NGI Catalog 2014-V2

CHEFS TRAINING PROGRAM CATALOG
ISSUED MAY 1, 2014

VOLUME 67
48 WEST 21ST STREET
2ND FLOOR
NEW YORK, N.Y. 10010
212-645-5710
WWW.NATURALGOURMETINSTITUTE.COM
Licensed by the New York State Education Department

Accredited by ACCET (Accrediting Council for Continuing Education and Training)
Recommended by the International Association of Culinary Professionals (IACP)
Table of Contents
Key Staff ............................................................................................................................... 3
Board of Directors ...................................................................................................... 3
Advisory Board ........................................................................................................... 3
History and Social Mission ................................................................................................... 4
Chefs Training Program Mission and Objectives ............................................................... 4
Chefs Training Program Overview ...................................................................................... 5
Curriculum Outline .................................................................................................... 5
Space, Facilities, and Equipment ......................................................................................... 6
Skills Practice ....................................................................................................................... 6
Stewarding, Friday Night Dinner ................................................................................ 6
Internship ............................................................................................................................. 6
Admissions ........................................................................................................................... 7
Application Procedure ............................................................................................... 7
International Students ............................................................................................... 7
Academic Calendar .................................................................................................... 7
Career Services ..................................................................................................................... 8
Attendance Policy ................................................................................................................ 8
Skills Practice Hours Attendance ............................................................................... 8
Class Absence............................................................................................................. 9
Class Lateness ............................................................................................................ 9
Excessive Absence ..................................................................................................... 9
Leave of Absence/Transfer ........................................................................................ 9
Class Make-Up Policy ................................................................................................. 9
Practical Exam Make-Up ............................................................................................ 9
Daily Performance ............................................................................................................... 10
Conduct Guidelines ................................................................................................... 10
Conduct Dismissal and Reinstatement ...................................................................... 10
Voluntary Withdrawal ......................................................................................................... 11
Dress Code ........................................................................................................................... 11
Student Digital Notes ........................................................................................................... 11
Grading System .................................................................................................................... 11
Grade Review ............................................................................................................. 12
Satisfactory Academic Progress ................................................................................. 12
Academic Probation and Appeal ............................................................................... 12
Requirements for Graduation ............................................................................................. 12
Transfer of Credit Policy ...................................................................................................... 12
Fees, Tuition, and Payment Plans ....................................................................................... 13
Cancellation and Refund Policy ................................................................................. 13
Student Payment Responsibilities ............................................................................. 13
Payment Plans ........................................................................................................... 14
Copyrighted Materials ......................................................................................................... 15
Americans with Disabilities Act ........................................................................................... 16
Student Information Policy ................................................................................................. 16
Nondiscrimination Statement ............................................................................................. 16
Student Complaint and Grievance Procedure .................................................................... 16
Instructor Bios ...................................................................................................................... 17
Curriculum Detail ................................................................................................................. 20
Course Prerequisites ............................................................................................................ 24
2014 Natural Gourmet Institute All Rights Reserved
Key Staff
Annemarie Colbin, Ph.D., Founder, Chairman Emeritus
Anthony Fassio, CEO
Susan Baldassano, Senior Director of Chefs Training Program & Student Affairs
Lisa Boymann, Director of Chefs Training Program & Faculty Supervision
Sydney Schwarz, Admissions Manager
Rosemary Serviss, Director of Career Services
Jacqui Kauffman, Director of Marketing & Communications
Jeri Rostron, Office Manager
Judith Shapiro, Evening Office Manager
Priscilla Rostron, Weekend Office Manager
Elliott Prag, Chef Instructor/Curriculum Development Manager
Alexandra Borgia, Chef Instructor/Attendance Registrar
Barbara Rich, Chef Instructor/Internship Coordinator
Celine Beitchman, Chef Instructor
Myriam Fieulleteau, Executive Steward
Adrian Brown, Steward Supervisor
Judith Friedman, Program Director, Natural Gourmet Institute for Food & Health
Mollie Berliss, Event & Community Manager, Natural Gourmet Institute for Food & Health
Sheila Brady, Program Coordinator/Registrar, Natural Gourmet Institute for Food & Health
Susan Cleland, Production Manager, Natural Gourmet Institute for Food & Health
Kayleen St. John, Finance Manager
Brandon Reichert, Lead IT Coordinator
Daniel Verduga, Project Coordinator for Curriculum
Board of Directors
Advisory Board
Annemarie Colbin, PhD.,

Founder, Chairman Emeritus
Kaila Colbin, Chairman
Anthony Fassio, CEO
Shana Colbin
Adam Gavzer
Victoria Boyt
Jan Marks
Katherine Gregory, Mi Kitchen es su Kitchen

David Felton, Executive Chef, Ninety Acres
Anthony Moraes, Chef/Owner, Hells Kitchen,
Executive Chef SPE
Amanda Cohen, Chef/Owner, Dirt Candy
Jacques Gautier, Chef/Owner, Palo Santo & Taco Santo
Dr. Robert Grahm M.D., M.P.H.
Diane Hatz, Curator TedX Manhattan
Natural Gourmet Institute is incorporated as a C Corporation. Owners are as follows:

Annemarie Colbin, Jenny Matthau, Lissa DeAngelis, Michael Marks
Natural Gourmet Institute History

Natural Gourmet Institute has been the leader in health-supportive cooking for over three decades. Founded in
1977, Dr. Annemarie Colbin began teaching natural foods cooking classes in her home with less than a half
dozen students. As the demand health-supportive culinary professionals grew, so did the school. In 1987 the
professional Chefs Training Program (CTP) was born.
Today we have over 2,400 graduates, have helped countless chefs and entrepreneurs launch successful and
meaningful careers, and welcome students from all over the world. While we may have grown in size, our
driving principles are the same, food should be: seasonal, local, whole, traditional, balanced, fresh, and
delicious.
Social Mission
Natural Gourmet Institute empowers individuals and communities to take charge of their own health and wellbeing through a holistic relationship with food and its environment. By making mindful, deliberate decisions
about what we consume, we promote a sustainable food system that respects the earth's natural resources and
the people that make each meal possible. Through education, advocacy, and collaborative partnerships, we
create and nurture health-supportive culinary initiatives that strengthen communities through an ongoing
dialogue about eating in harmony with nature and tradition.
Chefs Training Program Mission

Natural Gourmet Institute is dedicated to providing Chefs Training Program students superior education that
will prepare them for satisfying careers in the natural food service industry.
To provide students with the information and culinary skills necessary to succeed in the rapidly
expanding field of food and health.
To supply students with the knowledge and understanding necessary to make dietary choices that
support individual health needs for themselves and their clients.
To empower students to maximize their creative potential by giving them the tools to develop fulfilling
careers in the health-supportive culinary arts.
Chefs Training Program Objectives

Natural Gourmet Institute is a professional culinary school with an interdisciplinary curriculum focused on
cooking whole ingredients in health-supportive ways. Chefs Training Program students learn principles of
culinary technique, food science, fundamentals of nutrition, as well as the connection between food and
healing. They also learn to integrate numerous approaches to diet and health within the framework of NGIs
criteria for quality food selection.
Our program is mostly plant-based, with some instruction in sustainable seafood, and poultry. Strong emphasis
is placed on whole grain baking techniques. Students also learn to convert traditional recipes with refined
sweeteners and flours to more whole, healthy versions. Our Chefs Training Program is one of the most well
rounded approaches to culinary education available.
Chefs Training Program Overview

Total Program Hours: 619
The Chefs Training Program blends both lecture periods and practical cooking time to focus on areas of theory,
technique, product, or cooking application. Students work with a variety of grains, vegetables, and dairy, which
are organically and locally sourced whenever possible, to understand the nature of the relationship between
food and health. While the program is primarily plant-based, students will be exposed to carefully sourced
poultry, seafood, and meat.
Average Full-Time program duration 5.5 months
Average Part-Time program duration 11.5 months
Maximum 16 students per class
Instructor to student ratio 1:16
Curriculum Outline
Total classroom hours: 464
Instruction is given through lectures, demonstrations, and hands-on cooking classes.
Area of Study
Equipment and
Sanitation
Knives and Knife
Skills
Quality
Ingredients
Culinary
Technique
Cost Control
Special Diet
Cookery
Diet and Health
Baking and
Dessert
Menu
Development
Opportunities in
the Food Business
Line Simulation
Internship
Study of best practices in safe handling, food safety and equipment ID and usage.
Introduction to essential cuts and cutting technique. Development of speed and
accuracy.
Introduction to sourcing, product identification, best handling practices,
assessment and cooking application.
Preparation of whole grains, beans, vegetables, sea vegetables, soy foods, pasta,
fruits, nuts, seafood, organic eggs and poultry in a variety of appetizers, soups,
entrees, stews, salads, stocks, sauces, desserts.
Whole vegetable cooking, waste management, food costing.
Principles and practice of preparing meals to facilitate healing, digestion and
strengthen the immune system.
Principles of nutrition, medicinal cooking, cleansing, detoxification, and whole
foods dynamics.
Emphasizing whole grain flours and natural sweeteners, yeasted breads, pizza,
cakes, cookies, pies, tarts, wheat free and gluten free baked goods.
Meal planning, creative cooking, balancing meals, contemporary food
presentation.
Catering, spa and restaurant work, teaching, recipe writing, private cooking,
introduction to the basic principles of managing a business.
Production and execution experience involving the preparation and presentation
of an a la carte menus, brunch, and Friday Night Dinner.
100 hours working in a professional kitchen, practice skills, work closely with
experienced chefs.
Space, Facilities, and Equipment

Natural Gourmet Institutes 8100 square foot space
occupies the entire 2nd and 3rd floors at 48 West 21st
Street in Manhattan. Our facility includes a dedicated
lecture room and culinary reference library. The
three teaching kitchens are outfitted with
professional restaurant quality equipment, including:
Vulcan heavy-duty restaurant ranges
Vulcan convection ovens
Traulsen and Continental reach-in
refrigerators
Restaurant grade walk-in refrigerators
Emory Thompson ice cream machine
Kitchen-Aid mixers
Cuisinart food processors
All-Clad Master Chef cookware
Skills Practice
Total Skills Practice Hours: 55
As part of Natural Gourmet Institutes Chefs Training
Program, all students are required to complete 55
hours of skills practice outside of normal class hours.
These skills practice hours give students the
opportunity to practice technique and skills learned
during classroom hours, meet other members of the
Natural Gourmet Institute staff and students, gain
exposure to culinary operations, and learn new skills
that are essential to a successful culinary career. Skills
Practice Hours consist of Friday Night Dinner prep
and Stewarding hours.
Most shifts end at about 10:00 p.m.

Floor: 2 Friday shifts 4:30 p.m. - until
completion of duties
Kitchen Prep: 3 Thursday shifts 4:30 p.m. until completion of duties
Kitchen: 3 Friday shifts, 1:30 p.m. - until
completion of duties
Internship
Total Internship Hours: 100
Internships are an essential component of the Chefs
Training Program and provide students with the
opportunity to apply their technique and skills in a
professional kitchen setting, continue to learn new
skills, and to develop their professional network.
While Natural Gourmet Institute has internship
programs with many partner restaurants, students
are welcome to reach out to establishments not in
our network and set up individual internship
programs. All internships require the approval of the
Internship Coordinator.
Stewarding
6 hours
Stewarding hours will typically include assistance
with public class or special event kitchen set up and
prep. The hours and jobs available are based on
event and public class scheduling needs. Additional
stewarding opportunities will be posted on the
student bulletin board or sent to students by email.
Friday Night Dinner

49 hours
Friday Night Dinner is an event open to the public
designed to give students the experience of planning
and executing a menu for a large group. In addition
to in class cooking experience, students also
complete 49 hours of Friday Night Dinner prep and
service as per the below.
Admissions
Applicants to The Chefs Training Program must be at
least 18 years of age and have a minimum of a high
school diploma or the equivalent. As classes are
limited to 16 students, applicants are encouraged to
complete and return applications in advance of the
noted application deadlines. If your desired class is
full you will be automatically slotted for the next
available class and your application added to the
waitlist for your first class choice. Should a position
become available in your first choice, you will be
notified right away.
Application Procedure
Contact the Admissions Office to schedule a

tour, register for an open house, or set up a
phone appointment to discuss the program,
your career goals and program requirements.
Obtain an application from Natural Gourmet

Institute by calling the Admissions Office
(212) 645-5170 ext. 109, or emailing
admissions@nginyc.com.
Applications may be submitted via email to

admissions@nginyc.com, directly to the
Admissions Manager, or via mail. Only
completed applications will be considered for
enrollment.
Submit the completed application and
nonrefundable application fee of $100.00.
Be sure to include the required documents
listed below.
The following additional documents must be

submitted with the application to complete the
application process:
Two personal or professional letters of
recommendation
Documentation of high school, high school

equivalency, or college education
Recent photograph
Current resume
all admissions requirements and submit the following

additional information for student visa processing.
Please contact the Admissions Office for further
information about how to apply to Natural Gourmet
Institute as an international student.
International Student Additional Application
Information:
Bank certification of financial stability and

eligibility
Current passport
Proof of successful completion of a TOFEL or

equivalent program
If you have any questions about the application

process or program requirements, please contact the
Admissions Office for assistance.
Academic Calendar
Programs start approximately thirteen times per
year. Please consult Admissions Office for specific
starting dates. No classes are held in observance of
the following holidays:
New Years Day
Martin Luther King, Jr. Day
Presidents Day
Memorial Day
Independence Day
Labor Day
Thanksgiving Day
Day after Thanksgiving
Christmas Day
There are no Chefs Training Program classes held

during the week between Christmas Day and New
Years Day.
International Students
Natural Gourmet Institute is happy to welcome
students from all over the world to the full-time
Chefs Training Program. These students must meet
Academic Calendar Continued
The below religious holidays are taken into

consideration when planning class schedules.
Students should refer to the Important Dates
document in their course materials to see class
schedules for these dates.
Passover
Attendance Policy
Group work is an important part of the Chefs
Training Program, and absences are disruptive to the
progress of fellow class members. Each class session
covers multiple skills, technique and information that
will be beneficial to the students studies, so
absences should be kept to a minimum.
Rosh Hashanah
Skills Practice Hours Attendance
Good Friday
Yom Kippur
Skills practice hours are an essential part of the

training at Natural Gourmet Institute. Skills practice
hours build school community and allow students to
gain more practical experience while in school.
Students must complete all skills practice hours by
the last day of class.
Career Services
Since the first graduating Chefs Training Program class in
1987, Natural Gourmet Institute students have gone on
to exciting and rewarding careers in the culinary arts and
related fields. While it is our policy to provide assistance
to graduates seeking employment, Natural Gourmet
Institute cannot promise or guarantee employment. Our
program prepares students for entry level positions such
as Prep Cook, Garde Manger, Line Cook and Pastry Cook.
However, many of our alumni prefer to follow a Personal
Chef or Entrepreneurial career path.
Students can schedule career counseling sessions

at any time during the course of the program.
Students who have completed all course work

and requirements are given access to the Natural
Gourmet Institute job board which includes
listings from restaurants and other food service
establishments, as well as those from private
clients seeking chefs who can prepare healthsupportive meals for their families.
This service is also extended to alumni, many of

whom stay in touch with our Director of Career
Services throughout their culinary careers.
Our most recent graduation and placement statistics as

reported to our accrediting agency, ACCET are as follows:
Length in
Months
Chefs Training Program
5.5
(Full-Time)
Chefs Training Program
11.5
(Part-Time)
Program Title
Graduation
Rate
Employment
Rate
98%
69%
95%
71%
If a student is not able to attend a scheduled

shift, he or she must contact the Senior
Director of Chefs Training Program and
Student Affairs via email to avoid the missed
shift being recorded as No call, no show.
Students who do not notify the Senior

Student Affairs are recorded as No call, no
show and must make-up these hours
according to the Class Make-Up Policy.
Class Absence
Attendance is tracked daily by chef

instructors and submitted to the Attendance
Registrar for electronic recording.
If a student is unable to come to class

because of illness or emergency he or she
may request to make-up the missed class by
submitting the class make-up request form
by email to the Attendance Registrar.
In the case of illness students should submit a

doctors note with the make-up request.
All make-up classes are subject to the Class

Make-Up Policy and require the approval of
the Senior Director of Chefs Training
Program and Student Affairs
Class Lateness
A student is marked absent if he or she

enters the class 30 minutes after the
beginning of a class or leaves 30 minutes or
more prior to the end of class.
If a student is late, his or her participation is

at the discretion of the Chef Instructor.
One point will be deducted from 100 points

for each lateness for each half of the
program.
The Leave of Absence term will not be

extended past the students scheduled return
date.
No more than one LOA/Transfer will be

granted to each student.
Students with a Leave of Absence longer than

30 days must take a return placement test to
determine skill level and appropriate
placement in the program.
Students choosing to transfer to a different

class schedule will be charged the tuition
difference (if any). Students choosing to
transfer to a less expensive schedule will be
refunded the tuition difference.
If a student fails to return from an LOA, the

student will be withdrawn from the program
and reimbursed according to the Cancellation
and Refund Policy.
Excessive Absence
For both full and part-time classes, excessive absence
is defined as greater than 46.4 hours at midpoint or
92.8 hours by final class. Students who show
excessive absence and do not make-up missed hours
or request a Leave of Absence or Transfer may be
terminated from the program.
Full-time students who are absent without

giving notice to the Senior Director of Chefs
Training Program and Student Affairs for 8
consecutive class days and part-time
students who are absent without notice for 4
consecutive class days will be notified that
they may be withdrawn from the program.
If the student does not respond to the
notification within four days from the date on
which the notice is sent, the student will be
officially withdrawn from the Chefs Training
Program and reimbursed according to the
Cancellation and Refund Policy.
Class Make-Up Policy

Because of the nature of class schedules, make-up
classes may not be available while student is
currently attending school.
Make-up classes may be scheduled with the

Attendance Registrar with the approval of
the Senior Director of Chefs Training
Program and Student Affairs.
Make-up classes are subject to a $15.00/hour

administrative fee.
If a student fails to attend a scheduled makeup class he/she is still responsible for the fee.
Students may not schedule make-up classes

after their last day of class.
Leave of Absence/Transfer
In the case of a prolonged illness, accident, death of a
loved one, or other special circumstance that make
attendance impossible, a Leave of Absence
(LOA)/Transfer should be requested by the student.
Full-time students are eligible a Leave of Absence of
up to 60 calendar days.
Part-time students may take a Leave of Absence of up
to 120 calendar days.
A Leave of Absence/Transfer Request form

must be submitted by email to the Senior
Student Affairs for approval.
Practical Exam Make-up

Enrolled students may make-up practical exams in
cases of illness or death of a loved one. If a practical
exam is missed, the student must submit a make-up
request form to the Attendance Registrar with a
doctors note and be granted approval by the Senior
Director of Chefs Training Program and Student
Affairs. Practical make-up exams must be completed
within 3 months from the date of the missed exam or
the student will receive a grade of 0 for that exam.
Daily Performance
Students are expected to come to class and
participate in a professional and positive manner and
are graded on attendance, punctuality, proper
sanitation practices, and professional behavior. Daily
Performance is recorded in every class by the chef
instructor. For each half of the program, one point
will be deducted from 100 points for missed classes
(regardless of make-ups), lateness, and infractions
pertaining to sanitation or professionalism.
Students may take home leftover food

prepared in class and must bring their own
containers. Leftovers may not be stored in
Natural Gourmet Institute refrigerators and
raw or unused ingredients must be returned
to the stewarding department.
Students are not permitted to consume

alcohol during school hours, school
sponsored events, or on premises outside of
an approved event with instructor
supervision. Students under 21 are not
permitted to consume alcohol in any
circumstances.
Illegal drug use is strictly forbidden.
Students who are judged to be under the

influence of drugs or alcohol will be removed
from class and a disciplinary report will be
filed.
Cheating of any kind is cause for immediate

dismissal from the program.
Conduct Guidelines
Natural Gourmet Institute strives to give each of our
students an exceptional culinary education and
positive school experience. The following conduct
guidelines are essential to maintaining a respectful
and successful learning environment. If a student is in
conflict with any of the policies, he or she may be
dismissed from the program.
Students are expected to arrive for class in a

timely manner in full uniform (see Dress
Code for further information).
Students are expected to remain in the
classroom for the duration of class, unless
permitted by an instructor to step out. All
necessary kitchen supplies should be
obtained from lockers before class starts.
Cell phone use is not permitted during the

cooking portion of the class time. Tablets,
cell phones, and laptops may be used during
lecture periods for note taking purposes and
otherwise kept out of the kitchen.
Students must perform their assigned

Kitchen Clean Up tasks to the satisfaction of
their instructor. Kitchen Clean Up is a class
responsibility and students may not leave
until all tasks have been successfully
completed.
No student is expected to work with or taste

any food that they do not want to ingest.
However, recipes cannot be changed or
altered to accommodate special dietary
restrictions/choices nor can students bring
their own ingredients for classes and/or tests.
Conduct Dismissal
Natural Gourmet Institute reserves the right to
terminate any student who demonstrates behavior
disruptive to a successful class environment, destroys
or damages any property of the school, engages in
unlawful or improper conduct, or conduct contrary to
the best interests of the school. Students who are
dismissed or terminated from the program are
reimbursed according to the Cancellation and Refund
Policy.
Reinstatement Following Conduct

Dismissal
A student who is dismissed from the program
because of conduct issues may request to be
considered for reinstatement within 14 days of
dismissal. The student must demonstrate a change in
attitude or circumstance that may have lead to
dismissal. Cases will be reviewed by the Senior
Director of Chefs Training Program and Student
Affairs, Chefs Training Program Instructors, and the
CEO.
10
Voluntary Withdrawal
Any student who wishes to withdraw from the
program may do so by following the procedure
below. Students who withdraw will be reimbursed
according to the Cancellation and Refund Policy.
through the Drive. With the exception of recipes

needed for practicum, no printed class materials will
be handed out to students.
To receive digital notes, students must have

an active Gmail account. If a student does
not have a Gmail account he or she will need
to create a free account in order to access
student materials.
Enrolled students will receive a welcome

email to their Gmail accounts outlining access
procedures.
Dress Code
The Natural Gourmet Institute requires that CTP

students be in full clean and pressed uniform during
all Chefs Training Program classes. One point will be
deducted from Sanitation and Professionalism
grade for every uniform infraction.
Students are strongly encouraged to bring

laptops or tablets to lecture and demo
classes to access class notes.
Alternatively, students may print their

materials for lectures and demonstrations,
but are not required to do so.
Homework assignments are also accessible to

students via the Google Drive and should be
returned via email on or before the
assignment due date. One point will be
deducted for each day that the
homework/exam is late.
Submit a letter in writing to the Senior

Director of Chefs Training and Student
Affairs. The letter must include the students
full name and the address where the tuition
refund check should be mailed.
Remove all personal items from lockers on

the last date of attendance.
NGI white chefs coat, clean and pressed
NGI commis cap
Checkered pants
White apron
Side towels (3)
Non-slip kitchen shoes must be hard soled

and closed toed. Sneakers, backless clogs, or
perforated clogs are not permitted.
Over the ankle socks
Nail polish may not be worn at any time.
Students may wear only a simple wedding band in

class. Other types of jewelry are not allowed. This
includes but is not limited to rings, bracelets,
necklaces, standard or upper earrings, nose rings or
studs, facial jewelry of any kind.
Student Digital Notes

In an effort to minimize paper waste, Natural
Gourmet Institute maintains digital class notes,
homework assignments, class handouts, student
forms, class calendars and important dates on Google
Drive. All enrolled students are granted access to
these files, and are responsible for downloading class
materials and homework
Grading System
The minimum grade considered satisfactory is 70%.
Students are graded on Daily Performance,
homework, and tests and will be giving a final grade
at the end of the program. If a students grades or
progress are unsatisfactory, he or she may receive an
academic warning. Continued poor performance will
result in the student being placed on Academic
Probation. If grades and progress do not improve,
the student may be dismissed from the program.
Each student will receive a copy of his or her student
grade sheet at program mid-point and upon final
completion of the program. Students may request
their grade status at any time.
Grades are as follows:
%
Definition
90-100
Good to Excellent
80-89
Fair to Good
70-79
Satisfactory to Fair
60-69
Unsatisfactory
11
Grade Review
Any requests for a formal review of a test, homework
or class grade must be submitted via email to the
Senior Director of Chefs Training Program & Student
affairs. Following a review with the chef instructor,
Senior Director of Chefs Training Program & Student
Affairs will make the final decision regarding the
grade with the input of the class instructor and the
student.
Satisfactory Academic Progress

Policy
All students are required to maintain satisfactory
academic progress. This consists of two components:
Qualitative (grades) and Pace (attendance). If a
student has not achieved the below progress by the
program midpoint, he or she will face Academic
Probation.
A CGPA of at least 70%.
Completed at least 80% of the first half of the

programs classroom hours.
Academic Probation
If a student is not meeting the academic standards
noted above, the student will be notified via email by
Senior Director of Chefs Training Program and
Student Affairs of the duration and terms of their
probation. If a student is unable to meet the terms of
his or her probation as outlined, he or she will be
dismissed from the school and any money owed to
the student will be refunded within 30 days of the
dismissal date according to the Cancellation and
Refund Policy.
Full-time students not meeting the

satisfactory academic progress standards at
the midpoint evaluation are automatically
placed on 45-day probation.
Part-time students failing to meet those
standards are automatically placed on 60-day
probation.
Academic Probation Appeal

Process
Students wishing to appeal Academic Probation or
dismissal must do so in writing within 5 calendar days
of receipt of notification. Appeals should be directed
to the Senior Director of Chefs Training Program and
Student Affairs. The student must provide

explanation and documentation of mitigating
circumstances that form the basis of the appeal.
The Senior Director of Chefs Training Program and
Student Affairs will review all relevant
documentation and may request further clarification
or explanation. Upon receipt of all requested
materials, the Senior Director of Chefs Training
Program and Student Affairs will notify the student of
the decision within 10 calendar days.
Reinstatement Following Academic

Dismissal
Students who have been dismissed for lack of
satisfactory academic progress may apply for
readmission to the school two months after their last
date of attendance. The decision of readmission will
be at the discretion of Natural Gourmet Institute. If
readmitted, the student will be placed on probation
and must maintain an attendance rate of 85% and
attaining a CGPA of 70% by the midpoint evaluation.
Requirements for Graduation and

Receipt of Diploma
In order to graduate and receive a diploma, students
must complete the below actions by the program end
date:
Satisfactory completion of an internship.
Completion of Friday Night Dinner skills

practice hours.
Completion of Stewarding skills practice

hours.
A minimum final grade of 70% for the

program.
Minimum attendance of 80% for classes.
Full payment of tuition and any other fees

owed.
Transfer of Credit Policy

Natural Gourmet Institute measures curricula in clock
hours and does not accept transfer credits from other
institutions. Credits earned at other institutions are
not deemed to be comparable
12
Transfer of Credit Policy Continued
or applicable to the Chefs Training Program. The

Institute does not guarantee the transferability of
course credit to other institutions.
Fees, Tuition and Payment Plans

Following are the details of program costs and
payment plans. In order to maintain good academic
standing, students must maintain payments
according to the selected payment schedule.
TUITION
Registration Fee (non-refundable after
72 hours)
Tuition
Books
NGI Orientation Binder
Traditional Foods Are Your Best
Medicine
In the Hands of a Chef
ServSafe Manual
Food & Healing
Natural Gourmet
Whole Foods Encyclopedia
$100.00
$26,275.00
$100.00
$250.00
Equipment
Chefs Cutlery Kit
Garde Manger Kit
Pastry and Utility Kit
$375.00
$27,100.00
Tuition Reimbursement
The NY State Education Department has established a
Tuition Reimbursement Fund to provide tuition
refunds to all eligible students who are not able to
obtain refunds from the schools in which they are
enrolled. A student enrolled in a school which has not
closed or ceased operation is required to show, in a
manner determined by the Commissioner, that:
The student has made a request to the

School for a refund, and
The school has failed to make the refund
within the time period required by law.
Students may be entitled to a full tuition refund if

they drop out of school and the Commissioner
determines that a violation has occurred which
warrants a refund. A student who is enrolled in a
school at the time the school closes or ceases
operation is entitled to a refund of the full amount of
the prepaid tuition.
Cancellation and Refund Policy

Failure by the student to alert the Senior Director of
Chefs Training Program & Student Affairs in writing
of withdrawal may delay refund of tuition due to
pursuant to Section 5002 of the Education Law.
Chart based on a tuition amount of: $27,000
Quarterly tuition paid in full: $6,750
Uniform Kit
2 White long sleeved chef
jackets
2 Pair chef pants
3 White bib aprons
6 White side towels
1 Commis cap
TOTAL COST:
The student is eligible for a refund
If student withdrawal or
school
termination occurs during the may
first quarter
keep:
Prior to or during the first week0%
During the second week
25%
During the third week
50%
During the fourth week
75%
After the fourth week
100%
school
second quarter
keep:
During the first week
25%
50%
75%
After the third week
100%
school
third quarter
keep:
25%
50%
75%
100%
school
fourth quarter
keep:
25%
50%
13
Student
refund
amount:
$6,750
$5,063
$3,375
$1,688
$0
Student
refund
amount:
$5,063
$3,375
$1,688
$0
Student
refund
amount:
$5,063
$3,375
$1,688
$0
Student
refund
amount:
$5,063
$3,375

75%
100%
$1,688
$0
grace period to remit payment before barred from

class until the matter is resolved.
Student Payment Responsibilities
Students are assessed a $30 fee for all late payments.
It is the students responsibility to remit tuition

payments in full and in a timely manner. There is a
service charge of $20.00 for all returned checks.
Students behind on payments are allowed a 5 day
If a student does not honor the payment agreement,

and the School is unsuccessful in obtaining payment,
the account will be turned over for collection. Any
costs, expenses or fees incurred will be added to the
amount owed. The collection policy is applied
consistently to all students.
Payment Plans
Natural Gourmet Institute offers students a number of options for funding their tuition. Students that opt to
pay tuition fees with cash, electronic funds transfer (EFT), or check are eligible for a tuition savings which will be
deducted from the students total tuition. All applicants for the full-time Chefs Training Program and the parttime Chefs Training Program are eligible. To qualify, students must provide down payment for the Chefs
Training Program, along with intent to pay remainder of tuition fees, via cash, EFT, or check. Students that opt to
pay down payment and tuition fees via credit card will not be eligible for this savings. Students that initially
qualify for the savings, but then opt to pay the remainder of fees via credit card will pay the remainder of tuition
owed at a prorated, non-savings rate.
Full Time Cash, Check, Transfer, Sallie Mae
Paid in Full
Full-Time 4 Payments
Part-Time 3 payments
Tuition
$26,350.00
Tuition
$26,350.00
Tuition
$26,350.00
Tuition
$26,350.00
Down Pmt
$9,000.00
Down Pmt
$9,000.00
$9,000.00
$17,350.00
$17,350.00
Down Pmt
Financed
Amount
Monthly
Payments
$9,000.00
Financed Amount
Monthly
Payments
Down Pmt
Financed
Amount
Monthly
Payments
Interest Rate
Tuition
Installment
6%
6%
$26,480.00
$26,608.95
Interest Rate
Tuition
Installment
Total Tuition
Paid
6%
Total Tuition Paid
Interest Rate
Tuition
Installment
Total Tuition
Paid
Interest Paid
$130.00
Interest Paid
$258.95
Interest Paid
$392.00
Due on 1st
Day
$4,370.00
$17,350.00
3
$5,869.65
$17,350.00
10
$1,774.20
$26,742.00
Full Time Credit Card

Paid in Full
Full-Time 4 Payments
Tuition
$27,000.00
Tuition
$27,000.00
Tuition
$27,000.00
Tuition
$27,000.00
Down Pmt
$9,000.00
Down Pmt
$9,000.00
$9,000.00
$18,000.00
$18,000.00
Down Pmt
Financed
Amount
Monthly
Payments
$9,000.00
Financed Amount
Monthly
Payments
Down Pmt
Financed
Amount
Monthly
Payments
Interest Rate
Tuition
Installment
6%
Interest Rate
Tuition
Installment
6%
Interest Rate
Tuition
Installment
6%
Due on 1st
Day
$4,533.72
$18,000.00
3
$6,089.55
$18,000.00
10
$1,840.67
14
Total Tuition Paid
$27,134.88
Total Tuition
Paid
$27,268.65
Total Tuition
Paid
$27,406.70
Interest Paid
$134.88
Interest Paid
$268.65
Interest Paid
$406.70
Part Time Cash, Check, Transfer, Sallie Mae

Paid in Full
Tuition
$19,500.00
Tuition
$19,031.00
Tuition
$19,031.00
Down Pmt
$9,000.00
Down Pmt
Financed
Amount
Monthly
Payments
$9,000.00
Down Pmt
Financed
Amount
Monthly
Payments
$9,000.00
Interest Rate
Tuition
Installment
Total Tuition
Paid
6%
6%
$19,180.00
Interest Rate
Tuition
Installment
Total Tuition
Paid
Interest Paid
$150.00
Interest Paid
$227.00
Due on 1st
Day
$10,500.00
$10,031.00
3
$3,393.00
$10,031.00
10
$1,026.00
$19,257.00
Part Time Credit Card

Paid in Full
Tuition
$19,500.00
Tuition
$19,500.00
Tuition
$19,500.00
Down Pmt
$9,000.00
Down Pmt
Financed
Amount
Monthly
Payments
$9,000.00
Down Pmt
Financed
Amount
Monthly
Payments
$9,000.00
Interest Rate
Tuition
Installment
Total Tuition
Paid
6%
6%
$19,657.00
Interest Rate
Tuition
Installment
Total Tuition
Paid
Interest Paid
$157.00
Interest Paid
$237.00
Due on 1st
Day
$10,500.00
$10,500.00
3
$3,552.00
$10,500.00
10
$1,074.00
$19,737.00
15
Copyrighted Materials
Materials provided by Natural Gourmet Institute are
considered intellectual property of Natural Gourmet
Institute and may not be shared, sold, reproduced
or otherwise disseminated to anyone not enrolled
in the Chefs Training Program. Natural Gourmet
Institute does not distribute any copyrighted
materials other than its own.
Americans with Disabilities Act

If you are a student with a disability and would like
to request reasonable accommodation, please
contact the Admissions Office. Natural Gourmet
Institute does not discriminate against qualified
students based on disability. Any information on
disabilities that an applicant chooses to disclose will
be used only in reviewing an applicants request for
reasonable accommodations.
Student Information Policy

Natural Gourmet Institute will only share student
contact information upon written consent from the
student.
Nondiscrimination Statement
Natural Gourmet Institute does not discriminate on
the basis of age, ethnic background, creed,
disability, religion, marital status, national origin,
race, sex, sexual orientation, or gender
identification. This policy is followed with respect to
the admission of students and the hiring of staff.
Student Complaint and Grievance

Procedure
Natural Gourmet Institute encourages students to
bring any program or school related grievances to
the attention of the Senior Director of Chefs
Training Program & Student Affairs (Senior
Director)for prompt and full investigation. All
grievances should be presented in a professional
and respectful manner.
2. If the matter cannot be resolved at the first

level, the student may file a written grievance
and present the written complaint to the Senior
Director directly or by certified mail.
3. The Senior Director will provide a written
acknowledgment of receipt within 2 business
days and alert the CEO to the issue. The Senior
Director of Chefs Training Program & Student
Affairs will respond in writing within 10
business days of receipt of the complaint. The
response will include a decision or a request for
additional information.
4. If the Senior Director requests additional
information, the student must respond with the
requested information within 10 business days.
The Director will then file a notification of
receipt within 2 business days and a decision
within 10 business days.
While we recommend that students follow the
above procedure, the school cannot require
students to do so before filing a complaint with the
New York State Education Department.
If a student files a complaint with the Department,
please advise the Bureau of Proprietary School
Supervision of any action that has been taken to
attempt to resolve the complaint. A complaint may
be filed at: New York State Education Dept. BPSS,
116 W. 32nd Street, New York, NY 10001; 212-6434760.
The Natural Gourmet Institute is an accredited
member of ACCET (Accrediting Council for
Continuing Education &Training) where a complaint
may also be filed as follows:
ACCET, Complaint Administrator
1722 N Street, NW
Washington, DC 20036
202-955-1113
Procedure
Notice
1. The student must inform the Senior Director of

the issue within 10 days of the incident. The
Senior Director of Chefs Training Program &
Student Affairs will attempt to resolve the
matter equitably and informally at this level.
Please be aware that information in the catalog may

change. It is recommended that prospective
students check with the Admissions Office for the
most updated information. A catalog will contain
information on the schools teaching personnel and
courses/curricula offered. Please be advised that
16
the State Education Department separately licenses

all teaching personnel and independently approves
all courses and curricula offered
Instructor Bios
Susan Baldassano, Senior Director of Chefs
Training Program and Student Affairs, is currently a
member of the Executive Team at NGI. She a
graduate of the Institute of Culinary Education and
was Head Chef at Angelica kitchen in NYC. Presently
she is the President of Amelia Appeal; an
organization that assists families dealing with
pediatric cancer. She is also on the advisory board
for Annas Breads and Smith Retreats both
organizations founded by graduates of NGI. She is a
long standing member of the Park Slope Coop and
represents NGI there every month with a cooking
demonstration that involves our students and
graduates. She is the founder of To Grandmothers
House We Go Cooking Tours and, over a 20 year
period, led tours to New York City, Oaxaca, Mexico,
Sicily, Italy, and Istanbul, Turkey. Her tours have
been featured in National Geographic Traveler, The
New York Times, Molly ONeils New York on PBS
News, and NPR.
Celine Beitchman, full-time instructor, private-chef,
nutrition counselor, and avid globetrotter, brings
over 25 years of professional experience to the
Chefs Training Program. Celine earned her BA from
Hunter College before taking a culinary leap across
the Atlantic to apprentice in the kitchen of Le Dome
in Paris. Off the stove she has run operations for
retail food companies, food styled for TV and film,
and managed catered events for 2 to 10,000
people. An ardent student of the vine, she holds an
Advanced Certificate from the Wine and Spirit
Education Trust. Her relationship with the Natural
Gourmet goes back to 1987 when she interned
there as a high school student. In 2006 she returned
as an instructor, and in 2008 she completed
Annemarie Colbins Food Therapy program. Celine
is committed to promoting sustainable health
supportive food, she's passionate about whole
foods cooking and loves training and encouraging
the next generation of chefs.
Alexandra Borgia, full-time instructor, is a 1998
graduate of The Natural Gourmet Institutes Chefs
Training Program as well as 1987 graduate of the

New York Restaurant School. She has over 27 years
of extensive culinary experience serving as
roundsman, line cook, sous chef and head chef and
consultant for well-known restaurants both in New
York City and on Long Island. In addition to being a
full-time instructor in the Chefs Training Program,
Alexandra is a private chef, where she concentrates
on clients specific health needs.
Lisa Boymann, Director of Chefs Training Program
and Faculty Supervision, and member of the
Executive Team, is a 1994 graduate of NGI Chefs
Training Program. Surrounded and influenced by a
family passionate about cooking, she began cooking
family meals at the age of 13. Prior to attending
NGI, she worked in a number of professional
kitchens and was the owner of a wholesale baking
business. Lisa has been a health-supportive chef
catering to a wide range of clientele including
private clients coping with illness to parties and
retreats promoting health and wellness. She has
taught recreational cooking classes in the New York
area and was the head baker at a chain of New
Jersey based health food stores. Lisa joined the
teaching staff in 1996 and began her administrative
role in 2001. She is crazy about her vegetable
garden, composting, and earthworms, and is a
proponent for better school food selection and
education in her sons school district.
Jill Burns, part-time instructor and author of
Vegetables from the Sea, brings 30 years of
teaching experience, passion and commitment to
sharing her love of the relationship between food
and health. She is a frequent consultant for health
supportive web sites, food writer, lecturer and
private chef. While a graduate of The Kushi
Institute, Jill also brings a unique approach to
teaching by combining her other studies of health
including Ayurveda, Herbal and Energy Medicines.
She has appeared on Discovery Health, NPR
programs across the country and has taught at the
Henry Ford West Bloomfield Hospital in Michigan.
Jill created Kids in the Kitchen for Kidzone T.V. at
Mt. Sinai Hospital, and has taught childrens cooking
classes in New York City public schools for two
decades. Jill is also a faculty member at Maryland
17
University of Integrative Health. She relishes

spending time in the great outdoors, growing
vegetables, and wild weed foraging.
Archana Gogna M.S., C.N.S., M.B.A, part-time
instructor, is a nutritionist with more than 15 years
of experience in all phases of nutritional counseling.
Her nutritional career began as a staff nutritionist at
a multidisciplinary clinic where she worked with
patients suffering from a range of chronic diseases.
She subsequently joined InVite Health, a small but
highly regarded chain offering nutritional
information from highly skilled professionals in the
New York City area, and currently serves as their
Director of Nutrition. Archana has hosted numerous
radio broadcasts for InVite Health.
Richard LaMarita, part-time instructor, has taught
at the Natural Gourmet Institute since 1994. A
graduate of the Institute of Culinary Education in
New York City, having completed the Culinary Arts
and Culinary Management Program, he has worked
with numerous chefs in NYC, including Chef Floyd
Cardoz at Tabla Restaurant. He has also been a
private chef for the past 15 years, working for
numerous and notable families in New York City.
Richard has been a student and practitioner of
Ayurveda for 35 years. He has studied with such
accomplished masters as Maharishi Mahesh Yogi
and Vaidya B. D. Triguna. He has led seminars on
Ayurveda, including Ayurvedic Diet and Nutrition,
Cooking, Yoga and Meditation throughout the U.S.,
and in Europe and Asia. Richard also teaches
specialty classes and ethnic cooking at the Natural
Gourmet Institute for Food & Health. He loves
strong, well-balanced food, has a particular
fondness for Indian cuisine and spices, and has a
piece of dark chocolate every day.
Cheryl Perry, part-time instructor, is a 1992
graduate of the Natural Gourmet Institutes Chefs
Training Program. Ask Cheryl how she began her
culinary career and she will tell you, I've always
loved to eat. Raised in her mothers and
grandmother's kitchen, good eating began at an
early age. Cheryl has 18 years of progressive
experience in culinary arts field including 11 years in
culinary arts instruction, 10 years restaurant /
catering ownership and management, and 2 years

culinary-related not-for-profit management and
consulting. She was a Fine-Art major at the School
of Visual Arts in New York City.
Elliott Prag, full-time instructor and Curriculum
Development Manager, joined the Natural Gourmet
Institute in 1999. Elliott holds a Bachelors Degree
from Wayne State University in Detroit, Michigan,
and graduated the Natural Gourmets Chefs
Training Program in 1995. Thereafter he worked in
numerous New York natural food restaurants
before pursuing and developing his private chef
business. In 1999, he expanded his business by
founding Siegfried & Prag, Caterers. In 2003, Elliott
traveled to Sofia, Bulgaria for two years, where he
opened, as Executive Chef, Kibea Restaurant, the
first health-supportive restaurant in The Balkans.
Elliott is a frequent contributor to Vegetarian Times.
Barbara Rich, full-time instructor and Internship
Coordinator. Barbara joined the Natural Gourmet
Institute in 2005, has been a full-time instructor
since 2008, and has overseen the Internship
Program since 2011. She holds a bachelors degree
from Washington University in Saint Louis, Missouri,
and a culinary degree from the California Culinary
Academy. Barbara was previously an instructor at
the Art Institute of New York, and has worked at
such restaurants as, Zuni Caf in San Francisco, CA,
Savoy and Danal, both in New York City. She is also
an avid endurance athlete, competing in half
ironmans and ultra-running.
Olivia Roszkowski, part-time instructor, is a 2010
graduate of the NGIs Chef Training Program. Olivia
holds a Bachelors Degree from Columbia University
in Neuroscience and Behavior, where she was an
avid pre-medical student and certified EMT,
completing internships at Bellevue, Columbia
Presbyterian, and Hospital for Special Surgery. She
has gained culinary experience by working at wellknown New York restaurant establishments,
including Jean-Georges Vongerichtens (The)
Mercer Kitchen, David Changs Momofuku Ssam
Bar, and Danny Meyers Union Square Events. She is
also a private chef and teaching instructor, working
with families to establish health-supportive and
18
whole food diets. Olivia is a member of the Park

Slope Food Coop and embraces the opportunity to
help educate the local community through the
monthly Food Class series. Her dedication to fresh
ingredients extends to her pets, founding Chef To
The Pups in 2011, with the intent to provide
canines with meals of the highest quality. Follow
Olivias latest culinary happenings at
oliviathechef.com.
Jay Weinstein, part-time instructor, was trained at
the Culinary Institute of America. A New York based
food writer, editor, culinary instructor, and
cookbook author, his food articles and recipes have
been featured in The New York Times, Travel &
Leisure, Newsday, Time Out New York, National
Geographic Traveler, and numerous other
publications. Jays latest book, The Ethical Gourmet
(Random House/Broadway Books), focuses on
ecologically sustainable fine foods. He is also author
of The Everything Vegetarian Cookbook (Adams),
and A Cup of Comfort Cookbook (Adams). He is a

veteran of some of Americas top restaurant
kitchens, including New Yorks Le Bernardin and
Orso, and Bostons Jaspers and The Four Seasons
Hotel.
Hideyo Yamada, part-time instructor, is a 2012
graduate of the Natural Gourmet Institute's Chef
Training Program. Prior to attending the NGI, she
trained as a sushi chef in Japan and worked as a
Japanese / pastry chef at Kai restaurant, which was
famous for serving a high-end Japanese kaiseki
course. Hideyo has also worked at catering
companies and other restaurants throughout New
York City. After graduating from the Institute of
Integrative Nutrition, in 2009, as a health counselor,
her interest in combining the healthy elements of
vegan, gluten-free, and modern Japanese cooking
blossomed. As a private chef her goal is to restore
her clients well being and to enhance their energy
www.hideyocooking.com.
19
Detailed Course Curriculum

464 Curriculum Hours, 468 Calendar Hours
Week 1:
Tuesday
Class Hours
6
Wednesday
Thursday
Friday
Week 2:
Monday
Class Hours
6
Tuesday
Wednesday
Thursday
Friday
Week 3:
Monday
Class Hours
6
Tuesday
Wednesday
Thursday
Friday
Week 4:
Monday
Class Hours
6
Tuesday
Wednesday
6
6
Thursday
Friday
Lesson Hours
4
Orientation Lecture
2
Sanitation Lecture
1
Knife Construction & Handling Lecture
3
Japanese Knife Skills 1 Demo & Practicum
2
Equipment ID
2
Produce Identification Lecture (Fruit)
4
French Knife Skills Demo & Practicum
4
Produce Identification Lecture (Vegetables)
2
Japanese Knife Skills 2 Demo & Practicum
Lesson Hours
3
San. Quiz & Herb & Spices Identification & Lecture
3
Bean and Grain Identification and Lecture
2
Basic Quality Ingredients Lecture (a)
4
Basic Cooking Techniques 1 Lecture, Demo & Practicum
2
Basic Quality Ingredients Lecture (b)
4
2
Science of Cooking Lecture & Demonstration
4
4
Lesson Hours
3
Basic Quality Ingredients Lecture (c)
3
Grain Demonstration
4
Grain Practicum 1
1
Food Service Lecture
1
Stewarding Lecture
3
Bean Demonstration
3
Basic Quality Ingredients Lecture (d)
4
Bean Practicum
2
Basic Quality Ingredients Lecture (e)
4
Grain Practicum 2
Lesson Hours
2
Knife Review & Quiz
2
Whole Food Dynamics 1
2
Whole Food Dynamics 2
6
Seitan Lecture, Demo & Practicum
3
Sea Vegetable Lecture & Demonstration
3
Sea Vegetable Practicum
2
Soy Food Lecture
4
Soy Food Demonstration
4
Tofu & Tempeh Practicum
20
Week 5:
Monday
Class Hours
6
Tuesday
Wednesday
Thursday
Friday
Lesson Hours
2
Stock Lecture & Demonstration
4
Stock Practicum
2
Sauce Lecture & Demonstration
4
Sauce Practicum 1
4
Sauce Practicum 2
2
Infusions Lecture, Demo & Practicum
4
Soup & Stew Lecture & Practicum
2
How to Teach a Cooking Class Lecture
4
Cream Soup Practicum
Week 6:
Class Hours
Monday
6
Tuesday
6
Wednesday
6
Thursday
6
Friday
4
Lesson Hours
6
Poultry Lecture, Demo & Practicum
6
Fin Fish Lecture, Demo & Practicum
6
Shellfish Lecture, Demo & Practicum
6
Egg Tech 1 Lecture, Demo & Practicum
4
Egg Tech 2 Lecture, Demo & Practicum
Week 7:
Monday
Lesson Hours
4
Grilling Lecture, Demo & Practicum
2
Career Development (Resumes) Lecture
4
Knife Skills & Cooking Techniques Examination Practicum
2
Menu Planning 1 Lecture
4
Food As Art Lecture & Demonstration
2
4
Salads 1 Lecture, Demo & Practicum
2
Recipe Writing Lecture
4
Hors doeuvres Lecture, Demo & Practicum
Class Hours
6
Tuesday
Wednesday
Thursday
Friday
Week 8:
Monday
Class Hours
6
Tuesday
Wednesday
Thursday
Friday
Week 9:
Monday
Class Hours
6
Tuesday
Wednesday
Thursday
6
6
Friday
Lesson Hours
4
Pates & Terrines Lecture, Demo & Practicum
2
Math 1 Lecture
4
Rolled Foods Demo & Practicum
2
Career Development (Private Cooking & Internships) Lecture
3
Salads 2 Practicum
3
Garnishing Lecture, Demo & Practicum
4
Midterm (Written & Practicum)
2
2
Math 2 Lecture
2
Math 3 Lecture
Lesson Hours
2
Pasta Lecture & Demonstration
4
Pasta Practicum
4
Introduction to Baking Lecture & Demonstration
2
Converting Lecture
6
Identification Quiz & Converting Practicum
4
Cakes Lecture & Practicum
2
Business 1 Lecture
4
Cake Decorating Lecture, Demo & Practicum
21
Week 10:
Monday
Class Hours
6
Tuesday
Wednesday
6
6
Thursday
Friday
6
4
Week 11: Class Hours

Monday
6
Tuesday
6
Wednesday
6
Thursday
Friday

Monday
6
Tuesday
Wednesday
Thursday
Friday

Monday
6
Tuesday
6
Wednesday
Thursday
Friday
6
4

Monday
6
Tuesday
6
Wednesday
Thursday
Friday
6
6
4
Lesson Hours
3
Pastry Lecture & Demonstration
3
Pastry Crusts Practicum
6
Pastry Practicum
Baking Examination Practicum & FND Meal Plan 1 Lecture
3
Group A (Pastry Exam) Group B (FND Meal Plan)
3
Group B (Pastry Exam) Group A (FND Meal Plan)
6
Flourless & Frozen Lecture & Practicum
4
Cookies Lecture & Practicum
Lesson Hours
6
Bread 1 Lecture, Demo & Practicum
6
Bread 2 Lecture, Demo & Practicum
4
Friday Night Dinner Recipe Testing Practicum
2
Friday Night Dinner Meal Plan 2 Lecture
4
Pizza & Focaccia Lecture & Practicum
2
Business 2 Lecture
4
Wheat Free Baking Lecture & Practicum
Lesson Hours
4
A la Carte 1 Demo & Practicum
2
Business 3 Lecture
4
A la Carte 2 Demo & Practicum
2
Nutrition 1 Lecture
6
Friday Night Dinner Practice (Group A) Practicum
6
Friday Night Dinner Costing (Group B) Practicum
6
Friday Night Dinner Practice (Group B) Practicum
6
Friday Night Dinner Costing (Group A) Practicum
4
Catering Lecture
Lesson Hours
6
Brunch Preparation Lecture & Practicum
4
Brunch Presentation Practicum
2
Nutrition 2 Lecture
4
Friday Night Dinner Practice Groups A & B Practicum
2
Food & Healing 1 Lecture
6
Spa Lecture, Demo & Practicum
2
Nutrition 3 Lecture
2
Nutrition 4 Lecture
Lesson Hours
6
Buffet Preparation Lecture & Practicum
4
Buffet Presentation Practicum
2
6
Macrobiotics Lecture & Practicum
6
Cleansing & Detoxification Lecture, Demo & Practicum
4
Kitchen Pharmacy Lecture & Practicum
22

Monday
6
Tuesday
6
Wednesday
6
Thursday
Friday

Monday
6
Tuesday
6
Wednesday
Thursday
Friday

Monday
6
Tuesday
Wednesday
Thursday
6
6
6
Lesson Hours
6
Food & the Immune System Lecture & Practicum
6
Cleansing & Detoxification (Living Foods ) Lect., Demo & Pract.
3
Medicinal Cooking (Cancer) Lecture
3
Improvisational Cooking 1 Practicum
2
4
Friday Night Dinner Prep A (Groups A & B) Practicum
4
Final Cooking Techniques Examination (Group B) Practicum
0
Friday Night Dinner Presentation (Group A) Practicum
Lesson Hours
6
Ayurveda Lecture & Practicum
3
Medicinal Cooking (Cardiovascular Disease) Lecture
3
5-Ingredient Cooking Practicum
4
Improvisational Cooking 2 Practicum
2
Medicinal Cooking (Osteoporosis/Arthritis)
2
Candida Lecture
4
Friday Night Dinner Prep B Groups A & B Practicum
4
Final Cooking Techniques Examination (Group A) Practicum
0
Friday Night Dinner Presentation (Group B) Practicum
Lesson Hours
2
Final Examination
4
Improvisational Cooking 3 Examination Practicum
6
Mexican Cooking Lecture & Practicum
6
Indian Cooking Lecture & Practicum
5
Sicilian Cooking Lecture & Practicum
1
Program Wrap-Up
23
Chefs Training Program Prerequisites

Natural Gourmet Institute Curriculum is designed so that students in the program will build upon technique and
skilled from the start of the program. The curriculum follows a set path and is designed by the school. Students
do not design their own course progress or schedule.
CLASS
PREREQUISITES
Japanese Knife Skills I & II & French Knife Skills
Demo & Practicum
Knife Construction & Handling Lecture
Sanitation Quiz
Sanitation Lecture
Basic Cooking Techniques I, II, III & IV

Lecture, Demo & Practicum
Knife Skills Lecture, Demos & Practicums
Grain Demonstration
Grain Identification
Bean Demonstration
Bean Identification
Grain Practicum I
Grain Demonstration
Bean Practicum
Bean Demonstration
Whole Food Dynamics II
Whole Food Dynamics I
Grain Practicum II
Grain Demonstration
Knife Review & Quiz
All Knife Classes
Sea Vegetable Practicum
Sea Vegetable Lecture & Demonstration
Soy Food Lecture
Tofu & Tempeh Practicum
Stock Practicum
Stock Lecture & Demonstration
Sauce Practicum I
Sauce Practicum II
Soup & Stew Lecture/Practicum
Cream Soup Practicum
Soup & Stew Lecture/Practicum
Knife Skills & Cooking Techniques Examination

Identification Quiz
All knife classes & Basic Cooking Techniques I IV

All Identification Classes, Basic Quality
Ingredients
Converting Practicum
Converting to Natural Vegan Ingredients Lecture
Introduction to Baking Lecture & Demo
Menu Planning II Lecture
Whole Food Dynamics 2 Lecture
24
CLASS
PREREQUISITES
Cake Decorating Lecture, Demo & Practicum
Cookies Lecture & Practicum
Menu Planning III Lecture
Menu Planning II Lecture
Bread I Lecture, Demo & Practicum
Bread II Lecture, Demo & Practicum
Pastry Demonstration
Pastry Lecture & Demonstration
Pastry Practicum
Baking Examination Practicum
Pastry Practicum
Pizza & Focaccia Lecture & Practicum
Food as Art Lecture & Demonstration
Knife Skills Classes
Math II Lecture
Math I Lecture
Salad II Practicum
Salad I Lecture, Demo & Practicum
Midterm (Written & Practicum)
All prior classes
Math III Lecture
Math II Lecture
Friday Night Dinner Meal Plan 1 Lecture
Menu Planning II & III Lectures
Pasta Practicum
Pasta Lecture & Demonstration
Business II Lecture
Business I Lecture
Friday Night Dinner Meal Plan II Lecture
Friday Night Dinner Meal Plan I Lecture
Recipe Test
F.N.D. Meal Plan 1
Nutrition II Lecture
Nutrition I Lecture
A la Carte II Demonstration & Practicum
A la Carte I Lecture, Demo & Practicum
Nutrition III Lecture
Nutrition II Lecture
Friday Night Dinner Practice I Practicum
Friday Night Dinner Meal Plan II Lecture

Recipe Test Practicum
Friday Night Dinner Costing Practicum
Math III Lecture, FND Meal Plan II Lecture
25
CLASS
PREREQUISITES
Nutrition IV Lecture
Nutrition III Lecture
Friday Night Dinner Practice II Practicum
Friday Night Dinner Practice I Practicum
Wheat Free Baking Lecture & Practicum
Kitchen Pharmacy Lecture & Practicum
Macrobiotics Lecture & Practicum
Friday Night Dinner Prep Practicum
Friday Night Dinner Practice II Practicum
Final Cooking Techniques Examination Practicum
All previous classes
Friday Night Dinner Presentation Practicum
Friday Night Dinner Prep Practicum
Cleansing & Detoxification (Living Foods) Lecture,

Demo & Practicum
Cleansing & Detoxification Lecture, Demo &

Practicum
Improvisational Cooking II
Improvisational Cooking I Practicum
Improvisational Cooking III Examination Practicum
Improvisational Cooking 1 & 2 Practicum
Final Examination
All prior classes
Buffet Presentation Practicum
Buffet Preparation Lecture & Practicum
Program Wrap-Up
All Prior Classes
All Cooking Practicums
Sanitation Lecture, Equipment Identification &

Lecture, All Knife Classes, Basic Cooking
Techniques I IV Lecture, Demo & Practicum,
Herbs & Spices Identification, Stewarding Lecture
Friday Night Dinner Meal Plan I Lecture
Friday Night Dinner Recipe Testing
26

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CHEFS TRAINING PROGRAM CATALOG

ISSUED MAY 1, 2014

Licensed by the New York State Education Department

2014 Natural Gourmet Institute All Rights Reserved

Annemarie Colbin, PhD.,

Katherine Gregory, Mi Kitchen es su Kitchen

Natural Gourmet Institute is incorporated as a C Corporation. Owners are as follows:

2014 Natural Gourmet Institute All Rights Reserved

Natural Gourmet Institute History

Chefs Training Program Mission

Chefs Training Program Objectives

2014 Natural Gourmet Institute All Rights Reserved

Chefs Training Program Overview

Average Full-Time program duration 5.5 months

Average Part-Time program duration 11.5 months

Maximum 16 students per class

Instructor to student ratio 1:16

2014 Natural Gourmet Institute All Rights Reserved

Space, Facilities, and Equipment

Most shifts end at about 10:00 p.m.

Friday Night Dinner

Contact the Admissions Office to schedule a

Obtain an application from Natural Gourmet

Applications may be submitted via email to

The following additional documents must be

Documentation of high school, high school

all admissions requirements and submit the following

Bank certification of financial stability and

Proof of successful completion of a TOFEL or

If you have any questions about the application

Martin Luther King, Jr. Day

Day after Thanksgiving

There are no Chefs Training Program classes held

Academic Calendar Continued

The below religious holidays are taken into

Skills Practice Hours Attendance

Skills practice hours are an essential part of the

Students can schedule career counseling sessions

Students who have completed all course work

This service is also extended to alumni, many of

Our most recent graduation and placement statistics as

2014 Natural Gourmet Institute All Rights Reserved

If a student is not able to attend a scheduled

Students who do not notify the Senior

Attendance is tracked daily by chef

If a student is unable to come to class

In the case of illness students should submit a

All make-up classes are subject to the Class

A student is marked absent if he or she

If a student is late, his or her participation is

One point will be deducted from 100 points

The Leave of Absence term will not be

No more than one LOA/Transfer will be

Students with a Leave of Absence longer than

Students choosing to transfer to a different

If a student fails to return from an LOA, the

Full-time students who are absent without

Class Make-Up Policy

Make-up classes may be scheduled with the

Make-up classes are subject to a $15.00/hour

Students may not schedule make-up classes

A Leave of Absence/Transfer Request form

2014 Natural Gourmet Institute All Rights Reserved

Practical Exam Make-up