Frequently Asked Questions
Are there specific times to start this program?
This is an ever green program, which means that there are no set starting dates. You can start anytime.
I want to sign up now but may not be able to start till later on.
Just shoot us an email and we can adjust the starting date for you.
I may not be able to finish within 3 months.
You usually have an access to this course for 3 months. The reason we have set 3 months is that people tend to drift off if they are offered too long. We also can't keep an eye and closely work with the students that may submit their assignments every couple of months. We find that we need to be in the flow and emmerse in the environment to learn in that period. It is possible to extend if needed but we won't be able to offer the certification at the end or may not be able to give feedbacks in depth after the initial 3 months.
We also understand that the life can throw some surprises. If any events occur which prevents you from completing the course within the set period please let us know as soon as you can. We are here to help you.
How many hours a day would I be required to put aside?
It depends on your experience in the kitchen but if you are following the program exactly you need to put aside 4-5 hours each day. You have 3 months to complete the program so it can be spread out quite a lot.
Is it essential to have a dehydrator to do the course?
There are many recipes that requires a dehydrator in this course. You can also use an oven at the lowest setting with the door open and continual monitoring. However the finished products will probably not be raw and not the same as if you use a dehydrator.
A dehydrator is more efficient than using an over in terns of both energy and time. You won’t need a constant monitoring and foods are dried much more evenly. An oven usually doesn't circulate air sufficiently there is an additional risk of food safety.
If you are in Melbourne, Australia you have an option of renting one of our Excalibur dehydrator for the duration your study. Contact us for more information.
Can I get a lifetime access?
Yes. With the additional $69 you can have a lifetime access to all the modules. Please note that we cannot offer personal and instant feedbacks after the three months.
What if I cannot get ingredients that were indicated in the recipes?
Depending on where you live and the seasonal availability you may need to replace with another ingredient. It is also the case if you are allergy to certain produce. We can advise alternatives as much as possible
Is this for beginners or advanced?
I assume that if you are considering to take this course you are already health conscious and want to improve your health and people around you as well as your kitchen experience. This motivation is the most important factor. We cover basics such as knife skills, raw food equipments, plant based milk and smoothies. We also cover use of irish moss, flour in raw food cuisine, guide to balance and adjust flavours, dehydration, plating and presentation and more. The main aim is for you to be able to make your own dishes without following recipes.
What are the difference between module only and certification course?
With module only program we may not be able to provide fast and in-depth response if you have any questions. You have an access to all the information and less work to be done as there will be no assignments to be submitted.
We will be there for you every steps of the way with the certification course. You will have a full access to the founder, Yoko to ask any questions and receive a feedback every time you submit your assignments. You will need to be committed to the course as there are many dishes to create for assessments as well as quizzes and projects that you will need to complete within 3 months.
If you cannot find answers to your questions, email us here