Courses > The Cook's Roadmap: Level 2

The Cook's Roadmap: Level 2

All Levels

870 Students

Course Overview

Continue down the rabbit hole to learn more about nutrition, mastering advanced techniques, expanding your palate and controlling the level of adventure in your cooking. In this course, the Map of Cooking comes into focus as you begin to unlock the secrets behind flavor development and recipe ada…

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Course Objectives

At the end of this course you'll be able to:
  • Master knife skills—you are what you cut!
  • Learn about sauces and how to improvise them
  • Be able to source, store and prepare the highest-quality fish
  • Advance your techniques for preparing meat and poultry
  • Expand your vegetable cookery repertoire
  • Incorporate dark stocks, broths and short stocks
  • Understand slow-cooking methods, such as stewing and braising
  • Practice dry-heat cooking techniques, such as sautéing and stir-frying
  • Enter the slow food cooking world and learn to stew or braise any cut
  • Create planning strategies that will make cooking stress-free
  • Deepen your knowledge of egg cookery: omelets, poaching, frittatas
  • Expand your understanding of how and when to develop flavor
  • Understand oils, product labels and nutrient density

Course Syllabus

Unit 1: Course Orientation

Welcome back to the Rouxbe Cooking School. In this unit, you will review where you are on the Map of Cooking. It’s time to gather your tools and get prepared to go deeper into the skills, techniques and nutrition information you will need along the path to becoming a better cook.

Lesson 1
Course Orientation – Cook’s Roadmap Level 2

In this unit, you will review where you are on the Map of Cooking. It’s time to gather your tools and get prepared to go deeper into the skills, techniques and nutrition information you will need along the path to becoming a better cook.

Unit 2: Level 1 Review

In this unit, you will begin by reviewing the basic knife skills that you learned in Level 1. You will be able to develop your technique for dry and moist-heat cooking methods, such as roasting and steaming. You are introduced to the basics of preparing grains and salads while you learn to work with kale and brown rice. You will learn how to make a basic vinaigrette that is extremely versatile and an excellent tool to have in your cooking repertoire.

Lesson 1
Unit Orientation

Lesson 2
Lesson 1: Level 1 Review & Back to the Knife

Level one reviews your knife techniques and the Map of Cooking.

Lesson 3
Lesson 2: Dry- & Moist-Heat Review

This lesson reviews the dry and moist heat cooking techniques with a variety of recipes for you to practice.

Lesson 4
Lesson 3: Salad & Grains

This lesson reviews your salad and grain preparation techniques with a variety of recipes for you to practice.

Lesson 5
Unit Review and Assessment

Unit 3: Whole Foods & Nutrition Level 2

In this unit, you will gain a deeper appreciation for the power of whole foods and how the nutrition elements provide function for the human body. You will learn how to correctly read a food product label, ingredient list and Nutrition Facts table, and look at the effects of sugar and fats on health.

Lesson 1
Unit Orientation

Lesson 2
Lesson 4: Macronutrient Requirements

This lesson gives deeper insight into how carbohydrates, protein, fiber and fat work in the human body.

Lesson 3
Lesson 5: Micronutrient Requirements

This lesson gives deeper insight into the roles and requirements of vitamins, minerals and enzymes in the human body.

Lesson 4
Lesson 6: 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 5
Lesson 7: Fats & Oils

The function of good and bad fats on health will be discussed in this lesson.

Lesson 6
Unit Review and Assessment

Unit 4: Egg Basics

Fresh eggs from healthy chickens can make a great whole foods snack or meal. 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.

Lesson 1
Unit Orientation

Lesson 2
Lesson 8: Egg Anatomy, Boiling & Scrambling

In this lesson you will become familiar with egg anatomy and will practice boiling and scrambling.

Lesson 3
Lesson 9: Frying, Basting & Poaching

You will learn to fry, baste and poach fresh eggs in this lesson.

Lesson 4
Lesson 10: How to Make an Omelet

A perfectly-cooked omelet can be a sublime eating experience, and while it does take a bit of practice, making a great omelet is within everyone’s reach.

Lesson 5
Unit Review and Assessment

Unit 5: Dry Heat Cooking Methods Part 2

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. When learning how to sauté, there are a few things you need to understand before you can master this cooking technique. In this unit, we will cover these key steps required for sautéing success.

Lesson 1
Unit Orientation

Lesson 2
Lesson 11: How to Sauté & Pan Toss

In this lesson, you will learn the motion of pan tossing and how to properly toss foods while cooking.

Lesson 3
Lesson 12: Introduction to Stir-Frying

In this lesson, you will learn about the importance of high heat stir-frying and the many advantages of this extremely versatile cooking technique.

Lesson 4
Lesson 13: How to Stir-Fry

In this lesson, you will practice the technique of stir-frying with a variety of foods.

Lesson 5
Unit Review and Assessment

Unit 6: How to Make Stock

In this unit, 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. You will practice making a variety of different stocks that will be incorporated into nourishing dishes such as chicken pot pie and French onion soup.

Lesson 1
Unit Orientation

Lesson 2
Lesson 14: How to Make Stock

In this lesson, you will learn the fundamentals of making stock.

Lesson 3
Lesson 15: How to Make Dark Stock

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 4
Lesson 16: How to Make Broth & Short Stock

This lesson builds upon the skills and techniques learned in the previous lessons on How to Make Stock Fundamentals and How to Make Dark Stock. Here you will learn the differences between a broth and a stock as they are often confused.

Lesson 5
Unit Review and Assessment

Unit 7: Moist-Heat Cooking Methods Part 2

In this unit, 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. You will learn how to choose and prepare meat for stewing and how to build a stew by adding various layers of flavor. You will learn how to cook a stew, test it for doneness and how to finish the sauce prior to serving.

Lesson 1
Unit Orientation

Lesson 2
Lesson 17: Searing (Dry-Heat)

In this lesson, you will learn how searing works. 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 3
Lesson 18: Combination Cooking

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 4
Lesson 19: Braising

In this lesson, you will learn the technique of braising. While many vegetables, such as fennel or Belgian endive can be braised, the ingredients that benefit most from this cooking method are tough and coarse cuts of meat.

Lesson 5
Unit Review and Assessment

Unit 8: Soups & Sauces

In this unit, you will learn how to create a classic roux, a clear broth based soup and veloute sauce. After learning these basic sauces, broths and starch based soups 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, chimichurri, romesco and arrabiata sauce.

Lesson 1
Unit Orientation

Lesson 2
Lesson 20: 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 3
Lesson 21: How to Make Velouté

In this lesson, you will learn about velouté sauce and the components used to make it, and how to vary a basic velouté sauce to compliment the flavor profiles of the many dishes you will be able to create.

Lesson 4
Lesson 22: Roux-Based Soups

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 5
Lesson 23: Broth- and Stock-Based Soups

In this lesson, we will walk you through the process of making a stock-based soup. Just by following a few key steps, you’ll be able to create many tasty soups.

Lesson 6
Lesson 24: Starch-Based Thick Soups

In this lesson, you will learn about starch-based thick soups and how to make them. You will also learn how to adjust their texture and how to finish and serve them.

Lesson 7
Lesson 25: How to Make Pan Sauces

In this lesson, we will show you how to properly develop sucs and how to utilize them to build delicious pan sauces.

Lesson 9
Lesson 26: Other Sauces

In this lesson, you will use your sauce making techniques to learn a variety of new sauces.

Lesson 10
Unit Review and Assessment

Unit 9: Premium Beef Cuts

This unit will teach you how to identify, prepare and cook premium cuts of beef. You will need to prepare one beef recipe from our selection and self assess. Learning how to choose a specific cut of beef and choosing the proper technique for a specific cut is essential to insuring a successful end product. You will be asked to take a trip to your local butcher shop and discuss what you have learned.

Lesson 1
Unit Orientation

Lesson 2
Lesson 27: 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. You will also learn about the importance of marbling…and how the type of aging impacts both the quality and cost of meat.

Lesson 3
Lesson 28: Prepping Premium Steaks

In this lesson, you will learn how to prep, temper and season premium steaks prior to cooking.

Lesson 4
Lesson 29: 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. We will compare the results of each so you can practice and discover which method you might prefer.

Lesson 5
Lesson 30: How to Roast Prime Rib

In this lesson, you will learn how to roast prime rib. You will learn how to select the best prime rib and how to properly prepare prime rib for roasting.

Lesson 6
Unit Review

Unit 10: Fish Fundamentals

In this unit, you will learn how to properly buy, store and handle fish and seafood. At the end of this unit you will be able identify doneness of specific fish, learn to cook different seafood dishes such as, Thai coconut prawns and cod Provencal.

Lesson 1
Unit Orientation

Lesson 2
Lesson 31: How to Buy & Store Fish

In this lesson, you will learn the fundamentals for cooking and safely handling fish and seafood.

Lesson 3
Lesson 32: Cooking Fish Fundamentals

This lesson will introduce you to the basics of cooking delicious, tender fish.

Lesson 4
Lesson 33: 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.

Lesson 5
Unit Review (copy)

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

Below is a snapshot of real student photos from the course. Once you learn the foundational techniques of cooking, you too can begin to create an endless number of delicious dishes!
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

by Jennifer H.
by Sandra M.

Practice Recipes

A few of the practice recipes you'll learn in this course.
11 Units | 53 Lessons | 234 Videos
Unit 1: Course Orientation
Unit 2: Level 1 Review
Unit 3: Whole Foods & Nutrition Level 2
Unit 4: Egg Basics
Unit 5: Dry Heat Cooking Methods Part 2
Unit 6: How to Make Stock
Unit 7: Moist-Heat Cooking Methods Part 2
Unit 8: Soups & Sauces
Unit 9: Premium Beef Cuts
Unit 10: Fish Fundamentals
Unit 11: Final Assessment

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