Courses > Plant-Based Cooking: Level 2
Course Overview
Keeping in mind the bigger picture of health and cooking, Rouxbe's Map of Cooking helps you to crack the code of plant-based cooking.
In this course, you will build confidence by exploring new and exciting foods, flavors and textures. Leverage your existing recipe repertoire by mastering subs…
Click to expand...Course Objectives
- Practice advanced dry-heat, moist-heat and combination cooking techniques
- Explore advanced methods of preparing starches, grains and rice
- Prepare meals based on what you have on hand
- Expand your understanding of how and when to develop flavor
- Understand product labels and the changing food system
- Explore the deep connection between diet and health
- Apply common food substitutions to convert recipes for a plant-based diet
- Incorporate international flavors and techniques into your regular cooking regime
- Develop shopping, meal and menu plans that suit your busy lifestyle
Course Syllabus
Unit 1: Plant-Based Series Overview & Orientation
Welcome back to the Rouxbe Cooking School. In this second level to the Plant Based Series, you will gain a deeper understanding of how enriching and rewarding cooking from a plant based perspective can be.
In this unit, you will examine the Map of Cooking once again and reset your intentions as you move deeper into the curriculum. You will be reminded of Rouxbe’s teaching philosophy and get prepared to shop and stock up on supplies.
Lesson 1
Course Orientation - Plant-Based Level 2
Unit 2: Plant-Based Nutrition: Beyond the Basics
In this unit, you will learn how to select, use and store healthful fats and oils, and gain insight into why some fats are good for you and necessary, and others are not. You will be able to identify the best options for natural sweeteners, and examine plant based food additives. You will take a closer look at raw and cooked food, and read research on the Raw Food Diet. You will learn to assess how your new plant based lifestyle has made you feel on a daily basis, and delve deeper into the function and sources of macro and micronutrients.
Lesson 1
Unit Orientation
Lesson 2
Lesson 1: Fats, Oils, Sweeteners and Additives
n this lesson you will learn about healthy and necessary fats and oils, how to choose the best oil for food preparation, about natural plant based sweeteners and food additives.
Lesson 3
Lesson 2: Raw & Cooked Foods
In this lesson you will learn the specifics of raw vs cooked foods, the benefits and risks of raw foods, and you will track how your new transition is making you feel on a daily basis.
Lesson 4
Lesson 3: Macronutrient & Micronutrient Requirements Part 2
In this lesson, you will learn more information about the macro and micronutrients, their functions and their sources.
Lesson 5
Unit Review and Assesment
Unit 3: Flavor Development- "Map of Cooking" Part 2
Flavor that is well balanced and rich in characteristics is the key to producing dishes that are satisfying and pleasing to the palate. While you explore the idea of developing well-balanced flavor in your food, this unit will introduce you to ways of deepening the tastes in your food by developing your own seasoning blends, caramelizing, grinding spices and using chili peppers. You will discover the flavor of umami and how it enhances dishes. You will take a closer look at the Map of Cooking and continue to practice building flavor.
Lesson 1
Unit Orientation
Lesson 2
Lesson 4: Map of Cooking
In this lesson, you will gain a deeper understanding of the Map of Cooking.
Lesson 3
Lesson 5: Building Flavors
In this lesson, you will practice building deeper, richer flavors with techniques such as caramelizing, blending spices, and using chilies.
Lesson 4
Unit Review and Assesment
Unit 4: Explore the Map of Cooking: World Tour
In this unit, you will practice techniques and dishes from Asia, India, The Middle East, Africa, Europe, The Americas and the Caribbean. You will have the opportunity to learn about specific plant based foods and spices from these areas, and make delicious dishes that will seriously enhance your plant-based cooking repertoire.
Lesson 1
Unit Orientation
Lesson 2
Lesson 6: Asia and India
In this lesson, you will learn how to work with spices, flavors and cooking techniques from Asia and India.
Lesson 3
Lesson 7: The Middle East & Africa
In this lesson, you will learn the basics of working with flavors from the Middle East and Africa.
Lesson 4
Lesson 8: Europe and the Mediterranean
In this lesson, you will practice preparing dishes from Europe and Africa.
Lesson 5
Lesson 9: The Americas and Caribbean
In this lesson you will learn to use the spices and cooking techniques needed to prepare dishes from The Americas and Caribbean.
Lesson 6
Unit Review and Assesment
Unit 5: Starters, Snacks & Treats
In this unit, you’ll practice some of the culinary techniques learned earlier in the course. You will make a variety of plant-based treats. Make a note of which one you like the best, because you’ll need it for the final activity of this course: hosting a plant-based dinner party.
Lesson 1
Lesson 10: Prepare Starters, Snacks & Treats
In this lesson, you'll practice some of the culinary techniques learned earlier in the course. You will make a variety of plant-based treats. Make a note of which one you like the best, because you'll need it for the final activity of this course: hosting a plant-based dinner party.
Unit 6: Salads, Soups & Sides
In this unit, you’ll practice the basics of making vibrant salads, heartwarming soups and delicious sides. Make note of which dish you like the best. You may want to include in the course final activity: hosting a plant-based dinner party.
Lesson 1
Lesson 11: Prepare Salads, Soups & Sides
In this lesson, you'll practice the basics of making vibrant salads, heartwarming soups and delicious sides. Make note of which dish you like the best. You may want to include in the course final activity: hosting a plant-based dinner party.
Unit 7: Entrees & Main Courses
In this unit, you’ll practice making burgers that aren’t just meat substitutes, but tasty in their own right and packed full of nutrient-dense ingredients. And because we all like comfort food, you’ll also be able to practice some recipes that are similar (or even better?) than what mom made.
Lesson 1
Lesson 12: Entrees & Main Courses
In this lesson, you'll practice making burgers that aren't just meat substitutes, but tasty in their own right and packed full of nutrient-dense ingredients. And because we all like comfort food, you'll also be able to practice some recipes that are similar (or even better?) than what mom made. Make note of which dish you like the best. You may want to include in the course final activity: hosting a plant-based dinner party.
Unit 8: Sauces, Relishes & Condiments
In this unit, you’ll practice making a variety of plant-based sauces, relishes and condiments. Make note of which dish you like the best. You may want to include in the course final activity: hosting a plant-based dinner party.
Lesson 1
Lesson 13: Prepare Sauces, Relishes & Condiments
In this lesson, you'll practice making a variety of plant-based sauces, relishes and condiments. Make note of which dish you like the best. You may want to include in the course final activity: hosting a plant-based dinner party.
Unit 9: Drinks, Sweets & Desserts
In this unit, you’ll practice making a variety of plant-based friendly desserts that are naturally and delicately sweetened. Make note of which dish you like the best. You may want to include in the course final activity: hosting a plant-based dinner party.
Lesson 1
Lesson 14: Prepare Drinks, Sweets & Desserts
In this unit, you'll practice making a variety of plant-based friendly desserts that are naturally and delicately sweetened. Make note of which dish you like the best. You may want to include in the course final activity: hosting a plant-based dinner party.
Unit 10: Sustaining a Plant-Based Lifestyle
Lesson 1
Unit Orientation
Lesson 2
Lesson 15: Learning More
Expand your plant based knowledge in this lesson by drilling down into deeper subjects.
Lesson 3
Lesson 16: Planning Whole Foods Meals and Menus
In this lesson, you will learn how to take the guess work out of meal time. Learn to plan meals for a full day and week that are nutritionally balanced.
Lesson 4
Unit Review and Assesment
Unit 11: Final Assessment
This is where it all comes together. In this unit, you will be given your final assessment on the material that is covered in the preceding units.
Lesson 1
Course Review & Final Assessment
Student Work
Pantry
This is a collage photo of my in-kitchen pantry and my back-up pantry. I keep extra supplies in the back-up pantry of those stock i... View More
Practice Recipes
