Julieanna Hever - To B12 Or Not To B12
Thursday, Mar 30 @ 11:00 to 12:00 PST
|Thursday, Mar 30 @ 11:00 to 12:00 PST||View & Register|
Dr. Scott Stoll - Younger with Each Bite
Reverse Aging with a Plant-Based Diet
Tuesday, Apr 11 @ 11:00 to 12:00 PST
|Tuesday, Apr 11 @ 11:00 to 12:00 PST||View & Register|
Fran Costigan - Adapting Traditional Desserts
Wednesday, Apr 12 @ 1:00 to 2:00 PST
|Wednesday, Apr 12 @ 1:00 to 2:00 PST||View & Register|
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?
This is not an ordinary Rouxbe course. This is a course targeted towards serious home cooks, professional cooks who want an immersion in plant-based cuisine, health and wellness professionals and those who want to teach others about plant-based cooking. It is demanding and will take dedicated time each week to complete, so it's for those who are serious about learning plant-based cooking. Graduates from this course will form part of an elite group of professionally trained culinarians and wellness specialists needed to address the global need for plant-based educators in many sectors.
Tuition for the April 6th, 2017 Class
|April 6th, 2017||$1,299.99 USD|
There are only 50 seats for this course. Reserve your seat now!
Class Start Date & Duration
Class starts on Thursday, April 6, 2017. Given the live elements and learning community-driven assignments, the course must be completed within 6 months.
Recognized by the American Culinary Federation Education Foundation as a Quality Program
Attend a Live Q&A Session
Still have questions? Email us.
FAQs Plant-Based Pro Course
Is there a time limit to complete this course?
Yes, students will have a six-month time frame to satisfactorily fulfill the course requirements to complete the course. If more time is needed, one and three month extensions may be offered upon request for an additional fee.
How many hours per week will it take?
The course material covers includes approximately 220+ hours of learning, which includes various learning activities, practical cooking exercises, written assignments and graded exams. You can do this at your own pace, but it takes regular work and discipline to complete the course. So think about the commitment as approximately. 40+ hours per month or 10-15 hours per week. Depending on how much you choose to engage in the course this may be less or more of this estimate. And… best of all, much of this time is cooking time, so just work it into your regular routine.
What is the passing grade?
A passing grade is 75%. So yes, it’s challenging but we will support you through your learning in many ways to ensure you successfully complete this course. We even have a built in appeal process (called the “Rouxbe Supreme Court” for fun) for activities that you feel were wrongly marked. Note: All photo upload activity tasks are required to achieve a passing grade.
Do I have access to the content after the 6 months?
You will be able to maintain access to all of your Certification Course content, as well as access to all other regular (i.e. non-Professional) Rouxbe content for only $4.95 per month (we will waive the $299.99 Initiation fee for successful graduates that would like to join our alumni). This access can be filtered so all you would see in your membership area would be exclusively. This ongoing subscription includes site updates and new content that we publish except for additional professional certification courses.
What kind of certification do I get, and is this course accredited?
Upon successful completion of this course, you will be granted a Professional Certificate from The Rouxbe Cooking School. Rouxbe is used as a training tool around the world in professional kitchens and culinary academies and your certificate with Rouxbe sets a new standard for 21st century training in the culinary arts. All Rouxbe Professional Courses are recognized also by the ACFEF (American Culinary Federation Education Foundation) as a Quality Program.
What type of support do I get with this course?
There are many opportunities for interaction, engagement and support. As an instructor guided course, you will interact with instructors via our question and answer feature as well as during scheduled instructor chat periods. Lastly, we will have bi-monthly live question and answer sessions for the student community in your class to discuss the course and answer any questions. Also an added perk for all student is to attend our Rouxbe Live Expert series, where we will bring in an expert in the field of plant-based nutrition, food policy or culinary education to speak with students for additional learning opportunities.
If I don't live in North America, will this affect my attendance in the live Q&A sessions?
While it may be challenging for you to attend all of the live events, these are supportive in nature (question and answer style) and are not required, but are highly encouraged to attend to really get the most out of your course experience. In addition, all live sessions will be recorded so you can listen in whenever you have the time and submit any questions that you have to your instructors via email or online chat features. Note: All live events are accessible on any internet equipped device.
What is your cancellation policy?
Once you have paid the tuition for this course, 25% of it becomes immediately non-refundable. As for refunding your tuition, we understand that there are sometimes unfortunate circumstances that are beyond your control that may require you to withdraw from the course (e.g. a family emergency or medical condition). We want to be supportive during these situations so will work with you on a one-on-one basis to help. However, after 7-days of the course start, there are no refunds.
What are some learning outcomes that I can expect after successful completion of this course?
Each student is unique and has different goals as well as personal and professional aspirations. Regardless of how you wish to apply your knowledge and skill, there are consistent and measurable outcomes that we expect from all students upon successful completion of his course. These includes the ability to:
- Demonstrate knife handling and a variety of knife cuts
- Outfit the plant-based kitchen with essential tools and equipment
- Demonstrate culinary proficiency in foundational moist methods, such as steaming and simmering
- Demonstrate culinary proficiency in foundational dry methods, such as roasting and sautéing
- Practice advanced recipe development with plant-based cuisine
- Plan and organize food production and apply principles of batch cooking
- Understand principles of flavor balancing, building, layering and seasoning
- Prepare a wide array of plant-based staple recipes for breakfast, lunch and dinner
- Prepare plant-based proteins, such as tofu, tempeh and seitan and non-dairy substitutions
- Build mother sauces, dressings, marinades, condiments and pickles
- Understand flavor profile development including herb and spice combining
- Explore and appreciate plant-based cuisines and foods around the world
- Practice cooking for specific dietary restrictions, special diets and wellness-centered cuisine
- Understand gluten free ingredients, cooking technique and recipe development
- Entertain and plan meals with attention to plating and presentation
- Explain the importance of whole, minimally processed and nutrient dense foods in a plant-based diet
Are there any prerequisites or requirements to take this certification course?
While there are no formal prerequisites, Rouxbe does have expectations that our students are active learners, self-motivated and excited to learn new things in a time intensive and rigorous online certification course. For a successful course experience it is important to be a proactive learner, rather than reactive.
It is also important that our students have a place to cook and share food regularly. This course will require a lot of practice and that means there will be food to cook and eat – that’s the great part. Plan on sharing a lot of food during your studies.
Are there age requirements for enrollment?
This course is not for everyone, but anyone can be successful with Rouxbe. You will need to be able to spend approximately 10-15+ hours every week to progress through the course, or you can group a lot more time together over a weekend if you need to free up some time for other items on your schedule.
Who are your students and how will they use this certification?
Rouxbe students come from all walks of life and from around the world. Students pursuing the Plant-Based Pro Certification will reflect a variety of personal and professional backgrounds and aspirations including:
- food and culinary professionals who want to learn about plant-based cooking
- health and wellness professionals who see cooking as integral to their practice
- educators who want to help support dietary and lifestyle changes
- advocates for nutrition and food policy, including food sovereignty and sustainability
- anyone who will benefit from an intensive online course in plant-based cooking
I'm ready to enroll, how do I get started?
Great! Click the select seat tab above to begin registration and our automated system will walk you through the process. If you have any other questions, please contact firstname.lastname@example.org
What equipment will be needed for participation in this course?
A basic set of pots, pans, standard bakeware, cooking and prep bowls, utensils, a quality knife, steamer basket, and a standard blender (high speed preferred). Ideal wish list: all above with basic food processor, mandolin, high speed blender, pasta maker and dehydrator. Your full equipment list will be sent to you prior to the course start.
What technology is required?
A standard Apple or PC will work fine. Rouxbe works on all devices.
Do I need to be a current professional, or is doing the course because you are an aspiring professional ok?
No you do not need to be a current culinary professional, healthcare professional or educator. Our student demographics are diverse, about half our students being home cooks committed to learning, with the remaining half being professionals seeking enrichment and development in their craft. Many plant-based home cooks that are really serious about learning more about plant-based cooking have already enrolled in this course offering.
What is Rouxbe?
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 and all styles of cooking using intuitive learning technology.
Rouxbe can be found in the kitchens of homes, schools, hospitals, restaurants and professional culinary academies with over 160,000 users currently and in over 180 countries. Over the years Rouxbe has captured a traditional culinary education curriculum online and now is shifting to meet demand with additional offerings in culinary wellness and plant-based education.
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.