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.

Natural Chef Educational Standards

  • Professional safety and sanitation, including knife care and cutting skills
  • Kitchen set-up, including pantry basics, cookware and utensils
  • Culinary math
  • Food Foundations: Macronutrients and Micronutrients
  • Quality food selection: whole foods, prep and storage 
  • Seasonal cooking and menu planning
  • Raw and living foods
  • Ethnic Cuisines and Dietary Approaches
  • Healthy family cooking, cooking for children 
  • Farm to Table
  • The politics of food: the influence of corporate interests on dietary recommendations
  • Hands-on cooking classes covering the following categories: 
    • Whole grains and grain products 
    • Poultry, fish, meat, eggs
    • Vegetables, sea vegetables 
    • Beans, soy foods, seitan 
    • Soups and stews 
    • Herbs, condiments and garnishes 
    • Seasonings, oils 
    • Salads, dressings and sauces 
    • Appetizers, party food 
    • Healthy breads and flatbreads
    • Fruits, nuts, seeds, beverages
    • Desserts: baked and non-baked, natural sweeteners
  • Client Services
    • Personal Chef
    • Catering
    • Business Development
  • Therapeutic Applications
    • Therapeutic Menu Planning
    • Healing Foods
    • Special considerations: detoxification, wheat, soy and gluten-free cooking 
  • Culinary Externship

 

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.