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Unit 1: Culinary Foundations Level 1 OverviewView Tasks
End of Unit 1
Unit 2: Knives, Knife Cuts & Knife SharpeningView Tasks
End of Unit 2
Unit 3: Food & Kitchen SafetyView Tasks
End of Unit 3
Unit 4: Dry-Heat Cooking MethodsView Tasks
End of Unit 4
Unit 5: Moist-Heat Cooking MethodsView Tasks
End of Unit 5
Unit 6: How to Make StockView Tasks
End of Unit 6
Unit 7: SeasoningView Tasks
End of Unit 7
Unit 8: PlatingView Tasks
End of Unit 8
Unit 9: Nutrition in The KitchenView Tasks
End of Unit 9
Unit 10: Culinary Foundations Level 1 AssessmentView Tasks
End of Unit 10
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Course DescriptionRouxbe 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
Course Objectives
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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.
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Unit 1: Culinary Foundations Level 2 OverviewView Tasks
Unit 2: Salads & VinaigrettesView Tasks
End of Unit 2
Unit 3: VegetablesView Tasks
End of Unit 3
Unit 4: EggsView Tasks
End of Unit 4
Unit 5: SoupsView Tasks
End of Unit 5
Unit 6: SaucesView Tasks
End of Unit 6
Unit 7: Rice & GrainsView Tasks
End of Unit 7
Unit 8: LegumesView Tasks
End of Unit 8
Unit 9: PastaView Tasks
End of Unit 9
Unit 10: MeatView Tasks
End of Unit 10
Unit 11: PoultryView Tasks
End of Unit 11
Unit 12: FishView Tasks
End of Unit 12
Unit 13: Baking Basics & BreadsView Tasks
End of Unit 13
Unit 14: Pastry BasicsView Tasks
End of Unit 14
Unit 15: ChocolateView Tasks
End of Unit 15
Unit 16: Cooking Foundations 2 AssessmentView Tasks
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Course DescriptionCourse Highlights
Course Objectives
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Unit 1: Orientation & Course OverviewView Tasks
End of Unit 1
Unit 2: Why Sustainable Seafood MattersView Tasks
End of Unit 2
Unit 3: Seafood Basics: Understanding Seafood Culinary CategoriesView Tasks
End of Unit 3
Unit 4: Seafood Handling & Fabrication SkillsView Tasks
End of Unit 4
Unit 5: Seafood Cooking TechniquesView Tasks
End of Unit 5
Unit 6: Course Assessment & Resource LibraryView Tasks
End of Unit 6
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Course DescriptionUnderstanding 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
Course Objectives
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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.
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Unit 1: Orientation & Course OverviewView Tasks
End of Unit 1
Unit 2: Plant-Based StaplesView Tasks
End of Unit 2
Unit 3: Plant-Based Alternatives to Meat & DairyView Tasks
End of Unit 3
Unit 4: Pasta & NoodlesView Tasks
End of Unit 4
Unit 5: No-Heat Cooking | Raw GastronomyView Tasks
End of Unit 5
Unit 6: Final AssessmentView Tasks
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Course DescriptionThis 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
Course Objectives
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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.
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Unit 1: Orientation & Course OverviewView Tasks
End of Unit 1
Unit 2: Food Waste OverviewView Tasks
End of Unit 2
Unit 3: Intro to Food SafetyView Tasks
End of Unit 3
Unit 4: Technical ApproachesView Tasks
End of Unit 4
Unit 5: Gastronomic ApproachesView Tasks
End of Unit 5
Unit 6: Food ProcessingView Tasks
End of Unit 6
Unit 7: Course Assessment & Resource LibraryView Tasks
End of Unit 7
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Course DescriptionTo 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
Course Objectives
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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.
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Unit 1: Introduction & OrientationView Tasks
End of Unit 1
Unit 2: Introduction to French Pastry and BakingView Tasks
End of Unit 2
Unit 3: Prepare your KitchenView Tasks
End of Unit 3
Unit 4: Kitchen BasicsView Tasks
End of Unit 4
Unit 5: Basic Baking and Pastry SkillsView Tasks
End of Unit 5
Unit 6: Cookies: BasicView Tasks
End of Unit 6
Unit 7: Quickbreads & Breakfast ItemsView Tasks
End of Unit 7
Unit 8: Sweet Snacks: Pound CakeView Tasks
End of Unit 8
Unit 9: Sweet Snacks: BarsView Tasks
End of Unit 9
Unit 10: Cookies: DecoratedView Tasks
End of Unit 10
Unit 11: Introduction to Bread: Loaf Pan BreadView Tasks
End of Unit 11
Unit 12: Breads: French Breads and Italian BreadsView Tasks
End of Unit 12
Unit 13: Breakfast Pastries: Yeasted enriched doughs, Yeasted Laminated Dough, Laminated DoughsView Tasks
End of Unit 13
Unit 14: Tarts and Pies: Fruit Pies, Apple Tarts, Almond Cream TartsView Tasks
End of Unit 14
Unit 15: French Pastries: Crêpes & ChouquettesView Tasks
End of Unit 15
Unit 16: Cookies: MacaronsView Tasks
End of Unit 16
Unit 17: French Pastries: Dark Chocolate Mousse & Vanilla Creme BrûléeView Tasks
End of Unit 17
Unit 18: Frozen Dessert: Vanilla Ice CreamView Tasks
End of Unit 18
Unit 19: Candies and ConfectionsView Tasks
End of Unit 19
Unit 20: Course Final AssessmentView Tasks
End of Unit 20
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Course DescriptionA 40-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
Course Objectives
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A 40-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.
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Unit 1: Food Cost AccountingView Tasks
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Unit 1: Introduction to Food ServiceView Tasks
End of Unit 1
Unit 2: Menu PlanningView Tasks
End of Unit 2
Unit 3: Purchasing and ReceivingView Tasks
End of Unit 3
Unit 4: Supervisory ManagementView Tasks
End of Unit 4
Unit 5: Dining Room ServiceView Tasks
End of Unit 5
Unit 6: Beverage ManagementView Tasks
End of Unit 6
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