The Vegetarian Cooking School

The Vegetarian Chef and Lifestyle Training

This training is for:

People who want to become part of the fastest growing market in organic and ethical food.
People who have wanted to run their own plant based restaurant or catering business or for those who need to be inspired in their current business.
People who would you like to build a repertoire of skills that will support their own and family’s health and wellbeing.

People who have vegan family members and want to learn how to provide wholesome and nutritionally well balanced food.

With the training we offer at The Vegetarian Cooking School you not only learn skills and attain knowledge on all there is to know about healthy and delicious plant based cuisine but you will also be treated with the utmost respect. Only plant based foods sourced ethically and organically will be used and you will not have to handle any meat products or animal bi products.

When I decided to start my business I looked everywhere for a vegetarian chef’s training and the only one I could attend was one where I would be either faced with cooking meat or watching others do so. I was not prepared to compromise my principles and ethics in order to follow my dreams of having a vegetarian catering business. I did it alone and put all I knew from my vast experience of being a vegetarian into practice and learnt along the way.

When I was fifteen I spent a week in a conventional kitchen on work experience. As I was a sensitive young being I was ridiculed and laughed at and was told I could never make it in the world of food if I wasn’t prepared to cook meat. I believed them and didn’t follow my dream. I went on to be a care worker and teacher before embarking on my dream again at the age of thirty-eight and now I bring both my teaching skills and vast knowledge of vegetarian cooking together in one comprehensive training.

The training is a hands-on course where you will be taught by Veet Karen and specialist teachers and trainers. The training is broken up into nine modules, all with 2 to 4 units in each module. Class sizes will be kept small so you can receive lots of individual attention.

You will be required to complete tasks in your own time in between each module in order to pass the module and move onto the next module. Some of these tasks will involve work experience (for those training for home purposes the experience will be at home). The training comprises 300 contact hours plus 400 hours home or work practice.

It is a requirement that you attend the foundation module first and then modules 7,8 & 9 at the end of the training. However modules 2 to 6 can be taken in any order. This way you can complete the course in six quick months or you can choose to do the course over two years.

The training is held in one of the most evolved areas in Australia in regards of organic and ethical food. Byron Bay is a very supportive community for healthy living and healthy eating, with four weekly farmers markets.

All modules have been created to ensure wholefoods, organic, biodynamic and ethical produce is used. In addition to a wholefoods approach the food created in each of the modules will be incredibly delicious as this is essential to preparing great vegetarian cuisine.

The training program

Module 1 Foundation

Unit 1 Safe food handling Protein 1Unit 2 Protein 2 – nutritional benefits of a vegetarian diet and vitamins and minerals in a plant based diet

Unit 3 Organic, biodynamic and ethical produce

Unit 4 Food science and knife skills

Module 2 Raw cuisine

Unit 1 Simple raw cuisineUnit 2 Dehydration

Unit 3 Dehydration and cakes

Module 3 Ayurvedic cuisine

Unit 1 Ayurvedic cuisineUnit 2 Fusion Ayurvedic cuisine

Module 4 Macrobiotic and wholefoods

Unit 1 Macrobiotic cookingUnit 2 Wholefoods cooking

Unit 3 Wholefoods cooking

Module 5 Ferments fermentation, sprouting and sourdough

Unit 1 Sauerkrauts and pickles, sproutingUnit 2 Sourdough and fermented beans (tempeh)

Module 6 Dietary needs

Unit 1 Gluten intolerance and dairy intoleranceUnit 2 Diabetes

Unit 3 Allergies and KPU

Unit 4 Low fod map diets and other specialised diets

Module 7 Menu and meal planning

Unit 1 Menu planningUnit 2 Menu planning

Unit 3 Menu planning

Module 8 Advanced skills

Unit 1 Gourmet vegan vegetarian 1Unit 2 Gourmet presentation 1

Unit 3 Specialist baking skills 1

Module 9 Final hands on practical
3 days of practical hands on experience and graduation

Where is the training held

The training is held in the Byron Bay shire Northern NSW.



Veet Karen and selected expert teachers.



Each day will start at 8:30 am and finish at 5:30 pm and if there is a market day during the module the day will start at 6:45 and finish between 3:30 pm or 5 pm depending on the module.


Dates for 2016

Module one
11th to 14th February
31st March to 3rd April
21st to 24th April
2nd to the 5th June
21st to 24th July
11th to 14th of August
15th to 18th September
1st to 4th December
Other modules for 2016

Module 2 April 8th to 10th
Module 3 May 7th and 8th
module 4 May12th to 14th
Module 5 May 28th to 29th
Module 6 June 9th to 12th
Module 7 June 16th to 18th
Module 8 July 29th to 31st
module 9 August 3rd to 6th

Further in 2016

Module 2 August 19th to 21st
Module 3 August 27th to 28th
module 4 September 8th to 10th
Module 5 October 15th to 16th
Module 6 October 21st to 24th
Module 7 November 4th to 6th
Module 8 December 9th to 11th
Module 9 December 14th to 17th

How to apply

Contact Veet for The Vegetarian Cooking School Training dates, prospectus and application form.

What people are saying about module one

Thank you Veet for the most wonderful 4 day cooking workshop you laid on. It was truly inspirational, innovative and live changing. Thank you so much for sharing your expertise and skills with us all. I felt so motivated I couldn’t wait to get back, stock my cupboards full of whole foods and start to cook!

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

After completing module one of the vegetarian cooking school I am so inspired to experiment and play in the kitchen, creating delights for anyone who steps into my world. I am more than excited for the rest of the course and can tell my cooking science has already shifted up in gears. My presentation, cutting skills, flavour and love for cooking have all multiplied tenfold. Arianne Schreiber.

I enjoyed module one so much! I’ve learnt so much about nutrition, cooking skills and adapting recipes to vegan ingredients!! I am so fired up and excited about cooking again. Veet is a wonderful teacher and the other participants were amazing! I wholeheartedly recommend it!! Caroline Helmore

I first met Veet a few years ago when she catered for a week long Yoga Retreat in Byron Bay. What struck me about her was her amazing fresh and tasty food and the care she took of each and everyone one of us with each meal – it really did feel that there was a lot of love in her food! The chance to join the Vegetarian Cooking School was one I could not miss so I flew down from Cairns especially to join the 1st Module.

Each day was incredible and very inspiring! I was lucky enough to share the experience with 5 other passionate cooks and we all relished the chance to learn and create! Veet has a wealth of knowledge that she is willing to share and such a caring heart – I can truly recommend the school to anyone wanting to become a vegetarian or vegan chef or just cook ‘real’ food at home! Ali Sequeira


You may also like