Plant-Based Cooking: Level 1
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Trial Course
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Current Students
Students to Date:
1377 students
$99.
95
(USD)
Course Description
In this course you will learn about how exciting plant-based cooking can be. We will help to arm you with the tools needed to live and eat a plant-strong diet — from basic knife skills, to basic nutrition, to learning about how to convert or substitute recipes. You will also learn how to begin integrating more plant-based ingredients into your daily life, both inside and outside of your own kitchen. This course will also teach you about steaming, sweating, sautéing, braising, how to make salads, how to cook grains and legumes and so much more. Oh ya, did we mention that you will also get to cook a whole bunch of delicious dishes as well.
With a growing obesity epidemic, concerns over how strongly various foods correlate to disease and general concerns over additives or modifications to our food, people are increasingly turning to plant-based foods to enable healthier lifestyles.
This course can be taken on demand, at your own pace. Once purchased, you have lifetime access to the course content.
Course Objectives
- Begin to handle your knife like a pro
- Prepare delicious salads with great flavor and texture
- Learn how to prepare plant-based snacks and treats
- Select, prepare and serve delicious vegetables, grains and bean dishes
- Learn the importance of mise en place and organization
- Shop with confidence and stock your pantry with essential plant-based staples
- Gain confidence with basic cooking techniques and methods
- Use herbs, spices and other ingredients to develop flavor
- Explain essential nutritional and health benefits of a plant-based diet
- Develop an action plan for a successful transition to a plant-based lifestyle
Course Syllabus
Unit 1: Plant-Based Series Overview & Orientation
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Orientation
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Unit 2: Getting Yourself Set Up & Motivated
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Orientation
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Lesson 1: The Map of Cooking |
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Lesson 2: The Challenges Ahead of You |
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Lesson 3: Your Plant-Based Motivation |
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Lesson 4: Kitchen Tools & Pantry Set-Up |
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Lesson 5: Basic SeasoningIn this lesson, you will learn about the types of salt which are commonly used during the cooking process and how salt affects food. You will also learn how to season with salt and when to salt food during the cooking process, so you can bring out the best flavor in your food. |
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Review
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Unit 3: Knife Skills & Let's Get Cooking
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Orientation
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Lesson 6: Selecting a Knife SetLearn what to look for when selecting the right knife for you and why it’s important to use high-quality knives. |
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Lesson 7: Proper Knife HandlingTackle the techniques behind using most important knife in your kitchen: the chef’s knife. |
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Lesson 8: How to Cut with a Chef’s KnifeTackle the techniques behind using most important knife in your kitchen: the chef’s knife. |
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Daily & Weekly Meal Strategies |
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Review
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Unit 4: Plant-Based Nutrition
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Orientation
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Lesson 10: Learning to EatIn this lesson, you will learn how to discern processed, refined food from whole foods, and explore nutrient density. |
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Lesson 11: Introduction to Plant-Based Nutrition, Level 1In this lesson, you will learn about the macro and micro nutrients the human body needs to thrive, nutrient function and their sources. |
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Review
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Unit 5: Basic Cooking Methods, Part 1
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Orientation
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Lesson 12: Submersion Cooking MethodsSubmersion cooking methods are moist-heat cooking methods that consist of poaching, simmering and boiling. In these cases, ingredients are cooked by being submerged in hot liquids. |
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Lesson 13: Steaming FundamentalsIn this lesson, you will learn how to properly prepare food for steaming, and how to infuse subtle flavor into your vegetables with the steaming technique. |
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Lesson 14: Steaming VegetablesIn this lesson, you will steam and finish many sizes of vegetables. |
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Review
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Unit 6: Basic Cooking Methods, Part 2
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Orientation
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Lesson 15: Dry-Heat Cooking | How to SweatIn this lesson, you will learn how to sweat food properly and why it is often beneficial to sweat the small stuff. |
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Lesson 16: Dry-Heat Cooking | How to SautéLearning how to sauté is an important task for any home cook or professional chef. It is one of the fastest and most common dry-heat cooking methods used to cook bite-sized pieces of food in a pan. |
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Lesson 17: How to Roast Vegetables |
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Lesson 18: Combination Cooking MethodsCombination cooking involves both dry- and moist-heat cooking. Braising, stewing and pot-roasting are all combination cooking methods which are excellent for cooking certain vegetables as well as tofu, tempeh and seitan. |
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Review
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Unit 7: Vegetables & Salads
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Orientation
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Lesson 19: Salad BasicsThis lesson focusses on the selecting and preparing of a variety of salad greens and preparing delicious dressings. |
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Lesson 20: How to Preserve Vegetable PigmentsIn this lesson, you will learn to identify common pigment categories and understand how to preserve the color and nutrients of each pigment category. |
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Lesson 21: Cooking Vegetables in WaterIn this lesson, you will learn how to cook vegetables in water while preserving their nutrients and color. |
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Lesson 22: No-Heat Cooking MethodsNo heat cooking methods include some of the most basic techniques cooks use everyday, including soaking, blending and marinating. |
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Review
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Unit 8: Grains & Legumes
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Orientation
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Lesson 21: Rice BasicsIn this lesson, you will learn the basics of cooking rice. |
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Lesson 22: Cooking RiceIn this lesson, you will learn to make plain and infused white rice, along with brown rice with a flavorful stock. |
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Lesson 24: How to Cook GrainsThis lesson will teach you how to properly prepare grains in safe and healthy ways, and introduce you to versatile quinoa. |
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Lesson 23: How to Cook Dried LegumesIn this lesson you will begin to understand how to buy, store, soak, and prepare dried legumes. |
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Review
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Unit 9: Substitutions & Converting Foods to Be Plant Based
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Orientation
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Lesson 25: Plant-Based Food SubstitutionsIn this lesson you will learn how to substitute plant based food products like seitan and tofu for animal based products like meat and dairy. You will examine the vegan cheat sheet and learn plant based protein sources. |
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Lesson 26: Converting Recipes to Become Plant-BasedAs no one diet is best for everyone, each learner will need to understand and embrace the notion that substitutions, replacements, and variations are important part of the cooking empowerment process. |
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Review
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Unit 10: Final Assessment
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Comprehensive Certification
200+ tasks and quizzes test your knowledge and skill as you progress through each course. Students who successfully graduate will receive a certificate of completion.
Instructional Videos
100+ instructional videos focus on the techniques behind creating delicious, healthy plant-based dishes.
Video & Text Recipes
50+ video and text recipes complement the instructional videos and help you to create real-life plant-based dishes that you can share with the ones you love.
Instructor Guidance
Our team of instructors guide you through your course with video and text messages, grade assignments, answer questions, moderate discussions and support you on your path to better plant-based cooking.
Cooking Games & Activities
- Video and text-based quizzes
- Self and peer assessments
- Interactive diagrams & time competition
- Recipe “doctor”
- Negotiating with the Rouxbe Supreme Court
- Sensory exploration exercises
- Practice recipes and dinner parties
