FOOD FUTURE INSTITUTE

THE FUTURE IS NOW

CONTENT AND IDEAS © MK GLOBAL LLC AND MATTHEW KENNEY CUISINE.

ALL RIGHTS RESERVED. DO NOT DISTRIBUTE WITHOUT PERMISSION.
 CRAFTING THE FUTURE OF FOOD
STARTS HERE.

THE FOOD FUTURE INSTITUTE WAS BUILT BY A TEAM OF FORWARD-THINKING INDIVIDUALS UNITED
BY A SHARED VISION: A WORLD WITH A MORE CONSCIOUS APPROACH TO CONSUMPTION, A FOOD
PARADIGM DRIVEN BY HEALTH, AND A GLOBAL SHIFT IN PRIORITIES TO CREATE A MORE
SUSTAINABLE FUTURE.

THIS VISION IS REALIZED THROUGH THE WORLD'S MOST CUTTING-EDGE CULINARY EDUCATION
PROGRAM COMMITTED TO THE ELEVATED ART OF PLANT-BASED CUISINE – AVAILABLE TO ANY ONE,
AT ANY TIME, AROUND THE WORLD.

HELMED BY CHEF MATTHEW KENNEY, PLANT-BASED FOOD PIONEER AND WORLD-RENOWNED

RESTAURATEUR, THE MKC INNOVATION TEAM HAS CREATED FFI TO BE A PLATFORM WHERE A
DIVERSE COMMUNITY OF LIKE-MINDED STUDENTS, AND THE VAST EXPANSE OF GLOBAL
PERSPECTIVES CAN HELP STRENGTHEN THE MOMENTUM OF OUR MISSION.

AT FFI, WE ENCOURAGE STUDENTS TO CONNECT AND COMMUNICATE THROUGHOUT THEIR LEARNING

EXPERIENCE, ENHANCING COLLECTIVE CREATIVITY AND BROADENING THE SCOPE OF POSSIBILITIES
FOR EACH PARTICIPANT. PLANT-BASED CUISINE IS A CULINARY ART AND AN AREA OF SCHOLASTIC
STUDY, BUT ITS IMPACT EXTENDS FAR BEYOND WHAT YOU WILL LEARN HERE WITH US.
 MISSION
While global culinary institutes are most commonly known for
their mission to mold students into experts of animal-based
gastronomy or contenders for the highest level positions in the
f&b industry, FFI takes an opposite and more authentic
approach, focusing on a much bigger picture of the world at
large.

As a culinary education program, we are training our students

to adapt great skills that may take them to limitless new
prospects and opportunities. With that comes a tremendous
amount of responsibility.

As the producers of our food, chefs have the greatest influence

on the behavior, habits and tendencies manifested through the
daily necessity of consumption. The responsibility involved in
this role is massive; it has the capacity to shape the future in
one way or the other.

VISION
We challenge the conventions of today’s food paradigm,
providing solutions to categorical challenges within multiple
industries through the integration of elevated, authentic and
thoughtful plant-based cuisine. We are committed to the
constant innovation of our products and services; our
responsibility to educate and inspire our peers; the conscious
treatment of the planet and its inhabitants; and to empowering
others through a lifestyle founded on ultimate health,
wellbeing and mindfulful choices.
THE PROGRAM
FFI’s Foundation: Phase I Culinary Program features
over 100 lessons outfitted with extensive visual
features, including videography, photography and
infographics, as well as a curriculum of original recipes
designed specifically for this course. With a sequential
lesson format and frequent instructor feedback,
students are encouraged to explore the variety of tools
and techniques necessary to produce innovative
plant-based cuisine at its most refined level.

The course is designed for a personalized student

experience, and lessons can be consumed as quickly
or as slowly as preferred. While offering extensive
instruction on the technical aspects of classical
culinary training, Foundation: Phase I is also a
manifestation of Chef Kenney’s passion for creating
delicious food that is fun to cook, good for your body
and in harmony with the planet.
CLASSICAL TRAINING
WITH INNOVATIVE
APPROACHES

FFI encourages students to explore their passion for

plant-based cuisine through an open-minded
approach founded on technical culinary practices as
well as individual creativity. This course is designed to
equip each student with all of the proprietary
techniques and tactical mechanisms that comprise
the study of culinary arts, while providing them with
the support and encouragement to confidently
execute not only our recipes, but to create their own
imaginative dishes going forward.

Course content is in line with the classical background

of Chef Matthew Kenney, the Founder & CEO of FFI
and MKC, who trained at New York City’s French
Culinary Institute and has over 30 years of experience
in the culinary industry. Each lesson fuses the
fundamental techniques of classical culinary training
with the creative experimentation showcased by MKC
restaurants around the globe. Students will not only
learn all of the practical aspects of culinary studies,
but expand their outlook on creative possibilities
when constructing and presenting plant-based
recipes.
TOOLS, TECHNIQUES
+ METHODS
Prior cooking experience is not mandatory nor required to
enroll with FFI and our course is designed to welcome
students of all levels. However, it should be noted that our
culinary programs are labor-intensive and cover a wide
range of techniques and skills. Along with informing on the
basics of classical instruction, including knife skills, flavor
and texture balancing, the course will also cover artful
plating, the use of cutting-edge equipment, and the
implementation of innovative techniques.

Students will become familiar with a wide range of

ingredients, from spices and herbs to fruit and vegetable
produce. As always, we encourage the use of seasonal and
local ingredients, regardless of geographic location and
access; however, we encourage students to learn how to
substitute and improvise. This also applies to making
suitable adjustments due to allergies or dietary restrictions
where possible. Students are guided through equipment
and ingredient needs in order to produce an experience
similar to that of a classroom environment but with the
convenience and familiarity of their own home kitchen.
SUPPORTIVE + COLLABORATIVE
LEARNING ENVIRONMENT
FFI operates in an online platform, to which there
are many advantages. The curriculum’s fresh
approach teaches specific skills in each lesson, but
it's flexible format allows each student the space
to develop and pursue their own creative projects
and work at their own pace. While the course will
be completed from home rather than on site, the
website is outfitted with in-depth videos, an
abundance of student resources, instructor
feedback and online support from the MKC team. It
is the ideal learning environment for students to
form and build a strong foundation of culinary
knowledge and know-how from anywhere in the
world.

The global student-base that our platform allows

for also encourages the intersection of a myriad of
cultures and perspectives, strengthening the
overall learning experience through connection
and communication. Peer review is a great way for
the class to inspire, learn from and support each
other. Access to this diverse online community
enhances the collective creativity of the class,
serving as a bridge between like-minded students
and an opportunity for broader possibilities.
EXTENSIVE, ORIGINAL &
CUTTING-EDGE CONTENT
FFI’s curriculum is entirely chef-driven. The program’s
extensive, refined instruction fuses the classic building blocks
of culinary programs with MKC’s own unique brand of creative
innovation, evolved techniques, and artistic stylization. All
lessons are supplemented with visual media to provide
students with comprehensive guidance and clear instruction.

Integrated videos, an interactive platform and direct instructor

feedback create the ideal platform to build a culinary
foundation, and grow in more advanced courses. The
curriculum’s fresh approach teaches specific skills in each
course, but also gives students the space to develop and
pursue their own creative projects.

Most of the course features step-by-step tutorials and cooking

lessons led by Chef Matthew Kenney, along with appearances
and instructions from MKTK Chefs who specialize in certain
food categories, such as pasta, pizza, or pastry. Every teacher
is a master in the craft they are teaching.
COMMUNITY
Viewing others’ assignments inspires future work, and is a
great way for the class to learn and support each other. The
program welcomes students with a range of skills, from
advanced chefs to first time beginners. Online classes bring
together a myriad of cultures and backgrounds, presenting a
perfect opportunity to expand the mind and learn from each
other.

FFI offers students from all over the world the opportunity to
study plant-based cuisine in their home kitchen. The
program’s extensive, refined living cuisine instruction is
based on the classic building blocks of culinary programs,
enabling students to execute innovative plant-based cuisine
at the highest level. Integrated videos, an interactive platform
and direct instructor feedback create the ideal platform to
build a culinary foundation, and grow in more advanced
courses. The curriculum’s fresh approach teaches specific
skills in each course, but also gives students the space to
develop and pursue their own creative projects. The online
format allows for original content that may be impossible
with on-site facilities, such as in depth studies of organic
farming, harvesting plant-based products, and guest
lecturers from around the world. Our dynamic online
program successfully integrates a hands-on learning
experience through lessons built around multimedia and
personalized feedback.
ENROLLMENT
Enrollment in FFI allows students to begin taking
lessons immediately after payment. The course is
designed in a sequential format, and students will not
have access to future lessons until they have uploaded
the requisite assignments to the prior lesson. The
curriculum must be followed in the designated order in
which it appears.

Though students are free to set their own pace as they

progress through the program, receiving an official
Certificate of Completion from FFI is dependent on the
fulfillment of all lessons and student assignment
submissions within one year of enrollment.

There is no designated registration date for this course;

students are welcome to enroll at any given time. The
absence of cut-offs or “due dates” enables the student
to work around their own individual schedule and
progress through their lessons at the speed that feels
most comfortable to them. That being said, we
encourage consistent time and effort in order to get the
most of your education and succeed in completing
every lesson.

Total cost of course:

One-time payment of 350 USD
Please note that this is not a subscription plan, and FFI will not seek
further payments following your initial payment for one-year access.
EQUIPMENT ESSENTIALS
While quality ingredients are essential to create delicious plant-based cuisine and technical proficiency is
necessary to transform a plant into culinary art, proper equipment is required to produce advanced results.
Our team at FFI recommends the following tools and machines for you to create the best cuisine possible.
Many of you already have a lot of these in your home kitchen and while there is some flexibility with brands,
sizes and even foregoing certain components (which will be reflected in your curriculum), we do recommend
that you obtain as many of those tools as possible. While this list may be intimidating at first, please remember
that you will be preparing more than 100 recipes in the course of a year (or less if you are ambitious!) and you
will have these forever. The list below are the team’s favorites for use at home.

SPECIALTY APPLIANCES SMALLWARES

HIGH SPEED BLENDER CHEF’S KNIFE
STAND MIXER MANDOLINE
PASTA ATTACHMENT: SHEETER, FETTUCCINE, GLASS AND STEEL BOWLS, SMALL,
EXTRUDER MEDIUM, LARGE
ICE CREAM BOWL ATTACHMENT RUBBER SPATULA
OFFSET SPATULA
FOOD PROCESSOR
WHISK
DEHYDRATOR + DEHYDRATOR SHEETS
FINE MESH STRAINER
KITCHEN SCALE ROLLING PIN
KITCHEN TORCH AND BUTANE
BAKING
POTS AND PANS
ROUND PASTRY CUTTERS (PREFERABLY
SAUCE POTS WITH LIDS WITH NO HANDLE)
HEAVY BOTTOM SAUCE PAN PASTRY BRUSH
CAST-IRON SKILLET STEEL BENCH SCRAPER
NON-STICK PAN FLUTED PASTA CUTTER WHEEL 1
1/2-INCH
MOLDS AND OVEN-SAFE
DISPOSABLES
TARTE MOLD, 9-INCH
SHEET TRAY WITH COOLING RACK PARCHMENT PAPER
VINYL OR LATEX GLOVES
CASSEROLE OR OTHER BAKING DISH
CHEESECLOTH
SYLLABUS
MODULE 1: KITCHEN FOUNDATION MODULE 7: THE HUMBLE POTATO MODULE 13: FLOUR + WATER
+ KNIFE SKILLS POTATO + CELERIAC ROSTI FETTUCCINE PESTO
MISE EN PLACE POTATO PAVE CHARCOAL AGNOLOTTI
CAPPELLETTI
KNIFE SKILLS 1 GNOCCHI MUSHROOM CREMA
TORTELLI
KNIFE SKILLS 2 AVOCADO TIKKA + POTATO BREAD COUSCOUS
GAZPACHO POTATO POT PIE CAVATELLI
MUSHROOM ESCABECHE FUSILLI
MODULE 8: RICE + GRAINS + PULSES BEET FARFELLE
MODULE 2: FUNDAMENTALS OF SPINACH PAPPARDELLE
CHICKPEA SOCCA
RAW CUISINE SAFFRON RISOTTO MODULE 14: COMFORT
NORI HAND ROLL PAELLA
NACHOS
HEIRLOOM TOMATO + ZUCCHINI LASAGNE BLINI + CAVIAR
MAC N’ CHEESE
KELP NOODLE CACIO E PEPE LENTIL PATE MEZZE PLATE + PITA BREAD
RAW PIZZA CHOUX FARCI MOUSSAKA
BLACKBERRY CHEESECAKE HUNGRY ANGELINA BURGER
MODULE 9: SHALLOW FRY LASAGNE
MODULE 3: FERMENTATION KIBBEH + MINTED YOGURT BAKED RIGATONI
EMPANADA FRUIT CRUMBLE
COCONUT CREAM + COCONUT YOGURT
KOMBUCHA CRAB CAKE + REMOULADE
PARISIENNE GNOCCHI
MODULE 15: BREAKFAST + BRUNCH
INFUSED TAMARI
BISCOTTI + SCONES
SPROUTED BELUGA LENTILS
MODULE 1O: CENTER OF PLATE BAGELS + CREAM CHEESE
KIMCHI QUICHE
EGGPLANT DASHI GF MILLET TOAST
MODULE 4: PANTRY, FREEZER + SALT BAKED CELERY ROOT EGGS BENEDICT
BLENDS BROCCOLI XO STRAWBERRY SHORTCAKE
NUT + SEED MILKS, SMOOTHIES + TRUFFLES VEGETABLE TERRINE GF CHOCOLATE DONUTS
ICE CREAMS LAYERED VEGETABLE ROULADE
MODULE 16: YEASTED BREADS
CEREALS
MODULE 11: ENCAPSULATED SEEDED BREAD
SHERBETS + SORBETS
FOODS BRIOCHE + BUTTER
MODULE 5: FROMAGERIE CABBAGE + MASA TACOS CINNAMON ROLLS
TANGZHONG
CHEESE BASE + CULTURED CREAM GYOZA + MISO GLAZE
YEASTED DONUTS
ARTISANAL CHEESES DOLMA CROISSANTS
OLIVE CHEVRE YUBA PISSALDIER
CRACKERS + CONDIMENTS DOSA
MOZZARELLA CAPRESE KIMCHI DUMPLINGS MODULE 17: SWEET FINALE
BANANA COCONUT TART
MODULE 6: SALADS AND DRESSINGS MODULE 12: PIZZA CHOCOLATE TART
COBB SALAD GF PIZZA CHOCOLATE MOUSSE
MAKING + STRETCHING DOUGH MOCHI CAKE
CALIFORNIA SALAD
PIZZA VARIETIES PAVLOVA
KHAO YUM RICE SALAD RED VELVET CAKE
THAI SALAD FOCACCIA
MACARON
BEET TARTARE PATE DE FRUIT
OUR PHILOSOPHY
There is no relationship comparable to that of a chef and their ingredients. As you
can imagine, this interconnectedness has deep-rooted origins that are quite literally
built from the ground up. A level of respect is demanded of the chef through all
phases of the culinary process. Only then will we understand the true artistic and
culinary value of the sustenance of our Earth, the energy that has timelessly
transitioned between sun, space, soil and seasons, yet has materialized, in this
moment, as the course placed in front of you.

Rooted in a deep respect for the planet and its inhabitants, we emphasize
transparency in the sourcing of ingredients and the way that they are prepared. In
each of our restaurants, we rely on the fresh, seasonal and local ingredients that are
responsibly sourced by regional suppliers. The planting, growing, harvesting,
trading, preparing and serving of food is born through a design of ingrained
connectivity, and strive to highlight the symbiotic interrelation between human
consumption and an Earth approached with mindful intention.

We challenge the conventions of today’s food paradigm, providing solutions to

categorical challenges within multiple industries through the integration of
elevated, authentic and thoughtful plant-based cuisine. We are committed to the
constant innovation of our products and services; our responsibility to educate and
inspire our peers; the conscious treatment of the planet and its inhabitants; and to
empowering others through a lifestyle founded on ultimate health, wellbeing and
mindfulful choices.

Curriculum employs a modern, creative approach structured so that students build

on their techniques as they progress through cou=rses. Students execute innovative
plant-based cuisine at the highest level, learn from a variety of specialized courses,
and expand their skill set.
THE ROLE OF THE CHEF
An excerpt from kenney’s latest cookbook:

“Chefs have historically dealt in pleasure, indulgence, and foods that ultimately do more harm than good to our health and the
health of our planet, and cause extremely poor treatment of animals. We have a responsibility to do what is right and what is best
for the world. I believe chefs have the ability to improve global health more than doctors, politicians, and educators, combined.

Most food served these days is a product of overindulgence, overprocessing, and, largely, addictions to food that have skewed
what our body really needs and wants. I feel fortunate to have learned, through years of yoga and mindfulness, about what i put
in my body and by listening to my body, that what actually tastes the best is also what is good for us. Food is not meant simply to
satisfy our cravings, addictions, and indulgences. It is meant to fuel us, to sustain us, to give us positive energy and create one big
sustainable ecosystem. But many have gone so far off track that the only way to get back is to empower change, to educate, to
inspire, and, ultimately, to create a full-on paradigm shift in the global food world. That is what we aspire to do.

Many believe that filmmakers and journalists will be the most influential in creating this shift. Others feel that writers will educate
us about this need for change, and that new, innovative brands will create alluring products to change our behavior. I believe
chefs are the most powerful advocates out there. The one thing most of us do every day is eat. Billions of people, every day, are
making choices about food. Those food choices are influenced by what we like to eat, economics, what the media tells us, and
what is put in front of us—at home, at school, at work, and on the street, or just wherever we encounter food as we go about our
daily lives.

The tipping point will happen when enough influential chefs let go of the old standard of “flavor first,” while at the same time
realizing that healthier food—plant-based food—is indeed even more flavorful than conventional cuisine. A world that largely
thrives on plants, that at least becomes plant-centric, is a better world, a happier world, a healthier place, and it is a world
changed. I firmly believe that chefs have the ability to do this. They are the ones buying, cooking, and serving the food, and
creating choices for people. Chefs are the tastemakers. The upside for chefs is that they, too, will have longer, more sustainable
careers that offer far more opportunity than just cooking. Chefs can be the educators, thought leaders, and the health influencers
of the world ahead.

I like to think often about what it will look like when a couple hundred of the world’s most influential chefs (a small number, really)
embrace the plant-based lifestyle and apply all their efforts, and all their influence, toward this way of living. The world would
change very quickly. The planet would thank us. Animals would be saved from merciless treatment. That is the beauty of this way
of life. It is in harmony with the universe. Chefs owe it to us to lead the way.”
 ABOUT MKC
Matthew Kenney graduated from the French Culinary Institute and,
after working in upscale New York City kitchens, opened a number of
his own highly regarded restaurants in New York and along the East
Coast. He has earned several awards, including being named one of
America’s Best New Chefs by Food and Wine Magazine and was twice
nominated as a Rising Star Chef in America by the James Beard
Foundation. Kenney has appeared on numerous food and talk shows,
and regularly lectures on the subject of food and health, including two
highly-watched TEDx talks.

Having grown up on the coast of Maine and being an avid

outdoorsman, Kenney’s success lies within his innate understanding of
seasonal and local ingredients, his classical culinary training and
extensive travel background. His plant-based career began as a raw
food chef, and Kenney’s application of contemporary methods and
techniques, along with a firm commitment to innovative recipes and
culinary aesthetic, has enabled him to continuously evolve his craft
and bring plant-based cuisine to the mainstream.

In 2009, Kenney founded the world’s first classically structured raw

food culinary academy. Matthew Kenney Academy has graduated
students from over 30 countries, opening several global pop-up
locations and an online program, which operated until 2017. Matthew
has also partnered with numerous industry leaders throughout
Australia, Europe, South America, and the Middle East in recent years,
expanding the presence of MKC in global markets through licensing
agreements, culinary consulting, educational events and chef
conferences.
FAQ
Q: DO I NEED TO HAVE ANY PRIOR CULINARY EXPERIENCE TO TAKE THE COURSE?
A: Prior cooking experience is not mandatory nor required to enroll with FFI. However, it should be noted that our culinary programs are labor-intensive and cover a wide range of
techniques and skills throughout the course. All students should expect to dedicate a considerable amount of time and effort to get through Foundation: Phase 1, but coursework for
beginners may entail additional time to complete each assignment as they develop their skill set. We generally recommend that students have a basic level of comfort in the kitchen prior
to enrolling, but we encourage and support all prospective students committed to a high-level education in the plant-based culinary arts to train with FFI.

Q: IS THE ENTIRE COURSE PLANT-BASED?

A: FFI is an entirely plant-based culinary institution. Foundation: Phase 1, as well as future courses, utilize explicitly plant-based ingredients. All ingredients included in each recipe and
module do not contain animal products and are 100% plant-based.

Q: I HAVE ALLERGIES AND SPECIAL DIETARY NEEDS. HOW CAN I ALTER YOUR RECIPES TO MEET THEM? (INCLUDING GLUTEN-FREE)
A: Every recipe and cooking assignment throughout the course provides a detailed list of ingredients and allergen information. Many of our recipes are inherently gluten-free, but the FFI
team has developed a comprehensive GF Guide to 100% of the course’s lessons and recipes to accomodate those who do not eat gluten. The GF version is included in your purchase of
the course, so all students can access the GF-adjusted recipes in addition to those containing gluten.
Wherever possible, our chefs have provided recommended substitutions for other allergies, but these limitations should be considered before enrollment – especially in the event that
a student has severe intolerance to any food, including tree nuts. Please contact our FFI support team with any further questions involving concerns about serious food intolerances and
allergies.

Q: WHAT EQUIPMENT DO I NEED?

A: You can find the general equipment list in this document on page 12. We also provide a more in-depth overview of everything needed in all 117 lessons in a comprehensive document,
which is available as a resource in the student modoule and accessible after enrollment. We also provide this information in the intro portion of each module, detailing what is needed
for groceries and equipment for the following lessons.

Q: AM I RESPONSIBLE FOR ACQUIRING ALL OF THE EQUIPMENT AND INGREDIENTS NEEDED FOR EACH LESSON?
A: All students are expected to provide their own equipment, ingredients and work space. This course is designed as a work-from-home experience. Our instructors provide guidance for
groceries and equipment needed for each lesson, and it is the responsibility of the student to obtain the necessary materials required throughout the course. Once you have purchased
your equipment and graduated the course, you will not only have a strong knowledge base of their applications, but have the ability to utilize them in future projects.

Q: ARE THERE ANY ALTERNATIVES FOR EQUIPMENT THAT I DON’T ALREADY OWN?
A: Some recipes and lessons can be completed with alternative equipment to those listed by FFI, though students should note that the process and/or outcome of their assignments
may be affected. Though some lessons are flexible with equipment requirements, not all assignments can be completed in the absence of certain tools and appliances –  but our
instructors are ready to answer any specific questions and provide their advise at all times throughout the course, helping you find the best solution.

Q: ONCE I PURCHASE THE COURSE, WHEN DOES THE FIRST LESSON BEGIN?
A: Students gain access to the first lesson immediately upon enrollment. However, it should be noted that some recipes and assignments require varying preparation times prior to start.
For example, some ingredients will need to be soaked or dehydrated many hours in advance; this information is listed in the lesson syllabus.

Q: CAN I CHOOSE THE ORDER OF WHICH LESSONS I TAKE?

A: Lessons are structured in a sequential format; students must complete each assignment in the order that they appear before moving on to the next module. The course format is
structured so that students can learn and cultivate the techniques and skill sets needed to move through the lessons with preparedness and comprehension. Future lessons cannot be
unlocked until the previous assignment is completed and students have uploaded their submissions.

Q: WHAT IS THE LENGTH OF THE PROGRAM?

A: Students should expect to spend a minimum of roughly 200 hours of learning, which consists of practical cooking exercises, student assignments, and three comprehensive practical
exams – two throughout the course, and one final project at its conclusion. Participation time will vary greatly depending on skill level and time organization. Time needed to shop for
equipment, adequately prepare ingredients, and acquire fresh groceries on a regular basis should also be considered when acknowledging overall time commitment. We estimate that
the entire course can be completed in 3 months if a student is studying full-time (i.e., completing roughly 1 module, or about 5 lessons, a week). However, you will have instructor support
for an entire year, so time commitment is entirely up to the student.
FAQ
Q: HOW MANY HOURS A WEEK SHOULD I SPEND ON COURSEWORK?
A: Students are ultimately responsible for the pace at which they progress through the course, and lessons can be completed at a speed that feels most comfortable to the student.
However, it takes regular work and discipline to develop a comprehensive understanding of the skills and culinary abilities taught by this course. FFI recommends that a consistent pace
be maintained on a weekly basis for maximum educational benefit, and students should aim to complete 2-3 lessons a week if possible.

Q: HOW LONG DO I HAVE ACCESS TO COURSE MATERIALS? WHAT IF I NEED MORE TIME?
A: After paying the one-time enrollment fee of 350 USD, students have access to course material indefinitely, starting from the day of payment. However, in order to receive a Certificate
of Completion from FFI and Matthew Kenney, all courses must be completed within one year. Those who do not complete the course in that time frame will be able to continue veiwing
their lessons and signing into the portal, but they will no longer have access to our support team, receive feedback or grading, or submit assignments. After one year, the course materials
are available to you with a “view-only” status.

Q: WILL I RECEIVE CERTIFICATION FOR COMPLETING THIS COURSE?

A: Upon successful completion of the course, students will receive a Certificate of Completion from FFI, signed and acknowledged by Matthew Kenney. Graduates may download their
certificates and post to their websites, resumes, social media accounts or wherever else they see fit.

Q: HOW WILL I BE GRADED?

A: Our team of instructors will provide feedback, whenever necessary, along the way – especially if students are having difficulty with a particular lesson or recipe – but the majority of
grading is structured around your midterm and final assignments. These are project-based assignments at the midterm and course end, allowing students to apply the skills that they
have learned to independent creative pursuits. In these assignments, students will be able to create multi-course tasting menus with their own original recipes, allowing our instructors
to gage the individual progress of each student through real-life applications of their skill set. Throughout the course, the FFI team encourages you to reach out to our instructors at any
point through the “live chat” function (or the support email) within the student portal. Our team is more than happy to provide any feedback, tips, or guidance regarding any recipe, process
or submission. We will even video chat with our students if more hands-on assistance is necessary.

Q: WHAT GRADE DO I NEED TO GRADUATE?

A: At FFI, participation, dedication and effort have a larger impact on our grading system than traditional notions of getting a lesson “wrong” or “right”. We acknowledge that we are
teaching an art, and that by encouraging personal expression, creativity and improvisation, a proper grading criteria simply does not exist. All we ask is that each student applies
themselves and strives to express their passion in every way that they can. This is a challenging course, and though grading is not “hard” in the traditional sense, the lessons require a
considerable amount of time and commitment. We want to see how that effort pays off, and how learned skills can be translated into real-life artistic pursuits. As discussed in the previous
FAQ explanation, the independent projects account for a considerable amount of student grading. There are two project-based assignments at the midterm and course end, which allow
students to apply the skills that they have learned thus far to individual creative work. In these assignments, students will be able to create multi-course tasting menus with their own
original recipes, and express their unique passions and real-life applications of the skills acquired thus far in their education. The grading on these two crucial projects are more hands-on
from the instructor perspective, and our team will make sure that our students are making appropriate progress through feedback and guidance. All students who apply themselves and
put in the necessary time to complete the course within one year will be awarded a Certificate of Completion from FFI.

Q: DO I NEED ANY MATERIALS ASIDE FROM EQUIPMENT AND INGREDIENTS?

A: Aside from the necessary equipment, ingredients, and a working kitchen space, the only other requirement is online access to course lessons. We recommend that students use a
laptop or tablet for the most seamless learning experience, but any device with internet access can be used to log in to the student portal and view lesson modules.

Q: DOES THIS COURSE QUALIFY ME FOR A JOB IN THE FOOD AND BEVERAGE INDUSTRY?
A: Like other online culinary programs, FFI cannot guarantee any form of employment upon course completion – the securing of a career position involves multiple outside factors
involved in the employer’s hiring decision that are beyond the scope of our services. With that being said, Matthew Kenney Cuisine is a globally recognized lifestyle brand and a leader in
several markets within the plant-based industry, and training with FFI will provide students with many advantages going forward.

Q: WHAT IS THE CANCELLATION AND REFUND POLICY?

A: Please contact FFI’s support team in the event that a cancellation is requested. Our team appreciates feedback on level of course difficulty, equipment and ingredient demands, or any
other obstacles preventing further pursuit of our programs. We will work with students on a case to case basis to resolve any issues that arise.
CONTACT
GENERAL INQUIRIES:
INFO@FOODFUTUREINSTITUTE.COM

STUDENT INQUIRIES:
STUDENT@FOODFUTUREINSTITUTE.COM

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MATTHEW KENNEY CUISINE IS BASED IN LOS ANGELES, CALIFORNIA.

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