Guidelines for Natural Chef Training Program Approval

Natural Chef training programs must demonstrate proficiency in the following educational standards to become NANP approved, and to allow graduates to become Professional members of our association.

Review Fee: $950 USD

Natural Chef Educational Curriculum Requirements
12 credits (1-semester credit = 45 educational hours)

  1. Fundamentals – 1-semester credit
    1. Food safety and sanitation
    2. Kitchen set-up:
      1. Pantry basics
      2. Cookware and utensils
      3. Storage
      4. Culinary math and recipe writing
    3. Food Foundations:
      1. Macronutrients
      2. Micronutrients
    4. Whole Foods Selection:
      1. Organic
      2. Sustainability/Farm-to-Table
    5. Political and corporate interests
  2. Techniques - 2-semester credits
    1. Knife care and cutting skills
    2. Cooking - baking, steaming, grilling, sautéing, braising, roasting, pressure cooking
    3. Fermenting, juicing, sprouting, dehydrating
  3. Menu planning – 2-semester credits
    1. Seasonal cooking
    2. Raw and living foods
    3. International/Regional Cuisine:
      1. Ethnic traditions
      2. Spices
      3. Therapeutic applications
    4. Multiple Dietary Approaches:
      1. Omnivore/Pescatarian
      2. Vegetarian/Vegan
    5. Healthy family cooking, cooking for children: breakfast, lunch, dinner, desserts
  4. Therapeutic Applications – 2 semester credits –
    1. Restorative foods
    2. Detoxification
    3. Food sensitivities/allergies – gluten, dairy, soy-free
  5. Hands-on cooking classes covering the following categories – 3 semester credits:
    1. Whole grains and grain products
    2. Poultry, fish, meat, eggs
    3. Vegetables, sea vegetables
    4. Beans, soy foods, meat alternatives
    5. Soups and stews
    6. Herbs, Spices, Seasonings, condiments, oils, and garnishes
    7. Salads, dressings, and sauces
    8. Appetizers, party food
    9. Healthy bread and flatbreads
    10. Fruits, nuts, seeds, beverages
    11. Desserts: baked and non-baked, natural sweeteners
  6. Client Services – 1 semester credit
    1. Personal Chef
    2. Catering/restaurant
    3. Business development/legal issues
    4. Scope of Services
  7. Culinary Externship – 1 semester credit

 

Apply for Program Approval

 

SPECIAL NOTES:

  • Hard copy materials will NOT be returned to applying institutions.
  • Approved programs must notify the NANP of curriculum changes.  Failure to do so may result in approval revocation.
  • Programs that do not meet the educational standards, will be provided a list of deficiencies.
  • Graduates of schools that do not obtain NANP approval may still qualify for Professional membership if they have successfully met the educational standards through prior or additional coursework from other programs.  
  • A telephone interview with the program director is required to complete the review process.