School Programs Catalog - Living Light Culinary Arts

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School Programs Catalog - Living Light Culinary Arts Powered By Docstoc
					School Programs Catalog
  August 1, 2010 - July 31, 2011
           Effective January 25, 2011




  301-B North Main Street, Fort Bragg, CA 95437
                 707-964-2420
            www.RawFoodChef.com
         Living Light 
       International 
                Catalog 
    August 1, 2010 – July 31, 2011 
                             
                              
                              
                              
                              
                    Effective 10‐8‐10 
                              
                              
                              
                              
                              
                              
                              
                              
                              
                              
                              
                              
                              
                              
                              
 
                             
                             
                             
                           
    301‐B North Main Street, Fort Bragg, CA  94537 
                   707.964.2420 
               www.rawfoodchef.com  
 

TABLE OF CONTENTS


TOPIC                                            Page

Mission and Objective                               3


State of California Oversight                       3


Facility                                            4


Program and Course Descriptions                     5


Academic Policies                                  15


Student Services                                   17


Administrative Policies                            18


Cancellation, Withdrawal, and Refund Policy        18


Tuition and Fees                                   20


Faculty, Management, and Staff                     23


Consumer Protection                                27




                                              Page 2 of 27
MISSION
Living Light International is an organization of dedicated individuals devoted to sharing
knowledge about healthful, vibrant living and transformation of body, mind, and spirit.

Living Light International educates and inspires people to create delicious, health-promoting
foods for themselves and their families, instruct others in the benefits of the raw vegan lifestyle,
and reach the highest standards of leadership and professionalism in the field of raw culinary
arts and nutrition.

The Living Light Statement of Purpose is, “Making healthy living delicious.”

OBJECTIVE

Living Light International’s objective is to provide quality education that provides the knowledge,
skills and confidence required for personal and/or professional development in the raw culinary
arts field.

STATE OF CALIFORNIA
Living Light International’s approval to operate in the State of California will be based on
provisions of the California Private Postsecondary Education Act (CPPEA) of 2009, which is
effective January 1, 2010. Living Light International has applied for approval to operate. The
Act is administered by the Bureau for Private Postsecondary Education, under the Department
of Consumer Affairs. The Bureau can be reached at: P.O. Box 980818, West Sacramento,
CA 95798-0818, 888.370.7589.

This institution’s application for approval to operate has not yet been reviewed by the Bureau for
Private Postsecondary Education.

As a prospective student, you are encouraged to review this catalog prior to signing an
enrollment agreement. You are also encouraged to review the School Performance Fact Sheet
which must be provided to you prior to signing an enrollment agreement.

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

Bureau for Private Postsecondary Education
P.O. Box 980818
West Sacramento, CA 95798 0818
888.370.7589
www.bppe.ca.gov




                                                                                            Page 3 of 27
FACILITY
Living Light International’s campus is approximately 8,000 square feet. The facility consists of a
commercial kitchen, culinary studio, lecture hall/student dining room, classroom, and
administrative offices. All courses are taught at 301-B North Main Street. Fort Bragg, CA
94537.

Equipment utilized in the training programs include: timers, measuring spoons, metric cups,
teaspoons, tablespoons, brushes, sprout/nut milk bags, vegetable peelers, piping bags, tomato
sharks, garlic presses, whisks, bamboo sushi rollers, microplanes, spiral slicers, plastic
strainers, high speed blenders, plungers for blenders, small vessels, cuisinart food processors,
S blades, shredder blades, V slicers, citrus juicers, measuring cups, squeeze bottles, graters,
spatulas, mixing spoons, board scrapers, rolling dowels, ceramic slicers, knife sharpeners,
scissors, metal strainers, rulers, cutting boards, glass pans, mixing bowls, pans, jars, and
dehydrators.



ADMISSION POLICIES AND PROCEDURES
Admissions into any of the school programs require that all prospective students must be a
minimum age of 18 and have a high school diploma or General Education Diploma (GED).

Applicants who do not possess a high school diploma or GED Certificate may also apply if they
demonstrate the ability to benefit. Students seeking enrollment under the Ability-to-Benefit (ATB)
provision are required to take a nationally recognized and U.S. Department of Education approved
test. It is the student’s responsibility to provide evidence of an independent proctor administering the
exam, and evidence of passing the exam.

Admission procedures include meeting with an Enrollment Specialist to review career goals,
programs offered, school policies and procedures (school catalog), the school performance fact
sheet, graduation requirements, and English language proficiency.

If a prospective student meets the admission requirements and is accepted into a program an
enrollment agreement will be executed.

FOREIGN STUDENTS

Living Light International does not offer visa services to prospective students from other
countries or English language services. All instruction occurs in English.

Documentation to support having English language proficiency occurs with a signed attestation
on the enrollment agreement. Students who originate from a country where the primary spoken
language is not English will be required to show a level of English language proficiency by
passing the TOEFL Exam or by submitting transcripts documenting at least two terms of English
in post-secondary, adult, college or university schools. Since courses are taught in English, this
test or proof of previous English education is given to ensure that the student has sufficient
English language skills to benefit from the instruction offered at LLI.


                                                                                         Page 4 of 27
  In the event that the TOEFL exam was taken in the student’s country of origin or online, it is the
  student’s responsibility to have the scores forwarded to LLI.

  TRANSFER OF CREDIT

  Living Light International does not accept hours or credit earned at other institutions, through
  challenge examinations or achievement tests, or experiential learning.

  Living Light International has not entered into a transfer or articulation agreement with any other
  college or university.

  Living Light International will allow students to petition to have hours of credit for Living Light
  avocational classes to transfer towards vocational programs. For example, a student may
  petition to have a previous Fundamentals of Raw Living Foods™ class be applied towards the
  Raw Culinary Arts Associate Chef and Instructor Certification. Petitions are available in the
  administrative office.

  NOTICE CONCERNING TRANSFERABILITY OF CREDITS AND CREDENTIALS EARNED
  AT OUR INSTITUTION

  The transferability of credits you earn at Living Light International is at the complete discretion of
  an institution to which you may seek to transfer. Acceptance of the certificate you earn in the
  program is also at the complete discretion of the institution to which you may seek to transfer. If
  the hours or certificate that you earn at this institution are not accepted at the institution to which
  you seek to transfer, you may be required to repeat some or all of your coursework at that
  institution. For this reason you should make certain that your attendance at this institution will
  meet your educational goals. This may include contacting an institution to which you may seek
  to transfer after attending Living Light International to determine if your hours or certificate will
  transfer.



                                            PROGRAMS
CHEF CERTIFICATION PROGRAMS:
Raw Culinary Arts Associate Chef and Instructor Certification™
Program Length: 145 hours (19 days)
Award: Certificate
Potential Occupations: Raw Food Instructor or Apprentice Chef

The highly regarded Raw Culinary Arts Associate Chef and Instructor Certification™ includes
FUNdamentals of Raw Living Foods™, Sharpen Up Your Knife Skills!™, Essentials of Raw Culinary
Arts™, Raw Culinary Arts Associate Chef and Instructor Training™, and Science of Raw Food
Nutrition™ I, the foundation upon which we have built all of our subsequent certification programs.
These five classes may be taken consecutively in the same session or individually within a twenty-four
month period. Completing the Raw Culinary Arts Associate Chef and Instructor Certification™
provides students with essential techniques and skills they need to become proficient in the art of raw
cuisine, and is a prerequisite for continuing with Living Light’s advanced trainings.

                                                                                              Page 5 of 27
                                  Course                                          Hours
 FUNdamentals of Raw Living Foods™                                                  8
 Sharpen Up Your Knife Skills™                                                      8
 Essentials of Raw Culinary Arts™                                                  37
 Raw Culinary Arts Associate Chef and Instructor Training™                         80
 Science of Raw Food Nutrition™ I                                                  12
                                                                     Total         145

Gourmet Raw Food Chef Certification™
Program Length: 253 hours (34 days)
Award: Certificate
Potential Occupations: Raw Food Instructor, Apprentice Chef or Sous Chef, Raw Food Recipe
Developer, Raw Food Book Recipe Writer, Private Raw Food Chef, Private Culinary Consultant, or
Start a Raw Food Business

This all-inclusive series of courses takes students to the next level of confidence and expertise:
exploring world cuisines, developing recipes, transforming traditional cooked dishes into health-
promoting gourmet raw cuisine, organizing large events, and learning about the science of raw food
nutrition. You’ll go home empowered and confident in your ability to produce incredible new dishes
with the need for recipes. You will also learn to write recipes suitable for publishing. Once the
Associate Chef and Instructor Certification™ Series is completed, the following subsequent courses
may be taken within two years.

                                Course                                         Hours
 Prerequisite Courses:
 FUNdamentals of Raw Living Foods™                                                8
 Sharpen Up Your Knife Skills! ™                                                  8
 Essentials of Raw Culinary Arts™                                                37
 Raw Culinary Arts Associate Chef and Instructor Training™                       80
 Science of Raw Food Nutrition™ I                                                12
 Required Courses:
 Ethnic Flavors in Recipe Development™                                           36
 RawFusion Gourmet Spa Cuisine™                                                 36
 Raw Event Catering and Elegant Entertaining™                                   36
                                                                 Total          253

Raw Culinary Arts Professional Chef Certification™
Program Length: 2,534 hours (323 days)
Award: Certificate
Potential Occupations: Raw Food Instructor, Executive Chef, Raw Food Recipe Developer, Raw
Recipe Book Writer, Private Raw Food Chef, Private Culinary Consultant, Start a Raw Food Business,
Raw Food Kitchen Management, Food Designer, or Pastry Chef

The Raw Culinary Arts Professional Chef Certification™ is awarded to individuals who demonstrate
creativity, expertise and experience in every aspect of raw culinary arts, including kitchen


                                                                                         Page 6 of 27
management, food design, recipe and menu development, large event catering, pastry arts, and raw
nutritional science. Students must have completed the Gourmet Raw Food Chef Certification™
Series, and are also required to complete all courses of study, including Pastry Arts-Unbaked! ™,
Pastry Arts-Unbaked!™ Level II, Food Styling for Photography, Raw Culinary Arts Associate Chef and
Instructor Training™ Level II, Advanced Raw Culinary Educator Training, internships and coursework,
followed by a comprehensive written and practical examination. One year internships are designed
for each candidate and are available to graduates of the Gourmet Raw Food Chef Certification™.


                                 Course                                         Hours
 Prerequisite Courses:
 FUNdamentals of Raw Living Foods™                                                 8
 Sharpen Up Your Knife Skills! ™                                                   8
 Essentials of Raw Culinary Arts™                                                 37
 Raw Culinary Arts Associate Chef and Instructor Training™                        80
 Ethnic Flavors in Recipe Development™                                            36
 RawFusion Gourmet Spa Cuisine™                                                   36
 Raw Event Catering and Elegant Entertaining™                                     36
 Science of Raw Food Nutrition™ I                                                 12
 Science of Raw Food Nutrition™ II                                                35
 Benefits of Raw Food Nutrition Educator Certification™                           14
 Science of Raw Food Nutrition™ III                                               28
 Advanced Raw Food Nutrition Educator Certification™                              14
 Required Courses:
 Pastry Arts-Unbaked!™                                                           27
 Pastry Arts-Unbaked!™ Level II                                                   27
 Food Styling for Photography                                                    14
 Raw Culinary Arts Associate Chef and Educator Training™ Level II                82
 Advanced Raw Culinary Educator Training                                         40
 Recipe Book Writing, Design, and Production Workshop (recommended)             117*
 Internship                                                                     2,000
                                                                  Total         2,534

*Recipe Book Writing, Design, and Production Workshop is an optional course in this program. Hours
(117) count as part of Internship hours (1,883 internship hours remain if course is taken).

SCIENCE OF RAW FOOD NUTRITION CERTIFICATION PROGRAMS:
Benefits of Raw Food Nutrition Educator Certification™
Program Length: 61 hours (9 days)
Award: Certificate
Potential Occupations: Raw Food Presenter, Raw Food Health Presenter, Raw Health Presenter,
Benefits of Raw Food Nutrition Educator, or Benefits of Raw Food Nutrition Presenter

The Benefits of Raw Food Nutrition Educator Certification Program consists of three courses:
Science of Raw Food Nutrition (SRFN) levels I and II, and the Benefits of Raw Food Nutrition
Educator Certification Course. In the Science of Raw Food Nutrition courses students will be
provided with a solid foundation in the science and nutritional aspects of raw food and plant-based



                                                                                         Page 7 of 27
diets. SRFN II builds on the knowledge base learned in SRFN I and introduces many new topics that
are essential to understanding the big picture of raw and living food nutrition.

The Benefits of Raw Food Nutrition Educator Certification course prepares students to present
fundamental raw food nutrition information with authority, accuracy and confidence. All participants
will receive a CD containing two turn-key power-point presentations - a 20-minute introductory
presentation and a comprehensive two-hour presentation. Students will receive personalized
instruction in presenting the benefits of raw food nutrition with confidence and authority, and will also
learn techniques on searching for and objectively evaluating raw food and plant-based nutrition
information to allow them to continue learning long after this course is over.

                                   Course                                               Hours
 Science of Raw Food Nutrition™ I                                                        12
 Science of Raw food Nutrition™ II                                                       35
 Benefits of Raw Food Nutrition Educator Certification™                                  14
                                                                          Total          61

Advanced Raw Food Nutrition Educator Certification™
Program Length: 103 hours (16 days)
Award: Certificate
Potential Occupations: Raw Food Presenter, Raw Food Health Presenter, Raw Health Presenter,
Benefits of Raw Food Nutrition Educator, or Benefits of Raw Food Nutrition Presenter

The Advanced Raw Food Nutrition Educator Certification Program consists of two courses: Science of
Raw Food Nutrition (SRFN) level III and the Advanced Raw Food Nutrition Educator Certification
Course. Prerequisites for these courses are SRFN levels I and II and the Benefits of Raw Food
Nutrition Educator Certification Course. SRFN III builds on information learned in SRFN I and II and
introduces new topics to further deepen the student’s understanding of raw plant-based nutrition.

The Advanced Raw Food Nutrition Educator Certification Course prepares students to present and
answer commonly asked questions pertaining to raw food nutrition with finesse and confidence. All
participants will receive a CD containing one turn-key power-point presentation containing 25
commonly-asked questions and answers. They will also receive an additional 125+ raw food nutrition
questions and answers for a total of 150+ questions and scientifically sound answers. Students will
receive personalized instruction in answering these questions, individualized feedback, and
techniques for effectively managing audience members.

                                 Course                                             Hours
 Prerequisite Courses:
 Science of Raw Food Nutrition™ I                                                      12
 Science of Raw Food Nutrition™ II                                                     35
 Benefits of Raw Food Nutrition Educator Certification™                                14
 Required Courses:
 Science of Raw Food Nutrition™ III                                                   28
 Advanced Raw Food Nutrition Educator Certification™                                   14
                                                                      Total           103



COURSE DESCRIPTIONS


                                                                                               Page 8 of 27
FUNdamentals of Raw Living Foods™
In this entry-level demonstration-only class, you will discover the magic of creating fabulous organic
raw vegan cuisine for optimum health and rejuvenation! Dozens of superb culinary presentations will
show you everything you need to know to create a wide variety of delicious, easy-to-prepare raw
recipes. You will sample a wide variety of delicious, easy-to-prepare raw recipes. You will sample
freshly made raw taste sensations including appetizers, fruit smoothies, soups, sauces, salads and
salad dressings, simple entrees, pates, wraps and rolls, nut milks, nondairy cheeses, crunchy
crackers, dehydrated goodies, and amazing desserts. You will learn sprouting techniques and how to
use the equipment and supplies for a raw kitchen. Even if you are an expert professional chef, you will
encounter a whole new world of food-preparation skills that are specific to raw cuisine. FUNdamentals
of Raw Living foods™ is your first step toward a new culinary awakening!

Hours: 8
Prerequisite: none required.

Sharpen Up Your Knife Skills! ™
Good knife skills are the foundation of culinary art. The textures created by skilled cuts influence not
only the appearance of food but also the flavor and mouth feel. This one-day course takes a
progressive approach to the development of knife skills through a combination of demonstration and
hands-on practice. Even if you don’t aspire to be a professional chef, this is a class that will help you
gain much more confidence in your knife skills and become more efficient in meal preparation. We
provide premium MAC Santoku style knives to use during the course. This class is required for
Associate Chef Instructor Training Certification, Gourmet Chef Certification and Professional Chef
Certification, but is open to the public with no prerequisites required.

Hours: 8
Prerequisite: none required.

Essentials of Raw Culinary Arts™
This five-day hands-on course expands on FUNdamentals of Raw Living Foods™ and Sharpen Up
Your Knife Skills™ and provides the foundation necessary to attend our Associate Chef and Instructor
Training™. Essentials offers the unique opportunity to work hands-on with some of the world’s most
outstanding raw food chefs and teachers and provides you with ample personal attention and
assistance with your individual goals. You will become confident with your knife technique and familiar
with kitchen equipment and time-saving gadgets of all kinds. You will learn how to develop recipes;
combine herbs and spices to create both classic and ethnic flavors without using recipes; balance
textures and flavors within individual recipes or across entire menus; sprout grains, seeds, and
legumes; make luscious meals; combine foods for optimum digestion and nutrition; create raw
versions of cooked food recipes; organize and manage a raw food kitchen, and much more!

Hours: 37
Prerequisite: FUNdamentals of Raw Living Foods™, Sharpen Up Your Knife Skills™.

Raw Culinary Arts Associate Chef and Instructor Training™
Following FUNdamentals™, Sharpen Up Your Knife Skills™ and Essentials, Raw Culinary Arts
Associate Chef and Instructor Training™ is a ten-day hands-on training in all aspects of raw cuisine.
We know that most people would love to have more energy and vitality without giving up the
pleasures of pizza, burgers, lasagna, pasta, burritos, breads, pies, cakes, candy, and other comfort
foods. We designed this course so that you can prepare healthy versions of your favorite foods to
share with friends and family. Prepare delicious, nourishing, high energy, raw gourmet foods without
giving up flavor, appearance, or satisfaction. The instructor segment of the program teaches you to

                                                                                               Page 9 of 27
organize and present successful raw food preparation classes for groups of all sizes. Learn how to
find venues, market classes, communicate effectively with an audience, and much more! Each
participant will give a culinary presentation. Whether you have been teaching for years or have
always avoided public speaking, you’ll come away from this program a more effective, better
organized, and more confident presenter. Graduates can purchase Instructor Empowerment Kits™
with complete shopping and equipment lists, classroom set up, and how to price your classes. With
compassionate, professional guidance, we make certain that your students possess the skills and
poise they need to begin teaching successful classes immediately!

Hours: 80
Prerequisite: FUNdamentals of Raw Living Foods™, Sharpen Up Your Knife Skills™ and Essentials
of Raw Culinary Arts™.

Ethnic Flavors in Recipe Development™
An empowering five-day advanced training course designed for our Associate Chef and Instructor
graduates. You’ll receive personal guidance from outstanding chefs and instructors as you travel the
world of Ethnic Flavors to India, Southeast Asia, the Mediterranean, and other exotic locales. Explore
the tastes and textures of each region as you prepare its cultural cuisine. Learn to write recipes
suitable for publication and to create incredible new dishes without the need for recipes.

Hours: 36
Prerequisite: Raw Culinary Arts Associate Chef and Instructor Certification™.

RawFusion Gourmet Spa Cuisine™
In this course, you’ll experience the light and luscious fare served at healthy lifestyle retreats in exotic
locations. We designed RawFusion Gourmet Spa Cuisine™ to support an active lifestyle. Starting with
very simple ingredients, you will learn how to combine textures and flavors to produce a wide array of
exotic dishes and gourmet feasts! With recipes emphasizing fruits and greens, RawFusion™ is the
favorite cuisine of the Living Light staff.

Hours: 36
Prerequisite: Ethnic Flavors in Recipe Development™ and Raw Culinary Arts Associate Chef and
Instructor Certification™.

Raw Event Catering and Elegant Entertaining™
Anyone interested in catering raw food events from intimate appetizer parties for 10 to elegant
weddings for 100 or more will enjoy Raw Event Catering and Elegant Entertaining™ Learn about
menu planning, organizing, budgeting, pricing, negotiating contracts, and managing your catering
team. Discover secrets of plating and presentation that you can use for beautiful everyday meals or
elegant dinner parties. Learn to create stunning buffets for beautifully presented meals. Gain hands-
on experience as you participate in catering raw events.

Hours: 36
Prerequisite: Raw Culinary Arts Associate Chef and Instructor Certification™.

Pastry Arts-Unbaked! ™
Explore the fabulous world of gourmet raw desserts and advanced pastry artistry with two master raw
dessert chefs. Discover the secrets of making exquisite raw desserts that taste even better than
famous cooked desserts! In this hands-on course, you will learn techniques for using various
sweeteners, thickeners, binders, gelling agents, and emulsifiers to create extraordinary gourmet



                                                                                                 Page 10 of 27
sweet confections. You’ll dazzle your friends with a variety of professional looking and sublime tasting
gourmet raw desserts that tantalize the palate without compromising your health!

Hours: 27
Prerequisite: Raw Culinary Arts Associate Chef and Instructor Certification™.

Pastry Arts-Unbaked! ™ Level II
The perfect follow-up to Pastry Arts-Unbaked! ™ This class provides the opportunity to utilize all the
skills acquired in Level I in a recipe development format. Once you understand the principles involved
in the use of binders, thickeners, emulsifiers, and gelling agents, and know how to choose the right
sweeteners and fats for any given dessert recipe, you are ready to create your own fabulous desserts!
Living Light pastry chef instructors provide you with supportive, expert guidance in helping you
develop your own recipes and translate favorite cooked desserts into raw vegan desserts.

Hours: 27
Prerequisite: Pastry Arts-Unbaked!™, Raw Culinary Arts Associate Chef and Instructor
Certification™.

Food Styling for Photography
It is said, “A pictures is worth a thousand words” and it’s true—well designed food photos can do more
to build your business and showcase your talent than the most well written description of your foods
possibly can. Now you can learn from the experts how to show off your beautifully presented and
photographed raw culinary creations on your website, recipe books, and brochures! This 2-day hands-
on workshop will focus on the art of food styling for the media. Students will learn how to make foods
look stunning through the use of color, texture, and contrast. We will explore saucing, building height
and movement, how food reacts under the camera, preparing for a shoot, tricks and techniques for
media food, building a portfolio, and elements of design for photography. All materials provided
except optional camera.

Hours: 14
Prerequisite: none required.

Raw Culinary Arts Associate Chef and Instructor Training ™ Level II
Following your Raw Culinary Arts Associate Chef and Instructor Certification™ or Gourmet Raw Food
Chef Certification™, some students return for Raw Culinary Arts Associate Chef and Instructor
Training™ Level II. This class allows for further hands-on training in all aspects of raw cuisine. After
meeting with the Programs’ Manager to determine your individual focus in the class (such as kitchen
skills, leadership skills or teaching skills), you will participate in a course designed so that you can
prepare even more healthy versions of your favorite foods. The instructor segment of the course
teaches you how to organize and present successful raw food preparation classes for groups of all
sizes. Participation in the kitchen and the development of leadership skills through additional culinary
demonstrations further develops instructing ability, kitchen mastery and improved self-confidence.

Hours: 82
Prerequisite: Raw Culinary Arts Associate Chef and Instructor Certification™.

Advanced Raw Culinary Instructor Training
This advanced course is specifically designed to prepare students to be able to share their expertise
with people who are eager to improve their health and embrace a raw food approach to food
preparation and eating. This course has several sections, including: public speaking, business



                                                                                             Page 11 of 27
management, marketing skills, social networking, time management, organizational skills, website
development and tips for providing personal coaching.

Hours: 40
Prerequisite: Raw Culinary Arts Associate Chef and Instructor Certification™.

Recipe Book Writing, Design, and Production Workshop
Ever wanted to put your delicious recipes together in a beautifully illustrated recipe book, filled with
colorful photographs of your beautiful creations? Now you can learn to create your own recipe book to
pass on to family members and friends, show a publisher a sample of your work, or even self-publish
a complete recipe book of your own! You can also use what you learn to fuel your raw food blog,
create your own brochures, and even gain the experience you need to promote your book to the
media, including television!

This six-class series begins with a day long workshop with a seasoned photographer, who
demonstrates how you can make the most of your digital camera (or cell phone) and use natural
lighting to best show off your beautiful food. Then you will spend two days learning the ins and outs of
food styling for photography in a hands-on class designed to show you how to arrange your food
creations for the camera and to practice photographing salads, sandwiches, and pastas. Next, you will
spend five days creating and photographing your own recipes for your book with the help of our
experienced staff of raw food chefs and food stylists.

The series wouldn’t be complete without a segment on writing recipes for your book or blog (two
days), and a course in designing and producing a recipe book with a software program that allows you
to self-publish your book or find a publisher to do so (four days). To top it all off, you will spend three
days learning how to prepare a culinary demonstration video for the media and actually go home with
your own promotional DVD to promote your book or business!

In summary, this comprehensive workshop provides everything you need to create your own recipe
book, from food styling and photography to writing your recipes, to finding a publisher, and even
creating demos for the media. There is no other workshop like it in the industry!

Lab Fee: $195
Hours: 117 (17 days with days off; see 2011 calendar.)
Prerequisite: Living Light Culinary Arts Associate Chef and Instructor Training (or equivalent). See
each course description below for co-requisites.

Workshop Components
The Recipe Book Writing, Design, and Production Workshop includes the following co-requisite
classes and is designed to be taken as a complete sequential series (not to be broken up or taken
separately at different times).

1. Photographing Food: To better prepare you for Food Styling for Photography, you will learn how
to make the most of whatever quality digital camera you have—from an inexpensive point-and-click
camera or cell phone to a professional camera. There will be demonstrations on how to use your
camera and natural lighting to best show off your beautiful food. You will learn how your food looks to
the eye of the camera, including perspective, focus, depth of field and selective focus, lighting,
reflections, using fill cards, and looking through the lens with a critical eye.

Prerequisites: none required.
Hours: 7


                                                                                                Page 12 of 27
2. Food Styling for Photography: Learn from the experts how to show off your beautifully presented
and photographed raw culinary creations on your website and in recipe books and brochures! This
intensive two-day workshop focuses on the art of food styling for the media. Students will learn basic
presentation skills, how to prepare food specifically for the camera, and the ins and outs of propping
and preparing for a shoot. This course covers the tricks and techniques for media food, building a
portfolio, elements of design for photography, and the importance of colors, textures, and negative
space.

Prerequisites: none required.
Hours: 16

3. Recipe Production, Styling, and Photography: In this five-day class you will prepare, style, and
photograph original recipes that you plan to feature in your recipe book under the guidance of our
team of chefs and food stylists. We will provide you with all the tools and props you need to showcase
your delicious recipes for your brochure, blog, e-book, or recipe book.

Hours: 35
Prerequisites: Photographing Food, Food Styling for Photography

4. Recipe Book Writing: This course teaches you what editors, publishers, and agents want,
increases your success rate in finding a publisher, shortens the time between concept and finished
work, boosts your confidence as a writer, shows you powerful new writing tools to improve your work,
helps you decide about an agent and how to find one, and educates you about traditional and self-
publishing.

Hours: 10
Prerequisites: none required.

5. Recipe Book Production Workshop: In this four-day segment, you will learn how to input your
recipes and food photographs in an attractively designed recipe book using a software program. You
will learn tips about how to produce a well-designed recipe book and write recipes suitable for
publishing.

Hours: 28
Prerequisites: Photographing Food; Food Styling for Photography; Recipe Production, Styling, and
Photography; and Recipe Book Writing

6. Culinary Demo Video Production for the Media: In this class you will learn the difference
between performing a demonstration for a live audience and doing one for TV or the Internet. You will
learn tips about how to play to the camera and have the opportunity to be filmed doing two actual
demos: one 5-minute demo and one 20-minute demo from your book. You will learn how to create a
press kit and use the DVD we film for you to help market your classes, book, and other offerings.

Hours: 21
Prerequisites: Photographing Food; Food Styling for Photography; Recipe Production, Styling, and
Photography; Recipe Book Writing; and Recipe Book Production Workshop
Come prepared with your own recipes.




                                                                                           Page 13 of 27
Topics Not Covered:

The Recipe Book Writing, Design, and Production Workshop series covers a broad array of topics, but
a few items we will NOT teach include:
         Processing and editing photos (i.e., Photoshop and Lightroom).
         How to use your camera, computer, or Microsoft Word (if you need help in these areas, we
           suggest you take classes before you register).
         Using lighting (other than natural lighting)—i.e., strobe lights and continuous lighting will
           not be discussed (we may touch on them briefly, but they will not be a main topic).
         Basic chef training. If you are an inexperienced raw food chef, we suggest you first enroll in
           the Living Light Culinary Arts Associate Chef and Instructor Training.


Internships
Internships are designed for those students who are seeking the Raw Culinary Arts Professional Chef
Certification™.

A 2,000 hour, one-year internship located in Fort Bragg, California, is required to complete the
Professional Chef program. As part of that 2,000 hour internship, externships to locations other than
Fort Bragg will be included. The internships are designed for each candidate and focus on either
teaching culinary arts or mastering gourmet raw cuisine prepared in a professional kitchen. In
addition to assisting teaching staff, demo coordinators and kitchen staff, the intern will have an
opportunity to retake courses or part of courses necessary for more advanced practice. A decision
will be made between the student and her or his advisor as to what level of classroom participation is
appropriate. A pass/fail final exam and culinary practical is required to get credit for the internship
towards the Raw Culinary Arts Professional Chef Certification™.

Hours: 2,000
Prerequisite: Gourmet Raw Food Chef Certification™.


Science of Raw Food Nutrition Courses:
Science of Raw Food Nutrition™ I
This two-day course covers topics in raw food nutrition including raw vegan sources of protein,
vitamins, minerals, and essential fatty acids, as well as blood-sugar regulation, pH balance, how
cooking affects foods, anti-inflammatory nutrition, and weight management. This is a great course for
chefs, health educators, and anyone who wants to gain the knowledge base necessary to achieve
optimum health.

Hours: 12
Prerequisite: none required.

Science of Raw Food Nutrition™ II
This comprehensive five-day course builds upon the knowledge base learned in level I and introduces
many new topics that are essential to understanding raw and living food nutrition. This class covers
essential information about raw food, living food, and vegan diets.

Hours: 35
Prerequisite: Science of Raw Food Nutrition™ I.


                                                                                             Page 14 of 27
Benefits of Raw Food Nutrition Educator Certification™
This course follows Science of Raw Food Nutrition™ II and prepares students to present fundamental
raw food nutrition information with authority, accuracy, and confidence. It is highly recommended for
health educators and raw food chefs. All participants will receive a CD containing two turnkey
PowerPoint presentations.

Hours: 14
Prerequisite: Science of Raw food Nutrition™ I and Science of Raw food Nutrition™ II.

Science of Raw Food Nutrition™ III
Just like SRFN I and II, this class is based in peer-reviewed science and presented in a format both
solid enough for those with a science background, yet accessible enough for the rest of us. Best of all,
it covers a variety of fascinating NEW hot topics in raw food nutrition! If you’d like to gain a stronger
grasp of how your body works, and the important role that food plays in this process, SRFN III offers a
fabulous opportunity to take your knowledge of raw food nutrition to the next level.

Hours: 28
Prerequisite: Science of Raw food Nutrition™, Science of Raw food Nutrition™ II.

Advanced Raw Food Nutrition Educator Certification™
This course is designed to provide you with several helpful tools for honing your skills as a credible
raw food nutrition educator by assisting you in fielding the often challenging audience inquiries that
come your way. It integrates and refines the information learned in SRNF I, II, III, as well as our
Benefits of Raw Food Nutrition Educator Certification™ course, providing in-class practice, individual
feedback, and a bonus CD containing lecture notes and a PowerPoint presentation. You will come
away from this course prepared to deliver concise, scientifically sound answers to many of the most
common questions about raw food nutrition with confidence and finesse.

Hours: 14
Prerequisite: Science of Raw food Nutrition™, Science of Raw food Nutrition™ II, Science of Raw
Food Nutrition™ III and Benefits of Raw Food Nutrition Educator Certification™.




ACADEMIC POLICIES
CLOCK HOURS

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




                                                                                              Page 15 of 27
SATISFACTORY PROGRESS

Student progress is evaluated at the end of each course. Progress is based on obtaining a “Pass” in
each course. Failure to achieve a “Pass” in a course will result in a meeting with the instructor where
an action plan will be developed with the student. Students who do not receive a passing grade in a
course will be required to complete make-up work or repeat the course.

MAKE-UP WORK

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

GRADING POLICY

Grade        Definition
P: Pass      Has satisfactorily met all minimum course requirements.
F: Fail      Has not satisfactorily met all minimum course requirements.
I: IncompleteA grade for incomplete work; if work is completed by the agreed deadline an I may be converted
             to a P (Pass).
W: Withdrawn A grade demarking a course from which a student has voluntarily or involuntarily been
withdrawn.

ATTENDANCE

Attendance and punctuality are requirements for successful completion and certification of Living Light
International courses and programs. Students must attend all lectures, demonstrations, hands-on or
otherwise scheduled course sessions. If a non-preventable absence arises, students must make
arrangements with the Executive Director or Senior Faculty to make-up missed work and/or
assignments. A signed contract between the student and the school will reflect the assigned make-up
work and will be placed in the student’s administrative file upon completion of that work.

PROBATION & ACADEMIC DISMISSAL

Students who do not receive a passing grade in a course will be required to repeat the course and will
be placed on probation for one course.

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

Repeating a class will extend the scheduled graduation date.

LEAVE OF ABSENCE POLICY

Living Light International does not regularly grant leaves of absence. However, a student may petition
for a leave of absence with special circumstances. Petitions are available in the Administrative office.




                                                                                                Page 16 of 27
WITHDRAWAL

A student shall be deemed to have withdrawn from a program of instruction when any of the following
occurs:
     The student notifies the institution, in writing, of the student’s withdrawal or of the date of the
        student’s withdrawal, whichever is later.
     The institution terminates the student’s enrollment for failure to maintain satisfactory progress;
        failure to abide by the rules and regulations of the institution; absences in excess of maximum
        set forth by the institution; and/or failure to meet financial obligations to the school.


STUDENT CONDUCT & CONDUCT DISMISSAL

Students are to treat all members of the staff and other students with respect and dignity. A student
who willfully destroys school property, attends school under the influence of illegal drugs and/or
alcohol, is disruptive, insubordinate, caught cheating, is boisterous, obscene, vulgar, or disrespectful
may be withdrawn.

GRADUATION

A student will be eligible for graduation upon meeting the following conditions:
    1. Completed all required hours / make-up work;
    2. received a “Pass” in all courses; and
    3. cleared all financial obligations.




STUDENT SERVICES
ACADEMIC ADVISING

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

HOUSING

Living Light International has housing accommodations available through the Living Light Inn. Please
contact an Enrollment Specialist for further information. Living Light International does not assume
responsibility for student housing outside of the Living Light Inn, nor does the school have dormitory
facilities under its control. According to rentals.com for Fort Bragg, CA rental properties in the
surrounding area start at approximately $1,000 per month.

LIBRARY

Living Light International has library resources that are available in a resource center in the lecture
hall. The resource center consists of over 90 culinary arts related publications. Students may access
the resources Monday through Friday, from 9:00 am to 5:00 pm. There is a check-in/check-out system
for removing resources from the library; however, LLI does not allow resource materials to be taken out
of the facility.


                                                                                              Page 17 of 27
EMPLOYMENT ASSISTANCE

Living Light International does not provide job placement assistance. However, the school does
provide information to student on job openings that employers have posted on the LLI website. LLI
graduates (Associate Chef/Instructor and above) can complete a graduate request form to request the
current job listings including contact information. The request form may be obtained through email.

After receiving the job listings, graduates will then be able to contact prospective employers directly.
All arrangements, including financial compensation, hours, duration of position, etc., will then be
decided between the two parties. Living Light International does not provide advice or direct referral to
prospective employers on the suitability of individual students.

Living Light International cannot and does not guarantee employment or salary.

GRIEVANCE PROCEDURE

When a concern occurs, the student is asked to discuss the concern directly with their instructor. If a
resolution does not occur, the student is to document their concern in writing and make an
appointment to meet with an Executive Director. The formal written concern must state: The issue,
desired outcome, and should include any documentation to support the concern. The Executive
Director will review the written statement and any supporting documentation, gather facts and provide
a written response to the student within ten (10) working days. The Executive Director’s decision is
final.

A student or any member of the public may file a complaint about this institution with the Bureau for
Private Postsecondary Education by calling 888.370.7589 or by completing a complaint form, which
can be obtained on the bureau’s Internet Web site www.bppe.ca.gov.

ADMINISTRATIVE POLICIES
CHANGES

The School reserves the right to make changes at any time with regards to programs, curriculum, start
dates, policies and procedures, and other rules as deemed necessary. Changes will be made and
implemented in accordance to laws, regulations and standards that govern the school. Notice of
changes will be communicated in a revised catalog or an addendum to the catalog, or other written
format.

STUDENT RECORDS

Student records will be maintained at the school site for five years from the last date of
attendance. Transcripts are maintained indefinitely.

CANCELLATION, WITHDRAWAL, AND REFUND POLICY
STUDENT’S RIGHT TO CANCEL
1. You have the right to cancel your agreement for a program of instruction, without any penalty or
   obligations, through attendance at the first class session or the seventh calendar day after


                                                                                              Page 18 of 27
     enrollment, whichever is later. After the end of the cancellation period, you also have the right to
     stop school at any time; and you have the right to receive a pro rata refund if you have completed
     60 percent or less of the scheduled days in your program through the last day of attendance.
2.   Cancellation may occur when the student provides a written notice of cancellation at the following
     address: Living Light International, LLC, 301-B North Main Street, Fort Bragg, CA 94537. This
     can be done by mail or by hand delivery.
3.   The written notice of cancellation, if sent by mail, is effective when deposited in the mail properly
     addressed with proper postage.
4.   The written notice of cancellation need not take any particular form and, however expressed, it is
     effective if it shows that the student no longer wishes to be bound by the Enrollment Agreement.
5.   If the Enrollment Agreement is cancelled the school will refund the student any money he/she
     paid, less any proration if cancelled after the cancellation period has ended, less a registration or
     administration fee not to exceed $250.00, and less any deduction for school equipment not
     returned in good condition, within 45 days after the notice of cancellation is received.

WITHDRAWAL FROM THE PROGRAM
You may withdraw from the school at any time after the cancellation period (described above) and
receive a pro rata refund if you have completed 60 percent or less of the scheduled days in your
program through the last day of attendance. The refund will be less a registration or administration fee
not to exceed $250.00, and less any deduction for equipment not returned in good condition, within 45
days of withdrawal. If the student has completed more than 60% of the period of attendance for which
the student was charged, the tuition is considered earned and the student will receive no refund.

For the purpose of determining a refund under this section, a student shall be deemed to have
withdrawn from a program of instruction when any of the following occurs:

    The student notifies the institution of the student’s withdrawal or as of the date of the student’s
     withdrawal, whichever is later.
    The institution terminates the student’s enrollment for failure to maintain satisfactory progress;
     failure to abide by the rules and regulations of the institution; absences in excess of maximum set
     forth by the institution; and/or failure to meet financial obligations to the School.

For the purpose of determining the amount of the refund, the date of the student’s withdrawal shall be
deemed the last date of recorded attendance. The amount owed equals the daily charge for the
program (total institutional charge, minus non-refundable fees, divided by the number of days in the
program), multiplied by the number of days scheduled to attend, prior to withdrawal. If the student
has completed more than 60% of the period of attendance for which the student was charged, the
tuition is considered earned and the student will receive no refund.

Note: If the student has received federal student financial aid funds, the student is entitled to a refund
of moneys not paid from federal student financial aid program funds.




                                                                                               Page 19 of 27
TUITION AND FEES
The school does not participate in federal or state financial aid programs. If a student receives a loan
to pay for the educational program, the student will have the responsibility to repay the full amount of
the loan plus interest, less the amount of any refund.
                                                                                                             Ca
                                                                                                          students
                                                                                                            only
                                                                                                          Student
                                                                                  Regis-                  Tuition
                                                                                  tration    Tuition     Recovery      Total
                                                                                    Fee       Cost         Fund        Cost

Raw Culinary Arts Associate Chef and Instructor Certification™                    $250.00                   $12.50    $5,377.50
Prerequisites:   none                                                                                                     $0.00
Required
Courses:         FUNdamentals of Raw Living Foods™                                             $365.00                  $365.00
                 Essentials of Raw Culinary Arts™                                            $1,375.00                $1,375.00
                 Raw Culinary Arts Associate Chef and Instructor Training™                   $2,675.00                $2,675.00
                 Sharpen Up Your Knife Skills!™                                                $325.00                  $325.00
                 Science of Raw Food Nutrition™I                                               $375.00                  $375.00

Gourmet Raw Food Chef Certification™                                              $250.00                   $25.00   $10,115.00
Prerequisites:   Raw Culinary Arts Associate Chef and Instructor Certification™              $5,115.00                $5,115.00
Required
Courses:         Ethnic Flavors in Recipe Development™                                       $1,575.00                $1,575.00
                 RawFusion Gourmet Spa Cuisine™                                              $1,575.00                $1,575.00
                 Raw Event Catering and Elegant Entertaining™                                $1,575.00                $1,575.00

Raw Culinary Arts Professional Chef Certification™                                $250.00                 $102.50    $41,762.50
Prerequisites:   Raw Culinary Arts Associate Chef and Instructor Certification™              $5,115.00                $5,115.00
                 Gourmet Raw Food Chef Certification™                                        $4,725.00                $4,725.00
                 Benefits of Raw Food Nutrition Educator Certification™                      $2,025.00                $2,025.00
                 Advanced Raw Food Nutrition Educator Certification™                         $1,650.00                $1,650.00
Required
Courses:         Pastry Arts - Unbaked!™                                                     $1,375.00                $1,375.00
                 Pastry Arts - Unbaked!™ Level II                                            $1,375.00                $1,375.00
                 Food Styling for Photography                                                  $895.00                  $895.00
                 Raw Culinary Arts Associate Chef and Instructor Training™ Level II          $2,675.00                $2,675.00
                 Advanced Raw Culinary Instructor Training                                   $1,575.00                $1,575.00
                 Internship                                                                 $20,000.00               $20,000.00

Recipe Book Writing, Design and Production Workshop                               $250.00    $4,995.00      $12.50    $5,257.50

Benefits of Raw Food Nutrition Educator Certification™                            $250.00                    $5.00    $2,280.00
Prerequisites: none                                                                                                       $0.00
Required
Courses:        Science of Raw Food Nutrition™ I                                              $375.00                  $375.00
                Science of Raw Food Nutrition™ II                                            $1,075.00                $1,075.00
                Benefits of Raw Food Nutrition Educator Certification™                         $575.00                  $575.00

Advanced Raw Food Nutrition Educator Certification™                               $250.00                   $10.00    $3,935.00
Prerequisites:   Benefits of Raw Food Nutrition Educator Certification™                      $2,025.00                $2,025.00
Required
Courses:         Science of Raw Food Nutrition™ III                                          $1,075.00                $1,075.00
                 Advanced Raw Food Nutrition Educator Certification™                          $575.00                  $575.00



                                                                                                                      Page 20 of 27
Prices of books and supplies are subject to change due to market fluctuation. Please request
         an updated price list from your enrollment specialist at time of registration.


                            Books & Supplies Student Pre-Order Options

                                          Author or     Associate       Gourmet       Professional
           Item Description              Manufacturer     Chef           Chef             Chef

Option 1 - Books Only

Angel Foods                             Cherie Soria          $17.49         $17.49         $17.49
Raw Food Revolutions Diet               Cherie Soria          $17.49         $17.49         $17.49
Knife Skills Illustrated: A User's      Peter
Manual                                  Hertzmann             $29.95         $29.95         $29.95
The Flavor Bible                        Karen Page               n/a         $35.00         $35.00
                                                             $64.93         $99.93         $99.93
                                                        Option 1 - A   Option 1 - G   Option 1 - P

Option 2 - Economy Package

Angel Foods                             Cherie Soria          $17.49         $17.49         $17.49
Raw Food Revolutions Diet               Cherie Soria          $17.49         $17.49         $17.49
Knife Skills Illustrated: A User's      Peter
Manual                                  Hertzmann             $29.95         $29.95         $29.95
The Flavor Bible                        Karen Page               n/a         $35.00         $35.00
Chef Coat (XS - XL)                     Chef Uniform          $50.00         $50.00         $50.00
Chef Hat                                Chef Uniform           $6.50          $6.50          $6.50
Chef Bib/Apron                          Chef Uniform          $14.00         $14.00         $14.00
6-8" Chef Knife                         Mac Sk65              $72.00         $72.00         $72.00
5" Serrated Knife                       Henckels              $48.00         $48.00         $48.00
Small Paring Knife                      Mac Sp50              $38.00         $38.00         $38.00
Cleaver                                 Forschner                n/a         $40.00         $40.00
Safety Glove                            Swiss Army            $27.00         $27.00         $27.00
Knife Edge Guard 8" (for the chef
knife)                                  Messermeister          $2.90          $2.90           $2.90
Knife Edge Guard 8" (for the cleaver)   Messermeister            n/a          $2.90           $2.90
Knife Edge Guard 6" (for the serrated
knife)                                  Messermeister          $2.60          $2.60           $2.60
Knife Edge Guard 6" (for the paring
knife)                                  Messermeister          $2.60          $2.60           $2.60
                                                           $298.58        $406.43        $406.43
                                                        Option 2 - A   Option 2 - G   Option 2 - P




                                                                                        Page 21 of 27
Option 3 - Cherie's Choice Package

Angel Foods                             Cherie Soria          $17.49         $17.49         $17.49
Raw Food Revolutions Diet               Cherie Soria          $17.49         $17.49         $17.49
Knife Skills Illustrated: A User's      Peter
Manual                                  Hertzmann             $29.95         $29.95         $29.95
The Flavor Bible                        Karen Page               n/a         $35.00         $35.00
Chef Coat (XS - XL) (premium quality)   Sympatico             $85.00         $85.00         $85.00
Chef Coat (XS - XL)                     Chef Uniform          $50.00         $50.00         $50.00
Chef Hat                                Chef Uniform          $11.50         $11.50         $11.50
Chef Bib/Apron                          Guatamalen            $25.00         $25.00         $25.00
6-8" Chef Knife                         Mac Santuko          $135.00        $135.00        $135.00
5" Serrated Knife (ceramic)             Kyocera               $69.95         $69.95         $69.95
Small Paring Knife                      Mac Sp50              $38.00         $38.00         $38.00
Cleaver                                 Henckels                 n/a         $40.00         $40.00
Safety Glove                            Swiss Army            $27.00         $27.00         $27.00
Knife Edge Guard 8" (for the chef
knife)                                  Messermeister          $2.90          $2.90           $2.90
Knife Edge Guard 8" (for the cleaver)   Messermeister            n/a          $2.90           $2.90
Knife Edge Guard 6" (for the serrated
knife)                                  Forschner              $3.50          $3.50           $3.50
Knife Edge Guard 6" (for the paring
knife)                                  Messermeister          $2.60          $2.60          $2.60
Knife Roll (12 pockets)                 Messermeister            n/a            n/a         $38.50
RollSharp Knife Sharpener               Fiskars               $16.50         $16.50         $16.50
V-Slicer                                Swissmar                 n/a         $48.00         $48.00
                                                           $531.88        $657.78        $696.28
                                                        Option 3 - A   Option 3 - G   Option 3 - P




                                                                                        Page 22 of 27
STUDENT TUITION RECOVERY FUND

You must pay the state-imposed assessment for the Student Tuition Recovery Fund (STRF) if all of
the following applies to you:
    1. You are a student, who is a California resident and prepays all or part of your tuition either by
         cash, guaranteed student loans, or personal loans, and
    2. Your total charges are not paid by any third-party payer such as an employer, government
         program or other payer unless you have a separate agreement to repay the third party.

You are not eligible for protection from the STRF and you are not required to pay the STRF
assessment, if either of the following applies:
   1. You are not a California resident.
   2. Your total charges are paid by a third party, such as an employer, government program or
      other payer, and you have no separate agreement to repay the third party.

The State of California created the Student Tuition Recovery Fund (STRF) to relieve or mitigate
economic losses suffered by California residents who were students attending certain schools
regulated by the Bureau for Private Postsecondary and Vocational Education.

You may be eligible for STRF if you are a California resident, prepaid tuition, paid the STRF
assessment, and suffered an economic loss as a result of any of the following:
   1. The school closed before the course of instruction was completed.
   2. The school’s failure to pay refunds or charges on behalf of a student to a third party for license
      fees or any other purpose, or to provide equipment or materials for which a charge was
      collected within 180 days before the closure of the school.
   3. The school’s failure to pay or reimburse loan proceeds under a federally guaranteed student
      loan program as required by law or to pay or reimburse proceeds received by the school prior
      to closure in excess of tuition and other cost.
   4. There was a decline in the quality of the course of instruction within 30 days before the school
      closed or, if the decline began earlier than 30 days prior to closure, the period of decline
      determined by the Bureau.
   5. An inability to collect on a judgment against the institution for a violation of the Act.




FACULTY, MANAGEMENT, AND STAFF
SENIOR FACULTY

Amy Bacheller

Amy has almost 20 years of experience in alternative health modalities which make up her Scent From
Heaven holistic healing practice. Amy is certified in aromatherapy, nutritional counseling, guided imagery,
bodywork, and energetic healing, and is a certified Living Light Associate Chef and Instructor.

Living Light Culinary Arts Institute, Fort Bragg, CA; Raw Culinary Arts Associate Chef and Instructor
Certificate
Lesley College Graduate School, Cambridge, MA; Masters in Education
Bates College, Lewsiston, ME; Bachelor of Arts
American Academy of Nutrition; Certified Nutrition Counselor

                                                                                                Page 23 of 27
Academy of Guided Imagery; Certified in guided Imagery
Pacific Institute of Aromatherapy; Aromatherapy Certificate
Over 5 years of culinary arts experience.

Jennifer Cornbleet

Jennifer is a nationally recognized raw food chef, and an instructor and the author of Raw Food Made
Easy for 1 or 2 People. A certified Chef/Instructor with Living Light, Jenny conducts classes and
workshops in the Chicago area and nationwide. Jenny has been instrumental in developing marketing
“kit” training classes for Living Light. She is an integral part of each Associate Chef and Instructor
Training.

Living Light Culinary Arts Institute, Fort Bragg, CA; Raw Culinary Arts Associate Chef and Instructor
Certificate; Gourmet Raw Food Chef Certificate; Raw Culinary Arts Professional Chef Certificate
The Raw Food Doctors, Canada; Certified Instructor in the Benefits of Raw Food Nutrition
University of Chicago, Chicago, IL; Bachelor of Arts with Honors in Music; Masters of Arts in Teaching
English
Over 9 years of culinary arts experience.

Karin Dina

A Magna Cum Laude graduate of the University of Colorado, and Palmer College of Chiropractic
West, and an honors student in naturopathic medicine from Bastyr University, Dr. Karin Dina has also
extensively studied advanced nutrition and nutritional biochemistry. She practices a variety of light
force and traditional chiropractic techniques, with a multifaceted approach to helping her patients
attain radiant health.

University of Connecticut, Storrs, CT; Bachelor of Fine Arts
University of Colorado, Boulder, CO; Bachelor of Arts in Environmental and Organismic Biology
Bastyr University, Kenmore, WA; worked towards Doctor of Naturopathic Medicine
Palmer College of Chiropractic, San Jose, CA; Doctor of Chiropractic
Over 5 years of nutritional health experience.

Richard Dina

A raw food vegan since 1987, Dr. Rick Dina has been a staff member at the Hippocrates Health
Institute, a chiropractor at the fasting retreat, True North Health Center, and a teacher at Bastyr
University. He is the founder and co-owner of Vitality Health Center in San Rafael, CA, where he
conducts raw food retreats, and offers chiropractic, massage, and nutritional counseling.

University of Connecticut, Storrs, CT; B.A. in Business Administration
Atlanta School of Massage, Atlanta, GA; Certified Massage Therapist
Life College of Chiropractic; Marietta, GA; Doctor of Chiropractic
13 years of nutritional health experience.

Dan Ladermann

Dan is a Certified Hippocrates Health Educator and a graduate of Anthony Robbin’s Mastery
University. As president of the Institute for Vibrant Living, Dan conducts educational events worldwide
that promote health and well-being.



                                                                                              Page 24 of 27
Living Light Culinary Arts Institute, Fort Bragg, CA; Raw Culinary Arts Associate Chef and Instructor
Certificate
Hippocrates Health Institute, Palm Beach, FL; Certified Health Educator
Johns Hopkins University; Masters Computer Science
University of Toledo, Toledo, OH; Bachelors of Science, Electrical Engineering
Over 12 years of culinary arts experience.

Martine Lussier

Living Light Culinary Programs Manager, Martine is a certified chef and instructor who is passionate
about nutrition and culinary art. An active sportswoman, Martine knows the value of raw vegan foods
for health and vitality. She loves developing new recipes and teaching others how to prepare health-
promoting foods for themselves and their families.

Living Light Culinary Arts Institute, Fort Bragg, CA; Raw Culinary Arts Associate Chef and Instructor
Certificate; Gourmet Raw Food Chef Certificate; Raw Culinary Arts Professional Chef Certificate
The Raw Food Doctors, Canada; Certified Instructor in the Benefits of Raw Food Nutrition
Sherbrooke College, Canada; Registered Nurse Diploma
St-Jean-sur-Richelieu College, Canada; Science and Humanities Diploma
Over 10 years of culinary arts experience.

Cherie Soria

Cherie is the founder of Living Light Culinary Institute and author of Angel Foods: Healthy Recipes for
Heavenly Bodies and Raw Revolution Diet: Feast, Lose Weight, Gain Energy, Feel Younger! Cherie
has trained many of the top raw food chefs today, which is why people often refer to her as the mother
of raw gourmet cuisine.

In 1990, after teaching vegetarian cuisine for twenty years, Cherie studied with Dr. Ann Wigmore and
learned the principles of using whole, live foods to aid in healing and rejuvenation. Inspired and
motivated, she went on to develop gourmet raw culinary arts by combining the two contrasting worlds
of gourmet vegetarian cuisine and raw vegan simplicity that is known today internationally as gourmet
raw vegan cuisine. She immediately began sharing this exciting new art with students from around
the world.

Living Light Culinary Arts Institute, Fort Bragg, CA; Raw Culinary Arts Associate Chef and Instructor
Certificate; Gourmet Raw Food Chef Certificate; Raw Culinary Arts Professional Chef Certificate;
Benefits of Raw Food Nutrition Educator Certificate
Over 40 years of culinary arts experience.

Vinnette Thompson

Vinnette earned her culinary arts degree from the Culinary Institute of America and is a graduate of
the Living Light Culinary Arts Institute. Vinnette has two culinary passions, vegetarian cuisine and
culinary education. A chef for over 25 years, she is Executive Chef of the Raw Food Underground and
teaches culinary arts for the Palm Beach school district in Florida.

Living Light Culinary Arts Institute, Fort Bragg, CA; Raw Culinary Arts Associate Chef and Instructor
Certificate; Gourmet Raw Food Chef Certificate
Culinary Institute of America, Hyde Park, NY; Associate Degree in Occupational Studies in Culinary Arts
University of CA, Los Angeles, CA; Catering Certificate Program


                                                                                                    Page 25 of 27
FACULTY

Brenda Hinton

Brenda is a certified Living Light Associate Chef and Instructor and founder of Rawsome Creations in
St. Helena, California. Brenda's passion is teaching others how to prepare fresh, vital, delicious food
for optimum wellness. Brenda teaches with warmth and enthusiasm and is notable for her
knowledgeable, relaxed, fun approach. She loves to give classes where special needs groups gather,
because often these are the most motivated students, and the ones for whom a raw food diet will
have the most life-changing effects.

Gina Hudson

Gina, a certified Living Light Associate Chef and Instructor, is also Assistant Demo Coordinator at Living
Light. Gina has been a raw food chef at Bloom, a vegan restaurant in Bellingham, WA, where she
developed many raw dishes for the menu. She has also given personalized in-home training, teaching
others how to make delicious and healthy raw food meals at home. She understands the profound effect
food has on each individual’s mind, body, and spirit.

Linas Kesminas

Chef Linas hails from Lithuania. He has studied business management, catering, food service
management, and has worked as a food stylist and restaurant chef (Japanese cuisine). He’s also
taught both raw foods and Thai cuisine internationally. Linas is an amazing addition to our staff. He
speaks Lithuanian, English, Russian, Polish, and French, and is a wonderful colleague and teacher.

Bennett McClellan

Bennett fell in love with raw vegan cuisine in 2007 while dining at Juliano’s Raw Planet in Santa
Monica. He is a Living Light Gourmet Raw Food Chef and has completed the year-long Instructor
Internship Program at Living Light to prepare him to teach FUNdamentals On The Road. Bennett is
also a certified Food Safety Manager, HACCP Manager, and Science of Raw Food Nutrition
Educator™. Bennett and his partner, Jenny Teresi, co-founded Rawmazing Food in Claremont,
California.

Meagan Ricks

Living Light Pastry Chef and Instructor, Meagan is a bright, talented member of the Living Light
teaching staff. Meagan has a beautiful attitude, and puts love into everything she touches. She is an
accomplished chef and fine teacher who loves helping people create healthy lives with raw food
education and artistry.

Amber West

Amber has always had a love for good food and a deep interest in health and the environment. She
began as a vegan cook, and in 2009 graduated from Living Light Culinary Arts Institute as an
Associate Chef and Instructor. Amber loves to teach, both in the school and for our community
outreach classes. Amber believes in providing healthy and delicious food for all, including those with
dietary restrictions.




                                                                                                Page 26 of 27
MANAGEMENT AND STAFF

Dan Ladermann, Executive Director, Chief Executive Officer, and Chief Operation Officer
Cherie Soria, Executive Director, Chief Academic Officer
Steve Claus, Information Services Manager
Karen Fraser, Student Services Manager
Martine Lussier, Culinary Programs Manager
Brenda O’Bryant, Accounting Manager / Human Resources Manager
Kristin Suratt, Marketing and Public Relations Manager
Mary Elizabeth, Enrollment Specialist II
Danny Gastelum, Technical Assistant
Barbara Howard, Demo Coordinator
Gina Hudson, Assistant Demo Coordinator
Linas Kesminas, Sous Chef
Chris Nepper, Administrative Assistant / Reception
Inga Peterson, Graphic Designer / Marketing Assistant
Teresa Ravella, Audio Visual / Technology Technician Assistant
Meagan Ricks, Pastry Chef
Mellissa Sale, Accounting / Human Resources Assistant
Hilloah Tanner, Enrollment Specialist II
Lesley Vanderhoof, Accounting / Human Resources Assistant
Jose Villanueva, Kitchen Utility Worker

CONSUMER PROTECTION
Living Light International has never filed for bankruptcy petition, operated as a debtor in possession or
had a petition of bankruptcy filed against it under Federal law.




                                                                                              Page 27 of 27
                                                                 2011 Class Schedule
                                            Jan                      March                                  July                     Oct
                                                         Feb                       May        June
             CLASS                          Feb                      April                                  Aug         Sept         Nov
                                                        March                      June       July
                                           March                      May                                   Sept                     Dec

            Session #                        11-1        11-2         11-3         11-4        11-5         11-6         11-7        11-8

 FUNdamentals of Raw Living Foods™          Jan 8       March 5     March 19      May 14     June 11       July 9       Sept 3      Oct 1


                                                                                                           July 10
   Sharpen Up Your Knife Skills!™           Jan 9       March 6     March 20      May 15     June 12                    Sept 4      Oct 2
                                                                                                           Aug 29

                                             Jan        March         March        May         June         July         Sept        Oct
   Essentials of Raw Culinary Arts™
                                           10 – 14      7 – 11       21 – 25      16 – 20     13 – 17      11 – 15       5–9         3–7

                                          Jan 15 – 16   March     March 26 – 27    May         June      July 16 – 17    Sept      Oct 8 – 9
  Science of Raw Food Nutrition™ I        Feb 24 – 25   13– 14     May 5 – 6      21 – 22     18 – 19     Sept 1 – 2    10 – 11   Nov 28 – 29

            Associate Chef                   Jan                   March 28 –     May 23 –   June 20 –      July         Sept        Oct
       and Instructor Training™            17 – 28                  April 8        June 3      July 1      18 – 29      12 – 23    10 – 21

Associate Chef and Instructor Training™      Jan                                  May 23 –   June 20 –                   Sept
                Level II                   17 – 28                                 June 3      July 1                   12 – 23

     Advanced Instructor Training                                                              July                      Sept
          and Certification                                                                    3–7                      25 – 29

                                           Jan 31 –                   April                                 Aug                      Oct
Ethnic Flavors in Recipe Development™
                                            Feb 4                    11 – 15                                1–5                    24 – 28

           Essence of Raw                   Feb 5                    April 9                               July 30                  Oct 22


        Essence of Abundance                Feb 6                    April 10                              July 31                  Oct 23

                                             Feb                      April                                 Aug                    Oct 31 –
      RawFusion Spa Cuisine™                7 – 11                   18 – 22                               8 – 12                   Nov 4

         Raw Event Catering                 Feb                       April                                 Aug                      Nov
       & Elegant Entertaining™             14 – 18                   25– 29                                15 – 19                  7 – 11

                                            Feb                      May                                    Aug                     Nov
       Pastry Arts - Unbaked!™
                                           20 – 23                   1–4                                   21 – 24                 13 – 16

                                                                                                                                    Nov
      Pastry Arts - Unbaked!™ II                                                                                                   19 – 22

                                                                                                            Aug                     Nov
  Raw Food Styling for Photography
                                                                                                           30 – 31                 26 – 27

                                           Feb 26 –                   May                                   Sept                   Nov 30 –
  Science of Raw Food Nutrition™ II
                                           March 2                   7 – 11                                 3–7                     Dec 4

    Benefits of Raw Food Nutrition          March                     May                                   Sept                     Dec
       Educator Certification™              3–4                      12 – 13                                8–9                      5–6

                                            March                     May                                   Sept                     Dec
  Science of Raw Food Nutrition™ III        7 – 10                   15 – 18                               12 – 15                  8 – 11

    Advanced Raw Food Nutrition             March                     May                                   Sept                    Dec
      Educator Certification™               11 – 12                  19 – 20                               16 – 17                 12 – 13

				
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