Natural Chef Certification
Source: www.baumancollege.org
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Content Inside: www.baumancollege.org HEALING FROM THE GROUND UP 800-987-7530 Natural Chef Certification Statement of Educational Objectives The Natural Chef Training Program is committed to the training of nutritional and therapeutic cooks who learn to be artists in food preparation and presentation. This program emphasizes nutritional and therapeutic cooking and mastery of the necessary kitchen skills. The Natural Chef Training Program prepares students for a career in the blossoming natural and whole food industry. Occupation and Job Titles- Natural Chef D.O.T. 305-281-010 Cook Natural Chef Personal Therapeutic Chef Personal Chef Private Chef Private Therapeutic Chef Whole Foods Cook Whole Foods Cooking Instructor Whole Foods Cooking Consultant Whole Foods Caterer Natural Foods Chef. Natural Chefs are in great demand as the need for good nutrition and a healthy lifestyle becomes more apparent in our fast-paced world. Natural Chefs are adept at preparing delicious gourmet meals that emphasize the nutritional value of food and its power to stimulate the healing process for clients. These chefs fill the culinary needs of healthy or ill people with high-quality nourishing food presented in an artistic manner. Natural Chef graduates work in private homes catering services health spas health food stores educational programs and restaurants. Length of Educational Service: (450 hours) 5 month classroom Sequence and Frequency of Lessons: 10 topics plus Midterm Field Trips and Externship. Three to eight 5-hour classes per topic 8 hours homework per week. Citation of Texts and Required Written Materials: (Additional required materials listed at end of document) Natural Chef Handbook Recipes and Remedies for Rejuvenation (2002) Bauman E. Prescription for Dietary Wellness (1998) Balch J.&P. The Professional Chefs Knife Kit (1999) CIA (ed.) Uprisings The whole grains bakers book (1990) CWGEA (ed.) Recipes For Dairy Free Living (2002) Jardine D. The Garden of Eating ...
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