Plant-Based Professional Certification Course

Led by world-renowned plant-based chef educator Chad Sarno, this ground-breaking certification course is the most comprehensive plant-based course ever put together. We're teaching an ARMY of plant-based educators to take the world by storm. Dare to accept the challenge and join us?

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Course Syllabus

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

Course Description

This course offers foundational instruction in plant-based culinary arts. With a focus on the application of core techniques in the plant-based kitchen, the experience will allow you to explore and practice a variety of recipes and flavors from around the world. The course begins with a quick set-up to get you started cooking right away. A full introduction to core techniques for cooking vegetables, grains, legumes, and meat and dairy alternatives is followed by a culinary world tour of plant-based foods and flavor principles. The course also covers advanced raw techniques and addresses health supportive cooking with no oil, low sodium, and gluten free options. A variety of Rouxbe Rx Wellness Menus that target specific health concerns will be offered, along with a variety of other professional resources and downloadable teaching materials.

Course Objectives

  • Demonstrate knife handling and a variety of knife cuts
  • Outfit the plant-based kitchen with essential tools and equipment
  • Explain basic principles of food and kitchen safety
  • Identify and explain complementary and professional skills
  • Demonstrate culinary proficiency in foundational moist methods, such as steaming and simmering
  • Demonstrate culinary proficiency in foundational dry methods, such as roasting and sautéing
  • Practice advanced recipe development with plant-based cuisine
  • Plan and organize food production and apply principles of batch cooking
  • Understand principles of flavor balancing, building, layering and seasoning
  • Prepare a wide array of plant-based staple recipes for breakfast, lunch and dinner
  • Prepare plant-based proteins, such as tofu, tempeh and seitan and non-dairy substitutions
  • Build mother sauces, dressings, marinades, condiments and pickles
  • Understand flavor profile development including herb and spice combining
  • Explore and appreciate plant-based cuisines and foods around the world
  • Practice cooking for specific dietary restrictions, special diets and wellness-centered cuisine
  • Understand gluten free ingredients, cooking technique and recipe development
  • Entertain and plan meals with attention to plating and presentation
  • Explain the importance of whole, minimally processed and nutrient dense foods in a plant-based diet
Show Full Syllabus
Unit 1: Orientation & Course Overview
View Tasks
Welcome to the Rouxbe Cooking School. Before you begin learning about how to cook and eat more plant-based foods, we want to be sure that you understand the course structure and how the learning platform works. We also want to explain what we expect of you as a student, and what you can expect from us. This introductory unit sets the stage for your learning.
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Course Orientation
  • Task 1: Welcome to the Rouxbe Cooking School
  • Task 2: What to Expect in This Course
  • Task 3: How to Learn With Rouxbe
  • Task 4: Live Events | Here to Help!
  • Task 5: Activity | Make Your Go-to Dish
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Complementary Skills for Culinarians
  • Task 6: Teamwork & Operational Awareness
  • Task 7: The Basics of Being a Team Member
  • Task 8: Problem Solving and Judgment
  • Task 9: Proactive vs. Reactive Problem Solving
  • Task 10: Pride & Respect
  • Task 11: Professional Presence & Appearance
End of Unit 1
Unit 2: Getting Set Up
View Tasks
This unit gets you ready to cook and set up for success. You'll learn about stocking your kitchen with the necessary ingredients and tools, as well as the basics of plant-based nutrition. You will also learn more about making plant-based choices and, ultimately, why it's important to be able to cook plants and build healthful, delicious meals.
Orientation
Unit Orientation
  • Task 12: Unit Orientation & Objectives
  • Task 13: What to Expect in this Unit
  • Task 14: Complete Your Self-Assessment
  • Task 15: Unit Pre-Assessment
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Making Choices
  • Task 16: Making Choices | Introduction
  • Task 17: Why Plant-Based?
  • Task 18: Whole & Nutrient-Dense Foods
  • Task 19: Activity | Select the Whole Foods
  • Task 20: Refined & Processed Foods
  • Task 21: Activity | Kale Sensory Assignment
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Plant-Based Nutrition Overview
  • Task 22: Plant-Based Nutrition | Introduction
  • Task 23: Overview of Plant-Based Diets
  • Task 24: Debunking Myths | Part 1
  • Task 25: Debunking Myths | Part 2
  • Task 26: Protein
  • Task 27: Activity | Image Select: Protein
  • Task 28: Calcium
  • Task 29: Vitamin B12 & Good Fats
  • Task 30: Activity | Whole Food Fats
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Reading Labels
  • Task 31: Identifying Ingredients | Introduction
  • Task 32: Identifying Ingredients
  • Task 33: Sugar
  • Task 34: How Sugar Affects Your Body & Mind
  • Task 35: Additives & Preservatives
  • Task 36: Activity | Hidden Sugars
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Resetting Your Refrigerator & Pantry
  • Task 37: Resetting Your Refrigerator & Pantry | Introduction
  • Task 38: Shopping Strategies
  • Task 39: Kitchen Cleanse
  • Task 40: Stocking Your Kitchen
  • Task 41: Activity | Kitchen Re-set
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Getting Started: Kitchen Tools & Equipment
  • Task 42: Kitchen Tools & Equipment | Introduction
  • Task 43: A Comprehensive Look at Kitchen Tools
  • Task 44: Additional Specialty Items for Plant-Based Cooking
  • Task 45: Mise En Place & Storing
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Introducing the Map of Cooking
  • Task 46: Discover the Map of Cooking
  • Task 47: Applying the Map of Cooking
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Kitchen Safety Basics
  • Task 48: Introduction to Kitchen Safety
  • Task 49: Types of Hazards
  • Task 50: Basic First Aid
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Handwashing
  • Task 51: Introduction to Handwashing
  • Task 52: When to Wash Your Hands
  • Task 53: Proper Handwashing
  • Task 54: Practice
Review
Unit Review & Assessment
  • Task 55: Unit Review & Quiz Preparation
  • Task 56: Unit Assessment Quiz
End of Unit 2
Unit 3: Knives & Knife Cuts
View Tasks
This unit charts a path for you to become more comfortable and proficient with handling a knife. Here you will learn about knife selection, handling, safety and extensive technique around specific knife cuts.
Orientation
Unit Orientation
  • Task 57: Unit Orientation & Objectives
  • Task 58: What to Expect in this Unit
  • Task 59: Complete Your Self Assessment
  • Task 60: Unit Pre-Assessment
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Selecting a Knife Set
  • Task 61: Selecting a Kitchen Knife Set
  • Task 62: Label the Parts of a Chef's Knife
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Proper Knife Handling
  • Task 63: Handling a Chef's Knife
  • Task 64: Activity | Bench Scraper Practice
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How to Cut with a Chef’s Knife
  • Task 65: How to Cut Using a Chef's Knife
  • Task 66: Activity | Label Knife Cuts
  • Task 67: Activity | Dicing Ingredients Practice
  • Task 68: Activity | Knife Cut Variations
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Sharpening Your Knife
  • Task 69: Knife Sharpening with a Whetstone
Review
Unit Review & Assessment
  • Task 70: Unit Review & Quiz Preparation
  • Task 71: Unit Assessment Quiz
End of Unit 3
Unit 4: Basic Cooking Methods, Part 1
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This unit focuses on moist-heat cooking methods, such as steaming and submersion, simmering and boiling, and the importance of preserving vegetable pigments for health and presentation. It also addresses how to properly finish steamed vegetables for extra flavor and appeal.
Orientation
Unit Orientation
  • Task 72: Unit Orientation & Objectives
  • Task 73: What to Expect in this Unit
  • Task 74: Complete Your Self Assessment
  • Task 75: Unit Pre-Assessment
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Steaming Vegetables
  • Task 76: Steaming Fundamentals
  • Task 77: Steaming Vegetables
  • Task 78: Finishing Steamed Vegetables
  • Task 79: Activity | Reorder: Steaming
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Preserving Vegetable Pigments
  • Task 80: Preserving Vegetable Pigments
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Cooking Vegetables in Water | Submersion
  • Task 81: Submersion Cooking Methods
  • Task 82: Cooking Vegetables in Water
  • Task 83: Activity | Blanching & Parboiling
  • Task 84: The Potato Experiment
  • Task 85: Lesson Practice Recipes
Review
Unit Review & Assesment
  • Task 86: Unit Review & Quiz Preparation
  • Task 87: Unit Assessment Quiz
End of Unit 4
Unit 5: Basic Cooking Methods, Part 2
View Tasks
This unit focuses on dry-heat cooking methods. It will introduce some foundational knowledge on how to heat a pan and how to correctly sauté vegetables. This unit also covers the techniques of sweating and roasting, both of which help build flavor in your food, and introduces the concept of combination cooking.
Orientation
Unit Orientation
  • Task 88: Unit Orientation & Objectives
  • Task 89: What to Expect in this Unit
  • Task 90: Complete Your Self Assessment
  • Task 91: Unit Pre-Assessment
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Dry-Heat Cooking | How to Sweat
  • Task 92: Dry-Heat | How to Sweat
  • Task 93: Activity | Sweating for Flavor Development
  • Task 94: Caramelizing | The Maillard Reaction
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Dry-Heat Cooking | How to Sauté
  • Task 95: Dry-Heat Cooking | How to Sauté
  • Task 96: Pan Tossing
  • Task 97: Lesson Practice Recipes
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How to Stir-Fry
  • Task 98: How to Stir-Fry
  • Task 99: Activity | Reorder: Wok Seasoning
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How to Roast Vegetables
  • Task 100: How to Roast Vegetables
  • Task 101: Activity | Reorder: Roasting Vegetables
  • Task 102: Activity | Roasting Vegetables Practice
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Combination Cooking Methods
  • Task 103: Combination Cooking Methods
  • Task 104: Plant-Based Combination Cooking Tips
  • Task 105: Lesson Practice Recipes
Review
Unit Review & Assessment
  • Task 106: Unit Review & Quiz Preparation
  • Task 107: Course Challenge Quiz
End of Unit 5
Unit 6: Batch Cooking
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This unit introduces you to the concept of batch cooking, which will help you be prepared to eat well and stock yourself up throughout the week to make menu planning more efficient, and set you up for success in the kitchen. Whole grains, legumes and rice cooking techniques and methods are the focus in these lessons.
Orientation
Unit Orientation
  • Task 108: Unit Orientation & Objectives
  • Task 109: What to Expect in this Unit
  • Task 110: Complete Your Self Assessment
  • Task 111: Unit Pre-Assessment
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Introduction to Batch Cooking
  • Task 112: Batch Cooking | Introduction
  • Task 113: Batch Cooking Fundamentals
  • Task 114: Getting Ready to Batch Cook
  • Task 115: Preparing Raw Ingredients In Advance
  • Task 116: Creating a Weekly Salad Bar
  • Task 117: Salad Bar Stir-Fry
  • Task 118: Stretching Your Meals | Introduction
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Cooking Rice
  • Task 119: Rice Basics
  • Task 120: Activity | Label the Rice Diagram
  • Task 121: Cooking Rice | Steaming & Boiling Methods
  • Task 122: Cooking Rice | Pilaf Method
  • Task 123: Cooking Rice | Risotto Method
  • Task 124: Activity | How to Vary Risotto
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Cooking Whole Grains
  • Task 125: How to Cook Whole Grains
  • Task 126: Activity | Label the Wheat Diagram
  • Task 127: Estimated Ratios & Cooking Times
  • Task 128: Grains & Food Safety
  • Task 129: Tips & Techniques For Grain Cookery
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Cooking Dried Legumes
  • Task 130: How to Cook Dried Legumes
  • Task 131: Stretching Your Meals | Legumes
  • Task 132: Activity | Using Legumes
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Pressure Cooking
  • Task 133: Introduction to Pressure Cooking
  • Task 134: What is Pressure Cooking?
  • Task 135: Cooking in a Pressure Cooker
  • Task 136: Pressure Cooker Safety
Review
Unit Review & Assessment
  • Task 137: Unit Review & Quiz Preparation
  • Task 138: Unit Assessment Quiz
End of Unit 6
Unit 7: Daily Meal Inspiration
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This unit highlights how you can make plant-based choices all day, and all week, long. It focuses on recipes and techniques that you can use to build healthful and delicious breakfasts, lunches and dinners. It also discusses how to repurpose ingredients throughout the week to save both time and money.
Orientation
Unit Orientation
  • Task 139: Unit Orientation & Objectives
  • Task 140: What to Expect in this Unit
  • Task 141: Complete Your Self Assessment
  • Task 142: Unit Pre-Assessment
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What's for Breakfast?
  • Task 143: What's for Breakfast? | Introduction
  • Task 144: Building Smoothies
  • Task 145: Lesson Practice Recipes
  • Task 146: Breakfast Bowls
  • Task 147: Lesson Practice Recipes
  • Task 148: Traditional Breakfasts, Transformed | Proteins
  • Task 149: Traditional Breakfasts, Transformed | Grains
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What's for Lunch?
  • Task 150: What's for Lunch? | Introduction
  • Task 151: Salad Greens | Selecting & Preparing
  • Task 152: Activity | Grain & Bean Salads
  • Task 153: Meals in Bowls
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What's for Dinner?
  • Task 154: What's for Dinner? | Introduction
  • Task 155: Building Veggie Burgers
  • Task 156: One-Pot Meals
  • Task 157: Activity: One Pot Meal Exercise
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What's for Dessert?
  • Task 158: What's for Dessert? | Introduction
  • Task 159: Quick & Easy Chocolate Creams
  • Task 160: Lesson Practice Recipes
Review
Unit Review & Assessment
  • Task 161: Unit Review & Quiz Preparation
  • Task 162: Unit Assessment Quiz
End of Unit 7
Unit 8: Flavor, Seasoning & Texture
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This unit focuses on seasoning and flavor combinations. We'll discuss salt, fats, acids, sweeteners, and herbs and spices, and how to use them to create balanced, exciting flavor profiles within your recipes and menus. You will learn how to alter or manipulate textures in food to make them more palatable and attractive, and you'll get an introduction to using starches and stabilizers, emulsifiers and gelling ingredients.
Orientation
Unit Orientation
  • Task 163: Unit Orientation & Objectives
  • Task 164: What to Expect in this Unit
  • Task 165: Complete Your Self Assessment
  • Task 166: Unit Pre-Assessment
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Basic Seasoning
  • Task 167: How to Season with Salt
  • Task 168: The Five Tastes
  • Task 169: Umami Activity
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Fats & Oils
  • Task 170: Fats & Oils | Introduction
  • Task 171: Using Oils for Cooking
  • Task 172: Choosing Oils
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Acids: Vinegars, Alcohol & Citrus
  • Task 173: Acids: Vinegars, Alcohol & Citrus | Introduction
  • Task 174: Choosing & Using Acids | Vinegars
  • Task 175: Choosing & Using Acids | Citrus & Alcohol
  • Task 176: Activity | Acids
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Sweeteners
  • Task 177: Sweeteners | Introduction
  • Task 178: Choosing & Using Sweeteners
  • Task 179: How to Make Fruit Pastes
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Herbs & Spices
  • Task 180: How to Use & Cook with Herbs | Introduction
  • Task 181: Combining Herbs & Spices
  • Task 182: Grinding & Toasting Your Own Spices
  • Task 183: Lesson Practice Recipes
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Thickeners, Gels & Stabilizers
  • Task 184: Thickeners, Gels & Stabilizers | Introduction
  • Task 185: Starches & Gums
  • Task 186: Gelling Agents
  • Task 187: Using Coconut Oil & Butter
  • Task 188: Activity| Agar Agar
  • Task 189: Advanced Technique Spotlight
Review
Unit Review & Assessment
  • Task 190: Black Box Assignment #1
  • Task 191: Unit Review & Quiz Preparation
  • Task 192: Unit Assessment Quiz
End of Unit 8
Unit 9: Plant-Based Staples
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In this unit, you will explore everyday staples and foundational recipes to help you build plant-based menus. In this unit, you will learn how to adapt familiar foods, such as stocks, soups, dressings, dairy and meats, and make them plant-based. You will learn about methods, substitutions and products to help you make these adaptations.
Orientation
Unit Orientation
  • Task 193: Unit Orientation & Objectives
  • Task 194: What to Expect in this Unit
  • Task 195: Complete Your Self Assessment
  • Task 196: Unit Pre-Assessment
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Plant-Based Stocks
  • Task 197: Plant-Based Stocks | Introduction
  • Task 198: Vegetable Stock
  • Task 199: Dried & Fresh Bouillon
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Soups
  • Task 200: Soups | Introduction
  • Task 201: Activity | Stock-Based Clear Soups
  • Task 202: Bean-Based Soups
  • Task 203: Tomato-Based Soups
  • Task 204: Starch-Based & Creamy Soups
  • Task 205: How to Blend Soups
  • Task 206: Activity | Reorder: Blending Soups
  • Task 207: Lesson Practice Recipes | Blending
  • Task 208: Garnishing Soups
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Dressings, Vinaigrettes & Marinades
  • Task 209: Dressings, Vinaigrettes & Marinades | Introduction
  • Task 210: Salad Dressing & Vinaigrette Basics
  • Task 211: Choosing Quality Olive Oils
  • Task 212: Choosing Quality Balsamic Vinegars
  • Task 213: Lesson Practice Recipes
  • Task 214: Marinade Basics
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Sauces
  • Task 215: Sauces | Introduction
  • Task 216: Red Sauce
  • Task 217: Activity | White Sauce
  • Task 218: Global Sauces
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Condiments
  • Task 219: Condiments | Introduction
  • Task 220: Quick Pickles
  • Task 221: Relishes, Salsas & Chutneys
Review
Unit Review & Assessment
  • Task 222: Unit Review & Quiz Preparation
  • Task 223: Unit Assessment Quiz
End of Unit 9
Unit 10: Plant-Based Alternatives to Meat & Dairy
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This unit addresses plant-based alternatives to meat and dairy. It will introduce proteins such as tofu, tempeh and seitan, and dairy alternatives such as nut milks and cheeses.
Orientation
Unit Orientation
  • Task 224: Unit Orientation & Objectives
  • Task 225: What to Expect in this Unit
  • Task 226: Complete Your Self Assessment
  • Task 227: Unit Pre-Assessment
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Basic Plant-Based Proteins
  • Task 228: Plant-Based Proteins | Introduction
  • Task 229: Working with Tempeh
  • Task 230: Lesson Practice Recipes
  • Task 231: Working with Tofu
  • Task 232: Activity | Working with Tofu
  • Task 233: Working with Products on the Market
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Seitan | Methods, Uses & Recipes
  • Task 234: Seitan | Introduction
  • Task 235: Seitan Basics
  • Task 236: Making the Base Seitan Dough
  • Task 237: Activity | Braising Seitan
  • Task 238: Simmering Seitan
  • Task 239: Steaming Seitan
  • Task 240: Activity | Rolling Seitan Sausages
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Plant-Based Dairy Alternatives
  • Task 241: Plant-Based Dairy Alternatives | Introduction
  • Task 242: Converting Recipes to Be Dairy-Free
  • Task 243: Nut & Seed Milk
  • Task 244: Lesson Practice Recipes
  • Task 245: Sweet Creams
  • Task 246: Savory Creams
  • Task 247: Sour Cream & Aioli
  • Task 248: Cheese & Cheese Spreads
  • Task 249: Lesson Practice Recipes
  • Task 250: Butter
  • Task 251: Working with Products on the Market
Review
Unit Review & Assessment
  • Task 252: Unit Review & Quiz Preparation
  • Task 253: Unit Assessment Quiz
End of Unit 10
Unit 11: Pasta & Noodles
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In this unit, you will learn how to choose dried pastas, their standard cooking methods and the varieties on the market. You will also discover how to prepare and use of a number of fresh, from-scratch eggless pastas and Asian noodles.
Orientation
Unit Orientation
  • Task 254: Unit Orientation & Objectives
  • Task 255: What to Expect in this Unit
  • Task 256: Complete Your Self Assessment
  • Task 257: Unit Pre-Assessment
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How to Select Pasta
  • Task 258: How to Select Pasta
  • Task 259: Shopping Activity
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How to Cook Pasta
  • Task 260: How to Cook Pasta
  • Task 261: Activity | Reorder: Cooking Pasta
  • Task 262: Pasta Cooking Comparison
  • Task 263: Cooking & Testing for Doneness Activity
  • Task 264: Cooking Pasta | Non-Wheat Based Varieties
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How to Make Fresh Laminated Pasta | Egg & Dairy Free
  • Task 265: How to Make Fresh Pasta | Eggless Laminated Pasta
  • Task 266: Fresh Pasta Dough
  • Task 267: Activity | Reorder: Making Fresh Pasta
  • Task 268: Hand-Cut Papardelle
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Filled Pastas
  • Task 269: Filled Pastas | Introduction
  • Task 270: Stuffed Pasta & Fillings
  • Task 271: Activity | Making Manicotti
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Other Global Noodles
  • Task 272: Global Noodles | Introduction
  • Task 273: Spaetzle
  • Task 274: Activity | Udon Noodles
Review
Unit Review & Assessment
  • Task 275: Unit Review & Quiz Preparation
  • Task 276: Course Challenge Quiz
End of Unit 11
Unit 12: Oil-Free & Low-Sodium Cooking
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This unit demonstrates methods for cooking without oil or salt for particular dietary needs and preferences. It highlights how to use whole food fats instead of processed oils, and gives methods and tricks for how to reduce sodium by using other flavor builders and cooking techniques.
Orientation
Unit Orientation
  • Task 277: Unit Orientation & Objectives
  • Task 278: What to Expect in this Unit
  • Task 279: Complete Your Self Assessment
  • Task 280: Unit Pre-Assessment
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Using Whole Food Fats
  • Task 281: Whole Food Fats | Introduction
  • Task 282: How to Use Whole Food Fats
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Reducing Sodium
  • Task 283: Reducing Sodium | Introduction
  • Task 284: Building Flavor without Using Salt
  • Task 285: Activity | Spice & Seed Blends
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No-Oil Cooking Methods
  • Task 286: No-Oil Cooking Methods
  • Task 287: Activity | No-Oil Sautéing
  • Task 288: Activity | Reorder: No-Oil Sauté
  • Task 289: No-Oil Roasting
  • Task 290: No-Oil Braising
  • Task 291: Reducing & Concentrating
  • Task 292: Lesson Practice Recipes
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No-Oil Dressings & Marinades
  • Task 293: No-Oil Dressings and Marinades | Introduction
  • Task 294: Practice Building No-Oil Dressings & Marinades
  • Task 295: Activity | No-Oil Dressings & Marinades
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Modern Base Sauces with No Oil & Salt
  • Task 296: Modern Base Sauces with No Oil & Salt
  • Task 297: No-Oil White Sauce | Cashew Béchamel
  • Task 298: No-Oil Pomodoro Sauce
  • Task 299: No-Oil Gravy
  • Task 300: Converting Recipes to No-Oil or No-Salt Versions
Review
Unit Review & Assessment
  • Task 301: Unit Review & Quiz Preparation
  • Task 302: Unit Assessment Quiz
End of Unit 12
Unit 13: Intro to Culinary Wellness | Rouxbe Rx
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In this unit you will explore condition specific overviews of dietary plans assembled in partnership with Rouxbe’s Medical and Wellness Advisory Board. You will be able to identify some of the key foods to include and avoid when eating for health concerns, and supportive cooking techniques to pair.
Orientation
Unit Orientation
  • Task 303: Unit Orientation & Objectives
  • Task 304: Introducing Our Medical & Wellness Advisory Board
  • Task 305: What to Expect in this Unit
  • Task 306: Complete Your Self Assessment
  • Task 307: Unit Pre-Assessment
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Health Supportive Culinary Methods
  • Task 308: Health Supportive Culinary Methods | Introduction
  • Task 309: Key Supportive Cooking Techniques
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Cardiovascular Support
  • Task 310: Cardiovascular Support | Introduction
  • Task 311: Overview of Cardiovascular Health
  • Task 312: Foods That Help, Foods That Harm
  • Task 313: Lesson Practice Recipes
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Diabetes Support
  • Task 314: Diabetes Support | Introduction
  • Task 315: Overview of Diabetes Health
  • Task 316: Foods That Help, Foods That Harm
  • Task 317: Lesson Practice Recipes
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Gastrointestinal Support
  • Task 318: Gastrointestinal Support | Introduction
  • Task 319: Overview of Gastrointestinal Health
  • Task 320: Foods That Help, Foods That Harm
  • Task 321: Lesson Practice Recipes
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Autoimmune Support
  • Task 322: Autoimmune Support | Introduction
  • Task 323: Overview of Autoimmune Health
  • Task 324: Foods That Help, Foods That Harm
  • Task 325: Lesson Practice Recipes
Review
Unit Review & Assessment
  • Task 326: Activty | Hospital Menu Exercise
  • Task 327: Unit Review & Quiz Preparation
  • Task 328: Unit Assessment Quiz
End of Unit 13
Unit 14: Gluten-Free Cooking
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Gluten is a family of proteins in wheat and other grains that can cause gastric distress and other complications in some individuals. This unit introduces you to ways of cooking and eating without gluten.
Orientation
Unit Orientation
  • Task 329: Unit Orientation & Objectives
  • Task 330: What to Expect in this Unit
  • Task 331: Complete Your Self Assessment
  • Task 332: Unit Pre-Assessment
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Flours | Introduction
  • Task 333: Gluten-Free & Grain-Free
  • Task 334: Working with Gluten-Free Flours
  • Task 335: Working with No-Grain Flours
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Gluten-Free Pastas
  • Task 336: Gluten-Free Pastas & Grains
  • Task 337: Selecting & Using Gluten-Free Grains
  • Task 338: Activity | Gluten-Free Grains
  • Task 339: Selecting & Using Gluten-Free Pastas
  • Task 340: Lesson Practice Recipes
  • Task 341: Activity | Gluten-Free Challenge
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Gluten Free Baking Basics
  • Task 342: Basic Baking Formulas
  • Task 343: Gluten-Free Baking Tips
  • Task 344: Lesson Practice Recipes
Review
Unit Review & Assessment
  • Task 345: Unit Review & Quiz Preparation
  • Task 346: Unit Assessment Quiz
End of Unit 14
Unit 15: No-Heat Cooking | Raw Gastronomy
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This extensive unit introduces a full detailed overview of raw gastronomy, outlining the foundational technique, explanation and methodology behind creating therapeutic and comforting gourmet raw and living foods. This curriculum covers all the basics to more advanced approaches in preparing raw plant-based cuisine such as juicing, blending, germinating, sprouting, fermenting, marinating, culturing, and low heat cooking.
Orientation
Unit Orientation
  • Task 347: Unit Orientation & Objectives
  • Task 348: What to Expect in this Unit
  • Task 349: Complete Your Self Assessment
  • Task 350: Unit Pre-Assessment
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The Raw Kitchen | Introduction
  • Task 351: The Raw Kitchen | Introduction
  • Task 352: Why Raw?
  • Task 353: Raw Equipment & Tools
  • Task 354: Raw Preparation
  • Task 355: Raw Preparation Methods
  • Task 356: More Advanced Technique with Supporting Equipment
  • Task 357: Activity | Raw & Living Foods
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Juices & Concentrating
  • Task 358: Juicing | Introduction
  • Task 359: Using Vegetables for Juicing
  • Task 360: Lesson Practice Recipes
  • Task 361: Other Uses for Juices
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Showcasing Vegetables
  • Task 362: Showcasing Vegetables | Introduction
  • Task 363: Raw Noodles
  • Task 364: Marinating & Wilting
  • Task 365: Infusing & Compressing
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Recipe Development & Base Recipes
  • Task 366: Recipe Development & Base Recipes | Introduction
  • Task 367: Equipment for Creating Raw Base Patés
  • Task 368: Base Recipes
  • Task 369: Creating Base Recipes | Chart
  • Task 370: Layering the Base
  • Task 371: Lesson Practice Recipes | Base Recipes
  • Task 372: Activity | Working With Base Recipes
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Superfoods
  • Task 373: Superfoods | Introduction
  • Task 374: Everyday Superfoods
  • Task 375: Exotic Superfoods
  • Task 376: Culinary Uses for Superfoods
  • Task 377: Lesson Practice Recipes
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Germinating, Sprouting & Kitchen Gardening
  • Task 378: Sprouts | Introduction
  • Task 379: Sprout Basics
  • Task 380: Sprouting Equipment
  • Task 381: Kitchen Gardening & Growing Sprouts
  • Task 382: Germinating Nuts & Seeds
  • Task 383: Using Sprouts in Recipes
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Dehydrating
  • Task 384: Dehydrating | Introduction
  • Task 385: Dehydrating Equipment
  • Task 386: Preserving Single Ingredients
  • Task 387: Snacks
  • Task 388: Crackers & Flatbreads
  • Task 389: Semi-Drying: Wraps & Crepes
  • Task 390: Warming & Concentrating
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Fermenting
  • Task 391: Fermenting | Introduction
  • Task 392: Getting Set Up & Fermenting Safety
  • Task 393: Krauts & Kimchi
  • Task 394: Activity | Reorder: Making Kraut
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Culturing Nut Based "Cheese"
  • Task 395: Culturing Nut Based “Cheese” | Introduction
  • Task 396: Cultures
  • Task 397: Macadamia Cheese
  • Task 398: Cashew Cheese
  • Task 399: Pine Nut "Parmesan"
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Raw Sauces & Condiments
  • Task 400: Raw Sauces & Condiments | Introduction
  • Task 401: Condiments
  • Task 402: Common Raw Sauces
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Raw Desserts
  • Task 403: Raw Desserts | Introducton
  • Task 404: Raw Cakes & Pies
  • Task 405: Ice Creams & Sorbets
  • Task 406: Accents, Sauces, Compotes
  • Task 407: Basics of Raw Chocolate
  • Task 408: Activity | Chocolate Ganache Torte
Review
Unit Review & Assessment
  • Task 409: Black Box Assignment #2
  • Task 410: Unit Review & Quiz Preparation
  • Task 411: Unit Assessment Quiz
End of Unit 15
Unit 16: Plant-Based World of Flavors
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In this unit, you will practice techniques and dishes with flavor profiles from around the world. You will have the opportunity to learn about specific plant-based foods and spices from regions that you find interesting and apply what you know about cooking techniques to create these international dishes.
Orientation
Unit Orientation
  • Task 412: Unit Orientation & Objectives
  • Task 413: What to Expect in this Unit
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Researching World Cuisines
  • Task 414: Researching Cuisines & Recipes | Introduction
  • Task 415: Searching for Online Resources
  • Task 416: Finding & Selecting Online Resources
  • Task 417: FIELD TRIP: Explore a New Cuisine
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Exploring & Applying Flavors
  • Task 418: Exploring & Applying Flavors| Introduction
  • Task 419: Activity | Flavors with Cauliflower ‘Steak’
  • Task 420: Activity | Flavors with Chickpeas
  • Task 421: Activity | Flavors with Tempeh
  • Task 422: Activity | Flavors with Lentils & Rice
End of Unit 16
Unit 17: Plant-Based Entertaining
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This unit focuses on how to use the techniques and recipes you've learned in this course to create small bites and tasting menus. We'll share tips for creating plant-based canapés, shooters, skewers and spoons. You'll also learn how to properly plate, garnish and present dishes for maximum effect.
Orientation
Unit Orientation
  • Task 423: Unit Orientation & Objectives
  • Task 424: What to Expect in this Unit
  • Task 425: Complete Your Self Assessment
  • Task 426: Unit Pre-Assessment
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Small Bites
  • Task 427: Small Bites | Introduction
  • Task 428: Small Bites | Overview
  • Task 429: Canapés
  • Task 430: Lesson Practice Recipes | Canapés
  • Task 431: Shooters
  • Task 432: Skewers
  • Task 433: Spoons, Boats & Bites
  • Task 434: Making & Folding Dumplings Practice
  • Task 435: Activity | Canapés
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Finishing the Dish | Garnishing
  • Task 436: Garnishing | Introduction
  • Task 437: Garnishing Basics
  • Task 438: Activity | Canapé Party
  • Task 439: Powders
  • Task 440: Infusions & Other Plate Accents
Review
Unit Review & Assessment
  • Task 441: Unit Review & Quiz Preparation
  • Task 442: Unit Assessment Quiz
End of Unit 17
Unit 18: Final Assessment
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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 443: Survey | Share Your Course Feedback
  • Task 444: Your Final Exam Preparation
  • Task 445: Final Course Assessment
  • Task 446: Books, Websites & Other References
  • Task 447: Course Charts and Reference Guides
End of Unit 18

Course Description

This course offers foundational instruction in plant-based culinary arts. With a focus on the application of core techniques in the plant-based kitchen, the experience will allow you to explore and practice a variety of recipes and flavors from around the world. The course begins with a quick set-up to get you started cooking right away. A full introduction to core techniques for cooking vegetables, grains, legumes, and meat and dairy alternatives is followed by a culinary world tour of plant-based foods and flavor principles. The course also covers advanced raw techniques and addresses health supportive cooking with no oil, low sodium, and gluten free options. A variety of Rouxbe Rx Wellness Menus that target specific health concerns will be offered, along with a variety of other professional resources and downloadable teaching materials.

Course Objectives

  • Demonstrate knife handling and a variety of knife cuts
  • Outfit the plant-based kitchen with essential tools and equipment
  • Explain basic principles of food and kitchen safety
  • Identify and explain complementary and professional skills
  • Demonstrate culinary proficiency in foundational moist methods, such as steaming and simmering
  • Demonstrate culinary proficiency in foundational dry methods, such as roasting and sautéing
  • Practice advanced recipe development with plant-based cuisine
  • Plan and organize food production and apply principles of batch cooking
  • Understand principles of flavor balancing, building, layering and seasoning
  • Prepare a wide array of plant-based staple recipes for breakfast, lunch and dinner
  • Prepare plant-based proteins, such as tofu, tempeh and seitan and non-dairy substitutions
  • Build mother sauces, dressings, marinades, condiments and pickles
  • Understand flavor profile development including herb and spice combining
  • Explore and appreciate plant-based cuisines and foods around the world
  • Practice cooking for specific dietary restrictions, special diets and wellness-centered cuisine
  • Understand gluten free ingredients, cooking technique and recipe development
  • Entertain and plan meals with attention to plating and presentation
  • Explain the importance of whole, minimally processed and nutrient dense foods in a plant-based diet

Acfefcertificate

Interested in plant-based culinary education but not quite ready to make the jump?

Join our plant-based groupies newsletter and we'll keep you up to date. Chad will also send you links to free video recipes from time to time.