Professional Cook Certification

Professional Cook Certification

Course Description

Rouxbe’s Professional Cook Certification is the world’s leading online certification course 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 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 comprehensive 200-hour course covers a full basic professional cooking school curriculum including, but not limited to: kitchen and food safety, knife skills, stocks, sauces, moist- and dry-heat cooking methods, seasoning, egg cookery, vegetables, meat, poultry, fish, pasta, whole grains, legumes, basic breads and baking, salads and dressings, plating and presentation, and culinary nutrition.

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

Course Objectives

  • Understand basic food and kitchen safety and sanitation
  • Select, handle and maintain a knife and demonstrate knife cuts
  • Explain and demonstrate principles of egg cookery
  • Explain and demonstrate principles of salad production and vegetable cookery
  • Identify, describe and apply dry-heat cooking methods
  • Identify, describe and apply moist-heat cooking methods
  • Explain and demonstrate stock, short stock, and broth production
  • Prepare and present a variety of classic and contemporary sauces
  • Explain and demonstrate principles of meat, poultry and fish cookery
  • Demonstrate knowledge and application of seasoning and flavoring
  • Explain and demonstrate principles of pasta, legume, rice, and grain cookery
  • Demonstrate knowledge of basic bread, baking, and gluten functions
  • Demonstrate knowledge and application of basic pastry and chocolate use
  • Explain and apply principles of plating
  • Demonstrate and apply knowledge of plant-based and dairy-free diets
  • Determine and evaluate basic nutrition in foods and specialty diets

Course Syllabus

Unit 1: Professional Cook Certification Overview

This unit provides an overview and orientation to this Professional Cook Certification Course. It sets expectations and provides instructions for how to use the course platform to progress through activities and assessments.

Orientation
  • Course Orientation
  • Task 1: Introduction
  • Task 2: Course Orientation and Objectives
  • Task 3: How to Learn With Rouxbe
  • Task 4: Live Events | Join Us
  • Task 5: What We Expect from You
  • Task 6: What You Can Expect From Rouxbe
  • Task 7: The Map of Cooking & Cooking Methods Wheel
  • Task 8: Activity | Make Your Go-to Dish
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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 9: Kitchen Tools & Equipment | Introduction
  • Task 10: A Comprehensive Look at Kitchen Tools
  • Task 11: Mise en Place & Storing
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Complementary Skills for Culinarians

This lesson provides basic and foundational culinary training – delivered online to complement your work in the industry. While Rouxbe primarily introduces and reinforces techniques and skills that will help you become a better, more skillful cook, there are also important complementary skills, such as communication and problem-solving skills, that are critical for success in the culinary arts industry.

  • Complementary Skills for Culinarians
  • Task 12: Teamwork and Operational Awareness
  • Task 13: The Basics of Being a Team Member
  • Task 14: Problem Solving and Judgement
  • Task 15: Proactive vs Reactive Problem Solving
  • Task 16: Pride and Respect
  • Task 17: Professional Presence and Appearance
End of Unit 1

Unit 2: Food & Kitchen Safety

Foodborne illness can be an issue both inside and outside of the home, regardless of how well we think we know our food supply chain. Symptoms can range from an upset stomach to nausea, diarrhea or vomiting. In this unit, you’ll learn techniques and habits to keep your loved ones happy and healthy.

Orientation
  • Unit Orientation
  • Task 18: Unit Orientation & Objectives
  • Task 19: Complete Your Self Assessment
  • Task 20: Unit Pre-Assessment
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Introduction to Food Safety

In this lesson, you will learn about the importance of food safety.

  • Introduction to Food Safety
  • Task 21: Introduction to Food Safety
  • Task 22: Causes of Foodborne Illness
  • Task 23: Types of Pathogens
  • Task 24: Keys to Food Safety
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Handwashing

In this lesson, you’ll learn about when to wash your hands, and how to wash your hands properly.

  • Handwashing
  • Task 25: Introduction to Handwashing
  • Task 26: When to Wash Your Hands
  • Task 27: Proper Handwashing
  • Task 28: Practice
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Buying & Storing Food

In this lesson, you will learn about the proper storage of food in the refrigerator and freezer, as well as dry storage. You’ll also learn about the order in which to put away groceries, how to separate food from chemicals and cleaners, and how to properly deal with leftovers.

  • Buying & Storing Food
  • Task 29: Buying Food Safely
  • Task 30: Potentially Hazardous Foods
  • Task 31: Buying Food Safely
  • Task 32: Storing Food Safely
  • Task 33: Storing Food in the Refrigerator
  • Task 34: Quiz: Storing Food in the Refrigerator
  • Task 35: More Refrigerator Tips
  • Task 36: Storing Food in the Freezer
  • Task 37: Storing Dry Goods
  • Task 38: Storing Leftovers
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Preparing Food

In this lesson, you’ll learn about cross-contamination and how to avoid it. You’ll learn about the danger zone and the importance of controlling temperature when cooking, cooling and reheating food. You’ll also learn how to use a thermometer properly and when it’s appropriate to use one, and how to microwave food safely.

  • Preparing Food
  • Task 39: Preparing Food Safely
  • Task 40: Cross-Contamination
  • Task 41: The Danger Zone
  • Task 42: Cooking Food Thoroughly
  • Task 43: Using Thermometers
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Cleaning Up

In this lesson, you’ll learn the importance of keeping a clean kitchen, and when and how to clean it. You’ll learn the difference between cleaning and sanitizing, and how these concepts apply to food preparation surfaces like counters and cutting boards.

  • Cleaning Up
  • Task 44: Cleaning for Food Safety
  • Task 45: When to Clean
  • Task 46: Cleaning Counters & Cutting Boards
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Kitchen Safety Basics

In this lesson, you will learn how to keep safe in the kitchen, what hazards may occur and how to apply simple first aid.

  • Kitchen Safety Basics
  • Task 47: Introduction to Kitchen Safety
  • Task 48: Types of Hazards
  • Task 49: Basic First Aid
Review
  • Unit Review & Quiz Preparation
  • Task 50: Unit Review & Quiz Preparation
  • Task 51: Unit Assessment Quiz
End of Unit 2

Unit 3: Knives, Knife Cuts & Knife Sharpening

This unit charts a path for you to become more comfortable and proficient with handling a knife. Since a knife is the most important tool in the kitchen, we offer guidance on how to select and care for your knives while giving you ample opportunity to practice your skills.

Orientation
  • Unit Orientation
  • Task 52: Unit Orientation & Objectives
  • Task 53: Complete Your Self Assessment
  • Task 54: 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 55: Selecting a Kitchen Knife Set
  • Task 56: Label the Parts of 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 57: Handling a Chef's Knife
  • Task 58: The Bench Scraper Practice Activity
  • Task 59: Hone Your Knife Practice
  • Task 60: Cut 10 Feet of Celery
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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 61: How to Cut Using a Chef's Knife
  • Task 62: Activity | Dicing Ingredients Practice
  • Task 63: Make Minestrone Soup
  • Task 64: Activity | Label Knife Cuts
  • Task 65: Activity | Demonstrate Your Knife Cuts
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Sharpening Your Knife

This lesson introduces you to sharpening knives with a whetstone.

  • Sharpening Your Knife
  • Task 66: Knife Sharpening with a Whetstone
Review
  • Unit Review
  • Task 67: Unit Review & Quiz Preparation
  • Task 68: Unit Assessment Quiz
End of Unit 3

Unit 4: Salads & Dressings

Fresh and crisp salad greens are a healthy and refreshing part of a balanced diet. By using a variety of greens, salads will not only look visually stunning, but they will taste great.

In this unit, you will learn how to choose and identify an assortment of salad greens. You will learn how to clean and refresh greens and how to dry and store them. You will also learn how to properly dress and toss a salad and how to combine greens in order to compose different salads with a variety of vinaigrettes.

Orientation
  • Unit Orientation
  • Task 69: Unit Orientation & Objectives
  • Task 70: Complete Your Self Assessment
  • Task 71: Unit Pre-Assessment
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Salad Greens | Selecting & Preparing

In this lesson, you will learn how to select and prepare different types of salad greens.

  • Salad Greens | Selecting & Preparing
  • Task 72: Salad Greens | Selecting & Preparing
  • Task 73: Quality Olive Oils for Salads
  • Task 74: How to Choose Quality Balsamic Vinegar
  • Task 75: Lesson Practice Recipes
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Salad Dressing & Vinaigrette

In this lesson, you will learn how to make basic vinaigrettes

  • Salad Dressing & Vinaigrette
  • Task 76: Salad Dressing & Vinaigrette
  • Task 77: How to Prepare Dressings & Vinaigrettes
  • Task 78: Expanding Your Vinaigrette Repertoire
  • Task 79: Activity | Simple Salad & Vinaigrette
  • Task 80: Lesson Practice Recipes
Review
  • Unit Review
  • Task 81: Unit Review & Quiz Preparation
  • Task 82: Unit Assessment Quiz
End of Unit 4

Unit 5: Vegetables

In this unit, you will be introduced to the fundamentals of vegetable preparation. Focus is given to preserving vegetable pigments, blanching, par-boiling, steaming and roasting a variety of fresh vegetables.

Orientation
  • Unit Orientation
  • Task 83: Unit Orientation & Objectives
  • Task 84: Complete Your Self Assessment
  • Task 85: Unit Pre-Assessment
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Preserving Vegetable Pigments

Learn how to preserve the pigments in vegetables and how vegetables can be a main course.

  • Preserving Vegetable Pigments
  • Task 86: Preserving Vegetable Pigments
  • Task 87: Green Beans with Cambazola & Pinenuts
  • Task 88: Lesson Practice Recipes
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Cooking Vegetables in Water

In this lesson, you will learn how to cook vegetables in water while preserving their nutrients and color.

  • Cooking Vegetables in Water
  • Task 89: Cooking Vegetables in Water
  • Task 90: Understanding Cooking Times
  • Task 91: Activity | Blanching & Parboiling
  • Task 92: The Potato Experiment
  • Task 93: Lesson Practice Recipes
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Steaming Vegetables

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

  • Steaming Vegetables
  • Task 94: Steaming Vegetables
  • Task 95: Steamed Potatoes, Three Ways
  • Task 96: Finishing Steamed Vegetables
  • Task 97: Preparing & Reheating with Steam
  • Task 98: Make Steamed Mashed Potatoes
  • Task 99: Lesson Practice Recipes
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How to Roast Vegetables

This lesson introduces you to the fundamentals of roasting vegetables.

  • How to Roast Vegetables
  • Task 100: How to Roast Vegetables
  • Task 101: Roasted Eggplant
  • Task 102: Roasted Cauliflower
  • Task 103: Estimated Roasting Times for Vegetables
  • Task 104: Activity | Roasting Vegetables Practice
  • Task 105: Lesson Practice Recipes
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How to Purée Vegetables

This lesson explains how to prepare, hold and serve puréed vegetables.

  • How to Purée Vegetables
  • Task 106: Intro to How to Purée Vegetables
  • Task 107: What are Puréed Vegetables?
  • Task 108: Vegetable Purées | Components
  • Task 109: How to Purée Vegetables
  • Task 110: Holding and Serving
  • Task 111: Lesson Practice Recipes
Review
  • Unit Review
  • Task 112: Unit Review & Quiz Preparation
  • Task 113: Unit Assessment Quiz
End of Unit 5

Unit 6: Eggs

In this unit, you will learn about the anatomy of an egg, about the techniques of boiling, scrambling, frying, basting, and poaching, and you will learn the secrets of delicious fluffy omelets and frittatas.

Orientation
  • Unit Orientation
  • Task 114: Unit Orientation & Objectives
  • Task 115: Complete Your Self Assessment
  • Task 116: Unit Pre-Assessment
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Eggs | Anatomy, Boiling & Scrambling

In this lesson, you will discover the anatomy of an egg, and how to boil and scramble.

  • Eggs | Anatomy, Boiling & Scrambling
  • Task 117: Eggs | Anatomy, Boiling & Scrambling
  • Task 118: Egg Schematic Test
  • Task 119: Lesson Practice Recipes
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Eggs | Frying, Basting & Poaching

In this lesson, you will learn the techniques of frying, basting and poaching eggs.

  • Eggs | Frying, Basting & Poaching
  • Task 120: Eggs | Frying, Basting & Poaching
  • Task 121: Activity | Poach an Egg
  • Task 122: Lesson Practice Recipes
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How to Make an Omelet

This lesson teaches you the essential skills to make a perfect, fluffy omelet.

  • How to Make an Omelet
  • Task 123: How to Make an Omelet
  • Task 124: Activity | Make an Omelet
  • Task 125: Lesson Practice Recipes
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How to Make a Frittata

This lesson demonstrates the skills needed to make a frittata.

  • How to Make a Frittata
  • Task 126: How to Make a Frittata
  • Task 127: Lesson Practice Recipes
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How to Steam Eggs

This lesson teaches you the indispensable technique of steaming eggs.

  • How to Steam Eggs
  • Task 128: How to Steam Eggs
  • Task 129: Lesson Practice Recipes
Review
  • Unit Assessment Quiz
  • Task 130: Unit Review & Quiz Preparation
  • Task 131: Unit Assessment Quiz
End of Unit 6

Unit 7: How to Make Stock

In this unit you will learn to prepare the most common types of stocks. Rouxbe will cover the preparation of dark stock, short stock, broths, chicken, veal, beef and vegetable stocks.

Orientation
  • Unit Orientation
  • Task 132: Unit Orientation & Objectives
  • Task 133: Complete Your Self-Assessment
  • Task 134: Unit Pre-Assessment
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How to Make Stock | Fundamentals

You will learn the fundamentals of stock making from scratch in this lesson.

  • How to Make Stock | Fundamentals
  • Task 135: How to Make Stock | Fundamentals
  • Task 136: Activity | Prepare Stock
  • Task 137: Lesson Practice Recipes
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How to Make Dark Stock

This lesson teaches you how to make dark, flavorful stock.

  • How to Make Dark Stock
  • Task 138: How to Make Dark Stock
  • Task 139: Lesson Practice Recipes
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How to Make Short Stock

This lesson builds upon the skills and techniques learned in the previous lessons on How to Make Stock Fundamentals and How to Make Dark Stock.

  • How to Make Short Stock
  • Task 140: How to Make Short Stock
  • Task 141: Lesson Practice Recipes
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How to Make Broth

This lesson builds upon the skills and techniques learned in the previous lessons on How to Make Stock Fundamentals and How to Make Dark Stock. Here you will learn the differences between a broth and a stock as they are often confused.

  • How to Make Broth
  • Task 142: How to Make Broth
  • Task 143: Lesson Practice Recipes
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How to Make Veal & Beef Stock

In this lesson, you will learn about the slight differences that you will need to apply to produce veal stock and/or beef stock – another important stock used by the professional chef.

  • How to Make Veal & Beef Stock
  • Task 144: How to Make Veal & Beef Stock
  • Task 145: Lesson Practice Recipes
  • Task 146: Reorder Activity & Rouxbe-Graded Submission
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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 147: Plant-Based Stocks | Introduction
  • Task 148: Vegetable Stock
  • Task 149: Dried & Fresh Bouillon
Review
  • Unit Review
  • Task 150: Unit Review & Quiz Preparation
  • Task 151: Unit Assessment Quiz
End of Unit 7

Unit 8: How to Make Soup

In this unit, you will be introduced to the four basic soup bases in this unit- broth-based clear, stock-based clear, roux-based, and starch-based.

Orientation
  • Unit Orientation
  • Task 152: Unit Orientation & Objectives
  • Task 153: Complete Your Self Assessment
  • Task 154: Unit Pre-Assessment
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How to Make Broth-Based Clear Soup

In this lesson, you will learn how to make broth-based clear soups from scratch. You will learn how to prepare the main ingredient and how to infuse the water with aromatics to give the soup a full-bodied flavor.

  • How to Make Broth-Based Clear Soup
  • Task 155: How to Make Broth-Based Clear Soup
  • Task 156: Lesson Practice Recipes
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How to Make Stock-Based Clear Soup

In this lesson, we will walk you through the process of making a stock-based clear soup. Just by following a few key steps, you’ll be able to create many tasty soups.

  • How to Make Stock-Based Clear Soup
  • Task 157: How to Make Stock-Based Clear Soup
  • Task 158: Activity | Stock-Based Clear Soups
  • Task 159: Lesson Practice Recipes
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How to Make Roux-Based Soup

In this lesson, you will learn about the components of a roux-based soup, how to make a roux-based soup, and how to vary the texture once it is cooked.

  • How to Make Roux-Based Soup
  • Task 160: How to Make Roux-Based Soup
  • Task 161: Lesson Practice Recipes
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How to Make Starch-Based Thick Soup

In this lesson, you will learn about starch-based thick soups and how to make them. You will also learn how to adjust their texture and how to finish and serve them.

  • How to Make Starch-Based Thick Soup
  • Task 162: How to Make Starch-Based Thick Soup
  • Task 163: Activity | Starch-Based Thick Soup
  • Task 164: Lesson Practice Recipes
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How to Make Consommé

In this lesson, you will learn how to make consommé. You will learn about the components required, the purpose of a raft, and the key steps to making an infinite number of crystal clear and delicious liquids.

  • How to Make Consommé
  • Task 165: Introduction to Consommé
  • Task 166: Consommé | Clarification Components
  • Task 167: Consommé | Getting Started
  • Task 168: Consommé | Cooking the Raft
  • Task 169: Consommé | Finishing Steps
Review
  • Unit Review & Course Challenge Quiz
  • Task 170: Unit Review & Quiz Preparation
  • Task 171: Unit Assessment Quiz
End of Unit 8

Unit 9: Course Challenge Quiz

This quiz will assess a student’s knowledge on all material covered up until this point in the course. Good luck.

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Course Challenge

  • Course Challenge
  • Task 172: Black Box Assignment #1
  • Task 173: Course Review & Exam Preparation
  • Task 174: Course Challenge Quiz #1
End of Unit 9

Unit 10: Seasoning

This unit introduces the cook to the techniques of correct and balanced seasoning. Brining, salting, cooking with herbs and marinating will be the main focus as you learn to build deep, delicious flavor in your dishes.

Orientation
  • Unit Orientation
  • Task 175: Unit Orientation & Objectives
  • Task 176: Complete Your Self Assessment
  • Task 177: Unit Pre-Assessment
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Basic Seasoning

In 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.

  • Basic Seasoning
  • Task 178: How to Season with Salt
  • Task 179: Shopping Activity
  • Task 180: Lesson Practice Recipes
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How to Brine

This lesson will teach you how to brine all types of meat and fish.

  • How to Brine
  • Task 181: How to Brine
  • Task 182: Lesson Practice Recipes
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How to Use and Cook with Herbs

In this lesson, you will learn about common types of culinary herbs, how to buy and store both fresh and dried herbs and how to prepare, use and cook with herbs.

  • How to Use and Cook with Herbs
  • Task 183: How to Use and Cook with Herbs
  • Task 184: Lesson Practice Recipes
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Marinades

In this lesson, you will learn how to incorporate more flavor into food by marinating it. You will learn about the components of a marinade and what their functions are.

  • Marinades
  • Task 185: How to Marinate Foods
  • Task 186: Lesson Practice Recipes
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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 187: Fats & Oils | Introduction
  • Task 188: Using Fats
  • Task 189: 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 190: Acids: Vinegars, Alcohol & Citrus | Introduction
  • Task 191: Choosing & Using Acids | Vinegars
  • Task 192: Choosing & Using Acids | Citrus & Alcohol
Review
  • Unit Review
  • Task 193: Unit Review & Quiz Preparation
  • Task 194: Unit Assessment Quiz
End of Unit 10

Unit 11: Dry-Heat Cooking Methods

This unit focuses on dry-heat cooking methods. It will introduce some foundational information on how to heat a pan so you can properly pan fry food. In this unit, you will learn the few key indicators to look for when pan-frying along with some simple yet effective cooking methods that will enable you to master the art of pan frying. This unit will introduce the concepts of sweating, sautéing, bread and battering and the stir-fry technique.

Orientation
  • Unit Orientation
  • Task 195: Unit Orientation & Objectives
  • Task 196: Complete Your Self Assessment
  • Task 197: Unit Pre-Assessment
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How to Pan Fry

In this lesson, you will learn and practice the technique of pan frying and will learn how to perform the water test.

  • How to Pan Fry
  • Task 198: Pan Frying
  • Task 199: Perform the Water Test
  • Task 200: Pan Frying Challenge Questions
  • Task 201: Pan Fry Chicken Breast Medallions
  • Task 202: Pan Frying Thick vs. Thin Ingredients
  • Task 203: Activity | Pan Frying
  • Task 204: Lesson Practice Recipes
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Pan Tossing

In this lesson, you will learn the motion of pan tossing and how to properly toss foods while cooking.

  • Pan Tossing
  • Task 205: Pan Tossing
  • Task 206: Lesson Practice Recipes
  • Task 207: Practice Exercises for Pan Tossing
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How to Sweat Ingredients

In this lesson, you will learn the technique of sweating and how to make a basic tomato sauce.

  • How to Sweat Ingredients
  • Task 208: How to Sweat Ingredients
  • Task 209: Activity | Sweating for Flavor Development
  • Task 210: Make a Tomato Sauce
  • Task 211: Lesson Practice Recipes
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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.

  • How to Sauté
  • Task 212: How to Sauté
  • Task 213: Hash Browns
  • Task 214: Activity | Sautéing
  • Task 215: Lesson Practice Recipes
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Searing

Searing is what gives many roasts, stews, braised dishes and even certain types of seafood that gorgeous, rich color and sweet flavor.

  • Searing
  • Task 216: Searing
  • Task 217: Lesson Practice Recipes
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How to Bread & Batter Foods

In this lesson, you will learn how to bread and batter foods prior to cooking them.

  • How to Bread & Batter Foods
  • Task 218: How to Bread & Batter Foods
  • Task 219: Lesson Practice Recipes
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How to Shallow Fry & Deep Fry

When properly cooked, fried foods are appreciated for having a wonderfully crunchy crust on the outside, while still being moist and tender on the inside.

  • How to Shallow Fry & Deep Fry
  • Task 220: How to Shallow Fry & Deep Fry
  • Task 221: Lesson Practice Recipes
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Introduction to Stir-Frying

In this lesson, you will learn about the importance of stir-frying with high heat and the many advantages of this extremely versatile cooking technique.

  • Introduction to Stir-Frying
  • Task 222: Introduction to Stir-Frying
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How to Stir-Fry

In this lesson, you will learn about the five main components of a stir-fry, what velveting is, as well as learning a very common sequence used to properly and quickly stir-fry a dish over very high heat.

  • How to Stir-Fry
  • Task 223: How to Stir-Fry
  • Task 224: Lesson Practice Recipes
Review
  • Unit Review
  • Task 225: Unit Review & Quiz Preparation
  • Task 226: Unit Assessment Quiz
End of Unit 11

Unit 12: Moist-Heat Cooking Methods

This unit focuses on moist-heat cooking methods. Using submersion methods, you will learn about and then practice braising, poaching, steaming, stewing and simmering. Moist methods provide a learning platform through which to create a variety of delicious dishes that all use the power of hot liquid or steam for their preparation.

Orientation
  • Unit Orientation
  • Task 227: Unit Orientation & Objectives
  • Task 228: Complete Your Self Assessment
  • Task 229: Unit Pre-Assessment
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Submersion Cooking Methods

In this lesson, you will be introduced to submersion methods of cooking.

  • Submersion Cooking Methods
  • Task 230: Submersion Cooking Methods
  • Task 231: Submersion Activity
  • Task 232: Make Vegetable or Court Bouillon
  • Task 233: Lesson Practice Recipes
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Combination Cooking Fundamentals

In this lesson, you will learn the few key steps and fundamentals to combination cooking. Understanding these key basics will help you stew, braise or pot roast without the need for a recipe.

  • Combination Cooking Fundamentals
  • Task 234: Combination Cooking Fundamentals
  • Task 235: Lesson Practice Recipes
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Braising | Combination Cooking

In this lesson, you will learn the technique of braising. You will also learn how to cook a braised dish, test it for doneness and how to finish the sauce prior to serving.

  • Braising | Combination Cooking
  • Task 236: Braising | Combination Cooking
  • Task 237: Braised Onions
  • Task 238: Lesson Practice Recipes
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Stewing | Combination Cooking

You will learn how to cook a stew, test it for doneness and how to finish the sauce prior to serving in this lesson.

  • Stewing | Combination Cooking
  • Task 239: Stewing | Combination Cooking
  • Task 240: Reorder Activity: Stewing Steps
  • Task 241: Lesson Practice Recipes
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Pot Roasting | Combination Cooking

In this lesson, you will learn the technique of pot roasting. While pot roasting is similar to braising and stewing, there are just a few key differences that we will teach you.

  • Pot Roasting | Combination Cooking
  • Task 242: Pot Roasting | Combination Cooking
  • Task 243: Lesson Practice Recipes
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Steaming | Introduction

In this lesson, you will be introduced to steaming.

  • Steaming | Introduction
  • Task 244: Steaming Introduction
  • Task 245: Question Reveal Activity
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Steaming | Basics

In this lesson, you will now apply the basics of the steaming technique.

  • Steaming | Basics
  • Task 246: Steaming Basics
  • Task 247: Steam Marinated Chicken
  • Task 248: Image Select Activity
  • Task 249: Lesson Practice Recipes
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Pressure Cooking

As you learn how pressure cookers truly cook foods, and more foods than you imagine, and how safe they are when properly used, it will open up a whole new range of cooking in your kitchen you did not think possible.

  • Pressure Cooking
  • Task 250: Introduction to Pressure Cooking
  • Task 251: What is Pressure Cooking?
  • Task 252: Cooking in a Pressure Cooker
  • Task 253: Pressure Cooker Safety
Review
  • Unit Review
  • Task 254: Unit Review & Quiz Preparation
  • Task 255: Unit Assessment Quiz
End of Unit 12

Unit 13: Sauces

In this unit, you will learn how to create a classic roux, béchamel and veloute sauce. After learning these basic sauces, you will be able to expand the range of dishes that you can prepare. This unit will give you the opportunity to create delicious savory sauces such as classic tomato, pan sauces, butter based sauces and hollandaise.

Orientation
  • Unit Orientation
  • Task 256: Unit Orientation & Objectives
  • Task 257: Complete Your Self Assessment
  • Task 258: Unit Pre-Assessment
Closelabel

How to Make Roux

In this lesson, you will learn what roux is. You will learn how to make a white, blond and brown roux and the differences between them.

  • How to Make Roux
  • Task 259: How to Make Roux
  • Task 260: Lesson Practice Recipes
Closelabel

How to Make Béchamel Sauce

In this lesson, you will learn about béchamel sauce, two different methods for making béchamel, how to infuse the sauce with various flavors and how to finish, store and reheat this extremely versatile sauce.

  • How to Make Béchamel Sauce
  • Task 261: How to Make Béchamel Sauce
  • Task 262: Lesson Practice Recipes
Closelabel

How to Make Velouté Sauce

In this lesson, you will learn about velouté sauce and the components used to make it.

  • How to Make Velouté Sauce
  • Task 263: How to Make Velouté
  • Task 264: Lesson Practice Recipes
  • Task 265: Activity | Make a Velouté
Closelabel

How to Make Tomato Sauce

In this lesson, you will learn how to make tomato sauce using just a few quality ingredients.

  • How to Make Tomato Sauce
  • Task 266: How to Make Tomato Sauce
  • Task 267: Lesson Practice Recipes
Closelabel

How to Make a Butter Sauce

In this lesson, we will show you how to prepare a basic beurre blanc. You will learn how to serve and hold beurre blanc and how to fix it if it happens to split.

  • How to Make a Butter Sauce
  • Task 268: How to Make a Butter Sauce
  • Task 269: Lesson Practice Recipes
Closelabel

How to Make Hollandaise Sauce

In this lesson, you will learn about the main components of a hollandaise. You will learn how to make and season a hollandaise, how to hold it prior to serving and how to repair a split or broken sauce.

  • How to Make Hollandaise Sauce
  • Task 270: How to Make Hollandaise Sauce
  • Task 271: Lesson Practice Recipes
Closelabel

How to Make Demi-Glace

In this lesson, you will learn what demi-glace is and how the making of demi has evolved over the years.

  • How to Make Demi-Glace
  • Task 272: Intro to Demi Glace & Derivative Sauces
  • Task 273: What is Demi-Glace?
  • Task 274: How to Make Demi-Glace
  • Task 275: Sauce Espagnole
  • Task 276: Varying Brown Sauces
  • Task 277: Serving Demi-Glace Based Sauces
  • Task 278: Lesson Practice Recipes
Closelabel

How to Make Pan Sauce

In this lesson, we will show you how to properly develop sucs and how to utilize them to build delicious pan sauces.

  • How to Make Pan Sauce
  • Task 279: How to Make Pan Sauce
  • Task 280: Lesson Practice Recipes
Closelabel

Plant-Based Sauces

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

  • Plant-Based Sauces
  • Task 281: Plant-Based Sauces | Introduction
  • Task 282: Red Sauce
  • Task 283: Activity | White Sauce
  • Task 284: Global Sauces
Closelabel

Condiments & Quick Pickles

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 & Quick Pickles
  • Task 285: Condiments | Introduction
  • Task 286: Quick Pickles
  • Task 287: Relishes, Salsas & Chutneys
Review
  • Unit Review
  • Task 288: Unit Review & Quiz Preparation
  • Task 289: Unit Assessment Quiz
End of Unit 13

Unit 14: Rice & Grains

In this unit, you will learn about how to prepare rice by steaming and boiling and how to make a pilaf and a risotto. You will also be introduced to the concepts of cooking grains, and how to prepare polenta.

Orientation
  • Unit Orientation
  • Task 290: Unit Orientation & Objectives
  • Task 291: Complete Your Self Assessment
  • Task 292: Unit Pre-Assessment
Closelabel

Rice Basics

In this lesson, you will learn the basics of cooking rice.

  • Rice Basics
  • Task 293: Rice Basics
  • Task 294: Shopping Activity
  • Task 295: Lesson Practice Recipes
Closelabel

Cooking Rice | Steaming & Boiling Methods

In this lesson, you will learn to make plain and infused white rice, along with brown rice with a flavorful stock.

  • Cooking Rice | Steaming & Boiling Methods
  • Task 296: Cooking Rice
  • Task 297: Make Steamed Rice | Plain
  • Task 298: Make Steamed Rice | Infused
  • Task 299: Make Brown Rice Using a Flavorful Stock
Closelabel

Cooking Rice | Pilaf Method

In this lesson, you will apply the pilaf method to cooking rice.

  • Cooking Rice | Pilaf Method
  • Task 300: Cooking Rice | Pilaf Method
  • Task 301: Varying & Enhancing a Basic Pilaf
  • Task 302: Make This Delicious Pilaf with Lentils
Closelabel

The Risotto Method & Varying Risotto

In this lesson, you will learn how to make a basic risotto from start to finish.

  • The Risotto Method & Varying Risotto
  • Task 303: The Risotto Method
  • Task 304: Lesson Practice Recipes
  • Task 305: How to Vary Risotto
  • Task 306: Activity | How to Vary Risotto
Closelabel

How to Cook Grains

In this lesson, you will learn how to shop for and cook whole grains.

  • How to Cook Grains
  • Task 307: How to Cook Grains
  • Task 308: Shopping Activity
  • Task 309: Cooking Grains Activity
  • Task 310: Lesson Practice Recipes
  • Task 311: Activity | Label the Wheat Diagram
  • Task 312: Estimated Ratios & Cooking Times
  • Task 313: Grains & Food Safety
  • Task 314: Tips & Techniques For Grain Cookery
Closelabel

How to Make Polenta

In this lesson, you will learn just how easy it is to make this delicious and nutritious dish.

  • How to Make Polenta
  • Task 315: How to Make Polenta
  • Task 316: Lesson Practice Recipes
Review
  • Unit Review
  • Task 317: Unit Review & Quiz Preparation
  • Task 318: Unit Assessment Quiz
End of Unit 14

Unit 15: Legumes

In this unit, you will learn how to buy and store dried beans. You will learn how to prepare them for cooking and the advantages of and the various methods in which to soak them. You will also learn how to properly cook and test beans for doneness.

Orientation
  • Unit Orientation
  • Task 319: Unit Orientation & Objectives
  • Task 320: Complete Your Self Assessment
  • Task 321: Unit Pre-Assessment
Closelabel

How to Cook Dried Legumes

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

  • How to Cook Dried Legumes
  • Task 322: How to Cook Dried Legumes
  • Task 323: Italian White Bean Soup
  • Task 324: Chana Masala | Curried Chickpeas
  • Task 325: Vegetable Tagine
  • Task 326: Lesson Practice Recipes
  • Task 327: Activity | Image Upload: Using Legumes
Review
  • Unit Review
  • Task 328: Unit Review & Quiz Preparation
  • Task 329: Unit Assessment Quiz
End of Unit 15

Unit 16: Pasta

The elastic properties of gluten enable pasta to be stretched and shaped into the many different shapes and sizes of pasta.

In this unit, you will learn about gluten, how extruded and laminated pasta are made, the differences between them and when you might choose one over the other. You will also learn how to cook extruded and laminated pasta to perfection, every time.

Orientation
  • Unit Orientation
  • Task 330: Unit Orientation & Objectives
  • Task 331: Complete Your Self Assessment
  • Task 332: Unit Pre-Assessment
Closelabel

How to Select Pasta

In this lesson, you will learn how extruded and laminated pasta are made, the differences between them and when you might choose one over the other. By understanding how pasta is made and knowing how to identify quality pasta, you are guaranteed to have the best pasta-eating experiences.

  • How to Select Pasta
  • Task 333: How to Select Pasta Video Lesson
  • Task 334: Shopping Activity
  • Task 335: Lesson Practice Recipes
Closelabel

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 336: How to Cook Pasta Video Lesson
  • Task 337: Quality Olive Oils for Pasta
  • Task 338: Reorder Sequence Activity
  • Task 339: Activity | Cooking Pasta
  • Task 340: Lesson Practice Recipes
Closelabel

How to Make Fresh Pasta | Laminated Pasta

In this lesson, you will learn about the types of flour used to make pasta. You will learn how to make pasta dough by hand and by using a food processor. You will also learn how to knead the dough, roll it through a pasta machine and various ways to cut and shape it. Finally, you will learn how to vary the color of pasta dough, so you can add interesting flavor and color to your cooking.

  • How to Make Fresh Pasta | Laminated Pasta
  • Task 341: How to Make Fresh Pasta | Laminated Pasta
  • Task 342: Lesson Practice Recipes
Closelabel

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 343: How to Make Fresh Pasta | Eggless Laminated Pasta
  • Task 344: Fresh Pasta Dough
  • Task 345: Activity | Reorder: Making Fresh Pasta
  • Task 346: Hand-Cut Papardelle
  • Task 347: Activity | Making Plant-Based Manicotti
Closelabel

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 348: Global Noodles | Introduction
  • Task 349: Egg-Free Spaetzle
  • Task 350: Activity | Udon Noodles
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 351: Gluten-Free Pastas & Grains
  • Task 352: Selecting & Using Gluten-Free Grains
  • Task 353: Activity | Gluten-Free Grains
  • Task 354: Selecting & Using Gluten-Free Pastas
  • Task 355: Lesson Practice Recipes
Review
  • Unit Review
  • Task 356: Unit Review & Quiz Preparation
  • Task 357: Unit Assessment Quiz
End of Unit 16

Unit 17: Meat

In this unit, you will learn how to identify the most popular premium cuts of steak that are on the market. You will also learn about the importance of marbling and how the type of aging impacts both the quality and cost of meat. You will also learn a few tips for how to choose the most appropriate steak to suit the type of meal you are making, and you will learn to prepare steaks for cooking and the best cooking techniques, including roasting prime rib.

Orientation
  • Unit Orientation
  • Task 358: Unit Orientation & Objectives
  • Task 359: Complete Your Self Assessment
  • Task 360: Unit Pre-Assessment
Closelabel

How Heat Affects Protein

This lesson will provide you with an essential understanding of how to control the cooking of any protein using any heat source and any cooking technique.

  • How Heat Affects Protein
  • Task 361: Introduction to How Heat Affects Protein
  • Task 362: The Basics of Coagulation
  • Task 363: Moist-Heat Coagulation
  • Task 364: Dry-Heat Coagulation
  • Task 365: Tender vs. Tough Proteins
  • Task 366: Protein | Indicators of Doneness
Closelabel

Beef | Premium Cuts of Steak

This lesson introduces you to the various cuts of steak and the importance of marbling.

  • Beef | Premium Cuts of Steak
  • Task 367: Beef | Premium Cuts of Steak
  • Task 368: Labeling Sections of the Cow
Closelabel

Prepping Premium Steaks for Cooking

In this lesson, you will learn how to prep, temper and season premium steaks prior to cooking.

  • Prepping Premium Steaks for Cooking
  • Task 369: Prepping Premium Steaks for Cooking
  • Task 370: Lesson Practice Recipes
Closelabel

How to Cook Premium Steaks

In this lesson, you will learn how to cook premium steaks using two different methods: the flip-once method and the flip-often method.

  • How to Cook Premium Steaks
  • Task 371: How to Cook Premium Steaks
  • Task 372: Lesson Practice Recipes
Closelabel

How to Roast Prime Rib

In this lesson, you will learn how to roast prime rib. You will learn how to select the best prime rib and how to properly prepare prime rib for roasting.

  • How to Roast Prime Rib
  • Task 373: How to Roast Prime Rib
  • Task 374: Lesson Practice Recipes
Review
  • Unit Review
  • Task 375: Unit Review & Quiz Preparation
  • Task 376: Unit Assessment Quiz
End of Unit 17

Unit 18: Poultry

In this unit, you will learn about the basic anatomy of poultry and the difference between white and dark meat. You will learn how to break down a chicken, and how to carve a whole bird it once it is cooked. You will learn how to perfectly roast a whole chicken and create delicious gravies and enhancements to go with it.

Orientation
  • Unit Orientation
  • Task 377: Unit Orientation & Objectives
  • Task 378: Complete Your Self Assessment
  • Task 379: Unit Pre-Assessment
Closelabel

Poultry Fundamentals

In this lesson, you will learn the fundamentals of poultry and how to break down a chicken.

  • Poultry Fundamentals
  • Task 380: Poultry Fundamentals
  • Task 381: Break Down a Chicken
  • Task 382: Lemon Chicken with Pine Nuts and Olives
  • Task 383: Labeling Sections of Chicken
  • Task 384: More Butchering Practice
  • Task 385: Lesson Practice Recipes
Closelabel

How to Roast a Whole Chicken

In this lesson, you will learn how to roast and carve a whole chicken, and how to make a delicious gravy.

  • How to Roast a Whole Chicken
  • Task 386: How to Roast a Whole Chicken
  • Task 387: Learn How to Roast & Carve a Chicken
  • Task 388: Activity | Roast Chicken
  • Task 389: Make Homemade Gravy
  • Task 390: Lesson Practice Recipes
Closelabel

Enhancing Basic Roast Chicken

In this lesson, we will show you how to add even more flavor and moisture to your chicken. We will also show you ways to achieve the ultimate crispy skin and how to use the pan juices to make a delicious sauce to serve with the chicken.

  • Enhancing Basic Roast Chicken
  • Task 391: Enhancing Basic Roast Chicken
  • Task 392: Lesson Practice Recipes
Review
  • Unit Review
  • Task 393: Unit Review & Quiz Preparation
  • Task 394: Unit Assessment Quiz
End of Unit 18

Unit 19: Fish

This unit introduces the cook to the fundamentals of proper buying, storing and cooking of a variety of fish. A focus is given to how to properly pan-fry fish.

Orientation
  • Unit Orientation
  • Task 395: Unit Orientation & Objectives
  • Task 396: Complete Your Self Assessment
  • Task 397: Unit Pre-Assessment
Closelabel

How to Buy & Store Fish

In this lesson, we will show you how to identify quality fish, and how to properly store, freeze and thaw fish, so you can enjoy one of the healthiest and most delicious foods.

  • How to Buy & Store Fish
  • Task 398: How to Buy & Store Fish
  • Task 399: Lesson Practice Recipes
Closelabel

Cooking Fish Fundamentals

In this lesson, you will learn the differences between lean and oily fish and how to prepare fish for cooking.

  • Cooking Fish Fundamentals
  • Task 400: Cooking Fish Fundamentals
  • Task 401: Lesson Practice Recipes
Closelabel

How to Pan Fry Fish

In this lesson, we’ll walk you through the process of pan frying thin or thick pieces of fish over low or high heat.

  • How to Pan Fry Fish
  • Task 402: How to Pan Fry Fish
  • Task 403: Activity | Pan Fry Fish
  • Task 404: Lesson Practice Recipes
Review
  • Unit Review
  • Task 405: Unit Review & Quiz Preparation
  • Task 406: Unit Assessment Quiz
End of Unit 19

Unit 20: Course Challenge Quiz 2

This quiz will assess a student’s knowledge on all material covered up until this point in the course. Good luck.

Closelabel

Course Challenge

  • Course Challenge
  • Task 407: Course Review & Exam Preparation
  • Task 408: Course Challenge Quiz #2
End of Unit 20

Unit 21: Baking Basics & Breads

In this unit, you will learn about gluten, flour, yeast, water and salt and their functions in bread making. You will learn how to be able to correctly identify the anatomy of a grain. You will also learn about the necessary tools and stages required for making basic bread, how to shape and epi and how to make successful crepes.

Orientation
  • Unit Orientation
  • Task 409: Unit Orientation & Objectives
  • Task 410: Complete Your Self Assessment
  • Task 411: Unit Pre-Assessment
Closelabel

Baking Basics

This lesson will walk you through the basics of baking.

  • Baking Basics
  • Task 412: Introduction to Baking Basics
  • Task 413: Measuring & Mise en Place
  • Task 414: Common Mixing Methods & Techniques
  • Task 415: Basic Baking Ingredients: Flour, Sugar & Fat
  • Task 416: Basic Baking Ingredients: Leaveners
  • Task 417: Preparing to Bake
  • Task 418: What Happens During Baking
Closelabel

Wheat & Gluten

Wheat is one of the most common grains used in everyday foods.

In this lesson, you get an inside look into gluten, the magical component in wheat that enables us to make so many wonderful products. You will learn what gluten is, where it comes from, and when gluten is and isn’t your friend.

  • Wheat & Gluten
  • Task 419: Wheat & Gluten Lesson
  • Task 420: Label the Wheat Diagram
  • Task 421: Store Observation Activity
  • Task 422: Lesson Practice Recipes
  • Task 423: Image Select: Developing Gluten
Closelabel

Quick Breads

In this lesson, you will learn the basics of quick breads – from common ingredients and types of leaveners to the proper mixing methods required in order to develop light and tender products.

  • Quick Breads
  • Task 424: Quick Breads | Introduction
  • Task 425: Quick Bread Basics
  • Task 426: Muffin Method
  • Task 427: Creaming Method
  • Task 428: Biscuit Method
  • Task 429: Lesson Practice Recipes
Closelabel

How to Make Bread | Basics

In this lesson, you will learn about flour, yeast, water and salt and their functions in bread making.

  • How to Make Bread | Basics
  • Task 430: How to Make Bread | Basics
  • Task 431: Lesson Practice Recipes
Closelabel

Stages of Bread Making

In this lesson, you will create your own bread from scratch.

  • Stages of Bread Making
  • Task 432: Stages of Bread Making
  • Task 433: Lesson Practice Recipes
Closelabel

How to Shape an Epi

In this lesson, we are going to show you how to shape an épi.

  • How to Shape an Epi
  • Task 434: How to Shape an Epi
Review
  • Unit Review
  • Task 435: Unit Review & Quiz Preparation
  • Task 436: Unit Assessment Quiz
End of Unit 21

Unit 22: Pastry Basics

This unit focuses on a key introductory lessons in doughs, custards and souffles – all essential techniques that have virtually limitless applications and variations in the pastry kitchen.

Orientation
  • Unit Orientation
  • Task 437: Unit Orientation & Objectives
  • Task 438: Complete Your Self Assessment
  • Task 439: Unit Pre-Assessment
Closelabel

How to Make Pâte Brisée

In this lesson, we will focus on teaching you how to create pâte brisée, which is an all-purpose, basic pie dough.

  • How to Make Pâte Brisée
  • Task 440: Introduction to Pâte Brisée
  • Task 441: Pâte Brisée | Basic Ingredients
  • Task 442: Basic Ratios | Mealy & Flaky
  • Task 443: Preparing to Bake Pie & Tart Dough
  • Task 444: Pâte Brisée | Rolling & Assembly
  • Task 445: Pie & Tart Dough | Baking
  • Task 446: Storing Pâte Brisée Dough
  • Task 447: Activity | Pâte Brisée
Closelabel

Pâte Sucrée

In this lesson you will learn about pâte sucrée, its characteristics and uses.

  • Pâte Sucrée
  • Task 448: Introduction to Pâte Sucrée
  • Task 449: What is Pâte Sucrée?
  • Task 450: Pâte Sucrée | Mixing, Resting & Chilling
  • Task 451: Pâte Sucrée | Rolling & Lining
  • Task 452: Pâte Sucrée | Baking & Storing
  • Task 453: Troubleshooting Pâte Sucrée Dough
  • Task 454: Lesson Practice Recipes
Closelabel

How to Make Pâte à Choux

In this lesson, we will focus on Pâte à choux – also known as choux paste – a type of light and airy pastry that can be piped into various shapes and filled or topped with a variety of different ingredients

  • How to Make Pâte à Choux
  • Task 455: Introduction to Pâte à Choux
  • Task 456: Ingredients for Pâte à Choux
  • Task 457: How to Make Pâte à Choux
  • Task 458: Piping & Filling Pâte à Choux
Closelabel

How to Make Crêpes

In this lesson, you will learn about the basic equipment required for making crêpes and how to prepare, flavor and tweak a basic batter in order to create ultra-thin crêpes. You will learn the key steps for properly cooking crêpes and a variety of ways in which to fill, shape and serve them.

  • How to Make Crêpes
  • Task 459: How to Make Crêpes
  • Task 460: Lesson Practice Recipes
Closelabel

Custards

In this lesson, we will review a wide range of custards, yet simplify how they are made by dividing them into two basic categories: stirred custards and baked custards.

  • Custards
  • Task 461: Basics of Custards
  • Task 462: Custard Categories & Ingredient Function
  • Task 463: Custard Ratios
  • Task 464: Stirred Custard
  • Task 465: Baked Custard
  • Task 466: Custard Fillings for Pies & Tarts
  • Task 467: Finishing, Serving & Storing Pies & Tarts
  • Task 468: Lesson Practice Recipes
Closelabel

How to Make Soufflés

In this lesson, you will learn what soufflés are and how they work. You will learn about the components involved and how easy it is to create a variety of sweet and savory soufflés to your tastes and menu.

  • How to Make Soufflés
  • Task 469: Introduction to How to Make Soufflés
  • Task 470: How Soufflés Work
  • Task 471: Soufflés | Main Components
  • Task 472: Preparing to Make Soufflés
  • Task 473: How to Make Soufflés
  • Task 474: Baking Soufflés
  • Task 475: Lesson Practice Recipes
Review
  • Unit Review
  • Task 476: Unit Review & Quiz Preparation
  • Task 477: Unit Assessment Quiz
End of Unit 22

Unit 23: Chocolate

In this unit, you will learn about the basics of chocolate. You will learn about the cacao tree and how cacao beans are processed, and you will learn the basics: cocoa powder, dutching and cocoa butter. You will learn how chocolate is processed into varieties of dark, milk and white chocolate, and you will prepare chocolate based recipes.

Orientation
  • Unit Orientation
  • Task 478: Unit Orientation & Objectives
  • Task 479: Complete Your Self Assessment
  • Task 480: Unit Pre-Assessment: Chocolate
Closelabel

Basics of Quality Chocolate

In this lesson, you will learn about the cacao tree and how cocoa beans are manufactured, about cocoa powder, dutching and cocoa butter. You will learn how chocolate is processed into varieties of dark, milk and white chocolate.

  • Basics of Quality Chocolate
  • Task 481: Basics of Quality Chocolate
  • Task 482: Lesson Practice Recipes
  • Task 483: Activity | Chocolate Ganache Torte
Review
  • Unit Review
  • Task 484: Unit Review & Quiz Preparation
  • Task 485: Unit Assessment Quiz
End of Unit 23

Unit 24: Plating

Excellent, consistent, and quick plating takes just a bit of forethought, practice and skill.

In this unit, you will identify the anatomy of a plate, look at plate design, know how to set up your workstation in order to efficiently plate, sauce and garnish and how to inspect a finished plate before serving it to a diner.

Orientation
  • Unit Orientation
  • Task 486: Unit Orientation & Objectives
  • Task 487: Complete Your Self Assessment
  • Task 488: Unit Pre-Assessment
Closelabel

The Basics of Plating

In this lesson, we will share a few of the foundational guidelines that cooks use every day in professional kitchens.

  • The Basics of Plating
  • Task 489: The Basics of Plating
  • Task 490: Activity | Plating
  • Task 491: Lesson Practice Recipes
Review
  • Unit Review
  • Task 492: Unit Review & Quiz Preparation
  • Task 493: Unit Assessment Quiz
End of Unit 24

Unit 25: Nutrition In The Kitchen

This unit allows the cook to begin to build a nutritional foundation that will help shape decisions related to personal health and our food supply, and shed light on various dietary restrictions that could influence cooking.

Orientation
  • Unit Orientation
  • Task 494: Unit Orientation & Objectives
  • Task 495: Complete Your Self Assessment
  • Task 496: Unit Pre-Assessment
Closelabel

Basic Nutrition

This unit exposes the cook to the basics of the vital components of a human diet.

  • Basic Nutrition
  • Task 497: Our Functional Foods Approach
  • Task 498: Daily Nutrient Requirements Wheel
  • Task 499: Macronutrients
  • Task 500: Micronutrients
Closelabel

Diets and Dietary Restrictions

In this lesson, you will gain insight into cooking for people with different dietary restrictions and ways of eating.

  • Diets and Dietary Restrictions
  • Task 501: Understanding Ways of Eating
  • Task 502: Different Ways of Eating By Choice
  • Task 503: Common Dietary Restrictions and Allergies
  • Task 504: Activity | Dietary Restrictions
Closelabel

Basics of Cooking for Health Support

This lesson details how cooking specific whole foods can benefit health conditions.

  • Basics of Cooking for Health Support
  • Task 505: Cooking as Health Support
  • Task 506: The Cook as Health Ambassador
  • Task 507: Basics of Health Supportive Cooking
Review
  • Unit Review
  • Task 508: Unit Review & Quiz Preparation
  • Task 509: Unit Assessment Quiz
End of Unit 25

Unit 26: Plant-Based Alternatives

This unit demonstrates methods for cooking high quality plant based dishes, which are increasingly important to know to meet consumer demand. It also provides instruction regarding to reduce sodium by using other flavor builders and cooking techniques.

Orientation
  • Unit Orientation
  • Task 510: Unit Orientation & Objectives
  • Task 511: Complete Your Self Assessment
  • Task 512: Unit Pre-Assessment
Closelabel

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 513: Reducing Sodium | Introduction
  • Task 514: Building Flavor without Using Salt
  • Task 515: Activity | Spice & Seed Blends
  • Task 516: Grinding & Toasting Your Own Spices
  • Task 517: Lesson Practice Recipes
Closelabel

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 518: Plant-Based Proteins | Introduction
  • Task 519: Working with Tempeh
  • Task 520: Lesson Practice Recipes
  • Task 521: Working with Tofu
  • Task 522: Activity | Tofu Practice Recipes
  • Task 523: Working with Products on the Market
Closelabel

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 524: Plant-Based Dairy Alternatives | Introduction
  • Task 525: Converting Recipes to Be Dairy-Free
  • Task 526: Nut & Seed Milk
  • Task 527: Non-Dairy Milk Practice Recipes
  • Task 528: Sweet Creams
  • Task 529: Sour Cream & Aioli
  • Task 530: Non-Dairy Cheese Spreads
  • Task 531: Lesson Practice Recipes
  • Task 532: Butter
  • Task 533: Working with Products on the Market
Review
  • Unit Review & Assessment
  • Task 534: Unit Review & Quiz Preparation
  • Task 535: Unit Assessment Quiz
End of Unit 26

Unit 27: Course Review and Exam

Good luck! This course covered a very large amount of content, and this final is comprehensive and thus derives questions from all previous units in the course.

Go back and review previous practice quizzes (in lessons) and flash cards (in unit reviews) to sharpen your mind before you take the final exam.

Closelabel

Map of Cooking Course Review

  • Map of Cooking Course Review
  • Task 536: Black Box Assignment #2
Review
  • Course Review
  • Task 537: Course Review & Exam Preparation
  • Task 538: Final Course Assessment
End of Unit 27

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