Tuition/Schedule
Main Course Online- Part One- starting dates
Cost: $395
Focus: Setting up your kitchen, Grain, Vegetable, Bean, Sauces
Includes: workbook, textbook
Note: Suggested pre-registration deadline is two weeks ahead of starting date.
Length: four weeks
| Course # | Dates |
|---|---|
| #MCO-082510 | August 25, 2010 |
| #MCO-092210 | September 22, 2010 |
| #MCO-102010 | October 20, 2010 |
| #MCO-111710 | November 17, 2010 |
| #MCO-121510 | December 15, 2010 |
| #MCO-011911 | January 19, 2011 |
| #MCO-021611 | February 16, 2011 |
| #MCO-032311 | March 23, 2011 |
| #MCO-041311 | April 13, 2011 |
| #MCO-051811 | May 18, 2011 |
| #MCO-061511 | June 15, 2011 |
| #MCO-072011 | July 20, 2011 |
| #MCO-082411 | August 24, 2011 |
| #MCO-092811 | September 28, 2011 |
| #MCO-102611 | October 26, 2011 |
| #MCO-111611 | November 16, 2011 |
| #MCO-120711 | December 7, 2011 |
Main Course Online- Part Two- starting dates
Cost: $395
Focus: Soup, Improvising Natural Desserts, Meal Composition
Includes: workbook, textbook
Note: Suggested pre-registration deadline is two weeks ahead of starting date.
Length: three weeks
| Course # | Dates |
|---|---|
| #MCO-102110 | October 21, 2010 |
| #MCO-111810 | November 18, 2010 |
| #MCO-120910 | December 9, 2010 |
| #MCO-012011 | January 20, 2011 |
| #MCO-021711 | February 17, 2011 |
| #MCO-042411 | March 24, 2011 |
| #MCO-041411 | April 14, 2011 |
| #MCO-051911 | May 19, 2011 |
| #MCO-061611 | June 16, 2011 |
| #MCO-072111 | July 21, 2011 |
| #MCO-082511 | August 25, 2011 |
| #MCO-092611 | September 26, 2011 |
| #MCO-102711 | October 27, 2011 |
| #MCO-111711 | November 17, 2011 |
Knife Skills
open availability, may be taken individually or concurrently with Main Course Online-Part One or Two
Cost: $75
Includes: Japanese Vegetable Knife
Length: one-week duration to view and practice 30 minutes of videos
| Course # | Dates |
|---|---|
| #KS-010110 |
Main Course Complete- Online (Part One, Part Two, and Knife Skills*)
*all three parts must be completed within one year
Cost: $750
Includes: Textbook, Workbook, Japanese Vegetable Knife
| Course # | Dates | Days | Time |
|---|---|---|---|
| #MCC-010110 |
Main Course - weekly (in studio)
Cost: $885
Includes: all ingredients, workbook, textbook
Note: You can register for Part One and/or Part Two of this course. Please contact us for more details
| Course # | Dates | Days | Time |
|---|---|---|---|
| #MCW-050610 | August 9 - September 2, 2010 | Monday & Thursday | 6 p.m. - 9 p.m. |
Improvisation
Improvisation classes available upon request.
Intensive Workshops
Main Course Intensive - Certificate Course
Cost: $1520 (The Main Course plus 3 - hands-on classes) tofu, tempeh, seitan class
Includes: all materials including a Japanese vegetable knife and apron
| Course # | Dates | Days | Time |
|---|---|---|---|
| #MCI-021911 | September 11-17, 2010 | Saturday - Friday | 9:30 a.m. - 5:00 p.m. |
| #MCI-021911 | February 19-25, 2011 | Saturday - Friday | 9:30 a.m. - 5:00 p.m. |
| #MCI-062411 | June 24-30, 2011 | Friday - Thursday | 9:30 a.m. - 5:00 p.m. |
|
Payment
A deposit of 50% of the course fee will hold a space for you in the class. The balance is due one week before classes begin. Payment plans are available. Contact us: 303.444.8068 or info@naturalcookery.com Visa/Master card is accepted. Cancellation and Refund Policy: Once a payment has been applied to a course, the student has one year in which to complete the course. We do not guarantee all class offerings will be held due to student enrollment or weather. If we do not run the classes you need to complete the course three times during the year, we will refund your payment. Otherwise your payment will not be refunded. Credit may be applied on a case-by-case arrangement. |
