In this course, you will learn how to handle your chef's knife like a pro. You will also learn about basic nutrition and what the heck macro and micro nutrients are and how they fit into your diet. This course will also teach your how to roast the perfect chicken as well as delicious roast vegetables. You will also learn about pan-frying, roasting, steaming, sweating, making salads, how to cook grains, how to buy and cook pasta and so much more.
You will also learn about the Map of Cooking, a framework for thinking about cooking food, modeled after the thought process of real professional chefs. This top-down view helps students not only understand the landscape of cooking, but breaks cooking down into clear, conceptual pieces that can be mixed and matched to better understand, master or create new dishes.
This course can be taken on demand, at your own pace. Once purchased, you have access to the course content.
- Begin to handle your knife like a pro
- Learn about whole foods and how they impact your health
- Learn to make delicious salads and dressings
- Be able to cook fluffy grains and tender legumes
- Learn to create homemade pizza and perfectly al dente pasta
- Learn how to steam and roast delicious, nutrient-dense vegetable dishes
- Apply dry-heat methods, master the fry pan and roast the perfect chicken
- Understand moist-heat techniques, such as steaming, poaching and simmering
- Understand stocks, how to prepare and how to use them to boost flavor
- Gain the skills to start improving your health by cooking from scratch
Unit 1: Course Orientation
The Cook’s Roadmap, Level 1 is designed to offer a comprehensive introduction to cooking. The orientation welcomes students to the Rouxbe Online Cooking School and explains the way we have organized and structured the courses. The orientation unit also sets forth expectations that we have for our students and frames what you can expect from the Rouxbe team and your educational experience.
Unit 2: Knife Skills
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.
Unit 3: Course Foundations
This unit introduces Rouxbe’s Map of Cooking and explains the importance of the individual steps and discrete processes that go into cooking food. A whole foods nutritional foundation will be laid to help you understand about the why and how behind selecting nutrient dense food.
Unit 4: Dry-Heat Cooking Methods, Part 1
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, and you will focus on the techniques of sweating and roasting, both of which help build flavor in your food.
Unit 5: Moist-Heat Cooking Methods, Part 1
This unit focuses on moist heat cooking methods. Using submersion methods, you will learn about and then practice stock making, poaching 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.
Unit 6: How to Make Salad & Salad Dressing
This unit focuses on various kinds of salads, salad dressings and vinaigrettes. It guides you through an overview of the various kinds of salad greens and offers insight into how to select, handle and prepare these foods. We highlight the ingredients that are important to vinaigrettes and dressings—such as olive oil, vinegar and basic seasonings that build flavor.
Unit 7: Rice & Grains
This unit introduces rice and grain cookery with attention to basic cooking techniques and flavor development processes. As the unit progresses, you will branch off and learn about whole grains and their culinary uses.
Unit 8: Learn About Wheat & Gluten
In this unit, you get an inside look into gluten; the unique component in wheat that enables us to prepare a variety of common food products from bread to pasta. You will learn what gluten is, what nutritional implications it can have, where it comes from and what culinary functions it serves. At the end of this unit you will prepare a delicious pizza from scratch to share with your friends.
Unit 9: Learn About 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 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.
Unit 10: 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.
The Food You'll Make
2,755 students from beginner to advanced have completed this course from 76 countries.