The Cook's Roadmap

The Cook's Roadmap

Course Description

In this course, you will learn how to handle your chef’s knife like a pro. You will also learn about basic nutrition and what the heck macro and micro nutrients are and how they fit into your diet. This course will also teach your how to roast the perfect chicken as well as delicious roast vegetables. You will also learn about pan-frying, roasting, steaming, sweating, making salads, how to cook grains, how to buy and cook pasta and so much more.

You will also learn about the Map of Cooking, a framework for thinking about cooking food, modeled after the thought process of real professional chefs. This top-down view helps students not only understand the landscape of cooking, but breaks cooking down into clear, conceptual pieces that can be mixed and matched to better understand, master or create new dishes.

This course can be taken on demand, at your own pace. Once purchased, you have lifetime access to the course content.

Course Objectives

  • Begin to handle your knife like a pro
  • Learn about whole foods and how they impact your health
  • Learn to make delicious salads and dressings
  • Be able to cook fluffy grains and tender legumes
  • Learn to create homemade pizza and perfectly al dente pasta
  • Learn how to steam and roast delicious, nutrient-dense vegetable dishes
  • Apply dry-heat methods, master the fry pan and roast the perfect chicken
  • Understand moist-heat techniques, such as steaming, poaching and simmering
  • Understand stocks, how to prepare and how to use them to boost flavor
  • Gain the skills to start improving your health by cooking from scratch

Course Syllabus

Unit 1: Course Orientation

The Cook’s Roadmap, Level 1 is designed to offer a comprehensive introduction to cooking. The orientation welcomes students to the Rouxbe Online Cooking School and explains the way we have organized and structured the courses. The orientation unit also sets forth expectations that we have for our students and frames what you can expect from the Rouxbe team and your educational experience.

Orientation
  • Course Orientation - Cook's Roadmap Level 1
  • Task 1: Welcome to the Rouxbe Cooking School
  • Task 2: Series and Course Overview
  • Task 3: Course Structure & Assessments
  • Task 4: What We Expect from You
  • Task 5: What You Can Expect From Rouxbe
  • Task 6: What’s the Big Deal With the Path?
  • Task 7: Kitchen Tools Useful for This Course
  • Task 8: Stocking Your Pantry Items for This Course
  • Task 9: Complete Your Course Self Assessment
End of Unit 1

Unit 2: Knife Skills

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 10: Unit Orientation & Objectives
  • Task 11: You Are What You Cut
  • Task 12: Unit Pre-Assessment
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Lesson 1: Selecting a Knife Set

Learn what to look for when selecting the right knife for you and why it’s important to use high-quality knives.

  • Lesson 1: Selecting a Knife Set
  • Task 13: Selecting a Kitchen Knife Set
  • Task 14: Practice Quiz
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Lesson 2: Proper Knife Handling

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

  • Lesson 2: Proper Knife Handling
  • Task 15: Handling a Chef's Knife
  • Task 16: The Bench Scraper Practice Activity
  • Task 17: Hone Your Knife Practice
  • Task 18: Cut 10 Feet of Celery
  • Task 19: Practice Quiz
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Lesson 3: How to Cut with a Chef’s Knife

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

  • Lesson 3: How to Cut with a Chef’s Knife
  • Task 20: How to Cut Using a Chef's Knife
  • Task 21: Dicing Ingredients Practice
  • Task 22: Prepare a Raw Vegetable Salsa
  • Task 23: Make Minestrone Soup
  • Task 24: Practice Quiz
Review
  • Unit Review
  • Task 25: Unit Review & Quiz Preparation
  • Task 26: Unit 2 Assessment Quiz
End of Unit 2

Unit 3: Course Foundations

This unit introduces Rouxbe’s Map of Cooking and explains the importance of the individual steps and discrete processes that go into cooking food. A whole foods nutritional foundation will be laid to help you understand about the why and how behind selecting nutrient dense food.

Orientation
  • Unit Orientation
  • Task 27: Unit Orientation & Objectives
  • Task 28: Unit Pre-Assessment
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Lesson 4: What is the Map of Cooking

In this lesson, you will learn about the Map of Cooking, which helps guide you through the endless recipes, cookbooks and cooking advice so you can become a skilled, independent cook.

  • Lesson 4: What is the Map of Cooking
  • Task 29: Discover the Map of Cooking
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Lesson 5: Cooking Methods

This lesson will focus on essentials to help you build or enforce a strong foundation from which you can set yourself up for success in your kitchen.

  • Lesson 5: Cooking Methods
  • Task 30: Cooking Methods
  • Task 31: Methods Covered in This Course
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Lesson 6: Our Whole Foods Approach

In this lesson, you’ll learn about the components of a whole foods approach to eating, as well as the differences between processed and whole foods.

  • Lesson 6: Our Whole Foods Approach
  • Task 32: Our Whole Foods Approach
  • Task 33: Our Whole Foods Philosophy
  • Task 34: Where Does Your Food Come From?
  • Task 35: Refined & Processed Foods
  • Task 36: Whole Foods and Nutrient-Dense Foods
  • Task 37: Daily Nutrient Requirements Wheel
  • Task 38: Macronutrients
  • Task 39: Micronutrients
  • Task 40: Tips for Healthy Living
  • Task 41: Shopping Strategies
  • Task 42: Strategies for Stocking Your Pantry
  • Task 43: Practice Quiz
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Lesson 7: 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.

  • Lesson 7: Basic Seasoning
  • Task 44: How to Season with Salt
  • Task 45: Shopping Activity
  • Task 46: Practice Quiz
Review
  • Unit Review
  • Task 47: Unit Review & Quiz Preparation
  • Task 48: Unit 3 Assessment Quiz
End of Unit 3

Unit 4: Dry-Heat Cooking Methods, Part 1

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, and you will focus on the techniques of sweating and roasting, both of which help build flavor in your food.

Orientation
  • Unit Orientation
  • Task 49: Unit Orientation & Objectives
  • Task 50: Unit Pre-Assessment
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Lesson 8: Introduction to Pan Frying

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

  • Lesson 8: Introduction to Pan Frying
  • Task 51: Pan Frying
  • Task 52: Perform the Water Test
  • Task 53: Pan Frying Challenge Questions
  • Task 54: Pan Fry Chicken Breast Medallions
  • Task 55: Pan Frying Thick vs. Thin Ingredients
  • Task 56: Practice Quiz
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Lesson 9: Sweating

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

  • Lesson 9: Sweating
  • Task 57: How to Sweat Ingredients
  • Task 58: Sweating for Flavor Development
  • Task 59: Make a Tomato Sauce
  • Task 60: Practice Quiz
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Lesson 10: How to Roast Vegetables

In this lesson, you will learn how to roast delicious vegetables.

  • Lesson 10: How to Roast Vegetables
  • Task 61: How to Roast Vegetables
  • Task 62: Roasted Brussels Sprouts
  • Task 63: Roasted Cauliflower
  • Task 64: Roasted Potatoes | Hasselback Potatoes
  • Task 65: Practice Quiz
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Lesson 11: Poultry Fundamentals

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

  • Lesson 11: Poultry Fundamentals
  • Task 66: Poultry Fundamentals
  • Task 67: Break Down a Chicken
  • Task 68: Lemon Chicken with Pine Nuts and Olives
  • Task 69: Practice Quiz
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Lesson 12: 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.

  • Lesson 12: How to Roast a Whole Chicken
  • Task 70: How to Roast a Whole Chicken
  • Task 71: Learn How to Roast & Carve a Chicken
  • Task 72: Make Homemade Gravy
  • Task 73: Practice Quiz
Review
  • Unit Review
  • Task 74: Unit Review & Quiz Preparation
  • Task 75: Unit 4 Assessment Quiz
End of Unit 4

Unit 5: Moist-Heat Cooking Methods, Part 1

This unit focuses on moist heat cooking methods. Using submersion methods, you will learn about and then practice stock making, poaching 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 76: Unit Orientation & Objectives
  • Task 77: Unit Pre-Assessment
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Lesson 13: Submersion Cooking Methods

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

  • Lesson 13: Submersion Cooking Methods
  • Task 78: Submersion Cooking Methods
  • Task 79: Submersion Activity
  • Task 80: Make Vegetable or Court Bouillon
  • Task 81: Soup Practice
  • Task 82: Practice Quiz
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Lesson 14: Preserving Vegetable Pigments

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

  • Lesson 14: Preserving Vegetable Pigments
  • Task 83: Preserving Vegetable Pigments
  • Task 84: Vegetables: The New Main Course
  • Task 85: Green Beans with Cambazola & Pinenuts
  • Task 86: Avocado Snack Options
  • Task 87: Practice Quiz
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Lesson 15: Cooking Vegetables in Water

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

  • Lesson 15: Cooking Vegetables in Water
  • Task 88: Cooking Vegetables in Water
  • Task 89: Understanding Cooking Times
  • Task 90: Blanching & Parboiling
  • Task 91: The Potato Experiment
  • Task 92: Practice Quiz
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Lesson 16: Steaming Introduction

In this lesson, you will be introduced to steaming.

  • Lesson 16: Steaming Introduction
  • Task 93: Steaming Introduction
  • Task 94: Practice Quiz
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Lesson 17: Steaming Basics

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

  • Lesson 17: Steaming Basics
  • Task 95: Steaming Basics
  • Task 96: Steam Marinated Chicken
  • Task 97: Steam Broccoli with Bragg Liquid Aminos
  • Task 98: Practice Quiz
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Lesson 18: Steaming Vegetables

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

  • Lesson 18: Steaming Vegetables
  • Task 99: Steaming Vegetables
  • Task 100: Steamed Potatoes, Three Ways
  • Task 101: Finishing Steamed Vegetables
  • Task 102: Preparing & Reheating with Steam
  • Task 103: Practice Quiz
  • Task 104: Make Steamed Mashed Potatoes
Review
  • Unit Review
  • Task 105: Unit Review & Quiz Preparation
  • Task 106: Unit 5 Assessment Quiz
End of Unit 5

Unit 6: How to Make Salad & Salad Dressing

This unit focuses on various kinds of salads, salad dressings and vinaigrettes. It guides you through an overview of the various kinds of salad greens and offers insight into how to select, handle and prepare these foods. We highlight the ingredients that are important to vinaigrettes and dressings—such as olive oil, vinegar and basic seasonings that build flavor.

Orientation
  • Unit Orientation
  • Task 107: Unit Orientation & Objectives
  • Task 108: Unit Pre-Assessment
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Lesson 19: Salad Greens | Selecting & Preparing

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

  • Lesson 19: Salad Greens | Selecting & Preparing
  • Task 109: Salad Greens | Selecting & Preparing
  • Task 110: Quality Olive Oils for Salads
  • Task 111: How to Choose Quality Balsamic Vinegar
  • Task 112: Get to Know Your Greens!
  • Task 113: Practice Quiz
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Lesson 20: Salad Dressing & Vinaigrette

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

  • Lesson 20: Salad Dressing & Vinaigrette
  • Task 114: Salad Dressing & Vinaigrette
  • Task 115: How to Prepare Dressings & Vinaigrettes
  • Task 116: Make Carrot Salad
  • Task 117: Make a Tossed Salad
  • Task 118: Make Salade Lyonnaise
  • Task 119: Expanding Your Vinaigrette Repertoire
  • Task 120: Make Soy-Sesame Vinaigrette
  • Task 121: Practice Quiz
Review
  • Unit Review
  • Task 122: Unit Review & Quiz Preparation
  • Task 123: Unit 6 Assessment Quiz
End of Unit 6

Unit 7: Rice & Grains

This unit introduces rice and grain cookery with attention to basic cooking techniques and flavor development processes. As the unit progresses, you will branch off and learn about whole grains and their culinary uses.

Orientation
  • Unit Orientation
  • Task 124: Unit Orientation & Objectives
  • Task 125: Unit Pre-Assessment
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Lesson 21: Rice Basics

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

  • Lesson 21: Rice Basics
  • Task 126: Rice Basics
  • Task 127: Shopping Activity
  • Task 128: Practice Quiz
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Lesson 22: Cooking Rice

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

  • Lesson 22: Cooking Rice
  • Task 129: Cooking Rice
  • Task 130: Make Steamed Rice | Plain
  • Task 131: Make Steamed Rice | Infused
  • Task 132: Make Brown Rice Using a Flavorful Stock
  • Task 133: Practice Quiz
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Lesson 23: Cooking Rice | Pilaf Method

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

  • Lesson 23: Cooking Rice | Pilaf Method
  • Task 134: Cooking Rice | Pilaf Method
  • Task 135: Make Rice Pilaf
  • Task 136: Varying & Enhancing a Basic Pilaf
  • Task 137: Make This Delicious Pilaf with Lentils
  • Task 138: Practice Quiz
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Lesson 24: How to Cook Grains

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

  • Lesson 24: How to Cook Grains
  • Task 139: How to Cook Grains
  • Task 140: Shopping Activity
  • Task 141: Cooking Grains Activity
  • Task 142: Practice Quiz
Review
  • Unit Review
  • Task 143: Unit Review & Quiz Preparation
  • Task 144: Unit 7 Assessment Quiz
End of Unit 7

Unit 8: Learn About Wheat & Gluten

In this unit, you get an inside look into gluten; the unique component in wheat that enables us to prepare a variety of common food products from bread to pasta. You will learn what gluten is, what nutritional implications it can have, where it comes from and what culinary functions it serves. At the end of this unit you will prepare a delicious pizza from scratch to share with your friends.

Orientation
  • Unit Orientation
  • Task 145: Unit Orientation & Objectives
  • Task 146: Unit Pre-Assessment
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Lesson 25: 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.

  • Lesson 25: Wheat & Gluten
  • Task 147: Wheat & Gluten Video Lesson
  • Task 148: Label the Wheat Diagram
  • Task 149: Store Observation Activity
  • Task 150: Health Considerations with Gluten
  • Task 151: Practice Quiz
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Lesson 26: Make Pancake Recipes

In this lesson, you will prepare Mile High Pancakes, and compare batter that has had the gluten develop vs. batter that has not.

  • Lesson 26: Make Pancake Recipes
  • Task 152: Prepare Pancake Batter
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Lesson 27: Make Pizza

In this lesson, you will prepare one of the suggested pizza recipes to practice working with gluten.

  • Lesson 27: Make Pizza
  • Task 153: Make Homemade Pizza
Review
  • Unit Review
  • Task 154: Unit Review & Quiz Preparation
  • Task 155: Image Select Activity: Developing Gluten
  • Task 156: Unit 8 Assessment Quiz
End of Unit 8

Unit 9: Learn About 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 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 157: Unit Orientation & Objectives
  • Task 158: Unit Pre-Assessment
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Lesson 28: 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.

  • Lesson 28: How to Select Pasta
  • Task 159: How to Select Pasta Video Lesson
  • Task 160: Shopping Activity
  • Task 161: Practice Quiz
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Lesson 29: How to Cook Pasta

In this lesson, you will learn the essential skills and techniques to properly cook pasta, how to cook dried and fresh pasta and how to test each type for doneness. You will also learn how to match different sauces to the type of pasta you are cooking.

  • Lesson 29: How to Cook Pasta
  • Task 162: How to Cook Pasta Video Lesson
  • Task 163: Quality Olive Oils for Pasta
  • Task 164: Make Spaghetti Aglio e Olio
  • Task 165: Make Spaghetti and Meatballs with Vegetarian Option
  • Task 166: Make Pasta Boscaiola
  • Task 167: Reorder Sequence Activity
  • Task 168: Practice Quiz
Review
  • Unit Review
  • Task 169: Unit Review & Quiz Preparation
  • Task 170: Unit 9 Assessment Quiz
End of Unit 9

Unit 10: 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 171: Dinner Party Assignment
  • Task 172: Your Final Exam Preparation
  • Task 173: Final Course Assessment
End of Unit 10
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Comprehensive Certification

200+ tasks and quizzes test your knowledge and skill as you progress through each course. Students who successfully graduate will receive a certificate of completion.

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Instructional Videos

100+ instructional video lessons focus on the techniques behind creating delicious, healthy dishes.

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Video & Text Recipes

40+ video and text recipes complement the instructional videos and help you to create real-life dishes that you can share with the ones you love.

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Instructor Guidance

Our team of instructors guide you through your course with video and text messages, grade assignments, answer questions, moderate discussions and support you on your path to better cooking.

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Cooking Games & Activities

  • Video and text-based quizzes
  • Self and peer assessments
  • Interactive diagrams & time competition
  • Recipe “doctor”
  • Negotiating with the Rouxbe Supreme Court
  • Sensory exploration exercises
  • Practice recipes and dinner parties

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