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Culinary Foundations Level 1

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Unit 1: Culinary Foundations Level 1 Overview
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This unit provides an overview and orientation to the Culinary Foundations Level 1 course. It sets expectations and provides instructions on how to use the course platform to progress through activities and assessments.
Orientation
Course Orientation
  • Task 1: Introduction
  • Task 2: Course Orientation & Objectives
  • Task 3: How to Learn with Rouxbe
  • Task 4: The Map of Cooking & The Cooking Methods Wheel
  • Task 5: Activity | Make Your Go-To Dish
Complementary Skills for Culinarians
  • Task 6: Teamwork & Operational Awareness
  • Task 7: The Basics of Being a Team Member
  • Task 8: Problem Solving & Judgment
  • Task 9: Proactive vs. Reactive Problem Solving
  • Task 10: Pride & Respect
  • Task 11: Professional Presence & Appearance
End of Unit 1
Unit 2: Knives, Knife Cuts & Knife Sharpening
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This unit charts a path for you to become more comfortable and proficient with handling a knife. Since a knife is the most important tool in the kitchen, we offer guidance on how to select and care for your knives while giving you ample opportunity to practice your skills.
Orientation
Unit Orientation
  • Task 12: Unit Orientation & Objectives
  • Task 13: Complete Your Self Assessment
  • Task 14: Unit Pre-Assessment
Selecting a Knife Set
  • Task 15: Selecting a Kitchen Knife Set
  • Task 16: Label the Parts of a Chef's Knife
Proper Knife Handling
  • Task 17: Handling a Chef's Knife
  • Task 18: The Bench Scraper Practice Activity
  • Task 19: Practice Honing Your Knife
How to Cut with a Chef’s Knife
  • Task 20: How to Cut Using a Chef's Knife
  • Task 21: Activity | Label Knife Cuts
  • Task 22: LIVE GRADED - Demonstrate Safe Cutting Techniques
  • Task 23: Activity | Knife Cut Variations
Sharpening Your Knife
  • Task 24: Knife Sharpening with a Whetstone
Review
Unit Review
  • Task 25: Unit Review & Quiz Preparation
  • Task 26: Unit Quiz
  • Task 27: Activity: Practice & Share Your Photos
End of Unit 2
Unit 3: Food & Kitchen Safety
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Foodborne illness can be an issue both inside and outside of the kitchen, regardless of how well we think we know our food supply chain. Symptoms can range from an upset stomach to nausea, diarrhea or vomiting. In this unit, you'll learn techniques and habits to keep your loved ones happy and healthy.
Orientation
Unit Orientation
  • Task 28: Unit Orientation & Objectives
  • Task 29: Complete Your Self Assessment
  • Task 30: Unit Pre-Assessment
Introduction to Food Safety
  • Task 31: Introduction to Food Safety
  • Task 32: Causes of Foodborne Illness
  • Task 33: Types of Pathogens
  • Task 34: Keys to Food Safety
Handwashing
  • Task 35: Introduction to Handwashing
  • Task 36: When to Wash Your Hands
  • Task 37: Proper Handwashing
  • Task 38: Practice
Buying & Storing Food
  • Task 39: Buying Food Safely
  • Task 40: Potentially Hazardous Foods
  • Task 41: Buying Food Safely
  • Task 42: Storing Food Safely
  • Task 43: Storing Food in the Refrigerator
  • Task 44: Quiz: Storing Food in the Refrigerator
  • Task 45: More Refrigerator Tips
  • Task 46: Storing Food in the Freezer
  • Task 47: Storing Dry Goods
  • Task 48: Storing Leftovers
Preparing Food
  • Task 49: Preparing Food Safely
  • Task 50: Cross-Contamination
  • Task 51: The Danger Zone
  • Task 52: Cooking Food Thoroughly
  • Task 53: Using Thermometers
Cleaning Up
  • Task 54: Cleaning for Food Safety
  • Task 55: When to Clean
  • Task 56: Cleaning Counters & Cutting Boards
Kitchen Safety Basics
  • Task 57: Introduction to Kitchen Safety
  • Task 58: Types of Hazards
  • Task 59: Basic First Aid
Review
Unit Review & Quiz Preparation
  • Task 60: Unit Review & Quiz Preparation
  • Task 61: Unit Quiz
End of Unit 3
Unit 4: Dry-Heat Cooking Methods
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This unit focuses on dry-heat cooking methods. It will introduce some foundational information on how to heat a pan so you can properly pan fry food. In this unit, you will learn the few key indicators to look for when pan-frying along with some simple, yet, effective cooking methods that will enable you to master the art of pan frying. This unit also introduces the concepts of sweating, sautéing, breading, battering and the stir-fry technique.
Orientation
Unit Orientation
  • Task 62: Unit Orientation & Objectives
  • Task 63: Complete Your Self Assessment
  • Task 64: Unit Pre-Assessment
How to Pan Fry
  • Task 65: Pan Frying
  • Task 66: Perform the Water Test
  • Task 67: Pan Frying Challenge Questions
  • Task 68: Re-Order Activity: Pan Frying Sequence
  • Task 69: Pan Frying Thick vs. Thin Ingredients
  • Task 70: LIVE GRADED - Pan Fry Chicken Medallions
Pan Tossing
  • Task 71: Pan Tossing
How to Sweat Ingredients
  • Task 72: How to Sweat Ingredients
How to Sauté
  • Task 73: How to Sauté
  • Task 74: LIVE GRADED - Sauté Mushrooms
Searing
  • Task 75: Searing
How to Bread & Batter Foods
  • Task 76: How to Bread & Batter Foods
How to Shallow Fry & Deep Fry
  • Task 77: How to Shallow Fry & Deep Fry
Introduction to Stir-Frying
  • Task 78: Introduction to Stir-Frying
How to Stir-Fry
  • Task 79: How to Stir-Fry
Review
Unit Review
  • Task 80: Unit Review & Quiz Preparation
  • Task 81: Unit Quiz
  • Task 82: Activity: Practice & Share Your Photos
End of Unit 4
Unit 5: Moist-Heat Cooking Methods
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This unit focuses on moist-heat cooking methods. Moist methods allow you to create a variety of delicious dishes that use hot liquid or steam for their preparation. In this unit, you will learn some simple yet effective methods that will enable you to master the art of submersion cooking. This unit will also introduce you to the cooking methods of braising, poaching, steaming, stewing and simmering.
Orientation
Unit Orientation
  • Task 83: Unit Orientation & Objectives
  • Task 84: Complete Your Self Assessment
  • Task 85: Unit Pre-Assessment
Submersion Cooking Methods
  • Task 86: Submersion Cooking Methods
Combination Cooking Fundamentals
  • Task 87: Combination Cooking Fundamentals
Braising | Combination Cooking
  • Task 88: Braising | Combination Cooking
Stewing | Combination Cooking
  • Task 89: Stewing | Combination Cooking
  • Task 90: Re-Order Activity: Stewing Steps
Pot Roasting | Combination Cooking
  • Task 91: Pot Roasting | Combination Cooking
Steaming | Introduction
  • Task 92: Steaming Introduction
  • Task 93: Question Reveal Activity
Steaming | Basics
  • Task 94: Steaming Basics
  • Task 95: Image Select Activity
Pressure Cooking
  • Task 96: Introduction to Pressure Cooking
  • Task 97: What is Pressure Cooking?
  • Task 98: Cooking with a Pressure Cooker
  • Task 99: Pressure Cooker Safety
Review
Unit Review
  • Task 100: Unit Review & Quiz Preparation
  • Task 101: Unit Quiz
  • Task 102: Activity: Practice & Share Your Photos
End of Unit 5
Unit 6: How to Make Stock
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In this unit you will learn to prepare the most common types of stocks, including dark stock, short stock, chicken, veal, beef and vegetable stocks, as well as broths.
Orientation
Unit Orientation
  • Task 103: Unit Orientation & Objectives
  • Task 104: Complete Your Self-Assessment
  • Task 105: Unit Pre-Assessment
How to Make Stock | Fundamentals
  • Task 106: How to Make Stock | Fundamentals
How to Make Dark Stock
  • Task 107: How to Make Dark Stock
How to Make Short Stock
  • Task 108: How to Make Short Stock
How to Make Broth
  • Task 109: How to Make Broth
  • Task 110: LIVE GRADED - Make a White Broth
How to Make Veal & Beef Stock
  • Task 111: How to Make Veal & Beef Stock
  • Task 112: Re-Order Activity
Plant-Based Stocks
  • Task 113: Plant-Based Stocks | Introduction
  • Task 114: Vegetable Stock
Review
Unit Review
  • Task 115: Unit Review & Quiz Preparation
  • Task 116: Unit Quiz
  • Task 117: Activity: Practice & Share Your Photos
End of Unit 6
Unit 7: Seasoning
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This unit introduces you to the techniques of correct and balanced seasoning. Brining, salting, cooking with herbs and marinating will be the main focus as you learn to build deep, delicious flavor in your dishes.
Orientation
Unit Orientation
  • Task 118: Unit Orientation & Objectives
  • Task 119: Complete Your Self Assessment
  • Task 120: Unit Pre-Assessment
Basic Seasoning
  • Task 121: How to Season with Salt
How to Brine
  • Task 122: How to Brine
How to Use & Cook with Herbs
  • Task 123: How to Use & Cook with Herbs
Marinades
  • Task 124: How to Marinate Foods
Fats & Oils
  • Task 125: Fats & Oils | Introduction
  • Task 126: Choosing Fats
  • Task 127: How to Select Quality Olive Oil
  • Task 128: Using Fats
Acids: Vinegars, Alcohol & Citrus
  • Task 129: Acids: Vinegars, Alcohol & Citrus | Introduction
  • Task 130: Choosing & Using Acids | Vinegars
  • Task 131: How to Choose Quality Balsamic Vinegar
  • Task 132: Choosing & Using Acids | Citrus & Alcohol
Review
Unit Review
  • Task 133: Unit Review & Quiz Preparation
  • Task 134: Unit Quiz
  • Task 135: Activity: Practice & Share Your Photos
End of Unit 7
Unit 8: Plating
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Excellent, consistent, and quick plating takes just a bit of forethought, practice and skill. In this unit, you will identify the anatomy of a plate and look at plate design. You will also learn how to set up your workstation in order to efficiently plate, sauce and garnish. In addition, you will learn how to inspect a finished plate before serving it to a diner.
Orientation
Unit Orientation
  • Task 136: Unit Orientation & Objectives
  • Task 137: Complete Your Self Assessment
  • Task 138: Unit Pre-Assessment
The Basics of Plating
  • Task 139: The Basics of Plating
  • Task 140: LIVE GRADED - Plating A Dish
Review
Unit Review
  • Task 141: Unit Review & Quiz Preparation
  • Task 142: Unit Quiz
  • Task 143: Recipe Plating Gallery
End of Unit 8
Unit 9: Nutrition in The Kitchen
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This unit begins to build a nutritional foundation that will help you make decisions related to personal health and our food supply, and shed light on various dietary restrictions that could influence cooking.
Orientation
Unit Orientation
  • Task 144: Unit Orientation & Objectives
  • Task 145: Complete Your Self Assessment
  • Task 146: Unit Pre-Assessment
Basic Nutrition
  • Task 147: Our Functional Foods Approach
  • Task 148: Macronutrients
  • Task 149: Micronutrients
Diets & Dietary Restrictions
  • Task 150: Understanding Ways of Eating
  • Task 151: Different Ways of Eating by Choice
  • Task 152: Common Dietary Restrictions & Allergies
  • Task 153: Activity | Submit Your Response
Basics of Cooking to Support Health
  • Task 154: Cooking to Support Health
  • Task 155: The Cook as Health Ambassador
  • Task 156: Basics of Health Supportive Cooking
Review
Unit Review
  • Task 157: Unit Review & Quiz Preparation
  • Task 158: Unit Quiz
End of Unit 9
Unit 10: Culinary Foundations Level 1 Assessment
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This final assessment quiz will show what you have learned in this course. Good luck!
Culinary Foundations Assessment
  • Task 159: Course Review & Exam Preparation
  • Task 160: Culinary Foundations Level 1 Final Exam
End of Unit 10

Course Description

Rouxbe Culinary School is the world’s leading online culinary school for aspiring cooks, culinary students, those already working in the food and culinary industry or for anyone who seeks an intensive immersion in culinary skill and knowledge development.

This Culinary Foundations Level 1 course focuses on foundational and fundamental skills development and reinforcement; universal and widely adopted methods and techniques of cooking as well as recipes and activities that reinforce the same principles taught in professional culinary schools around the world.

This course is covers key knowledge and technique development in: kitchen and food safety, knife skills, stocks, moist- and dry-heat cooking methods, plating and presentation, and culinary nutrition. This course is complemented by _Culinary Foundations Level 2_, a larger complementary course that provides additional instruction in preparing specific types of foods: salads, vegetables, soups, sauces, meat, poultry, fish, breads, pastries and foods for special diets.

The course contains various types of learning activities to engage and guide participants through a learning path: pre and post quizzes, flash cards, live graded assessments, Rouxbe-graded assessments and other supportive activities.

Course Highlights

  • Foundational cook training with focus on fundamentals
  • 10 Units, 25 lessons and 160 learning tasks
  • Over 80 instructional videos
  • Over 75 recipes that reinforce key techniques and concepts

Course Objectives

  • Understand basic food and kitchen safety and sanitation
  • Select, handle and maintain a knife and demonstrate knife cuts
  • Explain and demonstrate stock, short stock, and broth production
  • Demonstrate knowledge and application of seasoning and flavoring
  • Identify, describe and apply dry-heat cooking methods
  • Identify, describe and apply moist-heat cooking methods
  • Explain and apply principles of basic plating
  • Determine and evaluate basic nutrition in foods and specialty diets

Course Description

Rouxbe Culinary School is the world’s leading online culinary school for aspiring cooks, culinary students, those already working in the food and culinary industry or for anyone who seeks an intensive immersion in culinary skill and knowledge development.

This Culinary Foundations Level 1 course focuses on foundational and fundamental skills development and reinforcement; universal and widely adopted methods and techniques of cooking as well as recipes and activities that reinforce the same principles taught in professional culinary schools around the world.

This course is covers key knowledge and technique development in: kitchen and food safety, knife skills, stocks, moist- and dry-heat cooking methods, plating and presentation, and culinary nutrition. This course is complemented by _Culinary Foundations Level 2_, a larger complementary course that provides additional instruction in preparing specific types of foods: salads, vegetables, soups, sauces, meat, poultry, fish, breads, pastries and foods for special diets.

The course contains various types of learning activities to engage and guide participants through a learning path: pre and post quizzes, flash cards, live graded assessments, Rouxbe-graded assessments and other supportive activities.

Course Highlights

  • Foundational cook training with focus on fundamentals
  • 10 Units, 25 lessons and 160 learning tasks
  • Over 80 instructional videos
  • Over 75 recipes that reinforce key techniques and concepts

Course Objectives

  • Understand basic food and kitchen safety and sanitation
  • Select, handle and maintain a knife and demonstrate knife cuts
  • Explain and demonstrate stock, short stock, and broth production
  • Demonstrate knowledge and application of seasoning and flavoring
  • Identify, describe and apply dry-heat cooking methods
  • Identify, describe and apply moist-heat cooking methods
  • Explain and apply principles of basic plating
  • Determine and evaluate basic nutrition in foods and specialty diets

Culinary Foundations Level 2

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Unit 1: Culinary Foundations Level 2 Overview
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This unit provides an overview and orientation to the Culinary Foundations Level 2 course. It sets expectations and provides instructions on how to use the course platform to progress through activities and assessments.
Orientation
Course Orientation
  • Task 1: Introduction
  • Task 2: Course Orientation & Objectives
  • Task 3: How to Learn with Rouxbe
End of Unit 1
Unit 2: Salads & Vinaigrettes
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In this unit, you will learn how to choose and identify an assortment of salad greens. You will learn how to clean and refresh greens and how to dry and store them. You will also learn how to properly dress and toss a salad and how to combine greens in order to compose different salads using a variety of vinaigrettes.
Orientation
Unit Orientation
  • Task 4: Unit Orientation & Objectives
  • Task 5: Complete Your Self Assessment
  • Task 6: Unit Pre-Assessment
Salad Greens | Selecting & Preparing
  • Task 7: Salad Greens | Selecting & Preparing
Vinaigrette Basics
  • Task 8: How to Make a Vinaigrette
  • Task 9: LIVE GRADED - Prepare a Simple Side Salad
Review
Unit Review
  • Task 10: Unit Review & Quiz Preparation
  • Task 11: Unit Quiz
  • Task 12: Activity: Practice & Share Your Photos
End of Unit 2
Unit 3: Vegetables
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In this unit, you will be introduced to the fundamentals of vegetable preparation. Emphasis is given to preserving vegetable pigments, blanching, par-boiling, steaming and roasting a variety of fresh vegetables.
Orientation
Unit Orientation
  • Task 13: Unit Orientation & Objectives
  • Task 14: Complete Your Self Assessment
  • Task 15: Unit Pre-Assessment
Preserving Vegetable Pigments
  • Task 16: Preserving Vegetable Pigments
Cooking Vegetables in Water
  • Task 17: Cooking Vegetables in Water
  • Task 18: Understanding Cooking Times
  • Task 19: The Potato Experiment
Steaming Vegetables
  • Task 20: Steaming Vegetables
  • Task 21: Preparing & Reheating with Steam
How to Roast Vegetables
  • Task 22: How to Roast Vegetables
  • Task 23: Estimated Roasting Times for Vegetables
  • Task 24: LIVE GRADED - Roast Cauliflower
How to Purée Vegetables
  • Task 25: Introduction to How to Purée Vegetables
  • Task 26: What Are Puréed Vegetables?
  • Task 27: Vegetable Purées | Components
  • Task 28: How to Purée Vegetables
  • Task 29: Holding & Serving
Review
Unit Review
  • Task 30: Unit Review & Quiz Preparation
  • Task 31: Unit Quiz
  • Task 32: Activity: Practice & Share Your Photos
End of Unit 3
Unit 4: Eggs
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In this unit, you will learn about the anatomy of an egg, and the techniques of boiling, scrambling, frying, basting, and poaching. You will also learn the secret to making delicious, fluffy omelettes, and frittatas.
Orientation
Unit Orientation
  • Task 33: Unit Orientation & Objectives
  • Task 34: Complete Your Self Assessment
  • Task 35: Unit Pre-Assessment
Eggs | Anatomy, Boiling & Scrambling
  • Task 36: Eggs | Anatomy, Boiling & Scrambling
  • Task 37: Egg Schematic Test
Eggs | Frying, Basting & Poaching
  • Task 38: Eggs | Frying, Basting & Poaching
  • Task 39: LIVE GRADED - Poach an Egg
How to Make an Omelet
  • Task 40: How to Make an Omelet
  • Task 41: LIVE GRADED - Make a French Omelet
How to Make a Frittata
  • Task 42: How to Make a Frittata
How to Steam Eggs
  • Task 43: How to Steam Eggs
Review
Unit Assessment Quiz
  • Task 44: Unit Review & Quiz Preparation
  • Task 45: Unit Quiz
  • Task 46: Activity: Practice & Share Your Photos
End of Unit 4
Unit 5: Soups
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In this unit, you will be introduced to the four basic soup bases: broth-based clear, stock-based clear, roux-based, and starch-based.
Orientation
Unit Orientation
  • Task 47: Unit Orientation & Objectives
  • Task 48: Complete Your Self Assessment
  • Task 49: Unit Pre-Assessment
How to Make Broth-Based Clear Soup
  • Task 50: How to Make Broth-Based Clear Soup
How to Make Stock-Based Clear Soup
  • Task 51: How to Make Stock-Based Clear Soup
How to Make Roux-Based Soup
  • Task 52: How to Make Roux-Based Soup
How to Make Starch-Based Thick Soup
  • Task 53: How to Make Starch-Based Thick Soup
How to Make Consommé
  • Task 54: Introduction to Consommé
  • Task 55: Consommé | Clarification Components
  • Task 56: Consommé | Getting Started
  • Task 57: Consommé | Cooking the Raft
  • Task 58: Consommé | Finishing Steps
Review
Unit Review & Course Challenge Quiz
  • Task 59: Unit Review & Quiz Preparation
  • Task 60: Unit Quiz
  • Task 61: Activity: Practice & Share Your Photos
End of Unit 5
Unit 6: Sauces
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Knowing how to make basic sauces will enable you to expand the range of dishes that you can prepare. In this unit you will learn how to prepare a variety of the sauces often used in professional kitchens. You will start by learning how to create classic roux, béchamel and veloute sauce. This unit will also give you the opportunity to create delicious savory sauces such as classic tomato, pan sauces, butter based sauces and hollandaise sauce.
Orientation
Unit Orientation
  • Task 62: Unit Orientation & Objectives
  • Task 63: Complete Your Self Assessment
  • Task 64: Unit Pre-Assessment
How to Make Roux
  • Task 65: How to Make Roux
How to Make Béchamel Sauce
  • Task 66: How to Make Béchamel Sauce
  • Task 67: LIVE GRADED - Prepare Béchamel Sauce
How to Make Velouté Sauce
  • Task 68: How to Make Velouté
How to Make Tomato Sauce
  • Task 69: How to Make Tomato Sauce
How to Make a Butter Sauce
  • Task 70: How to Make a Butter Sauce
How to Make Hollandaise Sauce
  • Task 71: How to Make Hollandaise Sauce
  • Task 72: LIVE GRADED - Prepare Hollandaise Sauce
How to Make Demi-Glace
  • Task 73: Introduction to Demi-Glace & Derivative Sauces
  • Task 74: What is Demi-Glace?
  • Task 75: How to Make Demi-Glace
  • Task 76: Sauce Espagnole
  • Task 77: Varying Brown Sauces
  • Task 78: Serving Demi-Glace Based Sauces
How to Make Pan Sauce
  • Task 79: How to Make Pan Sauce
  • Task 80: LIVE GRADED - Prepare a Pan Sauce
Plant-Based Sauces
  • Task 81: Plant-Based Sauces | Introduction
  • Task 82: Tomato Sauce
  • Task 83: Cashew Béchamel
  • Task 84: Global Sauces
Condiments & Quick Pickles
  • Task 85: Condiments | Introduction
  • Task 86: Quick Pickles
  • Task 87: Relishes, Salsas & Chutneys
Review
Unit Review
  • Task 88: Unit Review & Quiz Preparation
  • Task 89: Unit Quiz
  • Task 90: Activity: Practice & Share Your Photos
End of Unit 6
Unit 7: Rice & Grains
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In this unit, you will learn how to prepare rice by steaming and boiling. You will also learn how to make a pilaf and a risotto. Finally, you will learn about cooking grains, and how to prepare polenta.
Orientation
Unit Orientation
  • Task 91: Unit Orientation & Objectives
  • Task 92: Complete Your Self Assessment
  • Task 93: Unit Pre-Assessment
Rice Basics
  • Task 94: Rice Basics
  • Task 95: Label the Rice Grain Activity
Cooking Rice | Steaming & Boiling Methods
  • Task 96: Cooking Rice
Cooking Rice | Pilaf Method
  • Task 97: Steaming & Boiling Methods | Liquid to Rice Ratios
  • Task 98: Cooking Rice | Pilaf Method
The Risotto Method & Varying Risotto
  • Task 99: The Risotto Method
  • Task 100: How to Vary Risotto
  • Task 101: LIVE GRADED - Prepare Plain Risotto
How to Cook Grains
  • Task 102: How to Cook Grains
  • Task 103: Estimated Ratios & Cooking Times
  • Task 104: Grains & Food Safety
  • Task 105: Characteristics of Common Grains
How to Make Polenta
  • Task 106: How to Make Polenta
Review
Unit Review
  • Task 107: Unit Review & Quiz Preparation
  • Task 108: Unit Quiz
  • Task 109: Activity: Practice & Share Your Photos
End of Unit 7
Unit 8: Legumes
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In this unit, you will learn how to buy and store dried beans. You will learn how to prepare them for cooking and the advantages of the various methods used to soak them. You will also learn how to properly cook and test beans for doneness.
Orientation
Unit Orientation
  • Task 110: Unit Orientation & Objectives
  • Task 111: Complete Your Self Assessment
  • Task 112: Unit Pre-Assessment
How to Cook Dried Legumes
  • Task 113: How to Cook Dried Legumes
Review
Unit Review
  • Task 114: Unit Review & Quiz Preparation
  • Task 115: Unit Quiz
  • Task 116: Activity: Practice & Share Your Photos
End of Unit 8
Unit 9: Pasta
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In this unit, you will learn how extruded and laminated pastas are made, the differences between them and when you might choose one over the other. You will also learn how to cook extruded and laminated pasta.
Orientation
Unit Orientation
  • Task 117: Unit Orientation & Objectives
  • Task 118: Complete Your Self Assessment
  • Task 119: Unit Pre-Assessment
How to Select Pasta
  • Task 120: How to Select Pasta
How to Cook Pasta
  • Task 121: How to Cook Pasta
  • Task 122: Reorder Sequence Activity
  • Task 123: LIVE GRADED - Prepare Plain Pasta Al Dente
How to Make Fresh Pasta | Laminated Pasta
  • Task 124: How to Make Fresh Pasta | Laminated Pasta
Review
Unit Review
  • Task 125: Unit Review & Quiz Preparation
  • Task 126: Unit Quiz
  • Task 127: Activity: Practice & Share Your Photos
End of Unit 9
Unit 10: Meat
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In this unit, you will learn how to identify popular premium cuts of steak. You will learn about the importance of marbling and how aging effects both the quality and cost of meat. You will also learn some tips that will help you choose the most appropriate steak for the type of meal you are making. Finally, you will learn how to prepare steaks for cooking and the best cooking techniques including how to roast prime rib.
Orientation
Unit Orientation
  • Task 128: Unit Orientation & Objectives
  • Task 129: Complete Your Self Assessment
  • Task 130: Unit Pre-Assessment
How Heat Affects Protein
  • Task 131: Introduction to How Heat Affects Protein
  • Task 132: The Basics of Coagulation
  • Task 133: Moist-Heat Coagulation
  • Task 134: Dry-Heat Coagulation
  • Task 135: Tender & Tough Proteins
  • Task 136: Protein | Indicators of Doneness
Beef | Premium Cuts of Steak
  • Task 137: Beef | Premium Cuts of Steak
  • Task 138: Labeling Sections of a Cow
Prepping Premium Steaks for Cooking
  • Task 139: Prepping Premium Steaks for Cooking
How to Cook Premium Steaks
  • Task 140: How to Cook Premium Steaks
  • Task 141: LIVE GRADED - Prepare a Premium Steak
How to Roast Prime Rib
  • Task 142: How to Roast Prime Rib
Review
Unit Review
  • Task 143: Unit Review & Quiz Preparation
  • Task 144: Unit Quiz
  • Task 145: Activity: Practice & Share Your Photos
End of Unit 10
Unit 11: Poultry
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In this unit, you will learn about the basic anatomy of poultry and the difference between white and dark meat. You will learn how to break down a chicken, and how to carve a whole bird once it is cooked. You will also learn how to perfectly roast a whole chicken and create delicious gravies and enhancements to go with it.
Orientation
Unit Orientation
  • Task 146: Unit Orientation & Objectives
  • Task 147: Complete Your Self Assessment
  • Task 148: Unit Pre-Assessment
Poultry Fundamentals
  • Task 149: Poultry Fundamentals
  • Task 150: Breaking Down Poultry
  • Task 151: Labeling Sections of Chicken
  • Task 152: LIVE GRADED - Break Down a Chicken
How to Roast a Whole Chicken
  • Task 153: How to Roast a Whole Chicken
  • Task 154: Learn How to Roast & Carve a Chicken
Enhancing Basic Roast Chicken
  • Task 155: Enhancing Basic Roast Chicken
Review
Unit Review
  • Task 156: Unit Review & Quiz Preparation
  • Task 157: Unit Quiz
  • Task 158: Activity: Practice & Share Your Photos
End of Unit 11
Unit 12: Fish
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This unit introduces the cook to the fundamentals of proper buying, storing and cooking of a variety of fish. Focus is given to how to properly pan-fry fish.
Orientation
Unit Orientation
  • Task 159: Unit Orientation & Objectives
  • Task 160: Complete Your Self Assessment
  • Task 161: Unit Pre-Assessment
How to Buy & Store Fish
  • Task 162: How to Buy & Store Fish
Cooking Fish Fundamentals
  • Task 163: Fish Cooking Fundamentals
How to Pan Fry Fish
  • Task 164: How to Pan Fry Fish
  • Task 165: LIVE GRADED - Pan Fry Fish Fillet
Review
Unit Review
  • Task 166: Unit Review & Quiz Preparation
  • Task 167: Unit Quiz
  • Task 168: Activity: Practice & Share Your Photos
End of Unit 12
Unit 13: Baking Basics & Breads
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In this unit, you will learn about gluten, flour, yeast, water and salt and their functions in bread making. You will learn how to correctly identify the anatomy of a grain.You will also learn about bread-making tools and the stages of preparation. Finally, you will learn how to shape the dough for baking.
Orientation
Unit Orientation
  • Task 169: Unit Orientation & Objectives
  • Task 170: Complete Your Self Assessment
  • Task 171: Unit Pre-Assessment
Baking Basics
  • Task 172: Introduction to Baking Basics
  • Task 173: Measuring & Mise en Place
  • Task 174: Common Mixing Methods & Techniques
  • Task 175: Basic Baking Ingredients: Flour, Sugar & Fat
  • Task 176: Basic Baking Ingredients: Leaveners
  • Task 177: Preparing to Bake
  • Task 178: What Happens During Baking
Wheat & Gluten
  • Task 179: Wheat & Gluten Lesson
  • Task 180: Label The Wheat Schematic
  • Task 181: Image Select: Developing Gluten
Quick Breads
  • Task 182: Quick Breads | Introduction
  • Task 183: Quick Bread Basics
  • Task 184: Muffin Method
  • Task 185: Creaming Method
  • Task 186: Biscuit Method
How to Make Bread | Basics
  • Task 187: How to Make Bread | Basics
Stages of Bread Making
  • Task 188: Stages of Bread Making
How to Shape an Epi
  • Task 189: How to Shape an Epi
Review
Unit Review
  • Task 190: Unit Review & Quiz Preparation
  • Task 191: Unit Quiz
  • Task 192: Activity: Practice & Share Your Photos
End of Unit 13
Unit 14: Pastry Basics
View Tasks
This unit provides key introductory lessons on how to make doughs, custards and souffles—essential techniques with virtually limitless applications and variations in the pastry kitchen.
Orientation
Unit Orientation
  • Task 193: Unit Orientation & Objectives
  • Task 194: Complete Your Self Assessment
  • Task 195: Unit Pre-Assessment
How to Make Pâte Brisée
  • Task 196: Introduction to Pâte Brisée
  • Task 197: Pâte Brisée | Basic Ingredients
  • Task 198: Pâte Brisée | Basic Ratios
  • Task 199: Pâte Brisée | Resting & Chilling
  • Task 200: Pâte Brisée | Rolling & Assembly
  • Task 201: Pâte Brisée | Blind Baking Basics
  • Task 202: Pâte Brisée | Storing & Freezing
Pâte Sucrée
  • Task 203: Introduction to Pâte Sucrée
  • Task 204: What is Pâte Sucrée?
  • Task 205: Pâte Sucrée | Mixing, Resting & Chilling
  • Task 206: Pâte Sucrée | Rolling & Lining
  • Task 207: Pâte Sucrée | Baking & Storing
  • Task 208: Troubleshooting Pâte Sucrée Dough
How to Make Pâte à Choux
  • Task 209: Introduction to Pâte à Choux
  • Task 210: Ingredients for Pâte à Choux
  • Task 211: How to Make Pâte à Choux
  • Task 212: Piping & Filling Pâte à Choux
How to Make Crêpes
  • Task 213: How to Make Crêpes
Custards
  • Task 214: Basics of Custards
  • Task 215: Custard Categories & Ingredient Function
  • Task 216: Custards | Texture & Ratios
  • Task 217: Stirred Custards
  • Task 218: Baked Custards
  • Task 219: Custard Fillings for Pies & Tarts
  • Task 220: Finishing, Serving & Storing Pies & Tarts
How to Make Soufflés
  • Task 221: Introduction to Making Soufflés
  • Task 222: Introduction to Soufflés
  • Task 223: Soufflés | Main Components
  • Task 224: Preparing to Make a Soufflé
  • Task 225: How to Make Soufflés
  • Task 226: Baking Soufflés
Review
Unit Review
  • Task 227: Unit Review & Quiz Preparation
  • Task 228: Unit Quiz
  • Task 229: Activity: Practice & Share Your Photos
End of Unit 14
Unit 15: Chocolate
View Tasks
In this unit, you will learn the basics of chocolate. You will learn about the cacao tree and how cacao beans are processed. You will also learn about cocoa powder, dutching and cocoa butter. Finally, you will learn how dark, milk and white chocolate are made, and how to prepare chocolate based recipes.
Orientation
Unit Orientation
  • Task 230: Unit Orientation & Objectives
  • Task 231: Complete Your Self Assessment
  • Task 232: Unit Pre-Assessment: Chocolate
Basics of Quality Chocolate
  • Task 233: Basics of Quality Chocolate
Review
Unit Review
  • Task 234: Unit Review & Quiz Preparation
  • Task 235: Unit Quiz
  • Task 236: Activity: Practice & Share Your Photos
End of Unit 15
Unit 16: Culinary Foundations 2 Assessment
View Tasks
This final assessment quiz will show what you have learned in this course. Good luck!
Review
Course Review
  • Task 237: Course Review & Exam Preparation
  • Task 238: Culinary Foundations Level 2 Final Exam
End of Unit 16

Course Description

Course Highlights

  • 16 Units, 45 lessons and over 230 learning tasks
  • Over 100 instructional videos
  • Over 100 recipes that reinforce key techniques
  • Engaging learning activities and assignments

Course Objectives

  • Explain and demonstrate principles of salad and dressing production
  • Explain and demonstrate principles of vegetable cookery
  • Explain and demonstrate principles of egg cookery
  • Describe and explain soup making procedures
  • Prepare and present a variety of classic and contemporary sauces
  • Explain and demonstrate principles of meat, poultry and fish cookery
  • Explain and demonstrate principles of pasta, legume, rice, and grain cookery
  • Demonstrate knowledge of basic bread, baking, and gluten functions
  • Demonstrate knowledge of basic pastry and chocolate use

Course Description

Course Highlights

  • 16 Units, 45 lessons and over 230 learning tasks
  • Over 100 instructional videos
  • Over 100 recipes that reinforce key techniques
  • Engaging learning activities and assignments

Course Objectives

  • Explain and demonstrate principles of salad and dressing production
  • Explain and demonstrate principles of vegetable cookery
  • Explain and demonstrate principles of egg cookery
  • Describe and explain soup making procedures
  • Prepare and present a variety of classic and contemporary sauces
  • Explain and demonstrate principles of meat, poultry and fish cookery
  • Explain and demonstrate principles of pasta, legume, rice, and grain cookery
  • Demonstrate knowledge of basic bread, baking, and gluten functions
  • Demonstrate knowledge of basic pastry and chocolate use

Plant-Based Foundations V2

Show Full Syllabus
Unit 1: Orientation & Course Overview
View Tasks
Welcome to the Rouxbe Cooking School. Before you begin learning about how to cook and eat more plant-based foods, we want to be sure that you understand the course structure and how the learning platform works. We also want to explain what we expect of you as a student, and what you can expect from us. This introductory unit sets the stage for your learning.
Course Orientation
  • Task 1: Welcome to the Rouxbe Culinary School
  • Task 2: What to Expect in This Course
  • Task 3: How to Learn with Rouxbe
End of Unit 1
Unit 2: Daily Meal Inspiration
View Tasks
This unit highlights how you can make plant-based choices all day, and all week, long. It focuses on recipes and techniques that you can use to build healthful and delicious breakfasts, lunches and dinners. It also discusses how to repurpose ingredients throughout the week to save both time and money.
Orientation
Unit Orientation
  • Task 4: Unit Orientation & Objectives
  • Task 5: What to Expect in this Unit
  • Task 6: Complete Your Self-Assessment
  • Task 7: Unit Pre-Assessment
What's for Breakfast?
  • Task 8: What's for Breakfast? | Introduction
  • Task 9: Building Smoothies
  • Task 10: Lesson Practice Recipes
  • Task 11: Breakfast Bowls
  • Task 12: Lesson Practice Recipes — Morning Grains
  • Task 13: Traditional Breakfasts, Transformed | Proteins
  • Task 14: Traditional Breakfasts, Transformed | Grains
What's for Lunch?
  • Task 15: What's for Lunch? | Introduction
  • Task 16: Salad Greens | Selecting & Preparing
  • Task 17: Practice Activity | Grain & Bean Salads
  • Task 18: Meals in Bowls
What's for Dinner?
  • Task 19: What's for Dinner? | Introduction
  • Task 20: Building Veggie Burgers
  • Task 21: Practice: One-Pot Meals
  • Task 22: Activity: One Pot Meal Exercise
What's for Dessert?
  • Task 23: What's for Dessert? | Introduction
  • Task 24: Quick & Easy Chocolate Creams
  • Task 25: Lesson Practice Recipes — Dessert
Review
Unit Review & Assessment
  • Task 26: Unit Review & Quiz Preparation
  • Task 27: Unit Quiz
End of Unit 2
Unit 3: Plant-Based Alternatives to Meat, Eggs & Dairy
View Tasks
This unit addresses plant-based alternatives to meat and dairy. It will introduce proteins such as tofu, tempeh and seitan, and dairy alternatives such as nut milks and cheeses.
Orientation
Unit Orientation
  • Task 28: Unit Orientation & Objectives
  • Task 29: What to Expect in this Unit
  • Task 30: Complete Your Self-Assessment
  • Task 31: Unit Pre-Assessment
Basic Plant-Based Proteins
  • Task 32: Plant-Based Proteins | Introduction
  • Task 33: Working with Tempeh
  • Task 34: Lesson Practice Recipes
  • Task 35: Working with Tofu
  • Task 36: Practice Activity | Working with Tofu
  • Task 37: Working with Products on the Market
Meat Substitutes
  • Task 38: Meat Substitutes | Introduction
  • Task 39: Seitan | Introduction
  • Task 40: Making the Seitan
  • Task 41: Sausages
  • Task 42: Shredded Plants | Mushrooms and Jackfruit
  • Task 43: Falafel
  • Task 44: Fish Style Alternatives
  • Task 45: Activity | Make a Meat Substitute
Plant-Based Dairy & Egg Alternatives
  • Task 46: Plant-Based Dairy Alternatives | Introduction
  • Task 47: Converting Recipes to Be Dairy-Free
  • Task 48: Nut & Seed Milk
  • Task 49: Lesson Practice Recipes
  • Task 50: Sweet Creams
  • Task 51: Sour Cream & Aioli
  • Task 52: Cheese & Cheese Spreads
  • Task 53: Lesson Practice Recipes
  • Task 54: Egg Replacers
  • Task 55: Butter
  • Task 56: Working with Products on the Market
Review
Unit Review & Assessment
  • Task 57: Unit Review & Quiz Preparation
  • Task 58: Unit Quiz
End of Unit 3
Unit 4: Global Plant-Based Sauces
View Tasks
In this unit, you will travel the world tasting spices and flavors that will entice your tastebuds and expand your cooking skills. Focusing on parts of the world that are known for big flavor profiles, you can use the recipes at your leisure to practice and then make a Global sauce to show off your skills.
Orientation
Introduction to Plant-Based Sauces
  • Task 59: Unit Orientation & Objectives
  • Task 60: What to Expect in this Unit
  • Task 61: Red Sauce
  • Task 62: White Sauce
Global Plant-Based Sauces
  • Task 63: American Classics
  • Task 64: Mexico and South America
  • Task 65: Africa
  • Task 66: India
  • Task 67: Europe
  • Task 68: East & Southeast Asia
  • Task 69: Activity | Make a Global Sauce
Review
Unit Review & Assessment
  • Task 70: Unit Review & Quiz Preparation
  • Task 71: Unit Quiz
End of Unit 4
Unit 5: Fermentation
View Tasks
In this unit, you will learn the basics of fermenting vegetables and liquids safely and effectively. We will start with fermenting cabbages, then move on to pickling different vegetables, then move on to drinks and dips that satisfy the palate.
Orientation
Introduction to Fermentation
  • Task 72: Unit Orientation & Objectives
  • Task 73: What to Expect in this Unit
  • Task 74: What is Fermentation
  • Task 75: Getting Set Up & Fermenting Safety
Cabbages
  • Task 76: Krauts & Kimchi
  • Task 77: Activity | Reorder: Making Kraut
Pickles
  • Task 78: Quick Pickles
  • Task 79: Activity | Pickling
Dips and Drinks
  • Task 80: Plant-Based Yogurt
  • Task 81: Kombucha
Review
Unit Review & Assessment
  • Task 82: Unit Review & Quiz Preparation
  • Task 83: Unit Quiz
End of Unit 5
Unit 6: Final Assessment
View Tasks
This is where it all comes together. In this unit, you will be given your final assessment on the material that is covered in the preceding units.
Course Review & Final Assessment
  • Task 84: Survey | Share Your Course Feedback
  • Task 85: Your Final Exam Preparation
  • Task 86: Final Course Assessment
End of Unit 6

Course Description

This course offers foundational instruction in plant-based culinary arts. With a focus on the application of core techniques in the plant-based kitchen, the experience will allow you to explore and practice a variety of recipes and flavors. You will learn how to adapt familiar foods, such as stocks, sauces, dressings, dairy, and meats, and make them plant-based. You will learn about methods, substitutions, and products to help you make these adaptations. You will learn about popular topics like alternative proteins such as tofu, tempeh, and seitan, and dairy alternatives such as nut milk and cheeses. This curriculum also covers all the basics of fermentation.

Course Highlights

  • Foundational plant-based cooking techniques
  • Focus on the application of core techniques in the plant-based kitchen
  • Instruction in plant-based culinary arts

Course Objectives

  • Have a firm understanding of what Plant-Based is in the kitchen
  • Practice advanced recipe development with plant-based cuisine
  • Prepare plant-based proteins, such as tofu, tempeh and seitan and non-dairy substitutions
  • Understand principles of flavor balancing, building, layering and seasoning
  • Prepare non-dairy alternatives to milks, creams and cheeses
  • How to use plant-based sauces from around the world
  • Learn the basics of fermentation methods

Course Description

This course offers foundational instruction in plant-based culinary arts. With a focus on the application of core techniques in the plant-based kitchen, the experience will allow you to explore and practice a variety of recipes and flavors. You will learn how to adapt familiar foods, such as stocks, sauces, dressings, dairy, and meats, and make them plant-based. You will learn about methods, substitutions, and products to help you make these adaptations. You will learn about popular topics like alternative proteins such as tofu, tempeh, and seitan, and dairy alternatives such as nut milk and cheeses. This curriculum also covers all the basics of fermentation.

Course Highlights

  • Foundational plant-based cooking techniques
  • Focus on the application of core techniques in the plant-based kitchen
  • Instruction in plant-based culinary arts

Course Objectives

  • Have a firm understanding of what Plant-Based is in the kitchen
  • Practice advanced recipe development with plant-based cuisine
  • Prepare plant-based proteins, such as tofu, tempeh and seitan and non-dairy substitutions
  • Understand principles of flavor balancing, building, layering and seasoning
  • Prepare non-dairy alternatives to milks, creams and cheeses
  • How to use plant-based sauces from around the world
  • Learn the basics of fermentation methods

Seafood Literacy

Show Full Syllabus
Unit 1: Orientation & Course Overview
View Tasks
Welcome to Seafood Literacy, an online course for cooks and chefs who want to learn more about preparing fish and seafood.
Course Orientation
  • Task 1: Welcome to Your Course
  • Task 2: Course Objectives
  • Task 3: How to Learn with Rouxbe
  • Task 4: Course Welcome Survey
  • Task 5: Get to Know Your Instructor
End of Unit 1
Unit 2: Why Sustainable Seafood Matters
View Tasks
Learn more about sustainable seafood from sourcing to serving. We explore current fishing and farming practices, chefs' opportunities to use sustainable seafood in sustainable ways, and the nutritional benefits of seafood as part of the modern menu.
Orientation
Introduction & Learning Objectives
  • Task 6: Unit Orientation & Objectives
  • Task 7: Complete a Self-Assessment & Pre-Assessment
Learning Activities
  • Task 8: Sea to Table | Sustainability from Sourcing to Serving
  • Task 9: Types of Fishing Methods
  • Task 10: Water-Farm to Table | Aquaculture Methods
  • Task 11: Types of Aquaculture Methods
  • Task 12: Diversity = Sustainability
  • Task 13: Using Sustainable Seafood Sustainably
  • Task 14: Sustainable Seafood & Nutrition
  • Task 15: Reflection Activity
Unit Review & Assessment
  • Task 16: Unit Review & Quiz Preparation
  • Task 17: Unit Quiz
End of Unit 2
Unit 3: Seafood Basics: Understanding Seafood Culinary Categories
View Tasks
Learn the basic characteristics of a variety of types of fish and seafood products. Several categories of finfish, shellfish, canned seafood, and seagreens are discussed.
Orientation
Introduction & Learning Objectives
  • Task 18: Unit Orientation & Objectives
  • Task 19: Complete a Self-Assessment & Pre-Assessment
Learning Activities
  • Task 20: Muscle Structure & Impact of Muscle Types on Flavor
  • Task 21: Flaky White Fish: Species & Characteristics
  • Task 22: Fillet Fish: Species & Characteristics
  • Task 23: Orange Fleshed Fish: Species & Characteristics
  • Task 24: Steak Fish: Species & Characteristics
  • Task 25: Meaty Dense Fish: Species & Characteristics
  • Task 26: Small Silver Fish: Species & Characteristics
  • Task 27: Shrimp, Lobster, Crab: Species & Characteristics
  • Task 28: Bivalves: Species & Characteristics
  • Task 29: Canned Seafood
  • Task 30: Seagreens
  • Task 31: Activity: Label the Seafood Type
Unit Review & Assessment
  • Task 32: Unit Review & Quiz Preparation
  • Task 33: Unit Quiz
End of Unit 3
Unit 4: Seafood Handling & Fabrication Skills
View Tasks
Explore and practice various approaches to handling and fabricating seafood. Quality analysis, tools, and techniques applied to finfish and shellfish are covered.
Orientation
Introduction and Learning Objectives
  • Task 34: Unit Orientation & Objectives
  • Task 35: Complete a Self-Assessment & Pre-Assessment
Learning Activities
  • Task 36: Equipment
  • Task 37: Quality Assessment
  • Task 38: Scaling and Eviscerating a Fish
  • Task 39: Fabrication of Flatfish
  • Task 40: Fabrication of Roundfish
  • Task 41: Fabrication of Large Fish Loins
  • Task 42: Opening Bivalves
  • Task 43: Shelling Shrimp
  • Task 44: Shelling Lobsters
  • Task 45: Image Upload Activity | Fabrication
Unit Review & Assessment
  • Task 46: Unit Review & Quiz Preparation
  • Task 47: Unit Quiz
End of Unit 4
Unit 5: Seafood Cooking Techniques
View Tasks
Learn how seafood is unique among animal proteins in its structure and culinary characteristics. Apply various cooking methods and techniques to fish and seafood. Thawing, seasoning, and raw, moist heat, and dry heat methods are introduced.
Orientation
Introduction and Learning Objectives
  • Task 48: Unit Orientation & Objectives
  • Task 49: Complete a Self-Assessment & Pre-Assessment
Learning Activities
  • Task 50: Thawing Seafood
  • Task 51: How to Season with Salt and Brine Seafood
  • Task 52: Raw Preparations: Ceviche & Crudo
  • Task 53: Steam & En Papillote
  • Task 54: Poach | Shallow & Deep
  • Task 55: Braise
  • Task 56: Image Upload Activity | Moist Cooking Technique
  • Task 57: Sauté
  • Task 58: Frying
  • Task 59: Broil
  • Task 60: Grill
  • Task 61: Slow Roast & Pan Roast
  • Task 62: Stocks
  • Task 63: Image Upload Activity | Dry Cooking Technique
Unit Review & Assessment
  • Task 64: Unit Review & Quiz Preparation
  • Task 65: Unit Quiz
End of Unit 5
Unit 6: Course Assessment & Resource Library
View Tasks
Complete a comprehensive course assessment covering all five modules and visit a resource library.
Course Review and Final Assessment
  • Task 66: Course Review
  • Task 67: Survey | Share Your Course Feedback
  • Task 68: Course Final Assessment
Resource Library
  • Task 69: Unit References & Materials
  • Task 70: Books, Websites & Other References
End of Unit 6

Course Description

Understanding how to source, prepare, cook, and serve seafood is a skill set called seafood literacy – having the confidence and competence to take full advantage of all the unique qualities that fish, shellfish, and sea greens have to offer – is a fundamental skill required for success in modern kitchens. Working to attain a high level of seafood literacy makes you more valuable as a cook and gives you the opportunity to be a leader in your kitchen.

Chef Barton Seaver partnered with Rouxbe to develop Seafood Literacy as a guide that swims you through a process of understanding seafood in all its forms. We focus that learning on how most seafood can generally be separated into categories based on its culinary personality. Breaking down seafood into culinary categories enables a cook to apply a set of general strategies about each category to dozens of specific products within that category. Culinary techniques specific to seafood cooking, such as steaming, grilling, broiling, and raw applications are explored and discussed.

Course Highlights

  • Seafood sourcing from sea to table
  • Foundational techniques and knowledge needed to include more sustainable seafood on the menu.
  • Seafood quality analysis, handling and fabrication
  • Adapt common culinary techniques to seafood cookery

Course Objectives

  • Understand how chefs drive sustainability of seafood
  • Discuss seafood production and sustainable practices
  • Identify and describe a diverse range of seafood types
  • Safely handle and fabricate various forms of seafood
  • Apply appropriate techniques from product to plate

Course Description

Understanding how to source, prepare, cook, and serve seafood is a skill set called seafood literacy – having the confidence and competence to take full advantage of all the unique qualities that fish, shellfish, and sea greens have to offer – is a fundamental skill required for success in modern kitchens. Working to attain a high level of seafood literacy makes you more valuable as a cook and gives you the opportunity to be a leader in your kitchen.

Chef Barton Seaver partnered with Rouxbe to develop Seafood Literacy as a guide that swims you through a process of understanding seafood in all its forms. We focus that learning on how most seafood can generally be separated into categories based on its culinary personality. Breaking down seafood into culinary categories enables a cook to apply a set of general strategies about each category to dozens of specific products within that category. Culinary techniques specific to seafood cooking, such as steaming, grilling, broiling, and raw applications are explored and discussed.

Course Highlights

  • Seafood sourcing from sea to table
  • Foundational techniques and knowledge needed to include more sustainable seafood on the menu.
  • Seafood quality analysis, handling and fabrication
  • Adapt common culinary techniques to seafood cookery

Course Objectives

  • Understand how chefs drive sustainability of seafood
  • Discuss seafood production and sustainable practices
  • Identify and describe a diverse range of seafood types
  • Safely handle and fabricate various forms of seafood
  • Apply appropriate techniques from product to plate

Waste Not

Show Full Syllabus
Unit 1: Orientation & Course Overview
View Tasks
Welcome to Waste Not, an online course to help you combat food waste.
Course Orientation
  • Task 1: Welcome to Your Course
  • Task 2: Message to Culinary Professionals
  • Task 3: Course Objectives
  • Task 4: How to Learn with Rouxbe
  • Task 5: Course Welcome Survey
End of Unit 1
Unit 2: Food Waste Overview
View Tasks
Reducing food waste should be central to any culinary institution, and this module will be an introduction to becoming an agent of change in your organization.
Orientation
Introduction and Learning Objectives
  • Task 6: Unit Orientation & Objectives
Learning Activities
  • Task 7: Key Topics | Presentation
  • Task 8: Hands-On Culinary Activity
  • Task 9: Virtual Guest Lecture
Additional Unit Resources
  • Task 10: Unit Resources & References
End of Unit 2
Unit 3: Intro to Food Safety
View Tasks
Explore the central tenets of food safety as they relate to food waste reduction.
Orientation
Introduction and Learning Objectives
  • Task 11: Unit Orientation & Objectives
Learning Activities
  • Task 12: Key Topics | Presentation
  • Task 13: Hands-On Culinary Activity
  • Task 14: Virtual Guest Lecture
Additional Unit Resources
  • Task 15: Unit Resources & References
End of Unit 3
Unit 4: Technical Approaches
View Tasks
This module focuses on full-product utilization and explores various approaches to food recovery.
Orientation
Introduction and Learning Objectives
  • Task 16: Unit Orientation & Objectives
Learning Activities
  • Task 17: Key Topics | Presentation
  • Task 18: Hands-On Culinary Activity
  • Task 19: Virtual Guest Lecture
Additional Unit Resources
  • Task 20: Unit Resources & References
End of Unit 4
Unit 5: Gastronomic Approaches
View Tasks
This module will focus on how to harness your own creativity to make dishes that are not only delicious, but benefit the bottom line.
Orientation
Introduction and Learning Objectives
  • Task 21: Unit Orientation & Objectives
Learning Activities
  • Task 22: Key Topics | Presentation
  • Task 23: Hands-On Culinary Activity
  • Task 24: Virtual Guest Lecture
  • Task 25: Measuring Our Impact
Additional Unit Resources
  • Task 26: Unit Resources & References
End of Unit 5
Unit 6: Food Processing
View Tasks
This unit tackles the entire food system supply chain.
Orientation
Introduction and Learning Objectives
  • Task 27: Unit Orientation & Objectives
Learning Activities
  • Task 28: Key Topics | Presentation
  • Task 29: Hands-On Culinary Activity
  • Task 30: Virtual Guest Lecture
Additional Unit Resources
  • Task 31: Unit Resources & References
End of Unit 6
Unit 7: Course Assessment & Resource Library
View Tasks
Complete a comprehensive course assessment covering all five modules and visit a resource library.
Course Review and Final Assessment
  • Task 32: Course Review
  • Task 33: Closing Message for Culinary Professionals
  • Task 34: Activity: Things To Consider
  • Task 35: Course Survey
  • Task 36: Course Final Assessment
Resource Library
  • Task 37: Books, Websites & Other References
End of Unit 7

Course Description

To combat this startling and untenable trend in food waste, the James Beard Foundation is focused on supporting an industry-wide change in the way our nation’s restaurants value and respect our food resources. Waste Not provides technical and creative approaches to food waste, and examines the need to reduce food loss along the entire supply chain.

Course Highlights

  • Provides technical and creative approaches to food waste
  • Examines the need to reduce food loss along the entire supply chain

Course Objectives

  • Define food waste and articulate the consequences of food waste from environmental and financial standpoints.
  • Demonstrate the use of instructional resources helpful in training, mentoring, and inspiring students and colleagues to substantially reduce food waste.
  • Create chef-advocates for the food systems, gastronomic, and policy changes needed to reduce food waste.

Course Description

To combat this startling and untenable trend in food waste, the James Beard Foundation is focused on supporting an industry-wide change in the way our nation’s restaurants value and respect our food resources. Waste Not provides technical and creative approaches to food waste, and examines the need to reduce food loss along the entire supply chain.

Course Highlights

  • Provides technical and creative approaches to food waste
  • Examines the need to reduce food loss along the entire supply chain

Course Objectives

  • Define food waste and articulate the consequences of food waste from environmental and financial standpoints.
  • Demonstrate the use of instructional resources helpful in training, mentoring, and inspiring students and colleagues to substantially reduce food waste.
  • Create chef-advocates for the food systems, gastronomic, and policy changes needed to reduce food waste.

Rouxbe Kitchen Management

Show Full Syllabus
Unit 1: Introduction to Food Service
View Tasks
In this course, you will learn about the philosophy, history, and role of the hospitality industry. As a chef and cook, you have great influence on customers and their experience. Embrace this role seriously and make a difference for those you serve.
Orientation
Unit Orientation
  • Task 1: Orientation & Objectives
Customer Service
  • Task 2: Introduction to Hospitality
  • Task 3: Customer Service
  • Task 4: Quiz
History and Growth of the Hospitality & Tourism Industry
  • Task 5: History & Growth of the Industry
  • Task 6: Historical Figures
  • Task 7: Reorder Activity
Professional Ethics
  • Task 8: Ethics
  • Task 9: ACF Codes of Conduct
  • Task 10: Quiz
Menu Planning Factors
  • Task 11: Purchasing, Controls & Management
  • Task 12: Food Production & Service
  • Task 13: Question Reveal
Professional Organizations & Associations
  • Task 14: Professional Organizations & Associations
  • Task 15: Leading US Culinary Associations
  • Task 16: Activity | Professional Organizations & Associations
Career Opportunities
  • Task 17: Career Opportunities
  • Task 18: Unusual & Emerging Food Jobs
  • Task 19: Quiz
Industry Trends
  • Task 20: Industry Trends
  • Task 21: Health & Sustainability
  • Task 22: Technology
  • Task 23: Quiz
Individual Growth Through Lifelong Learning
  • Task 24: Continuing Education
  • Task 25: Trade Magazines
  • Task 26: Question Reveal
Unit Conclusion
  • Task 27: Quiz
End of Unit 1
Unit 2: Menu Planning
View Tasks
Menu planning in the foodservice industry involves the process of designing and organizing a menu for a restaurant, catering service, or any other type of foodservice establishment. This process typically includes determining the target market, selecting food items, pricing, and creating recipes that are both appealing to customers and profitable for the business.
Orientation
Unit Orientation
  • Task 28: Menu Planning Orientation & Objectives
Menu Layout & Design
  • Task 29: Menu Layout & Design
  • Task 30: Basic Guidelines
  • Task 31: Quiz
Menu Types
  • Task 32: Menu Types
  • Task 33: Quiz
Seasonal Menus
  • Task 34: Seasonal Menus
  • Task 35: Examples of Seasonal Menus
  • Task 36: Activity | Seasonal Menus
Truth-In-Menu Guidelines
  • Task 37: Truth-In-Menu Guidelines
  • Task 38: Factors to Consider
  • Task 39: Question Reveal
Nutrition & Labeling Laws
  • Task 40: Nutrition & Labeling Laws
  • Task 41: Allergens
  • Task 42: Question Reveal
Menu Effect on Food, Labor Cost & Equipment
  • Task 43: Menu Effect on Food, Labor Cost & Equipment
  • Task 44: Menu Price
  • Task 45: Quiz
Menu Prices
  • Task 46: Menu Prices
  • Task 47: As Purchased Quantity
  • Task 48: Quiz
Menu-Planning Resources
  • Task 49: Menu-Planning Resources
  • Task 50: Menu Engineering
  • Task 51: Question Reveal
Profit Factors
  • Task 52: Profit Factors
  • Task 53: Question Reveal
Unit Conclusion
  • Task 54: Quiz
End of Unit 2
Unit 3: Purchasing and Receiving
View Tasks
In this course, you will learn about purchasing and receiving and its crucial role in sanitation, ingredient freshness, and profitability. As a kitchen employee, you should thoroughly understand food specifications and ordering, basic HACCP procedures, and the keys to receiving, inspecting and storing product and non-food items.
Orientation
Unit Orientation
  • Task 55: Orientation & Objectives
Ordering, Receiving & Issuing
  • Task 56: Ordering, Receiving & Issuing
  • Task 57: Reorder Activity
Purchasing Methods
  • Task 58: Purchasing Methods
  • Task 59: Orders
  • Task 60: Quiz
Dry, Refrigerated & Frozen Ingredients
  • Task 61: Dry Ingredients
  • Task 62: Refrigerated & Frozen Ingredients
  • Task 63: Quiz
Market Fluctuation, Seasonality & Menu Prices
  • Task 64: Market Fluctuation, Seasonality & Menu Prices
  • Task 65: Seasonality
  • Task 66: Quiz
Food Specifications & Ordering
  • Task 67: Food Specifications & Ordering
  • Task 68: Activity | Food Specifications & Ordering
HACCP procedures
  • Task 69: HACCP procedures
  • Task 70: Question Reveal
Receiving & Storing
  • Task 71: Receiving & Storing
  • Task 72: Receiving Non-Food Items
  • Task 73: Quiz
Inspecting & Grading Product
  • Task 74: Inspecting & Grading Product
  • Task 75: Quiz
Food Requisitions
  • Task 76: Food Requisitions
  • Task 77: Quiz
Food Handling Procedures
  • Task 78: Food Handling Procedures
  • Task 79: Question Reveal
Par Systems & Storage
  • Task 80: Par Systems & Storage
  • Task 81: Operating Calendar
  • Task 82: Question Reveal
Technology
  • Task 83: Technology
  • Task 84: Question Reveal
Inventory Control
  • Task 85: Inventory Control
  • Task 86: Quiz
Conclusion
  • Task 87: Quiz
End of Unit 3
Unit 4: Food Cost Accounting
View Tasks
Food cost accounting in a professional kitchen involves tracking and analyzing all expenses related to food and beverage operations in order to determine the cost of producing each menu item.
Orientation
Unit Orientation
  • Task 88: Food Cost Accounting Orientation & Objectives
Culinary Math
  • Task 89: Culinary Math
  • Task 90: Weights, Volumes, & Measurements
  • Task 91: Quiz
Scaling, Measuring, & Weighing
  • Task 92: Scaling, Measuring, & Weighing
  • Task 93: Question Reveal
Standardized Recipes
  • Task 94: Standardized Recipes
  • Task 95: Ingredient List
  • Task 96: Question Reveal
Recipe Conversions
  • Task 97: Recipe Conversions Refresher from CC course
  • Task 98: Recipe Conversions
  • Task 99: Activity | Recipe Conversions
Recipe Costing & Menu Price
  • Task 100: Recipe Costing & Menu Price
  • Task 101: Setting Prices
  • Task 102: Reorder Activity
Calculating Food Cost
  • Task 103: Calculating Food Cost
  • Task 104: Quiz
Baker’s Percentage
  • Task 105: Baker’s Percentage
  • Task 106: Quiz
Butcher Yield Percentage
  • Task 107: Butcher Yield Percentage
  • Task 108: Question Reveal
Beverage Costs & Percentages
  • Task 109: Beverage Costs & Percentages
  • Task 110: Calculating Cost
  • Task 111: Quiz
Labor Costs
  • Task 112: Labor Costs
  • Task 113: Labor Cost Percentages
  • Task 114: Question Reveal
Controllable & Variable Expenses
  • Task 115: Controllable & Variable Expenses
  • Task 116: Operational Costs
  • Task 117: Question Reveal
Profit & Loss Statement
  • Task 118: Profit & Loss Statement
  • Task 119: Subcategories
  • Task 120: Question Reveal
Annual Budgets
  • Task 121: Business and Personal Finances
  • Task 122: Annual Budgets
  • Task 123: Quiz
Technologies for Costing
  • Task 124: Technologies for Costing
  • Task 125: Point of Sale (POS) Systems
  • Task 126: Quiz
Marketing & Profitability
  • Task 127: Marketing & Profitability
  • Task 128: Restaurant Events
  • Task 129: Question Reveal
Food Entrepreneurship
  • Task 130: Entrepreneurship Networking
  • Task 131: Food Business Opportunities
  • Task 132: Foodservice Business Plans
  • Task 133: Question Reveal
Conclusion
  • Task 134: Quiz
End of Unit 4
Unit 5: Supervisory Management
View Tasks
It is important to become acquainted with some of the main functions of management, particularly in a food service operation. This course reviews communication, leadership, job descriptions, motivational techniques, conflict resolution, and stress management.
Orientation
Orientation
  • Task 135: Orientation & Objectives
Communication Skills & Interpersonal Relationships
  • Task 136: Communication Skills & Interpersonal Relationships
  • Task 137: Communication
  • Task 138: Quiz
Management Versus Leadership
  • Task 139: Manager vs Leader
  • Task 140: Key Traits of Leaders
  • Task 141: Quiz
Leadership Styles
  • Task 142: Leadership Styles
  • Task 143: Quiz
Supervisor’s Role
  • Task 144: Supervisor’s Role
  • Task 145: Problem Solving
  • Task 146: Reorder Activity
Job Description
  • Task 147: Job Description
  • Task 148: Job Descriptions vs Job Specifications
  • Task 149: Quiz
Motivational Techniques
  • Task 150: Motivational Techniques
  • Task 151: Common Motivational Techniques
  • Task 152: Question Reveal
Conflict Resolution
  • Task 153: Conflict Resolution
  • Task 154: Grievance
  • Task 155: Activity | Conflict Resolution
Stress: Signs, Symptoms & Prevention
  • Task 156: Stress
  • Task 157: Exercise and Diet
  • Task 158: Question Reveal
Time Management
  • Task 159: Time Management
  • Task 160: Quiz
Sexual Harassment, Discrimination, Anger & Unemployment
  • Task 161: Sexual Harassment, Discrimination, Anger & Unemployment
  • Task 162: Quiz
Mission & Vision Statements
  • Task 163: Mission & Vision Statements
  • Task 164: Vision
  • Task 165: Quiz
Hiring, Training, Disciplining & Firing
  • Task 166: Hiring, Training, Disciplining & Firing
  • Task 167: Phases in the Employment Life Cycle
  • Task 168: Reorder Activity
Conclusion
  • Task 169: Quiz
End of Unit 5
Unit 6: Dining Room Service
View Tasks
Some of the main topics covered include the various responsibilities of personnel to present a seamless experience between the front and the back of the house. Specifically for the dining room, this unit reviews table service, server duties, sales techniques, dealing with guests, and useful technology.
Orientation
Orientation
  • Task 170: Orientation & Objectives
Styles of Table Service
  • Task 171: Table Service
  • Task 172: Quiz
Communication
  • Task 173: Communication
  • Task 174: Question Reveal
Dining Service Personnel Responsibilities
  • Task 175: Dining Service Personnel Responsibilities
  • Task 176: Phases in the Employment Life Cycle
  • Task 177: Activity | Dining Service Personnel Responsibilities
Front & Back Server Duties
  • Task 178: Front & Back Server Duties
  • Task 179: Gaining FOH Experience
  • Task 180: Quiz
Sales Techniques
  • Task 181: Sales Techniques
  • Task 182: Cash Handling
  • Task 183: Quiz
Difficult Guest Situations
  • Task 184: Difficult Guest Situations
  • Task 185: Rectifying Issues
  • Task 186: Quiz
Dining Room Training
  • Task 187: Dining Room Training
  • Task 188: Question Reveal
Technology & Point of Sales System
  • Task 189: Technology & Point of Sales System
  • Task 190: Question Reveal
Conclusion
  • Task 191: Quiz
End of Unit 6
Unit 7: Beverage Management
View Tasks
In this course, you will learn about the central role that beverages can play in foodservice profitability, experience, and customer satisfaction. You’ll survey general laws concerning alcohol, how wines and distilled spirits are made, and responsible alcohol service.
Orientation
Orientation
  • Task 192: Orientation & Objectives
Alcohol Laws
  • Task 193: Alcohol Laws
  • Task 194: Activity | Alcohol Laws
Distillation & Fermentation
  • Task 195: Distillation & Fermentation
  • Task 196: Fermentation
  • Task 197: Question Reveal
Wines
  • Task 198: Wines
  • Task 199: White Wine Grape Varieties
  • Task 200: Red & Rose Wine Grape Varieties
  • Task 201: Question Reveal
Food & Beverage Menu Planning
  • Task 202: Food & Beverage Menu Planning
  • Task 203: Question Reveal
Beverage Presentation
  • Task 204: Beverage Presentation
  • Task 205: Wine Service
  • Task 206: Quiz
Equipment & Glassware
  • Task 207: Equipment & Glassware
  • Task 208: Quiz
Opening & Closing
  • Task 209: Opening & Closing
  • Task 210: Closing Checklist
  • Task 211: Quiz
Responsible Alcohol Service
  • Task 212: Responsible Alcohol Service
  • Task 213: Quiz
Conclusion
  • Task 214: Quiz
End of Unit 7

Course Description

Course Highlights

Course Objectives

Course Description

Course Highlights

Course Objectives

Introduction to Pastry Arts

Show Full Syllabus
Unit 1: Introduction & Orientation
View Tasks
Course Orientation
  • Task 1: Welcome to Your Baking & Pastry Course
  • Task 2: Class Layout and Objectives & Course Resources
  • Task 3: Program Framework - Follow the “Mise en Place” Mindset
  • Task 4: Pastry Principles
  • Task 5: Course Expectations
  • Task 6: Evaluations and Assessments
  • Task 7: Course Welcome Survey
End of Unit 1
Unit 2: Introduction to French Pastry and Baking
View Tasks
Unit Introduction
  • Task 8: Unit Introduction and Objectives
  • Task 9: Complete a Self-Assessment & Pre-Assessment
Pastry Overview
  • Task 10: Pastry is Diverse and Complex
  • Task 11: We Bring Easy Solutions to Help You Learn
  • Task 12: First Learn the Basics, Then Tackle the Fundamentals
  • Task 13: Understanding Food Science
  • Task 14: The Sense of Taste
  • Task 15: Set Realistic Goals, Practice Self-Discipline, and Follow Procedures
Activity - Make your Own Dish
  • Task 16: Activity | Make Your Own Baked Item
Unit Review & Assessment
  • Task 17: Unit Review & Quiz Preparation
  • Task 18: Unit Assessment
End of Unit 2
Unit 3: Prepare your Kitchen
View Tasks
Unit Introduction
  • Task 19: Unit Introduction and Objectives
  • Task 20: Complete a Self-Assessment & Pre-Assessment
Rearrange your Kitchen and pantry
  • Task 21: Take Inventory of Your Kitchen and Pantry
  • Task 22: FIFO - First In, First Out
Basics of Ingredients
  • Task 23: Structure Roles
  • Task 24: Fats, Ratios & Stabilizing Water and Fat
Basics of Tools
  • Task 25: Measuring Tools
  • Task 26: Knives & Small Hand Tools
  • Task 27: Mixing Bowls, Small Appliances, Pots & Pans
  • Task 28: Ring Molds, Cake Pans & Specialty Molds
  • Task 29: Bread Making Accessories, Bake Pans, Liners & Racks
  • Task 30: Confectionery Tools
  • Task 31: Activity | Label Basic Knives
  • Task 32: Activity | Label Pastry Tools
Student Activity | Setting Up Your Pastry Kitchen
  • Task 33: Student Activity - Create a Pastry Drawer
  • Task 34: Student Activity - Setup Your Pastry Kitchen
Unit Review & Assessment
  • Task 35: Unit Review & Quiz Preparation
  • Task 36: Unit Assessment
End of Unit 3
Unit 4: Kitchen Basics
View Tasks
Unit Introduction
  • Task 37: Unit Introduction and Objectives
  • Task 38: Complete a Self-Assessment & Pre-Assessment
Basics of Sanitation
  • Task 39: Basics of Sanitation
  • Task 40: Understanding Bacteria
  • Task 41: Proper Cooking Temperatures, Thawing & Storing Food
Basics of Scaling
  • Task 42: Basics of Scaling
  • Task 43: Using a Scale & Volumetric Measuring
  • Task 44: Activity | Measuring Versus Scaling Flour
  • Task 45: Activity | Measuring Versus Scaling Eggs
Unit Review & Assessment
  • Task 46: Unit Review & Quiz Preparation
  • Task 47: Unit Assessment
End of Unit 4
Unit 5: Basic Baking and Pastry Skills
View Tasks
Unit Introduction
  • Task 48: Unit Introduction and Objectives
  • Task 49: Complete a Self-Assessment & Pre-Assessment
Introduction to Basic Skills
  • Task 50: Introduction to Basic Skills
Basics of Whipping
  • Task 51: Basics of Whipping
  • Task 52: Whipping Egg Whites
  • Task 53: Whipping Egg Yolks
  • Task 54: Whipping Whole Eggs
  • Task 55: Whipping Cream
Basics of Mixing and Folding
  • Task 56: Basics of Mixing and Folding
  • Task 57: How it is Made
  • Task 58: Adding a Light Mixture to a Heavy Mixture
  • Task 59: Adding Multiple Mixtures at Once
Basics of Piping
  • Task 60: Basics of Piping
  • Task 61: Fitting & Filling a Pastry Bag
  • Task 62: How to Pipe Using a Pastry Bag
  • Task 63: Paper Cones or 'Cornets'
  • Task 64: Filling a Paper Cone or 'Cornet'
  • Task 65: How to Pipe Using a Paper Cone or 'Cornet'
Basics of Rolling Dough by Hand
  • Task 66: Tools and How to Roll the Dough
Basics of the Baking Process
  • Task 67: Convection & Deck Ovens
  • Task 68: Steam and Oven Vents
Student Activity | Making & Rolling Out Sweet Dough
  • Task 69: Sweet Dough Lesson
  • Task 70: The Basics of Rolling Dough
  • Task 71: Activity | Making & Rolling Out Sweet Dough
Unit Review & Assessment
  • Task 72: Unit Review & Quiz Preparation
  • Task 73: Unit Assessment
End of Unit 5
Unit 6: Cookies: Basic
View Tasks
Unit Introduction
  • Task 74: Unit Introduction and Objectives
  • Task 75: Complete a Self-Assessment & Pre-Assessment
Introduction to Cookies
  • Task 76: Introduction | Dark Chocolate Chip and Walnut Cookies & Oatmeal Raisin Cookies
  • Task 77: Pastry Principles & Recipes: The Creaming Method for Cookies
Student Activity | Make a Cookie
  • Task 78: Activity | Make a Cookie
Unit Review & Assessment
  • Task 79: Unit Review & Quiz Preparation
  • Task 80: Unit Assessment
End of Unit 6
Unit 7: Quickbreads & Breakfast Items
View Tasks
Unit Introduction
  • Task 81: Unit Introduction and Objectives
  • Task 82: Complete a Self-Assessment & Pre-Assessment
Blueberry & Flaxseed Yogurt Muffins
  • Task 83: Introduction | Blueberry & Flaxseed Yogurt Muffins
  • Task 84: Pastry Principles & Recipe: The Creaming Method for Batters
  • Task 85: Image Select: The Creaming Method
Buttermilk & Whole Wheat Pancakes
  • Task 86: Introduction | Buttermilk & Whole Wheat Pancakes
  • Task 87: Pastry Principles & Recipe: The Well Method
Student Activity | Make a Breakfast Item
  • Task 88: Activity | Breakfast Item
Unit Review & Quiz Preparation Flashcards
  • Task 89: Unit Review & Quiz Preparation
  • Task 90: Unit Assessment
End of Unit 7
Unit 8: Sweet Snacks: Pound Cake
View Tasks
Unit Introduction
  • Task 91: Unit Introduction and Objectives
  • Task 92: Complete a Self-Assessment & Pre-Assessment
Lemon Sour Cream Pound Cake
  • Task 93: Introduction | Lemon Sour Cream Pound Cake
  • Task 94: Pastry Principles & Recipe
  • Task 95: Reorder Activity
Student Activity | Make Pound Cake
  • Task 96: Activity | Pound Cake
Unit Review & Assessment
  • Task 97: Unit Review & Quiz Preparation
  • Task 98: Unit Assessment
End of Unit 8
Unit 9: Sweet Snacks: Bars
View Tasks
Unit Introduction
  • Task 99: Unit Introduction and Objectives
  • Task 100: Complete a Self-Assessment & Pre-Assessment
Dark Chocolate Brownies
  • Task 101: Introduction | Dark Chocolate Brownies
  • Task 102: Pastry Principles & Recipe
Brown Butter Rice Crispy Squares
  • Task 103: Introduction | Brown Butter Rice Crispy Squares
  • Task 104: Pastry Principles & Recipe
Silky Lemon Curd Bars
  • Task 105: Introduction | Silky Lemon Curd Bars
  • Task 106: Pastry Principles & Recipe
  • Task 107: Image Select: Bars
Student Activity | Make Your Choice of a Sweet Snack
  • Task 108: Activity | Make Your Choice of a Sweet Snack
Unit Review & Assessment
  • Task 109: Unit Review & Quiz Preparation
  • Task 110: Unit Assessment
End of Unit 9
Unit 10: Cookies: Decorated
View Tasks
Unit Introduction
  • Task 111: Unit Introduction and Objectives
  • Task 112: Complete a Self-Assessment & Pre-Assessment
Butter & Vanilla Shortbread Cookies
  • Task 113: Introduction | Butter & Vanilla Shortbread Cookies
  • Task 114: Pastry Principles & Recipe
Royal Icing for Decorated Cookies
  • Task 115: Introduction | Royal Icing for Decorated Cookies
  • Task 116: Pastry Principles & Egg White Powder Icing
  • Task 117: Pastry Principles & Royal Icing
Student Activity | Royal Icing
  • Task 118: Activity | Egg White Powder Royal Icing
Student Activity | Make and Bake Shortbread & Decorate the Cookies
  • Task 119: Activity | Make and Bake Shortbread & Decorate the Cookies
Unit Review & Assessment
  • Task 120: Unit Review & Quiz Preparation
  • Task 121: Unit Assessment
End of Unit 10
Unit 11: Introduction to Bread: Loaf Pan Bread
View Tasks
Unit Introduction
  • Task 122: Unit Introduction and Objectives
  • Task 123: Complete a Self-Assessment & Pre-Assessment
Basics of Base Temperature Methodology
  • Task 124: Introduction | Base Temperature Methodology
  • Task 125: Bread Principles
Student Activity | Base Temperature Calculations
  • Task 126: Activity | Base Temperature Calculations
Introduction to Product
  • Task 127: Introduction | Toast Bread
  • Task 128: Bread Principles & Recipes
Student Activity | Make Toast Bread
  • Task 129: Activity | Toast Bread
Unit Review & Assessment
  • Task 130: Unit Review & Quiz Preparation
  • Task 131: Unit Assessment
End of Unit 11
Unit 12: Breads: French Breads and Italian Breads
View Tasks
Unit Introduction
  • Task 132: Unit Introduction and Objectives
  • Task 133: Complete a Self-Assessment & Pre-Assessment
Introduction to Product.
  • Task 134: Introduction | Poolish Yeasted Starter
  • Task 135: Bread Principles & Recipe
  • Task 136: Introduction | Traditional French Baguette
  • Task 137: Bread Principles & Recipe
Introduction to Product
  • Task 138: Introduction | Bountiful Focaccia Bread
  • Task 139: Bread Principles & Recipe
  • Task 140: Image Select: Breads
Student Activity | Making French Baguettes or Italian Focaccia
  • Task 141: Activity | Making French Baguettes or Italian Focaccia
Unit Review & Assessment
  • Task 142: Unit Review & Quiz Preparation
  • Task 143: Unit Assessment
End of Unit 12
Unit 13: Breakfast Pastries: Yeasted enriched doughs, Yeasted Laminated Dough, Laminated Doughs
View Tasks
Unit Introduction
  • Task 144: Unit Introduction and Objectives
  • Task 145: Complete a Self-Assessment & Pre-Assessment
Traditional Brioche
  • Task 146: Introduction | Traditional Brioche
  • Task 147: Bread Principles & Recipe
Croissants & Chocolate Croissants
  • Task 148: Introduction | Croissants & Chocolate Croissants
  • Task 149: Bread Principles & Recipe
Quick Puff Pastry Dough
  • Task 150: Introduction | Quick Puff Pastry Dough
  • Task 151: Bread Principles & Recipe
  • Task 152: Reorder Activity
Apple Turnovers
  • Task 153: Introduction | Apple Turnovers
  • Task 154: Pastry Principles & Recipe
Student Activity | Make a Breakfast Pastry
  • Task 155: Activity | Make a Breakfast Pastry
Unit Review & Assessment
  • Task 156: Unit Review & Quiz Preparation
  • Task 157: Unit Assessment
End of Unit 13
Unit 14: Tarts and Pies: Fruit Pies, Apple Tarts, Almond Cream Tarts
View Tasks
Unit Introduction
  • Task 158: Unit Introduction and Objectives
  • Task 159: Complete a Self-Assessment & Pre-Assessment
Cherry Pie
  • Task 160: Introduction | Cherry Pie
  • Task 161: Pastry Principles | Streusel Recipe
  • Task 162: Pastry Principles | Pie Dough Recipe
  • Task 163: Pastry Principles | Almond Cream Recipe
  • Task 164: Pastry Principles | Cherry Pie Recipe
  • Task 165: Activity | Label Cherry Pie Mise En Place
Thin Apple Tart
  • Task 166: Introduction | Thin Apple Tart
  • Task 167: Pastry Principles & Recipe
Baked Pear & Almond Cream Tart
  • Task 168: Introduction | Baked Pear & Almond Cream Tart
  • Task 169: Pastry Principles & Recipe
Student Activity | Make a Tart or Pie
  • Task 170: Activity | Make a Tart or Pie
Unit Review & Assessment
  • Task 171: Unit Review & Quiz Preparation
  • Task 172: Unit Assessment
End of Unit 14
Unit 15: French Pastries: Crêpes & Chouquettes
View Tasks
Unit Introduction
  • Task 173: Unit Introduction and Objectives
  • Task 174: Complete a Self-Assessment & Pre-Assessment
Traditional Crêpes
  • Task 175: Introduction | Traditional Crêpes
  • Task 176: Pastry Principles & Recipe
Choux Paste Dough
  • Task 177: Introduction | Choux Paste Dough
  • Task 178: Pastry Principles & Recipe
Vanilla Pastry Cream Custard
  • Task 179: Introduction | Vanilla Pastry Cream Custard
  • Task 180: Pastry Principles & Recipe
Classic Chouquettes
  • Task 181: Introduction | Classic Chouquettes
  • Task 182: Pastry Principles & Recipe
Student Activity | Make Crêpes or Chouquettes
  • Task 183: Activity | Make Crêpes or Chouquettes
Unit Review & Assessment
  • Task 184: Unit Review & Quiz Preparation
  • Task 185: Unit Assessment
End of Unit 15
Unit 16: Cookies: Macarons
View Tasks
Unit Introduction
  • Task 186: Unit Introduction and Objectives
  • Task 187: Complete a Self-Assessment & Pre-Assessment
French Meringue Almond Macarons
  • Task 188: Introduction | French Meringue Almond Macarons
  • Task 189: Pastry Principles & Recipe
Bittersweet Dark Chocolate Ganache Filling for Macarons
  • Task 190: Introduction | Bittersweet Dark Chocolate Ganache Filling
  • Task 191: Pastry Principles & Recipe
  • Task 192: Reorder Activity
Student Activity | Make French Meringue Macarons with Ganache Filling
  • Task 193: Activity | French Meringue Macarons with Ganache Filling
Unit Review & Assessment
  • Task 194: Unit Review & Quiz Preparation
  • Task 195: Unit Assessment
End of Unit 16
Unit 17: French Pastries: Dark Chocolate Mousse & Vanilla Creme Brûlée
View Tasks
Unit Introduction
  • Task 196: Unit Introduction and Objectives
  • Task 197: Complete a Self-Assessment & Pre-Assessment
Bistro Style Dark Chocolate Mousse
  • Task 198: Introduction | Bistro Style Dark Chocolate Mousse
  • Task 199: Pastry Principles & Recipe
Vanilla Crème Brûlée
  • Task 200: Introduction | Vanilla Crème Brûlée
  • Task 201: Pastry Principles & Recipe
Student Activity | Dark Chocolate Mousse or Vanilla Crème Brûlée
  • Task 202: Activity | Dark Chocolate Mousse or Vanilla Crème Brûlée
Unit Review & Assessment
  • Task 203: Unit Review & Quiz Preparation
  • Task 204: Unit Assessment
End of Unit 17
Unit 18: Frozen Dessert: Vanilla Ice Cream
View Tasks
Unit Introduction
  • Task 205: Unit Introduction and Objectives
  • Task 206: Complete a Self-Assessment & Pre-Assessment
French Vanilla Ice Cream and Raspberry Coulis
  • Task 207: Introduction | French Vanilla Ice Cream and Raspberry Coulis
  • Task 208: Pastry Principles & Recipe
  • Task 209: Activity | Label Vanilla Ice Cream Mise En Place
Student Activity | Vanilla Ice Cream with Raspberry Coulis
  • Task 210: Activity | Vanilla Ice Cream with Raspberry Coulis
Unit Review & Assessment
  • Task 211: Unit Review & Quiz Preparation
  • Task 212: Unit Assessment
End of Unit 18
Unit 19: Candies and Confections
View Tasks
Unit Introduction
  • Task 213: Unit Introduction and Objectives
  • Task 214: Complete a Self-Assessment & Pre-Assessment
Bittersweet Dark Chocolate Truffles
  • Task 215: Introduction | Bittersweet Dark Chocolate Truffles
  • Task 216: Pastry Principles & Recipe
Salted Butter Caramels from Brittany
  • Task 217: Introduction | Salted Butter Caramels from Brittany
  • Task 218: Pastry Principles & Recipe
  • Task 219: Activity | Label the Salted Butter Caramels Mise en Place
Student Activity | Making a Candy or Confection
  • Task 220: Activity | Making Dark Chocolate Truffles or Salted Butter Caramels
Unit Review & Assessment
  • Task 221: Unit Review & Quiz Preparation
  • Task 222: Unit Assessment
End of Unit 19
Unit 20: Brunch Celebration Buffet and Final Assessment
View Tasks
This unit provides an opportunity for students to practice and apply an array of methods and techniques to prepare high-quality bread and pastries. A Brunch Celebration Buffet will be prepared and evaluated as a capstone to this course.
Brunch Celebration Buffet
  • Task 223: Introduction to the Brunch Celebration Buffet
  • Task 224: Developing the Brunch Celebration Buffet
  • Task 225: Capstone Activity | Brunch Celebration Buffet
Final Assessment
  • Task 226: Survey | Share Your Course Feedback
  • Task 227: Your Final Exam Preparation
  • Task 228: Final Course Assessment
  • Task 229: Books, Websites & Other References
End of Unit 20

Course Description

A 60-hour online course focusing on pastry, baking, and decorating. The units will teach everything you need to know to set up your ideal baking and pastry kitchen, get you started on the basics, and then move on the more advanced techniques.

Course Highlights

  • 60 Hours | 20 units | 100 lessons | 220+ tasks
  • More than 100 high-definition instructional videos
  • Recognized by the American Culinary Federation Education Foundation as an approved program
  • 100% online & self-paced
  • Certification upon completion

Course Objectives

  • Describe how ingredients function and work together, including fats, sweeteners, flour, eggs and other common products
  • Distinguish the three disciplines of baking, pastry, and decorating
  • Produce a variety of finished products, including cakes, cookies, and sweet snacks
  • Develop proper piping skills, folding, mixing, and rolling techniques

Course Description

A 60-hour online course focusing on pastry, baking, and decorating. The units will teach everything you need to know to set up your ideal baking and pastry kitchen, get you started on the basics, and then move on the more advanced techniques.

Course Highlights

  • 60 Hours | 20 units | 100 lessons | 220+ tasks
  • More than 100 high-definition instructional videos
  • Recognized by the American Culinary Federation Education Foundation as an approved program
  • 100% online & self-paced
  • Certification upon completion

Course Objectives

  • Describe how ingredients function and work together, including fats, sweeteners, flour, eggs and other common products
  • Distinguish the three disciplines of baking, pastry, and decorating
  • Produce a variety of finished products, including cakes, cookies, and sweet snacks
  • Develop proper piping skills, folding, mixing, and rolling techniques

Bread Baking Arts: Quick Breads, Artisan Breads & Breakfast Pastries

Show Full Syllabus
Unit 1: Introduction to Bread Baking Arts
View Tasks
Course Orientation
  • Task 1: Welcome to Your Baking Course
  • Task 2: About the French Pastry School
  • Task 3: Program Layout and Objectives
  • Task 4: Course Expectations
  • Task 5: Our Expert Chef Support System & Resources
  • Task 6: Baking Principles
  • Task 7: We Bring Easy Solutions to Help You Learn
  • Task 8: Set Realistic Goals & Practice Self-Discipline
  • Task 9: The Sense of Taste
  • Task 10: Course Evaluations and Assessments
  • Task 11: Program Welcome Survey
End of Unit 1
Unit 2: Basics of Baking & Baking Skills
View Tasks
Unit Introduction
  • Task 12: Unit Introduction and Objectives
  • Task 13: Complete a Self-Assessment & Pre-Assessment
Basics of Sanitation
  • Task 14: Basics of Sanitation
  • Task 15: Understanding Bacteria
  • Task 16: Proper Cooking Temperatures, Thawing & Storing Food
  • Task 17: Baking Principles: FIFO, First In, First Out
Types of Ovens
  • Task 18: Basics of the Baking Process: Types of Ovens
  • Task 19: Steam and Oven Vents
  • Task 20: Activity | Calibrating Your Oven
Measurements
  • Task 21: Measuring with a Digital Scale
  • Task 22: Using a Scale & Volumetric Measuring
  • Task 23: Activity | Measuring Versus Scaling Flour
  • Task 24: Activity | Measuring Versus Scaling Eggs
Unit Review & Assessment
  • Task 25: Unit Review & Quiz Preparation
  • Task 26: Unit Assessment
End of Unit 2
Unit 3: Prepare Your Home Bakery
View Tasks
Unit Introduction
  • Task 27: Unit Introduction and Objectives
  • Task 28: Complete a Self-Assessment & Pre-Assessment
  • Task 29: Mise en Place Mindset
Rearrange your Kitchen and Pantry
  • Task 30: Take Inventory of Your Kitchen and Pantry
  • Task 31: Other Measuring Tools: Thermometers & Timers
  • Task 32: Activity | Calibrate Your Thermometer
Basics of Tools
  • Task 33: Knives & Small Hand Tools
  • Task 34: Activity | Label Basic Knives
  • Task 35: Mixing Bowls, Small Appliances, Pots & Pans
  • Task 36: Bread Making Accessories, Bake Pans, Liners & Racks
  • Task 37: Activity | Label Baking Tools
  • Task 38: Ring Molds, Cake Pans & Specialty Molds
Student Activity | Setting Up Your Baking Kitchen
  • Task 39: Activity | Create a Baking Drawer
  • Task 40: Activity | Resetting Your Kitchen Space
Unit Review & Assessment
  • Task 41: Unit Review & Quiz Preparation
  • Task 42: Unit Assessment
End of Unit 3
Unit 4: Cornerstone Ingredients
View Tasks
Unit Introduction
  • Task 43: Unit Introduction and Objectives
  • Task 44: Complete a Self-Assessment & Pre-Assessment
  • Task 45: The Importance of Food Science
General Baking Principles
  • Task 46: A Balanced Bread Recipe
  • Task 47: Structure Roles
  • Task 48: Fats, Ratios & Stabilizing Water and Fat
What is Sugar?
  • Task 49: What is Sugar?
  • Task 50: Sugar Syrups
  • Task 51: Solid Content & Sweetening Power of Sugars
  • Task 52: The Role of Sugar In Recipes
  • Task 53: The Maillard Reaction
The Basics of Eggs
  • Task 54: Egg Overview
  • Task 55: The Role of Eggs in Baking
Butter and Fats
  • Task 56: Basics of Butter
  • Task 57: European Butter
  • Task 58: Alternative Fats & Oils
The Basics of Milk & Cream
  • Task 59: Basics of Milk & Cream
Student Activity - Make your Own Quick Bread
  • Task 60: Activity | Make Your Own Quickbread
Unit Review & Assessment
  • Task 61: Unit Review & Quiz Preparation
  • Task 62: Unit Assessment
End of Unit 4
Unit 5: Breakfast Pastries
View Tasks
Unit Introduction
  • Task 63: Unit Introduction and Objectives
  • Task 64: Complete a Self-Assessment & Pre-Assessment
Breakfast Pastries
  • Task 65: Introduction Breakfast Pastries
  • Task 66: Baking Principles | Chemical Leaveners
  • Task 67: Breakfast Pastry Recipes
Student Activity | Make a Breakfast Pastry
  • Task 68: Activity | Make a Breakfast Pastry
Unit Review & Assessment
  • Task 69: Unit Review & Quiz Preparation
  • Task 70: Unit Assessment
End of Unit 5
Unit 6: Creamed Batters
View Tasks
Unit Introduction
  • Task 71: Unit Introduction and Objectives
  • Task 72: Complete a Self-Assessment & Pre-Assessment
Basics of Mixing and Folding
  • Task 73: Mixing and Folding
  • Task 74: How it is Made
  • Task 75: Adding a Light Mixture to a Heavy Mixture
  • Task 76: Adding Multiple Mixtures at Once
  • Task 77: Baking Principles | The Creaming Method
Basics of Piping
  • Task 78: Introduction to Basics of Piping
  • Task 79: Fitting & Filling a Pastry Bag
  • Task 80: How to Pipe Using a Pastry Bag
  • Task 81: Making Paper Cones or "Cornets"
  • Task 82: Filling a Paper Cone or 'Cornet'
  • Task 83: How to Pipe Using a Paper Cone or "Cornet"
  • Task 84: Activity | Make a Paper Cone
Creamed Batter Recipes
  • Task 85: Dark Chocolate, Cherry Pound Cake
  • Task 86: Banana Pecan Bread with Oat Streusel
Student Activity | Make a Creamed Batter
  • Task 87: Activity | Make a Creamed Batter
Unit Review & Assessment
  • Task 88: Unit Review & Quiz Preparation
  • Task 89: Unit Assessment
End of Unit 6
Unit 7: Liquid Batters & Choux Paste
View Tasks
Unit Introduction
  • Task 90: Unit Introduction and Objectives
  • Task 91: Complete a Self-Assessment & Pre-Assessment
Liquid Batters
  • Task 92: Introduction to Liquid Batters
  • Task 93: Baking Principles | Liquid Batters
  • Task 94: The Different Types of Butters — Clarified Butter
  • Task 95: Belgian Waffles
  • Task 96: Popovers
Choux Paste
  • Task 97: Introduction to Choux Paste
  • Task 98: Baking Principles | Choux Paste
  • Task 99: Vanilla Pastry Cream Custard
  • Task 100: Spanish Churros
Student Activity | Make a Liquid Batter or Churros
  • Task 101: Activity | Make a Liquid Batter or Churro
Unit Review & Assessment
  • Task 102: Unit Review & Quiz Preparation
  • Task 103: Unit Assessment
End of Unit 7
Unit 8: Whipped Batters
View Tasks
Unit Introduction
  • Task 104: Unit Introduction and Objectives
  • Task 105: Complete a Self-Assessment & Pre-Assessment
Basics of Whipping
  • Task 106: Introduction to Basics of Whipping
  • Task 107: Whipping Egg Whites
  • Task 108: Whipping Egg Yolks
  • Task 109: Whipping Whole Eggs
  • Task 110: Whipping Cream
Traditional Swiss Hazelnut Carrot Cake
  • Task 111: Baking Principles | Swiss Hazelnut Carrot Cake
  • Task 112: Traditional Swiss Hazelnut Carrot Cake
  • Task 113: Activity | Label Carrot Cake Mise en Place
Student Activity | Make Traditional Swiss Hazelnut Carrot Cake
  • Task 114: Activity | Make a Traditional Swiss Hazelnut Carrot Cake
Unit Review & Assessment
  • Task 115: Unit Review & Quiz Preparation
  • Task 116: Unit Assessment
End of Unit 8
Unit 9: Biscuits, Cornbread & Scones
View Tasks
Unit Introduction
  • Task 117: Unit Introduction and Objectives
  • Task 118: Complete a Self-Assessment & Pre-Assessment
  • Task 119: Introduction to Biscuits, Cornbread & Scones
Biscuits
  • Task 120: Baking Principles | Biscuits
  • Task 121: American Biscuits
Cornbread
  • Task 122: Baking Principles | Cornbread
  • Task 123: Fire Roasted Cornbread Skillet with Honey Butter
Scones
  • Task 124: Baking Principles | Scones
  • Task 125: Blue Cheese & Onion Scones
Student Activity | Make Biscuits, Cornbread or Scones
  • Task 126: Activity | Make Biscuits, Cornbread or Scones
Unit Review & Assessment
  • Task 127: Unit Review & Quiz Preparation
  • Task 128: Unit Assessment
End of Unit 9
Unit 10: Doughnuts & Beignets
View Tasks
Unit Introduction
  • Task 129: Unit Introduction and Objectives
  • Task 130: Complete a Self-Assessment & Pre-Assessment
Doughnuts & Beignets
  • Task 131: Baking Principles | Doughnuts & Beignets
  • Task 132: Old Fashioned Sour Cream Doughnuts
  • Task 133: Fried Ricotta Zeppole
  • Task 134: Baked Cake Doughnuts
Student Activity | Make a Doughnut
  • Task 135: Activity | Make a Doughnut
Unit Review & Assessment
  • Task 136: Unit Review & Quiz Preparation
  • Task 137: Unit Assessment
End of Unit 10
Unit 11: Specialties
View Tasks
Unit Introduction
  • Task 138: Unit Introduction and Objectives
  • Task 139: Complete a Self-Assessment & Pre-Assessment
  • Task 140: Introduction to Specialties
Irish Soda Bread
  • Task 141: Baking Principles | Irish Soda Bread
  • Task 142: Irish Soda Bread
Rugelach
  • Task 143: Baking Principles | Rugelach
  • Task 144: Rugelach
Student Activity | Make your Own Specialty
  • Task 145: Activity | Make Your Own Specialty
Unit Review & Assessment
  • Task 146: Unit Review & Quiz Preparation
  • Task 147: Unit Assessment
End of Unit 11
Unit 12: Gluten-Free & Vegan
View Tasks
Unit Introduction
  • Task 148: Unit Introduction and Objectives
  • Task 149: Complete a Self-Assessment & Pre-Assessment
Gluten-Free & Vegan Baking
  • Task 150: Gluten-Free and Vegan
  • Task 151: Alternative Gluten-Free Flours
Gluten-Free Raspberry Pecan Muffins
  • Task 152: Baking Principles | Gluten-Free Raspberry Pecan Muffins
  • Task 153: Gluten-Free Raspberry Pecan Muffins
Vegan Lime Cake
  • Task 154: Baking Principles | Vegan Lime Cake
  • Task 155: Vegan Lime Cake
Vegan & Gluten-Free
  • Task 156: Baking Principles | Vegan & Gluten-Free
  • Task 157: Vegan & Gluten-Free Banana, Peanut Butter & Chocolate Chip Muffins
Student Activity - Make your Own GF & Vegan Pastry
  • Task 158: Activity | Make Your Gluten-Free & Vegan Pastry
Unit Review & Assessment
  • Task 159: Unit Review & Quiz Preparation
  • Task 160: Unit Assessment
End of Unit 12
Unit 13: French Favorites
View Tasks
Unit Introduction
  • Task 161: Unit Introduction and Objectives
  • Task 162: Complete a Self-Assessment & Pre-Assessment
  • Task 163: Introduction to French Favorites
French Favorites
  • Task 164: Baking Principles | French Favorites
  • Task 165: Egg Wash with Cream, Prepared
  • Task 166: Gâteau Basque
  • Task 167: Gingerbread Cake
  • Task 168: Canelés de Bordeaux, optional recipe
Student Activity | Make your Own French Favorite
  • Task 169: Activity | Make Your Own French Favorite
Unit Review & Assessment
  • Task 170: Unit Review & Quiz Preparation
  • Task 171: Unit Assessment
End of Unit 13
Unit 14: Transition: Part One to Part Two
View Tasks
This unit provides an opportunity for students to practice and apply an array of methods and techniques to prepare high-quality bread and pastries. A Brunch Celebration Buffet will be prepared and evaluated as a capstone to this course.
Mid-Term Assessment
  • Task 172: Your Midterm Exam Preparation
  • Task 173: Part One Final Course Assessment
  • Task 174: Survey | Share Your Part One Feedback
Getting Ready For Part Two
  • Task 175: Getting Ready for Part Two - Yeast Breads
  • Task 176: Part Two Resources
End of Unit 14
Unit 15: Flour, Yeast, Water, Salt
View Tasks
Unit Introduction
  • Task 177: Unit Introduction and Objectives
  • Task 178: Complete a Self-Assessment & Pre-Assessment
Four Essentials of Baking
  • Task 179: Types of Wheat Flour & Their Purpose in Baking
  • Task 180: Gluten
  • Task 181: Making a Gluten Wash
  • Task 182: Activity | Making a Gluten Wash
  • Task 183: The Role of Yeast in Bread-Making
  • Task 184: Room Temperature for Bread-Making
  • Task 185: Activity | Significance of the Liquid Temperature
  • Task 186: The Role of Water in Bread-Baking
  • Task 187: Salt
Baker's Math
  • Task 188: Introduction to Baker’s Percentage
  • Task 189: Calculating the Baker’s Percentage — French Bread Recipe
  • Task 190: Calculate the Baker’s Percentage — Enriched Yeast Bread
  • Task 191: Baker's Math for Bread Recipes Made with Preferment
  • Task 192: Convert a Recipe’s Percentage into Weight Measurements
  • Task 193: Optional Calculations
Student Activity | Make Your Own Yeasted Bread
  • Task 194: Activity | Make Your Own Yeasted Bread
Unit Review & Assessment
  • Task 195: Unit Review & Quiz Preparation
  • Task 196: Unit Assessment
End of Unit 15
Unit 16: Laminated Doughs
View Tasks
Unit Introduction
  • Task 197: Unit Introduction and Objectives
  • Task 198: Complete a Self-Assessment & Pre-Assessment
Baking Principles | Basics of Laminated Doughs
  • Task 199: Fundamentals of Laminated Doughs
Introduction to Puff Pastry
  • Task 200: Basics of Rolling Dough by Hand
  • Task 201: Puff Pastry Dough
  • Task 202: Egg Wash
Introduction to Apple Turnovers
  • Task 203: Apple Turnovers
  • Task 204: Bread Principles | Apple Turnover Recipe
Introduction to Spinach & Feta Pie
  • Task 205: Spinach & Feta Pie
  • Task 206: Bread Principles | Spinach & Feta Pie Recipe
Student Activity | Make a Sweet or Savory Laminated Dough
  • Task 207: Activity | Make a Sweet or Savory Laminated Dough
Unit Review & Assessment
  • Task 208: Unit Review & Quiz Preparation
  • Task 209: Unit Assessment
End of Unit 16
Unit 17: Yeasted Laminated Doughs
View Tasks
Unit Introduction
  • Task 210: Unit Introduction and Objectives
  • Task 211: Complete a Self-Assessment & Pre-Assessment
Fundamentals of Yeasted Laminated Doughs
  • Task 212: Baking Principles | Fundamentals of Yeasted Laminated Doughs
  • Task 213: Basics of Base Temperature Methodology
  • Task 214: Activity | Base Temperature Calculations
  • Task 215: Making a Proof Box
  • Task 216: Basics of Testing the Gluten Window
  • Task 217: Making a Poolish Starter for Laminated Doughs
Almond Cream and Pastry Cream
  • Task 218: Baking Principles | Almond Cream Recipe
  • Task 219: Baking Principles | Vanilla Pastry Cream Custard Recipe
Fruit Danish
  • Task 220: Fruit Danish Recipe
Introduction to Croissants
  • Task 221: Croissants & Chocolate Croissants Recipes
  • Task 222: Almond Croissant Recipe (optional)
Student Activity | Make a Yeast-Laminated Pastry
  • Task 223: Activity | Make a Yeast-Laminated Pastry
Unit Review & Assessment
  • Task 224: Unit Review & Quiz Preparation
  • Task 225: Unit Assessment
End of Unit 17
Unit 18: Baked Enriched Dough with Yeast
View Tasks
Unit Introduction
  • Task 226: Unit Introduction and Objectives
  • Task 227: Complete a Self-Assessment & Pre-Assessment
Enriched Doughs with Yeast
  • Task 228: Fundamentals of Enriched Doughs with Yeast
Introduction to Babka
  • Task 229: Bread Principles | Chocolate Babka Recipe
  • Task 230: Chocolate Pastry Cream Custard Recipe
  • Task 231: Simple Syrup
Introduction to Brioche
  • Task 232: Bread Principles | Traditional Brioche Recipe
Introduction to Sticky Buns
  • Task 233: Bread Principles | Sticky Buns Recipe
Student Activity | Make an Enriched Pastry
  • Task 234: Activity | Make an Enriched Pastry
Unit Review & Assessment
  • Task 235: Unit Review & Quiz Preparation
  • Task 236: Unit Assessment
End of Unit 18
Unit 19: Fried Enriched Dough with Yeast
View Tasks
Unit Introduction
  • Task 237: Unit Introduction and Objectives
  • Task 238: Complete a Self-Assessment & Pre-Assessment
Introduction to Yeast Raised Doughnuts
  • Task 239: Bread Principles | Yeast-Raised Doughnut Recipe
  • Task 240: Summer Berry Jam Recipe (optional)
Introduction to Berliner Doughnuts
  • Task 241: Bread Principles | Berliner Doughnut Recipe
Student Activity | Select One Fried Dough
  • Task 242: Activity | Select One Fried Dough
Unit Review & Assessment
  • Task 243: Unit Review & Quiz Preparation
  • Task 244: Unit Assessment
End of Unit 19
Unit 20: Breads Using the Direct Method
View Tasks
Unit Introduction
  • Task 245: Unit Introduction and Objectives
  • Task 246: Complete a Self-Assessment & Pre-Assessment
Introduction to Using the Direct Method
  • Task 247: Bread Principles | Using the Direct Method
Introduction to Soft Salted Pretzels
  • Task 248: Bread Principles | Soft Salted Pretzel Recipe
Introduction to Alsatian Flatbread Flammekueche
  • Task 249: Bread Principles | Alsatian Flatbread Flammekueche Recipe
Introduction to Naan
  • Task 250: Bread Principles | Naan Recipe
Student Activity | Select One Direct Dough Recipe
  • Task 251: Activity | Select One Direct Dough Recipe
Unit Review & Assessment
  • Task 252: Unit Review & Quiz Preparation
  • Task 253: Unit Assessment
End of Unit 20
Unit 21: Biga & Sponge Fermentation
View Tasks
Unit Introduction
  • Task 254: Unit Introduction and Objectives
  • Task 255: Complete a Self-Assessment & Pre-Assessment
Introduction to The Biga Starter Dough
  • Task 256: Bread Principles | The Biga Starter Dough
Introduction to Provencal Fougasse Bread
  • Task 257: Bread Principles | Provencal Fougasse Bread Recipe
Introduction to The Sponge-Yeasted Starter Dough
  • Task 258: Bread Principles | The Sponge-Yeasted Starter Dough
Introduction to Pita Bread
  • Task 259: Bread Principles | Pita Bread Recipe
Student Activity | Make One Bread Using a Biga or Sponge Fermentation
  • Task 260: Task Activity | Make One Bread Using a Biga or Sponge Fermentation
Unit Review & Assessment
  • Task 261: Unit Review & Quiz Preparation
  • Task 262: Unit Assessment
End of Unit 21
Unit 22: Poolish Fermentation
View Tasks
Unit Introduction
  • Task 263: Unit Introduction and Objectives
  • Task 264: Complete a Self-Assessment & Pre-Assessment
Introduction to The Poolish-Yeasted Starter
  • Task 265: Bread Principles | The Poolish-Yeasted Starter
Introduction to Traditional French Baguette
  • Task 266: Bread Principles | Traditional French Baguette Recipe
Introduction to English Muffins
  • Task 267: Bread Principles | English Muffin Recipe
Student Activity | Make One Bread Using a Poolish Fermentation
  • Task 268: Activity | Make One Bread Using a Poolish Fermentation
Unit Review & Assessment
  • Task 269: Unit Review & Quiz Preparation
  • Task 270: Unit Assessment
End of Unit 22
Unit 23: Fermented Dough
View Tasks
Unit Introduction
  • Task 271: Unit Introduction and Objectives
  • Task 272: Complete a Self-Assessment & Pre-Assessment
Introduction to The Fermented Dough
  • Task 273: Bread Principles | The Fermented Dough
Introduction to Whole Wheat Toast Bread
  • Task 274: Bread Principles | Whole Wheat Toast Bread Recipe
Introduction to Potato & Beer Bread
  • Task 275: Bread Principles | Potato & Beer Bread Recipe
Introduction to Bagels
  • Task 276: Bread Principles | Bagel Recipe
Student Activity | Make One Bread Using Fermented Dough
  • Task 277: Activity | Make One Bread Using Fermented Dough
Unit Review & Assessment
  • Task 278: Unit Review & Quiz Preparation
  • Task 279: Unit Assessment
End of Unit 23
Unit 24: Levain Fermentation
View Tasks
Unit Introduction
  • Task 280: Unit Introduction and Objectives
  • Task 281: Complete a Self-Assessment & Pre-Assessment
Introduction to Naturally Fermented Starter - Levain
  • Task 282: Bread Principles | Naturally Fermented Starter - Levain
Introduction to Ancient Grain Bread
  • Task 283: Bread Principles | Ancient Grain Bread Recipe
Introduction to Rye Bread
  • Task 284: Bread Principles | Rye Bread Recipe
Introduction to Sourdough Miche
  • Task 285: Bread Principles | Sourdough Miche Recipe
Student Activity | Make One Bread Using a Levain Fermentation
  • Task 286: Activity | Make One Bread Using a Levain Fermentation
Unit Review & Assessment
  • Task 287: Unit Review & Quiz Preparation
  • Task 288: Unit Assessment
End of Unit 24
Unit 25: Capstone and Final Assessment
View Tasks
This unit provides an opportunity for students to practice and apply an array of methods and techniques to prepare high-quality bread and pastries. A Brunch Celebration Buffet will be prepared and evaluated as a capstone to this course.
Custom Pop-Up Event
  • Task 289: Introduction to the Pop-Up Event
  • Task 290: Developing the Pop-Up Event
  • Task 291: Capstone Activity | Pop-Up Event
Final Assessment
  • Task 292: Survey | Share Your Overall Course Feedback
  • Task 293: Your Final Exam Preparation
  • Task 294: Final Exam Review and Preparation
  • Task 295: Part II Final Course Assessment
  • Task 296: Books, Websites & Other References
End of Unit 25

Course Description

The French Pastry School master bakers have designed this new and exciting 180-day | 25 units | 290+ tasks | 230 videos two-part baking course focusing on non-yeast breads, like quick breads and breakfast pastries, and yeasted artisan breads. Students will begin with an in-depth look at baking’s cornerstone ingredients, composition, baker’s math, and role in each recipe.

Course Highlights

  • 180-hour | 25 Units | 298 Tasks | 230 Videos
  • More than 230 high-definition instructional videos
  • Recognized by the American Culinary Federation Education Foundation as an approved program
  • 100% online & self-paced
  • Certification upon completion

Course Objectives

  • Explain the basics of food safety, including ways to prevent foodborne illness
  • Create and organize a work environment for your baking course
  • Describe how ingredients function and work together, including fats, sweeteners, flour, eggs, and other common ingredients
  • Compare and contrast key baking methods including creamed, whipped, liquid, and semi-liquid batters
  • Produce a variety of finished products, including cakes, quick breads, doughnuts, gluten-free and vegan desserts
  • Develop and demonstrate proper dough making skills, folding, mixing, rolling, and baking techniques
  • Produce a variety of finished products, including breads, enriched doughs, and various breakfast pastries

Course Description

The French Pastry School master bakers have designed this new and exciting 180-day | 25 units | 290+ tasks | 230 videos two-part baking course focusing on non-yeast breads, like quick breads and breakfast pastries, and yeasted artisan breads. Students will begin with an in-depth look at baking’s cornerstone ingredients, composition, baker’s math, and role in each recipe.

Course Highlights

  • 180-hour | 25 Units | 298 Tasks | 230 Videos
  • More than 230 high-definition instructional videos
  • Recognized by the American Culinary Federation Education Foundation as an approved program
  • 100% online & self-paced
  • Certification upon completion

Course Objectives

  • Explain the basics of food safety, including ways to prevent foodborne illness
  • Create and organize a work environment for your baking course
  • Describe how ingredients function and work together, including fats, sweeteners, flour, eggs, and other common ingredients
  • Compare and contrast key baking methods including creamed, whipped, liquid, and semi-liquid batters
  • Produce a variety of finished products, including cakes, quick breads, doughnuts, gluten-free and vegan desserts
  • Develop and demonstrate proper dough making skills, folding, mixing, rolling, and baking techniques
  • Produce a variety of finished products, including breads, enriched doughs, and various breakfast pastries

Cake Baking & Decorating Arts Course

Show Full Syllabus
Unit 1: Welcome to Your Cake Baking and Decorating Arts Course
View Tasks
It’s important first to learn the basics; we start with the principle of making cakes, fillings, and coverings. Understanding the science and the ingredient interactions will strengthen your basic knowledge and transcend to your own personal recipe development later.
Course Orientation
  • Task 1: Welcome to Your Cake Baking and Decorating Arts Course
  • Task 2: About the French Pastry School
  • Task 3: Program Layout & Objectives
  • Task 4: Course Expectations
  • Task 5: Course Evaluations and Assessments
  • Task 6: Our Expert Chef Support System
  • Task 7: Key Course Resources & Master Equipment Lists
  • Task 8: Cake Decorating Principles
  • Task 9: The Sense of Taste
  • Task 10: Set Realistic Goals & Practice Self-Discipline
  • Task 11: Program Welcome Survey
End of Unit 1
Unit 2: Basics of Baking & Baking Skills
View Tasks
This unit contains several areas of focus: food safety, the basics of baking, and the importance of scaling. We consider these topics an essential aspect of your baking foundation. We will start with food safety or sanitation.
Unit Introduction
  • Task 12: Unit Introduction and Objectives
  • Task 13: Complete a Self-Assessment & Pre-Assessment
Basics of Sanitation
  • Task 14: Basics of Sanitation
  • Task 15: Understanding Bacteria
  • Task 16: Proper Cooking Temperatures, Thawing & Storing Food
  • Task 17: Cake Decorating Principles: FIFO, First In, First Out
Basics of the Baking Process
  • Task 18: Types of Ovens
  • Task 19: Steam and Oven Vents
  • Task 20: Activity | Calibrating Your Oven
  • Task 21: Measuring with a Digital Scale
  • Task 22: Using a Scale & Volumetric Measuring
  • Task 23: Activity | Measuring Versus Scaling Flour
  • Task 24: Activity | Measuring Versus Scaling Eggs
Unit Review & Assessment
  • Task 25: Unit Review & Quiz Preparation
  • Task 26: Unit Assessment
End of Unit 2
Unit 3: Prepare Your Cake Decorating Studio
View Tasks
One of the essential pieces of advice we can offer is to use the right tool for the right job. Using the right tool can mean the success or failure of a recipe, so this lesson introduces you to some of the most commonly used tools in the baking kitchen.
Unit Introduction
  • Task 27: Unit Introduction and Objectives
  • Task 28: Complete a Self-Assessment & Pre-Assessment
  • Task 29: Mise en Place Mindset
Rearrange Your Cake Decorating Kitchen and Pantry
  • Task 30: Take Inventory of Your Kitchen and Pantry
  • Task 31: Other Measuring Tools: Thermometers & Timers
  • Task 32: Activity | Calibrate Your Thermometer
Cake Decorating & Gum Paste Flower Tools
  • Task 33: General Cake Decorating & Gum Paste Tools
  • Task 34: Gum Paste Flower Tools
  • Task 35: Drying & Forming Flowers
  • Task 36: Floral Accessories
  • Task 37: Embellishments
  • Task 38: Conditioning Gum Paste
  • Task 39: Materials & Tools for Cake Decorating
  • Task 40: Knives & Small Hand Tools
  • Task 41: Activity | Label Basic Knives
  • Task 42: Mixing Bowls, Small Appliances, Pots & Pans
  • Task 43: Ring Molds, Cake Pans & Specialty Molds
  • Task 44: Cake Decorating Baking Tools
  • Task 45: Activity | Label Cake Decorating Tools
Student Activity | Setting Up Your Cake Decorating Studio
  • Task 46: Activity | Create a Cake Decorating Drawer
  • Task 47: Activity | Resetting Your Kitchen Space
The Basics of Piping
  • Task 48: Introduction to Basics of Piping
  • Task 49: Fitting & Filling a Pastry Bag
  • Task 50: How to Pipe Using a Pastry Bag
  • Task 51: Paper Cones or 'Cornets'
  • Task 52: Filling a Paper Cone or 'Cornet'
  • Task 53: How to Pipe Using a Paper Cone or 'Cornet'
Unit Review & Assessment
  • Task 54: Unit Review & Quiz Preparation
  • Task 55: Unit Assessment
End of Unit 3
Unit 4: Cornerstone Ingredients
View Tasks
This Unit presents an overview of some of the basic food science principles used in cake baking, filling, and frosting making while helping you comprehend what factors make a baked product succeed or fail.
Unit Introduction
  • Task 56: Unit Introduction and Objectives
  • Task 57: Complete a Self-Assessment & Pre-Assessment
  • Task 58: The Importance of Food Science
General Baking Principles
  • Task 59: A Balanced Recipe
  • Task 60: Structure Roles
  • Task 61: Fats, Ratios & Stabilizing Water and Fat
  • Task 62: Types of Wheat Flour & Their Purpose in Baking
What is Sugar?
  • Task 63: What is Sugar?
  • Task 64: Sugar and Sugar Syrups - Simple Syrup
  • Task 65: Solid Content & Sweetening Power of Sugars
  • Task 66: The Role of Sugar In Recipes
  • Task 67: The Maillard Reaction
The Basics of Eggs
  • Task 68: The Basics of Eggs
  • Task 69: The Role of Eggs in Baking
Butter and Fats
  • Task 70: Basics of Butter
  • Task 71: European Butter
  • Task 72: Alternative Fats & Oils
Basics of Milk & Cream
  • Task 73: Basics of Milk & Cream
Student Activity | Make Your Own Cake or Cupcake
  • Task 74: Activity | Make Your Own Cake or Cupcake
Unit Review & Assessment
  • Task 75: Unit Review & Quiz Preparation
  • Task 76: Unit Assessment
End of Unit 4
Unit 5: Sponges
View Tasks
In this unit, we’ll introduce the types of sponges, beginning with hot and cold process Génoise and American-style sponges, like dark chocolate, red velvet, and white cakes.
Unit Introduction
  • Task 77: Unit Introduction and Objectives
  • Task 78: Complete a Self-Assessment & Pre-Assessment
Cake Decorating Principles | Sponges
  • Task 79: Cake Decorating Principles | Sponges
  • Task 80: Introduction to Hot Process Sponge
  • Task 81: Introduction to Cold Process Sponge
  • Task 82: Introduction to American-Style Sponges
Student Activity | Make Two Sponges
  • Task 83: Activity | Make Two Sponge Cakes, Store for Later Units
Unit Review & Assessment
  • Task 84: Unit Review & Quiz Preparation
  • Task 85: Unit Assessment
End of Unit 5
Unit 6: Fillings & Frostings
View Tasks
In this Unit, we’ll explore various types of fillings in this unit, like lemon cream and crème légère, then move onto five kinds of frostings, including buttercream, cream cheese, and chocolate glaze.
Unit Introduction
  • Task 86: Unit Introduction and Objectives
  • Task 87: Complete a Self-Assessment & Pre-Assessment
Cake Decorating Principles | Types of Fillings
  • Task 88: Cake Decorating Principles | Types of Fillings
  • Task 89: Simple Syrup or Soaking Syrup
  • Task 90: Introduction to Lemon Cream
  • Task 91: Introduction to Crème Légère
  • Task 92: Introduction to Vanilla Pastry Cream Custard
Cake Decorating Principles | Traditional Ganaches
  • Task 93: Traditional Ganaches
  • Task 94: Introduction to Bittersweet Dark Chocolate Ganache Filling
  • Task 95: Introduction to Milk Chocolate Ganache Filling
Cake Decorating Principles | Types of Buttercream & Frostings
  • Task 96: Types of Buttercream & Frostings
  • Task 97: Introduction to French Buttercream
  • Task 98: Introduction to Italian Meringue Buttercream
  • Task 99: Introduction to Swiss Buttercream
  • Task 100: Introduction to Dark Chocolate Frosting
  • Task 101: Re-Order Activity: Swiss Buttercream Sequence
  • Task 102: Introduction to Cream Cheese Frosting
  • Task 103: Introduction to Dark Chocolate Glaze
Cake Decorating Principles | How to Flavor Buttercream
  • Task 104: Flavoring Buttercream
Introduction | Whole Caramelized Nuts
  • Task 105: Whole Caramelized Nuts
Student Activity | Make a Filling & Buttercream
  • Task 106: Activity | Make a Filling & Buttercream
Unit Review & Assessment
  • Task 107: Unit Review & Quiz Preparation
  • Task 108: Unit Assessment
End of Unit 6
Unit 7: Buttercream Piping
View Tasks
We’ll begin unit 9 by demonstrating essential piping techniques using buttercream, then teach the techniques of piping inscriptions using a cornet or parchment paper cone and chocolate. Finally, you’ll learn how to pipe buttercream flowers, an advanced piping skill that uses a flower nail and parchment paper squares.
Unit Introduction
  • Task 109: Unit Introduction and Objectives
  • Task 110: Complete a Self-Assessment & Pre-Assessment
Cake Decorating Principles | Basic Piping with Buttercream
  • Task 111: Basic Piping with Buttercream
  • Task 112: Piping Buttercream Dots, Pearls, and Bead Borders
  • Task 113: Piping Buttercream Cornelli Lace
  • Task 114: Piping Buttercream Stars
  • Task 115: Piping Buttercream Rosettes
  • Task 116: Piping a Buttercream Shell Border & Reverse Shell
  • Task 117: Piping a Buttercream Zigzag & Zigzag Garland
  • Task 118: Piping Buttercream Leaves
  • Task 119: Piping a Buttercream Basketweave Pattern
  • Task 120: Piping Buttercream Ruffles & Ruffle Garland
  • Task 121: Piping a Buttercream Swag
  • Task 122: Buttercream Piping on a Cake & Practicing
Cake Decorating Principles | Using a Cornet
  • Task 123: Cake Decorating Principles | Using a Cornet
  • Task 124: Writing in Chocolate & Buttercream
Introduction to Buttercream Piped Flowers
  • Task 125: Introduction to Buttercream Piped Flowers
  • Task 126: Buttercream Blossoms
  • Task 127: Buttercream Ranunculi
  • Task 128: Buttercream Carnations
  • Task 129: Buttercream Mums
  • Task 130: Flower Arrangement
Cake Decorating Principle | Making a Piping Practice Board, optional
  • Task 131: Cake Decorating Principle | Making a Piping Practice Board, optional
Unit Review & Assessment
  • Task 132: Unit Review & Quiz Preparation
  • Task 133: Unit Assessment
End of Unit 7
Unit 8: Building a Buttercream Cake
View Tasks
In this unit, you will learn the fundamentals of how to build and stack a two-tiered cake with stability and accuracy.
Unit Introduction
  • Task 134: Unit Introduction and Objectives
  • Task 135: Complete a Self-Assessment & Pre-Assessment
Cake Decorating Principles | Building a Buttercream Cake
  • Task 136: Building a Buttercream Cake
  • Task 137: Torting the Cakes
  • Task 138: Filling Each Cake
  • Task 139: Applying the Crumb Coat
  • Task 140: The Final Buttercream Coat
  • Task 141: Stacking the Cakes
  • Task 142: Finishing the Details
Student Activity | Assemble a Buttercream Cake
  • Task 143: Activity | Assemble a Buttercream Cake
Unit Review & Assessment
  • Task 144: Unit Review & Quiz Preparation
  • Task 145: Unit Assessment
End of Unit 8
Unit 9: Rolled Fondant Making & Covering a Cake
View Tasks
In this unit, you’ll practice all things fondant. First, you’ll learn a quick rolled fondant recipe, then practice applying this covering on a cake. We also include a recipe that teaches how to modify rolled fondant to manipulate it for future cake decorating projects.
Unit Introduction
  • Task 146: Unit Introduction and Objectives
  • Task 147: Complete a Self-Assessment & Pre-Assessment
Cake Decorating Principles | Rolled Fondant Making
  • Task 148: Making Rolled Fondant Making & Coloring
Cover a Cake & Cake Board in Rolled Fondant
  • Task 149: Cover a Cake & Cake Board in Rolled Fondant
Cake Decorating Principles | Modified Fondant
  • Task 150: Cake Decorating Principles | Modified Fondant
Student Activity | Make Rolled Fondant
  • Task 151: Activity | Make Rolled Fondant
Unit Review & Assessment
  • Task 152: Unit Review & Quiz Preparation
  • Task 153: Unit Assessment
End of Unit 9
Unit 10: Royal Icing Floodwork
View Tasks
In this unit, you will learn two new shortbread dough making techniques; the sanding method & how to fraser a dough. You’ll also learn how to master making royal icing and adjusting its consistency to fill in, sometimes called “flooding,” large areas of the cookie.
Unit Introduction
  • Task 154: Unit Introduction and Objectives
  • Task 155: Complete a Self-Assessment & Pre-Assessment
Cake Decorating Principles | Butter & Vanilla Shortbread Cookies
  • Task 156: Introduction | Butter & Vanilla Shortbread Cookies
  • Task 157: Cake Decorating Principles | Butter & Vanilla Shortbread Cookies
Royal Icing for Decorated Cookies
  • Task 158: Introduction | Royal Icing for Decorated Cookies
  • Task 159: Cake Decorating Principles | Egg White Powder Royal Icing & Fresh Egg White Royal Icing
  • Task 160: Cake Decorating Principles | Royal Icing for Flooding Decorated Cookies
Student Activity | Royal Icing for Decorated Cookies
  • Task 161: Activity | Make and Bake Shortbread & Decorate the Cookies
Unit Review & Assessment
  • Task 162: Unit Review & Quiz Preparation
  • Task 163: Unit Assessment
End of Unit 10
Unit 11: Flood Work on Cakes
View Tasks
Our focus for this unit is all about teaching royal icing flooding techniques. Royal icing flood work dries smooth and makes ornate decorations on cakes or cookies. For this technique, you’ll learn to dilute royal icing to a fluid consistency and distribute it within an outlined shape.
Unit Introduction
  • Task 164: Unit Introduction and Objectives
  • Task 165: Complete a Self-Assessment & Pre-Assessment
Cake Decorating Principles | Applying Royal Icing Flood Work on Cakes
  • Task 166: Applying Royal Icing Flood Work on Cakes
  • Task 167: Introduction to Royal Icing Runouts
  • Task 168: Introduction to Royal Icing Wings
  • Task 169: Introduction to Royal Icing Collar Techniques
  • Task 170: Preparation & Outlining the Template
  • Task 171: Flooding the Outline & Drying the Collar
  • Task 172: Applying the Collar
Student Activity | Flood Work on a Cake
  • Task 173: Activity | Flood Work on a Cake
Unit Review & Assessment
  • Task 174: Unit Review & Quiz Preparation
  • Task 175: Unit Assessment
End of Unit 11
Unit 12: Advanced Royal Icing Piping
View Tasks
In this unit, our next focus is advanced royal icing piping, including over piping embellishments, Lambeth techniques, and string work.
Unit Introduction
  • Task 176: Unit Introduction and Objectives
  • Task 177: Complete a Self-Assessment & Pre-Assessment
Cake Decorating Principles | Advanced Royal Icing Piping
  • Task 178: Advanced Royal Icing Piping
  • Task 179: Introduction | Over Piping Embellishments
  • Task 180: Introduction | Lambeth Techniques
Cake Decorating Principles | Royal Icing String Work
  • Task 181: Royal Icing String Work
  • Task 182: Introduction | Basic String Work
  • Task 183: Introduction | Oriental String Work
  • Task 184: Introduction | Australian Extension String Work
Student Activity | Advanced Royal Icing Piping
  • Task 185: Activity | Advanced Royal Icing Piping
Unit Review & Assessment
  • Task 186: Unit Review & Quiz Preparation
  • Task 187: Unit Assessment
End of Unit 12
Unit 13: Gum Paste: Making & Simple Decorations
View Tasks
In Unit 13, we’ll introduce a sugar dough called gum paste. Gum paste is used to embellish many cake decorating projects. In this section, we will share our recipe for making gum paste and a modified gum paste that gives you a longer working time.
Unit Introduction
  • Task 188: Unit Introduction and Objectives
  • Task 189: Complete a Self-Assessment & Pre-Assessment
Cake Decorating Principles | Making Gum Paste & Modified Gum Paste
  • Task 190: Fundamentals of Making Gum Paste, Modified Gum Paste & Modified Rolled Fondant
Introduction | Edible Glue
  • Task 191: Introduction | Edible Glue
Introduction | 50/50 Paste
  • Task 192: Introduction | 50/50 Paste
Introduction | Bows
  • Task 193: Introduction | Bows
Introduction | Simple Rose
  • Task 194: Introduction | Simple Rose
  • Task 195: Tight Bud
  • Task 196: Rosebud
  • Task 197: Mid-Size Rose
  • Task 198: Full-Size Rose
  • Task 199: Full-Blown Rose
  • Task 200: Rose Leaves
Student Activity | Gum Paste Decorations
  • Task 201: Activity | Gum Paste Decorations
Unit Review & Assessment
  • Task 202: Unit Review & Quiz Preparation
  • Task 203: Unit Assessment
End of Unit 13
Unit 14: Advanced Sugar Paste Decorations
View Tasks
In our advanced sugar paste decorations unit, we’ll demonstrate techniques using fondant, modified fondant, or 50/50 paste for six cakes or cookie decorating embellishments.
Unit Introduction
  • Task 204: Unit Introduction and Objectives
  • Task 205: Complete a Self-Assessment & Pre-Assessment
Cake Decorating Principles | Advanced Sugar Paste Decorations
  • Task 206: Cake Decorating Principles | Advanced Sugar Paste Decorations
  • Task 207: Introduction | Pearls
  • Task 208: Making Pearls
  • Task 209: Making Small Pearls
  • Task 210: Making Pearl Variations
  • Task 211: Introduction | Ombré Effects
  • Task 212: Ombré Strip
  • Task 213: Peony Petal Ombré
  • Task 214: Introduction | Ruffles, Frills & Straight Frills
  • Task 215: Classic Frill
  • Task 216: Straight Frill
  • Task 217: Molded Ruffle
  • Task 218: Introduction | Bas Relief
  • Task 219: Introduction | Embossing
  • Task 220: Introduction | Stamping
Student Activity | Advanced Sugar Paste Decoration
  • Task 221: Activity | Advanced Sugar Paste Decoration
Unit Review & Assessment
  • Task 222: Unit Review & Quiz Preparation
  • Task 223: Unit Assessment
End of Unit 14
Unit 15: Beginner Gum Paste Flowers
View Tasks
The lessons learned in this section are the cornerstone techniques used for making both beginner and advanced gum paste flowers. Once you’ve mastered these techniques, you will be able to create beautiful gum paste flowers skillfully.
Unit Introduction
  • Task 224: Unit Introduction and Objectives
  • Task 225: Complete a Self-Assessment & Pre-Assessment
Cake Decorating Principles | Beginner Gum Paste Flowers
  • Task 226: Cake Decorating Principles | Beginner Gum Paste Flowers
  • Task 227: Introduction | Blossom
  • Task 228: Introduction | Daisy
  • Task 229: Making the Daisy Center
  • Task 230: Making the Daisy
  • Task 231: Making the Buds
  • Task 232: Making the Calyx
  • Task 233: Making the Leaves
  • Task 234: Assembling the Daisy
  • Task 235: Introduction | Carnation
  • Task 236: Carnation Bud
  • Task 237: Carnation Mid-Size Flower
  • Task 238: Carnation Full-Size Flower
  • Task 239: Carnation Calyx
  • Task 240: Carnation Finishing Touches
Student Activity | Beginner Gum Paste Flower
  • Task 241: Activity | Beginner Gum Paste Flower
Unit Review & Assessment
  • Task 242: Unit Review & Quiz Preparation
  • Task 243: Unit Assessment
End of Unit 15
Unit 16: Advanced Gum Paste Flowers
View Tasks
In this unit, you’ll learn complex flower components and tools that help mimic fine flower details. You’ll start by making a rose with multiple petal layers, a bud, calyx, and leaves.
Unit Introduction
  • Task 244: Unit Introduction and Objectives
  • Task 245: Complete a Self-Assessment & Pre-Assessment
Cake Decorating Principles | Advanced Gum Paste Flowers
  • Task 246: Advanced Gum Paste Flowers
  • Task 247: Introduction | Rose
  • Task 248: Unopened Rosebud
  • Task 249: Tight Rosebud
  • Task 250: Buds
  • Task 251: Rosebud
  • Task 252: Mid-Size Rose
  • Task 253: Full-Size Rose
  • Task 254: Full-Blown Rose
  • Task 255: Rose Calyx
  • Task 256: Creating the Ovary
  • Task 257: Rose Leaves
  • Task 258: Finishing Touches
  • Task 259: Introduction | Hydrangea
  • Task 260: Making the Hydrangea Flowers
  • Task 261: Hydrangea Buds
  • Task 262: Hydrangea Leaves
  • Task 263: Assembling The Hydrangea Pieces
  • Task 264: The Finishing Touches
  • Task 265: Introduction | Calla Lily
  • Task 266: Calla Lily Spadix
  • Task 267: Calla Lily Spathe
  • Task 268: Calla Lily Finishing Touches
  • Task 269: Introduction | Orchid
  • Task 270: Making the Orchid Column
  • Task 271: Orchid Throat
  • Task 272: Orchid Sepal & Petals
  • Task 273: Assembling the Orchid Pieces
  • Task 274: Dusting the Orchid
Student Activity | Advanced Gum Paste Flower
  • Task 275: Activity | Advanced Gum Paste Flower
Unit Review & Assessment
  • Task 276: Unit Review & Quiz Preparation
  • Task 277: Unit Assessment
End of Unit 16
Unit 17: Packaging, Cutting, and Serving Cake
View Tasks
In this unit, we’ll offer some packaging and delivering tips to prevent mishaps and some basics on presenting the perfect slice.
Unit Introduction
  • Task 278: Unit Introduction and Objectives
  • Task 279: Complete a Self-Assessment & Pre-Assessment
Cake Decorating Principles| Packaging, Cutting, and Serving Cake
  • Task 280: Packaging, Cutting, and Serving Cake
  • Task 281: Introduction | Serving Cakes & Garnishing
  • Task 282: Introduction | How to Cut a Cake
  • Task 283: Introduction | How to Box & Deliver Cakes
Unit Review & Assessment
  • Task 284: Unit Review & Quiz Preparation
  • Task 285: Unit Assessment
End of Unit 17
Unit 18: Modeling Chocolate Figurines
View Tasks
Unit 18 focuses on using modeling chocolate to create three-dimensional designs. Modeling chocolate is an excellent substitute for fondant because it is pliable and dries hard.
Unit Introduction
  • Task 286: Unit Introduction and Objectives
  • Task 287: Complete a Self-Assessment & Pre-Assessment
Cake Decorating Principles | Modeling Chocolate
  • Task 288: Cake Decorating Principles | Modeling Chocolate
  • Task 289: Introduction | Modeling Chocolate Figures
Student Activity | Make Modeling Chocolate Figures
  • Task 290: Activity | Make Modeling Chocolate Figures
Unit Review & Assessment
  • Task 291: Unit Review & Quiz Preparation
  • Task 292: Unit Assessment
End of Unit 18
Unit 19: Intro to Sculpted Cakes - Preparing the Components
View Tasks
Before you begin the sculpted cottage cake for your capstone project, you’ll prepare the mise en place. The advanced preparation for the cottage cake is extensive, so we’ve dedicated unit 19 for prep.
Unit Introduction
  • Task 293: Unit Introduction and Objectives
Introduction | Sculpted Cottage Cake Preparation - Preparing the Components
  • Task 294: Sculpted Cottage Cake Preparation - Preparing the Components
  • Task 295: Prepare the White Cake
  • Task 296: Prepare the Swiss Buttercream
  • Task 297: Prepare the Rolled Fondant
  • Task 298: Prepare the Fresh Egg White Royal Icing
  • Task 299: Prepare the Edible Glue
  • Task 300: Prepare the Modeling Gum Paste Flower Boxes & Flowers
  • Task 301: Prepare the Rice Crispy Mixture for the Sculpted Cottage Cake
End of Unit 19
Unit 20: Capstone - Making a Sculpted Cottage Cake
View Tasks
The capstone to our Cake Baking and Decorating Arts course represents the culmination of your experience and must be marked with a celebration cake. We challenge you to prepare the components and sculpt a cottage cake for a special event of your choice, like a birthday party.
Sculpting a Cottage Cake
  • Task 302: Unit Introduction to Sculpting a Cottage Cake
  • Task 303: Capstone Activity | Sculpting a Cottage Cake
Preparations for the Sculpted Cottage Cake
  • Task 304: Cutting the Cottage Cake
  • Task 305: Making the Tiers
  • Task 306: Preparing the Cake for Decorations
  • Task 307: Stacking the Roof
  • Task 308: Making the Landscape
  • Task 309: Preparing the Window Trim & Rice Crispie Door
  • Task 310: Adding the Window Trim & House Number Plaque
  • Task 311: The Finishing Touches
  • Task 312: Capstone Activity | Image Upload for Sculpting a Cottage Cake
Final Course Assessment & Resources
  • Task 313: Your Final Exam Preparation
  • Task 314: Final Exam Review and Preparation
  • Task 315: Final Course Assessment
  • Task 316: Survey | Share Your Overall Course Feedback
  • Task 317: Books, Websites & Other References
End of Unit 20

Course Description

Developed by The French Pastry School master bakers, Jacquy Pfeiffer and Sébastien Canonne, M.O.F., this immersive course dives into cake baking and decorating at the highest standard. Students will learn the principles of baking science and how to execute more than 80 recipes ranging from classic sponge cake to traditional buttercream.

Course Highlights

  • 180-hour | 20 Units | 300+ Tasks | 140 Videos
  • More than 140 high-definition instructional videos
  • Recognized by the American Culinary Federation Education Foundation as an approved program
  • 100% online & self-paced with 17 Chef Graded Assignments
  • Certification upon completion

Course Objectives

  • Create and organize an environment for your cake baking & decorating course
  • Understand the fundamental role of cornerstone ingredients in cake making
  • Differentiate between the types of fats and how each is applied in recipes
  • Understand the different techniques for a hot and cold process sponge
  • Understand the different techniques for the three types of buttercream – French, Italian, and Swiss
  • Practice covering a cake and cake board in rolled fondant
  • Practice piping using buttercream and chocolate mediums
  • Learn how to flood or fill in a cookie with fluid royal icing
  • Practice flooding with royal icing runouts, wings, and collars
  • Learn three-string work techniques: basic, Oriental, and Australian Extension
  • Recognize the proper consistency of gum paste, modified gum paste, and 50/50 paste
  • Apply the advanced sugar paste decoration principles to make pearls, ombré effects, ruffles, frills, bas relief, embossing, and stamping
  • Identify the use of proper equipment and tools to make basic gum paste flowers
  • Create up to three three-dimensional figures to apply to the sculpted cake

Course Description

Developed by The French Pastry School master bakers, Jacquy Pfeiffer and Sébastien Canonne, M.O.F., this immersive course dives into cake baking and decorating at the highest standard. Students will learn the principles of baking science and how to execute more than 80 recipes ranging from classic sponge cake to traditional buttercream.

Course Highlights

  • 180-hour | 20 Units | 300+ Tasks | 140 Videos
  • More than 140 high-definition instructional videos
  • Recognized by the American Culinary Federation Education Foundation as an approved program
  • 100% online & self-paced with 17 Chef Graded Assignments
  • Certification upon completion

Course Objectives

  • Create and organize an environment for your cake baking & decorating course
  • Understand the fundamental role of cornerstone ingredients in cake making
  • Differentiate between the types of fats and how each is applied in recipes
  • Understand the different techniques for a hot and cold process sponge
  • Understand the different techniques for the three types of buttercream – French, Italian, and Swiss
  • Practice covering a cake and cake board in rolled fondant
  • Practice piping using buttercream and chocolate mediums
  • Learn how to flood or fill in a cookie with fluid royal icing
  • Practice flooding with royal icing runouts, wings, and collars
  • Learn three-string work techniques: basic, Oriental, and Australian Extension
  • Recognize the proper consistency of gum paste, modified gum paste, and 50/50 paste
  • Apply the advanced sugar paste decoration principles to make pearls, ombré effects, ruffles, frills, bas relief, embossing, and stamping
  • Identify the use of proper equipment and tools to make basic gum paste flowers
  • Create up to three three-dimensional figures to apply to the sculpted cake

Mastering Japanese Sushi Foundations

Show Full Syllabus
Unit 1: Welcome to Master of Japanese Cuisine Academy
View Tasks
Introduction
  • Tarea 1: Master of Japanese Cuisine Academy
  • Tarea 2: How to Learn With Rouxbe
  • Tarea 3: Secrets to Making Tasty Sushi
Objectives of the Course
  • Tarea 4: What You Will Learn
  • Tarea 5: Survey | Tell Us About Yourself
  • Tarea 6: Activity | Show Us What You Know
End of Unit 1
Unit 2: Sushi Rice
View Tasks
Sushi Rice Basics
  • Tarea 7: Introduction to Sushi Rice
  • Tarea 8: Which Rice is the Best for Sushi
  • Tarea 9: How to Measure, Wash & Cook Rice
  • Tarea 10: Science of Cooking Sushi Rice
Seasoning Rice
  • Tarea 11: Seasoning Sushi Rice
Assessment Sushi Rice
  • Tarea 12: Unit 2 Quiz
End of Unit 2
Unit 3: Knives and Food Safety
View Tasks
Knives Made for Sushi
  • Tarea 13: Japanese Versus Western Knives
  • Tarea 14: How to Hold and Sharpen a Knife
Food Safety
  • Tarea 15: Food Safety & Hygiene
Assessment
  • Tarea 16: Unit 3 Quiz
End of Unit 3
Unit 4: Sushi Grade Fish & Slicing
View Tasks
Let's Understand Fish Used in Sushi Better
  • Tarea 17: Understanding Sushi Fish
Salmon
  • Tarea 18: Buying Sushi Quality Salmon
  • Tarea 19: How to Prepare Salmon for Sushi
  • Tarea 20: Slicing Salmon
Tuna
  • Tarea 21: Buying and Storing Sushi Quality Tuna
  • Tarea 22: How to Prepare Tuna for Sushi
Assessment
  • Tarea 23: Unit 4 Quiz
End of Unit 4
Unit 5: Sushi Rolls
View Tasks
Introduction to Rolled Sushi
  • Tarea 24: Halfway Point
Variations of Sushi Rolls
  • Tarea 25: Introduction
  • Tarea 26: What is Nori?
  • Tarea 27: Preparation for Hosomaki
  • Tarea 28: How to Make Hosomaki
  • Tarea 29: Uramaki | California Roll
  • Tarea 30: Uramaki Variations
  • Tarea 31: Activity | Prepare Sushi Rice
  • Tarea 32: Activity | Prepare Hosomaki
  • Tarea 33: Activity | Prepare Uramaki
Assessment
  • Tarea 34: Unit 5 - Sushi Rolls - Quiz
End of Unit 5
Unit 6: Nigiri
View Tasks
Nigiri Basics
  • Tarea 35: Forming & Handling Sticky Rice
  • Tarea 36: Perfect Steps to Make Nigiri Sushi
  • Tarea 37: How to Practice Hand-Motion for Nigiri
  • Tarea 38: Plating and Presentation
  • Tarea 39: Activity | Slicing Fish
  • Tarea 40: Activity | Prepare Nigiri Sushi
Assessment
  • Tarea 41: Unit 6 Quiz
End of Unit 6
Unit 7: Conclusion
View Tasks
Final Assessment
  • Tarea 42: Course Final Quiz
  • Tarea 43: Final Survey
  • Tarea 44: Resources
End of Unit 7

Course Description

Mastering Japanese Sushi Foundations is designed to teach the basic skills and knowledge of how to make sushi rolls and nigiri sushi at a professional level.

Course Highlights

  • Full & immediate access to all the materials of sushi foundation course (videos, written instructions, recipes, self-learning support tools, etc)
  • Personalized feedback from master chefs
  • Life-long access to the course and international Japanese cuisine chefs answering questions

Course Objectives

  • Understand the characteristics of sushi rice and learn how to prepare perfect sushi rice.
  • Explore the world of Japanese knives and ensure food safety with raw fish.
  • Discover the art of selecting, preserving, and preparing sushi-quality fish.
  • Master the fundamentals of crafting most popular sushi rolls.
  • Acquire the skills to create nigiri sushi like a master chef

Course Description

Mastering Japanese Sushi Foundations is designed to teach the basic skills and knowledge of how to make sushi rolls and nigiri sushi at a professional level.

Course Highlights

  • Full & immediate access to all the materials of sushi foundation course (videos, written instructions, recipes, self-learning support tools, etc)
  • Personalized feedback from master chefs
  • Life-long access to the course and international Japanese cuisine chefs answering questions

Course Objectives

  • Understand the characteristics of sushi rice and learn how to prepare perfect sushi rice.
  • Explore the world of Japanese knives and ensure food safety with raw fish.
  • Discover the art of selecting, preserving, and preparing sushi-quality fish.
  • Master the fundamentals of crafting most popular sushi rolls.
  • Acquire the skills to create nigiri sushi like a master chef

Safe Food Handler - WFSO

Show Full Syllabus
Unit 1: Introduction to Safe Food Handler
View Tasks
The WFSO Safe Food Handler course is an introduction to handling and preparing food safely. The certificate from successfully completing this course is required to work in foodservice establishments in the US.
Orientation
Program Orientation
  • Task 1: Introduction to Safe Food Handler
  • Task 2: How to Learn with Rouxbe
  • Task 3: Course Orientation & Objectives
End of Unit 1
Unit 2: WFSO Safe Food Handler
View Tasks
This 2-hour, self paced course will result in a certificate demonstrating the knowledge needed to be a Safe Food Handler. In accordance to the USA-FDA Food Code 2022, this course and certificate will provide “Documentation that FOOD EMPLOYEES acknowledge that they have received training in…Proper safe food handling procedures including personal hygiene.”
Module 1: Speaking Sanitation
  • Task 4: Video Lesson Module 1 | Basics
  • Task 5: Quiz 1
Module 2: Contaminants
  • Task 6: Video Lesson Module 2 | Keeping Clean
  • Task 7: Quiz 2
Module 3: Temperature Danger Zone (TDZ)
  • Task 8: Video Lesson Module 3 | Use Safe Water and Raw Products
  • Task 9: Quiz 3
Module 4: Cross Contamination
  • Task 10: Video Lesson Module 4 | Cross Contamination
  • Task 11: Quiz 4
Module 5: Personal Hygiene
  • Task 12: Video Lesson Module 5 | Cooking Temperatures
  • Task 13: Quiz 5
Module 6: Facilities
  • Task 14: Video Lesson Module 6 | Cross Contamination
End of Unit 2
Unit 3: Safe Food Handler Review & Exam
View Tasks
With the completion of this course, you are ready for WFSO The Essentials of Food Hygiene and the Food Protection Manager Study Course. These will prepare the learner to feel confident in taking the WFSO-Food Protection Manager Certification Exam (The Manager Level Food Safety Certification Accredited by ANAB-CFP #9129).
Safe Food Handler Review & Exam
  • Task 15: Next Steps
  • Task 16: Safe Food Handler Exam Review - Practice Exam
  • Task 17: Safe Food Handler Exam
End of Unit 3

Course Description

The WFSO Safe Food Handler course is an introduction to handling and preparing food safely. The certificate from successfully completing this course is required to work in foodservice establishments in the US.

This 2-hour, self paced course will result in a certificate demonstrating the knowledge needed to be a Safe Food Handler. In accordance to the USA-FDA Food Code 2022, this course and certificate will provide “Documentation that FOOD EMPLOYEES acknowledge that they have received training in…Proper safe food handling procedures including personal hygiene.”

The course is designed for anyone interested in working in the foodservice industry or currently working that requires documentation of training. If you have questions about this process, please contact your supervising chef at the worksite or school.

Course Highlights

  • This 2-hour, self paced course will result in a certificate demonstrating the knowledge needed to be a Safe Food Handler.
  • In accordance to the USA-FDA Food Code 2022, this course and certificate will provide “Documentation that FOOD EMPLOYEES acknowledge that they have received training in…Proper safe food handling procedures including personal hygiene.

Course Objectives

Course Description

The WFSO Safe Food Handler course is an introduction to handling and preparing food safely. The certificate from successfully completing this course is required to work in foodservice establishments in the US.

This 2-hour, self paced course will result in a certificate demonstrating the knowledge needed to be a Safe Food Handler. In accordance to the USA-FDA Food Code 2022, this course and certificate will provide “Documentation that FOOD EMPLOYEES acknowledge that they have received training in…Proper safe food handling procedures including personal hygiene.”

The course is designed for anyone interested in working in the foodservice industry or currently working that requires documentation of training. If you have questions about this process, please contact your supervising chef at the worksite or school.

Course Highlights

  • This 2-hour, self paced course will result in a certificate demonstrating the knowledge needed to be a Safe Food Handler.
  • In accordance to the USA-FDA Food Code 2022, this course and certificate will provide “Documentation that FOOD EMPLOYEES acknowledge that they have received training in…Proper safe food handling procedures including personal hygiene.

Course Objectives

The Essentials of Food Hygiene - WFSO

Show Full Syllabus
Unit 1: Introduction to Essentials of Food Hygiene
View Tasks
The following World Food Safety Organisation (WFSO) courses are designed to support your work as a member of a culinary team. This culinary training includes a library of instructional videos and various modes of other learning activities. We are excited to offer you the opportunity to complete this progressive learning path in food safety.
Orientation
Program Orientation
  • Task 1: Introduction to the Essentials of Food Hygiene
  • Task 2: How to Learn with Rouxbe
  • Task 3: Course Orientation & Objectives
End of Unit 1
Unit 2: WFSO The Essentials of Food Hygiene
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The Essentials of Food Hygiene covers the theory and practical application of Food Hygiene principals. It is a prerequisite of this course that persons would understand the basic hygiene concepts. Building on the foundational concepts covered in the Safe Food Handler Course. The course overs content pertaining to, the principles of good food hygiene, overview of food safety, legislation, and practical issues, the “do’s & don’ts.”
Module 1: Introduction to the Essentials
  • Task 4: Video Lesson Module 1 | Basics
  • Task 5: Module 1 Quiz
Module 2: Types of Food Contamination
  • Task 6: Video Lesson Module 2 | Part 1 | Contaminants
  • Task 7: Food contamination
  • Task 8: Video Lesson Module 2 | Part 2 | Contaminants
  • Task 9: Bacteria
  • Task 10: Module 2 Quiz
Module 3: Time Temperature Controlled for Safety (TCS)
  • Task 11: Video Lesson Module 3 | High Risk Foods
  • Task 12: Module 3 Quiz
Module 4: Safe Food Handling
  • Task 13: Video Lesson Module 4 | Part 1 | Safe Food Handling
  • Task 14: Video Lesson Module 4 | Part 2 | Safe Food Handling
  • Task 15: Module 4 Quiz
Module 5: Personal Hygiene
  • Task 16: Video Lesson Module 5 | Personal Hygiene
  • Task 17: Module 5 Quiz
Module 6: Cleaning & Design
  • Task 18: Video Lesson Module 6
  • Task 19: Module 6 Quiz
Module 7: Food Safety Management Systems
  • Task 20: Video Lesson Module 7
  • Task 21: Module 7 Quiz
End of Unit 2
Unit 3: Essentials Review & Exam
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This course ultimately leads to the Food Protection Manager Course and the ANAB-CFP accredited Food Protection Manager Certification Exam. WFSO ‘The Essentials of Food Hygiene’ certificate will be issued to delegates on passing the assessment paper at the end of the course.
Essentials Exam Review
  • Task 22: Essentials of Food Hygiene Exam Review - Practice Exam
  • Task 23: Essentials of Food Hygiene Exam
End of Unit 3

Course Description

The Essentials of Food Hygiene covers the theory and practical application of Food Hygiene principles. It is a prerequisite of this course that persons would understand the basic hygiene concepts. Building on the foundational concepts covered in the Safe Food Handler Course. The course content pertaining to, the principles of good food hygiene, overview of food safety, legislation, and practical issues, the “do’s & don’ts”. Upon completion of the course, you will be able to apply and implement the basic Hygiene rules, in line with local authority requirements and EU regulations. This course is designed for persons directly involved in or pursuing a career in the handling of food: e.g. Kitchen staff, Bar staff, waiters, Food sellers, Food processing, Food manufacturing, Auditors, food inspectors, Consultants and Quality Managers.

Course Highlights

Course Objectives

Course Description

The Essentials of Food Hygiene covers the theory and practical application of Food Hygiene principles. It is a prerequisite of this course that persons would understand the basic hygiene concepts. Building on the foundational concepts covered in the Safe Food Handler Course. The course content pertaining to, the principles of good food hygiene, overview of food safety, legislation, and practical issues, the “do’s & don’ts”. Upon completion of the course, you will be able to apply and implement the basic Hygiene rules, in line with local authority requirements and EU regulations. This course is designed for persons directly involved in or pursuing a career in the handling of food: e.g. Kitchen staff, Bar staff, waiters, Food sellers, Food processing, Food manufacturing, Auditors, food inspectors, Consultants and Quality Managers.

Course Highlights

Course Objectives

Food Protection Manager Study Course - WFSO

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Unit 1: Introduction & Orientation
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Welcome to the World Food Safety Organization Food Protection Manager Study Course. This course will help you review relevant information to help you successfully prepare for and complete the Food Protection Manager Exam.
Orientation
Program Orientation
  • Task 1: Introduction to WFSO Food Protection Manager
  • Task 2: How to Learn with Rouxbe
  • Task 3: WFSO Food Protection Manager Study Course
  • Task 4: Course Orientation & Objectives
End of Unit 1
Unit 2: Exam Study Guide
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The goal of this study guide is not only to reinforce the regulations, operating procedures, and standards of sanitation as outlined by the 2022 FDA Food Code, but also to promote the critical thinking that is critical to a manager’s role in any food service establishment. Each section will start with the domain name and tasks associated with each of the four main domains that are covered in the FPM exam.
Domain 1: Personal Hygiene
  • Task 5: Video Lesson 1 | Personal Hygiene
  • Task 6: Domain 1 Practice Quiz
Domain 2: Food Hygiene
  • Task 7: Video Lesson 2 | Food Hygiene
  • Task 8: Video Lesson 3 | Avoid Cross Contamination
  • Task 9: Video Lesson 4 | Manage the Flow of Food
  • Task 10: Domain 2 Practice Quiz
Domain 3: Physical Facility Management
  • Task 11: Video Lesson 5 | Physical Facility Management
  • Task 12: Domain 3 Practice Quiz
Domain 4: Food Safety Management Systems
  • Task 13: Video Lesson 6 | Food Safety Management Systems
  • Task 14: Domain 4 Practice Quiz
End of Unit 2
Unit 3: Next Steps: The Food Protection Manager Exam
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This course ultimately leads to the Food Protection Manager Course and the ANAB-CFP accredited Food Protection Manager Certification Exam. Once the student feels comfortable in food safety fundamentals and principles, this course will prepare the student for leadership principles that need to be understood in a food service operation. The FPM exam is designed to assess the knowledge, skills and abilities of the food safety professional to become today's LEADERS of food safety.
The Food Protection Manager Exam
  • Task 15: How to Take the WFSO Food Protection Manager Exam
  • Task 16: Food Protection Manager Practice Exam
  • Task 17: Food Protection Manager Exam - Next Steps
End of Unit 3

Course Description

Course Highlights

  • Personal Hygiene
  • Food Hygiene
  • Physical Facility Management
  • Food Safety Management Systems

Course Objectives

Course Description

Course Highlights

  • Personal Hygiene
  • Food Hygiene
  • Physical Facility Management
  • Food Safety Management Systems

Course Objectives

ACF Sous Chef RTI (includes Fundamentals and Culinarian RTI)

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Unit 1: Apprenticeship Related Technical Instruction (RTI) Overview
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This unit provides an overview and orientation to the ACF Apprenticeship Related Instruction program. It sets expectations and provides instructions on how to use the course platform to progress through activities and assessments.
Orientación
Course Orientation
  • Tarea 1: Introduction to the Sous Chef Apprenticeship Program
  • Tarea 2: Course Orientation & Objectives
  • Tarea 3: How to Learn with Rouxbe
Complementary Skills for Culinarians
  • Tarea 4: Teamwork & Operational Awareness
  • Tarea 5: The Basics of Being a Team Member
  • Tarea 6: Problem Solving & Judgment
  • Tarea 7: Proactive vs. Reactive Problem Solving
  • Tarea 8: Pride & Respect
  • Tarea 9: Professional Presence & Appearance
  • Tarea 10: Activity | Professionalism
End of Unit 1
Unit 2: Safety & Sanitation
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Foodborne illness can be an issue both inside and outside of the kitchen, regardless of how well we think we know our food supply chain. Symptoms can range from an upset stomach to nausea, diarrhea or vomiting. In this unit, you'll learn techniques and habits to keep your loved ones happy and healthy.
Orientación
Unit Orientation
  • Tarea 11: Unit Orientation & Objectives
Food Code - USDA
  • Tarea 12: Laws & Regulatory Agencies
  • Tarea 13: USDA Food Code
  • Tarea 14: Foodborne Illness
  • Tarea 15: Major Risk Factors
Kitchen Layouts
  • Tarea 16: Introduction to Food Safety
  • Tarea 17: Microorganisms & Foodborne Illnesses
  • Tarea 18: Food Spoilage & Contamination
  • Tarea 19: Causes of Foodborne Illness
  • Tarea 20: Keys to Food Safety
Personal Hygiene & Health Habits
  • Tarea 21: Introduction to Handwashing
  • Tarea 22: When to Wash Your Hands
  • Tarea 23: Proper Handwashing
  • Tarea 24: Practice
Requirements for Receiving & Storage
  • Tarea 25: Receiving & Storage
  • Tarea 26: Buying Food Safely
  • Tarea 27: Potentially Hazardous Foods
  • Tarea 28: Buying Food Safely
  • Tarea 29: Storing Food Safely
  • Tarea 30: Storing Food in the Refrigerator
  • Tarea 31: Quiz: Storing Food in the Refrigerator
  • Tarea 32: More Refrigerator Tips
  • Tarea 33: Storing Food in the Freezer
  • Tarea 34: Storing Dry Goods
  • Tarea 35: Storing Leftovers
Preparing Potentially Hazardous Foods
  • Tarea 36: Preparing Food Safely
  • Tarea 37: Cross-Contamination
  • Tarea 38: The Danger Zone
  • Tarea 39: Cooking Food Thoroughly
  • Tarea 40: Using Thermometers
Cleaning Up
  • Tarea 41: Cleaning for Food Safety
  • Tarea 42: When to Clean
  • Tarea 43: Cleaning Counters & Cutting Boards
Hazard Analysis Critical Control Point (HAACP)
  • Tarea 44: Introducing HACCP
  • Tarea 45: Critical Control Points (CCP)
  • Tarea 46: Critical Control Point Examples
Kitchen Design, Planning & Safety
  • Tarea 47: Introduction to Kitchen Safety
  • Tarea 48: Emergency Policies for Injuries
  • Tarea 49: Types of Hazards
  • Tarea 50: Basic First Aid
  • Tarea 51: Fire Extinguishers
  • Tarea 52: Safety Data Sheets (SDS)
  • Tarea 53: Sanitary & Safety Design
  • Tarea 54: Common Types of Kitchen Equipment
  • Tarea 55: Activity | Safety & Sanitation
  • Tarea 56: Waste Disposal & Recycling
  • Tarea 57: Activity | Measuring Our Impact
  • Tarea 58: Rodents & Pest Control
  • Tarea 59: Activity | Worldchefs Sanitation (OPTIONAL)
  • Tarea 60: Unit Review: Safety & Sanitation
End of Unit 2
Unit 3: Nutrition
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This unit begins to build a nutritional foundation that will help you make decisions related to personal health and our food supply, and shed light on various dietary restrictions that could influence cooking.
Orientación
Unit Orientation
  • Tarea 61: Unit Orientation & Objectives
Basic Nutrition
  • Tarea 62: A Functional Foods Approach
  • Tarea 63: Major Nutrients
  • Tarea 64: Vitamins & Minerals
  • Tarea 65: Dietary Guidelines
Diets & Dietary Restrictions
  • Tarea 66: Understanding Ways of Eating
  • Tarea 67: Different Ways of Eating by Choice
  • Tarea 68: Common Dietary Restrictions & Allergies
  • Tarea 69: Religious Dietary Law
  • Tarea 70: Video | Julieanna Hever - Ask A Dietitian
Reading Labels
  • Tarea 71: Identifying Ingredients | Introduction
  • Tarea 72: Know Your Ingredients
  • Tarea 73: Sugar
  • Tarea 74: How Sugar & Fat Affect Your Body & Mind
  • Tarea 75: Additives & Preservatives
  • Tarea 76: Activity | Hidden Sugars
Nutritional Cooking Techniques
  • Tarea 77: Cooking to Support Health
  • Tarea 78: Evaluate Recipes & Menus
  • Tarea 79: Basics of Health-Supportive Cooking
  • Tarea 80: Activity | Nutrition
  • Tarea 81: Activity | Worldchefs Sustainability (OPTIONAL)
  • Tarea 82: Video | Julie Briley - Food As Medicine
  • Tarea 83: Nutritional Cooking Techniques Review
Specialty Diets & Dietary Trends
  • Tarea 84: Culinary Wellness
  • Tarea 85: Health Supportive Culinary Methods
  • Tarea 86: Key Supportive Cooking Techniques
  • Tarea 87: Video | Dr. Scott Stoll - Ask A Doctor
Cardiovascular Support
  • Tarea 88: Cardiovascular Support | Introduction
  • Tarea 89: Overview of Cardiovascular Health
  • Tarea 90: Foods That Help, Foods That Harm
  • Tarea 91: Lesson Practice Recipes
  • Tarea 92: Video | Dr. David Huneycutt - Dietary Approach to Cardiovascular Disease
Diabetes Support
  • Tarea 93: Diabetes Support | Introduction
  • Tarea 94: Overview of Diabetes Health
  • Tarea 95: Foods That Help, Foods That Harm
  • Tarea 96: Lesson Practice Recipes
  • Tarea 97: Video | Dr. Neal Barnard - Diabetes and Nutrition
  • Tarea 98: Activity | Diabetes Support Challenge
Gastrointestinal Support
  • Tarea 99: Gastrointestinal Support | Introduction
  • Tarea 100: Overview of Gastrointestinal Health
  • Tarea 101: Foods That Help, Foods That Harm
  • Tarea 102: Lesson Practice Recipes
Autoimmune Support
  • Tarea 103: Immune Support | Introduction
  • Tarea 104: Overview of Immune System Health
  • Tarea 105: Foods That Help, Foods That Harm
  • Tarea 106: Lesson Practice Recipes
  • Tarea 107: Wellness Unit Review
End of Unit 3
Unit 4: Introduction to Food Service
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In this unit, you will learn about the philosophy, history, and role of the hospitality industry. As a chef and cook, you have great influence on customers and their experience. Embrace this role seriously and make a difference for those you serve.
Orientación
Unit Orientation
  • Tarea 108: Unit Orientation & Objectives
Customer Service
  • Tarea 109: Hospitality Industry & Customer Service
  • Tarea 110: Activity | Customer Service
History and Growth of the Hospitality & Tourism Industry
  • Tarea 111: History & Growth of the Industry
  • Tarea 112: Activity | Hospitality & Tourism
Professional Ethics
  • Tarea 113: Ethics
  • Tarea 114: ACF Codes of Conduct
  • Tarea 115: Activity | Ethics
Menu Planning Factors
  • Tarea 116: Purchasing, Controls & Management
  • Tarea 117: Activity | Menu Planning
Professional Organizations & Associations
  • Tarea 118: Professional Organizations & Associations
  • Tarea 119: Activity | Professional Organizations & Associations
Career Opportunities
  • Tarea 120: Career Opportunities
  • Tarea 121: Activity | Career Exploration
Industry Trends
  • Tarea 122: Industry Trends
  • Tarea 123: Health & Sustainability
  • Tarea 124: Technology
  • Tarea 125: Activity | Industry Trends
Individual Growth Through Lifelong Learning
  • Tarea 126: Continuing Education
  • Tarea 127: Activity | Lifelong Learning
Worldchefs Track
  • Tarea 128: Activity | Worldchefs Employee Site (OPTIONAL)
  • Tarea 129: Activity | Worldchefs Menu (OPTIONAL)
End of Unit 4
Unit 5: CFC Course Review and Certification
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Rouxbe will provide badges, transcripts and verification of participation directly to the ACF Apprenticeship Portal. Once complete, you will have fulfilled a major portion of your ACF certification requirements.
Completing the CFC Related Instruction Requirement
  • Tarea 130: Receive Your Badge, Diploma & CFC Certification
  • Tarea 131: Books & Other References
  • Tarea 132: Study Guides for Apprenticeship and Certification Exam
End of Unit 5
Unit 6: CFC Practice Exams
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Practice test taking for written exam.
Practice Exam 1
  • Tarea 133: Version 1
Practice Exam 2
  • Tarea 134: Version 2
Practice Exam 3
  • Tarea 135: Version 3
End of Unit 6
Unit 7: Part 2 | Related Instruction for Certified Culinarian (CC)
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Apprenticeship Related Instruction is an online culinary skill and knowledge development course designed to support your work as a member of a culinary team. This culinary training includes a vast library of instructional videos and various modes of other learning through interactive instructor-submitted activities.
Orientación
Program Orientation
  • Tarea 136: Introduction to Certified Culinarian
End of Unit 7
Unit 8: Supervisory Management
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It is important to become acquainted with some of the main functions of management, particularly in a food service operation. This unit reviews communication, leadership, job descriptions, motivational techniques, conflict resolution, and stress management.
Orientación
Unit Orientation
  • Tarea 137: Unit Orientation & Objectives
Communication Skills & Interpersonal Relationships
  • Tarea 138: Communication Skills & Interpersonal Relationships
  • Tarea 139: Activity | Communication Skills & Interpersonal Relationships
Management Versus Leadership
  • Tarea 140: Manager vs Leader
  • Tarea 141: Activity | Management Versus Leadership
Leadership Styles
  • Tarea 142: Leadership Styles
  • Tarea 143: Activity | Leadership Styles
Supervisor’s Role
  • Tarea 144: Supervisor’s Role
  • Tarea 145: Activity | Supervisor’s Role
Job Description
  • Tarea 146: Job Description
  • Tarea 147: Activity | Job Description
Motivational Techniques
  • Tarea 148: Motivational Techniques
  • Tarea 149: Activity | Motivational Techniques
Conflict Resolution
  • Tarea 150: Conflict Resolution
  • Tarea 151: Activity | Conflict Resolution
Stress: Signs, Symptoms & Prevention
  • Tarea 152: Stress
  • Tarea 153: Activity | Stress
Time Management
  • Tarea 154: Time Management
  • Tarea 155: Activity | Time Management
Sexual Harassment, Discrimination, Anger & Unemployment
  • Tarea 156: Sexual Harassment, Discrimination, Anger & Unemployment
  • Tarea 157: Activity | Sexual Harassment, Discrimination, Anger & Unemployment
Mission & Vision Statements
  • Tarea 158: Mission & Vision Statements
  • Tarea 159: Activity | Mission & Vision Statements
Hiring, Training, Disciplining & Firing
  • Tarea 160: Hiring, Training, Disciplining & Firing
  • Tarea 161: Activity | Hiring, Training, Disciplining & Firing
Worldchefs Track
  • Tarea 162: Activity | Worldchefs Track Supervision (OPTIONAL)
End of Unit 8
Unit 9: Dining Room Service
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Some of the main topics covered include the various responsibilities of personnel to present a seamless experience between the front and the back of the house. Specifically for the dining room, this unit reviews table service, server duties, sales techniques, dealing with guests, and useful technology.
Orientación
Unit Orientation
  • Tarea 163: Unit Orientation & Objectives
Styles of Table Service
  • Tarea 164: Table Service
  • Tarea 165: Activity | Table Service
Communication
  • Tarea 166: Communication
  • Tarea 167: Activity | Communication
Dining Service Personnel Responsibilities
  • Tarea 168: Dining Service Personnel Responsibilities
  • Tarea 169: Activity | Dining Service Personnel Responsibilities
Front & Back Server Duties
  • Tarea 170: Front & Back Server Duties
  • Tarea 171: Activity | Front & Back Server Duties
Sales Techniques
  • Tarea 172: Sales Techniques
  • Tarea 173: Cash Handling
  • Tarea 174: Activity | Sales Techniques
Difficult Guest Situations
  • Tarea 175: Difficult Guest Situations
  • Tarea 176: Activity | Difficult Guest Situations
Dining Room Training
  • Tarea 177: Dining Room Training
  • Tarea 178: Activity | Dining Room Training
Technology & Point of Sales System
  • Tarea 179: Technology & Point of Sales System
  • Tarea 180: Activity | Technology & Point of Sales System
Worldchefs Track
  • Tarea 181: Activity | Worldchefs Track Dining Room Service (OPTIONAL)
End of Unit 9
Unit 10: Beverage Management
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In this unit, you will learn about the central role that beverages can play in foodservice profitability, experience, and customer satisfaction. You’ll survey general laws concerning alcohol, how wines and distilled spirits are made, and responsible alcohol service.
Orientación
Unit Orientation
  • Tarea 182: Unit Orientation & Objectives
Alcohol Laws
  • Tarea 183: Alcohol Laws
  • Tarea 184: Activity | Alcohol Laws
Distillation & Fermentation
  • Tarea 185: Distillation & Fermentation
  • Tarea 186: Activity | Distillation & Fermentation
Wines
  • Tarea 187: Wines
  • Tarea 188: Activity | Wines
Food & Beverage Menu Planning
  • Tarea 189: Food & Beverage Menu Planning
  • Tarea 190: Activity | Food & Beverage Menu Planning
Beverage Presentation
  • Tarea 191: Beverage Presentation
  • Tarea 192: Activity | Beverage Presentation
Equipment & Glassware
  • Tarea 193: Equipment & Glassware
  • Tarea 194: Activity | Equipment & Glassware
Opening & Closing
  • Tarea 195: Opening & Closing
  • Tarea 196: Activity | Opening & Closing
Responsible Alcohol Service
  • Tarea 197: Responsible Alcohol Service
  • Tarea 198: Activity | Responsible Alcohol Service
Worldchefs Track
  • Tarea 199: Activity | Worldchefs Track
End of Unit 10
Unit 11: Purchasing and Receiving
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In this unit, you will learn about purchasing and receiving and its crucial role in sanitation, ingredient freshness, and profitability. As a kitchen employee, you should thoroughly understand food specifications and ordering, basic HACCP procedures, and the keys to receiving, inspecting and storing product and non-food items.
Orientación
Unit Orientation
  • Tarea 200: Unit Orientation & Objectives
Ordering, Receiving & Issuing
  • Tarea 201: Ordering, Receiving & Issuing
  • Tarea 202: Activity | Purchasing & Receiving
Purchasing Methods
  • Tarea 203: Purchasing Methods
  • Tarea 204: Activity | Purchasing Methods
Dry, Refrigerated & Frozen Ingredients
  • Tarea 205: Dry, Refrigerated & Frozen Ingredients
  • Tarea 206: Activity | Dry, Refrigerated & Frozen Ingredients
Market Fluctuation, Seasonality & Menu Prices
  • Tarea 207: Market Fluctuation, Seasonality & Menu Prices
  • Tarea 208: Activity | Market Fluctuation, Seasonality & Menu Prices
Food Specifications & Ordering
  • Tarea 209: Food Specifications & Ordering
  • Tarea 210: Activity | Food Specifications & Ordering
HACCP procedures
  • Tarea 211: HACCP procedures
  • Tarea 212: Activity | HACCP procedures
Receiving & Storing
  • Tarea 213: Receiving & Storing
  • Tarea 214: Activity | Receiving & Storing
Inspecting & Grading Product
  • Tarea 215: Inspecting & Grading Product
  • Tarea 216: Activity | Inspecting & Grading Product
Receiving Non-Food Items
  • Tarea 217: Receiving Non-Food Items
  • Tarea 218: Activity | Receiving Non-Food Items
Food Requisitions
  • Tarea 219: Food Requisitions
  • Tarea 220: Activity | Food Requisitions
Food Handling Procedures
  • Tarea 221: Food Handling Procedures
  • Tarea 222: Activity | Food Handling Procedures
Par Systems & Storage
  • Tarea 223: Par Systems & Storage
  • Tarea 224: Activity | Par Systems & Storage
Technology
  • Tarea 225: Technology
  • Tarea 226: Activity | Technology
Inventory Control
  • Tarea 227: Inventory Control
  • Tarea 228: Activity | Inventory Control
Worldchefs Track
  • Tarea 229: Activity | Worldchefs Track
End of Unit 11
Unit 12: Food Preparation I
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This unit starts with the basics of knife care and safety and basic food quality. You will then review and practice the main cooking methods and techniques for preparing food in any cuisine. In addition to cooking food, you will also explore the difference between taste and flavor and how to adjust and enhance seasoning.
Orientación
Unit Orientation
  • Tarea 230: Unit Orientation & Objectives
Kitchen Safety & Knife Care
  • Tarea 231: Unit Orientation & Objectives
  • Tarea 232: Selecting a Kitchen Knife Set
  • Tarea 233: Label the Parts of a Chef's Knife
  • Tarea 234: Handling a Chef's Knife
  • Tarea 235: Activity | Bench Scraper Practice
  • Tarea 236: Activity | Knife Cut Variations
  • Tarea 237: Knife Sharpening with a Whetstone
  • Tarea 238: Activity | Practice & Share Your Photos
Measuring Ingredients
  • Tarea 239: Measuring Ingredients
  • Tarea 240: Bakeshop Measuring
  • Tarea 241: Activity | Measuring Ingredients
Food Quality & Safety
  • Tarea 242: Food Safety & Quality
  • Tarea 243: Mise en place
  • Tarea 244: Activity | Food Quality & Safety
Cooking Principles
  • Tarea 245: The Map of Cooking & The Cooking Methods Wheel
  • Tarea 246: How Heat Affects Protein
  • Tarea 247: The Basics of Coagulation
  • Tarea 248: Moist-Heat Coagulation
  • Tarea 249: Dry-Heat Coagulation
  • Tarea 250: Tender & Tough Proteins
  • Tarea 251: Protein | Indicators of Doneness
  • Tarea 252: Activity | Cooking Principles
Cooking Methods
  • Tarea 253: Dry Heat Cooking Methods
  • Tarea 254: Pan Frying
  • Tarea 255: Perform the Water Test
  • Tarea 256: Pan Frying Knowledge Check
  • Tarea 257: Activity | Pan Frying Sequence
  • Tarea 258: Sauté
  • Tarea 259: Sear
  • Tarea 260: Shallow & Deep Fry
  • Tarea 261: Roast
  • Tarea 262: Grill
  • Tarea 263: Moist Heat Cooking Methods
  • Tarea 264: Submersion Cooking
  • Tarea 265: Combination Cooking
  • Tarea 266: Braise
  • Tarea 267: Stew
  • Tarea 268: Steam
Recipe Conversions
  • Tarea 269: Recipe Conversions
  • Tarea 270: Activity | Recipe Conversions
Phenomenon of Taste
  • Tarea 271: Phenomenon of Taste
  • Tarea 272: How to Season with Salt
  • Tarea 273: The Five Tastes
  • Tarea 274: Umami Practice Activity
  • Tarea 275: Activity | Phenomenon of Taste
Flavor Development
  • Tarea 276: Flavor Development
  • Tarea 277: Activity | Sweating for Flavor Development
  • Tarea 278: Building Flavor without Using Salt
  • Tarea 279: Grinding & Toasting Spices
  • Tarea 280: Activity | Flavor Development
Mother Sauces & Derivatives
  • Tarea 281: Mother Sauces Objectives
  • Tarea 282: Mother Sauces & Derivatives
  • Tarea 283: How to Make a Roux
  • Tarea 284: Béchamel Sauce
  • Tarea 285: Velouté Sauce
  • Tarea 286: Espagnole Sauce
  • Tarea 287: Tomato Sauce
  • Tarea 288: Hollandaise Sauce
  • Tarea 289: Mayonnaise
  • Tarea 290: Butter Sauce
  • Tarea 291: Basic Pan Sauce
  • Tarea 292: Global Sauces
  • Tarea 293: Activity | Mother Sauces & Derivatives
Kitchen Brigade
  • Tarea 294: Kitchen Brigade
  • Tarea 295: Activity | Kitchen Brigade
Food Requisitions
  • Tarea 296: Food Requisitions
  • Tarea 297: Activity | Food Requisitions
Worldchefs Track
  • Tarea 298: Activity | Worldchefs Track
End of Unit 12
Unit 13: Certified Culinarian | Course Review and Certification
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Rouxbe will provide badges, transcripts and verification of participation directly to the ACF Apprenticeship Portal. Once complete, you will have fulfilled a major portion of your ACF certification requirements.
Certified Culinarian Certification Test Preparation
  • Tarea 299: Receive your Badge, Diploma and CC Certification
  • Tarea 300: Books & Other References
  • Tarea 301: Study Guides for Apprenticeship and Certification Exam
End of Unit 13
Unit 14: CC Practice Exams 2
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Practice test taking for written ACF CC exam. This unit has three tests that can be taken repeatedly for practice.
Practice Exam 1
  • Tarea 302: Practice Quiz 1
Practice Exam 2
  • Tarea 303: Practice Quiz 2
Practice Exam 3
  • Tarea 304: Practice Exam 3
End of Unit 14
Unit 15: Related Instruction for Certified Sous Chef (CSC)
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Apprenticeship Related Instruction is an online culinary skill and knowledge development course designed to support your work as a member of a culinary team. This culinary training includes a vast library of instructional videos and various modes of other learning through interactive instructor-submitted activities.
Orientación
Program Orientation
  • Tarea 305: Introduction to Certified Sous Chef (CSC)
End of Unit 15
Unit 16: Food Cost Accounting
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Food cost accounting in a professional kitchen involves tracking and analyzing all expenses related to food and beverage operations in order to determine the cost of producing each menu item.
Orientación
Unit Orientation
  • Tarea 306: Food Cost Accounting Orientation & Objectives
Culinary Math
  • Tarea 307: Culinary Math
  • Tarea 308: Activity | Culinary Math
  • Tarea 309: Activity | Convert and Scale
Scaling, Measuring, & Weighing
  • Tarea 310: Scaling, Measuring, & Weighing
  • Tarea 311: Activity | Scaling, Measuring, & Weighing
Standardized Recipes
  • Tarea 312: Standardized Recipes
  • Tarea 313: Activity | Standardized Recipes
Recipe Conversions
  • Tarea 314: Recipe Conversions Refresher from CC course
  • Tarea 315: Recipe Conversions
  • Tarea 316: Activity | Recipe Conversions
Recipe Costing & Menu Price
  • Tarea 317: Recipe Costing & Menu Price
  • Tarea 318: Activity | Recipe Costing & Menu Price
Calculating Food Cost
  • Tarea 319: Calculating Food Cost
  • Tarea 320: Activity | Calculating Food Cost
Baker’s Percentage
  • Tarea 321: Baker’s Percentage
  • Tarea 322: Activity | Baker’s Percentage
Butcher Yield Percentage
  • Tarea 323: Butcher Yield Percentage
  • Tarea 324: Activity | Butcher Yield Percentage
Beverage Costs & Percentages
  • Tarea 325: Beverage Costs & Percentages
  • Tarea 326: Activity | Beverage Costs & Percentages
Labor Costs
  • Tarea 327: Labor Costs
  • Tarea 328: Activity | Labor Costs
Controllable & Variable Expenses
  • Tarea 329: Controllable & Variable Expenses
  • Tarea 330: Activity | Controllable & Variable Expenses
Profit & Loss Statement
  • Tarea 331: Profit & Loss Statement
  • Tarea 332: Activity | Profit & Loss Statement
Annual Budgets
  • Tarea 333: Business and Personal Finances
  • Tarea 334: Annual Budgets
  • Tarea 335: Activity | Annual Budgets
Technologies for Costing
  • Tarea 336: Technologies for Costing
  • Tarea 337: Activity | Technologies for Costing
Marketing & Profitability
  • Tarea 338: Marketing & Profitability
  • Tarea 339: Activity | Marketing & Profitability
Food Entrepreneurship
  • Tarea 340: Entrepreneurship Networking
  • Tarea 341: Food Business Opportunities
  • Tarea 342: Foodservice Business Plans
  • Tarea 343: Activity | Food Entrepreneurship
Worldchefs Track
  • Tarea 344: Activity | Worldchefs Track Food Cost Accounting (OPTIONAL)
End of Unit 16
Unit 17: Garde Manger
View Tasks
Garde Manger is a term used in the culinary industry to describe the preparation and presentation of cold dishes. In modern kitchens, the role of Garde Manger has evolved to encompass a wider range of responsibilities, including the preparation of salads, appetizers, charcuterie, and desserts
Orientación
Garde Manger Orientation
  • Tarea 345: Garde Manger Orientation & Objectives
Equipment & Products
  • Tarea 346: Equipment & Products
  • Tarea 347: Activity | Equipment & Products
  • Tarea 348: Activity | Sous Vide Cooking
The Garde Manger Kitchen
  • Tarea 349: The Garde Manger Kitchen
  • Tarea 350: Activity | The Garde Manger Kitchen
Modern Buffet Design
  • Tarea 351: Modern Buffet Design
  • Tarea 352: Activity | Modern Buffet Design
Cold Sauces & Flavoring Techniques
  • Tarea 353: Cold Sauces & Flavoring Techniques
  • Tarea 354: Activity | Image Upload: Cold Sauces & Flavoring Techniques
Salad Dressings
  • Tarea 355: Salad Dressings
  • Tarea 356: Activity | Image Upload: Salad Dressings
Classic & Modern Sandwiches
  • Tarea 357: Classic & Modern Sandwiches
  • Tarea 358: Activity | Image Upload: Classic & Modern Sandwiches
Hors d’oeuvres, Canapés, & Appetizers
  • Tarea 359: Hors d’oeuvres, Canapés, & Appetizers
  • Tarea 360: Activity | Image Upload: Hors d’oeuvres, Canapés, & Appetizers
Quality Ingredients
  • Tarea 361: Quality Ingredients
  • Tarea 362: Activity | Image Upload: Quality Ingredients — Sandwich
Preserving Foods
  • Tarea 363: Preserving Foods
  • Tarea 364: Activity | Image Upload: Preserving Foods
Cheese Categories
  • Tarea 365: Cheese Categories
  • Tarea 366: Activity | Image Upload: Cheese Categories
Worldchefs Track Complex Dish
  • Tarea 367: Activity | Image Upload: Worldchefs Track Garde Manger (OPTIONAL)
End of Unit 17
Unit 18: Menu Planning
View Tasks
Menu planning in the foodservice industry involves the process of designing and organizing a menu for a restaurant, catering service, or any other type of foodservice establishment. This process typically includes determining the target market, selecting food items, pricing, and creating recipes that are both appealing to customers and profitable for the business.
Orientación
Unit Orientation
  • Tarea 368: Menu Planning Orientation & Objectives
Menu Layout & Design
  • Tarea 369: Menu Layout & Design
  • Tarea 370: Activity | Menu Layout & Design
Menu Types
  • Tarea 371: Menu Types
  • Tarea 372: Activity | Menu Types
Seasonal Menus
  • Tarea 373: Seasonal Menus
  • Tarea 374: Activity | Seasonal Menus
Truth-In-Menu Guidelines
  • Tarea 375: Truth-In-Menu Guidelines
  • Tarea 376: Activity | Truth-In-Menu Guidelines
Nutrition & Labeling Laws
  • Tarea 377: Nutrition & Labeling Laws
  • Tarea 378: Activity | Nutrition & Labeling Laws
Menu Effect on Food, Labor Cost & Equipment
  • Tarea 379: Menu Effect on Food, Labor & Equipment Costs
  • Tarea 380: Activity | Menu Effect on Food, Labor Cost & Equipment
Menu Prices
  • Tarea 381: Menu Prices
  • Tarea 382: Activity | Menu Prices
Menu-Planning Resources
  • Tarea 383: Menu-Planning Resources
  • Tarea 384: Activity | Menu-Planning Resources
Profit Factors
  • Tarea 385: Profit Factors
  • Tarea 386: Activity | Profit Factors
Menu Layout & Variations
  • Tarea 387: Menu Layout & Variations
  • Tarea 388: Activity | Menu Layout & Variations
End of Unit 18
Unit 19: Food Preparation II
View Tasks
Cooking techniques have evolved and advanced significantly over the years, and today’s kitchens have access to a wide variety of methods that allow for more precise control over the cooking process, better retention of nutrients, and greater flavor development.
Orientación
Unit Orientation
  • Tarea 389: Food Preparation Orientation & Objectives
Modern Cooking Techniques
  • Tarea 390: Modern Cooking Techniques
  • Tarea 391: Activity | Modern Cooking Techniques
Modern & Classic Sauces
  • Tarea 392: Modern & Classic Sauces
  • Tarea 393: Derivative Sauces
  • Tarea 394: Activity | Modern & Classic Sauces
Trends Versus Fads
  • Tarea 395: Trends Versus Fads
  • Tarea 396: Activity | Trends Versus Fads
Master Production Schedule
  • Tarea 397: Master Production Schedule
  • Tarea 398: Activity | Master Production Schedule
Contribution of Chefs in History
  • Tarea 399: Chefs in History
  • Tarea 400: Activity | Contribution of Chefs in History
Classical Stocks, Soups, And Sauces
  • Tarea 401: Introduction
  • Tarea 402: Stocks Orientation & Objectives
  • Tarea 403: How to Make Stock | Fundamentals
  • Tarea 404: Stock Practice Recipes
  • Tarea 405: How to Make Dark Stock
  • Tarea 406: Dark Stock Practice Recipes
  • Tarea 407: How to Make Veal & Beef Stock
  • Tarea 408: Veal & Beef Stock Practice Recipes
  • Tarea 409: Stocks Reorder Activity
  • Tarea 410: Soup Orientation & Objectives
  • Tarea 411: How to Make Stock-Based Clear Soup
  • Tarea 412: Clear Soup Practice Recipes
  • Tarea 413: How to Make Roux-Based Soup
  • Tarea 414: Roux-Based Soup Practice Recipes
  • Tarea 415: Sauce Orientation & Objectives
  • Tarea 416: How to Make Béchamel Sauce
  • Tarea 417: Béchamel Practice Recipes
  • Tarea 418: How to Make Velouté
  • Tarea 419: Velouté Practice Recipes
  • Tarea 420: How to Make Tomato Sauce
  • Tarea 421: Tomato Sauce Practice Recipes
  • Tarea 422: Introduction to Demi-Glace & Derivative Sauces
  • Tarea 423: What is Demi-Glace?
  • Tarea 424: How to Make Demi-Glace
  • Tarea 425: Sauce Espagnole
  • Tarea 426: Varying Brown Sauces
  • Tarea 427: Serving Demi-Glace Based Sauces
  • Tarea 428: Demi-Glace Recipes
  • Tarea 429: Hollandaise Sauce
  • Tarea 430: Activity | Stocks, Soups, & Sauces
Evaluate Stocks, Soups, & Sauces
  • Tarea 431: Evaluate Stocks, Soups, & Sauces
  • Tarea 432: Stocks Review
  • Tarea 433: Soup Review
  • Tarea 434: Sauce Review
  • Tarea 435: Activity | Evaluate Stocks, Soups, & Sauces
Classical Cooking Methods
  • Tarea 436: Classical Cooking Methods
  • Tarea 437: The Map of Cooking & Cooking Methods Wheel
  • Tarea 438: Activity | Classical Cooking Methods
Moist Heat Methods
  • Tarea 439: Moist Heat Overview
  • Tarea 440: Poaching, Simmering & Boiling
  • Tarea 441: Submersion Activity
  • Tarea 442: Make Vegetable or Court Bouillon
  • Tarea 443: Moist Heat Practice Recipes
  • Tarea 444: Steaming Vegetables
  • Tarea 445: Finishing Steamed Vegetables
  • Tarea 446: Image Select Activity
  • Tarea 447: Moist Heat Review
  • Tarea 448: Activity | Moist Heat Methods
Dry Heat Methods
  • Tarea 449: Dry Heat Orientation & Objectives
  • Tarea 450: Pan Frying
  • Tarea 451: Pan-Tossing
  • Tarea 452: Pan-Tossing Practice Recipes
  • Tarea 453: How to Sauté
  • Tarea 454: Searing
  • Tarea 455: How to Shallow Fry & Deep Fry
  • Tarea 456: How to Roast Vegetables
  • Tarea 457: Activity | Reorder: Roasting Vegetables
  • Tarea 458: Dry Heat Review
  • Tarea 459: Activity | Dry Heat Methods
Combination Cooking Methods
  • Tarea 460: Combination Cooking Fundamentals
  • Tarea 461: Combination Cooking Practice Recipes
  • Tarea 462: Combination Cooking | Braising
  • Tarea 463: Braising Practice Recipes
  • Tarea 464: Combination Cooking | Stewing
  • Tarea 465: Reorder Activity: Stewing Steps
  • Tarea 466: Stewing Practice Recipes
  • Tarea 467: Combination Cooking | Pot Roasting
  • Tarea 468: Pot Roasting Practice Recipes
  • Tarea 469: Activity | Combination Cooking Methods
Breakfast Cookery
  • Tarea 470: Breakfast Cookery | Introduction
  • Tarea 471: Egg Dishes
  • Tarea 472: Breakfast Potatoes
  • Tarea 473: Waffles, Pancakes, & Crêpes
  • Tarea 474: Breakfast Meats
  • Tarea 475: Breakfast Cereals & Other Options
Sustainability
  • Tarea 476: Sustainability Impact
  • Tarea 477: Activity | Sustainability Impact
Worldchefs Track
  • Tarea 478: Activity | Worldchefs Track Food Prep II (OPTIONAL)
End of Unit 19
Unit 20: Baking and Pastry
View Tasks
Baking and pastry arts rely on precise formulas and ratios, not improvisation and adjustment. Therefore, the field can be intimidating to many, yet proves exceedingly rewarding for the profile of any foodservice operation. This course focuses on ingredients, breads, custards, laminated doughs, and some nutritionally beneficial alternatives to baked goods and desserts.
Orientación
Unit Orientation
  • Tarea 479: Baking & Pastry Orientation & Objectives
Baking Terminology
  • Tarea 480: Introduction to Baking Basics
  • Tarea 481: Common Baking Actions
  • Tarea 482: Baking Terminology
  • Tarea 483: Activity | Baking Terminology
Tools & Equipment
  • Tarea 484: Common Baking Tools
  • Tarea 485: Smallwares & Accessories
  • Tarea 486: Baking Pans
  • Tarea 487: Appliances
  • Tarea 488: Activity | Tools & Equipment
Baking Ingredients
  • Tarea 489: Basic Baking Ingredients: Flour, Sugar & Fat
  • Tarea 490: Other Ingredients, Items & Dishes
  • Tarea 491: Environmental Conditions Influencing Baking
  • Tarea 492: Activity | Baking Ingredients
Baker’s Percentages & Math
  • Tarea 493: Measuring Ingredients
  • Tarea 494: Measurements for the Bakeshop
  • Tarea 495: Baker's Percentage
  • Tarea 496: Activity | Baker's Percentage
Bread Production
  • Tarea 497: How to Make Bread | Basics
  • Tarea 498: Lesson Practice Recipes 1
  • Tarea 499: Stages of Bread Making
  • Tarea 500: Lesson Practice Recipes 2
  • Tarea 501: How to Shape Pain d'Épi
  • Tarea 502: Activity | Bread Production
Pies & Tarts
  • Tarea 503: Introduction to Pâte Brisée
  • Tarea 504: Pâte Brisée | Basic Ingredients
  • Tarea 505: Basic Ratios | Mealy & Flaky
  • Tarea 506: Preparing to Bake Pie & Tart Dough
  • Tarea 507: Pâte Brisée | Rolling & Assembly
  • Tarea 508: Pie & Tart Dough | Baking
  • Tarea 509: Storing Pâte Brisée Dough
  • Tarea 510: Activity | Pies & Tarts
Cookie Types
  • Tarea 511: How to Make Cookies
  • Tarea 512: Practice Drop Cookies
  • Tarea 513: Practice Additional Cookies
Cakes & Tortes
  • Tarea 514: How to Make Basic Vanilla Cake
  • Tarea 515: Practice Cakes & Tortes
Icings & Toppings
  • Tarea 516: Icings & Toppings
  • Tarea 517: Practice Dessert Sauces & Accents
  • Tarea 518: Activity | Icings & Toppings
Custards, Creams & Sauces
  • Tarea 519: Basics of Custards
  • Tarea 520: Custard Categories & Ingredient Function
  • Tarea 521: Custard Ratios
  • Tarea 522: Stirred Custard
  • Tarea 523: Baked Custard
  • Tarea 524: Custard Fillings for Pies & Tarts
  • Tarea 525: Finishing, Serving & Storing Pies & Tarts
  • Tarea 526: Practice Crèmes
  • Tarea 527: Practice Ice Cream & Sorbet
  • Tarea 528: Practice Custard-filled Baked Goods
  • Tarea 529: Practice & Share Your Photos
Pastry | Pâte à Choux
  • Tarea 530: Introduction to Pâte à Choux
  • Tarea 531: Ingredients for Pâte à Choux
  • Tarea 532: How to Make Pâte à Choux
  • Tarea 533: Piping & Filling Pâte à Choux
Laminated Dough Methods
  • Tarea 534: Laminated Dough Methods
  • Tarea 535: Activity | Laminated Dough Methods
Nutritional Recipe Modification
  • Tarea 536: Nutritional Recipe Modification
  • Tarea 537: Activity | Nutritional Recipe Modification
Worldchefs Track
  • Tarea 538: Activity | Image Upload: Worldchefs Track Baking & Pastry (OPTIONAL)
End of Unit 20
Unit 21: CSC Course Review and Certification
View Tasks
Rouxbe will provide badges, transcripts and verification of participation directly to the ACF Apprenticeship Portal. Once complete, you will have fulfilled a major portion of your ACF certification requirements.
CSC Certification Test Preparation
  • Tarea 539: Receive your Badge, Diploma and CSC Certification
  • Tarea 540: Books & Other References
  • Tarea 541: Study Guides for Apprenticeship and Certification Exam
End of Unit 21
Unit 22: CSC Practice Exams 3
View Tasks
Practice test taking for written ACF CSC exam. This unit has three tests that can be taken repeatedly for practice.
Practice Exam 1
  • Tarea 542: Practice Quiz 1
Practice Exam 2
  • Tarea 543: Practice Quiz 2
Practice Exam 3
  • Tarea 544: Practice Exam 3
End of Unit 22

Course Description

This self-paced, online course counts toward the Certification as Certified Sous Chef (CSC) after completing the related instruction from the Fundamentals Cook and Culinarian programs. The Sous Chef program offers a minimum of 4,000 hours of on-the-job learning at your work site or school, and 420 hours of related instruction.

Course Highlights

  • An "Earn while you learn" development solution
  • Industry-recognized culinary training and credentials
  • Rouxbe-managed program; seamless integration with the ACF
  • Online, self-paced curricula directly applicable to the work site

Course Objectives

  • Calculate food cost to determine selling price using the factor method and/or percentage method.
  • Determine labor costs and percentages to include employee meals, benefits, fixed and variable labor hours
  • Prepare a yearly budget to include food, beverage, and labor, controllable and fixed costs while determining profit
  • Describe the various types of menu available and explain when and how they are to be used.
  • Develop a menu layout for a foodservice operation to include an example of a cyclical, a la carte, prix-fixe, or table d’hôte, or buffet.
  • Evaluate and analyze the preparation of classical stocks, soups, mother and compound sauces.
  • Review the advancement of cooking techniques commonly found in today’s kitchen.
  • Identify tools, equipment and products typically used in garde manger with emphasis on proper food handling, including safety, sanitation, and storage.
  • Explain the history and technical importance of curing, brining, pickling, and smoking in preserving foods to maintain flavor, quality, and sanitation.
  • Describe the process of bread production with natural and chemical leavening agent to include the mixing methods.
  • Define and describe pastry items and explain the method of preparing these items.

Course Description

This self-paced, online course counts toward the Certification as Certified Sous Chef (CSC) after completing the related instruction from the Fundamentals Cook and Culinarian programs. The Sous Chef program offers a minimum of 4,000 hours of on-the-job learning at your work site or school, and 420 hours of related instruction.

Course Highlights

  • An "Earn while you learn" development solution
  • Industry-recognized culinary training and credentials
  • Rouxbe-managed program; seamless integration with the ACF
  • Online, self-paced curricula directly applicable to the work site

Course Objectives

  • Calculate food cost to determine selling price using the factor method and/or percentage method.
  • Determine labor costs and percentages to include employee meals, benefits, fixed and variable labor hours
  • Prepare a yearly budget to include food, beverage, and labor, controllable and fixed costs while determining profit
  • Describe the various types of menu available and explain when and how they are to be used.
  • Develop a menu layout for a foodservice operation to include an example of a cyclical, a la carte, prix-fixe, or table d’hôte, or buffet.
  • Evaluate and analyze the preparation of classical stocks, soups, mother and compound sauces.
  • Review the advancement of cooking techniques commonly found in today’s kitchen.
  • Identify tools, equipment and products typically used in garde manger with emphasis on proper food handling, including safety, sanitation, and storage.
  • Explain the history and technical importance of curing, brining, pickling, and smoking in preserving foods to maintain flavor, quality, and sanitation.
  • Describe the process of bread production with natural and chemical leavening agent to include the mixing methods.
  • Define and describe pastry items and explain the method of preparing these items.

ACF Culinarian RTI (includes Fundamental Cook RTI)

Show Full Syllabus
Unit 1: Apprenticeship Related Instruction Overview
View Tasks
This unit provides an overview and orientation to the ACF Apprenticeship Related Instruction program. It sets expectations and provides instructions on how to use the course platform to progress through activities and assessments.
Orientación
Course Orientation
  • Tarea 1: Introduction to the Culinarian Apprenticeship Program
  • Tarea 2: Course Orientation & Objectives
  • Tarea 3: How to Learn with Rouxbe
Complementary Skills for Culinarians
  • Tarea 4: Teamwork & Operational Awareness
  • Tarea 5: The Basics of Being a Team Member
  • Tarea 6: Problem Solving & Judgment
  • Tarea 7: Proactive vs. Reactive Problem Solving
  • Tarea 8: Pride & Respect
  • Tarea 9: Professional Presence & Appearance
  • Tarea 10: Activity | Professionalism
End of Unit 1
Unit 2: Safety & Sanitation
View Tasks
Foodborne illness can be an issue both inside and outside of the kitchen, regardless of how well we think we know our food supply chain. Symptoms can range from an upset stomach to nausea, diarrhea or vomiting. In this unit, you'll learn techniques and habits to keep your loved ones happy and healthy.
Orientación
Unit Orientation
  • Tarea 11: Unit Orientation & Objectives
Food Code - USDA
  • Tarea 12: Laws & Regulatory Agencies
  • Tarea 13: USDA Food Code
  • Tarea 14: Foodborne Illness
  • Tarea 15: Major Risk Factors
Kitchen Layouts
  • Tarea 16: Introduction to Food Safety
  • Tarea 17: Microorganisms & Foodborne Illnesses
  • Tarea 18: Food Spoilage & Contamination
  • Tarea 19: Causes of Foodborne Illness
  • Tarea 20: Keys to Food Safety
Personal Hygiene & Health Habits
  • Tarea 21: Introduction to Handwashing
  • Tarea 22: When to Wash Your Hands
  • Tarea 23: Proper Handwashing
  • Tarea 24: Practice
Requirements for Receiving & Storage
  • Tarea 25: Receiving & Storage
  • Tarea 26: Buying Food Safely
  • Tarea 27: Potentially Hazardous Foods
  • Tarea 28: Buying Food Safely
  • Tarea 29: Storing Food Safely
  • Tarea 30: Storing Food in the Refrigerator
  • Tarea 31: Quiz: Storing Food in the Refrigerator
  • Tarea 32: More Refrigerator Tips
  • Tarea 33: Storing Food in the Freezer
  • Tarea 34: Storing Dry Goods
  • Tarea 35: Storing Leftovers
Preparing Potentially Hazardous Foods
  • Tarea 36: Preparing Food Safely
  • Tarea 37: Cross-Contamination
  • Tarea 38: The Danger Zone
  • Tarea 39: Cooking Food Thoroughly
  • Tarea 40: Using Thermometers
Cleaning Up
  • Tarea 41: Cleaning for Food Safety
  • Tarea 42: When to Clean
  • Tarea 43: Cleaning Counters & Cutting Boards
Hazard Analysis Critical Control Point (HAACP)
  • Tarea 44: Introducing HACCP
  • Tarea 45: Critical Control Points (CCP)
  • Tarea 46: Critical Control Point Examples
Kitchen Design, Planning & Safety
  • Tarea 47: Introduction to Kitchen Safety
  • Tarea 48: Emergency Policies for Injuries
  • Tarea 49: Types of Hazards
  • Tarea 50: Basic First Aid
  • Tarea 51: Fire Extinguishers
  • Tarea 52: Safety Data Sheets (SDS)
  • Tarea 53: Sanitary & Safety Design
  • Tarea 54: Common Types of Kitchen Equipment
  • Tarea 55: Activity | Safety & Sanitation
  • Tarea 56: Waste Disposal & Recycling
  • Tarea 57: Activity | Measuring Our Impact
  • Tarea 58: Rodents & Pest Control
  • Tarea 59: Activity | Worldchefs Sanitation (OPTIONAL)
  • Tarea 60: Unit Review: Safety & Sanitation
End of Unit 2
Unit 3: Nutrition
View Tasks
This unit begins to build a nutritional foundation that will help you make decisions related to personal health and our food supply, and shed light on various dietary restrictions that could influence cooking.
Orientación
Unit Orientation
  • Tarea 61: Unit Orientation & Objectives
Basic Nutrition
  • Tarea 62: A Functional Foods Approach
  • Tarea 63: Major Nutrients
  • Tarea 64: Vitamins & Minerals
  • Tarea 65: Dietary Guidelines
Diets & Dietary Restrictions
  • Tarea 66: Understanding Ways of Eating
  • Tarea 67: Different Ways of Eating by Choice
  • Tarea 68: Common Dietary Restrictions & Allergies
  • Tarea 69: Religious Dietary Law
  • Tarea 70: Video | Julieanna Hever - Ask A Dietitian
Reading Labels
  • Tarea 71: Identifying Ingredients | Introduction
  • Tarea 72: Know Your Ingredients
  • Tarea 73: Sugar
  • Tarea 74: How Sugar & Fat Affect Your Body & Mind
  • Tarea 75: Additives & Preservatives
  • Tarea 76: Activity | Hidden Sugars
Nutritional Cooking Techniques
  • Tarea 77: Cooking to Support Health
  • Tarea 78: Evaluate Recipes & Menus
  • Tarea 79: Basics of Health-Supportive Cooking
  • Tarea 80: Activity | Nutrition
  • Tarea 81: Activity | Worldchefs Sustainability (OPTIONAL)
  • Tarea 82: Video | Julie Briley - Food As Medicine
  • Tarea 83: Nutritional Cooking Techniques Review
Specialty Diets & Dietary Trends
  • Tarea 84: Culinary Wellness
  • Tarea 85: Health Supportive Culinary Methods
  • Tarea 86: Key Supportive Cooking Techniques
  • Tarea 87: Video | Dr. Scott Stoll - Ask A Doctor
Cardiovascular Support
  • Tarea 88: Cardiovascular Support | Introduction
  • Tarea 89: Overview of Cardiovascular Health
  • Tarea 90: Foods That Help, Foods That Harm
  • Tarea 91: Lesson Practice Recipes
  • Tarea 92: Video | Dr. David Huneycutt - Dietary Approach to Cardiovascular Disease
Diabetes Support
  • Tarea 93: Diabetes Support | Introduction
  • Tarea 94: Overview of Diabetes Health
  • Tarea 95: Foods That Help, Foods That Harm
  • Tarea 96: Lesson Practice Recipes
  • Tarea 97: Video | Dr. Neal Barnard - Diabetes and Nutrition
  • Tarea 98: Activity | Diabetes Support Challenge
Gastrointestinal Support
  • Tarea 99: Gastrointestinal Support | Introduction
  • Tarea 100: Overview of Gastrointestinal Health
  • Tarea 101: Foods That Help, Foods That Harm
  • Tarea 102: Lesson Practice Recipes
Autoimmune Support
  • Tarea 103: Immune Support | Introduction
  • Tarea 104: Overview of Immune System Health
  • Tarea 105: Foods That Help, Foods That Harm
  • Tarea 106: Lesson Practice Recipes
  • Tarea 107: Wellness Unit Review
End of Unit 3
Unit 4: Introduction to Food Service
View Tasks
In this unit, you will learn about the philosophy, history, and role of the hospitality industry. As a chef and cook, you have great influence on customers and their experience. Embrace this role seriously and make a difference for those you serve.
Orientación
Unit Orientation
  • Tarea 108: Unit Orientation & Objectives
Customer Service
  • Tarea 109: Hospitality Industry & Customer Service
  • Tarea 110: Activity | Customer Service
History and Growth of the Hospitality & Tourism Industry
  • Tarea 111: History & Growth of the Industry
  • Tarea 112: Activity | Hospitality & Tourism
Professional Ethics
  • Tarea 113: Ethics
  • Tarea 114: ACF Codes of Conduct
  • Tarea 115: Activity | Ethics
Menu Planning Factors
  • Tarea 116: Purchasing, Controls & Management
  • Tarea 117: Activity | Menu Planning
Professional Organizations & Associations
  • Tarea 118: Professional Organizations & Associations
  • Tarea 119: Activity | Professional Organizations & Associations
Career Opportunities
  • Tarea 120: Career Opportunities
  • Tarea 121: Activity | Career Exploration
Industry Trends
  • Tarea 122: Industry Trends
  • Tarea 123: Health & Sustainability
  • Tarea 124: Technology
  • Tarea 125: Activity | Industry Trends
Individual Growth Through Lifelong Learning
  • Tarea 126: Continuing Education
  • Tarea 127: Activity | Lifelong Learning
Worldchefs Track
  • Tarea 128: Activity | Worldchefs Employee Site (OPTIONAL)
  • Tarea 129: Activity | Worldchefs Menu (OPTIONAL)
End of Unit 4
Unit 5: CFC Course Review and Certification
View Tasks
Rouxbe will provide badges, transcripts and verification of participation directly to the ACF Apprenticeship Portal. Once complete, you will have fulfilled a major portion of your ACF certification requirements.
Completing the CFC Related Instruction Requirement
  • Tarea 130: Receive Your Badge, Diploma & CFC Certification
  • Tarea 131: Books & Other References
  • Tarea 132: Study Guides for Apprenticeship and Certification Exam
End of Unit 5
Unit 6: Certified Fundamental Practice Exams
View Tasks
Practice test taking for written exam.
Practice Exam 1
  • Tarea 133: Version 1
Practice Exam 2
  • Tarea 134: Version 2
Practice Exam 3
  • Tarea 135: Version 3
End of Unit 6
Unit 7: Part 2 | Related Instruction for Certified Culinarian (CC)
View Tasks
Apprenticeship Related Instruction is an online culinary skill and knowledge development course designed to support your work as a member of a culinary team. This culinary training includes a vast library of instructional videos and various modes of other learning through interactive instructor-submitted activities.
Orientación
Program Orientation
  • Tarea 136: Certified Culinarian RTI | Continued
End of Unit 7
Unit 8: Supervisory Management
View Tasks
It is important to become acquainted with some of the main functions of management, particularly in a food service operation. This unit reviews communication, leadership, job descriptions, motivational techniques, conflict resolution, and stress management.
Orientación
Unit Orientation
  • Tarea 137: Unit Orientation & Objectives
Communication Skills & Interpersonal Relationships
  • Tarea 138: Communication Skills & Interpersonal Relationships
  • Tarea 139: Activity | Communication Skills & Interpersonal Relationships
Management Versus Leadership
  • Tarea 140: Manager vs Leader
  • Tarea 141: Activity | Management Versus Leadership
Leadership Styles
  • Tarea 142: Leadership Styles
  • Tarea 143: Activity | Leadership Styles
Supervisor’s Role
  • Tarea 144: Supervisor’s Role
  • Tarea 145: Activity | Supervisor’s Role
Job Description
  • Tarea 146: Job Description
  • Tarea 147: Activity | Job Description
Motivational Techniques
  • Tarea 148: Motivational Techniques
  • Tarea 149: Activity | Motivational Techniques
Conflict Resolution
  • Tarea 150: Conflict Resolution
  • Tarea 151: Activity | Conflict Resolution
Stress: Signs, Symptoms & Prevention
  • Tarea 152: Stress
  • Tarea 153: Activity | Stress
Time Management
  • Tarea 154: Time Management
  • Tarea 155: Activity | Time Management
Sexual Harassment, Discrimination, Anger & Unemployment
  • Tarea 156: Sexual Harassment, Discrimination, Anger & Unemployment
  • Tarea 157: Activity | Sexual Harassment, Discrimination, Anger & Unemployment
Mission & Vision Statements
  • Tarea 158: Mission & Vision Statements
  • Tarea 159: Activity | Mission & Vision Statements
Hiring, Training, Disciplining & Firing
  • Tarea 160: Hiring, Training, Disciplining & Firing
  • Tarea 161: Activity | Hiring, Training, Disciplining & Firing
Worldchefs Track
  • Tarea 162: Activity | Worldchefs Track Supervision (OPTIONAL)
End of Unit 8
Unit 9: Dining Room Service
View Tasks
Some of the main topics covered include the various responsibilities of personnel to present a seamless experience between the front and the back of the house. Specifically for the dining room, this unit reviews table service, server duties, sales techniques, dealing with guests, and useful technology.
Orientación
Unit Orientation
  • Tarea 163: Unit Orientation & Objectives
Styles of Table Service
  • Tarea 164: Table Service
  • Tarea 165: Activity | Table Service
Communication
  • Tarea 166: Communication
  • Tarea 167: Activity | Communication
Dining Service Personnel Responsibilities
  • Tarea 168: Dining Service Personnel Responsibilities
  • Tarea 169: Activity | Dining Service Personnel Responsibilities
Front & Back Server Duties
  • Tarea 170: Front & Back Server Duties
  • Tarea 171: Activity | Front & Back Server Duties
Sales Techniques
  • Tarea 172: Sales Techniques
  • Tarea 173: Cash Handling
  • Tarea 174: Activity | Sales Techniques
Difficult Guest Situations
  • Tarea 175: Difficult Guest Situations
  • Tarea 176: Activity | Difficult Guest Situations
Dining Room Training
  • Tarea 177: Dining Room Training
  • Tarea 178: Activity | Dining Room Training
Technology & Point of Sales System
  • Tarea 179: Technology & Point of Sales System
  • Tarea 180: Activity | Technology & Point of Sales System
Worldchefs Track
  • Tarea 181: Activity | Worldchefs Track Dining Room Service (OPTIONAL)
End of Unit 9
Unit 10: Beverage Management
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In this unit, you will learn about the central role that beverages can play in foodservice profitability, experience, and customer satisfaction. You’ll survey general laws concerning alcohol, how wines and distilled spirits are made, and responsible alcohol service.
Orientación
Unit Orientation
  • Tarea 182: Unit Orientation & Objectives
Alcohol Laws
  • Tarea 183: Alcohol Laws
  • Tarea 184: Activity | Alcohol Laws
Distillation & Fermentation
  • Tarea 185: Distillation & Fermentation
  • Tarea 186: Activity | Distillation & Fermentation
Wines
  • Tarea 187: Wines
  • Tarea 188: Activity | Wines
Food & Beverage Menu Planning
  • Tarea 189: Food & Beverage Menu Planning
  • Tarea 190: Activity | Food & Beverage Menu Planning
Beverage Presentation
  • Tarea 191: Beverage Presentation
  • Tarea 192: Activity | Beverage Presentation
Equipment & Glassware
  • Tarea 193: Equipment & Glassware
  • Tarea 194: Activity | Equipment & Glassware
Opening & Closing
  • Tarea 195: Opening & Closing
  • Tarea 196: Activity | Opening & Closing
Responsible Alcohol Service
  • Tarea 197: Responsible Alcohol Service
  • Tarea 198: Activity | Responsible Alcohol Service
Worldchefs Track
  • Tarea 199: Activity | Worldchefs Track
End of Unit 10
Unit 11: Purchasing and Receiving
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In this unit, you will learn about purchasing and receiving and its crucial role in sanitation, ingredient freshness, and profitability. As a kitchen employee, you should thoroughly understand food specifications and ordering, basic HACCP procedures, and the keys to receiving, inspecting and storing product and non-food items.
Orientación
Unit Orientation
  • Tarea 200: Unit Orientation & Objectives
Ordering, Receiving & Issuing
  • Tarea 201: Ordering, Receiving & Issuing
  • Tarea 202: Activity | Purchasing & Receiving
Purchasing Methods
  • Tarea 203: Purchasing Methods
  • Tarea 204: Activity | Purchasing Methods
Dry, Refrigerated & Frozen Ingredients
  • Tarea 205: Dry, Refrigerated & Frozen Ingredients
  • Tarea 206: Activity | Dry, Refrigerated & Frozen Ingredients
Market Fluctuation, Seasonality & Menu Prices
  • Tarea 207: Market Fluctuation, Seasonality & Menu Prices
  • Tarea 208: Activity | Market Fluctuation, Seasonality & Menu Prices
Food Specifications & Ordering
  • Tarea 209: Food Specifications & Ordering
  • Tarea 210: Activity | Food Specifications & Ordering
HACCP procedures
  • Tarea 211: HACCP procedures
  • Tarea 212: Activity | HACCP procedures
Receiving & Storing
  • Tarea 213: Receiving & Storing
  • Tarea 214: Activity | Receiving & Storing
Inspecting & Grading Product
  • Tarea 215: Inspecting & Grading Product
  • Tarea 216: Activity | Inspecting & Grading Product
Receiving Non-Food Items
  • Tarea 217: Receiving Non-Food Items
  • Tarea 218: Activity | Receiving Non-Food Items
Food Requisitions
  • Tarea 219: Food Requisitions
  • Tarea 220: Activity | Food Requisitions
Food Handling Procedures
  • Tarea 221: Food Handling Procedures
  • Tarea 222: Activity | Food Handling Procedures
Par Systems & Storage
  • Tarea 223: Par Systems & Storage
  • Tarea 224: Activity | Par Systems & Storage
Technology
  • Tarea 225: Technology
  • Tarea 226: Activity | Technology
Inventory Control
  • Tarea 227: Inventory Control
  • Tarea 228: Activity | Inventory Control
Worldchefs Track
  • Tarea 229: Activity | Worldchefs Track
End of Unit 11
Unit 12: Food Preparation
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This unit starts with the basics of knife care and safety and basic food quality. You will then review and practice the main cooking methods and techniques for preparing food in any cuisine. In addition to cooking food, you will also explore the difference between taste and flavor and how to adjust and enhance seasoning.
Orientación
Unit Orientation
  • Tarea 230: Unit Orientation & Objectives
Kitchen Safety & Knife Care
  • Tarea 231: Unit Orientation & Objectives
  • Tarea 232: Selecting a Kitchen Knife Set
  • Tarea 233: Label the Parts of a Chef's Knife
  • Tarea 234: Handling a Chef's Knife
  • Tarea 235: Activity | Bench Scraper Practice
  • Tarea 236: Activity | Knife Cut Variations
  • Tarea 237: Knife Sharpening with a Whetstone
  • Tarea 238: Activity | Practice & Share Your Photos
Measuring Ingredients
  • Tarea 239: Measuring Ingredients
  • Tarea 240: Bakeshop Measuring
  • Tarea 241: Activity | Measuring Ingredients
Food Quality & Safety
  • Tarea 242: Food Safety & Quality
  • Tarea 243: Mise en place
  • Tarea 244: Activity | Food Quality & Safety
Cooking Principles
  • Tarea 245: The Map of Cooking & The Cooking Methods Wheel
  • Tarea 246: How Heat Affects Protein
  • Tarea 247: The Basics of Coagulation
  • Tarea 248: Moist-Heat Coagulation
  • Tarea 249: Dry-Heat Coagulation
  • Tarea 250: Tender & Tough Proteins
  • Tarea 251: Protein | Indicators of Doneness
  • Tarea 252: Activity | Cooking Principles
Cooking Methods
  • Tarea 253: Dry Heat Cooking Methods
  • Tarea 254: Pan Frying
  • Tarea 255: Perform the Water Test
  • Tarea 256: Pan Frying Knowledge Check
  • Tarea 257: Activity | Pan Frying Sequence
  • Tarea 258: Sauté
  • Tarea 259: Sear
  • Tarea 260: Shallow & Deep Fry
  • Tarea 261: Roast
  • Tarea 262: Grill
  • Tarea 263: Moist Heat Cooking Methods
  • Tarea 264: Submersion Cooking
  • Tarea 265: Combination Cooking
  • Tarea 266: Braise
  • Tarea 267: Stew
  • Tarea 268: Steam
Recipe Conversions
  • Tarea 269: Recipe Conversions
  • Tarea 270: Activity | Recipe Conversions
Phenomenon of Taste
  • Tarea 271: Phenomenon of Taste
  • Tarea 272: How to Season with Salt
  • Tarea 273: The Five Tastes
  • Tarea 274: Umami Practice Activity
  • Tarea 275: Activity | Phenomenon of Taste
Flavor Development
  • Tarea 276: Flavor Development
  • Tarea 277: Activity | Sweating for Flavor Development
  • Tarea 278: Building Flavor without Using Salt
  • Tarea 279: Grinding & Toasting Spices
  • Tarea 280: Activity | Flavor Development
Mother Sauces & Derivatives
  • Tarea 281: Mother Sauces Objectives
  • Tarea 282: Mother Sauces & Derivatives
  • Tarea 283: How to Make a Roux
  • Tarea 284: Béchamel Sauce
  • Tarea 285: Velouté Sauce
  • Tarea 286: Espagnole Sauce
  • Tarea 287: Tomato Sauce
  • Tarea 288: Hollandaise Sauce
  • Tarea 289: Mayonnaise
  • Tarea 290: Butter Sauce
  • Tarea 291: Basic Pan Sauce
  • Tarea 292: Global Sauces
  • Tarea 293: Activity | Mother Sauces & Derivatives
Kitchen Brigade
  • Tarea 294: Kitchen Brigade
  • Tarea 295: Activity | Kitchen Brigade
Food Requisitions
  • Tarea 296: Food Requisitions
  • Tarea 297: Activity | Food Requisitions
Worldchefs Track
  • Tarea 298: Activity | Worldchefs Track
End of Unit 12
Unit 13: Certified Culinarian | Course Review and Certification
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Rouxbe will provide badges, transcripts and verification of participation directly to the ACF Apprenticeship Portal. Once complete, you will have fulfilled a major portion of your ACF certification requirements.
CC Certification Test Preparation
  • Tarea 299: Receive your Badge, Diploma and CC Certification
  • Tarea 300: Books & Other References
  • Tarea 301: Study Guides for Apprenticeship and Certification Exam
End of Unit 13
Unit 14: Certified Culinarian | Practice Exams
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Practice test taking for written ACF CC exam. This unit has three tests that can be taken repeatedly for practice.
Practice Exam 1
  • Tarea 302: Practice Quiz 1
Practice Exam 2
  • Tarea 303: Practice Quiz 2
Practice Exam 3
  • Tarea 304: Practice Exam 3
End of Unit 14

Course Description

Course Highlights

Course Objectives

Course Description

Course Highlights

Course Objectives

Culinary Rx

Show Full Syllabus
Unit 1: Orientation & Course Overview
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Welcome to the Rouxbe Cooking School. Before you begin learning about how to cook and eat more plant-based foods, we want to be sure that you understand the course structure and how the learning platform works. We also want to explain what we expect of you as a student, and what you can expect from us. This introductory unit sets the stage for your learning.
Course Orientation
  • Task 1: Welcome to Culinary Rx
  • Task 2: Message from Rouxbe
  • Task 3: Course Objectives
  • Task 4: Course Structure & Assessments
  • Task 5: Establishing Your Health Baseline | Optional
  • Task 6: What We Expect from You
  • Task 7: What You Can Expect from Rouxbe
  • Task 8: Take the Culinary Rx Learning Pledge
Introduction to a Plant-Based Lifestyle
  • Task 9: Plant-Based Nutrition 101
  • Task 10: Healthy Habits to Improve Your Health
  • Task 11: Altering Your Cooking Repertoire
  • Task 12: Recalibrating Your Senses
End of Unit 1
Unit 2: Let's Start Cooking
View Tasks
This section is a resource to provide you with daily meal inspiration for your breakfasts, lunches, dinners, snacks and desserts.
Setting Up for Success
  • Task 13: Getting Organized
  • Task 14: Stocking Your Kitchen
  • Task 15: Shopping Strategies
Meal Planning Ideas
  • Task 16: Unit Orientation
  • Task 17: Meal Planning for the Work Week
  • Task 18: Breakfast
  • Task 19: Lunch
  • Task 20: Meals in Bowls
  • Task 21: Dinner
Quick Snacks & Desserts
  • Task 22: Snacks
  • Task 23: Desserts
End of Unit 2
Unit 3: Plant-Based Kitchen Essentials
View Tasks
This unit introduces you to basic knife handling techniques as well as to some plant-based staples and batch cooking.
Orientation
Orientation
  • Task 24: Unit Orientation & Objectives
  • Task 25: Complete Your Unit Self Assessment
Proper Knife Handling
  • Task 26: Handling a Chef's Knife
  • Task 27: Bench Scraper Practice | Optional Activity
How to Cut with a Chef’s Knife
  • Task 28: How to Cut Using a Chef's Knife
  • Task 29: Knife Cuts
  • Task 30: Cutting Ingredients Practice
Plant-Based Kitchen Staples
  • Task 31: Plant-Based Staples | Introduction
  • Task 32: Vegetable Stock
  • Task 33: Simple Mushroom Stock
  • Task 34: Dairy Alternatives
  • Task 35: Plant-Based Proteins
Batch Cooking & Stretching Your Meals
  • Task 36: Batch Cooking & Stretching Your Meals
  • Task 37: Batch Cooking Fundamentals
  • Task 38: Getting Ready to Batch Cook
  • Task 39: Preparing Raw Ingredients In Advance
  • Task 40: Creating a Weekly Salad Bar
  • Task 41: Expand Your Mind, Expand Your Meals
  • Task 42: Stretching Your Meals
Review
Unit Review
  • Task 43: Practice & Share Your Photos
  • Task 44: Unit Review & Quiz Preparation
  • Task 45: Unit Quiz
End of Unit 3
Unit 4: Basic Cooking Techniques | Part 1
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This unit introduces you to basic moist- and dry-heat cooking techniques, such as steaming, simmering, sweating, roasting and sautéing.
Orientation
Orientation
  • Task 46: Unit Orientation & Objectives
  • Task 47: Complete Your Unit Self Assessment
Salads & Dressings
  • Task 48: Salad Greens | Selecting & Preparing
  • Task 49: Salad Dressing & Vinaigrette Activity
Cooking Vegetables in Water
  • Task 50: Submersion Cooking Methods
  • Task 51: Cooking Vegetables in Water
  • Task 52: Understanding Cooking Times
Steaming Vegetables
  • Task 53: Steaming Fundamentals
  • Task 54: Steaming Vegetables
  • Task 55: Activity | Reorder: Steaming
How to Sweat Vegetables
  • Task 56: Dry-Heat | How to Sweat
How to Sauté
  • Task 57: Dry-Heat Cooking | How to Sauté
  • Task 58: No-Oil Sautéing | Activity
How to Roast Vegetables
  • Task 59: How to Roast Vegetables
  • Task 60: Roasting without Oil
  • Task 61: Activity | Roasting Vegetables Practice
Review
Unit Review & Assessment
  • Task 62: Practice & Share Your Photos | Optional
  • Task 63: Unit Review & Quiz Preparation
  • Task 64: Unit Quiz
End of Unit 4
Unit 5: Basic Cooking Techniques | Part 2
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This unit introduces you to the basic techniques used to cook legumes and grains and for batch cooking.
Orientation
Unit Orientation
  • Task 65: Unit Orientation & Objectives
  • Task 66: Complete Your Self Assessment
Cooking Rice
  • Task 67: Rice Basics
  • Task 68: Cooking Rice | Steaming & Boiling Methods
Cooking Whole Grains
  • Task 69: How to Cook Whole Grains & Legumes
Review
Unit Review & Assessment
  • Task 70: Practice & Share Your Photos | Optional
  • Task 71: Unit Review & Quiz Preparation
  • Task 72: Unit Quiz
End of Unit 5
Unit 6: Course Assessment
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Time to take your final assessment and see how far you have come!
Course Assessment
  • Task 73: Unit Review & Quiz Preparation
  • Task 74: Closing Survey
  • Task 75: Course Final Assessment
End of Unit 6
Unit 7: Plant-Based Nutrition Guide
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This unit will introduce students to plant-based nutrition basics. While not exhaustive, this unit is intended to help people better understand the state of our health, how we got here and what we need to understand to redirect our lives down a more health-supportive path. It is hoped that the material will motivate students to dig deeper to begin to better understand how to truly take control of their lives through the foods that they eat.
Your Plant-Based Warm-Up
  • Task 76: Plant-Based Nutrition Introduction
  • Task 77: Plant-Based Approaches & Health
Understanding Your Food Choices
  • Task 78: Understanding Our Food
  • Task 79: Understanding the Different Types of Foods
  • Task 80: Activity | Select The Whole Foods
Nutrients Your Body Needs
  • Task 81: Nutrition Basics
  • Task 82: Macronutrients
  • Task 83: Micronutrients
The Challenges Ahead of You
  • Task 84: The Challenges Ahead
  • Task 85: Communicating Your Decision
  • Task 86: Going Out to Eat
Reading Labels
  • Task 87: Identifying Ingredients | Introduction
  • Task 88: Identifying Ingredients
  • Task 89: Sugar
  • Task 90: Additives & Preservatives
  • Task 91: Activity | Hidden Sugars
Resources
  • Task 92: Books, Websites & Other References
End of Unit 7

Course Description

Rouxbe, the world’s leading online culinary school, has joined forces with The Plantrician Project, a non-profit dedicated to developing educational events, tools and resources for physicians and clinicians.

Culinary Rx is an online instructional cooking and nutrition education program that healthcare professionals prescribe to their patients for prevention and lifestyle health. Their joint mission is to provide the tool that aims to empower patients through their transition to a healthier, whole food, plant-based way of living.

This cooking and nutrition course will help people navigate the many challenges inherent in moving away from foods that harm, to foods that truly have the power to heal and drive optimal health.

Course Highlights

  • 100% online cooking path to better health
  • Self-paced online learning
  • Over 25 instructional videos focus on key techniques
  • Step-by-step supported learning
  • Over 40 delicious plant-based, whole food recipes
  • Fun interactive knowledge quizzes
  • Practice activities that will build your confidence
  • Access to special live online Q&A events
  • Keep your course for life to refresh your learning

Course Objectives

  • Understand and apply key principles of whole-food & plant-based nutrition
  • Outfit your kitchen with essential tools and equipment to get you cooking
  • Demonstrate knife handling and a variety of knife cuts for safety and speed
  • Demonstrate moist cooking methods, such as steaming and simmering
  • Demonstrate dry cooking methods such as roasting and sautéing
  • Develop flavor in your food by using herbs, spices and other ingredients
  • Plan and organize daily meals and apply principles of batch cooking
  • Prepare a wide array of delicious, health supportive recipes for breakfast, lunch and dinner

Course Description

Rouxbe, the world’s leading online culinary school, has joined forces with The Plantrician Project, a non-profit dedicated to developing educational events, tools and resources for physicians and clinicians.

Culinary Rx is an online instructional cooking and nutrition education program that healthcare professionals prescribe to their patients for prevention and lifestyle health. Their joint mission is to provide the tool that aims to empower patients through their transition to a healthier, whole food, plant-based way of living.

This cooking and nutrition course will help people navigate the many challenges inherent in moving away from foods that harm, to foods that truly have the power to heal and drive optimal health.

Course Highlights

  • 100% online cooking path to better health
  • Self-paced online learning
  • Over 25 instructional videos focus on key techniques
  • Step-by-step supported learning
  • Over 40 delicious plant-based, whole food recipes
  • Fun interactive knowledge quizzes
  • Practice activities that will build your confidence
  • Access to special live online Q&A events
  • Keep your course for life to refresh your learning

Course Objectives

  • Understand and apply key principles of whole-food & plant-based nutrition
  • Outfit your kitchen with essential tools and equipment to get you cooking
  • Demonstrate knife handling and a variety of knife cuts for safety and speed
  • Demonstrate moist cooking methods, such as steaming and simmering
  • Demonstrate dry cooking methods such as roasting and sautéing
  • Develop flavor in your food by using herbs, spices and other ingredients
  • Plan and organize daily meals and apply principles of batch cooking
  • Prepare a wide array of delicious, health supportive recipes for breakfast, lunch and dinner

90-Day Whole-Food Reset

Show Full Syllabus
Unit 1: Introduction: Setting Up for Kitchen Success
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This unit is your introduction to the course, which will get you ready to cook and set for success. You'll learn the basic philosophy of the Forks Over Knives dietary plan beginning with shopping, and stocking your kitchen with the necessary ingredients and tools.
Orientation
Welcome & Introduction
  • Task 1: Welcome to Your 90-Day Whole-Food Reset!
  • Task 2: Unit Introduction & Outcomes
  • Task 3: Meet Your Instructors
  • Task 4: Rouxbe Learning Strategies
  • Task 5: How to Prepare for This Unit
  • Task 6: Complete Your Self Assessment
  • Task 7: Unit Pre-Evaluation
The Whole-Food, Plant-Based Lifestyle
  • Task 8: The Whole Food Plant-Based Lifestyle | Introduction
  • Task 9: Understanding the WFPBNO Way of Eating
  • Task 10: What to Eat — What to Avoid
  • Task 11: The Problems with Processed Products
  • Task 12: Activity | Find the Whole Foods
Introduction to Plant-Based Nutrition
  • Task 13: Focus on Balance, Not Single Nutrients
  • Task 14: Nutrition from Whole Plant Foods
  • Task 15: Understanding Labels & Ingredients
Setting Up Your Whole Food Kitchen
  • Task 16: Resetting Your Refrigerator & Pantry | Introduction
  • Task 17: Shopping Strategies
  • Task 18: Kitchen Reset
  • Task 19: Stocking Your Pantry & Fridge
  • Task 20: Kitchen Reset Photo Share
Introduction to Kitchen Tools & Equipment
  • Task 21: Cooking Equipment & Tools | Introduction
  • Task 22: Kitchen Tools & Equipment: An Overview
  • Task 23: Mise en Place and Storage Containers
Review
Unit Review & Evaluation
  • Task 24: Unit Review & Quiz Preparation
  • Task 25: Unit Quiz
End of Unit 1
Unit 2: Knife Skills
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This unit charts a path for you to become more comfortable and proficient handling a knife. Since a knife is the most important tool in the kitchen, we offer guidance on how to select and care for your knives while giving you ample opportunity to practice your skills.
Orientation
Unit Introduction
  • Task 26: Unit Introduction & Outcomes
  • Task 27: How to Prepare for This Unit
  • Task 28: Complete Your Self-Evaluation
  • Task 29: Unit Pre-Evaluation
Knives & Knife Sets
  • Task 30: Selecting Your Kitchen Knives
  • Task 31: Label the Parts of a Chef's Knife
Handling Your Chef's Knife
  • Task 32: Activity | Practice with a Bench Scraper
Cutting with a Chef’s Knife
  • Task 33: How to Cut with a Chef's Knife
  • Task 34: Activity | Label Knife Cuts
  • Task 35: Dicing Ingredients Image Share
Review
Unit Review & Assessment
  • Task 36: Unit Review & Quiz Preparation
  • Task 37: Unit Quiz
End of Unit 2
Unit 3: Moist Heat Cooking Methods
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This unit focuses on moist-heat cooking methods, such as steaming, submersion, simmering and boiling, and the importance of preserving vegetable pigments for health and presentation. It also addresses how to properly finish steamed vegetables for extra flavor and appeal.
Orientation
Unit Introduction
  • Task 38: Unit Introduction & Outcomes
  • Task 39: How to Prepare for This Unit
  • Task 40: Unit Pre-Evaluation
How to Steam Vegetables
  • Task 42: The Fundamentals of Steaming
  • Task 43: The Steaming Method
  • Task 44: Flavoring Steamed Vegetables
  • Task 45: Activity | Reorder These Steps: Steaming
Vegetable Pigments
  • Task 46: How to Preserve Vegetable Pigments
Submersion Cookery for Vegetables
  • Task 47: Submersion Methods
  • Task 48: Techniques for Cooking in Liquid
  • Task 49: Activity | Blanching & Parboiling
Review
Unit Review & Assessment
  • Task 50: Unit Review & Quiz Preparation
  • Task 51: Unit Quiz
End of Unit 3
Unit 4: Dry Heat Cooking Methods
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This unit focuses on dry-heat cooking methods. It will introduce some foundational knowledge on how to heat a pan and how to correctly sauté vegetables without the use of oil. This unit also covers the techniques of sautéing, roasting, and building flavor without the use of refined fats.
Orientation
Unit Introduction
  • Task 52: Unit Introduction & Outcomes
  • Task 53: How to Prepare for This Unit
  • Task 54: Complete Your Self Assessment
  • Task 55: Unit Pre-Evaluation
The No-Oil Sauté
  • Task 56: Sautéing without Oil | Introduction
  • Task 57: Heating Your Pan Properly
  • Task 58: Sauté Tossing
  • Task 59: The Caramelization Process
  • Task 60: Activity | Reorder: No-Oil Sauté
  • Task 61: Activity | No-Oil Sautéing
How to Roast without Oil
  • Task 62: Roasting Vegetables
  • Task 63: Tips for Roasting Without Oil
  • Task 64: What About Air Fryers?
  • Task 65: Activity | Reorder the Steps: Roasting Vegetables
  • Task 66: Activity | Practice Roasting Vegetables
Combining Moist & Dry Heat Methods
  • Task 67: Fundamentals of Combination Cooking
  • Task 68: Braising without Oil
  • Task 69: Combination Cooking Tips
  • Task 70: Making Reductions & Concentrates
  • Task 71: Lesson Practice Recipes
Review
Unit Review & Assessment
  • Task 72: Unit Review & Quiz Preparation
  • Task 73: Unit Quiz
End of Unit 4
Unit 5: Meal Prep & Batch Cooking
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This unit introduces you to the concept of batch cooking whole grains, legumes and rice. Batch cooking is a process that will help you prepare ingredients ahead of time. It makes menu planning more efficient and helps you stock up so that throughout the week you are set up for success in the kitchen.
Orientation
Unit Introduction
  • Task 74: Unit Introduction & Outcomes
  • Task 75: How to Prepare for This Unit
  • Task 76: Complete Your Self Assessment
  • Task 77: Unit Pre-Evaluation
Meal Prep & Batch Cooking | Introduction
  • Task 78: Intro to Batch Cooking
  • Task 79: Batch Cooking Basics
  • Task 80: How to Prepare for Batch Cooking
  • Task 81: Prepping Fresh Ingredients
  • Task 82: Make Your Own Salad Bar
  • Task 83: Stir-Frying Leftover Veggies
  • Task 84: Creative Ways to Use Prepped Ingredients
Whole Grain Cookery
  • Task 85: Cooking Grains
  • Task 86: Steaming & Boiling Methods for Cooking Rice
  • Task 87: Activity | Label the Wheat Schematic
  • Task 88: Cooking Times & Ratios for Grains
  • Task 89: Food Safety for Cooked Grains
  • Task 90: Whole Grain Varieties
  • Task 91: Lesson Practice | Recipes
Cooking Legumes
  • Task 92: Using Dried Legumes
  • Task 93: Cooking Times & Ratios for Legumes
  • Task 94: Getting Creative with Legumes
  • Task 95: Activity | Using Legumes Two Ways
  • Task 96: Using Tempeh
  • Task 97: Using Tofu
  • Task 98: Lesson Practice Recipes
Pressure Cooking
  • Task 99: Using Pressure Cookers
  • Task 100: Pressure Cooking Explained
  • Task 101: How to Use a Pressure Cooker
  • Task 102: Pressure Cooker Design & Safety Features
Review
Unit Review & Assessment
  • Task 103: Unit Review & Quiz Preparation
  • Task 104: Unit Quiz
End of Unit 5
Unit 6: Building Flavor: The Art and Science of Seasoning
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This unit focuses on seasoning and flavor combinations. We'll discuss the importance of finishing with salt and using whole food fats, acids, sweeteners, herbs and spices. We will also show you how to use them to create balanced, exciting flavor profiles in your recipes and menus.
Orientation
Unit Orientation
  • Task 105: Unit Introduction & Outcomes
  • Task 106: How to Prepare for This Unit
  • Task 107: Complete Your Self Assessment
  • Task 108: Unit Pre-Evaluation
Basic Seasoning & Reducing Sodium
  • Task 109: Building Flavor When Reducing Sodium
  • Task 110: Taste, Flavor & Aroma
  • Task 111: Building Umami
  • Task 112: How to Use Finishing Salt
  • Task 113: How to Change Recipes Containing Oil or Salt
  • Task 114: DIY Seasoning Blends
Whole Food Fats
  • Task 115: Introduction to Whole Food Fats
  • Task 116: Whole-Food Fats for Balanced Flavor
  • Task 117: Using Whole Food Fats
Working with Sweeteners
  • Task 118: Using Whole-Food Sweeteners
  • Task 119: Selecting Sweeteners
  • Task 120: Making & Using Fruit Pastes
Acids: Vinegar, Alcohol & Citrus
  • Task 121: Introduction to Acids
  • Task 122: Selecting & Using Vinegars
  • Task 123: Identifying High-Quality Balsamic Vinegar
  • Task 124: Using Citrus & Alcohol
  • Task 125: The Acid Taste Test
Herbs & Spices
  • Task 126: Cooking with Herbs | Introduction
  • Task 127: Herb & Spice Combinations
  • Task 128: How to Toast & Grind Spices
  • Task 129: Lesson Practice Recipes
Review
Unit Review & Assessment
  • Task 130: Unit Review & Quiz Preparation
  • Task 131: Unit Quiz
End of Unit 6
Unit 7: Staples of the Plant-Based Kitchen
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In this unit, you will explore everyday staples and foundational recipes to help you build plant-based menus. In this unit, you will learn how to adapt familiar foods and Forks Over Knives staple items such as stocks, soups, dressings, and sauces without the use of refined oils. This unit also covers the multiple ways to create dairy alternatives in your home kitchen.
Orientation
Unit Orientation
  • Task 132: Unit Introduction & Outcomes
  • Task 133: How to Prepare for This Unit
  • Task 134: Complete Your Self Assessment
  • Task 135: Unit Pre-Evaluation
Plant-Based Stocks
  • Task 136: Introduction to Stocks
  • Task 137: Vegetable Stock
  • Task 138: Activity | Make a Vegetable Stock
  • Task 139: Activity | Make a Clear Soup
Stocks, Soups & Stews
  • Task 140: Introduction to Plant-Based Soups
  • Task 141: Legume-Based Soups
  • Task 142: Tomato-Rich Soups & Stews
  • Task 143: Creamy Vegetable Soups
  • Task 144: Blending Soups
  • Task 145: Lesson Practice Recipes
Oil-Free Dressings & Marinades
  • Task 146: Introduction to Dressings & Marinades
  • Task 147: How to Build Oil-Free Dressings & Marinades
  • Task 148: Activity | Prepare a No-Oil Dressing or Marinade
No-Oil Base Sauces
  • Task 149: Introduction to Base Sauces
  • Task 150: Cashew Béchamel |Oil-Free White Sauce
  • Task 151: Oil-Free Tomato Sauce
  • Task 152: Brown Gravy Without Oil
Plant-Based Dairy Alternatives
  • Task 153: Introduction to Dairy Alternatives
  • Task 154: Plant-Milks: The Rise of Dairy-Free Alternatives
  • Task 155: Converting Recipes: Points to Consider
  • Task 156: Plant-Based Milks & Shakes
  • Task 157: Savory Creams
  • Task 158: Sweet Creams
Review
Unit Review & Assessment
  • Task 159: Unit Review & Quiz Preparation
  • Task 160: Unit 7 Assessment Quiz
End of Unit 7
Unit 8: Meal Planning
View Tasks
This unit highlights how you can make plant-based choices all day, and all week, long. It focuses on recipes and techniques that you can use to build healthful and delicious breakfasts, lunches and dinners. It also discusses how to repurpose ingredients throughout the week to save both time and money.
Orientation
Unit Introduction
  • Task 161: Unit Introduction & Outcomes
  • Task 162: How to Prepare for This Unit
Time for Breakfast!
  • Task 163: Time for Breakfast! | Introduction
  • Task 164: The Better Breakfast Bowl
  • Task 165: Building Breakfast Bowls
  • Task 166: Breakfast Ideas
It's Lunchtime!
  • Task 167: It's Lunchtime! | Introduction
  • Task 168: Selecting & Preparing Salad Greens
  • Task 169: Activity | Make a Salad with Grains or Beans
  • Task 170: One-Bowl Meals
  • Task 171: Lunch Ideas
Let's Have Dinner!
  • Task 172: Let's Have Dinner! | Introduction
  • Task 173: Build a Better Burger
  • Task 174: Easy One-Pot Meals
  • Task 175: Dinner Ideas
Who Wants Dessert?
  • Task 176: Who Wants Dessert? | Introduction
  • Task 177: Satisfying Chocolate Recipes
  • Task 178: More Dessert Inspiration
  • Task 179: Activity | Share a Meal with your Classmates
End of Unit 8
Unit 9: Final Assessment
View Tasks
This is where it all comes together. In this unit, you will be given your final assessment on the material that is covered in the preceding units.
Course Review & Final Assessment
  • Task 180: Survey | Share Your Course Feedback
  • Task 181: Your Final Exam Preparation
  • Task 182: Final Course Assessment
  • Task 183: Books, Websites & Other References
  • Task 184: Course References: Charts & Guides
End of Unit 9

Course Description

This comprehensive 90-day online course is designed to empower home cooks, healthcare professionals, and food enthusiasts with the knowledge and techniques needed to create vibrant, nourishing meals rooted in a whole-food, plant-based lifestyle. With an emphasis on low fat, no oil, low salt, and low sugar cooking, the course focuses on using minimally processed ingredients to maximize both flavor and health benefits. Participants will learn not just what to cook—but how to cook with confidence and creativity using foundational culinary techniques.

Led by experienced plant-based chef educators, this immersive training offers over 70 hours of high-quality instruction, engaging videos, interactive assignments, and hands-on practice. You'll explore professional-level methods that are accessible to all, from knife skills and flavor balancing to advanced meal planning and presentation. You’ll also receive lifetime access to the course, allowing you to return to lessons and resources at your own pace, along with a Certificate of Completion to showcase your learning.

Course Highlights

  • Created using the basics of plant-based cooking techniques
  • Hundreds of whole-food, plant-based recipes
  • Over 80 instructional lesson videos
  • Fun interactive quizzes
  • Over 90 hours of learning and cooking time
  • Instructor-graded activities
  • 9 Units, 45 Lessons and over 190 tasks
  • Earn credits from the American Culinary Federation Education Foundation

Course Objectives

  • Understand and apply key principles of whole-food plant-based nutrition
  • Demonstrate knife handling and a variety of knife cuts
  • Demonstrate moist cooking methods, such as steaming and simmering
  • Demonstrate dry cooking methods such as roasting, and sautéing without oil
  • Develop flavor using herbs, spices and other ingredients
  • Understand principles of flavor balancing, building, layering and seasoning
  • Learn how to prepare delicious desserts
  • Plan and organize daily meals and apply principles of batch cooking
  • Prepare a wide array of plant-based staple recipes for breakfast, lunch and dinner

Course Description

This comprehensive 90-day online course is designed to empower home cooks, healthcare professionals, and food enthusiasts with the knowledge and techniques needed to create vibrant, nourishing meals rooted in a whole-food, plant-based lifestyle. With an emphasis on low fat, no oil, low salt, and low sugar cooking, the course focuses on using minimally processed ingredients to maximize both flavor and health benefits. Participants will learn not just what to cook—but how to cook with confidence and creativity using foundational culinary techniques.

Led by experienced plant-based chef educators, this immersive training offers over 70 hours of high-quality instruction, engaging videos, interactive assignments, and hands-on practice. You'll explore professional-level methods that are accessible to all, from knife skills and flavor balancing to advanced meal planning and presentation. You’ll also receive lifetime access to the course, allowing you to return to lessons and resources at your own pace, along with a Certificate of Completion to showcase your learning.

Course Highlights

  • Created using the basics of plant-based cooking techniques
  • Hundreds of whole-food, plant-based recipes
  • Over 80 instructional lesson videos
  • Fun interactive quizzes
  • Over 90 hours of learning and cooking time
  • Instructor-graded activities
  • 9 Units, 45 Lessons and over 190 tasks
  • Earn credits from the American Culinary Federation Education Foundation

Course Objectives

  • Understand and apply key principles of whole-food plant-based nutrition
  • Demonstrate knife handling and a variety of knife cuts
  • Demonstrate moist cooking methods, such as steaming and simmering
  • Demonstrate dry cooking methods such as roasting, and sautéing without oil
  • Develop flavor using herbs, spices and other ingredients
  • Understand principles of flavor balancing, building, layering and seasoning
  • Learn how to prepare delicious desserts
  • Plan and organize daily meals and apply principles of batch cooking
  • Prepare a wide array of plant-based staple recipes for breakfast, lunch and dinner

The Cook's Roadmap

Show Full Syllabus
Unit 1: Course Orientation
View Tasks
The Cook's Roadmap, Level 1 is designed to offer a comprehensive introduction to cooking. The orientation welcomes students to the Rouxbe Online Cooking School and explains the way we have organized and structured the courses. The orientation unit also sets forth expectations that we have for our students and frames what you can expect from the Rouxbe team and your educational experience.
Orientation
Course Orientation - Cook's Roadmap Level 1
  • Task 1: Welcome to the Rouxbe Culinary School
  • Task 2: Series and Course Overview
  • Task 3: Course Structure & Assessments
  • Task 4: What We Expect from You
  • Task 5: What You Can Expect From Rouxbe
  • Task 6: What’s the Big Deal With the Path?
  • Task 7: Kitchen Tools Useful for This Course
  • Task 8: Stocking Your Pantry Items for This Course
  • Task 9: Complete Your Course Self Assessment
End of Unit 1
Unit 2: Knife Skills
View Tasks
This unit charts a path for you to become more comfortable and proficient with handling a knife. Since a knife is the most important tool in the kitchen, we offer guidance on how to select and care for your knives while giving you ample opportunity to practice your skills.
Orientation
Unit Orientation
  • Task 10: Unit Orientation & Objectives
  • Task 11: You Are What You Cut
  • Task 12: Unit Pre-Assessment
Lesson 1: Selecting a Knife Set
  • Task 13: Selecting a Kitchen Knife Set
  • Task 14: Practice Quiz
Lesson 2: Proper Knife Handling
  • Task 15: Handling a Chef's Knife
  • Task 16: The Bench Scraper Practice Activity
  • Task 17: Hone Your Knife Practice
  • Task 18: Cut 10 Feet of Celery
  • Task 19: Practice Quiz
Lesson 3: How to Cut with a Chef’s Knife
  • Task 20: How to Cut Using a Chef's Knife
  • Task 21: Dicing Ingredients Practice
  • Task 22: Prepare a Raw Vegetable Salsa
  • Task 23: Make Minestrone Soup
  • Task 24: Practice Quiz
Review
Unit Review
  • Task 25: Unit Review & Quiz Preparation
  • Task 26: Unit 2 Assessment Quiz
End of Unit 2
Unit 3: Course Foundations
View Tasks
This unit introduces Rouxbe's Map of Cooking and explains the importance of the individual steps and discrete processes that go into cooking food. A whole foods nutritional foundation will be laid to help you understand about the why and how behind selecting nutrient dense food.
Orientation
Unit Orientation
  • Task 27: Unit Orientation & Objectives
  • Task 28: Unit Pre-Assessment
Lesson 4: What is the Map of Cooking
  • Task 29: Discover the Map of Cooking
Lesson 5: Cooking Methods
  • Task 30: Cooking Methods
  • Task 31: Methods Covered in This Course
Lesson 6: Our Whole Foods Approach
  • Task 32: Our Whole Foods Approach
  • Task 33: Our Whole Foods Philosophy
  • Task 34: Where Does Your Food Come From?
  • Task 35: Refined & Processed Foods
  • Task 36: Whole Foods and Nutrient-Dense Foods
  • Task 37: Daily Nutrient Requirements Wheel
  • Task 38: Macronutrients
  • Task 39: Micronutrients
  • Task 40: Tips for Healthy Living
  • Task 41: Shopping Strategies
  • Task 42: Strategies for Stocking Your Pantry
  • Task 43: Practice Quiz
Lesson 7: Basic Seasoning
  • Task 44: How to Season with Salt
  • Task 45: Shopping Activity
  • Task 46: Practice Quiz
Review
Unit Review
  • Task 47: Unit Review & Quiz Preparation
  • Task 48: Unit 3 Assessment Quiz
End of Unit 3
Unit 4: Dry-Heat Cooking Methods, Part 1
View Tasks
This unit focuses on dry heat cooking methods. It will introduce some foundational information on how to heat a pan so you can properly pan fry food, and you will focus on the techniques of sweating and roasting, both of which help build flavor in your food.
Orientation
Unit Orientation
  • Task 49: Unit Orientation & Objectives
  • Task 50: Unit Pre-Assessment
Lesson 8: Introduction to Pan Frying
  • Task 51: Pan Frying
  • Task 52: Perform the Water Test
  • Task 53: Pan Frying Challenge Questions
  • Task 54: Pan Fry Chicken Breast Medallions
  • Task 55: Pan Frying Thick vs. Thin Ingredients
  • Task 56: Practice Quiz
Lesson 9: Sweating
  • Task 57: How to Sweat Ingredients
  • Task 58: Sweating for Flavor Development
  • Task 59: Make a Tomato Sauce
  • Task 60: Practice Quiz
Lesson 10: How to Roast Vegetables
  • Task 61: How to Roast Vegetables
  • Task 62: Roasted Brussels Sprouts
  • Task 63: Roasted Cauliflower
  • Task 64: Roasted Potatoes | Hasselback Potatoes
  • Task 65: Practice Quiz
Lesson 11: Poultry Fundamentals
  • Task 66: Poultry Fundamentals
  • Task 67: Break Down a Chicken
  • Task 68: Lemon Chicken with Pine Nuts and Olives
  • Task 69: Practice Quiz
Lesson 12: How to Roast a Whole Chicken
  • Task 70: How to Roast a Whole Chicken
  • Task 71: Learn How to Roast & Carve a Chicken
  • Task 72: Make Homemade Gravy
  • Task 73: Practice Quiz
Review
Unit Review
  • Task 74: Unit Review & Quiz Preparation
  • Task 75: Unit 4 Assessment Quiz
End of Unit 4
Unit 5: Moist-Heat Cooking Methods, Part 1
View Tasks
This unit focuses on moist heat cooking methods. Using submersion methods, you will learn about and then practice stock making, poaching and simmering. Moist methods provide a learning platform through which to create a variety of delicious dishes that all use the power of hot liquid or steam for their preparation.
Orientation
Unit Orientation
  • Task 76: Unit Orientation & Objectives
  • Task 77: Unit Pre-Assessment
Lesson 13: Submersion Cooking Methods
  • Task 78: Submersion Cooking Methods
  • Task 79: Submersion Activity
  • Task 80: Make Vegetable or Court Bouillon
  • Task 81: Soup Practice
  • Task 82: Practice Quiz
Lesson 14: Preserving Vegetable Pigments
  • Task 83: Preserving Vegetable Pigments
  • Task 84: Vegetables: The New Main Course
  • Task 85: Green Beans with Cambazola & Pinenuts
  • Task 86: Avocado Snack Options
  • Task 87: Practice Quiz
Lesson 15: Cooking Vegetables in Water
  • Task 88: Cooking Vegetables in Water
  • Task 89: Understanding Cooking Times
  • Task 90: Blanching & Parboiling
  • Task 91: The Potato Experiment
  • Task 92: Practice Quiz
Lesson 16: Steaming Introduction
  • Task 93: Steaming Introduction
  • Task 94: Practice Quiz
Lesson 17: Steaming Basics
  • Task 95: Steaming Basics
  • Task 96: Steam Marinated Chicken
  • Task 97: Steam Broccoli with Bragg Liquid Aminos
  • Task 98: Practice Quiz
Lesson 18: Steaming Vegetables
  • Task 99: Steaming Vegetables
  • Task 100: Steamed Potatoes, Three Ways
  • Task 101: Finishing Steamed Vegetables
  • Task 102: Preparing & Reheating with Steam
  • Task 103: Practice Quiz
  • Task 104: Make Steamed Mashed Potatoes
Review
Unit Review
  • Task 105: Unit Review & Quiz Preparation
  • Task 106: Unit 5 Assessment Quiz
End of Unit 5
Unit 6: How to Make Salad & Salad Dressing
View Tasks
This unit focuses on various kinds of salads, salad dressings and vinaigrettes. It guides you through an overview of the various kinds of salad greens and offers insight into how to select, handle and prepare these foods. We highlight the ingredients that are important to vinaigrettes and dressings—such as olive oil, vinegar and basic seasonings that build flavor.
Orientation
Unit Orientation
  • Task 107: Unit Orientation & Objectives
  • Task 108: Unit Pre-Assessment
Lesson 19: Salad Greens | Selecting & Preparing
  • Task 109: Salad Greens | Selecting & Preparing
  • Task 110: Quality Olive Oils for Salads
  • Task 111: How to Choose Quality Balsamic Vinegar
  • Task 112: Get to Know Your Greens!
  • Task 113: Practice Quiz
Lesson 20: Salad Dressing & Vinaigrette
  • Task 114: Salad Dressing & Vinaigrette
  • Task 115: How to Prepare Dressings & Vinaigrettes
  • Task 116: Make Carrot Salad
  • Task 117: Make a Tossed Salad
  • Task 118: Make Salade Lyonnaise
  • Task 119: Expanding Your Vinaigrette Repertoire
  • Task 120: Make Soy-Sesame Vinaigrette
  • Task 121: Practice Quiz
Review
Unit Review
  • Task 122: Unit Review & Quiz Preparation
  • Task 123: Unit 6 Assessment Quiz
End of Unit 6
Unit 7: Rice & Grains
View Tasks
This unit introduces rice and grain cookery with attention to basic cooking techniques and flavor development processes. As the unit progresses, you will branch off and learn about whole grains and their culinary uses.
Orientation
Unit Orientation
  • Task 124: Unit Orientation & Objectives
  • Task 125: Unit Pre-Assessment
Lesson 21: Rice Basics
  • Task 126: Rice Basics
  • Task 127: Shopping Activity
  • Task 128: Practice Quiz
Lesson 22: Cooking Rice
  • Task 129: Cooking Rice
  • Task 130: Make Steamed Rice | Plain
  • Task 131: Make Steamed Rice | Infused
  • Task 132: Make Brown Rice Using a Flavorful Stock
  • Task 133: Practice Quiz
Lesson 23: Cooking Rice | Pilaf Method
  • Task 134: Cooking Rice | Pilaf Method
  • Task 135: Make Rice Pilaf
  • Task 136: Varying & Enhancing a Basic Pilaf
  • Task 137: Make This Delicious Pilaf with Lentils
  • Task 138: Practice Quiz
Lesson 24: How to Cook Grains
  • Task 139: How to Cook Grains
  • Task 140: Shopping Activity
  • Task 141: Cooking Grains Activity
  • Task 142: Practice Quiz
Review
Unit Review
  • Task 143: Unit Review & Quiz Preparation
  • Task 144: Unit 7 Assessment Quiz
End of Unit 7
Unit 8: Learn About Wheat & Gluten
View Tasks
In this unit, you get an inside look into gluten; the unique component in wheat that enables us to prepare a variety of common food products from bread to pasta. You will learn what gluten is, what nutritional implications it can have, where it comes from and what culinary functions it serves. At the end of this unit you will prepare a delicious pizza from scratch to share with your friends.
Orientation
Unit Orientation
  • Task 145: Unit Orientation & Objectives
  • Task 146: Unit Pre-Assessment
Lesson 25: Wheat & Gluten
  • Task 147: Wheat & Gluten Video Lesson
  • Task 148: Label the Wheat Diagram
  • Task 149: Store Observation Activity
  • Task 150: Health Considerations with Gluten
  • Task 151: Practice Quiz
Lesson 26: Make Pancake Recipes
  • Task 152: Prepare Pancake Batter
Lesson 27: Make Pizza
  • Task 153: Make Homemade Pizza
Review
Unit Review
  • Task 154: Unit Review & Quiz Preparation
  • Task 155: Image Select Activity: Developing Gluten
  • Task 156: Unit 8 Assessment Quiz
End of Unit 8
Unit 9: Learn About Pasta
View Tasks
The elastic properties of gluten enable pasta to be stretched and shaped into the many different shapes and sizes of pasta. In this unit, you will learn how extruded and laminated pasta are made, the differences between them and when you might choose one over the other. You will also learn how to cook extruded and laminated pasta to perfection, every time.
Orientation
Unit Orientation
  • Task 157: Unit Orientation & Objectives
  • Task 158: Unit Pre-Assessment
Lesson 28: How to Select Pasta
  • Task 159: How to Select Pasta Video Lesson
  • Task 160: Shopping Activity
  • Task 161: Practice Quiz
Lesson 29: How to Cook Pasta
  • Task 162: How to Cook Pasta Video Lesson
  • Task 163: Quality Olive Oils for Pasta
  • Task 164: Make Spaghetti Aglio e Olio
  • Task 165: Make Spaghetti and Meatballs with Vegetarian Option
  • Task 166: Make Pasta Boscaiola
  • Task 167: Reorder Sequence Activity
  • Task 168: Practice Quiz
Review
Unit Review
  • Task 169: Unit Review & Quiz Preparation
  • Task 170: Unit 9 Assessment Quiz
End of Unit 9
Unit 10: Final Assessment
View Tasks
This is where it all comes together. In this unit, you will be given your final assessment on the material that is covered in the preceding units.
Course Review & Final Assessment
  • Task 171: Dinner Party Assignment
  • Task 172: Your Final Exam Preparation
  • Task 173: Final Course Assessment
End of Unit 10

Course Description

In this course, you will learn how to handle your chef's knife like a pro. You will also learn about basic nutrition and what the heck macro and micro nutrients are and how they fit into your diet. This course will also teach your how to roast the perfect chicken as well as delicious roast vegetables. You will also learn about pan-frying, roasting, steaming, sweating, making salads, how to cook grains, how to buy and cook pasta and so much more.

You will also learn about the Map of Cooking, a framework for thinking about cooking food, modeled after the thought process of real professional chefs. This top-down view helps students not only understand the landscape of cooking, but breaks cooking down into clear, conceptual pieces that can be mixed and matched to better understand, master or create new dishes.

This course can be taken on demand, at your own pace. Once purchased, you have access to the course content.

Course Highlights

  • Online cooking course
  • Self-paced online learning & instructor support
  • Over 25 instructional video lessons focus on key techniques
  • Step-by-step supported learning
  • Over 80 delicious video and text recipes
  • Fun interactive knowledge quizzes
  • Practice activities that will build your confidence
  • Private Hello Fresh student community access
  • Earn a "Certificate of Completion"

Course Objectives

  • Begin to handle your knife like a pro
  • Learn about whole foods and how they impact your health
  • Learn to make delicious salads and dressings
  • Be able to cook fluffy grains and tender legumes
  • Learn to create homemade pizza and perfectly al dente pasta
  • Learn how to steam and roast delicious, nutrient-dense vegetable dishes
  • Apply dry-heat methods, master the fry pan and roast the perfect chicken
  • Understand moist-heat techniques, such as steaming, poaching and simmering
  • Understand stocks, how to prepare and how to use them to boost flavor
  • Gain the skills to start improving your health by cooking from scratch

Course Description

In this course, you will learn how to handle your chef's knife like a pro. You will also learn about basic nutrition and what the heck macro and micro nutrients are and how they fit into your diet. This course will also teach your how to roast the perfect chicken as well as delicious roast vegetables. You will also learn about pan-frying, roasting, steaming, sweating, making salads, how to cook grains, how to buy and cook pasta and so much more.

You will also learn about the Map of Cooking, a framework for thinking about cooking food, modeled after the thought process of real professional chefs. This top-down view helps students not only understand the landscape of cooking, but breaks cooking down into clear, conceptual pieces that can be mixed and matched to better understand, master or create new dishes.

This course can be taken on demand, at your own pace. Once purchased, you have access to the course content.

Course Highlights

  • Online cooking course
  • Self-paced online learning & instructor support
  • Over 25 instructional video lessons focus on key techniques
  • Step-by-step supported learning
  • Over 80 delicious video and text recipes
  • Fun interactive knowledge quizzes
  • Practice activities that will build your confidence
  • Private Hello Fresh student community access
  • Earn a "Certificate of Completion"

Course Objectives

  • Begin to handle your knife like a pro
  • Learn about whole foods and how they impact your health
  • Learn to make delicious salads and dressings
  • Be able to cook fluffy grains and tender legumes
  • Learn to create homemade pizza and perfectly al dente pasta
  • Learn how to steam and roast delicious, nutrient-dense vegetable dishes
  • Apply dry-heat methods, master the fry pan and roast the perfect chicken
  • Understand moist-heat techniques, such as steaming, poaching and simmering
  • Understand stocks, how to prepare and how to use them to boost flavor
  • Gain the skills to start improving your health by cooking from scratch

Plants Plus

Show Full Syllabus
Unit 1: Orientation & Course Overview
View Tasks
Welcome to the Rouxbe Cooking School. Before you begin learning about how to cook and eat more plant-based foods, we want to be sure that you understand the course structure and how the learning platform works. We also want to explain what we expect of you as a student, and what you can expect from us. This introductory unit sets the stage for your learning.
Course Orientation
  • Task 1: Welcome Back to the Rouxbe Culinary School
  • Task 2: What to Expect in This Course
  • Task 3: How to Learn With Rouxbe
  • Task 4: Meet Your Instructors
  • Task 5: Why Plant-Based?
  • Task 6: Live Events | Here to Help!
End of Unit 1
Unit 2: Basics of Smartphone Food Photography
View Tasks
The Basics
  • Task 7: Introduction to Smartphone Food Photography
  • Task 8: Setting Your Scene/Photo Mise en Place
  • Task 9: Composition
Smartphone Camera Lens
  • Task 10: Lens Basics
  • Task 11: Activity | Portrait Mode
Lighting
  • Task 12: Basic Lighting
  • Task 13: Activity | Lighting
Make Your Go-To Dish
  • Task 14: Things to Remember Before You Take The Shot
  • Task 15: Activity | Make Your Go-to Dish
End of Unit 2
Unit 3: Grilling
View Tasks
In this unit, you will learn the basics of grilling vegetables using basic techniques on multiple types of grills.
Dry-Heat Cooking | Grilling
  • Task 16: Introduction to Grilling
  • Task 17: Grilling Plant-Based Ingredients
  • Task 18: Activity | Grilling
End of Unit 3
Unit 4: Plant-Based Alternatives to Meat, Eggs & Dairy
View Tasks
Basic Plant-Based Proteins
  • Task 19: Plant-Based Proteins | Introduction
  • Task 20: Working with Tempeh
  • Task 21: Lesson Practice Recipes
  • Task 22: Working with Tofu
  • Task 23: Working with Products on the Market
Meat Substitutes
  • Task 24: Meat Substitutes | Introduction
  • Task 25: Seitan | Introduction
  • Task 26: Making the Seitan
  • Task 27: Sausages
  • Task 28: Shredded Plants | Mushrooms and Jackfruit
  • Task 29: Falafel
  • Task 30: Fish Style Alternatives
  • Task 31: Activity | Make a Meat Substitute
Plant-Based Dairy & Egg Alternatives
  • Task 32: Plant-Based Dairy Alternatives | Introduction
  • Task 33: Converting Recipes to Be Dairy-Free
  • Task 34: Nut & Seed Milk
  • Task 35: Lesson Practice Recipes
  • Task 36: Sweet Creams
  • Task 37: Savory Creams
  • Task 38: Sour Cream & Aioli
  • Task 39: Cheese & Cheese Spreads
  • Task 40: Lesson Practice Recipes
  • Task 41: Egg Replacers
  • Task 42: Butter
  • Task 43: Working with Products on the Market
Review
Unit Review & Assessment
  • Task 44: Unit Review & Quiz Preparation
  • Task 45: Unit Quiz
End of Unit 4
Unit 5: Fermentation
View Tasks
Orientation
Introduction to Fermentation
  • Task 46: Fermenting | Introduction
  • Task 47: What to Expect in this Unit
  • Task 48: What is Fermentation
  • Task 49: Getting Set Up & Fermenting Safety
Cabbages
  • Task 50: Krauts & Kimchi
  • Task 51: Activity | Reorder: Making Kraut
Pickles
  • Task 52: Quick Pickles
  • Task 53: Activity | Pickling
Dips and Drinks
  • Task 54: Plant-Based Yogurt
  • Task 55: Kombucha
Review
Unit Review & Assessment
  • Task 56: Unit Review & Quiz Preparation
  • Task 57: Unit Quiz
End of Unit 5
Unit 6: Plant-Based World of Flavors
View Tasks
In this unit, you will practice techniques and dishes with flavor profiles from around the world. You will have the opportunity to learn about specific plant-based foods and spices from regions that you find interesting and apply what you know about cooking techniques to create these international dishes.
Orientation
Unit Orientation
  • Task 58: Unit Orientation & Objectives
  • Task 59: What to Expect in this Unit
  • Task 60: Complete Your Self-Assessment
  • Task 61: Unit Pre-Assessment
India
  • Task 62: Introduction to Indian Cuisine
  • Task 63: Indian Recipes
Africa
  • Task 64: Introduction to African Cuisine
  • Task 65: African Recipes
China
  • Task 66: Introduction to Chinese Cuisine
  • Task 67: Chinese Recipes
  • Task 68: Making & Folding Dumplings Practice
Middle East
  • Task 69: Introduction to Middle Eastern Cuisine
  • Task 70: Middle Eastern Recipes
Mexico
  • Task 71: Introduction to Mexican Cuisine
  • Task 72: Mexican Recipes
Exploring & Applying Flavors
  • Task 73: Exploring & Applying Flavors| Introduction
  • Task 74: Activity | Flavors with Cauliflower ‘Steak’
  • Task 75: Activity | Flavors with Chickpeas, Tempeh, Lentils & Rice
Researching World Cuisines
  • Task 76: Researching Cuisines & Recipes | A Deeper Dive
  • Task 77: Narrowing Your Research Topic
  • Task 78: Finding & Selecting Resources
  • Task 79: Activity | Explore a New Cuisine
Review
Unit Review & Assessment
  • Task 80: Unit Review & Quiz Preparation
  • Task 81: Unit Quiz
End of Unit 6
Unit 7: How to Make Bread | Basics
View Tasks
Orientation
Unit Introduction
  • Task 82: Introduction: How to Make Bread | Basics
  • Task 83: Complete Your Self Assessment
  • Task 84: Unit Pre-Assessment
How to Make Bread | Basics
  • Task 85: Flour for Basic Bread Making
  • Task 86: Yeast & Bread Making
  • Task 87: Water & Salt in Bread Making
  • Task 88: Basic Bread Making Tools
  • Task 89: Preparing & Mixing the Dough Stage
  • Task 90: Kneading & Developing Dough Stage
  • Task 91: Fermenting Dough Stage
  • Task 92: Shaping & Proofing Dough Stages
  • Task 93: Slashing & Baking Dough Stage
  • Task 94: Cooling & Storing Bread Stage
  • Task 95: How to Shape an Épi
  • Task 96: Practice Activities & Recipes
Review
Unit Review & Assessment
  • Task 97: Unit Review & Quiz Preparation
  • Task 98: Unit Quiz
End of Unit 7
Unit 8: Desserts
View Tasks
Orientation
Unit Introduction
  • Task 99: Unit Orientation & Objectives
  • Task 100: What to Expect in this Unit
  • Task 101: Complete Your Self-Assessment
  • Task 102: Unit Pre-Assessment
Fruit as a Dessert
  • Task 103: Fruit in its Simplest Form | Introduction
  • Task 104: Frozen Fruit Pops (Ice Lollies)
  • Task 105: Fruit Sorbets & Ice Creams
  • Task 106: Chocolate Cherry Banana Nice Cream
  • Task 107: Baked Apple Roses
Raw Desserts
  • Task 108: Raw Desserts | Introduction
  • Task 109: Raw Cakes & Pies
  • Task 110: Accents, Sauces, Compotes
  • Task 111: Basics of Raw Chocolate
  • Task 112: Activity | Chocolate Ganache Torte
Cooked Desserts
  • Task 113: Cooked Desserts | Introduction
  • Task 114: Baked Desserts | Practice Activity
  • Task 115: Truffles
Review
Unit Review & Assessment
  • Task 116: Unit Review & Quiz Preparation
  • Task 117: Unit Quiz
End of Unit 8
Unit 9: Plating
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Plating
  • Task 118: Plating | Introduction
  • Task 119: Your Canvas | The Plate
  • Task 120: Presentation Styles
  • Task 121: The Rule of Thirds | Odds and Evens
  • Task 122: Building Your Dish
  • Task 123: Activity | Plating a Plant Based Dish
End of Unit 9
Unit 10: Course Assessment & Resource Library -
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This is where it all comes together. In this unit, you will be given your final assessment on the material that is covered in the preceding units.
Course Review & Final Assessment
  • Task 124: Survey | Share Your Course Feedback
  • Task 125: Your Final Exam Preparation
  • Task 126: Course Final Exam -
  • Task 127: Get Your Plant-Based Pro Badge
  • Task 128: Books, Websites & Other References
  • Task 129: Additional Recipes
End of Unit 10

Course Description

This course serves as a supplemental class with updated content to support Rouxbe's longstanding Plant-Based Professional Certification course. This course includes new content related to global flavors, food photography, fermentation, grilling, meat substitutes, desserts, plating and bread baking in addition to over 60 new recipes.

Course Highlights

Course Objectives

  • Identify and explain complementary and professional skills
  • Demonstrate culinary proficiency in foundational dry methods, such as grilling
  • Practice advanced recipe development with plant-based cuisine
  • Prepare plant-based meat, cheese, and dairy substitutions
  • Use your smartphone to take captivating and beautiful pictures of food
  • Understand the basics of fermentation
  • Explore and appreciate plant-based cuisines and foods around the world
  • Understand the basics of bread making
  • Entertain with attention to plating and presentation

Course Description

This course serves as a supplemental class with updated content to support Rouxbe's longstanding Plant-Based Professional Certification course. This course includes new content related to global flavors, food photography, fermentation, grilling, meat substitutes, desserts, plating and bread baking in addition to over 60 new recipes.

Course Highlights

Course Objectives

  • Identify and explain complementary and professional skills
  • Demonstrate culinary proficiency in foundational dry methods, such as grilling
  • Practice advanced recipe development with plant-based cuisine
  • Prepare plant-based meat, cheese, and dairy substitutions
  • Use your smartphone to take captivating and beautiful pictures of food
  • Understand the basics of fermentation
  • Explore and appreciate plant-based cuisines and foods around the world
  • Understand the basics of bread making
  • Entertain with attention to plating and presentation

Blue Zones Cooking Course

Show Full Syllabus
Unit 1: Introduction to the Blue Zones
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Welcome to the Blue Zones Cooking course curated from the communities that have the healthiest, longest-living people on the planet! You will learn to cook using their recipes and our chefs will guide you through the process.
Introduction to Blue Zones Cooking Course
  • Task 1: Welcome from Dan Buettner
  • Task 2: How to Learn With Rouxbe
  • Task 3: What are Blue Zones?
  • Task 4: Blue Zones - First Principles
  • Task 5: Tell Us About Yourself (Survey)
End of Unit 1
Unit 2: Setting Up Your Blue Zones Kitchen
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Learn to set up your kitchen for success beyond just cooking. These essential steps will guide you in keeping to your lifestyle while eating delicious meals.
Introduction to Kitchen Space
  • Task 6: Introduction to the Kitchen Space
  • Task 7: Setting Up Your Blue Zones Kitchen
  • Task 8: The Kitchen Checklist
  • Task 9: Activity: Blue Zones in Your Kitchen at Home
End of Unit 2
Unit 3: Sardinia, Italy
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Explore the Sardinian region and its rich culture of people and the main staple dishes like minestrone from many family recipes.
Introduction to Sardinia
  • Task 10: Exploring Sardinia
  • Task 11: Regional Introduction
Food of Sardinia
  • Task 12: Regional Foods of Sardinia
  • Task 13: Activity: Cooking from Sardinia
End of Unit 3
Unit 4: Okinawa, Japan
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Home to the longest-living women on the planet, Okinawa foods are full of flavor and richness that can be made in mere minutes.
Introduction to Okinawa
  • Task 14: Exploring Okinawa
  • Task 15: Regional Introduction
Food of Okinawa
  • Task 16: Regional Foods of Okinawa
  • Task 17: Activity: Cooking from Okinawa
End of Unit 4
Unit 5: Nicoya Peninsula, Costa Rica
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One of the best breakfasts can be found in Costa Rica and their emphasis on beans helps keep these community members healthy, regular, and living longer.
Introduction to Nicoya
  • Task 18: Exploring Nicoya
  • Task 19: Regional Introduction
Food of Nicoya
  • Task 20: Regional Foods of Nicoya
  • Task 21: Activity: Cooking from Nicoya
End of Unit 5
Unit 6: Ikaria, Greece
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Full of strong personalities and strong flavors, this island region Blue Zone is home to fantastic foraged herbs and sourdough bread that make the mouth water.
Introduction to Ikaria
  • Task 22: Exploring Ikaria
  • Task 23: Regional Introduction
Food of Ikaria
  • Task 24: Regional Foods of Ikaria
  • Task 25: Activity: Cooking from Ikaria
End of Unit 6
Unit 7: Loma Linda, California
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The first American Blue Zones revolves around the seventh-day adventist community and their emphasis on plant-based cooking. Here you will find many American-style foods perfected over the years that hit many comfort foods for transitioning to a new lifestyle.
Introduction to Loma Linda
  • Task 26: Exploring Loma Linda
  • Task 27: Regional Introduction
Food of Loma Linda
  • Task 28: Regional Foods of Loma Linda
  • Task 29: Activity: Cooking from Loma Linda
End of Unit 7
Unit 8: American Kitchen
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Exploring the American Kitchen was a big priority for Dan during the pandemic and he traversed the United States to find cultures that ate in the same style as the original Blue Zones. He found it in a diverse set of Americans and looked for some of the leading plant-based chefs across the country to bring the best options to your table.
Introduction to North America
  • Task 30: Exploring North America
  • Task 31: Regional Introduction
Indigenous American
  • Task 32: Exploring Indigenous American Cooking
  • Task 33: Indigenous American Recipes
African American
  • Task 34: Exploring African American Cooking
  • Task 35: African American Culinary Traditions
  • Task 36: African American Recipes
Latin American
  • Task 37: Exploring Latin American Cooking
  • Task 38: Latin American Culinary Traditions
  • Task 39: Latin American Recipes
Asian American
  • Task 40: Asian American Introduction
  • Task 41: Asian American Culinary Traditions
  • Task 42: Asian American Recipes
Regional and Contemporary American
  • Task 43: Meet the Chefs
  • Task 44: Chef Recipes
Share and Reflect
  • Task 45: Activity: Cooking from America
End of Unit 8
Unit 9: Making Your Own Blue Zones Family & Community
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After learning how to cook dishes from around the world, it is time to cook for your own community using what you have learned and take the concepts to a new level that works for you.
Reflecting on Your Journey and Next Steps
  • Task 46: Blue Zones Challenge
  • Task 47: Developing Your Community
  • Task 48: Activity: Create a Blue Zones Feast to Share
  • Task 49: Activity: Final Survey
  • Task 50: Additional Resources
  • Task 51: Taking the Next Steps
End of Unit 9

Course Description

What if I told you there is another American diet? One that could actually increase your life expectancy by up to 10 years and in some cases reverse disease? In this course, we are exploring what the people in the Blue Zones actually ate and are unlocking the secrets of their cooking techniques and flavor combinations that get them to live longer and healthier lives. Join us on the Blue Zones cooking journey with lots of new material and updates to the original Blue Zones.

Course Highlights

  • Take the Blue Zones concept and bring them right to your kitchen
  • Have Blue Zones author Dan Buettner lead you through the course
  • Recipes from Blue Zones communities that the books were inspired by
  • Over 100 recipes to choose from
  • Learn to cook for your own community for longevity
  • New and updated content from Dan Buettner about the communities
  • Get valuable feedback from our chefs on techniques and cooking styles

Course Objectives

  • Learn to cook for longevity
  • Understand the Blue Zones way of life through food
  • Explore the communities of the Blue Zones with rich text and updated videos from Dan Buettner
  • Share examples of your cooking with our chefs and fellow students

Course Description

What if I told you there is another American diet? One that could actually increase your life expectancy by up to 10 years and in some cases reverse disease? In this course, we are exploring what the people in the Blue Zones actually ate and are unlocking the secrets of their cooking techniques and flavor combinations that get them to live longer and healthier lives. Join us on the Blue Zones cooking journey with lots of new material and updates to the original Blue Zones.

Course Highlights

  • Take the Blue Zones concept and bring them right to your kitchen
  • Have Blue Zones author Dan Buettner lead you through the course
  • Recipes from Blue Zones communities that the books were inspired by
  • Over 100 recipes to choose from
  • Learn to cook for your own community for longevity
  • New and updated content from Dan Buettner about the communities
  • Get valuable feedback from our chefs on techniques and cooking styles

Course Objectives

  • Learn to cook for longevity
  • Understand the Blue Zones way of life through food
  • Explore the communities of the Blue Zones with rich text and updated videos from Dan Buettner
  • Share examples of your cooking with our chefs and fellow students
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