Courses > Plant-Based Professional Certification
Course Overview
Rouxbe’s Professional Plant-Based Certification Course is the world’s leading online certification course for aspiring plant-based cooks, health care practitioners, wellness, health and food coaches, culinary students and instructors, or for those serious cooks who seek an intensive immersion in …
Click to expand...Course Objectives
- Demonstrate knife handling and a variety of knife cuts
- Outfit the plant-based kitchen with essential tools and equipment
- Demonstrate culinary proficiency in foundational moist methods, such as steaming and simmering
- Demonstrate culinary proficiency in foundational dry methods, such as roasting and sautéing
- Practice advanced recipe development with plant-based cuisine
- Plan and organize food production and apply principles of batch cooking
- Understand principles of flavor balancing, building, layering and seasoning
- Prepare a wide array of plant-based staple recipes for breakfast, lunch and dinner
- Prepare plant-based proteins, such as tofu, tempeh and seitan and non-dairy substitutions
- Build mother sauces, dressings, marinades, condiments and pickles
- Understand flavor profile development including herb and spice combining
- Explore and appreciate plant-based cuisines and foods around the world
- Practice cooking for specific dietary restrictions, special diets and wellness-centered cuisine
- Understand gluten free ingredients, cooking technique and recipe development
- Entertain and plan meals with attention to plating and presentation
- Explain the importance of whole, minimally processed and nutrient dense foods in a plant-based diet
Course Syllabus
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.
Lesson 1
Course Orientation
In this unit, we will explain how this course is structured, how the Rouxbe learning platform works, and what to expect in the course.
Unit 2: Getting Set Up
This unit gets you ready to cook and set up for success. You’ll learn how to stock your kitchen with the necessary ingredients and tools, as well as the basics of plant-based nutrition. You will also learn more about making plant-based choices—and ultimately, why it’s important to be able to cook plants and build healthful, delicious meals.
Lesson 1
Unit Orientation
Lesson 2
Making Choices
This lesson explores the differences between processed and whole foods, and examines nutritional reasons to include more plants in the diet.
Lesson 3
Plant-Based Nutrition Overview
In this lesson, you will learn the common nutritional myths around eating a plant-based diet and some basic science to support a balanced plant-focused diet.
Lesson 4
Reading Labels
This lesson looks at processed food products, how to read their labels and how some of their ingredients may affect your health.
Lesson 5
Resetting Your Refrigerator & Pantry
This lesson gets you ready to cook. It demonstrates how to reset your cupboards and refrigerator to set the stage for cooking in a plant-based, whole foods kitchen.
Lesson 6
Getting Started: Kitchen Tools & Equipment
In this lesson, you will discover how to set up and organize a kitchen with the essential tools and equipment.
Lesson 7
Introducing the Map of Cooking
This lesson introduces you to the Rouxbe Map of Cooking, which can help guide your cooking choices step by step.
Lesson 8
Unit Review & Assessment
Unit 3: Knives & Knife Cuts
This unit charts a path for you to become more comfortable and proficient with handling a knife. Here you will learn about knife selection, handling, safety and extensive technique around specific knife cuts.
Lesson 1
Unit Orientation
Lesson 2
Selecting a Knife Set
Learn what to look for when selecting the right knife for you and why it's important to use high-quality knives.
Lesson 3
Proper Knife Handling
Tackle the techniques behind using most important knife in your kitchen: the chef's knife.
Lesson 4
How to Cut with a Chef’s Knife
Tackle the techniques behind using most important knife in your kitchen: the chef's knife.
Lesson 5
Sharpening Your Knife
In this lesson, you will learn about the importance of a sharp knife. You will learn about various whetstones and how to care for them and what happens to a knife during sharpening.
Lesson 6
Unit Review & Assessment
Unit 4: Basic Cooking Methods, Part 1
This unit focuses on moist-heat cooking methods, such as steaming and submersion, simmering and boiling, and the importance of preserving vegetable pigments for health and presentation. It also addresses how to properly finish steamed vegetables for extra flavor and appeal.
Lesson 1
Unit Orientation
Lesson 2
Steaming Vegetables
In this lesson, you will steam and finish many sizes of vegetables.
Lesson 3
Preserving Vegetable Pigments
Learn some simple methods for preserving the pigments in vegetables, so you can serve and eat them in all their colorful glory.
Lesson 4
Cooking Vegetables in Water | Submersion
Submersion 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.
Lesson 5
Unit Review & Assesment
Unit 5: Basic Cooking Methods, Part 2
This unit focuses on dry-heat cooking methods. It will introduce some foundational knowledge on how to heat a pan and how to correctly sauté vegetables. This unit also covers the techniques of sweating and roasting, both of which help build flavor in your food, and introduces the concept of combination cooking.
Lesson 1
Unit Orientation
Lesson 3
Dry-Heat Cooking | How to Sweat
In this lesson, you will learn how to sweat food properly and why it is often beneficial to sweat the small stuff.
Lesson 4
Dry-Heat Cooking | How to Sauté
Learning 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.
Lesson 5
How to Roast Vegetables
When cooked properly and to the right doneness, roasted vegetables not only look beautiful, they have a delicious and earthy flavor that pairs well with almost any dish.
Lesson 6
Lesson 18: Combination Cooking Methods
Combination 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.
Lesson 7
Unit Review & Assessment
Unit 6: Batch Cooking
This unit introduces you to the concept of batch cooking, which will help you be prepared to eat well and stock yourself up throughout the week to make menu planning more efficient, and set you up for success in the kitchen. Whole grains, legumes and rice cooking techniques and methods are the focus in these lessons.
Lesson 1
Unit Orientation
This unit introduces you to the technique of batch cooking which will help you be prepared to eat well throughout the week. Grains, legumes and rice cooking techniques are discussed.
Lesson 2
Introduction to Batch Cooking
This lesson introduces you to the concept of batch cooking which will help you be prepared to eat well throughout the week.
Lesson 3
Cooking Rice
In this lesson, you will learn to make plain and infused white rice, and will practice the pilaf and risotto methods of rice preparation.
Lesson 4
Cooking Whole Grains
This lesson will teach you how to properly prepare grains in safe and healthy ways, and introduce you to versatile grain quinoa.
Lesson 5
Cooking Dried Legumes
In this lesson you will learn how to buy, store, soak, and prepare dried legumes.
Lesson 6
Unit Review & Assessment
Unit 7: 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.
Lesson 1
Unit Orientation
Lesson 2
What's for Breakfast?
In this lesson you will learn some simple formulas for creating a number of breakfast items such as smoothies, breakfast bowls and more comfort foods such as french toast, waffles and scrambles.
Lesson 3
What's for Lunch?
In this lesson, you will learn about some staple lunch items and formulas to create a variety of plant-based salads, as well as composed grain and bean bowls.
Lesson 4
What's for Dinner?
In this lesson you will learn affordable and quick dinner ideas such as one pot meals along with formulas for creating scratch veggie burgers.
Lesson 5
What's for Dessert?
Plant-based cooking doesn't mean you can't indulge in occasional treats. In this lesson, you will learn basic techniques and methods for creating simple, plant-based desserts.
Lesson 6
Unit Review & Assessment
Unit 8: Flavor, Seasoning & Texture
This unit focuses on seasoning and flavor combinations. We’ll discuss salt, fats, acids, sweeteners, and herbs and spices, and how to use them to create balanced, exciting flavor profiles within your recipes and menus. You will learn how to alter or manipulate textures in food to make them more palatable and attractive, and you’ll get an introduction to using starches and stabilizers, emulsifiers and gelling ingredients.
Lesson 1
Unit Orientation
Lesson 2
Basic Seasoning
In this lesson, you will discover types of salt, as well as the importance and function of sodium within recipes. You will also learn when and why it is sometimes appropriate to limit the use of sodium.
Lesson 3
Fats & Oils
In this lesson, you will learn about the role of fats in a plant-based kitchen. You will learn about different types of fat, their role in recipes and how to limit or use them appropriately.
Lesson 4
Acids: Vinegars, Alcohol & Citrus
In this lesson, you will learn about different types of acids, their role in creating balanced flavor profiles and how to use them effectively.
Lesson 5
Sweeteners
In this lesson, you will learn about a variety of sweeteners, from whole food sweeteners to more refined options. You will also learn how and when to use certain sweeteners within a recipe.
Lesson 6
Herbs & Spices
In this lesson, you will explore the world of herbs and spices. You will learn how to choose, store, use and prepare spices, as well as more advanced methods of combining herbs and spices.
Lesson 7
Thickeners, Gels & Stabilizers
In this lesson, you will learn about thickeners, gels, and stabilizers in the plant-based kitchen. You will learn about different types of plant-based thickeners, their applications and their limitations. You will also learn some advanced techniques for creating texture in your finished dishes.
Lesson 8
Unit Review & Assessment
Unit 9: Plant-Based Staples
In this unit, you will explore everyday staples and foundational recipes to help you build plant-based menus. In this unit, you will learn how to adapt familiar foods, such as stocks, soups, dressings, dairy and meats, and make them plant-based. You will learn about methods, substitutions and products to help you make these adaptations.
Lesson 1
Unit Orientation
Lesson 2
Plant-Based Stocks
In this lesson, you will learn how to create vegetable-based stocks from scratch. These stocks will be a staple for the soups and sauces that you will encounter in future lessons.
Lesson 3
Soups
Appreciated for their comforting and soul-warming qualities, soups are easy to make. No wonder they're a favorite dish in nearly every food culture.
Lesson 4
Dressings, Vinaigrettes & Marinades
Dressings, vinaigrettes and marinades can make any plant-based food shine. In this lesson, you will learn some of the key ingredients and methods for creating these kitchen staples.
Lesson 5
Sauces
This lesson highlights indispensable sauces for the plant-based kitchen: red sauce and white sauce, plus sauces influenced by global cuisines.
Lesson 6
Condiments
In this lesson, you will learn how to make a variety of relishes, pickles, chutneys, salsas and other condiments to highlight your dishes and boost flavor in your meals.
Lesson 7
Unit Review & Assessment
Unit 10: Plant-Based Alternatives to Meat & 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.
Lesson 1
Unit Orientation
Lesson 2
Basic Plant-Based Proteins
In this lesson, you will learn how to work with plant-based protein products on the market, including tempeh and tofu. You will also learn about pre-prepared products available on the market.
Lesson 3
Seitan | Methods, Uses & Recipes
In this lesson, you will learn about seitan, a protein-rich "meaty" staple on many plant-based menus. You will learn how to prepare it with techniques such as braising, boiling and steaming.
Lesson 4
Plant-Based Dairy Alternatives
In this lesson, you will learn some key plant-based substitutions for dairy products, as well as techniques for how to use them. You'll also learn some basic recipes for creating staple dairy alternatives, so you'll be able to convert dairy-based recipes to plant-based recipes.
Lesson 5
Unit Review & Assessment
Unit 11: Plant-Based World Tour
In this unit, you will practice techniques and dishes from Asia and India, Middle East, Africa, Europe, and Mexico and Latin America. You will have the opportunity to learn about specific plant-based foods and spices from these areas, and make delicious dishes that will seriously enhance your plant-based cooking repertoire.
Lesson 1
Unit Orientation
Lesson 2
Asia & India
In this lesson, you will be introduced to the basics of Asian cuisine, from staple ingredients and popular preparation methods to common recipes throughout the region.
Lesson 3
The Middle East & Africa
In this lesson, you will be introduced to the basics of Middle Eastern and African cuisines, from staple ingredients and popular preparation methods to common recipes throughout these regions.
Lesson 4
Europe & the Mediterranean
In this lesson, you will be introduced to the basics of European and Mediterranean cooking, from staple ingredients and popular preparation methods to common recipes throughout these regions.
Lesson 5
Mexico & Latin America
In this lesson, you will be introduced to the basics of Mexican & Latin American cooking, from staple ingredients and popular preparation methods to common recipes throughout these regions.
Lesson 6
Unit Review & Assessment
Unit 12: Pasta & Noodles
In this unit, you will learn how to choose dried pastas, their standard cooking methods and the varieties on the market. You will also discover how to prepare and use of a number of fresh, from-scratch eggless pastas and Asian noodles.
Lesson 1
Unit Orientation
Lesson 2
How to Select Pasta
This lesson will show you how pasta is made and guide you on how to properly select and store pasta.
Lesson 3
How to Cook Pasta
In this lesson, you will learn the essential skills and techniques to properly cook pasta, how to cook dried and fresh pasta and how to test each type for doneness. You will also learn how to match different sauces to the type of pasta you are cooking.
Lesson 4
How to Make Fresh Laminated Pasta | Egg & Dairy Free
In this lesson, you will create handmade, eggless fresh pasta that will be the building block for multiple dishes, whether paired with a variety of sauces or tucked around stuffed pasta fillings.
Lesson 5
Filled Pastas
In this lesson, you will learn about filled pastas, including ravioli and manicotti.
Lesson 6
Other Global Noodles
This lesson will explore a few techniques and recipes for making fresh noodles from around the world, particularly spaetzel and udon.
Lesson 7
Unit Review & Assessment
Unit 13: Oil-Free & Low-Sodium Cooking
This unit demonstrates methods for cooking without oil or salt for particular dietary needs and preferences. It highlights how to use whole food fats instead of processed oils, and gives methods and tricks for how to reduce sodium by using other flavor builders and cooking techniques.
Lesson 1
Unit Orientation
Lesson 2
Using Whole Food Fats
This lesson will describe how to identify and classify whole, plant-based fats. It will also provide suggestions for how to use whole food fats within recipes.
Lesson 3
Reducing Sodium
This lesson explains why sodium may not be needed in certain culinary dishes, and suggests tips and tricks for avoiding and reducing salt.
Lesson 4
No-Oil Cooking Methods
This lesson will explore techniques and cooking methods used in no-oil cooking, and simple tricks and tips for building flavors without adding sodium.
Lesson 5
No-Oil Dressings & Marinades
Dressings and marinades are essential when creating flavor-packed dishes. In this lesson, you will discover simple formulas for creating dressings and marinades with a balanced flavor profile, and minimal or no added sodium or added oils.
Lesson 6
Modern Base Sauces with No Oil & Salt
This lesson will show you how to create versatile modern sauces for multiple recipes, such as a basic white sauce, red sauce and brown sauce--without added oil or salt.
Lesson 7
Unit Review & Assessment
Unit 14: Intro to Culinary Wellness | Rouxbe Rx
In this unit you will explore condition specific overviews of dietary plans assembled in partnership with Rouxbe’s Medical and Wellness Advisory Board. You will be able to identify some of the key foods to include and avoid when eating for health concerns, and supportive cooking techniques to pair.
Lesson 1
Unit Orientation
Lesson 2
Health Supportive Culinary Methods
This lesson introduces you to the cooking methods that are most beneficial to health.
Lesson 3
Cardiovascular Support
In this lesson you will explore the effects of cardiovascular issues, foods that help support and balance the effected systems, foods to avoid, and key cooking methods that support heart health.
Lesson 4
Diabetes Support
In this lesson you will explore an overview of what causes Type 2 Diabetes, which foods help balance and support the affected systems, which foods to avoid, and which key cooking methods help regulate blood sugar.
Lesson 5
Gastrointestinal Support
In this lesson you will explore an overview of gastrointestinal issues, which foods help balance and support the affected systems, which foods to avoid, and which key cooking methods support healing.
Lesson 6
Autoimmune Support
In this lesson you will explore an overview of autoimmune issues, which foods help balance and support the affected systems, which foods to avoid, and which key cooking methods support healing.
Lesson 7
Unit Review & Assessment
Unit 15: Gluten-Free Cooking
Gluten is a family of proteins in wheat and other grains that can cause gastric distress and other complications in some individuals. This unit introduces you to ways of cooking and eating without gluten.
Lesson 1
Unit Orientation
Gluten is a family of proteins in wheat and other grains that can cause gastric distress and other complications in some individuals. This unit introduces you to ways of cooking and eating without gluten.
Lesson 2
Flours | Introduction
In this lesson you will learn about the variety and versatility of gluten free grains and flours, recommended brands and categories of products on the market.
Lesson 3
Gluten-Free Pastas
This lesson will explore the varieties of gluten-free pastas on the market, highlighting flavor profiles of each, and ways to prepare them.
Lesson 4
Gluten Free Baking Basics
This lesson provides an overview of gluten free baking and highlights gluten free baking techniques and some common sweet applications.
Lesson 5
Unit Review & Assessment
Unit 16: No-Heat Cooking | Raw Gastronomy
This extensive unit introduces a full detailed overview of raw gastronomy, outlining the foundational technique, explanation and methodology behind creating therapeutic and comforting gourmet raw and living foods. This curriculum covers all the basics to more advanced approaches in preparing raw plant-based cuisine such as juicing, blending, germinating, sprouting, fermenting, marinating, culturing, and low heat cooking.
Lesson 1
Unit Orientation
Lesson 2
The Raw Kitchen | Introduction
This lesson introduces and discusses the reasons why raw and living foods should be included in the plant-based repertoire. It highlights the essential tools that are necessary in a raw food kitchen, and introduces the concepts of raw living food preparation.
Lesson 3
Juices & Concentrating
This unit discusses the merits of juicing and covers technique and therapeutic uses.
Lesson 4
Showcasing Vegetables
When a variety of vegetables and fruits compose the main portion of your plate on a raw foods diet, it is essential to understand the basic methods in preparing them. In this lesson you will learn basic preparation techniques for showcasing them within your menus from vegetable pastas, wilting, marinating and pressing to low heat methods.
Lesson 5
Recipe Development & Base Recipes
In this lesson, you will learn how to use raw foods to create your own versatile base dishes that can change flavor profile and use throughout your week, and help you reduce your reliance on complicated recipes in your daily life.
Lesson 6
Superfoods
This lesson will explore the different categories of superfoods from exotic, less well known ingredients to more common ingredients that truly pack a punch of nutrition.
Lesson 7
Germinating, Sprouting & Kitchen Gardening
There is nothing quite like growing your own. Germinating, sprouting and a basic understanding of kitchen gardening are important techniques and skills when working with living food. In this lesson you will learn the about the simplicity and culinary uses for germinating nuts and seeds, along with methods, how to select, grow and use sprouts within recipes.
Lesson 8
Dehydrating
In this lesson you will explore the varieties, textures and applications you can achieve by using dehydrators. From preserving, warming and wilting to raw snacks, dehydration is an essential method in the raw kitchen.
Lesson 9
Fermenting
Fermenting is an ancient preserving technique used for centuries across most world cultures. This lesson will dive into some of the preparation methods, safety and sample recipes and uses for fermenting foods in your kitchen.
Lesson 10
Culturing Nut Based "Cheese"
In this lesson you will identify the types of of nuts and seeds you can culture and the taste profiles and unique methods used to culture each.
Lesson 11
Raw Sauces & Condiments
Just like cooked sauces and the importance of their functionality within a dish, raw sauces also are key components to bringing a dish together. This lesson will cover a few base sauces and staple condiments that will accent your raw dishes.
Lesson 12
Raw Desserts
Well crafted raw desserts can easily stand up to any cooked dessert counterpart on a menu. Despite the fact that raw desserts can be quite rich (due to the typically heavy use of nuts and seeds), having that sweet tooth satisfied is simple when using whole natural sugars in combination with fruits other sweet ingredients.
Lesson 13
Unit Review & Assessment
Unit 17: Plant-Based Entertaining
This unit focuses on how to use the techniques and recipes you’ve learned in this course to create small bites and tasting menus. We’ll share tips for creating plant-based canapés, shooters, skewers and spoons. You’ll also learn how to properly plate, garnish and present dishes for maximum effect.
Lesson 1
Unit Orientation
Lesson 2
Small Bites
Cocktail parties and entertaining guests are some of the best ways to showcase your talents with plant-based cuisine. In this lesson, you will put those newly learned skills to use while showcasing some of the dishes covered in prior units--with a twist. Your guests will enjoy sampling smaller portions with a bite sized spin, including canapės, tapas, shooters, skewers and other easy-to-eat party food.
Lesson 3
Finishing the Dish | Garnishing
We eat with our eyes first, which is why some basic knowledge of presentation is an important component for creating delicious and attractive dishes. In this lesson, you will begin to navigate the vast world of garnishing with powders, oils, and other accents to layer texture and color.
Lesson 4
Unit Review & Assessment
Unit 18: 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.
Lesson 1
Course Review & 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.
Student Work
Coconut Agar Cube
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Spinach and Chinese Pear lasagne
I don't know why I expected this dish to be a difficult process to create. The difficulty for me was to create something that can wo... View More
Millet Noodles w/ Stir-Fried Vegetables
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Raw Macadamia Nut Ice Cream with Candied Pecans
Macadamia Nut Ice Cream with Candied Pecans has just become my all time favorite raw, dairy-free, gluten-free ice cream. Eating ice... View More
Raw Vegan Carrot Cake with Cashew Cream Cheese Frosting
To make my carrot cake, I added fresh shredded carrots, homemade almond meal, homemade coconut flour, shredded coconut, cold-pressed... View More
Vegetarian Pho w/Greens & Mushrooms
I used the previously discussed stock to create the pictured Pho Soup. I prepared the noodles separately, per the instructions on t... View More
Baked Tofu with Pineapple Mango Sweet and Sour Sauce
A delicious marinated, baked tofu topped with pineapple mango sweet and sour sauce dotted with ginger and chili, served on a bed of ... View More
Chocolate Ganache Torte
Pictured is my take on the Chocolate Ganache Torte. I was pleasantly surprised with the results, as ingredients like chipotle powde... View More
Vegan Scallops with Amaranth Caviar
I love vegan scallops (king oyster mushrooms), so definitely wanted to use them here. After slicing and giving the mushrooms a good ... View More
Chocolate Ganache Torte with Cardamon Orange Chia Gell
This chocolate ganache torte has many layers. Beginning with the pecan, cinnamon, chipotle crust, it expands even more with the addi... View More
Deconstructed Burrito Bowl with Polenta and Tempeh
This protein-rich burrito bowl features leftover black beans, tempeh, sautéed vegetables, portobello mushrooms and mashed avocado la... View More
Avocado ranch dip with the Green Plate.
This years new years resolution is to have a green plate at every cooked meal, consisting of raw or cooked green vegetables and sala... View More
Wild Rice Asian Salad in Won Ton Cups
I really wanted to use as much of the course in my dishes as I could. I also wanted to use a favorite dish from the course that I c... View More
Vegan Negimaki
The vegan brisket was one of my favorite recipes in the course, so I wanted to use it here. I had previously used the leftover brisk... View More
Raw Summer Stack w/Herbed Cashew "Ricotta"
This Raw Summer Stack w/Herbed Cashew "Ricotta" is made by layering lemon marinated Crookneck squash, heirloom tomato, spinach, her... View More
Chickpea and Cauliflower Curry
Chickpea and cauliflower soup with coconut milk, cumin and curry. View More
Baked Potato with Asparagus Dijon Cashew Sauce
This is my "go to" dish because it is easy, versatile, filling and delicious. We always have russet potatoes in the pantry and the s... View More
Spicy Tomato Mung Bean Daal Shooters
These shooters contain a warm tomato based mung bean daal, spiced with red chili, cumin seeds, cardomon and black pepper for a hint ... View More
Practice Recipes
