We at Living Light have discovered the best way to a cooked-food lover's heart is dessert! If you are excited about expanding your gourmet raw culinary skills or becoming a raw food pastry chef, this certification is right for you: Pastry Arts-Unbaked! Certification.
If you are a certified graduate of Living Light Culinary Institute, we welcome you back for the opportunity to expand your culinary repertoire into the pastry arts and desserts. If you are starting your culinary adventure, we highly recommend this course in basic pastry arts and gourmet desserts.
Click here for the course schedule.
Explore the fabulous world of gourmet raw desserts and advanced pastry artistry. Discover secrets of making exquisite raw desserts often better tasting than cooked desserts! In this hands-on course, learn techniques for using various sweeteners, thickeners, binders, gelling agents, and emulsifiers to create extraordinary gourmet sweet confections. You’ll dazzle your friends with a variety of professional looking and sublime tasting gourmet raw desserts to tantalize the palate without compromising your health!
Some Desserts You Will Learn:
- White Coconut Vanilla Layer Cake
- White Chocolate Raspberry Cheesecake
- California Mudslide Pie
- Key Lime Pie with Coconut Meringue
- Cinnamon Rolls & more!
Prerequisite: Raw Culinary Arts Associate Chef and Instructor Training Certification™is the prerequisite for this advanced, hands-on pastry arts course.
Certifications: This course is one of the required courses for Pastry Arts-Unbaked Certification.
Recommended Text: Angel Foods and The Raw Food Revolution Diet: Feast, Lose Weight, Gain Energy, Feel Younger! both by Cherie Soria, and The Flavor Bible (not included in tuition cost). These items may be purchased at the Living Light Marketplace upon your arrival or you can shop online ahead of your course start date.
Meals: Breakfast smoothies and lunch will be provided.
Additional Information: Tuition includes course materials. During this hands-on course, you will need a chef coat, chef hat, and a set of knives (Chef knife, paring knife and cleaver or coconut opening knife at the minimum.) We suggest additional chef coats and an apron.