Courses > Rouxbe Professional Cook's Companion
Course Overview
Professional Cook's Companion is designed to support and complement your culinary training needs. This is a comprehensive resource for aspiring cooks, culinary students, and those already working in the food and culinary industry who seek culinary skill and knowledge development.
This course …
Click to expand...Course Objectives
- Select, handle and maintain a knife and demonstrate knife cuts
- Identify, describe and apply dry-heat cooking methods
- Identify, describe and apply moist-heat cooking methods
- Explain and demonstrate stock, short stock, and broth production
- Prepare and present a variety of classic and contemporary sauces
- Explain and demonstrate principles of egg cookery
- Explain and demonstrate principles of meat, poultry and fish cookery
- Demonstrate knowledge and application of seasoning and flavoring
- Explain and demonstrate principles of pasta, legume, rice, and grain cookery
- Explain and demonstrate principles of salad production and vegetable cookery
- Evaluate and use quality chocolate
- Demonstrate knowledge of basic bread, baking, and gluten functions
- Determine and evaluate basic nutrition in foods
Course Syllabus
Unit 1: Course Orientation
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
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
Unit Orientation
Lesson 2
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 3
Proper Knife Handling
Tackle the techniques behind using most important knife in your kitchen: the chef's knife.
Lesson 4
How to Cut with a Chef’s Knife
Tackle the techniques behind using most important knife in your kitchen: the chef's knife.
Lesson 5
Sharpening Your Knife
Lesson 6
Unit Review
Unit 3: How to Make Stock
In this unit you will learn to prepare the most common types of stocks. Rouxbe will cover the preparation of dark stock, short stock, broths, chicken, veal, beef and vegetable stocks.
Lesson 1
Unit Orientation
Lesson 2
How to Make Stock | Fundamentals
Lesson 3
How to Make Dark Stock
Lesson 4
How to Make Short Stock
Lesson 5
How to Make Broth
Lesson 6
How to Make Veal & Beef Stock
Lesson 7
Unit Review
Unit 4: 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
Unit Orientation
Lesson 2
How to Make Roux
Lesson 3
How to Make Béchamel Sauce
Lesson 4
How to Make Velouté Sauce
Lesson 5
How to Make Tomato Sauce
Lesson 6
How to Make Pan Sauce
Lesson 7
How to Make a Butter Sauce
Lesson 8
How to Make Hollandaise Sauce
Lesson 9
Unit Review
Unit 5: 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
Unit Orientation
Lesson 2
Eggs | Anatomy, Boiling & Scrambling
Lesson 3
Eggs | Frying, Basting & Poaching
Lesson 4
How to Make an Omelet
Lesson 5
How to Make a Frittata
Lesson 6
How to Steam Eggs
Lesson 7
Unit 5 Assessment Quiz
Unit 6: 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
Unit Orientation
Lesson 2
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 3
Pan Tossing
Lesson 4
How to Sweat Ingredients
In this lesson, you will learn the technique of sweating and how to make a basic tomato sauce.
Lesson 5
How to Sauté
Lesson 6
Searing
Lesson 7
How to Bread & Batter Foods
Lesson 8
How to Shallow Fry & Deep Fry
Lesson 9
Introduction to Stir-Frying
Lesson 10
How to Stir-Fry
Lesson 11
Unit Review
Unit 7: 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
Unit Orientation
Lesson 2
Submersion Cooking Methods
In this lesson, you will be introduced to submersion methods of cooking.
Lesson 3
Combination Cooking Fundamentals
Lesson 4
Braising | Combination Cooking
Lesson 5
Stewing | Combination Cooking
Lesson 6
Pot Roasting | Combination Cooking
Lesson 7
Steaming | Introduction
In this lesson, you will be introduced to steaming.
Lesson 8
Steaming | Basics
In this lesson, you will now apply the basics of the steaming technique.
Lesson 9
Unit Review
Unit 8: Meat
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
Unit Orientation
Lesson 2
Beef | Premium Cuts of Steak
Lesson 3
Prepping Premium Steaks for Cooking
Lesson 4
How to Cook Premium Steaks
Lesson 5
How to Roast Prime Rib
Lesson 6
Unit Review
Unit 9: 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
Unit Orientation
Lesson 2
Poultry Fundamentals
In this lesson, you will learn the fundamentals of poultry and how to break down a chicken.
Lesson 3
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 4
Enhancing Basic Roast Chicken
Lesson 5
Unit Review
Unit 10: 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
Unit Orientation
Lesson 2
How to Buy & Store Fish
Lesson 3
Cooking Fish Fundamentals
Lesson 4
How to Pan Fry Fish
Lesson 5
Unit Review
Unit 11: 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
Unit Orientation
Lesson 2
Preserving Vegetable Pigments
Learn how to preserve the pigments in vegetables and how vegetables can be a main course.
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 Roast Vegetables
Lesson 6
Unit Review
Unit 12: How to Make Soup
In this unit, 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
Unit Orientation
Lesson 2
How to Make Broth-Based Clear Soup
Lesson 3
How to Make Stock-Based Clear Soup
Lesson 4
How to Make Roux-Based Soup
Lesson 5
How to Make Starch-Based Thick Soup
Lesson 6
Unit Review
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
Unit Orientation
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 Brine
Lesson 4
How to Use and Cook with Herbs
Lesson 5
How to Marinate Foods
Lesson 6
Unit Review
Unit 14: 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
Unit Orientation
Lesson 2
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 3
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 4
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.
Lesson 5
Unit Review
Unit 15: 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
Unit Orientation
Lesson 2
How to Cook Dried Legumes
In this lesson you will begin to understand how to buy, store, soak, and prepare dried legumes.
Lesson 3
Unit Review
Unit 16: 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
Unit Orientation
Lesson 2
Rice Basics
In this lesson, you will learn the basics of cooking rice.
Lesson 3
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 4
Cooking Rice | Pilaf Method
In this lesson, you will apply the pilaf method to cooking rice.
Lesson 5
The Risotto Method
Lesson 6
How to Vary Risotto
Lesson 7
How to Cook Grains
In this lesson, you will learn how to shop for and cook whole grains.
Lesson 8
How to Make Polenta
Lesson 10
Unit Review
Unit 17: 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
Unit Orientation
Lesson 2
Salad Greens | Selecting & Preparing
In this lesson, you will learn how to select and prepare different types of salad greens.
Lesson 3
Salad Dressing & Vinaigrette
In this lesson, you will learn how to make basic vinaigrettes
Lesson 4
Unit Review
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
Unit Orientation
Lesson 2
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 3
How to Make Bread | Basics
Lesson 4
Stages of Bread Making
Lesson 5
How to Shape an Epi
Lesson 6
How to Make Crêpes
Lesson 7
Unit Review
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 basics: 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
Unit Orientation
Lesson 2
Basics of Quality Chocolate
Lesson 3
Unit Review
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
Unit Orientation
Lesson 2
The Basics of Plating
Lesson 3
Unit Review
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
Unit Orientation
Lesson 2
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 3
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 4
Fats & Oils
The function of good and bad fats on health will be discussed in this lesson.
Lesson 5
Diets and Dietary Restrictions
In this lesson, you will gain insight into cooking for people with different dietary restrictions and ways of eating.
Lesson 6
Unit Review
Unit 22: Course Review and Exam
Good luck! This course covered a very large amount of content, and this final is comprehensive and thus derives questions from all previous units in the course.
Go back and review previous practice quizzes (in lessons) and flash cards (in unit reviews) to sharpen your mind before you take the final exam.
Lesson 1
Course Review
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
