Rouxbe Online Culinary School

Courses > Culinary Rx

All Levels

4,817 Students

Course Overview

Rouxbe, the world’s leading online culinary school, has joined forces with The Plantrician Project, a non-profit dedicated to developing educational events, tools and resources for physicians and clinicians. Together we introduce you to the tool that we believe will revolutionize healthcare – Cul…

Click to expand...

Culinary Rx is an online instructional cooking and nutrition education course that healthcare professionals prescribe to their patients for prevention and lifestyle health. Their joint mission is to provide the tool that aims to empower patients through their transition to a healthier, whole food, plant-based way of living.

This 60-day transitional cooking and nutrition course will help people navigate the many challenges inherent in moving away from foods that harm, to foods that truly have the power to heal and drive optimal health.

Course Objectives

At the end of this course you'll be able to:

Understand and apply key principles of whole-food & plant-based nutrition
Outfit your kitchen with essential tools and equipment to get you cooking
Demonstrate knife handling and a variety of knife cuts for safety and speed
Demonstrate moist cooking methods, such as steaming and simmering
Demonstrate dry cooking methods such as roasting and sautéing
Develop flavor in your food by using herbs, spices and other ingredients
Plan and organize daily meals and apply principles of batch cooking
Prepare a wide array of delicious, health supportive recipes for breakfast, lunch and dinner

Enroll Now

Course Syllabus

Unit 1: Orientation & Course Overview

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.

View Unit Lessons

Lesson 1

Course Orientation

In this unit, we will explain how this course is structured, how the Rouxbe learning platform works, and what to expect in the course.

Unit 2: Plant-Based Nutrition 101

This unit will introduce students to plant-based nutrition basics. While not exhaustive, this unit is intended to help people better understand the state of our health, how we got here and what we need to understand to redirect our lives down a more health-supportive path. It is hoped that the material will motivate students to dig deeper to begin to better understand how to truly take control of their lives through the foods that they eat.

View Unit Lessons

Lesson 1

Plant-Based Primer

Lesson 2

Your Plant-Based Warm-Up

Lesson 3

Understanding Your Food Choices

In this lesson, you will be introduced to the the differences between foods that help and foods that could potentially harm your body.

Lesson 4

Nutrients Your Body Needs

In this lesson, you will learn about the macro and micro nutrients the human body needs to thrive, nutrient function and nutrient sources.

Lesson 5

The Challenges Ahead of You

Lesson 6

Reading Labels

This lesson looks at processed food products, how to read their labels and how some of their ingredients may affect your health.

Lesson 7

Unit Review

Unit 3: Getting Started in the Kitchen

This unit introduces you to basic knife handling techniques as well as to some plant-based staples.

View Unit Lessons

Lesson 1

Orientation

Lesson 2

Setting Up for Success

Lesson 3

Selecting a Knife Set

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

Lesson 4

Proper Knife Handling

Learn the techniques of using the most important knife in your kitchen: the chef's knife.

Lesson 5

How to Cut with a Chef’s Knife

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

Lesson 6

Plant-Based Kitchen Staples

In this lesson, you will learn about some of the staple items essential to the plant-based kitchen, including plant based alternatives to common foods like stocks, dairy and proteins.

Lesson 7

Unit Review

Unit 4: Basic Cooking Techniques | Part 1

This unit introduces you to basic moist- and dry-heat cooking techniques, such as steaming, simmering, sweating, roasting and sautéing.

View Unit Lessons

Lesson 1

Orientation

Lesson 2

Salads & Dressings

Dressings and marinades are essential when creating flavor-packed dishes. In this lesson, you will discover simple formulas for creating dressings and marinades that have balanced flavor profiles and use minimal or no added sodium or oil.

Lesson 3

Cooking Vegetables in Water

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

Lesson 4

Steaming Vegetables

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

Lesson 5

How to Sweat Vegetables

In this lesson, you will learn how to sweat food properly and why it is often beneficial to sweat the small stuff.

Lesson 6

How to Sauté

Learning how to sauté is an important task for any home cook or professional chef. It is one of the fastest and most common dry-heat cooking methods used to cook bite-sized pieces of food in a pan.

Lesson 7

How to Roast Vegetables

When cooked properly and to the right doneness, roasted vegetables not only look beautiful, they have a delicious and earthy flavor that pairs well with almost any dish.

Lesson 8

Unit Review & Assessment

Unit 5: Basic Cooking Techniques | Part 2

This unit introduces you to the basic techniques used to cook legumes and grains and for batch cooking.

View Unit Lessons

Lesson 1

Unit Orientation

This unit introduces you to batch cooking techniques that will help you prepare vegetables to eat throughout the week. Grains, legumes and rice cooking techniques are also discussed.

Lesson 2

Cooking Rice

In this lesson, you will learn to make plain and infused white rice. You will also practice the pilaf and risotto methods of rice preparation.

Lesson 3

Cooking Whole Grains

In this lesson you will learn how to properly prepare grains in safe and healthy ways. You will also be introduced to cooking the versatile grain quinoa.

Lesson 4

Cooking Dried Legumes

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

Lesson 5

Batch Cooking & Stretching Your Meals

This lesson introduces you to the concept of batch cooking, which will help you be prepared to eat well throughout the week.

Lesson 6

Unit Review & Assessment

Unit 6: Course Assessment

Time to take your final assessment and see how far you have come!

View Unit Lessons

Lesson 1

Course Assessment

Time to take your final assessment and see how far you have come!

Unit 7: Supplemental Recipes & Resources

This section is a resource to provide you with daily meal inspiration for your breakfasts, lunches, dinners, snacks and desserts.

View Unit Lessons

Lesson 1

Meal Planning Ideas

A myriad of breakfast, lunch and dinner ideas await you in this resource section.

Lesson 2

Quick Snacks & Desserts

Learn how to make nutrient-dense and delicious sweet treats and snacks in this resource section.

Lesson 3

Resources

Use this section to access other helpful cooking and health resources

Enroll Now

Student Work

Below is a snapshot of real student photos from the course. Once you learn the foundational techniques of cooking, you too can begin to create an endless number of delicious dishes!