Plantlab-Aca 2018 Catalog Web Plantlab

CONTENT AND IDEAS © PLANTLAB LLC.
ALL RIGHTS RESERVED. DO NOT DISTRIBUTE WITHOUT PERMISSION.

TABLE OF CONTENTS
CORE INFORMATION
Introduction + Overview.......................................................................................................................................3
Locations + Online............................................................................................................................................4 - 5
Curriculum Overview............................................................................................................................................ 6
Academic Policies.......................................................................................................................................39 - 40
Contact ................................................................................................................................................................... 41
INTENSIVE FULL-TIME 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 Nutrition ......................................................................................................................................... 26
ONSITE WEEKEND WORKSHOPS

Raw ......................................................................................................................................................................... 28
Desserts ................................................................................................................................................................ 29
Powered ................................................................................................................................................................ 30
Cacao ..................................................................................................................................................................... 31
Cheese................................................................................................................................................................... 32
Entertaining........................................................................................................................................................... 33
Express ................................................................................................................................................................. 34
Dinner Demo ........................................................................................................................................................ 35
Detox...................................................................................................................................................................... 36
Bread...................................................................................................................................................................... 37
Fermented ............................................................................................................................................................ 38
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 AN OPEN-MINDED APPROACH REAL-WORLD PLANT-BASED
plant-based cuisine and the art of its preparation. Our raw
and vegan culinary academies emphasizes the use of whole, TO CREATIVITY RESTAURANT EXPERIENCE
organic, unprocessed, plant-based foods to achieve healthy, PLANTLAB encourages students to explore a passion for Many PLANTLAB students want to become chefs or
aesthetically refined and flavorful cuisine. Intimate classes raw and vegan cuisine through the real world applications open plant-based restaurants, some are searching for
and personalized instruction allow for a successful integrated of designing menus and writing recipes from scratch. their next step, and others are looking to change their
hands-on experience, within our custom designed, state- Instructors promote creativity instead of teaching recipes lifestyle. Chefs attend to enhance their existing training
of-the-art classrooms and our unmatched online platform. with pre-measured and limited ingredients. Instructors and bridge the gap between culinary art and nutrition. The
support student ingredient choices and allergies by majority of culinary schools guide students through their
teaching how to make adjustments and improvise when programs in a classroom or commissary setting, lacking
working with seasonal and local produce. Chefs often the opportunity to experience innovative restaurants.
THE PROGRAM run out of specific produce, spices, ingredients or are
PLANTLAB academies offer a variety of programs restricted by their geographic region or access, it’s
emphasizing the art of plant-based cuisine. Curriculum crucial to know how to substitute and improvise.
employs a modern, creative approach structured so THE PLANTLAB
that students build on their techniques as they progress CERTIFICATE AND SEAL
through courses. Students execute innovative raw and
vegan cuisine at the highest level, learn from a variety INDIVIDUALIZED WORKSTATIONS Students receive the highly regarded PLANTLAB certificate
of specialized courses, and expand their skill set. AND CUTTING-EDGE EQUIPMENT upon completion of each course. Graduates may also
PLANTLAB welcomes students from around the world. qualify to receive an electronic seal for use on resumes or
Traditional culinary programs typically require multiple marketing materials. The skill set gained from PLANTLAB
The program’s extensive, refined instruction is based students to share the same crowded workstations
on structured and classic building blocks of culinary is unparalleled to any other academy in the plant-based
and equipment. PLANTLAB classrooms are designed world; the certificate and seals mark these achievements.
programs and a multitude of experience and passion. with individual stations and limited class sizes to not This section does not apply to PLANTLAB Los Angeles.
compromise the educational experience. Individual
workstations and access to cutting-edge equipment
enhances comfort, creativity, and allows for hands on
CLASSICAL STRUCTURE WITH learning. PLANTLAB is entirely chef-driven. It’s essential
INNOVATIVE TECHNIQUES to understand advanced tools, techniques and equipment
EXCLUSIVE ACCESS TO PLANTLAB
PLANTLAB graduates gain the expertise to create healthy, for true innovation. PLANTLAB invests in the highest ALUMNI NETWORK
aesthetically refined and flavorful raw and vegan cuisine. quality equipment and tools for students who have One of the most cherished aspects of attending PLANTLAB
The foundation of instruction, based on knife skills, access to the same equipment company chefs use; the is gaining access to the exclusive and expansive alumni
flavor and texture balancing, as well as artful plating, Pacojet, sous vide, anti-griddle, smoking gun, high- network. The academy attracts everyone from the most
together with cutting-edge equipment and innovative powered blenders, turning slicers, dehydrators, juicers, advanced to beginning culinary students, including
techniques, make PLANTLAB academies unlike any other are few of the machines and tools students work with world renowned and private chefs, health coaches,
plant-based culinary programs in the world. PLANTLAB as part of the school curriculum. Online students are entrepreneurs, parents, vegans, vegetarians and
has been recognized by Food & Wine magazine as, one guided through equipment and ingredient needs in order those who are healing themselves or loved ones. After
of the best cooking classes in the world, a testament to produce a similar experience for the home chef. completing courses, graduates are invited to access our
to our culinary approach, unmatched curriculum and social/culinary platform to correspond with colleagues
outstanding instruction. Courses are in line with his classical around the world as part of the alumni family.
background, unlike many plant-based culinary academy
educators who are self-taught or mentored by others who
have not studied in professional culinary programs.
ON-SITE LOCATIONS
LEARN CUTTING EDGE SKILLS AT OUR
FEATURE PLANT-BASED ACADEMIES
LOS ANGELES, CALIFORNIA

1009 ABBOT KINNEY BLVD
LOS ANGELES, CA 90291
NEW YORK, NEW YORK

(INQUIRE WITH ADMISSIONS)
ALSO OFFERING SOME OF OUR FAVORITE

COURSES IN GASTRONOMIC CITIES
BARCELONA, SPAIN - FALL 2018

CARRER DEL COMERC, 7
BARCELONA, SPAIN 08003
MILAN, ITALY - SUMMER 2018

VIA COL DI LANA, 8
MILAN, ITALY 20136
CHICAGO, ILLINOIS - FALL 2018
UBUD, BALI, INDONESIA - SPRING 2019
ONLINE ACADEMY
INSTRUCTOR-SUPPORTED HIGH QUALITY LEARNING
The PLANTLAB Online Academy offers students The classroom is brought to your home with
from all over the world the opportunity to study PLANTLAB's visually stunning and clear
plant-based cuisine in their home kitchen. The videos, printable content and educational info-
program’s extensive, refined living cuisine graphics. Instructor feedback on photographic
instruction is based on the classic building blocks assignments and collaborating with fellow
of culinary programs, enabling students to execute classmates creates a fun and insightful experience,
innovative plant-based cuisine at the highest and provides inspiration through connecting
level. Integrated videos, an interactive platform different minds from all over the world.
and direct instructor feedback create the ideal
platform to build a culinary foundation, and grow
in more advanced courses. The curriculum’s fresh COMMUNITY SUPPORT
approach teaches specific skills in each course,
PLANTLAB strives to bridge the gap between
but also gives students the space to develop and
culinary art and nutrition while creating a community.
pursue their own creative projects. The online format
Online students receive and respond to instructor
allows for original content that may be impossible
feedback, they can also follow along with the work
with on-site facilities, such as in depth studies of
of their classmates. Access to this diverse online
organic farming, harvesting plant-based products,
community advances the collective creativity of
and guest lecturers from around the world.
the class. Viewing others’ assignments inspires
future work, and is a great way for the class
to learn and support each other. The program
FLEXIBILITY TO LEARN welcomes students with a range of skill, from
advanced chefs to first time beginners. Online
FROM ANYWHERE classes bring together a myriad of cultures and
The PLANTLAB Online Academy meets the backgrounds, presenting a perfect opportunity
rapidly growing global demand for plant- to expand the mind and learn from each other.
based culinary instruction. Here are just a
few of the benefits for Online students:
• Easy access from around the globe

“PLANTLAB ONLINE IS SUCH A
• F lexible schedules within set program dates— WONDERFUL EXPERIENCE AND
choose when to complete lessons and assignments
EDUCATION PROGRAM. I REALLY
• Work from home with the familiarity of APPRECIATE THE ADDITIONAL TIME
your own space and outfit your kitchen
WE ARE GIVEN AND THE SUPPORT
with the necessary equipment
WE ARE GIVEN CONTINUALLY,
• T he ability to share completed work with friends NO MATTER WHERE YOU ARE ON
and family, further expanding student culinary
passion and lifestyle into local communities A DAILY BASIS—GRATEFUL”
• Connection to online community and graduates - SPORTS NUTRITION STUDENT LORENA, M
CURRICULUM OVERVIEW
The mission of PLANTLAB is to share and advance cutting- INSTRUCTOR-SUPPORTED ONLINE
edge living cuisine in an inviting environment through superior
instruction and innovative techniques designed to challenge and • Level 1: Fundamentals of Raw Cuisine
inspire. The core program focuses on the Fundamentals of Raw • Level 2: Advanced Raw Cuisine
Cuisine, which offers students comprehensive training in the • Level 1: Fundamentals of Cooking
principles behind the art of raw food. We also offer Advanced Raw
• Level 2: Advanced Cooking
Cuisine curriculum focusing on the modern, creative approach
to living foods. These programs are structured in such a way • Level 1: Pastry + Dessert
that students build on the techniques learned, enabling them • Level 2: Pastry + Dessert
to execute and innovate raw cuisine at the highest level. • Baking
Programs are designed for those interested in the culinary • Culinary Nutrition
art of raw foods at the home entertainment level, while • Sports Nutrition
using professional-style techniques. We welcome students • Elite Sports Nutrition
from around the world into our interactive culinary courses.
Our extensive, refined living cuisine instruction is based on
structured and classic building blocks of culinary programs.
SELF-PACED ONLINE
Discover several of our educational courses, including in- • Essentials of Superfoods
depth training, on-site/online intensives and at home programs.
• Raw Desserts
Please visit plantlab.com/curriculum for ongoing new offerings,
limited edition classes, and special programming. • Leslie's Italian Kitchen - Pasta & Sauces
• Leslie's Italian Kitchen - Antipasti
INTENSIVE COURSES
• Leslie's Italian Kitchen - Italian Classics
FULL-TIME ONSITE
• Level 1: Fundamentals of Raw Cuisine - 4 weeks
• Level 2: Advanced Raw Cuisine - 4 weeks
WORKSHOPS
• Level 3: Professional Raw Cuisine - 4 weeks
• Level 1: Fundamentals of Cooking - 4 weeks
ONSITE WEEKEND WORKSHOPS
• Raw.
• Level 2: Advanced Cooking - 4 weeks
• Dessert.
• Level 3: Professional Cooking - 4 weeks
• Powered.
• Level 1: Pastry + Dessert - 4 weeks
• Cacao.
• Cheese.
• Entertaining.
• Baking - 4 weeks
• Express.
• Level 4: Food Future - 4 weeks
• Dinner Demo.
• Fermentation + Cheese - 2 weeks
• Detox.
• Essentials of Raw - 1 week
• Fermented.
• Raw Desserts - 1 week
• Bread.
• Chocolate - 1 week
FULL-TIME
INTENSIVE COURSES
ON-SITE FACILITIES
PROGRAMS AVAILABLE IN:
• Los Angeles, California
• New York City, New York
• Chicago, Illinois
• Barcelona, Spain
• Milan, Italy
• Ubud, Bali, Indonesia (2019)
PROGRAM DURATION
One (1) to Four (4) week courses held Monday - Friday (30 hours/week)
PREREQUISITES
Level 1 / Fundamental courses are opened to all levels of experience.
Advanced and Professional programs have course prerequisites.
ONLINE ACADEMY
INSTRUCTOR-SUPPORTED COURSES
50 - 120 course hours per course, full-time instructor support
3 - 12 weeks of program and instructor access, depending on the program
SELF-PACED COURSES
15 - 50 course hours per course, online community support
6 months of programs access
LEVEL 1: FUNDAMENTALS OF RAW CUISINE
PROGRAM AVAILABLE IN COURSE SYLLABUS FUNDAMENTALS 3
• Los Angeles, Califonia INTRODUCTION TO RAW PASTRY,
• New York City, New York FUNDAMENTALS 1 CHEESES AND CHOCOLATE - 30 HRS
INTRODUCTION TO RAW CUISINE - 30 HRS Introduction to raw pastry, chocolate, and
• Milan, Italy
Introduction to raw cuisine provides a thorough cheese focuses on preparation of the various
orientation to our program and philosophy. This ingredients to produce small, bite size, raw
• PLANTLAB Online
week the students will learn the basics of how desserts and savory pastries, the basics of
to conduct themselves in a professional kitchen, fermenting tree nut cheeses, and the essential
and simple raw vegan dishes that require no elements of a cheese plate including crackers,
more than 1-2 days of preparation. Students will chutneys and quick pickles. The students will
PROGRAM DURATION practice knife skills everyday with supervision also begin preparing for their final projects
and feedback from their instructors. This week in week 4 with a visit to the local farmer’s
• 120 CONTACT HOURS
of the course emphasizes acquainting the market where they will learn the importance of
• Four (4) seperate one-week courses onsite
students with basic kitchen equipment, simple working with seasonal and local ingredients.
recipes, proper handling and use of ingredients,
ONLINE ACCESS and standard food safety regulations.
FUNDAMENTALS 4
• PLANTLAB Online - 12 Weeks of Access
RECIPE DEVELOPMENT - 30 HRS
• Instructor-Supported FUNDAMENTALS 2
Fundamentals 4 is where the previous modules
BUILDING BLOCKS AND TECHNIQUES all come together. The students will write a three
OF RAW CUISINE - 30 HRS
TUITION course menu, execute two of these dishes, and
Techniques in raw cuisine builds on the lessons present their work to be evaluated by PLANTLAB
LOS ANGELES: $1,375 PER WEEK staff. The students own work and creativity will be
learned in the previous section, and introduces
NYC / BARCELONA / MILAN / BALI: $5,500 dishes that require multiple pieces of equipment nurtured and guided by the instructors and other
and multiple days of preparation. Students will PLANTLAB staff throughout this week. Students
ONLINE: $1,000 will take a comprehensive final exam covering
continue to work on knife skills and become
confident in the kitchen. This week of class the entire 4 Weeks of class to culminate Level 1.
gives students the knowledge of how each
PREREQUISITE component of a recipe functions, it teaches the
None importance of following a recipe as written,
SKILLS AND TECHNIQUE
and it shows students how to adapt recipes for • Proper use of equipment
their own use. Students will become familiar • Flavor balancing
ABOUT THIS COURSE with professional kitchen equipment such as
• Menu writing and executing
immersion blenders, and vacuum sealers.
Fundamentals of Raw Cuisine teaches the • Knife skills
building blocks of raw cuisine in four separate, • Food safety
one-week courses. The course emphasizes
• Recipe testing
proper use of equipment and preparation
of ingredients, flavor balancing, knife skills, • Dehydration
simple fermentation, and food safety. Each • Fermentation
week builds upon the previous week’s lessons, • Soaking and sprouting
culminating in a menu written and executed by
• Tree nut cheeses, milks and flours
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.
LEVEL 2: ADVANCED RAW CUISINE
PROGRAM AVAILABLE IN COURSE SYLLABUS ADVANCED 4
• Los Angeles, Califonia RAW CREATIVE APPLICATION - 30 HRS
•
•
New York City, New York
Barcelona, Spain
ADVANCED 1 Advanced 4 focuses on recipe and product
BUILDING BLOCKS OF ADVANCED costing, all culminating in the “Shop Project”,
• Milan, Italy
RAW CUISINE - 30 HRS which focuses on producing and costing
marketable raw vegan goods. Students
• PLANTLAB Online 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
PROGRAM DURATION of why a recipe is built a certain way, and how a product, and how to determine a final selling
• 120 CONTACT HOURS to adapt it. Throughout this week the students price. Students will also flavor kombucha
• Four (4) seperate one-week courses onsite will be exposed to the French Culinary concept and learn about secondary fermentation.
of “Mother Sauces” and how PLANTLAB has
ONLINE ACCESS
applied these in raw cuisine. During this week
students also learn how to work with agar agar,
SKILLS + TECHINIQUE
and further their work on recipe development. • Mother sauces
• Agar Agar
• Instructor-Supported
ADVANCED 2 • Raw Sous vide and compression
EQUIPMENT + TECHNIQUE - 30 HRS • Raw chocolate tempering
TUITION Advanced 2 emphasizes training students to work • Low temperature smoking of food
LOS ANGELES: $1,375 PER WEEK with modern kitchen equipment and how to apply • Fermenting kombucha
these tools toward preparing raw foods. Students
NYC / BARCELONA / MILAN / BALI: $5,500 • Secondary fermentation
learn about the benefits of preparing food sous
ONLINE: $1,200 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
PREREQUISITE • Recipe costing
ADVANCED 3
• Level 1: Fundamentals of Raw Cuisine • Product development
ADVANCED PASTRY + CONVERSIONS
Advanced 3 focuses on plating modern

composed raw desserts, tempering raw
ABOUT THIS COURSE chocolate, and advanced fermented tree nut
The Advanced Raw Cuisine series introduces cheese plate composition. Students will further
students to contemporary methods and explore fermentation with class discussion
equipment applied to raw cuisine. In Level II covering fermenting nuts other than cashew
students are given more responsibilities, in an or macadamia, kombucha and its health
effort to prepare them for life in a professional benefits and how to work with a variety of
kitchen. These responsibilities will range Day different probiotics. Students will begin to
to Day from checking in and properly storing formulate ideas for their week 4 projects.
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.
LEVEL 3: PROFESSIONAL RAW CUISINE
PROGRAM AVAILABLE IN COURSE SYLLABUS PROFESSIONAL CUISINE 4
• Los Angeles, Califonia MENU DEVELOPMENT - 30 HRS
• Barcelona, Spain PROFESSIONAL CUISINE 1
Professional Cuisine 4 brings all of the lessons
• Milan, Italy
AMUSE BOUCHE + SMALL PLATES - 30 HRS learned thus far together. The students will
Professional Cuisine 1 focuses on the beginning discuss with their instructors how to run, plan,
and organize a pop up tasting menu, and then
PROGRAM DURATION of the dining experience. Students will
prepare for and execute that menu at the end
learn and discuss the function of an amuse
• 120 CONTACT HOURS bouche and small plate, test their own recipes of the week for an invited audience. Students
• Four (4) seperate one-week courses onsite inspired by lessons learned, and execute a will also attend various field trips and lectures
presentation of each dish at the end of the designed to reinforce the importance of having
week. In this week the students are exposed a relationship with produce suppliers and how
TUITION to how sodium alginate, calcium chloride, and to appropriately source and use foraged items.
calcium lactate are used in spherification and
LOS ANGELES: $1,500 PER WEEK
reverse spherification, using xanthan gum to SKILLS + TECHNIQUE
NYC / BARCELONA / increase viscosity of liquids, and discuss using
MILAN: $6,000 seasonal produce to inspire menu choices. • Recipe and menu development
• Tasting menus
PROFESSIONAL CUISINE 2 •A
gar agar, xanthan gum, versa whip, and lecithin
PREREQUISITE SHARE PLATES + MAIN COURSES - 30 HRS • Aerated desserts and foams
• Level 1: Fundamentals of Raw Cuisine
Professional Cuisine 2 focuses on the larger • Clarifying liquids
• Level 2: Advanced Raw Cuisine
courses of the dining experience. Students
• S pherification and reverse spherification
will discuss with instructors what distinguishes
a share plate from a small plate or main
ABOUT THIS COURSE course, and how a main course fits into a
tasting menu. Students will learn how to make
Professional Raw Cuisine focuses on seasonal ricotta from almond milk, use agar agar to
and local inspired recipe and menu development, clarify liquids, and execute an end of week
as well as applying modernist techniques to presentation incorporating lessons learned.
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 PROFESSIONAL CUISINE 3
new recipes and techniques supporting the
PALATE CLEANSERS, DESSERTS,
focus of that week, and will execute projects
AND MIGNARDISE - 30 HRS
inspired by that week’s focus. All weeks
culminate in a student planned and run pop up Professional Cuisine 3 focuses on the end
lunch or dinner. This course is heavily inspired of the dining experience. Students and
by the work of PLANTLAB and our Director instructors will discuss the importance of a
of Culinary Operations, Chef Jessica Oost. palate cleanser between the savory courses
This course is designed to challenge students and the first dessert course and what makes
and provide a creative environment to truly an appropriate mignardise. Students will learn
push the boundaries of plant based cuisine. 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.
LEVEL 4: FOOD FUTURE
PROGRAM AVAILABLE IN COURSE SYLLABUS FOOD FUTURE 4
• NYC, New York CRAFTING THE FUTURE OF FOOD
FOOD FUTURE 1 Food Future 4 culminates with two nights of
pop-up dinner service at selected New York City.
PROGRAM DURATION STRATEGIC FOCUS FOR A
PLANT-BASED FUTURE location. Media and other infl uencers will be
• Four weeks onsite 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
TUITION be worked on throughout the month. First guest
execution, presentation down to decor and
service. Students will receive a guest lecture
NYC: $7,500 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 a MKC restaurant, and the introduction of small
through social media, a page on our website,
group creative projects and presentations, to be
PREREQUISITE critiqued by local professionals. Students will
and modern marketing and branding platforms.
Student business plans will be presented to the
• Level 1: Fundamentals of Raw Cuisine work collaboratively to share personal creations
class and a panel of professionals for review.
• Level 2: Advanced Raw Cuisine and receive constructive feedback in real time.
Graduates will be empowered to take their
• Level 3: Professional Raw Cuisine education, work, and passion into the culinary
world to impact the way people experience food.
FOOD FUTURE 2
ABOUT THIS COURSE INNOVATION AND THE CULINARY LANDSCAPE
For graduates of Professional Raw Cuisine, the Food Future 2 embraces standards of a
COURSE EXPERIENCES
Food Future program focuses on the application professional kitchen; from organization to • Entrepreneurship Guest Lecturers
of innovation, technology and cutting-edge scalability and how to execute food for volume,
technique toward ideas that will change the • Chef Guest Lectures
consistency, and for optimal dining experience.
way the world eats and thinks about food. Specific exercises focus on plating skills, adding • Writing a full menu
Food Future focuses on groundbreaking ideas, an element of surprise, and presentation to
• Visiting a 3-4 star kitchen
methods and philosophies that are shaping the the diner. Students will continue to write their
global culinary stage and represent the food business plan, work toward menu development, • Deep Study into Building a Brand
of the future. Each week, students will explore enjoy a guest lecture, visit a local business in • Writing a Business Plan
the principles that define the new culinary alignment with our culinary vision, the Farmer’s
landscape, meet leaders in the plant-based market, and visit to 3-4 star restaurant kitchen. • Marketing Strategy
and sustainable world through weekly guest
•W
eekly visits to Farmer’s
hosts, lead group and individual projects toward
creative innovation, and immerse themselves FOOD FUTURE 3 Markets in peak-season
deeply into the New York City culinary world. • Visiting local indoor farm
CONTEMPORARY CULINARY VISION
Food Future is meant to identify and expand the •W
eekly inspiration visits to
principles which are quickly changing the food Food Future 3 exercises the most contemporary
relevant local businesses
landscape. Creative exercises will emphasize cuisine PLANTLAB is known for. Students
both individual and group projects. Business will explore low impact cooking options
strategy, including marketing and branding, and more advanced techniques employed
are essential elements for plant-based food in our restaurants and test kitchens. The
to expand in the world and Food Future will group will visit to a local farm, receive guest
include these strategies into the curriculum. 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
PROGRAM AVAILABLE IN COURSE SYLLABUS COOKING 3
• NYC, New York INTRODUCTION TO GLOBAL CUISING - 30 HRS
• Barcelona, Spain COOKING 1 Cooking 3 will continue with knife skills labs and
• Chicago, Illinois INTRODUCTION TO PLANT-BASED COOKING introductions to the global cuisines of Eastern
• PLANTLAB Online + RECIPE CONVERSIONS - 30 HRS Asia, the Middle East, and the Mediterranean.
Students will build an understanding of what
Cooking 1 is nn introduction to a professional
food means to each culture and will learn how
kitchen with lessons of proper sanitation
PROGRAM DURATION practices, allergens and kitchen safety.
to make traditional recipes plant-based. The
class will be broken up, each group will make
• 120 CONTACT HOURS Practical labs will start with knife skills and
different recipes and then set up buffet, so
• Four-week course onsite safety then move onto cooking labs making
everyone has a chance to taste all the dishes
stocks, broths, soups and sauces, dressings
and discuss the process of making them.
and emulsifications. Students will learn how to
ONLINE ACCESS properly identify fruits, vegetables and grains.
• PLANTLAB Online - 12 Weeks of Access Labs will carry on with steaming, blanching, COOKING 4
sweating, sauté and searing techniques. Simple
• Instructor-Supported RECIPE DEVELOPMENT - 30 HRS
culinary math will be introduced with explanation
of the American vs. Metric measuring. Cooking 4 will continue on the flow of week 3
TUITION with knife skills and introduce the cuisines of

Europe and the Americas: central and south.
NYC / BARCELONA / CHICAGO: $5,500 COOKING 2 Along with the global cuisines students will
CLASSIC COOKING METHODS also learn about portion controls, the future of
ONLINE: $1,000
AND TECHNIQUES - 30 HRS food within the different cultures. The week
will end with a trip to the farmers market, a
Cooking 2 continues with the fundamental cooking pratical and written final exam.
PREREQUISITE cooking techniques and introduces grilling,
roasting, broiling and basic sweet and savory
None flatbreads such as pita and tortillas. Grain SKILLS + TECHNIQUE
cookery will also be introduced with gluten • Food safety
and gluten-free identifications. The techniques • Culinary Math: American Vs. Metric
taught in week one and two will be used to
ABOUT THIS COURSE introduce global cuisines beginning with
Measurements, Ratios, Portion
Control, Ingredient Costs
Level 1: Fundamentals of Cooking teaches cuisines of the United States. Students will
• Technical Skills: Knife Skills, Wet
principal cooking methods as they apply to be introduced to menu development, ratios
and Dry Cooking Techniques
plant-based meal preparation in a comprehensive in culinary math and composed dishes to
prepare and plate their daily preparations. • Vegetable Cookery: Green, Cruciferous and
four-week course. The curriculum will cover
Brassica, Nightshades, Roots and Tubers,
proper knife skills and how to steam, blanch,
Cucurbits, Legumes, Lilies and Herbs
sauté, sweat, sear, broil, roast, bake, braise,
stew, and grill. Using these techniques • Grain Cookery: Gluten-free and
students will learn how to prepare stocks, Wheat Grains, Flours and Starches
broths, soups, grains, legumes, basic savory • Basic Menu Development and Execution
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.
LEVEL 2: ADVANCED COOKING
PROGRAM AVAILABLE IN COURSE SYLLABUS ADVANCED COOKING 4
• NYC, New York Advanced Cooking 4 carries dough theory to the
ADVANCED COOKING 1 sweeter side. Starting with savory applications
Advanced Cooking 1 will introduce new of tart, pie and biscuit doughs to create
techniques such as smoking, curing, and traditional dishes such as pot pies, empanadas,
• PLANTLAB Online and savory hand pies. These techniques will
confitting to cook whole vegetables. To
accompany the vegetables students will then be used to create sweeter versions of the
same dishes as well as classic fruit and cream
PROGRAM DURATION create complex sauces and marinades utilizing
pies, crumbles, and tarts. Students will then
advanced flavor-building techniques such as
• 120 CONTACT HOURS cures, spice blends, aromatics, herbal infusions, use the techniques learned throughout the
• Four-week course onsite compound butters, and flavored oils. month to create a three-course menu with an
execution of two of the dishes for a final exam.
ONLINE ACCESS ADVANCED COOKING 2

SKILLS + TECHNIQUE
• PLANTLAB Online - 12 Weeks of Access Advanced Cooking 2 concentrates on the
• Culinary Math: Dinner Party
• Instructor-Supported substitutions of nuts for vegetables and
Pricing, Food and Labor Costs
grains to create lighter versions of heavier
classic dishes while using advanced saucier • Advanced Knife Skills
TUITION techniques and clarifications. These sauces will • Advanced Flavor Building
be paired with vegetable farces such as faux
NYC / BARCELONA / CHICAGO: $5,500 • Whole Vegetable Cookery
foie, rillettes, pates, burgers, and fillings using
ONLINE: $1,200 vegetables, legumes, and grains. Grain gels •S
moking, Curing, and Confit
will also be introduced for healthier versions • Vegetable, Legume, and Grain
of risotto, congee and cracker preparations. Protein Substitutions
PREREQUISITE • Advanced Saucier Techniques and Clarification
ADVANCED COOKING 3 • Vegetable Farces
Level 1: Fundamentals of Cooking
Advanced Cooking 3 will start advanced levels • Homemade Pasta
of dough work. Students will learn how to make • Sweet and Savory Pies/Crumbles
homemade pasta and dumpling dough using
• B asic Dough
ABOUT THIS COURSE both gluten and gluten-free ingredients. After
• Fermentation
students display a competent skill level they will
The 120 hour long, Level 2: Advanced Cooking be able to use the techniques taught in week • Grain Gels
is a month long onsite class that builds on two to create stuffed pasta and dumplings with
• Time Management and Speed Trials
the skills taught in Level 1: Fundamentals of sauces. Fermentation of grains and vegetables
will also be introduced and used to show • Weekly Menu Writing
Plant-Based Cooking. The curriculum focuses
on advanced vegetable and grain cooking how to deepen flavor profiles and nutritional • Continuation of Food in Culture
techniques to create more complex dishes and levels of doughs and sauces even further. and Gastronomy Importance
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.
LEVEL 3: PROFESSIONAL COOKING
PROGRAM AVAILABLE IN COURSE SYLLABUS that will be discussed between the group and
the instructors. The groups will share their work
• NYC, New York with the whole class and then learn how to cost
PROFESSIONAL COOKING 1 the entire menu and determine a selling price.
Professional Cooking 1 will introduce advanced
equipment and the techniques associated with
PROGRAM DURATION using them. Tempeh will be milled in class,

vacuum sealed and fermented for use in the pop-
PROFESSIONAL COOKING 4
• 120 CONTACT HOURS up. Fermented, preserved, and jarred items will In Professional Cooking 4, the final week,
• Four-week course onsite begin on the first days to give it time to be used students will be expected to have completed
in the final dinner. Jarring, preserves, and lacto- mise en place and order lists. They will be
fermentation will also be taught and enjoyed expected to submit their orders to the instructor
TUITION on the last day of class. This first week will also as if they were ordering from a purveyor.
introduce advanced infusions and tinctures They will use the week to prep their dishes,
NYC / BARCELONA: $6,000 for medicinal purposes and flavor building. choose their garnishes, plates and organize
their timing and mental mise en place. The
groups will learn to rely on each other by
PREREQUISITE PROFESSIONAL COOKING 2
channeling a restaurant brigade to make sure
the dinner comes together as a whole.
• Level 1: Fundamentals of Cooking
• Level 2: Advanced Cooking Professional Cooking 2 will continue the
lessons from week one. Students will learn
how to use a traditional Konro Charcoal SKILLS + TECHNIQUE
ABOUT THIS COURSE grill known for encapsulating food with its
natural smoke. Liquid Nitrogen will be used
• Working with Professional Equipment:
Sous Vide, Paco Jet, Liquid Nitrogen,
Level 3: Professional Cooking focuses on cutting- for sweet and savory applications along with Pressure Cooker, Konro Charcoal Grill
edge cooking methods, and, building upon the Paco Jet. The immersion circulator and
• Advanced Fermentation: Tempeh
Levels 1 and 2, challenges students to create vacuum sealer will be introduced as a way
and Homemade Tofu, Preserves
high-level dishes as though in a professional to slow cook and rapid infuse flavors.
kitchen. The final course of the cooked series • Intro to Quick Pastries and Desserts
will go through advanced culinary techniques • Advanced Infusions
and equipment resulting in a pop-up dinner • S ervice Etiquette
service. Students will create a ten-course PROFESSIONAL COOKING 3
• Independent Reipe Development
dinner containing canapés, amuse bouche,
In Professional Cooking 3, students will be and Documentation
five courses, palate cleanser, dessert, cheese,
broken out of the student mold and be expected
and coffee/tea service with mignardises. The • Event and Catering Preperations and Controls
to carry on as professional chefs. As a group,
dinner will be conceptualized and executed •F
inal Pop-up Menu Development, Prep,
students will discuss the theme of the dinner,
entirely by the students as a team, down to Costing, Service, and Execution
and the class will be broken into teams for recipe
the service and its associated labor costs.
development and task delegation. The group • Introduction to Tea, Coffee, and
will stay together until the end of the pop up Beverage Service/Pairing
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
BAKING
PROGRAM AVAILABLE IN COURSE SYLLABUS BAKING 3
• NYC, New York GLUTEN-FREE BAKING - 30 HRS
• PLANTLAB Online BAKING 1 In week 3 students will learn all about gluten
INTRODUCTION TO BAKING TECHNIQUES and its function in baking. Students will be
AND INGREDIENTS - 30 HRS shown how to recreate the gluten structure,
and what ingredients are suitable for gluten-
The program begins by giving students an
PROGRAM DURATION in-depth understanding of the ingredients,
free baking. These recipes use real ingredients
which nourish, and use no preservatives or
• 120 CONTACT HOURS techniques, and procedures they will use
additives. The recipes will bring excitement
• Four-week course onsite throughout the program. ldentification and
and interest to every student utilizing both
discussion of the essential ingredient groups in
yeasted and quick breads to allow them to
baking: sugar, dairy replacements, fruit, flours
be creative. Students will bake gluten free
both gluten and gluten free, and chocolate will
bagels, scones, breads, buns and foccacia.
ONLINE ACCESS take place in week one. Students will learn
weights and measures, culinary math, food
• PLANTLAB Online - 12 Weeks of Access safety, sanitation, and equipment identification. BAKING 4
GLUTEN-FREE BAKING (cont) - 30 HRS
BAKING 2 In their final week students will continue to
BREADS AND OTHER YEAST learn and work with gluten free baking. This
TUITION RAISED DOUGHS - 30 HRS week is where all modules from previous Weeks
come together and students work on creating
Students will learn the technique and theory
NYC: $6,000 thier own bread recipes all orginating from a
of working with yeasted doughs: fermentation,
starter created in week one. Students will take a
ONLINE: $1,200 dough hydration, temperature control,
comprehensive final exam covering the entire 4
kneading, and shaping. They will learn how to
Weeks of class to culminate Plant-Based Baking.
calculate and utilize bakers’ percentages, with
application in sponge, sour, straight dough
PREREQUISITE formulations, and more. In week two students
will bake a variety of different delicous treats SKILLS + TECHNIQUES
None
including rye bread, olive bread, fermented • Quick breads
sourdough loafs, pizza dough and foccacia.
• Whole grain breads
.
ABOUT THIS COURSE • Pastry
• Focaccia and pizza dough

Our Baking course teaches the building
blocks of the art of plant based baking. This • S tretching techniques to form the perfect crust
exclusive 4 week course is an art and a science
• Sprouted breads
that adds a whole new perspective to sweet
and savory. Instructors will guide students • Gluten Free breads and dough
through the steps of plant-based bread and • Flatbreads
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.
LEVEL 1: PASTRY + DESSERTS
PROGRAM AVAILABLE IN By the end of level one students will have a
clear understanding of a variety of techniques,
• NYC, New York setting the foundation of their pastry
• Barcelona, Spain endeavors. From raw cookies to loaf cakes
• PLANTLAB Online and pies, students will have tools to create,
explore and expand their own creativity.
PROGRAM DURATION
• Four-week course onsite
COURSE SYLLABUS
ONLINE ACCESS This course will be a blend of cooked and raw
plant-based vegan pastry and dessert techniques.
SKILLS AND TECHNIQUES

TUITION
NYC / BARCELONA: $5,500 • Sprouting and culturing of grains, seeds,
and nuts used in raw and baked goods
ONLINE: $1,000
• Yogurt, granola, protein bars, breakfast

PREREQUISITE staples great for cafes and restaurants
None
• Creaming method; loaf breads, cookies,
pound cakes, brownies and bars
ABOUT THIS COURSE • Raw creams and spreadable cheeses for fillings
PLANTLAB Level 1: Pastry + Desserts focuses
on fundamental techniques and principles of • Rub-in and pie dough method, used to create
plant based baking and pastry. Learning classic flaky crusts, and tender biscuits and scones
philosophies while introducing new innovative
elements, during this 4-week course students will
be diving into the science of baking, exploring • Utilizing the whole fruit; candied
alternative ways of classical ideology of pastry, zests, purees, leathers, glass, coulis,
and pushing boundaries of what defines pastry. soups, citrus stock, and infusions
Students will explore sprouted grains, nut milks,

sugar/ flour alternatives, and culturing. Expanding • Contemporary plating and finishing
into raw and baked fundamentals, creaming techniques used in bakeries and restaurants
method, pie dough method, emulsification,
gelification, dehydrating, and composed desserts.
PROGRAM AVAILABLE IN It is important to understand where the desserts
you are creating originated from, paying homage
• NYC, New York to the classics; pavola, eclairs, joconde cake and
• Barcelona, Spain baked Alaska will be making an appearance and
• PLANTLAB Online given a PLANTLAB twist. During the last week
chocolate and caramel fundamentals will be
introduced to get students prepared for level three.
PROGRAM DURATION
• Four-week course onsite COURSE SYLLABUS
This course will be a blend of cooked and raw
ONLINE ACCESS plant-based vegan pastry and dessert techniques.

• Instructor-Supported SKILLS AND TECHNIQUES
TUITION • Basic and classical cakes, both American

and European classics. Exploring varieties
NYC / BARCELONA: $5,500
of cakes, tortes, and filled cakes
ONLINE: $1,200
• Discuss portioning, cake tastings,
PREREQUISITE and how to cut a wedding cake
• Level 1: Pastry + Dessert • Novelty treats bring joy to everyone; we will be

exploring more wholesome ice cream sandwiches,
dipped cones, composed popsicles and palettas
ABOUT THIS COURSE

• Summer is not complete without ice creams,
PLANTLAB Level 2: Pastry + Desserts focuses sorbets, sherbets, froyo, semifreddo, and
on branding, advanced techniques and classical kulfis. Taking the classic custard and giving
patisserie items. During this 4-week course students it a healthier update, creating our own
will focus on cake construction and theory, the raw, cooked, and cultured creations
history of pastry, how it has evolved, and what
the future looks like, branding/ identifying target
audience, discussing ethical business theory and • Caramelization Vs. Maillard reaction, how do
our impact in the industry. Students will be exploring these affect flavor, texture, and appearance
frozen dessert concepts both raw and cooked,
novelty items, and healthy summertime treats. • The impact raw pastry has in the industry
The techniques gained in level two incorporate
flair, finishing, and precision. Learning how to
properly fold sponge cake, churn ice cream, • Aeration, meringue and mousses,
and bake a macaron are a few examples. exploring raw, and cooked techniques,
and when is the best application
• Composed, catering, and buffet plating techniques
PROGRAM AVAILABLE IN COURSE SYLLABUS
• NYC, New York This course will be a blend of cooked and raw
• Barcelona, Spain plant-based vegan pastry and dessert techniques.
PROGRAM DURATION
• Four-week course onsite
• Raw chocolate making
TUITION
• Tempering couverture chocolate
NYC / BARCELONA: $6,000
• Caramels, toffees, praline and nougat, drageé
PREREQUISITE
• Level 1: Pastry + Dessert • Tablets, hand rolled truffles, molded bonbons
• Level 2: Pastry + Dessert
• Entremets, glazes, and inclusions

ABOUT THIS COURSE
PLANTLAB Level 3: Pastry + Desserts focuses • Composed candy bars, enrobing
on menu writing, recipe development,
costing, and composed individual projects. • The journey of sugar
During this 4-week course the focus is in the
details, chocolate tempering, candy making,
composed candy bars, raw chocolate, and
entremets. In addition, developing a cohesive
menu, with costing, recipe formatting, and
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.
CULINARY NUTRITION
PROGRAM AVAILABLE IN COURSE SYLLABUS WEEK 3
• Los Angeles, California INTRODUCTION TO HEALING DIETS - 35 HRS
• PLANTLAB Online WEEK 1 Week 3 offers an introduction and overview to
VEGAN NUTRITION - 35 HRS the classic dietary healing traditions and their
benefits. This week is about understanding
PROGRAM DURATION Week 1 focuses on the building blocks of
the defining elements of different diets
nutrition, including specific plant-based and
associated with wellness—their history,
• 135 CONTACT HOURS ONLINE raw vegan nutrition information. Students will
styles and science behind the diets. Students
learn how to maximize protein intake on a plant-
• PLANTLAB Online - 12 Weeks of Access will learn recipes, techniques, and unique
based diet, and the importance of consuming
• Instructor-Supported principles that define these different cuisines.
a balanced ratio of healthy fats. Sprouting and
Students will be introduced to Macrobiotics,
• 120 CONTACT HOURS ONSITE fermentation will be explored as a means of
Ayurveda, Traditional Chinese Medicine,
• Four-week course onsite unlocking nutrients, and enhancing absorption of
a Raw Foods Diet, and Fruitarianism.
macro and micronutrients in the body. Students
will make gourmet recipes using alternative
TUITION sweeteners, and learn about how alkalizing the WEEK 4
body and activating the enzymes in food can KITCHEN PHARMACY - 30 HRS
LOS ANGELES: $1,250 PER WEEK
lead to better digestion and overall health.
Week 4 will offer and in depth look into natural
ONLINE: $1,000
solutions. We will provide an overview of
WEEK 2 common ailments and their plant based remedies.
WHY RAW? GLUTEN FREE? - 35 HRS Students will learn the benefits of various
ABOUT THIS COURSE ingredients, focusing primarily on common fruits,
Week 2 focuses on the science and benefits
The PLANTLAB Culinary Nutrition program vegetables, plants and herbs. The student will
of a raw vegan diet. Students will become
provides a comprehensive overview of principal learn how to create their own natural skin care
acquainted with using minimally concentrated
nutrition information, and a range of common products, natural cold remedies, and how to
sweeteners and nuts, and exploring the
dietary healing modalities. Students learn recipes create balanced tonics and tinctures to develop
principles of food combining. Students will
and techniques from many different nourishing their own internal and external natural medicines.
learn how to stock a nutrient dense kitchen
traditions; as well as a variety of raw food
and how to incorporate basic substitutes and
dishes that are designed for healing and less
easy plant-based recipes into their culinary
gourmet. Students are provided with an overview
repertoire. Week 2 will also touch on common
of common allergens and the importance of
allergens and their substitutions—including SKILLS + TECHNIQUES
excluding them in a healing diet and taught how
gluten free baking and using alternative flours.
to find a balance within themselves by becoming • The foundation of plant-based nutrition
Superfoods will also be studied as a way to
well-informed. While the culinary program •F
ermentation, sprouting, soaking, alkalinity
easily boost nutrition and antioxidant content.
ultimately focuses on a raw food diet, the science
behind it, and why we believe that raw foods • L ow glycemic sugars and alternative sweeteners
should be incorporated into a balanced diet, • Food combining
we believe that education and balance is truly
• Superfoods and ethically sourcing them
the key to understanding wellness. Although
we do not stand behind an “all or nothing” • I ngredients for skin health and
approach, this course is plant-based, backed by outer beauty, food pharmacy
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.
CHOCOLATE
• Los Angeles, California This course will be a blend of cooked and raw
• NYC, New York plant-based vegan pastry and dessert techniques.
PROGRAM DURATION • Making raw chocolate

• One-week course onsite • Making and tempering couverture chocolate
• Making white and ‘milk’ chocolate

TUITION
LOS ANGELES / NYC / CHICAGO: $1,500
• Shell casting, ganache fillings, using fruits/
vegetables, dry infusions, and nut butters
PREREQUISITE • Slab ganache, enrobing
None
• Tablets,mendiant, how to use
chocolate as a vessel
ABOUT THIS COURSE

• Raw ganache, superfood bars, cacao spreads.
PLANTLAB Chocolate focuses on all things
chocolate, tasting, making raw and couverture
chocolate, and understanding the process of bean
to bar. This intense one week course will dive into
the growing regions, ethics of chocolate and how it
is sourced, understanding how raw and couverture
differ, tempering, shell casting and ganache theory.
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
• NYC, New York
FERMENTATION
• Barcelona, Spain WEEK 1 - 30 CONTACT HOURS
• Chicago, Illinois This week breaks down popular fermented

• Ubud, Bali, Indonesia (2019) foods plus a variety of lesser known recipes
and provides students with instruction,
valuable tips, and demos to become a
PROGRAM DURATION confident fermenter. Students will learn

classic fermentation techniques and ways to
• 60 CONTACT HOURS incorporate them into innovative raw recipes.
• Two-week course onsite
CHEESE
TUITION WEEK 2 - 30 CONTACT HOURS
LOS ANGELES: $1,250 EACH WEEK The world of artisan tree nut cheeses is truly
fascinating. In this week students learn the
NYC/BARCELONA/CHICAGO/ science behind fermenting and aging vegan
BALI : $2,500 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
PREREQUISITE creamy, spreadable consistency. Different flavor
profiles are explored as students work with
None a variety of recipes. Students learn the art of
cheese board presentation and suitable pairings
as a unique part of this innovative course
ABOUT THIS COURSE

The curriculum explores the various types of
fermentation, the basic skills and equipment • Fermented yogurt
required to start fermenting at home, and
• Kombucha
the many diverse factors and processes of
fermentation. Students have hands on experience • Quick and easy tree nut cheeses
making kimchi and creating fermented cheese. • Fermented tree nut cheeses
Participants are taught to use fermented • Aged tree nut cheese
foods in a variety of PLANTLAB recipes, and
• Kimchi
will create fermented vegetables, the perfect
accompaniment to fermented tree nut cheeses. • Pickled vegetables
• Kefir
RAW DESSERTS
• NYC, New York
DAY 1
• Barcelona, Spain 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.
• PLANTLAB Online DAY 2
Techniques covered in day 1 are taken to the next level to create a raw
icing for decorating cookies. Students utilize dried fruit to make energy
PROGRAM DURATION bars, learn basic recipes for ice cream and further their plating skills.
• One-week course onsite DAY 3
Students work with Agar Agar to create exciting raw
desserts. They are given an introduction to the art of
ONLINE ACCESS tempering chocolate and its uses in raw desserts.
• PLANTLAB Self-Paced Online - Community Support

• 6 months of access
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
TUITION items such as miso and kefir for an added health benefit.
LOS ANGELES / NYC / BARCELONA / CHICAGO / BALI: $1,250
ONLINE: $250
DAY 5
On the final day, students present two advanced desserts combining
many different elements of skill and presentation covered throughout
the course. Students complete the course by creating their own
PREREQUISITE dessert that utilizes the refined techniques built throughout
None the week, combined with their own creative inspiration.
ABOUT THIS COURSE SKILLS + TECHNIQUE

In this one week course, students learn the fundamentals of raw plant- • Basic dehydration techniques
based culinary arts, led by our Raw Pastry Chef, through the basic process • Raw flours using oats, nuts, or both
of creating raw adaptions of classic desserts. Recipes in this course are
free of gluten, refined flour and sugar. Techniques include the creation • Tempered chocolate
of raw flours, sauces, ice creams, cookies, pie crusts, and other delicious • Raw ice cream
pastries. Students learn fundamental technique to execute handcraft
• Cookies, cakes, and pies
fabulous desserts, creating valuable skills to complement all levels of
practice from the health-conscious home cook to the professional chef. This • Coconut-cased yogurt and creams
course provides a comprehensive look at the method behind raw dessert
• Fruit-based jams and sauces
pastry including the use of alternative flours, sweeteners, and dehydration
techniques. Raw pastry is an important part of the new culinary landscape,
and the skills learned in this course are inspiring the pastry world every day.
ESSENTIALS OF RAW
• NYC, New York
DAY 1
• Chicago, Illinois Introduction to raw cuisine with a thorough orientation to our program
and philosophy. Students will learn their first classic PLANTLAB recipe.
DAY 2
PROGRAM DURATION Students will practice knife skills on day 2 with supervision and feedback
from their instructors. This day of the course emphasizes acquainting
• 30 CONTACT HOURS the students with basic kitchen equipment, a few simple recipes, proper
• One-week course onsite handling and use of ingredients, and standard food safety regulations.
DAY 3
TUITION This day of class gives students the knowledge of how each component
LOS ANGELES / NYC / CHICAGO / BALI: $1,250 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.
DAY 4
PREREQUISITE Introduction to raw pastry and cheese focuses on preparation
None of the various ingredients to produce small, bite size, raw
desserts, savory pastries and quick cheeses.
ABOUT THIS COURSE DAY 5

This Day focuses on utilizing plating skills to elegantly compose
Discover the amazing health benefits of eating raw! This one week course
recipes and prepare dishes with more advanced plating
provides an introduction to raw cuisine and the different techniques and
techniques. Each student will be required to present one
principles behind raw food preparation. Students learn a variety of cutting-
complete dish that utilizes the skills learned in days prior.
edge recipes, develop a deeper understanding of basics of raw cuisine
and are equipped to prepare delicious and nutritious raw meals at home.
SKILLS + TECHNIQUES
• 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
ESSENTIALS OF SUPERFOODS
PROGRAM AVAILABLE IN COURSE SYLLABUS WEEK 2
• PLANTLAB Online 25 CONTACT HOURS
WEEK 1 Each Day of week 2 focuses on unique
25 CONTACT HOURS superfood recipes created to achieve specific
PROGRAM DURATION Week one begins with a thorough orientation performance benefits. Boost brain power,
of the curriculum, the Online academy and the enhance energy, improve athletic ability
overall philosophies of Navitas Naturals and and learn specific recipes to enjoyably and
• PLANTLAB Self-Paced Online
PLANTLAB. Students are educated about the effectively cleanse the body, while powering
• 6 months of access
history, potent nutrition, flavor, performance up the immune system and nourishing inside
benefits and culinary uses of superfood and out. Superfoods work to achieve maximum
berries, greens, seeds, and a few superfoods efficiency and results and are an integral
TUITION in a class all their own. Students work with component to a well functioning body and mind.
the ingredients in several recipes designed to
ONLINE: $350
delight the palate, deliver energy and boost
The final week is also includes a range of
immunity and longevity. Week 1 emphasizes
aspects of cacao are explored, from its history,
accessible and easy methods to incorporate
cultivation, traditional usage and culinary
PREREQUISITE superfoods into the daily diet. Students end
applications. Cacao is far more versatile than
the week by applying their creativity to a
None most realize. Learn proper usage and enjoy cacao
superfood dessert recipe sure to please!
products through a number of innovative sweet
and savory recipes sure to make your tastebuds
The health benefits of superfoods are dance and your body sing! Week four binds
ABOUT THIS COURSE tremendous, and yet, many do not understand elements of health, performance and flavor to
The first educational course based on why or how to properly add them into their diet. further refine the understanding and utilization
superfoods, delivered in collaboration with Week one emphasizes these short and long term of superfoods on a daily basis for maximum
the world’s premier superfoods brand, Navitas benefits, and provides a thorough examination benefits. End the course with a “Superfood
Naturals, and PLANTLAB Online. The curriculum of proper usage to assure maximum nutrition, Map” overview and flow-chart of superfoods
of Essentials of Superfoods is divided into four flavor and benefit. Week one also introduces around the world. The course concludes with a
one-week modules, lessons feature cutting-edge proper superfoods flavor balancing and recipe written final exam and creative final project!
video lectures and demonstrations by superfood building to enhance the dish. Students expand
expert and Navitas Naturals spokesperson, Julie their culinary repertoire as we explore the unique
Morris with appearances by PLANTLAB as well flavors, textures, uses and pairings of superfoods. SKILLS + TECHNIQUES
as other unique forms of instruction. Students Each Day focuses on a different recipe category • Smoothies
not only enjoy making modern recipes enhanced including snacks, mains, elegant brunch and even • Cleansing and detoxifying
by superfoods, but are also taught how to an entire Day dedicated to superfood desserts.
• Snacks
effortlessly “sneak” them into any favorite recipe,
raising their nutritional value. A midterm, final • Chia and flax as egg replacement
exam and creative final project allow students • 3-course superfood meal
to demonstrate everything learned, and further
• Brunch
explore their own superfood passion. Experience
the benefits of superfoods in this exciting course! • Performance and health benefits
• Desserts
• Super herbs
SPORTS NUTRITION

• PLANTLAB Online
WEEK 1
25 CONTACT HOURS
PROGRAM DURATION
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
the myth that you cannot get enough protein from plant-based sources.
TUITION WEEK 2
ONLINE: $500 25 CONTACT HOURS
In week two, students learn the three basic levels of intensity and how
to properly fuel and time nutrition before, during and after a workout.
PREREQUISITE Micronutrients and superfoods are discussed as they relate to reaching
optimal levels of performance. All course topics are tied together with
None
a final project that entails the creation of a meal plan for a full day.
ABOUT THIS COURSE SKILLS + TECHNIQUES

Join professional endurance athlete Brendan Brazier, bestselling author • Nutrient-dense breakfasts
of the Thrive book series and formulator of the award-winning line of
• Pre-workout energizers
plant-based Vega nutritional products, as he shares the principles of
plant-based nutrition that made him an Ironman and two-time Canadian • Sports drinks
50K ultramarathon champion. This two-week course covers the full • Balanced energy bars
spectrum of sports nutrition topics including reducing stress and
• Hydration and electrolytes
improving sleep to speed recovery, nutrient density and digestion,
macro and micronutrients and plant-based protein, goal-based nutrition • Soaking and sprouting
timing, superfoods for peak performance and the mind-body connection. • Plant-based protein sources
Designed not just for athletes, but for anyone looking to boost physical • Reducing nutritional stress with net-gain nutrition
and mental health this sports nutrition course will give students a
• Digestion and nutrient absorption
competitive edge and take their health and fitness to the next level.
• Principles of the Thrive Diet
ELITE SPORTS NUTRITION
• PLANTLAB Online
WEEK 1
25 CONTACT HOURS
PROGRAM DURATION Going even further in depth than the prerequisite Sports Nutrition
• 50 CONTACT HOURS course, students are introduced to the four components of vitality
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
• Instructor-Supported investment. Macronutrients, energy systems, nutrition timing and training
of the mind are looked at in detail as they relate to optimizing training
and recovery while minimizing the negative effects of exercise.
TUITION WEEK 2
ONLINE: $500
25 CONTACT HOURS
The second week of Elite Sports Nutrition introduces the Thrive Fitness
Program. Students will determine whether they are training for endurance or
PREREQUISITE strength and will be guided in developing an elite level training and nutrition
Sports Nutrition plan based on their specific goals. The course concludes with a presentation
of the training and nutrition plan that each student has developed.
ABOUT THIS COURSE SKILLS + TECHNIQUES

In Elite Sports Nutrition, professional endurance athlete Brendan Brazier
• The 4 Components of Vitality
builds upon the lessons and techniques taught in Sports Nutrition to help
you transcend your athletic goals and reach a brand new level of fitness • pH levels and optimal health & performance
and vitality. Whether your interest is in strength training, endurance
• R eturn on investment: more effective training
training, or achieving your ideal weight, Brendan will guide you through
specialized lessons focused on topics such as body composition, lean • Energy systems and training specificity
muscle, advanced recovery techniques, energy systems, elite meal plans, • Training & nutrition periodization
metabolism-boosting foods, increasing mental focus, periodization and
goal setting. Designed with vegan athletes in mind, students graduating • Mental component of training
from this series take away the skills, training and knowledge to help them • Performance nutrition strategies
achieve breakthrough performances, optimal health and longevity in sport.
• Raising VO2 Max
• Causes of fatigue
• Accelerating recovery
WORKSHOPS
PROGRAMS AVAILABLE IN
• Los Angeles, Califonia
PROGRAM DURATION
2 hour - 5 hour programs
TUITION
$65 - $275
PREREQUISITES
None
ONSITE WORKSHOPS ARE

IN-DEPTH HANDS-ON CASUAL COURSES
OPEN TO ALL LEVELS OF EXPERIENCE
RAW
PROGRAM AVAILABLE IN
PROGRAM DURATION
5 hours
TUITION
$250
PREREQUISITE
None
ABOUT THIS COURSE

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.
RECIPES + SKILLS
• 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
DESSERTS
PROGRAM DURATION
3 hours
TUITION
$125
PREREQUISITE
None
ABOUT THIS COURSE

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.
RECIPES + SKILLS
• Superfood puddings
• Raw caramel
• Fruit bavarois
POWERED
PROGRAM DURATION
3 hours
TUITION
$125
PREREQUISITE
None
ABOUT THIS COURSE

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.
RECIPES + SKILLS
• Recovery shakes
• Pre-workout bars
• Clean desserts
• High energy snacks
CACAO
PROGRAM DURATION
5 hours
TUITION
$275
PREREQUISITE
None
ABOUT THIS COURSE

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.
RECIPES + SKILLS
• Working with raw cacao products
• Incorporating superfoods
• Decadent truffles
• Savory chocolate entree
• Tempered chocolate technique
CHEESE
PROGRAM DURATION
4 hours
TUITION
$199
PREREQUISITE
None
ABOUT THIS COURSE

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.
RECIPES + SKILLS
• Quick and easy cheeses
• Crackers and dehydration
• Pickling vegetables
• Building a balanced cheese plate
ENTERTAINING
PROGRAM DURATION
3 hours
TUITION
$125
PREREQUISITE
None
ABOUT THIS COURSE

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.
RECIPES + SKILLS
• Small plates
• Truffles
• Dips and spreads
• Tonics
EXPRESS
PROGRAM DURATION
3 hours
TUITION
$125
PREREQUISITE
None
ABOUT THIS COURSE

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.
RECIPES + SKILLS
• Seasonal smoothie
• Plant-based pasta
• Spring vegetable couscous
• Ice cream
DINNER DEMO
PROGRAM DURATION
2 hours
TUITION
$65
PREREQUISITE
None
ABOUT THIS COURSE

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.
RECIPES + SKILLS
• PLANTLAB classic dishes
• Plating tricks and suggestions
• Seasonal desserts
• Optional wine pairing suggestions and information
DETOX
PROGRAM DURATION
3 hours
TUITION
$125
PREREQUISITE
None
ABOUT THIS COURSE

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.
RECIPES + SKILLS
• Nutrient-rich nut milk
• Cleansing juice
• Detoxifying kale salad
• Chia pudding
• Nutrient rich desserts
• Rejuvenating body scrub
BREAD
PROGRAM DURATION
6 hours over 2 days
TUITION
$250
PREREQUISITE
None
ABOUT THIS COURSE

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.
RECIPES + SKILLS
• Classic raw bread
• Plant-based butter
• Banana bread
• Cookies
• Macaroons
FERMENTED
PROGRAM DURATION
4 hours
TUITION
$199
PREREQUISITE
None
ABOUT THIS COURSE

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.
RECIPES + SKILLS
• Fermented tree nut cheeses
• Kimchi
• Kimchi Noodles
• Pickled vegetables
• SCOBY and Kombucha
PLANTLAB ACADEMIC POLICIES
ENROLLMENT MISSED CLASS

Students must accept the Terms and Conditions when when A student may request a make-up session for missed work, which
enrolling online at www.plantlab.com or by submitting a PLANTLAB the student’s instructor may, in his or her sole discretion, schedule
Enrollment Form, which is available upon request from the Admissions based upon availability and necessity. In the event that a student
Team. PLANTLAB and PLANTLAB Academy Online, in its sole misses 25% or more of the contact hours of the entire course in which
discretion, will choose whether to accept the student’s enrollment he or she is enrolled, the student may not satisfactorily complete
agreement. Enrollment is limited and based upon availability. the course. In special circumstances, a student may request to
transfer a session. A $250 fee will be assessed to each transfer.
ONLINE + AT HOME LOGISTICS

While online education enables each student to enjoy the comfort of
NONDISCRIMINATION
their own home, we suggest that you create as much of a professional PLANTLAB admits students of any race, color, religion, gender,
environment for your training as possible. Working on organized, clean and sexual orientation, age, national and ethnic origin, and does
well-equipped environment will enhance your educational experience. not discriminate on the basis of race, color, religion, gender,
sexual orientation, age national and ethnic origin (or any other
ATTENDANCE federal or state protected class) in the administration of its

educational policies and other school administered activities.
All students are expected to follow the course lesson regularly at
All students must be over the age of 18 years old to attend class in person.
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, PROFESSIONAL ATTIRE (ON-SITE)
from which the student will be following the lesson at a later date.
Students are required to be dressed in appropriate chef attire at
all times during our full-time intensive courses, which includes:
ARRIVAL TIME (ON-SITE) 1. H
air pulled back and/or pinned (no loose pieces)
All students should arrive promptly in uniform for all class or hat, bandana, or head wrap.
sessions. A tone for the day is established upon arrival. Students
2. Apron
may not be allowed into class if more than ten minutes late.
3. Non-slip shoes
INCLEMENT WEATHER (ON-SITE) 4. N o jewelry, including wedding rings, bands, or watches.
We will hold classes whenever possible. When we close

due to weather conditions, the Program Director will STUDENT CONDUCT
announce our closing as early as possible via e-mail. 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
REQUIRED STUDENT PROGRESS Online courses - online courses have specific start and end dates. If you
require additional time to complete the program, two week extensions
Courses include both written and practical tests, which are graded on a are available at cost of $100. Complimentary transfers are available for
pass/fail basis. In order to complete our program, a student must earn an alternative start dates up until 7 days before the class start date. Upon
overall passing grade in the course in which the student is enrolled. 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
HEALTH + SANITATION contact your admissions advisor.
To maintain a sanitary kitchen environment, students

must adhere to the policies outlined in student handbook CANCELLATION/REFUND POLICY
and the following health and sanitation rules:
Refunds: Because of the intimate class size and student to instructor
1. C
lean hands upon beginning each class day and lesson. ratio, high standards of excellence for course curriculum, and demand for
PLANTLAB courses, neither deposits nor enrollment fees are refundable
2. F ingernail length short, no false fingernails and no nail polish.
except as noted below and on a case by case basis. Instead, any monies
3. S ingle-use disposable gloves and bandage worn when wounded paid shall be credited towards a future course date or may be honored at
4. S tudents must observe and maintain generally accepted professional one of PLANTLAB’s sister academies. Rescheduling or transferring to a
and health standards of personal grooming and hygiene. different course date will be considered at the discretion of PLANTLAB
and subject to availability. By signing the enrollment agreement, you
5. N
o smoking, chewing gum, tobacco, or eating agree that PLANTLAB shall not be responsible for housing or travel
other food while in the kitchen. expenses of any amount should a student reschedule a course.
6. D
rinking water in a paper or travel cup with lid and straw
is the only drink allowed during food production. EXTRAORDINARY CIRCUMSTANCES
In case of a student’s prolonged illness, death in the immediate family
DISMISSAL (spouse, parent, child, sibling), catastrophic natural event, Act of God, or civil
Students must comply with the policies, rules, and regulations of unrest such as war, the student may request a refund that will be processed
PLANTLAB, as stated in this catalog, and as otherwise may be posted on a case by case basis, within 60 to 90 days of written notice of such event.
or provided. The student’s enrollment and attendance at PLANTLAB are Notice shall be sent via certified mail, with signature proof of receipt. Written
conditioned on compliance with such policies, rules, and regulations proof from a doctor is required to process a claim for illness or death.
by the student. PLANTLAB may dismiss the student, withdraw an
offer of enrollment, or decline to re-enroll the student, if in the sole MANNER OF REFUND
judgment of PLANTLAB the student’s conduct, influence, industry or
Should a refund be issued, PLANTLAB reserves the right to issue the refund
progress is unsatisfactory. In the event of dismissal, the student remains
in the manner it chooses, such as a check. If you pay the enrollment fees
obligated to pay tuition, fees, and the deposit for the course in which
via credit card, you agree that you shall not be allowed to request your
he or she is enrolled, as provided in our policy governing refunds.
credit card company to “chargeback” any monies you paid to PLANTLAB.
TRANSFERS AND EXTENSIONS POLICY DISCONTINUED CLASS

Onsite courses - students are allowed one complimentary transfer between
If a course is discontinued by PLANTLAB while students are still
onsite sessions up to 30 days prior to the start date. Within 30 days prior to
enrolled in the course, and PLANTLAB offers a comparable course
the start date of the course, students will be allowed to transfer to another
on a different date, all monies paid to PLANTLAB for students
onsite session for a fee of $250.
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

Plantlab-Aca 2018 Catalog Web Plantlab

Uploaded by

Document Information

Original Description:

Original Title

Copyright

Available Formats

Share this document

Share or Embed Document

Sharing Options

Did you find this document useful?

Is this content inappropriate?

Copyright:

Available Formats

Plantlab-Aca 2018 Catalog Web Plantlab

Uploaded by

Copyright:

Available Formats

CONTENT AND IDEAS © PLANTLAB LLC.

ALL RIGHTS RESERVED. DO NOT DISTRIBUTE WITHOUT PERMISSION.

INTENSIVE FULL-TIME COURSES

ONSITE WEEKEND WORKSHOPS

LOS ANGELES, CALIFORNIA

NEW YORK, NEW YORK

ALSO OFFERING SOME OF OUR FAVORITE

BARCELONA, SPAIN - FALL 2018

MILAN, ITALY - SUMMER 2018

CHICAGO, ILLINOIS - FALL 2018

UBUD, BALI, INDONESIA - SPRING 2019

• Easy access from around the globe

Advanced and Professional programs have course prerequisites.

3 - 12 weeks of program and instructor access, depending on the program

6 months of programs access

Advanced 3 focuses on plating modern

TUITION with knife skills and introduce the cuisines of

ONLINE ACCESS ADVANCED COOKING 2

PROGRAM DURATION using them. Tempeh will be milled in class,

• Focaccia and pizza dough

SKILLS AND TECHNIQUES

• Yogurt, granola, protein bars, breakfast

Students will explore sprouted grains, nut milks,

• PLANTLAB Online - 12 Weeks of Access

TUITION • Basic and classical cakes, both American

• Discuss portioning, cake tastings,

PREREQUISITE and how to cut a wedding cake

• Level 1: Pastry + Dessert • Novelty treats bring joy to everyone; we will be

ABOUT THIS COURSE

• Composed, catering, and buffet plating techniques

• Caramels, toffees, praline and nougat, drageé

• Entremets, glazes, and inclusions

Students will be taking the sweet pledge into

SKILLS AND TECHNIQUES

PROGRAM DURATION • Making raw chocolate

• Making white and ‘milk’ chocolate

PREREQUISITE • Slab ganache, enrobing

ABOUT THIS COURSE

Looking into the science behind chocolate,

• Chicago, Illinois This week breaks down popular fermented

PROGRAM DURATION confident fermenter. Students will learn

ABOUT THIS COURSE

• PLANTLAB Self-Paced Online - Community Support

ABOUT THIS COURSE SKILLS + TECHNIQUE

ABOUT THIS COURSE DAY 5

PROGRAM AVAILABLE IN COURSE SYLLABUS

ABOUT THIS COURSE SKILLS + TECHNIQUES

ABOUT THIS COURSE SKILLS + TECHNIQUES

ONSITE WORKSHOPS ARE

OPEN TO ALL LEVELS OF EXPERIENCE

ABOUT THIS COURSE

ABOUT THIS COURSE

ABOUT THIS COURSE

ABOUT THIS COURSE

ABOUT THIS COURSE

ABOUT THIS COURSE

ABOUT THIS COURSE

ABOUT THIS COURSE

ABOUT THIS COURSE

ABOUT THIS COURSE

ABOUT THIS COURSE

ENROLLMENT MISSED CLASS

INCLEMENT WEATHER (ON-SITE) 4. N o jewelry, including wedding rings, bands, or watches.