Plant-Based Professional Certification

Plant-Based Professional Certification

Course Description

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 culinary skill and knowledge development with plant-based cuisine.

This course offers in-depth instruction in plant-based culinary arts. With a focus on the application of core techniques in the plant-based kitchen, the curricula allows the student to explore and practice a variety of recipes and flavors from around the world. The course begins with a quick set-up to get you started cooking right away. A full introduction to core techniques for cooking vegetables, grains, legumes, and meat and dairy alternatives is followed by a culinary world tour of plant-based foods and flavor principles. The course also covers beginner to advanced raw techniques and addresses health supportive cooking with no oil, low sodium, and gluten free options. A variety of Rouxbe Rx Wellness Menus that target specific health concerns are included, along with a variety of other professional resources and downloadable teaching materials. Regularly scheduled live web events give you the opportunity to interact with your instructors and other health and culinary experts on topics that will enrich and enhance your course experience.

The Professional Plant-Based Certification course contains various types of learning activities, practice recipe exercises, flash cards and Rouxbe instructor-graded competency assessments. While the course is designed to follow a structured learning sequence, this 6 month, 150 hour course can be used to complement and enhance any culinary training program or your existing professional development needs.

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.

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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.

  • Course Orientation
  • Task 1: Welcome to the Rouxbe Cooking School
  • Task 2: What to Expect in This Course
  • Task 3: How to Learn With Rouxbe
  • Task 4: Activity | Make Your Go-to Dish
End of Unit 1

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.

Orientation
  • Unit Orientation
  • Task 5: Unit Orientation & Objectives
  • Task 6: What to Expect in this Unit
  • Task 7: Complete Your Self Assessment
  • Task 8: Unit Pre-Assessment
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Making Choices

This lesson explores the differences between processed and whole foods, and examines nutritional reasons to include more plants in the diet.

  • Making Choices
  • Task 9: Making Choices | Introduction
  • Task 10: Why Plant-Based?
  • Task 11: Refined & Processed Foods
  • Task 12: Whole & Nutrient-Dense Foods
  • Task 13: Activity | Kale Sensory Assignment
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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.

  • Plant-Based Nutrition Overview
  • Task 14: Plant-Based Nutrition | Introduction
  • Task 15: Overview of Plant-Based Dietary Types
  • Task 16: Debunking Myths | Part 1
  • Task 17: Debunking Myths | Part 2
  • Task 18: Protein
  • Task 19: Activity | Image Select: Protein
  • Task 20: Calcium
  • Task 21: Vitamin B12 & Good Fats
  • Task 22: FIELD TRIP: Enjoy a Salad Bar
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Reading Labels

This lesson looks at processed food products, how to read their labels and how some of their ingredients may affect your health.

  • Reading Labels
  • Task 23: Identifying Ingredients | Introduction
  • Task 24: Identifying Ingredients
  • Task 25: Sugar
  • Task 26: How Sugar Affects Your Body & Mind
  • Task 27: Additives & Preservatives
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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.

  • Resetting Your Refrigerator & Pantry
  • Task 28: Resetting Your Refrigerator & Pantry | Introduction
  • Task 29: Shopping Strategies
  • Task 30: Kitchen Cleanse
  • Task 31: Stocking Your Kitchen
  • Task 32: Activity | Kitchen Re-set
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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.

  • Getting Started: Kitchen Tools & Equipment
  • Task 33: Kitchen Tools & Equipment | Introduction
  • Task 34: A Comprehensive Look at Kitchen Tools
  • Task 35: Additional Specialty Items Plant-Based Cooking
  • Task 36: Mise En Place & Storing
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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.

  • Introducing the Map of Cooking
  • Task 37: Discover the Map of Cooking
  • Task 38: Applying the Map of Cooking
Review
  • Unit Review & Assessment
  • Task 39: Unit Review & Quiz Preparation
  • Task 40: Unit Assessment Quiz
End of Unit 2

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.

Orientation
  • Unit Orientation
  • Task 41: Unit Orientation & Objectives
  • Task 42: What to Expect in this Unit
  • Task 43: Complete Your Self Assessment
  • Task 44: Unit Pre-Assessment
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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.

  • Selecting a Knife Set
  • Task 45: Selecting a Kitchen Knife Set
  • Task 46: Label the Parts of a Chef's Knife
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Proper Knife Handling

Tackle the techniques behind using most important knife in your kitchen: the chef’s knife.

  • Proper Knife Handling
  • Task 47: Handling a Chef's Knife
  • Task 48: Activity | Bench Scraper Practice
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How to Cut with a Chef’s Knife

Tackle the techniques behind using most important knife in your kitchen: the chef’s knife.

  • How to Cut with a Chef’s Knife
  • Task 49: How to Cut Using a Chef's Knife
  • Task 50: Activity | Dicing Ingredients Practice
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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.

  • Sharpening Your Knife
  • Task 51: Knife Sharpening with a Whetstone
Review
  • Unit Review & Assessment
  • Task 52: Unit Review & Quiz Preparation
  • Task 53: Unit Assessment Quiz
End of Unit 3

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.

Orientation
  • Unit Orientation
  • Task 54: Unit Orientation & Objectives
  • Task 55: What to Expect in this Unit
  • Task 56: Complete Your Self Assessment
  • Task 57: Unit Pre-Assessment
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Steaming Vegetables

In this lesson, you will steam and finish many sizes of vegetables.

  • Steaming Vegetables
  • Task 58: Steaming Fundamentals
  • Task 59: Steaming Vegetables
  • Task 60: Finishing Steamed Vegetables
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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.

  • Preserving Vegetable Pigments
  • Task 61: Preserving Vegetable Pigments
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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.

  • Cooking Vegetables in Water | Submersion
  • Task 62: Submersion Cooking Methods
  • Task 63: Cooking Vegetables in Water
  • Task 64: Activity | Blanching & Parboiling
  • Task 65: The Potato Experiment
  • Task 66: Lesson Practice Recipes
Review
  • Unit Review & Assesment
  • Task 67: Unit Review & Quiz Preparation
  • Task 68: Unit Assessment Quiz
End of Unit 4

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.

Orientation
  • Unit Orientation
  • Task 69: Unit Orientation & Objectives
  • Task 70: What to Expect in this Unit
  • Task 71: Complete Your Self Assessment
  • Task 72: Unit Pre-Assessment
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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.

  • Dry-Heat Cooking | How to Sweat
  • Task 73: Dry-Heat | How to Sweat
  • Task 74: Activity | Sweating for Flavor Development
  • Task 75: Caramelizing | The Maillard Reaction
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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.

  • Dry-Heat Cooking | How to Sauté
  • Task 76: Dry-Heat Cooking | How to Sauté
  • Task 77: Lesson Practice Recipes
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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.

  • How to Roast Vegetables
  • Task 78: How to Roast Vegetables
  • Task 79: Estimated Roasting Times for Vegetables
  • Task 80: Activity | Roasting Vegetables Practice
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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 18: Combination Cooking Methods
  • Task 81: Combination Cooking Methods
  • Task 82: Plant-Based Combination Cooking Tips
  • Task 83: Lesson Practice Recipes
Review
  • Unit Review & Assessment
  • Task 84: Unit Review & Quiz Preparation
  • Task 85: Unit Assessment Quiz
End of Unit 5

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.

Orientation
  • Unit Orientation
  • Task 86: Unit Orientation & Objectives
  • Task 87: What to Expect in this Unit
  • Task 88: Complete Your Self Assessment
  • Task 89: Unit Pre-Assessment
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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.

  • Introduction to Batch Cooking
  • Task 90: Batch Cooking | Introduction
  • Task 91: Batch Cooking Fundamentals
  • Task 92: Getting Ready to Batch Cook
  • Task 93: Preparing Raw Ingredients In Advance
  • Task 94: Stretching Your Meals | Introduction
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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.

  • Cooking Rice
  • Task 95: Rice Basics
  • Task 96: Activity | Label the Rice Diagram
  • Task 97: Cooking Rice | Steaming & Boiling Methods
  • Task 98: Cooking Rice | Pilaf Method
  • Task 99: Cooking Rice | Risotto Method
  • Task 100: Activity | How to Vary Risotto
  • Task 101: Lesson Practice Recipes | Risotto
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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.

  • Cooking Whole Grains
  • Task 102: How to Cook Whole Grains
  • Task 103: Activity | Label the Wheat Diagram
  • Task 104: Estimated Ratios & Cooking Times
  • Task 105: Grains & Food Safety
  • Task 106: Tips & Techniques For Grain Cookery
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Cooking Dried Legumes

In this lesson you will learn how to buy, store, soak, and prepare dried legumes.

  • Cooking Dried Legumes
  • Task 107: How to Cook Dried Legumes
  • Task 108: Stretching Your Meals | Legumes
  • Task 109: Activity | Instructor Graded Submission
Review
  • Unit Review & Assessment
  • Task 110: Unit Review & Quiz Preparation
  • Task 111: Unit Assessment Quiz
End of Unit 6

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.

Orientation
  • Unit Orientation
  • Task 112: Unit Orientation & Objectives
  • Task 113: What to Expect in this Unit
  • Task 114: Complete Your Self Assessment
  • Task 115: Unit Pre-Assessment
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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.

  • What's for Breakfast?
  • Task 116: What's for Breakfast? | Introduction
  • Task 117: Building Smoothies
  • Task 118: Lesson Practice Recipes
  • Task 119: Breakfast Bowls
  • Task 120: Lesson Practice Recipes
  • Task 121: Traditional Breakfasts, Transformed | Proteins
  • Task 122: Traditional Breakfasts, Transformed | Grains
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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.
  • What's for Lunch?
  • Task 123: What's for Lunch? | Introduction
  • Task 124: Salad Greens | Selecting & Preparing
  • Task 125: Activity: Grain & Bean Salads
  • Task 126: Meals in Bowls
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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.

  • What's for Dinner?
  • Task 127: What's for Dinner? | Introduction
  • Task 128: Building Veggie Burgers
  • Task 129: One-Pot Meals
  • Task 130: Activity: One Pot Meal Exercise
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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.
  • What's for Dessert?
  • Task 131: What's for Dessert? | Introduction
  • Task 132: Quick & Easy Chocolate Creams
  • Task 133: Lesson Practice Recipes
Review
  • Unit Review & Assessment
  • Task 134: Unit Review & Quiz Preparation
  • Task 135: Unit Assessment Quiz
End of Unit 7

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.

Orientation
  • Unit Orientation
  • Task 136: Unit Orientation & Objectives
  • Task 137: What to Expect in this Unit
  • Task 138: Complete Your Self Assessment
  • Task 139: Unit Pre-Assessment
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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.

  • Basic Seasoning
  • Task 140: How to Season with Salt
  • Task 141: The Five Tastes
  • Task 142: Umami Activity
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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.

  • Fats & Oils
  • Task 143: Fats & Oils | Introduction
  • Task 144: Using Fats
  • Task 145: Choosing Fats
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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.

  • Acids: Vinegars, Alcohol & Citrus
  • Task 146: Acids: Vinegars, Alcohol & Citrus | Introduction
  • Task 147: Choosing & Using Acids | Vinegars
  • Task 148: Choosing & Using Acids | Citrus & Alcohol
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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.

  • Sweeteners
  • Task 149: Sweeteners | Introduction
  • Task 150: Choosing & Using Sweeteners
  • Task 151: How to Make Fruit Pastes
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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.

  • Herbs & Spices
  • Task 152: How to Use & Cook with Herbs | Introduction
  • Task 153: Combining Herbs & Spices
  • Task 154: Grinding & Toasting Your Own Spices
  • Task 155: Lesson Practice Recipes
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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.

  • Thickeners, Gels & Stabilizers
  • Task 156: Thickeners, Gels & Stabilizers | Introduction
  • Task 157: Starches & Gums
  • Task 158: Gelling Agents
  • Task 159: Other Thickeners: Agar & Coconut Butter
  • Task 160: Advanced Technique Spotlight
Review
  • Unit Review & Assessment
  • Task 161: Unit Review & Quiz Preparation
  • Task 162: Unit Assessment Quiz
End of Unit 8

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.

Orientation
  • Unit Orientation
  • Task 163: Unit Orientation & Objectives
  • Task 164: What to Expect in this Unit
  • Task 165: Complete Your Self Assessment
  • Task 166: Unit Pre-Assessment
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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.

  • Plant-Based Stocks
  • Task 167: Plant-Based Stocks | Introduction
  • Task 168: Vegetable Stock
  • Task 169: Dried & Fresh Bouillon
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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.

  • Soups
  • Task 170: Soups | Introduction
  • Task 171: Stock-Based Clear Soups
  • Task 172: Bean-Based Soups
  • Task 173: Tomato-Based Soups
  • Task 174: Starch-Based & Creamy Soups
  • Task 175: How to Blend Soups
  • Task 176: Lesson Practice Recipes | Blending
  • Task 177: Garnishing Soups
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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.

  • Dressings, Vinaigrettes & Marinades
  • Task 178: Dressings, Vinaigrettes & Marinades | Introduction
  • Task 179: Salad Dressing & Vinaigrette Basics
  • Task 180: Choosing Quality Olive Oils
  • Task 181: Choosing Quality Balsamic Vinegars
  • Task 182: Lesson Practice Recipes
  • Task 183: Marinade Basics
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Sauces

This lesson highlights indispensable sauces for the plant-based kitchen: red sauce and white sauce, plus sauces influenced by global cuisines.

  • Sauces
  • Task 184: Sauces | Introduction
  • Task 185: Red Sauce
  • Task 186: Activity | White Sauce
  • Task 187: Reorder Activity Sauce Making
  • Task 188: Global Sauces
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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.

  • Condiments
  • Task 189: Condiments | Introduction
  • Task 190: Quick Pickles
  • Task 191: Relishes, Salsas & Chutneys
Review
  • Unit Review & Assessment
  • Task 192: Unit Review & Quiz Preparation
  • Task 193: Unit Assessment Quiz
End of Unit 9

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.

Orientation
  • Unit Orientation
  • Task 194: Unit Orientation & Objectives
  • Task 195: What to Expect in this Unit
  • Task 196: Complete Your Self Assessment
  • Task 197: Unit Pre-Assessment
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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.

  • Basic Plant-Based Proteins
  • Task 198: Plant-Based Proteins | Introduction
  • Task 199: Working with Tempeh
  • Task 200: Lesson Practice Recipes
  • Task 201: Working with Tofu
  • Task 202: Activity | Tofu Practice Recipes
  • Task 203: Working with Products on the Market
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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.

  • Seitan | Methods, Uses & Recipes
  • Task 204: Seitan | Introduction
  • Task 205: Seitan Basics
  • Task 206: Making the Base Seitan Dough
  • Task 207: Activity | Braising Seitan
  • Task 208: Simmering Seitan
  • Task 209: Steaming Seitan
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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.

  • Plant-Based Dairy Alternatives
  • Task 210: Plant-Based Dairy Alternatives | Introduction
  • Task 211: Converting Recipes to Be Dairy-Free
  • Task 212: Nut & Seed Milk
  • Task 213: Activity: Lesson Practice Recipes
  • Task 214: Sweet Creams
  • Task 215: Savory Creams
  • Task 216: Sour Cream & Aioli
  • Task 217: Cheese & Cheese Spreads
  • Task 218: Lesson Practice Recipes
  • Task 219: Butter
  • Task 220: Working with Products on the Market
Review
  • Unit Review & Assessment
  • Task 221: Unit Review & Quiz Preparation
  • Task 222: Unit Assessment Quiz
End of Unit 10

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.

Orientation
  • Unit Orientation
  • Task 223: Unit Orientation & Objectives
  • Task 224: What to Expect in this Unit
  • Task 225: Complete Your Self Assessment
  • Task 226: Unit Pre-Assessment
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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.

  • Asia & India
  • Task 227: Asia & India | Introduction
  • Task 228: Ingredient Glossary & Tips
  • Task 229: How to Stir-Fry
  • Task 230: Starters & Staples
  • Task 231: Main Dishes
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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.

  • The Middle East & Africa
  • Task 232: The Middle East & Africa | Introduction
  • Task 233: Ingredient Glossary & Tips
  • Task 234: Starters & Staples
  • Task 235: Main Dishes
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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.

  • Europe & the Mediterranean
  • Task 236: Europe & the Mediterranean | Introduction
  • Task 237: Ingredient Glossary & Tips
  • Task 238: Starters & Staples
  • Task 239: Main Dishes
  • Task 240: FIELD TRIP: Explore a New Cuisine
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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.

  • Mexico & Latin America
  • Task 241: Mexico & Latin America | Introduction
  • Task 242: Ingredient Glossary & Tips
  • Task 243: Starters & Staples
  • Task 244: Main Dishes
Review
  • Unit Review & Assessment
  • Task 245: Unit Review & Quiz Preparation
  • Task 246: Unit Assessment Quiz
End of Unit 11

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.

Orientation
  • Unit Orientation
  • Task 247: Unit Orientation & Objectives
  • Task 248: What to Expect in this Unit
  • Task 249: Complete Your Self Assessment
  • Task 250: Unit Pre-Assessment
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How to Select Pasta

This lesson will guide you on how to properly select, store and cook dried pastas.

  • How to Select Pasta
  • Task 251: How to Select Pasta
  • Task 252: Shopping Activity
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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.

  • How to Cook Pasta
  • Task 253: How to Cook Pasta
  • Task 254: Activity | Reorder Sequence
  • Task 255: Pasta Cooking Comparison
  • Task 256: Cooking & Testing for Doneness Activity
  • Task 257: Cooking Pasta | Non-Wheat Based Varieties
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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.

  • How to Make Fresh Laminated Pasta | Egg & Dairy Free
  • Task 258: How to Make Fresh Pasta | Eggless Laminated Pasta
  • Task 259: Fresh Pasta Dough
  • Task 260: Hand-Cut Papardelle
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Filled Pastas

In this lesson, you will learn about filled pastas, including ravioli and manicotti.

  • Filled Pastas
  • Task 261: Filled Pastas | Introduction
  • Task 262: Stuffed Pasta & Fillings
  • Task 263: Activity | Making Manicotti
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Other Global Noodles

This lesson will explore a few techniques and recipes for making fresh noodles from around the world, particularly spaetzel and udon.
  • Other Global Noodles
  • Task 264: Global Noodles | Introduction
  • Task 265: Spaetzle
  • Task 266: Udon Noodles
Review
  • Unit Review & Assessment
  • Task 267: Unit Review & Quiz Preparation
  • Task 268: Unit Assessment Quiz
End of Unit 12

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.

Orientation
  • Unit Orientation
  • Task 269: Unit Orientation & Objectives
  • Task 270: What to Expect in this Unit
  • Task 271: Complete Your Self Assessment
  • Task 272: Unit Pre-Assessment
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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.

  • Using Whole Food Fats
  • Task 273: Whole Food Fats | Introduction
  • Task 274: How to Use Whole Food Fats
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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.

  • Reducing Sodium
  • Task 275: Reducing Sodium | Introduction
  • Task 276: Building Flavor without Using Salt
  • Task 277: Activity | Spice & Seed Blends
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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.

  • No-Oil Cooking Methods
  • Task 278: No-Oil Cooking Methods
  • Task 279: No-Oil Sautéing
  • Task 280: No-Oil Roasting
  • Task 281: No-Oil Braising
  • Task 282: Reducing & Concentrating
  • Task 283: Lesson Practice Recipes
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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.

  • No-Oil Dressings & Marinades
  • Task 284: No-Oil Dressings and Marinades | Introduction
  • Task 285: Practice Building No-Oil Dressings & Marinades
  • Task 286: Activity | No-Oil Dressings & Marinades
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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.

  • Modern Base Sauces with No Oil & Salt
  • Task 287: Modern Base Sauces with No Oil & Salt
  • Task 288: No-Oil White Sauce | Cashew Béchamel
  • Task 289: No-Oil Pomodoro Sauce
  • Task 290: No-Oil Gravy
  • Task 291: Converting Recipes to No-Oil or No-Salt Versions
Review
  • Unit Review & Assessment
  • Task 292: Unit Review & Quiz Preparation
  • Task 293: Unit Assessment Quiz
End of Unit 13

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.

Orientation
  • Unit Orientation
  • Task 294: Unit Orientation & Objectives
  • Task 295: Introducing Our Medical & Wellness Advisory Board
  • Task 296: What to Expect in this Unit
  • Task 297: Complete Your Self Assessment
  • Task 298: Unit Pre-Assessment
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Health Supportive Culinary Methods

This lesson introduces you to the cooking methods that are most beneficial to health.

  • Health Supportive Culinary Methods
  • Task 299: Health Supportive Culinary Methods | Introduction
  • Task 300: Key Supportive Cooking Techniques
Closelabel

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.

  • Cardiovascular Support
  • Task 301: Cardiovascular Support | Introduction
  • Task 302: Overview of Cardiovascular Health
  • Task 303: Foods That Help, Foods That Harm
  • Task 304: Lesson Practice Recipes
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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.

  • Diabetes Support
  • Task 305: Diabetes Support | Introduction
  • Task 306: Overview of Diabetes Health
  • Task 307: Foods That Help, Foods That Harm
  • Task 308: Lesson Practice Recipes
Closelabel

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.

  • Gastrointestinal Support
  • Task 309: Gastrointestinal Support | Introduction
  • Task 310: Overview of Gastrointestinal Health
  • Task 311: Foods That Help, Foods That Harm
  • Task 312: Lesson Practice Recipes
Closelabel

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.

  • Autoimmune Support
  • Task 313: Autoimmune Support | Introduction
  • Task 314: Overview of Autoimmune Health
  • Task 315: Foods That Help, Foods That Harm
  • Task 316: Lesson Practice Recipes
Review
  • Unit Review & Assessment
  • Task 317: Unit Review & Quiz Preparation
  • Task 318: Activty | Hospital Menu Exercise
  • Task 319: Unit Assessment Quiz
End of Unit 14

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.

Orientation
  • Unit Orientation
  • Task 320: Unit Orientation & Objectives
  • Task 321: What to Expect in this Unit
  • Task 322: Complete Your Self Assessment
  • Task 323: Unit Pre-Assessment
Closelabel

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.

  • Flours | Introduction
  • Task 324: Gluten-Free & Grain-Free
  • Task 325: Working with Gluten-Free Flours
  • Task 326: Working with No-Grain Flours
Closelabel

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.

  • Gluten-Free Pastas
  • Task 327: Gluten-Free Pastas & Grains
  • Task 328: Selecting & Using Gluten-Free Grains
  • Task 329: Selecting & Using Gluten-Free Pastas
  • Task 330: Lesson Practice Recipes
  • Task 331: Activity | Gluten Free Cookoff
Closelabel

Gluten Free Baking Basics

This lesson provides an overview of gluten free baking and highlights gluten free baking techniques and some common sweet applications.

  • Gluten Free Baking Basics
  • Task 332: Basic Baking Formulas
  • Task 333: Gluten-Free Baking Tips
  • Task 334: Lesson Practice Recipes
Review
  • Unit Review & Assessment
  • Task 335: Unit Review & Quiz Preparation
  • Task 336: Unit Assessment Quiz
End of Unit 15

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.

Orientation
  • Unit Orientation
  • Task 337: Unit Orientation & Objectives
  • Task 338: What to Expect in this Unit
  • Task 339: Complete Your Self Assessment
  • Task 340: Unit Pre-Assessment
Closelabel

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.

  • The Raw Kitchen | Introduction
  • Task 341: The Raw Kitchen | Introduction
  • Task 342: Why Raw?
  • Task 343: Raw Equipment & Tools
  • Task 344: Raw Preparation
  • Task 345: Raw Preparation Methods
  • Task 346: More Advanced Technique with Supporting Equipment
Closelabel

Juices & Concentrating

This unit discusses the merits of juicing and covers technique and therapeutic uses.

  • Juices & Concentrating
  • Task 347: Juicing | Introduction
  • Task 348: Using Vegetables for Juicing
  • Task 349: Lesson Practice Recipes
  • Task 350: Other Uses for Juices
Closelabel

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.

  • Showcasing Vegetables
  • Task 351: Showcasing Vegetables | Introduction
  • Task 352: Raw Noodles
  • Task 353: Marinating & Wilting
  • Task 354: Infusing & Compressing
Closelabel

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.
  • Recipe Development & Base Recipes
  • Task 355: Recipe Development & Base Recipes | Introduction
  • Task 356: Equipment for Creating Raw Base Patés
  • Task 357: Base Recipes
  • Task 358: Creating Base Recipes | Chart
  • Task 359: Layering the Base
  • Task 360: Lesson Practice Recipes | Base Recipes
  • Task 361: Activity | Putting It All Together
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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.

  • Superfoods
  • Task 362: Superfoods | Introduction
  • Task 363: Everyday Superfoods
  • Task 364: Exotic Superfoods
  • Task 365: Culinary Uses for Superfoods
  • Task 366: Lesson Practice Recipes
Closelabel

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.

  • Germinating, Sprouting & Kitchen Gardening
  • Task 367: Sprouts | Introduction
  • Task 368: Sprout Basics
  • Task 369: Sprouting Equipment
  • Task 370: Kitchen Gardening & Growing Sprouts
  • Task 371: Germinating Nuts & Seeds
  • Task 372: Using Sprouts in Recipes
Closelabel

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.

  • Dehydrating
  • Task 373: Dehydrating | Introduction
  • Task 374: Dehydrating Equipment
  • Task 375: Preserving Single Ingredients
  • Task 376: Snacks
  • Task 377: Crackers & Flatbreads
  • Task 378: Semi-Drying: Wraps & Crepes
  • Task 379: Warming & Concentrating
Closelabel

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.

  • Fermenting
  • Task 380: Fermenting | Introduction
  • Task 381: Getting Set Up & Fermenting Safety
  • Task 382: Krauts & Kimchi
Closelabel

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.

  • Culturing Nut Based "Cheese"
  • Task 383: Culturing Nut Based “Cheese” | Introduction
  • Task 384: Cultures
  • Task 385: Macadamia Cheese
  • Task 386: Cashew Cheese
  • Task 387: Pine Nut "Parmesan"
Closelabel

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.

  • Raw Sauces & Condiments
  • Task 388: Raw Sauces & Condiments | Introduction
  • Task 389: Condiments
  • Task 390: Common Raw Sauces
Closelabel

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.

  • Raw Desserts
  • Task 391: Raw Desserts | Introducton
  • Task 392: Raw Cakes & Pies
  • Task 393: Ice Creams & Sorbets
  • Task 394: Accents, Sauces, Compotes
  • Task 395: Basics of Raw Chocolate
  • Task 396: Activity | Raw Chocolate
Review
  • Unit Review & Assessment
  • Task 397: Unit Review & Quiz Preparation
  • Task 398: Unit Assessment Quiz
End of Unit 16

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.

Orientation
  • Unit Orientation
  • Task 399: Unit Orientation & Objectives
  • Task 400: What to Expect in this Unit
  • Task 401: Complete Your Self Assessment
  • Task 402: Unit Pre-Assessment
Closelabel

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.

  • Small Bites
  • Task 403: Small Bites | Introduction
  • Task 404: Small Bites | Overview
  • Task 405: Canapés
  • Task 406: Lesson Practice Recipes | Canapés
  • Task 407: Shooters
  • Task 408: Skewers
  • Task 409: Spoons, Boats & Bites
Closelabel

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.

  • Finishing the Dish | Garnishing
  • Task 410: Garnishing | Introduction
  • Task 411: Garnishing Basics
  • Task 412: Activity | Image Upload: PARTY TIME!
  • Task 413: Powders
  • Task 414: Infusions & Other Plate Accents
Review
  • Unit Review & Assessment
  • Task 415: Unit Review & Quiz Preparation
  • Task 416: Unit Assessment Quiz
End of Unit 17

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.

  • Course Review & Final Assessment
  • Task 417: Survey | Share Your Course Feedback
  • Task 418: Your Final Exam Preparation
  • Task 419: Final Course Assessment
  • Task 420: Books, Websites & Other References
  • Task 421: Course Charts and Reference Guides
End of Unit 18

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