OUR PROGRAM - AN OVERVIEW
Chef's Training students become proficient in the proper use of the kitchen equipment, utensils and procedures which enables them to gain mastery of the basic cooking techniques for a wide variety of health supportive foods. Our graduates possess the ability to identify a broad spectrum of natural ingredients as well as expertise in their selection and handling. In addition, strong emphasis is placed on whole grain baking techniques, including the basic principles of baking as well as converting recipes from traditional to natural and vegan ingredients.
While achieving a general knowledge of the basic principles governing the culinary science, students also gain an understanding of the fundamentals of human nutrition and the connection between food and healing. They develop familiarity with numerous approaches to diet and health along with a thorough comprehension of the criteria for quality food selection.
The Chef's Training Program is licensed by the New York State Department of Education and accredited by ACCET. It is offered on both a full-time and part-time basis. The focus of this 616 hour program is mostly vegetarian, and also provides instruction in fish and organic poultry. Our meals are high in fiber and complex carbohydrates, and contain no white sugar and minimal amounts of dairy products
