Online Culinary School

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

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

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

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

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

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

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

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

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

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

Unit 1: Culinary Foundations Level 2 Overview

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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: Cooking Foundations 2 Assessment

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

Unit 1: Orientation & Course Overview

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

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

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

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

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

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

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

Unit 1: Orientation & Course Overview

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

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

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

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

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

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

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

Unit 1: Orientation & Course Overview

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

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

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

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

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

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

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

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

Unit 1: Introduction to Food Service

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

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

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

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

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

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

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

Unit 1: Introduction & Orientation

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

Unidad 1: Introduction to Bread Baking Arts

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

Fin de la unidad 1

Unidad 2: Basics of Baking & Baking Skills

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

Fin de la unidad 2

Unidad 3: Prepare Your Home Bakery

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

Fin de la unidad 3

Unidad 4: Cornerstone Ingredients

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

Fin de la unidad 4

Unidad 5: Breakfast Pastries

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

Fin de la unidad 5

Unidad 6: Creamed Batters

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

Fin de la unidad 6

Unidad 7: Liquid Batters & Choux Paste

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

Fin de la unidad 7

Unidad 8: Whipped Batters

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

Fin de la unidad 8

Unidad 9: Biscuits, Cornbread & Scones

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

Fin de la unidad 9

Unidad 10: Doughnuts & Beignets

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

Fin de la unidad 10

Unidad 11: Specialties

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

Fin de la unidad 11

Unidad 12: Gluten-Free & Vegan

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

Fin de la unidad 12

Unidad 13: French Favorites

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

Fin de la unidad 13

Unidad 14: Transition: Part One to Part Two

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

Fin de la unidad 14

Unidad 15: Flour, Yeast, Water, Salt

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

Fin de la unidad 15

Unidad 16: Laminated Doughs

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

Fin de la unidad 16

Unidad 17: Yeasted Laminated Doughs

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

Fin de la unidad 17

Unidad 18: Baked Enriched Dough with Yeast

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

Fin de la unidad 18

Unidad 19: Fried Enriched Dough with Yeast

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

Fin de la unidad 19

Unidad 20: Breads Using the Direct Method

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

Fin de la unidad 20

Unidad 21: Biga & Sponge Fermentation

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

Fin de la unidad 21

Unidad 22: Poolish Fermentation

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

Fin de la unidad 22

Unidad 23: Fermented Dough

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

Fin de la unidad 23

Unidad 24: Levain Fermentation

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

Fin de la unidad 24

Unidad 25: Capstone and Final Assessment

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

Fin de la unidad 25

Descripción del curso

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.

Puntos destacados del curso

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

Objetivos del curso

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

Descripción del curso

Puntos destacados del curso

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

Objetivos del curso

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

Unidad 1: Welcome to Your Cake Baking and Decorating Arts Course

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

Fin de la unidad 1

Unidad 2: Basics of Baking & Baking Skills

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

Fin de la unidad 2

Unidad 3: Prepare Your Cake Decorating Studio

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

Fin de la unidad 3

Unidad 4: Cornerstone Ingredients

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

Fin de la unidad 4

Unidad 5: Sponges

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

Fin de la unidad 5

Unidad 6: Fillings & Frostings

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

Fin de la unidad 6

Unidad 7: Buttercream Piping

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

Fin de la unidad 7

Unidad 8: Building a Buttercream Cake

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

Fin de la unidad 8

Unidad 9: Rolled Fondant Making & Covering a Cake

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

Fin de la unidad 9

Unidad 10: Royal Icing Floodwork

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

Fin de la unidad 10

Unidad 11: Flood Work on Cakes

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

Fin de la unidad 11

Unidad 12: Advanced Royal Icing Piping

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

Fin de la unidad 12

Unidad 13: Gum Paste: Making & Simple Decorations

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

Fin de la unidad 13

Unidad 14: Advanced Sugar Paste Decorations

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

Fin de la unidad 14

Unidad 15: Beginner Gum Paste Flowers

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

Fin de la unidad 15

Unidad 16: Advanced Gum Paste Flowers

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

Fin de la unidad 16

Unidad 17: Packaging, Cutting, and Serving Cake

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

Fin de la unidad 17

Unidad 18: Modeling Chocolate Figurines

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

Fin de la unidad 18

Unidad 19: Intro to Sculpted Cakes - Preparing the Components

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

Fin de la unidad 19

Unidad 20: Capstone - Making a Sculpted Cottage Cake

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

Fin de la unidad 20

Descripción del curso

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.

Puntos destacados del curso

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

Objetivos del curso

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

Descripción del curso

Puntos destacados del curso

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

Objetivos del curso

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

Unidad 1: Welcome to Master of Japanese Cuisine Academy

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

Fin de la unidad 1

Unidad 2: Sushi Rice

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

Fin de la unidad 2

Unidad 3: Knives and Food Safety

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

Fin de la unidad 3

Unidad 4: Sushi Grade Fish & Slicing

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

Fin de la unidad 4

Unidad 5: Sushi Rolls

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

Fin de la unidad 5

Unidad 6: Nigiri

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

Fin de la unidad 6

Unidad 7: Conclusion

Final Assessment

Tarea 42: Course Final Quiz

Tarea 43: Final Survey

Tarea 44: Resources

Fin de la unidad 7

Descripción del curso

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.

Puntos destacados del curso

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

Objetivos del curso

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

Descripción del curso

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.

Puntos destacados del curso

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

Objetivos del curso

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

Unit 1: Introduction to Safe Food Handler

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

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

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 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

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

Unidad 1: Introduction to Essentials of Food Hygiene

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

Fin de la unidad 1

Unidad 2: WFSO The Essentials of Food Hygiene

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

Fin de la unidad 2

Unidad 3: Essentials Review & Exam

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

Fin de la unidad 3

Descripción del curso

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.

Puntos destacados del curso

Objetivos del curso

Descripción del curso

Puntos destacados del curso

Objetivos del curso

Food Protection Manager Study Course - WFSO

Unidad 1: Introduction & Orientation

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

Fin de la unidad 1

Unidad 2: Exam Study Guide

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

Fin de la unidad 2

Unidad 3: Next Steps: The Food Protection Manager Exam

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

Fin de la unidad 3

Descripción del curso

Puntos destacados del curso

Personal Hygiene
Food Hygiene
Physical Facility Management
Food Safety Management Systems

Objetivos del curso

Descripción del curso

Puntos destacados del curso

Personal Hygiene
Food Hygiene
Physical Facility Management
Food Safety Management Systems

Objetivos del curso

ACF Sous Chef RTI (includes Fundamentals and Culinarian RTI)

Unidad 1: Apprenticeship Related Technical Instruction (RTI) Overview

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

Fin de la unidad 1

Unidad 2: Safety & Sanitation

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

Fin de la unidad 2

Unidad 3: Nutrition

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

Fin de la unidad 3

Unidad 4: Introduction to Food Service

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)

Fin de la unidad 4

Unidad 5: CFC Course Review and Certification

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

Fin de la unidad 5

Unidad 6: CFC Practice Exams

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

Fin de la unidad 6

Unidad 7: Part 2 | Related Instruction for Certified Culinarian (CC)

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

Fin de la unidad 7

Unidad 8: Supervisory Management

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)

Fin de la unidad 8

Unidad 9: Dining Room Service

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)

Fin de la unidad 9

Unidad 10: Beverage Management

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

Fin de la unidad 10

Unidad 11: Purchasing and Receiving

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

Fin de la unidad 11

Unidad 12: Food Preparation I

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

Fin de la unidad 12

Unidad 13: Certified Culinarian | Course Review and Certification

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

Fin de la unidad 13

Unidad 14: CC Practice Exams 2

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

Fin de la unidad 14

Unidad 15: Related Instruction for Certified Sous Chef (CSC)

Orientación

Program Orientation

Tarea 305: Introduction to Certified Sous Chef (CSC)

Fin de la unidad 15

Unidad 16: Food Cost Accounting

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)

Fin de la unidad 16

Unidad 17: Garde Manger

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)

Fin de la unidad 17

Unidad 18: Menu Planning

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

Fin de la unidad 18

Unidad 19: Food Preparation II

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)

Fin de la unidad 19

Unidad 20: Baking and Pastry

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)

Fin de la unidad 20

Unidad 21: CSC Course Review and Certification

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

Fin de la unidad 21

Unidad 22: CSC Practice Exams 3

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

Fin de la unidad 22

Descripción del curso

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.

Puntos destacados del curso

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

Objetivos del curso

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.

Descripción del curso

Puntos destacados del curso

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

Objetivos del curso

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)

Unidad 1: Apprenticeship Related Instruction Overview

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

Fin de la unidad 1

Unidad 2: Safety & Sanitation

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

Fin de la unidad 2

Unidad 3: Nutrition

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

Fin de la unidad 3

Unidad 4: Introduction to Food Service

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)

Fin de la unidad 4

Unidad 5: CFC Course Review and Certification

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

Fin de la unidad 5

Unidad 6: Certified Fundamental Practice Exams

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

Fin de la unidad 6

Unidad 7: Part 2 | Related Instruction for Certified Culinarian (CC)

Orientación

Program Orientation

Tarea 136: Certified Culinarian RTI | Continued

Fin de la unidad 7

Unidad 8: Supervisory 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)

Fin de la unidad 8

Unidad 9: Dining Room Service

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)

Fin de la unidad 9

Unidad 10: Beverage Management

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

Fin de la unidad 10

Unidad 11: Purchasing and Receiving

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

Fin de la unidad 11

Unidad 12: Food Preparation

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

Fin de la unidad 12

Unidad 13: Certified Culinarian | Course Review and Certification

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

Fin de la unidad 13

Unidad 14: Certified Culinarian | Practice Exams

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

Fin de la unidad 14

Descripción del curso

Puntos destacados del curso

Objetivos del curso

Descripción del curso

Puntos destacados del curso

Objetivos del curso

Culinary Rx

Unit 1: Orientation & Course Overview

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

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

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

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

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

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