Just curious on the lessons what is the suggested order to do them in? Top down? Left to right? Or just jump around?
Julienne, chiffonade, emince...? Fancy names. Simple concepts. Find clarity here.
What I decided to do was compare the chapters in the "On Cooking" Text Book to the lessons Rouxbe offers and use that for the order.
By doing that I get the following order:
1. Knives & Knife Cuts
9. Fish Cookery
13. Rice and Grains
16. Fruits and Vegetables
18. Baking Essentials
19. Quick and Yeast Breads
20. Cakes and Cookies
21. Custards, Soufflés & Frozen Desserts
22. Garnishes & Presentation
Please let me know if you have any other suggestions. Also I didn't really know where to place the "Dry heat cooking methods" and "Moist Heat Cooking Methods"?
We started out with many fundamental sections. I'd suggest starting with the knife skills, then stocks, then sauces. Pan frying would also be a good one do start near the beginning. Once you get going you will start to realize they are all intertwined.
In each lesson under the Goal tab, we have listed pre-requisites for your review as some lessons are dependent on others. But for the most part, the Rouxbe Cooking School lessons are somewhat self contained so you can jump around if you'd prefer to jump ahead.
We will be adding a few more categories over time to ensure that we provide a complete professional cooking school curriculum.
Dry and moist heat cooking methods are coming up. In fact, we just completed pre-production on the Dry Heat Cooking lesson which will come out in August, followed by moist heat cooking in the fall.
As for the On Cooking Book, this is a great resource that many cooking schools use but at Rouxbe, we are enhancing this somewhat by breaking things down a bit more granular so that users can learn in smaller sections (as many of our users have less time than professional full-time students). So expect many more sections than represented in the above list.
Thanks for your feedback Terry.