Rouxbe Professional Cook Certification

Rouxbe offers an effective path to learn foundational culinary arts - all online. Rouxbe’s professional certification program has been recognized and endorsed by leading chefs and organizations.

The New Option | The New Standard

Rouxbe Professional Certification Courses cover material and instructional content found in top professional culinary schools. This focus is foundational techniques - essential knowledge and skills for cooks. These are timed instructor-led programs with rich assessments and both student-submitted assignments and live instructor-led support.

Designed for cooks who want to work in the industry or anyone who wants an intensive immersion in cooking, Rouxbe serves as cost-effective complement to on-the-job training or as a professional development tool. This is next generation culinary instruction that fits your lifestyle without sacrificing the quality of instruction you receive.

Course Syllabus

Detailed breakdown of the learning units, lessons and task structure.

About the Rouxbe Cooking School

Founded in 2005, Rouxbe (Roo-bee) is the world's leading online cooking school. Rouxbe offers instructor-guided certification cooking courses for cooks of all levels. Rouxbe has served over 123,000 students in over 175 countries. Our partners include the Waldorf Astoria NYC, JW Marriot, Microsoft, Google and over 400 culinary high schools and professional culinary academies around the world.

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
Show Full Syllabus
Unit 1: Professional Cook Certification Overview
View Tasks
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
  • 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
  • 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
View Tasks
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
  • 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
  • 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
  • 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
  • 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
  • Task 44: Cleaning for Food Safety
  • Task 45: When to Clean
  • Task 46: Cleaning Counters & Cutting Boards
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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
View Tasks
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
  • Task 55: Selecting a Kitchen Knife Set
  • Task 56: Label the Parts of Chef's Knife
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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
  • 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
  • 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
View Tasks
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
  • 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
  • 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
View Tasks
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
  • 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
  • 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
  • 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
  • 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
  • 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
View Tasks
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
  • Task 117: Eggs | Anatomy, Boiling & Scrambling
  • Task 118: Egg Schematic Test
  • Task 119: Lesson Practice Recipes
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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
  • 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
  • Task 126: How to Make a Frittata
  • Task 127: Lesson Practice Recipes
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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
View Tasks
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
  • 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
  • Task 138: How to Make Dark Stock
  • Task 139: Lesson Practice Recipes
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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
  • Task 142: How to Make Broth
  • Task 143: Lesson Practice Recipes
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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
  • 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
View Tasks
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
  • 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
  • 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
  • Task 160: How to Make Roux-Based Soup
  • Task 161: Lesson Practice Recipes
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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
  • 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
View Tasks
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
  • 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
View Tasks
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
  • Task 178: How to Season with Salt
  • Task 179: Shopping Activity
  • Task 180: Lesson Practice Recipes
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How to Brine
  • Task 181: How to Brine
  • Task 182: Lesson Practice Recipes
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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
  • Task 185: How to Marinate Foods
  • Task 186: Lesson Practice Recipes
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Fats & Oils
  • Task 187: Fats & Oils | Introduction
  • Task 188: Using Fats
  • Task 189: Choosing Fats
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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
View Tasks
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
  • 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
  • Task 205: Pan Tossing
  • Task 206: Lesson Practice Recipes
  • Task 207: Practice Exercises for Pan Tossing
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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
  • Task 212: How to Sauté
  • Task 213: Hash Browns
  • Task 214: Activity | Sautéing
  • Task 215: Lesson Practice Recipes
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Searing
  • Task 216: Searing
  • Task 217: Lesson Practice Recipes
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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
  • Task 220: How to Shallow Fry & Deep Fry
  • Task 221: Lesson Practice Recipes
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Introduction to Stir-Frying
  • Task 222: Introduction to Stir-Frying
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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
View Tasks
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
  • 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
  • Task 234: Combination Cooking Fundamentals
  • Task 235: Lesson Practice Recipes
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Braising | Combination Cooking
  • Task 236: Braising | Combination Cooking
  • Task 237: Braised Onions
  • Task 238: Lesson Practice Recipes
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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
  • Task 242: Pot Roasting | Combination Cooking
  • Task 243: Lesson Practice Recipes
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Steaming | Introduction
  • Task 244: Steaming Introduction
  • Task 245: Question Reveal Activity
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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
  • 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
View Tasks
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
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How to Make Roux
  • Task 259: How to Make Roux
  • Task 260: Lesson Practice Recipes
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How to Make Béchamel Sauce
  • Task 261: How to Make Béchamel Sauce
  • Task 262: Lesson Practice Recipes
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How to Make Velouté Sauce
  • Task 263: How to Make Velouté
  • Task 264: Lesson Practice Recipes
  • Task 265: Activity | Make a Velouté
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How to Make Tomato Sauce
  • Task 266: How to Make Tomato Sauce
  • Task 267: Lesson Practice Recipes
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How to Make a Butter Sauce
  • Task 268: How to Make a Butter Sauce
  • Task 269: Lesson Practice Recipes
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How to Make Hollandaise Sauce
  • Task 270: How to Make Hollandaise Sauce
  • Task 271: Lesson Practice Recipes
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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
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How to Make Pan Sauce
  • Task 279: How to Make Pan Sauce
  • Task 280: Lesson Practice Recipes
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Plant-Based Sauces
  • Task 281: Plant-Based Sauces | Introduction
  • Task 282: Red Sauce
  • Task 283: Activity | White Sauce
  • Task 284: Global Sauces
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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
View Tasks
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
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Rice Basics
  • Task 293: Rice Basics
  • Task 294: Shopping Activity
  • Task 295: Lesson Practice Recipes
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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
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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
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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
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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
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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
View Tasks
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
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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
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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
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How to Select Pasta
  • Task 333: How to Select Pasta Video Lesson
  • Task 334: Shopping Activity
  • Task 335: Lesson Practice Recipes
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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
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How to Make Fresh Pasta | Laminated Pasta
  • Task 341: How to Make Fresh Pasta | Laminated Pasta
  • Task 342: Lesson Practice Recipes
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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
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Other Global Noodles
  • Task 348: Global Noodles | Introduction
  • Task 349: Egg-Free Spaetzle
  • Task 350: Activity | Udon Noodles
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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
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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
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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
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Beef | Premium Cuts of Steak
  • Task 367: Beef | Premium Cuts of Steak
  • Task 368: Labeling Sections of the Cow
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Prepping Premium Steaks for Cooking
  • Task 369: Prepping Premium Steaks for Cooking
  • Task 370: Lesson Practice Recipes
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How to Cook Premium Steaks
  • Task 371: How to Cook Premium Steaks
  • Task 372: Lesson Practice Recipes
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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
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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
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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
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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
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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
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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
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How to Buy & Store Fish
  • Task 398: How to Buy & Store Fish
  • Task 399: Lesson Practice Recipes
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Cooking Fish Fundamentals
  • Task 400: Cooking Fish Fundamentals
  • Task 401: Lesson Practice Recipes
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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
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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
  • Task 407: Course Review & Exam Preparation
  • Task 408: Course Challenge Quiz #2
End of Unit 20
Unit 21: Baking Basics & Breads
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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
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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
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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
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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
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How to Make Bread | Basics
  • Task 430: How to Make Bread | Basics
  • Task 431: Lesson Practice Recipes
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Stages of Bread Making
  • Task 432: Stages of Bread Making
  • Task 433: Lesson Practice Recipes
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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
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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
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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
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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
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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
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How to Make Crêpes
  • Task 459: How to Make Crêpes
  • Task 460: Lesson Practice Recipes
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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
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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
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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
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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
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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
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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
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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
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Basic Nutrition
  • Task 497: Our Functional Foods Approach
  • Task 498: Daily Nutrient Requirements Wheel
  • Task 499: Macronutrients
  • Task 500: Micronutrients
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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
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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
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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
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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
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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
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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
View Tasks
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.
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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

About the Rouxbe Cooking School

Founded in 2005, Rouxbe (Roo-bee) is the world's leading online cooking school. Rouxbe offers instructor-guided certification cooking courses for cooks of all levels. Rouxbe has served over 397,396 students in over 180 countries. Our partners include the Waldorf Astoria NYC, JW Marriot, Microsoft, Google and over 400 culinary high schools and professional culinary academies around the world.

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

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