Raw Food Dehydration & Slow Cooking (Online Only)

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Module 6: Raw Food Dehydration & Slow Cooking. Crackers, Breads, Crisps, Cookies & Wraps. The Dangers of high heat cooking and toxic byproducts. – Raw Food Vs Living Food & the preservation of phytochemicals.

Take this as a stand alone course or as Module 6 of the Professional Certificate, Diploma or Advanced Degree Program. This course can also be taken with a 90 minute private tutoring session with one of our expert lecturers at Plant Based Academy. This comprehensive online certificate course will help you understand the science and application of slow cooking and food dehydration practices.

This is a very unique and comprehensive Masterclass in food dehydration without compromise. You will learn how to create medicinal foods using slow cooking methods and food dehydration methods, medicinal foods which are delicious, with great texture, with intact nutrient and enzymatic profile, warm, nourishing and full of the all important fibre. This course will teach you how to prepare amazing medicinal slow cooked foods and dehydrated recipes This course covers the science and chemistry of high heat processing and how this leads to the loss of medicinal qualities of phytochemical compounds, loss of flavour, enzymes and micronutrients. This course is a stand alone course or can be taken as part of our certificate, diploma and degree program. This program is completely online with well structured lessons and many amazing recipes.

Dehydration is one of the oldest methods of food preservation, though methods for drying food have become sophisticated over time. For many people, dehydrating food at home is a convenient way to preserve foods. Molds, yeast and bacteria need water to grow. When foods are sufficiently dehydrated, microorganisms cannot grow and foods will not spoil. Dried fruits and fruit leathers may be used as snack foods; dried vegetables may be added to slow cooked soups, superfoods can be used to make medicinal cakes and cookies. Regular travellers, campers and hikers value dried foods for their light weight, keeping qualities and ease of preparation such as flax crackers, medicinal cookies and kale crisps. Slow cooking in another almost lost art, an incredible way to cook foods breaking down the cell wall for maximum nutrient absorption whilst keeping enzymes and nutrients intact whilst producing amazing flavours. Michelin star chefs understand the true power in the art of slow coking, thus avoiding loss of flavour, loss of moisture and avoiding the addition of Advanced glycation end products (AGEs) and other carcinogenic byproducts of high heat cooking. Advanced glycation end products (AGEs) are proteins or lipids that become glycated as a result of exposure to sugars. They are a bio-marker implicated in aging and the development, or worsening, of many degenerative diseases, such as diabetes, atherosclerosis, chronic kidney disease, and Alzheimer’s disease.

Individuals who may benefit from this course

Practitioners who are seeking comprehensive training in slow coking and food dehydration methods. Individuals with a passion for plant based nutrition and culinary medicine and incorporating slow cooking low temperature techniques for optimal health, performance and longevity. Individuals seeking to learn how to create medicinal refined foods using these techniques. This online certification course is beneficial for individuals who have a keen interest in learning about the medicinal qualities slow low temperature cooking and the profound health enhancement of slow cooking with its preservation on enzymes, flavour and nutrient profile.

Learning Outcomes

By the end of the program, the graduate should be able to:

  • Demonstrate a grasp of the science of slow and low temperature cooking and its role in supporting and optimizing human health and longevity.
  • Competency in advanced slow cooking art, skill, application.
  • Understand the mechanism by which fibre can play a role in treating and prevent metabolic diseases.
  • Safely and effectively incorporate the use of slow cooking and food dehydration into their life and/or clinical practice.
  • Articulate the ways to incorporated culinary medicine via slow cooking and food dehydration

Educational Effectiveness Indicators

  • Comprehensive assignments 
  • Practical Culinary Presentation

Admissions Requirements

  • Interest or qualification in biology, nutrition, or equivalent field, or health professional. 
  • Transitioning to a plant based diet.
  • Clinician looking to incorporate plant based nutrition and slow cooking.
  • Student of nutritional sciences or health sciences.
  • Interest in addressing, preventing and reversing disease states using slow cooking culinary medicine
  • Interest in understanding the byproducts of high heating cooking
  • Interest in dried medicinal foods


Section 1: Introduction To Slow Cooking
Section 2: Main Content Of Slow Cooking
Section 3: The Science OF Slow Cooking
Section 4: Student Summary Slow Cooking
Section 5: The Recipes For Slow Cooking
Section 6: Videos For Slow Cooking
Section 7: Resources For Slow Cooking
Section 8: Assignment For Slow Cooking