Designed to enrich kitchen skills and confidence, students are introduced to an array of whole foods, diverse methods of food preparation, and how certain techniques can enhance the restorative qualities of food. With 30 hours of experiential learning available, students sharpen their practical abilities while deepening their knowledge of whole foods and holistic health.
This is a boot camp approach to the fundamental techniques used in raw food preparation.
Welcome to the world of pickled, fermented vegetables and fizzy, live culture kombucha beverages.
This is the class for all you busy bees! Gain tools and insight on how to plan for and execute a successful week of healthy eating to incorporate personal tastes and healthy foods while considering time and budget.
Learn basic knife skills, the essentials of food safety and proper temperatures for cooking, cooling, storing and reheating food.
You are introduced to a variety of grains and legumes and their nutritional benefits with a focus on optimal preparation with techniques such as soaking, sprouting, and fermenting of beans, nuts, grains, and seeds.
Learn how to create kid-friendly meals void of the most common allergens and sensitivities.
Learn how to create nutrient-balanced pre- and post-workout smoothies, homemade electrolyte drinks, and energy bars.
Satisfy a sweet tooth with healthier alternatives and substitutions for commonly allergenic and trigger foods.
Learn how to make traditional bone broths to create a foundation for soups, stews, and sauces.
Discover how geography and climate have influenced the world’s major cuisines by providing not only different key ingredients, but also the herbs and spices which define their flavor profiles.
Students who complete all 30 hours of training will receive CSNN’s Holistic Culinary Certificate. Classes are taught by Registered Holistic Nutritionist™ professionals and professionally trained chefs.
OUR NEXT VIRTUAL CERTIFICATE PROGRAM BEGINS OCTOBER 2, 2021
10 workshops – 3 hours each – 30 hours total
Saturday mornings, 9:30 a.m.-12:30 p.m.
October 2 - International Cuisine
October 9 - Cooking for Kids
October 16 - Meal Planning & Practical Food Preparation for Busy Lives
October 23 - Ancient Grains & Legumes
October 30 - Kitchen Culture & Knife Skills
November 6 - Raw Food Fundamentals
November 13 - Probiotic Food & Beverages
November 20 - Eating for Sports & Performance
November 27 - Restorative Broths & Teas
December 4 - Alternative Baking & Raw Sweets
Payment must be received a minimum of 10 days prior to the first class. All fees are payable via credid card or e-transfer to email@example.com.
Registration fee: $50.00 + HST for all 10 classes ($56.50) OR $5.00 + HST per class ($5.65) (non-refundable)
Certificate fee: $550.00 + HST for all 10 classes ($621.50) OR $55.00 + HST per class ($62.15)