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Plants Plus

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Unit 1: Orientation & Course Overview
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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.
Course Orientation
  • Task 1: Welcome Back to the Rouxbe Culinary School
  • Task 2: What to Expect in This Course
  • Task 3: How to Learn With Rouxbe
  • Task 4: Meet Your Instructors
  • Task 5: Why Plant-Based?
  • Task 6: Live Events | Here to Help!
End of Unit 1
Unit 2: Basics of Smartphone Food Photography
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The Basics
  • Task 7: Introduction to Smartphone Food Photography
  • Task 8: Setting Your Scene/Photo Mise en Place
  • Task 9: Composition
Smartphone Camera Lens
  • Task 10: Lens Basics
  • Task 11: Activity | Portrait Mode
Lighting
  • Task 12: Basic Lighting
  • Task 13: Activity | Lighting
Make Your Go-To Dish
  • Task 14: Things to Remember Before You Take The Shot
  • Task 15: Activity | Make Your Go-to Dish
End of Unit 2
Unit 3: Grilling
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In this unit, you will learn the basics of grilling vegetables using basic techniques on multiple types of grills.
Dry-Heat Cooking | Grilling
  • Task 16: Introduction to Grilling
  • Task 17: Grilling Plant-Based Ingredients
  • Task 18: Activity | Grilling
End of Unit 3
Unit 4: Plant-Based Alternatives to Meat, Eggs & Dairy
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Basic Plant-Based Proteins
  • Task 19: Plant-Based Proteins | Introduction
  • Task 20: Working with Tempeh
  • Task 21: Lesson Practice Recipes
  • Task 22: Working with Tofu
  • Task 23: Working with Products on the Market
Meat Substitutes
  • Task 24: Meat Substitutes | Introduction
  • Task 25: Seitan | Introduction
  • Task 26: Making the Seitan
  • Task 27: Sausages
  • Task 28: Shredded Plants | Mushrooms and Jackfruit
  • Task 29: Falafel
  • Task 30: Fish Style Alternatives
  • Task 31: Activity | Make a Meat Substitute
Plant-Based Dairy & Egg Alternatives
  • Task 32: Plant-Based Dairy Alternatives | Introduction
  • Task 33: Converting Recipes to Be Dairy-Free
  • Task 34: Nut & Seed Milk
  • Task 35: Lesson Practice Recipes
  • Task 36: Sweet Creams
  • Task 37: Savory Creams
  • Task 38: Sour Cream & Aioli
  • Task 39: Cheese & Cheese Spreads
  • Task 40: Lesson Practice Recipes
  • Task 41: Egg Replacers
  • Task 42: Butter
  • Task 43: Working with Products on the Market
Review
Unit Review & Assessment
  • Task 44: Unit Review & Quiz Preparation
  • Task 45: Unit Quiz
End of Unit 4
Unit 5: Fermentation
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Orientation
Introduction to Fermentation
  • Task 46: Fermenting | Introduction
  • Task 47: What to Expect in this Unit
  • Task 48: What is Fermentation
  • Task 49: Getting Set Up & Fermenting Safety
Cabbages
  • Task 50: Krauts & Kimchi
  • Task 51: Activity | Reorder: Making Kraut
Pickles
  • Task 52: Quick Pickles
  • Task 53: Activity | Pickling
Dips and Drinks
  • Task 54: Plant-Based Yogurt
  • Task 55: Kombucha
Review
Unit Review & Assessment
  • Task 56: Unit Review & Quiz Preparation
  • Task 57: Unit Quiz
End of Unit 5
Unit 6: 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 58: Unit Orientation & Objectives
  • Task 59: What to Expect in this Unit
  • Task 60: Complete Your Self-Assessment
  • Task 61: Unit Pre-Assessment
India
  • Task 62: Introduction to Indian Cuisine
  • Task 63: Indian Recipes
Africa
  • Task 64: Introduction to African Cuisine
  • Task 65: African Recipes
China
  • Task 66: Introduction to Chinese Cuisine
  • Task 67: Chinese Recipes
  • Task 68: Making & Folding Dumplings Practice
Middle East
  • Task 69: Introduction to Middle Eastern Cuisine
  • Task 70: Middle Eastern Recipes
Mexico
  • Task 71: Introduction to Mexican Cuisine
  • Task 72: Mexican Recipes
Exploring & Applying Flavors
  • Task 73: Exploring & Applying Flavors| Introduction
  • Task 74: Activity | Flavors with Cauliflower ‘Steak’
  • Task 75: Activity | Flavors with Chickpeas, Tempeh, Lentils & Rice
Researching World Cuisines
  • Task 76: Researching Cuisines & Recipes | A Deeper Dive
  • Task 77: Narrowing Your Research Topic
  • Task 78: Finding & Selecting Resources
  • Task 79: Activity | Explore a New Cuisine
Review
Unit Review & Assessment
  • Task 80: Unit Review & Quiz Preparation
  • Task 81: Unit Quiz
End of Unit 6
Unit 7: How to Make Bread | Basics
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Orientation
Unit Introduction
  • Task 82: Introduction: How to Make Bread | Basics
  • Task 83: Complete Your Self Assessment
  • Task 84: Unit Pre-Assessment
How to Make Bread | Basics
  • Task 85: Flour for Basic Bread Making
  • Task 86: Yeast & Bread Making
  • Task 87: Water & Salt in Bread Making
  • Task 88: Basic Bread Making Tools
  • Task 89: Preparing & Mixing the Dough Stage
  • Task 90: Kneading & Developing Dough Stage
  • Task 91: Fermenting Dough Stage
  • Task 92: Shaping & Proofing Dough Stages
  • Task 93: Slashing & Baking Dough Stage
  • Task 94: Cooling & Storing Bread Stage
  • Task 95: How to Shape an Épi
  • Task 96: Practice Activities & Recipes
Review
Unit Review & Assessment
  • Task 97: Unit Review & Quiz Preparation
  • Task 98: Unit Quiz
End of Unit 7
Unit 8: Desserts
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Orientation
Unit Introduction
  • Task 99: Unit Orientation & Objectives
  • Task 100: What to Expect in this Unit
  • Task 101: Complete Your Self-Assessment
  • Task 102: Unit Pre-Assessment
Fruit as a Dessert
  • Task 103: Fruit in its Simplest Form | Introduction
  • Task 104: Frozen Fruit Pops (Ice Lollies)
  • Task 105: Fruit Sorbets & Ice Creams
  • Task 106: Chocolate Cherry Banana Nice Cream
  • Task 107: Baked Apple Roses
Raw Desserts
  • Task 108: Raw Desserts | Introduction
  • Task 109: Raw Cakes & Pies
  • Task 110: Accents, Sauces, Compotes
  • Task 111: Basics of Raw Chocolate
  • Task 112: Activity | Chocolate Ganache Torte
Cooked Desserts
  • Task 113: Cooked Desserts | Introduction
  • Task 114: Baked Desserts | Practice Activity
  • Task 115: Truffles
Review
Unit Review & Assessment
  • Task 116: Unit Review & Quiz Preparation
  • Task 117: Unit Quiz
End of Unit 8
Unit 9: Plating
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Plating
  • Task 118: Plating | Introduction
  • Task 119: Your Canvas | The Plate
  • Task 120: Presentation Styles
  • Task 121: The Rule of Thirds | Odds and Evens
  • Task 122: Building Your Dish
  • Task 123: Activity | Plating a Plant Based Dish
End of Unit 9
Unit 10: Course Assessment & Resource Library -
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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 124: Survey | Share Your Course Feedback
  • Task 125: Your Final Exam Preparation
  • Task 126: Course Final Exam -
  • Task 127: Get Your Plant-Based Pro Badge
  • Task 128: Books, Websites & Other References
  • Task 129: Additional Recipes
End of Unit 10

Course Description

This course serves as a supplemental class with updated content to support Rouxbe's longstanding Plant-Based Professional Certification course. This course includes new content related to global flavors, food photography, fermentation, grilling, meat substitutes, desserts, plating and bread baking in addition to over 60 new recipes.

Course Highlights

Course Objectives

  • Identify and explain complementary and professional skills
  • Demonstrate culinary proficiency in foundational dry methods, such as grilling
  • Practice advanced recipe development with plant-based cuisine
  • Prepare plant-based meat, cheese, and dairy substitutions
  • Use your smartphone to take captivating and beautiful pictures of food
  • Understand the basics of fermentation
  • Explore and appreciate plant-based cuisines and foods around the world
  • Understand the basics of bread making
  • Entertain with attention to plating and presentation

Course Description

This course serves as a supplemental class with updated content to support Rouxbe's longstanding Plant-Based Professional Certification course. This course includes new content related to global flavors, food photography, fermentation, grilling, meat substitutes, desserts, plating and bread baking in addition to over 60 new recipes.

Course Highlights

Course Objectives

  • Identify and explain complementary and professional skills
  • Demonstrate culinary proficiency in foundational dry methods, such as grilling
  • Practice advanced recipe development with plant-based cuisine
  • Prepare plant-based meat, cheese, and dairy substitutions
  • Use your smartphone to take captivating and beautiful pictures of food
  • Understand the basics of fermentation
  • Explore and appreciate plant-based cuisines and foods around the world
  • Understand the basics of bread making
  • Entertain with attention to plating and presentation