Costings of the 2017 course:

Vegan Foundation course 3 days $1005

All 9 Modules Paid Upfront $8497
If you pay a module at a time the full course will come to $10 290

The foundation course (Module 1) needs to be completed first then module 2 to 5 can be completed in any order. Once modules 1 to 5 are all completed, modules 6 to 9 can be done in consecutive order.

Early Bird Prices
Paid before the 30th April 2017
Full Course is $8297

The course costing includes all tuition, organic food, resources and GST.

Payment Plan

There is also a payment plan. You pay $390 deposit for each module and then you pay off in installments that suit your financial needs.

Read more about the Course Structure & Information.
Read our Terms & Conditions

  Module 1 Foundation

Unit Descriptions

Unit 1 Simple healthy sweet treats, preservative free cooking, staple vegan meals, health and hygiene in the kitchen, safety in the kitchen, vegan protein part one, knife cutting skills, cooking methods for beans, grains and vegetables

Unit 2 Creative vegan breakfasts, vegan complete protein B12 iron and essential nutrients, soups and salads galore, knife cutting skills

Unit 3 The science of baking and preserving, knife sharpening skills, timing in the kitchen, creating your own signature dish, sushi and twenty minute meals, ethical cooking and grounding techniques for staying calm in the kitchen

Dates
May 18th to 20th 2017 (2 places left) FULL
July 20th to 22nd 2017 (6 places left)
August 3rd to 5th 2017 (6 places left)
September 28th to 31st 2017 (6 places left)
Module Length
3 Days
Price
Single Module Price $1005

Module 2  Raw Cuisine

Unit Descriptions

Unit 1 Simple raw cuisine including breakfasts, soups, salads, lasagne, dehydrating sweet things, knife and mandolin skills

Unit 2 Dehydrating savoury including flax crackers, wraps, felafels, kale chips, nuts and grains, South East Asian lunch and raw Mexican feast, simple raw cakes

Unit 3 Dehydration part three, flipping, middle eastern lunch box, raw pizza base and creative toppings, creative raw cakes and decoration

Dates
April 11th to 13th 2017  FULL
5th to 7th October 2017

Module Length
3 Days
Price
Single Module Price $1005

Module 3 Ayurveda

Unit Descriptions

Unit 1 Learning to cook for the specific doshas, traditional Ayurvedic morning tea, lunch and dinner making churnas and desserts

Unit 2 Fusion Ayurvedic, adapting the Ayurvedic principals to other cuisines

Dates
April 22nd to 23rd 2017 FULL
14th and 15th October 2017
Module Length
2 Days
Price
Single Module Price $670

Module 4
Macrobiotic and Wholefoods

Unit Descriptions

Unit 1 Macrobiotic cooking and overall principals, breakfast, nourish bowls, Japanese health food and sweets without sugar, plating up skills

Unit 2 Italian wholefoods

Unit 3 Healing with wholefoods, foods that heal and nourish the body, plating up skills

Dates
May 6th to 8th 2017 FULL
19th to 21st of October 2017
Module Length
3 Days
Price
Single Module Price $1005

Module 5
Ferments Fermentation, Sprouting and Sourdough

Unit Descriptions

Unit 1 Sauerkrauts, fermented bread and sourdough baking

Unit 2 Making Tempeh, sprouting, kambucha and Jamu

Dates
May 12th to 13th 2017 FULL
28th and 29th of October 2017
Module Length
2 Days
Price
Single Module Price $670

Module 6
Dietary Needs and Establishing Your Business Part 1

Unit Descriptions

Unit 1 Specific diets, gluten free and coeliac, making pastry, cakes and other specialty dishes

Unit 2 Cooking for people with diabetes, hashimotos and diverticulitis

Unit 3 Developing recipes for people with PKU

Unit 4 Low FOD map diets, Gaps and Paleo diets following vegan principals, planning to prepare for any dietary requirement, establishing your business part one

Dates
May 24th to 27th 2017 FULL
2nd to 5th of November 2017
Module Length
4 Days
Price
Single Module Price $1420

Module 7
Menu Planning, Food Photography & Establishing Your Food Business Part 2

Unit Descriptions

Unit 1 Food photography

Unit 2 Menu planning for cafes, creating menus from what is in season each day

Unit 3 Menu planning for retreats and developing signature dishes

Unit 4 Menu planning for private catering, planning staff lunches, establishing your business part 2

Dates
May 31st to June 3rd 2017 FULL
8th to 11th November 2017
Module Length
4 Days
Price
Single Module Price $1420

Module 8
Advanced Skills and Establishing Your Food Business Part 3

Unit Descriptions

Unit 1 Specialist baking, vegan wedding and celebration cakes, canape recipe development part one

Unit 2 Gourmet presentation for wedding and special event catering including fine dining

Unit 3 Pasta making  Establish a business part three

Unit 4 Planning for work experience and canapé recipe development part 2

Dates
June 7th to 10th 2017 FULL
6th to 9th December 2017
Module Length
4 Days
Price
Single Module Price $1420

Module 9
Final Hands On Practical

5 days of work experience

Unit Descriptions

Unit 1 Planning all menus for the next four days

Unit 2 Cooking for a community meal

Unit 3 Cooking for a staff lunch and morning tea

Unit 4 Preparing for your own graduation lunch

Unit 5 Preparing your own graduation lunch for up to 60 guests

Dates
June 13th to 17th 2017 FULL
12th to 16th December 2017
Module Length
5 Days
Price
Single Module Price $1675

Module 10 Cooking Class Facilitator Training

This module is an optional extra and is part of the post graduate program.  Once you have completed modules one to nine you are eligible to apply for The Cooking Class Facilitator Training.

Unit Descriptions

Unit 1 is a six day program and includes

  • Teaching styles and techniques
  • Lesson planning
  • Developing the styles that suit you personally

Unit 2 is a four day program and includes

  • Individual learning styles
  • Supportive class strategies (including class behaviour management)
  • Personal development and meditation techniques for smooth running of a class
  • Guided practice teaching
  • Logistics of setting up a class including OHS, insurance, Health and Hygiene

Unit 3 is a four day program and includes

  • Guided practice teaching
  • Structuring classes to suit your clients needs
  • Common health problems to do with eating including disorders, anxiety and depression

Dates
This program will start in November 2017
Module Length
This is a fourteen day course broken up into three units and spread over six months. It comprises fourteen full days of tuition plus eight days of assistant teaching (scheduled within your own timetable) and twelve hours of teaching practice at home or in a community based setting.
Price
Single Module Price $4670
Early Bird Pricing
If booked at the same time as the full course $3990

What you can expect from Veet's Vegan Cooking School

Exceptional teaching and training from experts in the field of vegan cuisine.

A wealth of information and skills in how to prepare delicious and healthy vegan cuisine.

A highly professional training.

A training that cares for and respects the individual.

A training that will get you started on creating your own business, or offer inspiration in your existing one.

A launching pad to start your life of good health and great eating.

Testimonials for The Vegan Chef Training Program

I have been working as a chef for over 7 years and graduated from Veet's Vegan Cooking School in 2016. What a fantastic experience it was! Veet's course teaches you that healthy cooking does not need to sacrifice flavour. She values her ingredients and has a great appreciation for organic and local produce. The venues are gorgeous, the group is small and intimate and many close friendships were made over the course. Veet teaches in such a fun and approachable way and her enthusiasm is truly contagious. It was also a privilege learning from so many talented guest chefs in their different styles. As a bonus you will leave with an extensive collection of recipes which are easy and delicious!  Veet, you are absolutely amazing and this course has been so rewarding. Thank you for everything.

Emily King

l completed all 9 modules of ‘Veets Vegan Cooking School’ and can honestly say that it was one of the greatest experiences of my life. From the very first moment I met Veet l could tell she was a kind, caring and passionate woman who truly had every person's best interests at heart and a deep calling to share the knowledge of a healthy, tasty plant based diet and life style.
After each module l felt ike l was walking away a new person with a whole new world at my finger tips. She created such a welcoming learning environment with no pressure and a perfect amount of encouragement to do the best possible job l could.
She really covers all bases in this course and integrated an amazing variety of talented, specialised chefs and other accomplished people in the health conscious world.
l walked away from this course a confident and knowledgable vegan chef and more than that full of the incredible encouragement and trust that Veet instilled in me, that l could do what ever I wanted and had the ability to be a success. So thank you Veet you're the BEST!

Tenzin Butt

Meeting Veet and studying with The Vegan Cooking School is one of the best things have done in my life thus far. Not only is Veet a wealth of knowledge, she is an amazing teacher and her ethics are of an incredible standard. I came away from the course with a huge repertoire of skills and recipes and the inspiration to follow my dreams in the plant based food industry. I'll be forever grateful to Veet and all the wonderfully skilled teachers who taught us during the diverse 9 modules. Thank you, thank you, thank you

Siobhan O'Reilly

Module 2: Raw Food
This year I was lucky enough to take part in Veets Vegan cooking school, already having an interest in Raw food and the whole foods way of life, it was amazing to discover the extent of what raw food can provide and what can be created, and to expand on what I didn’t already know. We had 3 days of raw food cooking, learning to dehydrate a vast variety of foods and goodies, as well as learning how to create awesome raw cakes, pizzas, soups and a Thai inspired buffet lunch! This course definately doesn’t lie with its promise in using the highest quality of ingredients, all foods were locally and sustainably bought, being 100% organic. It was inspiring to see local people with the same passion for food, coming together to teach and enhance the vegan experience, beyond that, connecting with people in our classes whom have the same passion for this way of life. I would highly recommend this course to anyone who has an interest or a passion for cooking, or are wanting to find more out about the raw food movement! You feel welcomed at any skill level, and come out with not just knowledge but new friendships and an appreciation for good honest food!

Sammie Flook

Module 5: Fermentation
This was one of my favourite modules, especially for me suffering from gut related health issues this year. The extent and variety of options under the fermentation segment was incredible, from making sauerkraut, sprouting, essene (seeded breads), kombucha, the amount of skills and knowledge we learnt in 2 days, was the equivalent of years of knowledge for me, without lacking any information! We were taught by other local businesses with the same passion for healthy wholesome living, which made it that much for inviting, and was great to see the community relations and friendships these people have. I’ve loved being taught by Veet this year, she is such a knowledgeable down to earth woman, who is showing and sharing her passion with the world about the Vegan movement, all the modules I have felt so at home, and she is always there for any questions, or anything you need in general really. I would 100% recommend doing this course, it has benefitted not just my nutrition knowledge, but the skills I will need to hopefully one day open up my own catering or food related business.

Sammy Flook

Module 2: Raw Foods
Thank you Veet for all the work, preparation and sharing that you contributed to the three day class. Sitting down to enjoy these scrumptious meals made me realise that raw is not boring. In fact far from it, the flavours can be intense. It may take a lot of time to prepare meals but it is well worth it. I left the class feeling energized.

Michael Koda

Module 3: Ayurvedic
I really enjoyed the weekend. Both Jacinta and Veet are really great teachers. I learnt not only how to make a lot of yummy Ayurvedic dishes but I also learnt a lot about myself. I will never forget this weekend.

Michael Koda

Veets module one was amazing in so many ways, so much learning and delicious food packed into four fun days of health and vitality.
Veet gave so much of herself so generously, her knowledge, passion, wisdom and an abundance of beautiful local organic vegan produce to create with. Her dedication to the most wholesome produce is an inspiration and her creations a taste and visual sensation.
I love to cook and eat in this conscious way and can feel the benefits instantly. So thank you Veet for broadening my whole food repertoire and kitchen skills extensively in only four long days!  My family and friends have been well and truly inspired too.   ps; I procrastinated for a long time about doing this course as i thought i could just learn and cook from experimenting and a book as i have always done but i am very happy i jumped in. There are many things to learn in a real life transmission from someone with so much experience love and passion.

Daisy Punch

Veet’s Module One was one of the best gifts I could give myself. Her passion and
energy is inspirational and I came away knowing I could make beautiful, nutritious
meals that supported my body’s needs. Thank you Veet – wonderful!

Devapriyo

Was such a great pleasure to attend Module 1 of your Vegan Cooking School last week. You are an absolute encyclopedia of vegan cooking and nutritional information. I thought I knew quite a lot about nutrition and eating well, but I had no idea about many, many things that you taught us, especially the Complete Protein stuff that is so vital to good health, and easy to achieve - once you know how. The food we made was amazing and completely different to most food I've made before. I really got a handle on a whole new cooking paradigm for Vegan food, and for anyone wanting to get the best nutrition out of their diet. It is very interesting to me to notice that even after just 4 days of cooking and eating with you, my tastes have changed and I no longer have such a desire for sweet food or sweet tea. This is something completely unexpected - especially in such a short time, and I think it's to do with the food we made being so satisfying that I no longer crave instant- energy foods.

Susan Podger - www.masks4schools.com

It is safe to say the Module 1 course exceeded my expectations.  Veet was so generous when sharing her experiences, tips and creativity – we truly felt a part of her world!  Although each student had their own specific goals, Veet was able to weave the course content to suit these individual needs, and everyone contributed to the delicious meals.  This was a working kitchen – busy, focused and time-based – goals were set and roles were clear.  I am grateful for the opportunity to learn from Veet, as well as the other students on the course, and am more confident than ever to start my own vegan restaurant.

Jason, Sydney

I have been incorporating a lot of what you taught us in my home kitchen and feel one thousand times more confident in my knowledge and ability.
Module 1 was so full of content and value.  I can't thank you enough for the experience!”

Monica Caligiuri from Real Raw Wild Nutrition

As Hipocrates said many years ago ‘Food is thy medicine and medicine is thy food.’ The vegan cooking school uses that as the basis of all cooking, theory and practice. Using organic ethically sourced produce and the principles of health and well- being.  Veet teaches in a professional, caring way. I have come away from each module with incredible experiences, recipes and knowledge.

Amanda Attard from sweetsandgreens.com.au

Thank you for all the effort you put into your teachings, I felt truly nurtured and nourished at every step of the journey. Each and every meal was a feast and the recipes were so creative and truly scrumptious. I loved the meditation to keep us on task. To top it all we all went home with a goodie bag. If anyone out there is thinking about it, just do it you won’t regret it!!

Allie Godfrey Market Manager North Byron Farmers Market

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