submitting transcripts documentinat least two terms o English in post-secondary, adult, college or universitschools. Since courses are taught in English, this test or proo o prevous English education is required to ensure that the student has sufficienEnglish language skills to benefit rom the instruction offered at LLCI.

In the event that the OEFL exam was taken in the students countro origin or online, it is the students responsibility to have the scoreorwarded to LLCI.


8/50

ADMISSION POLICIES & PROCEDURES LIVING LIGHT CULINARY INSTITUTE 2014 CATALO

6 RawFoodChef.co

TRANSFER OF CREDIT

Living Light Culinary Institute does not accept hours or credit earned atother institutions, through challenge examinations or achievement tests,or experiential learning.

Living Light Culinary Institute has not entered into a transer or articula-tion agreement with any other college or university.

Certification programs can be taken consecutively or individually withina twenty-our month period.

NOTICE CONCERNING TRANSFERABILITY OF CREDITSAND CREDENTIALS EARNED AT OUR INSTITUTION

Te transerability o credits you earn at Living Light Culinary Instituteis at the complete discretion o an institution to which you may seek totranser. Acceptance o the certificate you earn in Raw Culinary ArtsAssociate Che and Instructor Certification, Pastry Arts-Unbaked!Certification, Advanced Pastry Arts-Unbaked! Certification, AdvancedRaw Culinary Arts Instructor raining Certification, Gourmet Raw FoodChe Certification, Raw Culinary Arts Proessional Che Certification,

Benefits o Raw Food Nutrition Educator Certification or Advanced RawFood Nutrition Educator Certification is also at the complete discretiono the institution to which you may seek to transer. I the certificate thatyou earn at this institution is not accepted at the institution to which youseek to transer, you may be required to repeat some or all o your course-work at that institution. For this reason you should make certain that yourattendance at this institution will meet your educational goals. Tis mayinclude contacting an institution to which you may seek to transer aferattending Living Light Culinary Institute to determine i your certificatewill transer.


9/50

CERTIFICATION PROGRAMS

COURSE Hours

FUNdamentals of Raw Living Foods 8

Sharpen Up Your Knife Skills 8

Essentials of Raw Culinary Arts 37

Science of Raw Food Nutrition I 12

Raw Culinary Arts Associate Chef and Instructor Training 80

Food Styling 8

TOTAL 153

Reer to the LivingLight Culinary Institute

Tuition and Feestables onpages 34-35 or complete

certification program cost.

Reer to the List of StudentBooks & Supplieson page36 or required items cost.

LIVING LIGHT CULINARY INSTITUTE 2014 CATALOG

RawFoodChef.com

Raw Culinary Arts Associate Chef and Instructor

Certification

Program Length: 153 hours (20 days)

Award: CertificatePotential Occupations: Raw Food Instructor or Apprentice Chef

Te highly-regarded Raw Culinary Arts Associate Chef and Instructo

Certificationis designed or all levels o expertise, rom novice to proessional. Tis program consists o five classes beginning with a one-daintensive that includes demonstrations o a variety o techniques and thuse o equipment necessary in a raw ood kitchen. Tere are seventeeculinary presentations rom sprouting and ermenting to preparing recpes rom appetizers to desserts. Following this is a ull day o hands-onpractical knie skills designed to provide confidence and expertise in raood preparation. Next, students spend 5 action-packed days o hands-oexperience using a variety o culinary skills including recipe developmenand flavor balancing. Ten, students complete a two-day course in rawood nutrition to develop the oundation or the final 2 weeks o the RaCulinary Arts Associate Chef and Instructor Certificationocuseon all-around che skills and culinary techniques, recipe production andevelopment, Food Styling, and finally, learning how to teach raw culinararts to others. Tis course is a prerequisite or Pastry ArtsUnbaked!and Gourmet Raw Culinary Arts Certification training.

Culinary Certification Programs


10/50



Tuition and Feestables onpages 34-35 or completecertification program cost.

Reer to the List of StudentBooks & Supplieson page

36 or required items cost.

LIVING LIGHT CULINARY INSTITUTE 2014 CATALO

8 RawFoodChef.co

Advanced Raw Culinary Arts Instructor Training

CertificationProgram Length: 185.5 hours (25 days)

Award: Certificate

Potential Occupations: Raw Food Instructor, Raw Food Coach, orPrivate Culinary Consultant

Tis advanced instructor training series is specifically designed to preparestudents to be able to share their expertise with people who are eager toimprove their health and embrace a raw ood approach to ood preparationand eating. Tis series has several sections, including: public speaking,

business management, marketing skills, social networking, time manage-ment, organizational skills, website development and tips or providingpersonal coaching.

COURSE Hours

Prerequisite Courses:






Food Styling 8

Required Course:

Advanced Raw Culinary Arts Instructor Training 32.5

Total 185.5


11/50





Reer to the List of Student

Books & Supplieson page36 or required items cost.


RawFoodChef.com

Pastry Arts-Unbaked Certification

Program Length: 180 hours (29 days)Award: CertificatePotential Occupations: Raw Pastry Chef, Raw Food Instructor, RawFood Coach

Tis enhanced culinary program ocuses on raw vegan dessert productiothrough a combination o theory, demonstration and practical handson training. Students learn the principles involved in the use o binderthickeners, emulsiiers and gelling agents; how to choose the righsweeteners and ats or a variety o classic pastry recipes and discove

the secrets o making exquisite raw desserts that taste even better thaamous cooked desserts! Students create a variety o proessional lookinand sublime tasting gourmet raw desserts to tantalize the palate withoucompromising health!

COURSE Hours



Sharpen Up Your Knife Skills 8Essentials of Raw Culinary Arts 37



Food Styling 8

Required Course:

Pastry ArtsUnbaked! 27

Total 180


12/50


Advanced Pastry Arts-Unbaked Certification

Program Length: 207 hours (33 days)Award: CertificatePotential Occupations: Raw Pastry Chef, Raw Food Instructor,Apprentice Raw Food Chef

Tis advanced culinary program ocuses on gourmet raw vegan dessertpreparation and pastry arts recipe development through intensive, practicaland comprehensive training. Students are taught the principles involvedin the use o binders, thickeners, emulsifiers and gelling agents and howto choose the right sweeteners and ats or any given dessert. Creating

recipes in hands-on sessions provides confidence in preparing a variety oclassic pastry recipes, providing skills needed or students to create theirown abulous raw vegan desserts in class.

Living Light pastry che instructors provide supportive and expert guid-ance in helping students develop their own recipes and translate avoritecooked desserts into raw vegan desserts.





10 RawFoodChef.co

COURSE Hours







Food Styling 8


Required Courses:

Pastry ArtsUnbaked! Level II 27

Total 207


13/50







1RawFoodChef.com

Gourmet Raw Food Chef Certification

Program Length: 288 hours (38 days)Award: CertificatePotential Occupations: Raw Food Instructor, Apprentice Chef orSous Chef, Raw Food Recipe Developer, Raw Food Book Recipe WritePrivate Raw Food Chef, Private Culinary Consultant, or Start a RawFood Business

Tis all-inclusive series o courses takes students to the next level o confidence and expertise: exploring world cuisines, developing recipes, tranorming traditional cooked dishes into health-promoting gourmet rawcuisine, organizing large events, advanced pastry artistry, and learninabout the science o raw ood nutrition. Go home empowered and confident in the ability to produce incredible new dishes without the need orecipes. Learn to write recipes suitable or publishing. Once the AssociatChef and Instructor Certification Seriesis completed, the ollowinsubsequent courses may be taken within two years.

COURSE Hours







Food Styling 8

Required Courses:

Ethnic Flavors in Recipe Development 36

RawFusion Gourmet Spa Cuisine 36

Raw Event Catering and Elegant Entertaining 36


Total 288


14/50

CERTIFICATION PROGRAMS LIVING LIGHT CULINARY INSTITUTE 2014 CATALO

12 RawFoodChef.co

Raw Culinary Arts Professional Chef Certification

Program Length: 2,520.5 hours (323 days)Award: CertificatePotential Occupations: Raw Food Instructor, Executive Chef, RawFood Recipe Developer, Raw Recipe Book Writer, Private Raw FoodChef, Private Culinary Consultant, Raw Food Business Owner, RawFood Kitchen Management, Food Designer, or Pastry Chef

Te Raw Culinary Arts Professional Chef Certificationis awarded toindividuals who demonstrate creativity, expertise and experience in everyaspect o raw culinary arts, including kitchen management, ood design,

recipe and menu development, large event catering, pastry arts, and rawnutritional science.

Tis comprehensive training program is designed or and available tograduates o the Gourmet Raw Food Che program and Pastry ArtsUnbaked! Separate application is required.

Once admitted to the program, students are also required to complete allremaining certifications available through Living Light Culinary Institute.Students may schedule a leave o absence* rom the program to completeadditional courses with the Culinary Programs Managers approval.

Te one-year training program is comprised o our quarters**:

1. Kitchen Introduction and Integration

2. Sous Chef

3. Pastry Chef

4. Kitchen Management.

Upon completion o the our quarters, a comprehensive written and practi-cal examination will ollow.

Each quarter has prerequisite course completion requirements with somecourses which can be taken upon completing the our quarters but mustbe completed prior to taking the final examinations (see details on pages2021). Space in this program is limited.

*Leave of Absence: Please note taking a leave to complete courses will extend the timenecessary to complete the professional chef certification.

**Quarters do not necessarily correspond to calendar quarters.


15/50





Reer to the List of StudentBooks & Supplieson page

36 or required items cost.


1RawFoodChef.com

COURSE Hours

Prerequisite Courses/Certifications:






Food Styling 8

Advanced Raw Culinary Arts Instructor Training 32.5

Ethnic Flavors in Recipe Development 36

RawFusion Gourmet Spa Cuisine 36

Raw Event Catering and Elegant Entertaining 36

Pastry Arts-Unbaked! 27

Prerequisite of Quarter 3

Pastry Arts-Unbaked! Level II 27

Required Courses:

Advanced Raw Food Nutrition Educator Certification 103

Raw Culinary Arts Associate Chef and Educator Training Level II 82

Internship 2,000

Total 2,532.5



16/50


COURSE Hours


Science of Raw Food Nutrition II 35

Benefits of Raw Food Nutrition Educator Certification 14

TOTAL 61

Benefits of Raw Food Nutrition Educator Certification

Program Length: 61 hours (9 days)Award: CertificatePotential Occupations: Raw Food Health Presenter, or Benefits ofRaw Food Nutrition Educator

Te Benefits of Raw Food Nutrition Educator Certification courseprepares students to present undamental raw ood nutrition inormationwith authority, accuracy and confidence. All participants will receive aCD containing two turn-key power-point presentationsa 20-minuteintroductory presentation and a comprehensive two-hour presentation.Students will receive personalized instruction in presenting the benefitso raw ood nutrition with confidence and authority, and will also learntechniques on searching or and objectively evaluating raw ood andplant-based nutrition inormation to allow them to continue learning longafer this course is over.

Te Benefits of Raw Food Nutrition Educator Certification Programconsists o three courses: Science o Raw Food Nutrition (SRFN) levelsI and II, and the Benefits o Raw Food Nutrition Educator CertificationCourse. In the Science o Raw Food Nutrition courses, students will beprovided with a solid oundation in the science and nutritional aspectso raw ood and plant-based diets. SRFN II builds on the knowledgebaselearned in SRFN I and introduces many new topics that are essential tounderstanding the big picture o raw and living ood nutrition.

Science o Raw Food NutritionCertification Programs





14 RawFoodChef.co


17/50


Advanced Raw Food Nutrition Educator Certification

Program Length: 103 hours (16 days)Award: CertificatePotential Occupations: Raw Food Health Presenter, or Benefits ofRaw Food Nutrition Educator

he Advanced Raw Food Nutrition Educator Certification coursprepares students to present and answer commonly asked questions pertaining to raw ood nutrition with finesse and confidence. All participantwill receive a CD containing one turn-key Powerpoint presentation containing 25 commonly-asked questions and answers. Tey will also receiv

an additional 125+ raw ood nutrition questions and answers or a toto 150+ questions and scientifically sound answers. Students will receivpersonalized instruction in answering these questions, individualized eedback, and techniques or effectively managing audience members.

Te Advanced Raw Food Nutrition Educator Certification Programconsists o two courses: Science o Raw Food Nutrition (SRFN) level Iand the Advanced Raw Food Nutrition Educator Certification CoursPrerequisites or these courses are SRFN levels I and II and the Benefits oRaw Food Nutrition Educator Certification Course. SRFN III builds oinormation learned in SRFN I and II and introduces new topics to urthe

deepen the students understanding o raw plant-based nutrition.






1RawFoodChef.com

COURSE Hours



Science of Raw Food Nutrition II 35

Benefits of Raw Food Nutrition Educator Certification 14

Required Courses:

Science of Raw Food Nutrition III 28

Advanced Raw Food Nutrition Educator Certification 14

Total 103


18/50

CULINARY COURSES

FUNdamentals of Raw Living Foods

In this entry-level demonstration-only class, discover the magic o creatingabulous organic raw vegan cuisine or optimum health and rejuvenation!Seventeen superb culinary presentations will show you everything youneed to know to create a wide variety o delicious, easy-to-prepare rawrecipes. Sample reshly made raw taste sensations including appetizers, ruitsmoothies, soups, sauces, salads and salad dressings, simple entrees, pats,wraps and rolls, nut milks, nondairy cheeses, crunchy crackers, dehydrated

goodies, and amazing desserts. Learn sprouting techniques and how to usethe equipment and supplies or a raw kitchen. Even a proessional che willencounter a whole new world o ood-preparation skills that are specific toraw cuisine. FUNdamentals of Raw Living Foodsis the first step towarda new culinary awakening!

Hours: 8

Prerequisite:none required.

Sharpen Up Your Knife Skills!

Good knie skills are the oundation o culinary art. extures created by

skilled cuts influence not only the appearance o ood but also the flavorand moutheel. Tis one-day course takes a progressive approach to thedevelopment o knie skills through a combination o demonstration andhands-on practice. Tis class will help you gain much more confidence inyour knie skills and become more efficient in meal preparation, even asa recreational che. Premium MAC Santoku style knives are provided oruse during the course. Tis class is required or Associate Chef InstructorTraining Certification, Gourmet Chef Certificationand ProfessionalChef Certification,but is open to the public with no prerequisites required.

Hours: 8

Prerequisite:none required.

Essentials of Raw Culinary Arts

Essentials offers the unique opportunity to work hands-on with someo the worlds most outstanding raw ood ches and teachers. Te courseprovides you with ample personal attention and assistance with individualgoals. Become confident with knie skills and amiliar with kitchen equip-ment and time-saving gadgets o all kinds. Tis five-day hands-on course

Culinary Courses

Reer to the Living LightCulinary Institute Tuition

and Feestables on pages 34-35or individual course cost.

Reer to the List of StudentBooks & Supplieson page 36or required items cost.


16 RawFoodChef.co


19/50

CULINARY COURSES

expands on FUNdamentals o Raw Living Foods and Sharpen Up YouKnie Skills and provides the oundation necessary to attend our Raw

Culinary Arts Associate Chef and Instructor Training. Learn how tdevelop recipes; combine herbs and spices to create both classic and ethniflavors without using recipes; balance textures and flavors within individurecipes or across entire menus; sprout grains, seeds, and legumes; makluscious meals; combine oods or optimum digestion and nutrition; create raw versions o cooked ood recipes; organize and manage a raw ookitchen, and much more!

Hours: 37

Prerequisite:FUNdamentals of Raw Living Foods, Sharpen Up Your KnifeSkills.

Raw Culinary Arts Associate Chef and Instructor Training

In this ten-day hands-on training in all aspects o gourmet raw vegan cuisine, students learn to prepare delicious, nourishing recipes without givinup the flavor, texture, appearance, or satisaction o the cooked dishes thelove. A variety o popular comort oods are prepared, including resh garden pizza, burgers, lasagna, pasta, enchiladas, wraps, quiche, breads, piecakes, candy, and other gourmet delights. Students also delve deeper intrecipe development and recipe writing, flavor dynamics and gastronomyTe teacher training portion o the program includes organizing and pre

senting successul raw ood demonstrations and learning how to give proessional culinary presentation. Graduates o the Associate Chef anInstructor Certification programare given the opportunity to purchasInstructor Empowerment Kits which provide comprehensive inormation or teaching specific classes and demos immediately ollowing thereturn home.

Hours: 80

Prerequisite:FUNdamentals of Raw Living Foods, Sharpen Up Your KnifeSkills and Essentials of Raw Culinary Arts.

Food StylingCapture the beauty o culinary creations in photographslearn how tplate and style recipes with panache! Learn the basics o ood styling usincolor, texture and contrast in this one-day hands-on workshop. Learn tcreate dazzling dishes especially or photography. Entice viewers with stunning ood photos or showcase culinary talents in a recipe book, websitblogs and brochures. In class, students explore saucing, building heighand movement, the positive use o negative space, and how to prepar



Reer to the List of StudentBooks & Supplieson page 36

or required items cost.


1RawFoodChef.com


20/50

HEADING

CULINARY COURSES

ood or photography. Learn elements o design, including how to chooseappropriate tableware and props. Learn how the perpective o the camerainfluences what the viewer sees in photographs.

Hours: 8

Prerequisite:none required.Note:Food Styling is a required course for the Raw Culinary Arts Associate Chefand Instructor, Gourmet Raw Food Chef, Advanced Culinary Arts Instructor,

Pastry ArtsUnbaked, and Advanced Pastry ArtsUnbaked certifications.

Advanced Raw Culinary Arts Instructor Training

Tis advanced course is specifically designed to prepare students to be ableto share their expertise with people who are eager to improve their healthand embrace a raw ood approach to ood preparation and eating. Tiscourse has several sections, including: public speaking, business manage-ment, marketing skills, social networking, time management, organiza-tional skills, website development and tips or providing personal coaching.

Hours: 32.5

Prerequisite:Raw Culinary Arts Associate Chef and Instructor Certification.

Ethnic Flavors in Recipe Development

An empowering ive-day advanced training course designed or our

Associate Che and Instructor graduates. Receive personal guidance romoutstanding ches and instructors while traveling the world o EthnicFlavors to India, Southeast Asia, the Mediterranean, and other exoticlocales. Explore the tastes and textures o each region to prepare its cul-tural cuisine. Learn to write recipes suitable or publication and to createincredible new dishes without the need or recipes.

Hours: 36


RawFusion Gourmet Spa Cuisine

In this course, experience the light and luscious are served at healthyliestyle retreats in exotic locations. RawFusion Gourmet Spa Cuisineis designed to support an active liestyle. Starting with very simple ingre-dients, learn how to combine textures and flavors to produce a wide arrayo exotic dishes and gourmet easts!

Hours: 36

Prerequisite:Ethnic Flavors in Recipe Development and Raw Culinary ArtsAssociate Chef and Instructor Certification.





18 RawFoodChef.co


21/50

CULINARY COURSES

Raw Event Catering and Elegant Entertaining

Cater raw ood events rom intimate appetizer parties or 10 telegant weddings or 100 or more. Learn about menu planningorganizing, budgeting, pricing, negotiating contracts, and managing youcatering team. Discover secrets o plating and presentation used to creatbeautiul everyday meals or elegant dinner parties. Learn to create stunning buffets and beautiully presented meals. Gain hands-on experienccatering an organic gourmet raw vegan lunch or the local community.

Hours: 36

Prerequisite:Raw Culinary Arts Associate Chef and Instructor Certification

Pastry Arts-Unbaked!Explore the abulous world o gourmet raw desserts and advanced pastrartistry. Discover secrets o making exquisite raw desserts ofen bettetasting than cooked desserts! In this hands-on course, learn techniques ousing various sweeteners, thickeners, binders, gelling agents, and emulsfiers to create extraordinary gourmet sweet conections. Youll dazzle youriends with a variety o proessional looking and sublime tasting gourmeraw desserts to tantalize the palate without compromising your health!

Hours: 27

Prerequisite:Raw Culinary Arts Associate Chef and Instructor Certification

Note:Pastry Arts-Unbaked! is a required course for the Gourmet Raw FooChef Certification.

Pastry Arts-Unbaked! Level II

A perect ollow-up to Pastry Arts-Unbaked! Tis class provides thopportunity to utilize all the skills previously acquired in a recipe deveopment ormat. Once you understand the principles involved in the uso binders, thickeners, emulsifiers, and gelling agents, and know how tchoose the right sweeteners and ats or any given dessert recipe, you arready to create your own abulous desserts! Receive supportive, expe

guidance in helping develop recipes and translate avorite cooked desserinto raw vegan desserts.

Hours: 27

Prerequisite:Pastry Arts-Unbaked!, Raw Culinary Arts Associate Chef andInstructor Certification.






1RawFoodChef.com


22/50

HEADING

CULINARY COURSES

Raw Culinary Arts Associate Chef and Instructor

Training Level IITis 2-week course is designed to provide increased confidence in allaspects o raw vegan ood preparation and teaching culinary classes, plushands-on commercial kitchen experience, ood service management, andleadership training. Student will divide their time between the classroom;watching lectures and participating in hands-on ood production, andthe Living Light ood service kitchenpreparing meals, working withproessional staff and developing improved organization and presentationskills. Te emphasis is on practical hands-on experience designed to assiststudent in meeting their career goals. Tis course is a prerequisite or Raw

Culinary Arts Professional Chef Certification Training.Hours: 82


Raw Culinary Arts Professional Chef Training Program

Te Raw Culinary Arts Professional Chef Training Programis designedor those graduates seeking more in-depth training in raw ood preparationor or those graduates pursuing the Raw Culinary Arts Professional ChefCertification.Te written application and oral interview or the trainingprogram may be scheduled upon completion o both the Gourmet Raw

Food Chef Certificationand Pastry ArtsUnbaked! Certification.

Te training program is designed to ocus on teaching raw culinary arts ormastering proessional gourmet raw cuisine preparation. It is comprised oour specialized modules conducted at the Living Light Culinary Institutein Fort Bragg, Caliornia.

In addition to assisting culinary instructors, demo coordinators, ches andother kitchen staff, the Raw Culinary Arts Proessional Che trainee willhave an opportunity to repeat courses or parts o courses necessary orrequired improvement and advanced practice at no additional cost.

Quarter 1: Kitchen Introduction and Integration focus on areas fromkitchen organization and mise en place to assisting instructors in demonstra-

tions for courses such as FUNdamentals of Raw Living Foods. This is the firstquarter of the one year Raw Culinary Arts Professional Chef Training Program.

Hours: 500

Prerequisite:Gourmet Raw Food Chef Certification and Pastry ArtsUnbaked! Certification.





20 RawFoodChef.co


23/50

CULINARY COURSES

Quarter 2: Sous Chef assist the culinary programs manager and the cafmanager to support both the school and caf food production. Work close

with incoming trainees and students. This is the second quarter in the one-yeaRaw Culinary Arts Professional Chef Training Program.

Hours: 500

Prerequisite:Quarter One of the Raw Culinary Arts Professional Chef train

ing program.

Quarter 3: Pastry Chef master raw pastry production and raw pastrculinary instruction. Learn to support the caf by creating treats for thpublic, and the school by assisting instructors while other students learnThis is the third quarter of the one-year Raw Culinary Arts Professional Chef

Training Program.

Hours: 500Prerequisite:Pastry ArtsUnbaked! II, Quarter One and Quarter Two of

the Raw Culinary Arts Professional Chef training program.

Quarter 4: Kitchen Management work closely with the directors, culinarprograms manager, and caf manager to oversee the daily organization an

management of the kitchen. Under the direction of the Culinary ProgramManager, learn supervisory skills by coordinating both food preparatioand kitchen staff. This is the final quarter in the one-year Raw Culinary Ar

Professional Chef Training Program.

Hours: 500

Prerequisite:Quarter Three of the Raw Culinary Arts Professional Cheftraining program.

Te 2,000-hour Raw Culinary Arts Professional Chef Training Programis designed to be completed over the course o 12 to 18 months. Space ilimited in the Raw Culinary Arts Proessional Che raining Program ancandidates assessment include their application, interview and instructoevaluations during their Gourmet Raw Food Chef Certification.

Assessment meetings between the trainee and the advisor will determinwhat level o classroom participation is appropriate. During these mee

ings, the proessional che trainee and the advisor will review and evaluatthe trainees status and design the program to meet the trainees individuaneeds. In addition to theory and hands-on class work, home study (including recipe development and testing, menu planning, writing book reviewetc.) is required.






2RawFoodChef.com


24/50

CULINARY COURSES

Each quarter has prerequisite course completion requirements as listedwith certain courses which can be taken upon completing the our quartersbut must be completed prior to taking final examinations.Te one-year training program is comprised o our quarters**:

1. Kitchen Introduction and Integration

2. Sous Chef

3. Pastry Chef

4. Kitchen Management.

Tis will ensure that the proessional che applicant is prepared or each

quarter which builds upon the next.

Students are also required to complete all remaining certifications availablethrough Living Light Culinary Institute. Students may schedule a leaveo absence* rom the program to complete additional courses with theCulinary Programs Managers approval.

Candidate can start in any month, however, certain courses may only beoffered certain times o the year thereore candidate must pay particularattention to completion o pre-requisites.

A passing grade or all assignments, including the final written exam and

culinary practical exam, is a requirement to earn the Raw Culinary ArtsProessional Che Certification.

Hours: 2,000

Prerequisites:Gourmet Raw Food Chef Certification andPastry ArtsUnbaked! I

*Leave of Absence: Please note taking a leave to complete courses will extend the timenecessary to complete the professional chef certification.

**Quarters do not necessarily correspond to calendar quarters.





22 RawFoodChef.co


25/50

CULINARY COURSESLIVING LIGHT CULINARY INSTITUTE 2014 CATALOG

2RawFoodChef.com

NEWHOLIDAY

TRADITIONS

Holiday Foods youll learn how to make:

[Holiday Foods menusubject to change.]

Friday-Sunday, Dec. 12-14, 2014

Living Light Center

301 N Main St, Ft. Bragg, CA

Festive Holiday Buffetopen to guests and the general public.Cost: $45. Call (707)964-2420 by December 10th to register.Sunday, 1:30pm

Sign up now for

a fabulous chef

showcase and

sumptuous holiday

feast beyond your

wildest dreams!

3 days of culinarydemos & feasting!

Friday classincludes breakfast, a lavish lunch, andoutstanding culinary demos all day long!

Saturday classincludes breakfast, mid-morning snack,and lunch, with more culinary demos throughout the day.

Sunday classincludes breakfast, more amazing demos,and a full festive holiday buffet.*

earn fresh perspectiveson favorite family recipes,special tips plus hands-on

experience for creating culinarymagic, and the secrets of flavoringfor the season while preparinghealthful, elegant gourmet meals.

No prerequisites for this course. Open to allfrom novice to chef!Tuition: $795.

L

Fruit Bread Creamy Red Bell Pepper andSmoked Chipotle Soup withCashew Sour Cream

Jalapeo-Onion Corn Bread Crab Cakes with Tartar Sauce Apple Fennel PomegranateArugula Salad Mashed No-tatoes Mushroom Gravy Holiday Nut Nog

Cranberry Orange Relish Holiday Fantasy Stuffing Lemon Kale Salad with

Persimmons & Candied Pecans Apricot, Figs and Dates with

Seasoned Cheese

Pumpkin Pie

Holiday Chocolate Chip Cookies Assorted Truffles

HOLIDAYAPPETIZERS,SOUPS,EN

TREES

DESSE

RTS,CANDIES,BREADSAND

MORE

*


26/50

SCIENCE OF RAW FOOD NUTRITION COURSES

Science of Raw Food Nutrition I

Tis course covers essential topics in raw ood nutrition including iron,calcium, and protein, vitamin B12, essential atty acids, blood sugar, pHbalance, ood changes rom cooking, anti-inflammatory nutrition, weightmanagement, anti-aging, and longevity.

Living Light has teamed up with nutrition curriculum developers Drs. Rickand Karin Dina, D.C. to offer a comprehensive course on the science o raw

ood nutrition. Rick and Karin Dina are known or their ability to makecomplex scientific concepts understandable or the non-scientific person.Tey also provide greater clarity, depth, and perspective or those with ascience or nutrition background. Tis is a great course or ches, healtheducators, clinicians, and those who want a knowledge base to achieveoptimal health with a greater understanding o scientifically-based rawood nutrition.

Hours: 12

Prerequisite: none required. This course is the prerequisite for all otherScience of Raw Food Nutrition courses.

Science of Raw Food Nutrition II

Tis course builds upon curriculum in SRFN I, introducing topics criticalto an in-depth understanding o raw ood nutrition including essentialinormation on a variety o raw plant based dietary approaches, enzymes,ood combining, superoods, cooked ood toxins and major studies inplant-based nutrition. Course covers how to read ood labels, the graincontroversy, effects o heating on ood, raw plant sources o importantnutrients and organic versus non-organic.

Hours: 35

Prerequisite: Science of Raw Food Nutrition I.


Tis course teaches students to present undamental raw ood nutritioninormation with authority, accuracy, and confidence. opics include: in-class practice presentations with individual eedback, plus how to search

Science o Raw Food Nutrition Courses





24 RawFoodChef.co


27/50

SCIENCE OF RAW FOOD NUTRITION COURSES

or science-based health inormation, comparison o various popular diet

creating a proessional image and establishing credibility. Tis course is ohealth educators, raw ood ches, and people interested in presenting thscience to others. It will also enable the student to integrate inormatiopresented in Science o Raw Food Nutrition I and II.

Hours: 14

Prerequisites: Science of Raw food Nutrition I and Science of Raw foodNutrition II.

Science of Raw Food Nutrition III

Gain a stronger grasp o how the body works and the role ood plays in th

process by completing SRFN III. Like SRFN I and II, this class is based ipeer-reviewed science and presented in a ormat solid enough or thoswith a science background, yet accessible enough or the rest o us. opicinclude: content o various plant oods and diets, overview o energy, rawood research, atty acid content o various raw plant oods and diets, thimportance o dietary fiber, superoods, sweeteners, and the latest inormation on raw ood nutrition.

Hours: 28

Prerequisites: Science of Raw food Nutrition I and Science of Raw food

Nutrition II.


Tis course is designed to provide several helpul tools in fielding the ofechallenging questions asked by audience members. Te course providein-class practice, individual eedback, a binder containing 160+ populaquestions with answers, and a bonus CD containing a PowerPoint presentation. It integrates and refines inormation learned in SRFN I, II, Iand the Benefits o Raw Food Nutrition Educator Certification courseCompleting this course will enable the student to deliver concise, scientifically sound answers to many o the common questions about raw oo

nutrition with confidence.Hours: 14

Prerequisite:Benefits of Raw Food Nutrition Educator Certification andScience of Raw Food Nutrition III.

Reer to the Living Light

Culinary Institute Tuitionand Feestables on pages 34-35

or individual course cost.




2RawFoodChef.com


28/50

ACADEMIC POLICIES

CLOCK HOURS

Clock hours reflect the total number o hours spent in the classroom. One clock hour isequal to 50 minutes o instruction in a 60 minute period.

SATISFACTORY PROGRESS

Student progress is evaluated at the end o each course. Progress is based on obtaining a

Pass in each course. Failure to achieve a Pass in a course will result in a meeting withthe instructor where an action plan will be developed with the student. Students who donot receive a passing grade in a course will be required to complete make-up work or repeatthe course.

MAKE-UP WORK

Students who do not receive a passing grade in a course will be required to complete make-up work or repeat the course. Work is assigned to support the student in successully com-pleting the program. A plan is developed that may include sessions with an instructorand/or assignments. Students who do not complete the plan by the required date will be

withdrawn rom the program.

GRADING POLICY

Grade Definition

A: Audit A grade demarking a course in which the student has paid to attend the class, butchooses not to receive a P/F grade; no credit is given.

P: Pass A grade indicating that the student has satisfied all minimum course requirements.

F: Fail A grade indicating that the student has not satisfied all minimum course requirements.

I: Incomplete A grade for incomplete work; if work is completed by the agreed deadline, an I maybe converted to a P (Pass).

W: Withdrawn A grade demarking a course from which a student has voluntarily or involuntarilybeen withdrawn.

WV: Waive A grade demarking a course from which a student is given credit for a LLI coursewithout attendance based on the acceptance of similar education from either experi-

ence or another culinary school transcript.

Academic Policies


26 RawFoodChef.co


29/50

ACADEMIC POLICIES

ATTENDANCE

Attendance and punctuality are requirements or successul completion and certificatioo Living Light Culinary Institute courses and programs. Students must attend all lecturedemonstrations, hands-on or otherwise scheduled course sessions. I a non-preventababsence arises, students must make arrangements with the Executive Director or SenioFaculty to make-up missed work and/or assignments. A signed contract between thstudent and the school will reflect the assigned make-up work and will be placed in thstudents administrative file upon completion o that work. Tere may be a ee chargei additional administrative, teacher time, or materials are required or make-up work.

PROBATION & ACADEMIC DISMISSAL

Students who do not receive a passing grade in a course will be required to repeat th

course and will be placed on probation or one course.

A student who ails probation is subject to withdrawal or secondary probation (one addtional course). A student who ails secondary probation will be withdrawn.

Repeating a class will extend the scheduled graduation date.

LEAVE OF ABSENCE POLICY

Living Light Culinary Institute does not regularly grant leaves o absence. However, student may petition or a leave o absence with special circumstances. Petitions are avaiable in the Administrative office.

WITHDRAWAL

A student shall be deemed to have withdrawn rom a program o instruction when ano the ollowing occurs:

Te student notifies the institution, in writing, o the students withdrawal or o thdate o the students withdrawal, whichever is later.

Te institution terminates the students enrollment or ailure to maintain satisactory progress; ailure to abide by the rules and regulations o the institution; absencein excess o maximum set orth by the institution; and/or ailure to meet financia

obligations to the school.

STUDENT CONDUCT & CONDUCT DISMISSAL

Students are to treat all members o the staff and other students with respect and dignityA student who willully destroys school property, attends school under the influence oillegal drugs and/or alcohol, is disruptive, insubordinate, caught cheating, is boisterouobscene, vulgar, or disrespectul may be withdrawn.


2RawFoodChef.com


30/50

HEADING

ACADEMIC POLICIES

GRADUATION/CERTIFICATION

A student will be eligible or graduation upon meeting the ollowing conditions:

1. Completed all required hours / make-up work;

2. received a Pass in all courses;

3. cleared all financial obligations; and

4. adhering to the list below:

Advanced Pastry Arts-Unbaked! Certification

Attendance and Participation*

Advanced Raw Culinary Arts Instructor Training Certification Attendance and Participation* and Presentation


Attendance and Participation* and Presentation


Attendance and Participation* and Presentation

Gourmet Raw Food Chef Certification Exam, Attendance and Participation* and Presentation

Pastry Arts-Unbaked! Certification

Exam, Attendance and Participation*

Raw Culinary Arts Associate Chef and Instructor Certification

Attendance and Participation Exam for Essentials Course Completed Raw Food Demonstration

Exam for Associate Chef Course


Includes all requirements for all other certifications listedExam, Attendance and Participation*

*Participation may include butis not limited to completingany daily assignments, hands-on teamwork, peer feedback,

and culinary studio facilitiesmanagement.


28 RawFoodChef.co


31/50

STUDENT SERVICES

Student Services

ACADEMIC ADVISING

Academic advising may be initiated by school personnel or the studenwhen the need is identified. Te school provides students support in academic and vocational guidance.

HOUSING

Living Light Culinary Institute has housing accommodations availablthrough the Living Light Inn. Please contact an Enrollment Advisor ourther inormation. Living Light Culinary Institute does not assumresponsibility or student housing outside o the Living Light Inn, nor doethe school have dormitory acilities under its control. Fort Bragg, CA haa number o hotels and vacation rental properties in the surrounding are

LIBRARY

Living Light Culinary Institute has library resources available in a resourccenter in the lecture hall. Te resource center holds over 90 culinary ar

related publications. Students may access the resources Monday througFriday, rom 9:00 am to 5:00 pm. Tere is a check-in/check-out system oremoving resources rom the library; however, LLI does not allow resourcmaterials to be taken out o the acility.


2RawFoodChef.com


32/50

STUDENT SERVICES

EMPLOYMENT ASSISTANCE

Living Light Culinary Institute does not provide job placement assistance.However, the school does provide inormation to students on job openingsemployers have posted on the LLCI website. LLCI graduates (AssociateChe/Instructor and above) can complete a graduate request orm torequest the current job listings including contact inormation. Te requestorm may be obtained through the Living Light website: RawFoodChef.com.

Afer receiving the job listings, graduates may contact prospective employ-ers directly. All arrangements, including financial compensation, hours,duration o position, etc., will then be decided between the two parties.Living Light Culinary Institute does not provide advice or direct reerralto prospective employers on the suitability o individual students.

Living Light Culinary Institute cannot and does not guarantee employ-ment or salary.


30 RawFoodChef.co


33/50

GRIEVANCE / CHANGES / RECORDS

GRIEVANCE PROCEDURE

When a concern occurs, the student is asked to discuss the concern directwith the instructor. I a resolution does not occur, the student is to document their concern in writing and make an appointment to meet witan Executive Director. Te ormal written concern must state: Te issuedesired outcome, and should include any documentation to support thconcern. Te Executive Director will review the written statement and ansupporting documentation, gather acts and provide a written response tthe student within ten (10) working days. Te Executive Directors decsion is final.

A student or any member o the public may file a complaint about thinstitution with the Bureau or Private Postsecondary Education by callin888.370.7589 or by completing a complaint orm, which can be obtaineon the bureaus Internet website: www.bppe.ca.gov.

ADMINISTRATIVE POLICIES

Changes

Te School reserves the right to make changes at any time with regards t

programs, curriculum, start dates, policies and procedures, and other ruleas deemed necessary. Changes will be made and implemented in accordance to laws, regulations and standards that govern the school. Notice ochanges will be communicated in a revised catalog or an addendum to thcatalog, or other written ormat.

Student Records

Student records will be maintained at the school site or five years rom thlast date o attendance. ranscripts are maintained permanently.


3RawFoodChef.com


34/50

CANCELLATION / WITHDRAWAL / REFUND

CANCELLATION, WITHDRAWAL, AND REFUND POLICY

Student's Right to Cancel

1. Students have the right to cancel their enrollment agreement or aprogram o instruction, without any penalty or obligations, throughattendance at the first class session or the seventh calendar day aferenrollment, whichever is later. Afer the end o the cancellationperiod, students also have the right to stop school at any time; andstudents have the right to receive a pro rata reund i the student hascompleted 60 percent or less o the scheduled days in the programthrough the last day o attendance.

2. Cancellation may occur when the student provides a written notice ocancellation at the ollowing address: Living Light Culinary Institute,LLCI, 301-B North Main Street, Fort Bragg, CA 94537. Tis can bedone by mail or by hand delivery.

3. Te written notice o cancellation, i sent by mail, is effective whendeposited in the mail properly addressed with proper postage.

4. Te written notice o cancellation need not take any particular ormand, however expressed, it is effective i it shows that the student nolonger wishes to be bound by the Enrollment Agreement.

5. I the Enrollment Agreement is cancelled the school will reund thestudent any money he/she paid, less any proration i cancelled aferthe cancellation period has ended, less a registration or administra-tion ee, and less any deduction or school equipment not returnedin good condition, within 45 days afer the notice o cancellation isreceived.

Note: Student Tuition Recovery Fund (STRF) fees (see page 38) are non-refundable.


32 RawFoodChef.co


35/50

CANCELLATION / WITHDRAWAL / REFUND

Withdrawal From the Program

Students may withdraw rom the school at any time afer the cancellatioperiod (described above) and receive a pro rata reund i the student hacompleted 60 percent or less o the scheduled days in the program througthe last day o attendance. Te reund will be less a registration or administration ee, and less any deduction or equipment not returned in goocondition, within 45 days o withdrawal. I the student has completed mothan 60% o the period o attendance or which the student was chargedthe tuition is considered earned and the student will receive no reund.

For the purpose o determining a reund under this section, a student shabe deemed to have withdrawn rom a program o instruction when any o

the ollowing occurs:

Te student notifies the institution o the students withdrawal or ao the date o the students withdrawal, whichever is later.

Te institution terminates the students enrollment or ailure tmaintain satisactory progress; ailure to abide by the rules and regulations o the institution; absences in excess o maximum set ortby the institution; and/or ailure to meet financial obligations to thSchool.

For the purpose o determining the amount o the reund, the date o thstudents withdrawal shall be deemed the last date o recorded attendancTe amount owed equals the daily charge or the program (total institutional charge, minus non-reundable ees, divided by the number o days ithe program), multiplied by the number o days scheduled to attend, prioto withdrawal. I the student has completed more than 60% o the perioo attendance or which the student was charged, the tuition is considereearned and the student will receive no reund.

Note: If the student has received federal student financial aid funds, the student isentitled to a refund of monies not paid from federal student financial aid program

funds.


3RawFoodChef.com


36/50

TUITION AND FEES

Living Light Culinary InstituteTuition and Fees

Regis-tration

FeeTuition

Cost

StudentTuition

RecoveryFund

Total Costfor a

period ofattendance

Raw Culinary Arts Associate Chef and Instructor Certification $250.00 $3.00 $5,853.00*

Prerequisites: None $0.00

Required Courses:

FUNdamentals of Raw Living Foods $375.00 $375.00

Sharpen Up Your Knife Skills! $325.00 $325.00

Essentials of Raw Culinary Arts $1,475.00 $1,475.00

Science of Raw Food Nutrition I $375.00 $375.00

Raw Culinary Arts Associate Chef and Instructor Training $2,675.00 $2,675.00

Food Styling $375.00 $375.00

*Total cost of attendance could reach $5,875.24 if all required textbooks, uniforms and supplies are purchased from Living Light Culinary Institute. Student may choose to purchase these items from another vendo

Advanced Instructor Training Certification $250.00 $3.50 $7,428.50

Prerequisites: Raw Culinary Arts Associate Chef and Instructor Certification $5,600.00 $5,600.00

Required Courses: Advanced Raw Culinary Arts Instructor Training $1,575.00 $1,575.00

Pastry Arts-Unbaked Certification $250.00 $3.50 $7,228.50


Required Courses: Pastry Arts-Unbaked! $1,375.00 $1,375.00

Advanced Pastry Arts-Unbaked Certification $250.00 $4.50 $8,224.50


Required Courses:Pastry Arts-Unbaked! $1,375.00 $1,375.00

Pastry Arts-Unbaked! Level II $1,595.00 $1,595.00


34 RawFoodChef.co

The school does not participate in ederal or state financial aid programs. I a student receives a loan to paor the educational program, the student will have the responsibility to repay the ull amount o the loa

plus interest, less the amount o any reund, and i the student has received ederal student financial aid und

the student is entitled to a reund o the monies not paid rom ederal student financial aid program unds.


37/50

TUTITION AND FEES

Living Light Culinary Institute

Tuition and Fees

Regis-tration

FeeTuition

Cost

StudentTuition

RecoveryFund

Total Costfor a

period ofattendance

Gourmet Raw Food Chef Certification $250.00 $6.00 $11,956.00


Required Courses:

Ethnic Flavors in Recipe Development $1,575.00 $1,575.00

RawFusion Gourmet Spa Cuisine $1,575.00 $1,575.00

Raw Event Catering and Elegant Entertaining $1,575.00 $1,575.00

Pastry ArtsUnbaked! $1,375.00 $1,375.00

Total cost of attendance could reach $11,092.74 if all required textbooks, uniforms and supplies are purchased from Living Light Culinary Institute. Student may choose to purchase these items from another vendor.

Raw Culinary Arts Professional Chef Certification $250.00 $20.50 $41,315.50

Prerequisites:

Raw Culinary Arts Associate Chef and Instructor Certification $5,600.00 $5,600.00

Gourmet Raw Food Chef Certification $6,100.00 $6,100.00

Benefits of Raw Food Nutrition Educator Certification $1,650.00 $1,650.00

Advanced Raw Food Nutrition Educator Certification $1,650.00 $1,650.00

Pastry ArtsUnbaked! Level II $1,595.00 $1,595.00

Raw Culinary Arts Associate Chef and Instructor Training Level II $2,875.00 $2,875.00

Advanced Raw Culinary Arts Instructor Training $1,575.00 $1,575.00

Raw Culinary Arts Professional Chef Training Program

(Four Quarters at $5000)$20,000.00 $20,000.00

Total cost of attendance could reach $41,983.24 if all required textbooks, uniforms and supplies are purchased from Living Light Culinary Institute. Student may choose to purchase these items from another vendor.

Benefits of Raw Food Nutrition Educator Certification $250.00 $1.00 $2,276.00

Prerequisites: None

Required Courses:

Science of Raw Food Nutrition I $375.00 $375.00

Science of Raw Food Nutrition II $1,075.00 $1,075.00

Benefits of Raw Food Nutrition Educator Certification $575.00 $575.00

Advanced Raw Food Nutrition Educator Certification $250.00 $2.00 $3,927.00

Prerequisites: Benefits of Raw Food Nutrition Educator Certification $2,025.00 $2,025.00

Required Courses:Science of Raw Food Nutrition III $1,075.00 $1,075.00

Advanced Raw Food Nutrition Educator Certification $575.00 $575.00


3RawFoodChef.com


38/50

BOOKS & SUPPLIES

Item Description Author orManufacturer

AssociateChef

GourmetChef

ProfessionalChef

Required Items

Angel Foods Cherie Soria $19.95 $19.95 $19.95

Raw Food Revolution Diet Cherie Soria $21.95 $21.95 $21.95

The Flavor Bible Karen Page n/a $35.00 $35.00

Chef Coat (XS - XL) Chef Uniform $55.95 $55.95 $55.95

Chef Hat Chef Uniform $11.99 $11.99 $11.99

6-8" Chef Knife Mac Santoku $150.00 $150.00 $150.00

5" Serrated Knife Kyocera or Mac $69.95 $69.95 $69.95

Small Paring Knife Mac SP50 $38.00 $38.00 $38.00

Required Items Total $367.79 $402.79 $402.79

Cherie Recommends

Chef Coat (XS - XL) (premium quality) Sympatico $85.00 $85.00 $85.00

Chef Bib/Apron Guatamalen $25.00 $25.00 $25.00

Safety Glove Swiss Army $27.00 $27.00 $27.00

Knife Skills Illustrated: A User's Manual Peter Hertzmann $29.95 $29.95 $29.95

Knife Edge Guard 8" (for the chef knife) Messermeister $2.90 $2.90 $2.90

Knife Edge Guard 6" (for the serrated knife) Forschner $4.75 $4.75 $4.75

Knife Edge Guard 6" (for the paring knife) Messermeister $2.60 $2.60 $2.60

Knife Roll (12 pockets) Messermeister n/a n/a $38.50

RollSharp Knife Sharpener Fiskars $16.50 $16.50 $16.50

V-Slicer OXO Good Grip n/a $48.00 $39.99

Cleaver Henckels n/a $80.00 $80.00

Recommended Items Total $193.70 $313.69 $352.19

Required + Recommended Total $561.49 $716.48 $754.98

List o Student Books & SuppliesPrices o books and supplies are subject to change due to market fluctuation.


36 RawFoodChef.co


39/50

LIVINGLIGHTINN& LIVINGLIGHTMARKETPLACE

You are invited to make a reservationLiving Light Inn 533 East Fir Street Fort Bragg, CA 95437 707-964-1384 LivingLightInn.com

An Eco-friendly OasisLiving Light Inn is a 1912 craftsman-style architecturaljewel, located in the most beautiful residential neigh-

borhood in Fort Bragg. Its an easy walk to downtown

or a brisk walk to the famed Glass Beach.

Every room is beautifully decorated and outfitted with

organic bedding, linens, and windows that open to let

in the fresh sea air. All water in the building is filteredand the kitchen is fully outfitted with equipment for raw

food preparation and equipped with a special reverse

osmosis filtration system. All cleaning products used at

the inn are vegan, non-toxic, and biodegradable.

Living Light Innan elegant and welcoming home

away from home.

Living Light Marketplace 301-B North Main Street Fort Bragg, CA 95437 707-964-2420 RawFoodChef.com

Shop Online at

RawFoodChef.com!

Living Light Marketplaceis the perfect one-stop shop-ping destination for a healthy lifestyle. We carry an ex-

tensive array of products, including the best name-brand

appliances like Excalibur, TriBest, Cuisinart, and Vitamix,hard-to-find recipe ingredients, useful gadgets, raw and

vegan food supplements, products for a sustainable life-

style, and an extensive selection of books to help you

make healthy living delicious. Living Light Marketplace is

located in the world-famous Living Light Center in TheCompany Store in Fort Bragg on the Mendocino Coast, or

online: http://shop.rawfoodchef.com .


3www.RawFoodChef.com


40/50

STUDENT TUITION RECOVERY FUND

You must pay the state-imposed assessment ($.50 per $1,000 roundedto the nearest $1,000) or the Student uition Recovery Fund (SRF)

i all o the ollowing applies to you:

1. You are a student in an educational program, who is a Caliornia resi-

dent, or are enrolled in a residency program, and prepay all or parto your tuition either by cash, guaranteed student loans, or personalloans, and

2. Your total charges are not paid by any third-party payer such as anemployer, government program or other payer unless you have aseparate agreement to repay the third party.

You are not eligible or protection rom the SRF and you are not requiredto pay the SRF assessment, i either o the ollowing applies:

1. You are not a Caliornia resident, or are not enrolled in a residencyprogram, or

2. Your total charges are paid by a third party, such as an employer,government program or other payer, and you have no separate agree-ment to repay the third party.

Te State o Caliornia created the Student uition Recovery Fund (SRF)to relieve or mitigate economic losses suffered students who are Caliorniaresidents, or are enrolled in a residency program attending certainschools regulated by the Bureau or Private Postsecondary and VocationalEducation.

You may be eligible or SRF i you are a Caliornia resident or are enrolledin a residency program, prepaid tuition, paid the SRF assessment, andsuffered an economic loss as a result o any o the ollowing:

1. Te school closed beore the course o instruction was completed.

2. Te schools ailure to pay reunds or charges on behal o a studentto a third party or license ees or any other purpose, or to provideequipment or materials or which a charge was collected within 180days beore the closure o the school.

3. Te schools ailure to pay or reimburse loan proceeds under a eder-ally guaranteed student loan program as required by law or to pay or

reimburse proceeds received by the school prior to closure in excesso tuition and other cost.

4. Tere was a material ailure to comply with the Act or this Divisionwithin 30 days beore the school closed or, i the material ailurebegan earlier than 30 days prior to closure, the period determinedby the Bureau.

5. An inability afer diligent efforts to prosecute, prove, and collect ona judgment against the institution or a violation o the Act.

o ile a claim against the Studenuition Recovery Fund, please go twww.bppe.ca.gov/orms_pubs/str.pto download a claim application.


38 RawFoodChef.co


41/50

CONSUMER PROTECTION

CONSUMER PROTECTION

Living Light Culinary Institute has never filed or bankruptcy

petition, operated as a debtor in possession or had a petition obankruptcy filed against it under Federal law.


3RawFoodChef.com


42/50

FACULTY & MANAGEMENT

Cherie Soria

Living Light Culinary Institute Director and master raw oodche Cherie Soria is a holistic nutrition expert and leadingauthor o numerous books on gourmet raw and vegan culi-

nary arts, including her most recent, Raw Food For Dummies.Her other books include Angel Foods, Healthy Recipes forHeavenly Bodies,which has been printed in three languages,

Raw Food Revolution Diet,and Comiendo Pura Vida!Cherie has been honoredwith the respectul title o Mother o Gourmet Raw Vegan Cuisine rom herstudents, who come to study at Living Light Culinary Institute rom more than50 countries and six continents around the world. Cherie has personally trainedmany o the worlds top raw ood ches and instructors. Cheries goal is to spreadthe benefits o gourmet raw vegan cuisine around the globe by training teachersand ches to inspire others. In 1992, she studied with Dr. Ann Wigmore in PuertoRico, and learned the principles o using whole live oods to aid in healing andrejuvenation. Recognizing the importance o making dishes that also appeal tothe senses, the palate, and the soul inspired her to create a sophisticated gour-met raw vegan cuisine that rivals the most delicious traditional cooked oods.A karate student and aficionado or years, Cherie was awarded her third blackbelt in Karate at the age 60. oday, she is as trim as she was in high school, anda beautiul example o the health benefits o a raw vegan diet. A veteran o radioand television, Cherie is available or speaking engagements and culinary presen-tations. Contact erilynn at 707-964-2420 or Ozlem at [email protected].

Living Light Culinary Institute, Fort Bragg, CA: Raw Culinary Arts Associate Chefand Instructor Certificate; Gourmet Raw Food Chef Certificate; Raw Culinary Arts

Professional Chef Certificate; Benefits of Raw Food Nutrition Educator Certificate Over 40 years o culinary arts experience.


40 RawFoodChef.co

Faculty and Management

SENIOR FACULTY


43/50

FACULTY & MANAGEMENTLIVING LIGHT CULINARY INSTITUTE 2014 CATALOG

4RawFoodChef.com

Dan Ladermann

Living Light Culinary Institute Director Dan Ladermann isrenowned health educator, speaker, and author o Raw FooFor Dummies.He is president o the Institute or Vibran

Living, a nonprofit organization dedicated to global educatioabout organic raw vegan ood and its role in health and vitaity. Te Institute or Vibrant Living also provides scholarship

or aspiring raw ood ches and instructors and has been a leader in nonprofiorganic raw ood education since 1999. Dan is also a certified Hippocrates HealtEducator and graduate o Anthony Robbins Mastery University. An early pioneer and executive in the Unix and internet industries, Dan exited the high-tecworld o Silicon valley when he discovered the benefits o a raw ood diet i1995. He now combines skills in science, technology, and photography with passion or health and nutrition. He enjoys helping students transorm thelives, and watching them thrive with the tools, support, and encouragementhey receive at Living Light Culinary Institute. Dan is available or interviewand speaking engagements. Call erilynn at 707-964-2420 or email Ozlem [email protected].

Living Light Culinary Institute, Fort Bragg, CA: Raw Culinary Arts Associate Chef anInstructor Certificate

Hippocrates Health Institute, Palm Beach, FL: Certified Health Educator

Johns Hopkins University:Masters Computer Science

University o oledo, oledo, OH: Bachelors of Science, Electrical Engineering

Over 12 years o culinary arts experience.


44/50

FACULTY & MANAGEMENT LIVING LIGHT CULINARY INSTITUTE 2014 CATALO

42 RawFoodChef.co

Karin Dina, D.C.

A Magna Cum Laude graduate o the University o Colorado,and Palmer College o Chiropractic West, and an honors stu-dent in naturopathic medicine rom Bastyr University, Dr.Karin Dina. D.C. has also extensively studied advanced nutri-tion and nutritional biochemistry. She practices a variety olight orce and traditional chiropractic techniques, with a

multiaceted approach to helping her patients attain radiant health.

University o Connecticut, Storrs, C: Bachelor of Fine Arts

University o Colorado, Boulder, CO: Bachelor of Arts in Environmental andOrganismic Biology

Bastyr University, Kenmore, WA: worked towards Doctor of Naturopathic Medicine

Palmer College o Chiropractic, San Jose, CA: Doctor of Chiropractic

Over 5 years o nutritional health experience.

Richard Dina, D.C.

A raw ood vegan since 1987, Dr. Rick Dina, D.C. has beena staff member at the Hippocrates Health Institute, a chi-ropractor at the asting retreat, rue North Health Center,

and a teacher at Bastyr University. He is the ounder and co-owner o Vitality Health Center in San Raael, CA, where heconducts raw ood retreats, and offers chiropractic, massage,

and nutritional counseling.

University o Connecticut, Storrs, C: B.A. in Business Administration

Atlanta School o Massage, Atlanta, GA: Certified Massage Terapist

Lie College o Chiropractic; Marietta, GA: Doctor of Chiropractic

13 years o nutritional health experience.

Martine Lussier

Martine Lussier is a ormer registered nurse and transplantedCanadian who has reinvented hersel as one o the premierches and educators teaching raw ood cuisine and nutri-

tion. As Culinary Programs Manager at Living Light CulinaryInstitute, Martine trains instructors and manages all aspectso the teaching curriculum or the school.

Living Light Culinary Institute, Fort Bragg, CA: Raw Culinary Arts Associate Chefand Instructor Certificate; Gourmet Raw Food Chef Certificate; Raw Culinary ArtsProfessional Chef Certificate

Te Raw Food Doctors, Canada: Certified Instructor in the Benefits of Raw FoodNutrition

Sherbrooke College, Canada: Registered Nurse Diploma

St-Jean-sur-Richelieu College, Canada: Science and Humanities Diploma



45/50


4RawFoodChef.com

Jennifer Cornbleet

Jennier is a nationally recognized raw ood che aninstructor and the author o Raw Food Made Easy for 1 or People.A certified Che/Instructor with Living Light, Jenn

conducts classes and workshops in Northern Caliorniand nationwide. Jenny has been instrumental in developinmarketing kit training classes or Living Light. She is a

integral part o the Associate Che and Instructor rainings.

Living Light Culinary Institute, Fort Bragg, CA: Raw Culinary Arts Associate Chefand Instructor Certificate; Gourmet Raw Food Chef Certificate; Raw Culinary ArtsProfessional Chef Certificate

Te Raw Food Doctors, Canada: Certified Instructor in the Benefits of Raw FoodNutrition

University o Chicago, Chicago, IL: Bachelor of Arts with Honors in Music; Masters ofArts in eaching English


Vinnette Thompson

A classically trained che, Vinnette earned her culinary ardegree rom the Culinary Institute o America and is also graduate o the Living Light Culinary Institute. Vinnettes twculinary passions are vegetarian cuisine and culinary education. A che or over 25 years, she is currently Executive Cheo the Raw Food Underground and teaches culinary arts o

the Palm Beach school district in Florida.

Living Light Culinary Institute, Fort Bragg, CA; Raw Culinary Arts Associate Cheand Instructor Certificate; Gourmet Raw Food Che Certificate

Culinary Institute o America, Hyde Park, NY; Associate Degree in OccupationalStudies in Culinary Arts

University o CA, Los Angeles, CA; Catering Certificate Program


46/50

FACULTY & MANAGEMENT LIVING LIGHT CULINARY INSTITUTE 2014 CATALO

44 RawFoodChef.co

Rosalie Robertson

Roe Robertson has gone rom copper to chopper. As aormer police officer, her mission has long been to serve hercommunity. Now, as a certified Associate Che and Instructorat Living Light Culinary Institute, Roe continues her devo-tion to service by educating and inspiring people to spreadknowledge about raw living oods. Roe grew up in the kitchen

helping her mother, a che, cater to movie stars and shes still passionate aboutood. Her enthusiasm, knowledge, and sense o humor make learning un. Roesmotto is Eating healthy is simply a choicechoose wisely.

FACULTY

Terilynn Epperson

erilynn Epperson is a certified gourmet raw ood che andinstructor. Her enthusiasm or the raw oods liestyle has ledher to move her amily to Fort Bragg as Executive Assistantto Cherie Soria. erilynn also produces promotional videosand teaches specialty classes during both the Associate Cheand Instructor raining and Raw Event Catering and Elegant

Entertaining courses at Living Light. erilynn has a nurturing spirit and is ofenreerred to as the Living Light House Mom.

Barbara HowardBarbara Howard, our school demo coordinator, is a certifiedAssociate Che and Instructor who is constantly adding toher knowledge o raw cuisine and nutrition. She is certifiedin Advanced Pastry ArtsUnbaked! and is also an AdvancedRaw Food Nutrition Educator, as well as an avid Petanqueplayer. Barbara is a valuable teacher and member o our culi-

nary team, who supports our students in their education every step o the way.


47/50


4RawFoodChef.com

James Sant

As a lielong proessional artist,

living light catalog 2014

Documents

instructor certication

culinary arts associate

gour raw food chef certication

light catalog

culinary courses

pastry artsunbaked certication

food styling

raw vegan cuisine