Courses > Professional Training Units and Lessons
Course Overview
Looking at implementing a culinary training program for your food service organization? Included in this course offering is a full list of our education units and lessons. It's not really a course, but rather an organized collection of content for food service operators to review while assessing …
Click to expand...Course Objectives
- Understand the full breadth of Rouxbe's instructional content
- Evaluate whether Rouxbe can help you reach your organizational objectives
- Create an engaged culinary team with HD instructional videos on-demand.
- Provide a consistent, measurable training and development tool.
- Lower the high cost of employee turnover while improving quality and employee motivation.
- Reinforce basic techniques and concepts learned in your kitchen as often as you need.
- Provide a "virtual sous chef" to reduce required training hours.
- Recruit the most qualified staff with your commitment to next-generation training tools.
Course Syllabus
Unit 1: Orientation to This Lesson Collection
You are about to experience a breakthrough in online culinary training. Start here to experience instructional content that focuses on the food and technique. A new online learning platform and unique assessment features will guide you throughout your culinary journey.
Lesson 1
Sample Course Orientation
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Unit 2: Knives, Knife Cuts & Knife Sharpening
This unit charts a path for you to become more comfortable and proficient with handling a knife. Since a knife is the most important tool in the kitchen, we offer guidance on how to select and care for your knives while giving you ample opportunity to practice your skills.
Lesson 1
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 2
Proper Knife Handling
Tackle the techniques behind using most important knife in your kitchen: the chef's knife.
Lesson 3
How to Cut with a Chef’s Knife
Tackle the techniques behind using most important knife in your kitchen: the chef's knife.
Lesson 4
Sharpening Your Knife
In this lesson, you will learn about the importance of a sharp knife. You will learn about various whetstones and how to care for them and what happens to a knife during sharpening. You will learn how to sharpen, polish and maintain your knives.
Unit 3: How to Make Stock
If you seriously want to learn how to cook well, you need to know how to make stock. By simply using stock rather than water in almost any area of your cooking, you can effortlessly add delicious flavor to the food you cook – even to everyday rice and grains. By having quality stock on hand, not only will you have the foundation of a great dish, you will also be excited and motivated to cook a variety of new dishes.
Lesson 1
How to Make Stock | Fundamentals
In this lesson, you will learn the fundamentals of making stock. You will learn about the equipment required, the basic components, the importance of simmering and skimming and how to strain and cool, defat and store stock.
Lesson 2
How to Make Dark Stock
Here, in this lesson, you will learn the difference between white and dark stocks, how to develop flavor through caramelizing and deglazing and how to make a dark stock from beginning to end.
Lesson 3
How to Make Veal & Beef Stock
In this lesson, you will learn about the slight differences that you will need to apply to produce veal stock and/or beef stock.
Lesson 4
How to Make Short Stock
In this lesson, you will learn how to make a short stock from start to finish. You will learn about the reasons for and the benefits of making this type of stock.
Lesson 5
How to Make Broth
You will learn the differences between a broth and a stock and also learn the process of making either a white or dark broth. By learning this easy process, you will not only be able to incorporate a flavorful broth into your cooking, you will be able to build a variety of different dishes from delicious soups to whole meals.
Unit 4: Dry-Heat Cooking Methods
This unit focuses on dry-heat cooking methods. It will introduce some foundational information on how to heat a pan so you can properly pan fry food. In this unit, you will learn the few key indicators to look for when pan-frying along with some simple yet effective cooking methods that will enable you to master the art of pan frying. This unit will introduce the concepts of sweating, sautéing, bread and battering and the stir-fry technique.
Lesson 1
How to Pan Fry
In this lesson, you will learn and practice the technique of pan frying and will learn how to perform the water test.
Lesson 2
Pan Tossing
In this lesson, you will learn the motion of pan tossing and how to properly toss foods while cooking.
Lesson 3
How to Sweat Ingredients
In this lesson, you will learn the technique of sweating and how to make a basic tomato sauce.
Lesson 4
How to Sauté
When learning how to sauté, there are a few things you need to understand before you can master this cooking technique. In this lesson, we will cover these key steps required for sautéing success.
Lesson 5
Searing
In this lesson, you will understand when to sear foods and how to sear on the stove top so you can add intense flavor and color to your cooking.
Lesson 6
How to Bread & Batter Foods
In this lesson, you will learn about the basic breading and battering components and how to bread and batter foods prior to cooking them.
Lesson 7
How to Shallow Fry & Deep Fry
In this lesson, you will learn how to minimize the negative aspects of fried food by understanding what happens to food during frying, how to choose the proper fat for frying and difference between shallow frying and deep frying.
Lesson 8
Introduction to Stir-Frying
In this lesson, you will learn about the importance of high heat and the many advantages of this extremely versatile cooking technique.
Lesson 9
How to Stir-Fry
In this lesson, you will learn about the five main components of a stir-fry, about a technique known as velveting and a very common sequence used to properly and quickly stir-fry a dish over very high heat.
Unit 5: Moist-Heat Cooking Methods
This unit focuses on moist-heat cooking methods. Using submersion methods, you will learn about and then practice braising, poaching, steaming, stewing and simmering. Moist methods provide a learning platform through which to create a variety of delicious dishes that all use the power of hot liquid or steam for their preparation.
Lesson 1
Submersion Cooking Methods
In this lesson, you will be introduced to submersion methods of cooking.
Lesson 2
Combination Cooking Fundamentals
In this lesson, you will learn the few key steps and fundamentals to combination cooking. Understanding these key basics will help you stew, braise or pot roast without the need for a recipe.
Lesson 3
Braising | Combination Cooking
In this lesson, you will learn the technique of braising.
Lesson 4
Stewing | Combination Cooking
In this lesson, you will learn that the technique of stewing is very similar to braising. There are just a few key differences, which we will cover in this lesson.
Lesson 5
Pot Roasting | Combination Cooking
In this lesson, you will learn the technique of pot roasting.
Lesson 6
Steaming | Introduction
In this lesson, you will learn what steaming is. You will also learn about the advantages of steaming and the various tools available.
Lesson 7
Steaming | Basics
In this lesson, you will now apply the basics of the steaming technique.
Unit 6: Sauces
In this unit, you will learn how to create a classic roux, béchamel and veloute sauce. After learning these basic sauces, you will be able to expand the range of dishes that you can prepare. This unit will give you the opportunity to create delicious savory sauces such as classic tomato, pan sauces, butter based sauces and hollandaise.
Lesson 1
How to Make Roux
In this lesson, you will learn what roux is. You will learn how to make a white, blond and brown roux and the differences between them.
Lesson 2
How to Make Béchamel Sauce
In this lesson, you will learn about béchamel sauce and the ingredients used to make it. You will learn two different methods for making béchamel, how to infuse the sauce with various flavors, how to adjust the consistency to suit the dish you are making and how to finish, store and reheat this extremely versatile sauce.
Lesson 3
How to Make Velouté Sauce
In this lesson, you will learn about velouté sauce and the components used to make it. You will learn the steps to make a basic velouté sauce and how to season, enrich and store it.
Lesson 4
How to Make Tomato Sauce
In this lesson, you will learn how to make tomato sauce using just a few quality ingredients. Once you learn how to choose and prepare these ingredients, you will learn the very simple techniques necessary to build a sauce that has a rich and pure tomato flavor.
Lesson 5
How to Make Pan Sauce
In this lesson, we will show you how to properly develop sucs and how to utilize them to build delicious pan sauces. We will also show you how to integrate your own personal twists to build both simple and complex sauces with many layers of flavor.
Lesson 6
How to Make a Butter Sauce
In this lesson, we will show you how to prepare a basic beurre blanc. You will learn how to serve and hold beurre blanc and how to fix it if it happens to split.
Lesson 7
How to Make Hollandaise Sauce
In this lesson, you will learn about the main components of a hollandaise. You will learn how to make and season a hollandaise, how to hold it prior to serving and how to repair a split or broken sauce.
Unit 7: How to Make Soup
You will be introduced to the four basic soup bases in this unit- broth-based clear, stock-based clear, roux-based, and starch-based.
Lesson 1
How to Make Broth-Based Clear Soup
In this lesson, you will learn how to make broth-based clear soups from scratch.
Lesson 2
How to Make Stock-Based Clear Soup
In this lesson, we will walk you through the process of making a stock-based clear soup.
Lesson 3
How to Make Roux-Based Soup
In this lesson, you will learn about the components of a roux-based soup, how to make a roux-based soup, and how to vary the texture once it is cooked.
Lesson 4
How to Make Starch-Based Thick Soup
In this lesson, you will learn about starch-based thick soups and how to make them.
Unit 8: Eggs
In this unit, you will learn about the anatomy of an egg, about the techniques of boiling, scrambling, frying, basting, and poaching, and you will learn the secrets of delicious fluffy omelets and frittatas.
Lesson 1
Eggs | Anatomy, Boiling & Scrambling
In this lesson, you will learn about the anatomy of an egg. You will learn how to buy and properly store eggs and how to determine the freshness of eggs. You will also learn two basic ways to cook eggs: boiling and scrambling.
Lesson 2
Eggs | Frying, Basting & Poaching
In this lesson, you will learn how to properly pan fry eggs. You will learn how to season and cook eggs to the desired doneness. You will also learn how to baste and poach.
Lesson 3
How to Make an Omelet
This lesson will guide you through the process of making impressive omelets whether they are plain, filled with various ingredients or made with egg whites.
Lesson 4
How to Make a Frittata
In this lesson, you will learn how to make delicious and fluffy, frittatas. You will also learn how to properly prepare the ingredients for a frittata and how much filling to add to achieve a good balance.
Lesson 5
How to Steam Eggs
In this lesson, you will learn how to steam eggs and test eggs for doneness. You will also learn how to incorporate other ingredients into steamed eggs to create a hearty breakfast or fancy brunch.
Unit 9: Vegetables
In this unit, you will be introduced to the fundamentals of vegetable preparation. Focus is given to preserving vegetable pigments, blanching, par-boiling, steaming and roasting a variety of fresh vegetables.
Lesson 1
Preserving Vegetable Pigments
Learn how to preserve the pigments in vegetables and how vegetables can be a main course.
Lesson 2
Cooking Vegetables in Water
In this lesson, you will learn how to cook vegetables in water while preserving their nutrients and color.
Lesson 3
Steaming Vegetables
In this lesson, you will steam and finish many sizes of vegetables.
Lesson 4
How to Roast Vegetables
You will learn how to prepare vegetables for roasting, how to roast vegetables, test vegetables for doneness and how to finish and serve roasted vegetables.
Unit 10: Pasta
The elastic properties of gluten enable pasta to be stretched and shaped into the many different shapes and sizes of pasta.
In this unit, you will learn about gluten, how extruded and laminated pasta are made, the differences between them and when you might choose one over the other. You will also learn how to cook extruded and laminated pasta to perfection, every time.
Lesson 1
How to Select Pasta
In this lesson, you will learn how extruded and laminated pasta are made, the differences between them and when you might choose one over the other. By understanding how pasta is made and knowing how to identify quality pasta, you are guaranteed to have the best pasta-eating experiences.
Lesson 2
How to Cook Pasta
In this lesson, you will learn the essential skills and techniques to properly cook pasta, how to cook dried and fresh pasta and how to test each type for doneness. You will also learn how to match different sauces to the type of pasta you are cooking.
Lesson 3
How to Make Fresh Pasta | Laminated Pasta
In this lesson, you will learn about the types of flour used to make pasta. You will learn how to make pasta dough by hand and by using a food processor. You will also learn how to knead the dough, roll it through a pasta machine and various ways to cut and shape it. Finally, you will learn how to vary the color of pasta dough, so you can add interesting flavor and color to your cooking.
Unit 11: Rice & Grains
In this unit, you will learn about how to prepare rice by steaming and boiling and how to make a pilaf and a risotto. You will also be introduced to the concepts of cooking grains, and how to prepare polenta.
Lesson 1
Rice Basics
In this lesson, you will learn the basics of cooking rice.
Lesson 2
Cooking Rice | Steaming & Boiling Methods
In this lesson, you will learn to make plain and infused white rice, along with brown rice with a flavorful stock.
Lesson 3
Cooking Rice | Pilaf Method
In this lesson, you will apply the pilaf method to cooking rice.
Lesson 4
The Risotto Method
In this lesson, you will learn how to make a basic risotto from start to finish.
Lesson 5
How to Vary Risotto
In this lesson, you will learn how to incorporate various sauces, purees and additional ingredients during the risotto making process.
Lesson 6
How to Cook Grains
In this lesson, you will learn how to shop for and cook whole grains.
Lesson 7
How to Make Polenta
In this lesson, you will learn that by following just a few simple steps, polenta is actually one of the easiest dishes to prepare.
Unit 12: Legumes
In this unit, you will learn how to buy and store dried beans. You will learn how to prepare them for cooking and the advantages of and the various methods in which to soak them. You will also learn how to properly cook and test beans for doneness.
Lesson 1
How to Cook Dried Legumes
In this lesson you will begin to understand how to buy, store, soak, and prepare dried legumes.
Unit 13: Seasoning
This unit introduces the cook to the techniques of correct and balanced seasoning. Brining, salting, cooking with herbs and marinating will be the main focus as you learn to build deep, delicious flavor in your dishes.
Lesson 1
How to Brine
In this lesson, you will learn how to brine.
Lesson 2
Basic Seasoning
In this lesson, you will learn about the types of salt which are commonly used during the cooking process and how salt affects food. You will also learn how to season with salt and when to salt food during the cooking process, so you can bring out the best flavor in your food.
Lesson 3
How to Use and Cook with Herbs
In this lesson, you will learn about common types of culinary herbs, how to buy and store both fresh and dried herbs and how to prepare, use and cook with herbs so you can heighten the flavor of the food you are preparing.
Lesson 4
How to Marinate Foods
In this lesson, you will learn how to incorporate more flavor into food by marinating it.
Unit 14: Salads & Dressings
Fresh and crisp salad greens are a healthy and refreshing part of a balanced diet. By using a variety of greens, salads will not only look visually stunning, but they will taste great.
In this unit, you will learn how to choose and identify an assortment of salad greens. You will learn how to clean and refresh greens and how to dry and store them. You will also learn how to properly dress and toss a salad and how to combine greens in order to compose different salads with a variety of vinaigrettes.
Lesson 1
Salad Greens | Selecting & Preparing
In this lesson, you will learn how to select and prepare different types of salad greens.
Lesson 2
Salad Dressing & Vinaigrette
In this lesson, you will learn how to make basic vinaigrettes
Unit 15: Premium Beef
In this unit, you will learn how to identify the most popular premium cuts of steak that are on the market. You will also learn about the importance of marbling and how the type of aging impacts both the quality and cost of meat. You will also learn a few tips for how to choose the most appropriate steak to suit the type of meal you are making, and you will learn to prepare steaks for cooking and the best cooking techniques, including roasting prime rib.
Lesson 1
Beef | Premium Cuts of Steak
In this lesson, you will learn how to identify the most popular premium cuts of steak that are on the market.
Lesson 2
Prepping Premium Steaks for Cooking
In this lesson, you will learn how to prep, temper and season premium steaks prior to cooking.
Lesson 3
How to Cook Premium Steaks
In this lesson, you will learn how to cook premium steaks using two different methods: the flip-once method and the flip-often method.
Lesson 4
How to Roast Prime Rib
In this lesson, you will learn how to roast prime rib.
Unit 16: Poultry
In this unit, you will learn about the basic anatomy of poultry and the difference between white and dark meat. You will learn how to break down a chicken, and how to carve a whole bird it once it is cooked. You will learn how to perfectly roast a whole chicken and create delicious gravies and enhancements to go with it.
Lesson 1
Poultry Fundamentals
In this lesson, you will learn the fundamentals of poultry and how to break down a chicken.
Lesson 2
How to Roast a Whole Chicken
In this lesson, you will learn how to roast and carve a whole chicken, and how to make a delicious gravy.
Lesson 3
Enhancing Basic Roast Chicken
In this lesson, we will show you how to add even more flavor and moisture to your chicken. We will also show you ways to achieve the ultimate crispy skin and how to use the pan juices to make a delicious sauce to serve with the chicken.
Unit 17: Fish
This unit introduces the cook to the fundamentals of proper buying, storing and cooking of a variety of fish. A focus is given to how to properly pan-fry fish.
Lesson 1
How to Buy & Store Fish
In this lesson, we will show you how to identify and store quality fish.
Lesson 2
Cooking Fish Fundamentals
In this lesson, you will learn the differences between lean and oily fish and how to prepare fish for cooking. You will also learn how to retain moisture when cooking fish and how to test fish for doneness.
Lesson 3
How to Pan Fry Fish
In this lesson, we’ll walk you through the process of pan frying thin or thick pieces of fish over low or high heat.
Unit 18: Breads, Doughs & Batters
In this unit, you will learn about gluten, flour, yeast, water and salt and their functions in bread making. You will learn how to be able to correctly identify the anatomy of a grain. You will also learn about the necessary tools and stages required for making basic bread, how to shape and epi and how to make successful crepes.
Lesson 1
Wheat & Gluten
Wheat is one of the most common grains used in everyday foods. In this lesson, you get an inside look into gluten, the magical component in wheat that enables us to make so many wonderful products. You will learn what gluten is, where it comes from, and when gluten is and isn’t your friend.
Lesson 2
How to Make Bread | Basics
In this lesson, you will learn about flour, yeast, water and salt and their functions in bread making.
Lesson 3
Stages of Bread Making
In this lesson, you will learn the basics of making bread.
Lesson 4
How to Shape an Epi
In this lesson, we are going to show you how to shape an épi.
Lesson 5
How to Make Crêpes
In this lesson, you will learn about the basic equipment required for making crêpes and how to prepare, flavor and tweak a basic batter in order to create ultra-thin crêpes.
Unit 19: Chocolate
In this unit, you will learn about the basics of chocolate. You will learn about the cacao tree and how cacao beans are processed, and you will learn the basicis cocoa powder, dutching and cocoa butter. You will learn how chocolate is processed into varieties of dark, milk and white chocolate, and you will prepare chocolate based recipes.
Lesson 1
Basics of Quality Chocolate
In this lesson, you will learn the basics of where chocolate comes from, how it is created and how to work with it.
Unit 20: Plating
Excellent, consistent, and quick plating takes just a bit of forethought, practice and skill.
In this unit, you will identify the anatomy of a plate, look at plate design, know how to set up your workstation in order to efficiently plate, sauce and garnish and how to inspect a finished plate before serving it to a diner.
Lesson 1
The Basics of Plating
In this lesson, we will share a few of the guidelines that cooks use every day in professional kitchens. If you follow these simple guidelines, your plating will improve dramatically.
Unit 21: Nutrition In The Kitchen
This unit allows the cook to begin to build a nutritional foundation that will help shape decisions related to personal health and our food supply, and shed light on various dietary restrictions that could influence cooking.
Lesson 1
Whole Foods Nutrition Foundations
In this lesson, you'll learn about the components of a whole foods approach to eating, as well as the differences between processed and whole foods.
Lesson 2
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 3
Fats & Oils
The function of good and bad fats on health will be discussed in this lesson.
Lesson 4
Diets and Dietary Restrictions
In this lesson, you will gain insight into cooking for people with different dietary restrictions and ways of eating.
Unit 22: Food Safety
Foodborne illness can be an issue both inside and outside of the home, regardless of how well we think we know our food supply chain. Symptoms can range from an upset stomach to nausea, diarrhea or vomiting. In this unit, you’ll learn techniques and habits to keep your loved ones happy and healthy.
Lesson 1
Introduction to Food Safety
In this lesson, you will learn about the importance of food safety.
Lesson 2
Handwashing
In this lesson, you’ll learn about when to wash your hands, and how to wash your hands properly.
Lesson 3
Buying Food
In this lesson you’ll learn about foodsafe ways to buy groceries. You’ll learn what makes certain items potentially hazardous foods, and how to handle and select them safely. You’ll also learn best practices for getting food home from the grocery store in a foodsafe manner.
Lesson 4
Storing Food
In this lesson, you will learn about the proper storage of food in the refrigerator and freezer, as well as dry storage. You’ll also learn about the order in which to put away groceries, how to separate food from chemicals and cleaners, and how to properly deal with leftovers.
Lesson 5
Preparing Food
In this lesson, you’ll learn about cross-contamination and how to avoid it. You’ll learn about the danger zone and the importance of controlling temperature when cooking, cooling and reheating food. You’ll also learn how to use a thermometer properly and when it’s appropriate to use one, and how to microwave food safely.
Lesson 6
Cleaning Up
In this lesson, you’ll learn the importance of keeping a clean kitchen, and when and how to clean it. You’ll learn the difference between cleaning and sanitizing, and how these concepts apply to food preparation surfaces like counters and cutting boards.
Student Work
Aloo Gobi
This is one of our favorite Indian dishes. This Punjabi-style cauliflower and potato dish is layered with depth and flavor. View More
Herb Roasted Rack of Lamb
Herb roasted rack of lamb with curried couscous and glazed carrots. For this recipe I finely chop parsley,rosemary and thyme, add a ... View More
helping the boys get out early
I could tell the sign was a little blurry in my picture but it read "Zach Saffle came in on his night off to help close the dish pit... View More
He Offered to Wash Dishes for Me
I offered to cover Jack in the dish area while he was on his break so it didn't get backed up. His reaction was quite surprising in... View More
Cut Trimmings
1. I could use them to make a carrot soup. 2. I could pulse them in the food processor and use them in salads and/or grain dishes,... View More
Offer of help
Helping Trish bartend with a few drinks and cleaning up her bar. Had a big smile and a good time helping out a friend accomplish her... View More
Going above and beyond to help out a server and a guest!
I described to Spenser (server) that I would happily go out of my way tonight to accommodate any guest with a serious allergy (on my... View More
The Offer of Help
Jaclyn was quite excited when I offered her help with her portfolio for school, having a male in her portfolio will set her apart fr... View More
Romancing Above and Beyond
This was probably one of the most fun and interesting activities that I have done in a long time! She was taken by surprise, couldn'... View More
cut trimmings
1) the skins and tops could be use as compost, or could feed it to pigs, fatten them up, then butcher them for some delicious pork c... View More
Helping Co-workers
This is a picture of Jan she works in the front of our dining room. I went out today and asked if she needed anything, if the studen... View More
Seafood Spaghetti And Classic Caesar Salad
This dish reminds me of when my parents would cook my favourite two dishes. My Mother would make the seafood pasta, and my father wi... View More
Practice Recipes
