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The Cook's Roadmap: An Introduction

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Unit 1: Course Orientation
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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.
Orientation
Course Orientation - Cook's Roadmap Level 1
  • Task 1: Welcome to the Rouxbe Culinary School
  • Task 2: Series and Course Overview
  • Task 3: Course Structure & Assessments
  • Task 4: What We Expect from You
  • Task 5: What You Can Expect From Rouxbe
  • Task 6: What’s the Big Deal With the Path?
  • Task 7: Kitchen Tools Useful for This Course
  • Task 8: Stocking Your Pantry Items for This Course
  • Task 9: Keys to Food Safety
  • Task 10: Quick Safety Quiz
  • Task 11: Complete Your Course Self Assessment
End of Unit 1
Unit 2: Knife Skills
View Tasks
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.
Orientation
Unit Orientation
  • Task 12: Unit Orientation & Objectives
  • Task 13: You Are What You Cut
  • Task 14: Unit Pre-Assessment
Lesson 1: Selecting a Knife Set
  • Task 15: Selecting a Kitchen Knife Set
  • Task 16: Practice Quiz
Lesson 2: Proper Knife Handling
  • Task 17: Handling a Chef's Knife
  • Task 18: The Bench Scraper Practice Activity
  • Task 19: Hone Your Knife Practice
  • Task 20: Cut 10 Feet of Celery
  • Task 21: Practice Quiz
Lesson 3: How to Cut with a Chef’s Knife
  • Task 22: How to Cut Using a Chef's Knife
  • Task 23: Dicing Ingredients Practice
  • Task 24: Prepare a Raw Vegetable Salsa
  • Task 25: Make Minestrone Soup
  • Task 26: Practice Quiz
Review
Unit Review
  • Task 27: Unit Review & Quiz Preparation
  • Task 28: Unit 2 Assessment Quiz
End of Unit 2
Unit 3: Course Foundations
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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.
Orientation
Unit Orientation
  • Task 29: Unit Orientation & Objectives
  • Task 30: Unit Pre-Assessment
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Lesson 4: What is the Map of Cooking
  • Task 31: Discover the Map of Cooking
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Lesson 5: Cooking Methods
  • Task 32: Cooking Methods
  • Task 33: Methods Covered in This Course
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Lesson 6: Our Whole Foods Approach
  • Task 34: Our Whole Foods Approach
  • Task 35: Our Whole Foods Philosophy
  • Task 36: Where Does Your Food Come From?
  • Task 37: Refined & Processed Foods
  • Task 38: Whole Foods and Nutrient-Dense Foods
  • Task 39: Daily Nutrient Requirements Wheel
  • Task 40: Macronutrients
  • Task 41: Micronutrients
  • Task 42: Tips for Healthy Living
  • Task 43: Shopping Strategies
  • Task 44: Strategies for Stocking Your Pantry
  • Task 45: Practice Quiz
Lesson 7: Basic Seasoning
  • Task 46: How to Season with Salt
  • Task 47: Shopping Activity
  • Task 48: Practice Quiz
Review
Unit Review
  • Task 49: Unit Review & Quiz Preparation
  • Task 50: Unit 3 Assessment Quiz
End of Unit 3
Unit 4: Dry-Heat Cooking Methods, Part 1
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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.
Orientation
Unit Orientation
  • Task 51: Unit Orientation & Objectives
  • Task 52: Unit Pre-Assessment
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Lesson 8: Introduction to Pan Frying
  • Task 53: Pan Frying
  • Task 54: Perform the Water Test
  • Task 55: Pan Frying Challenge Questions
  • Task 56: Pan Fry Chicken Breast Medallions
  • Task 57: Pan Frying Thick vs. Thin Ingredients
  • Task 58: Practice Quiz
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Lesson 9: Sweating
  • Task 59: How to Sweat Ingredients
  • Task 60: Sweating for Flavor Development
  • Task 61: Make a Tomato Sauce
  • Task 62: Practice Quiz
Lesson 10: How to Roast Vegetables
  • Task 63: How to Roast Vegetables
  • Task 64: Roasted Brussels Sprouts
  • Task 65: Roasted Cauliflower
  • Task 66: Roasted Potatoes | Hasselback Potatoes
  • Task 67: Practice Quiz
Lesson 11: Poultry Fundamentals
  • Task 68: Poultry Fundamentals
  • Task 69: Break Down a Chicken
  • Task 70: Lemon Chicken with Pine Nuts and Olives
  • Task 71: Practice Quiz
Lesson 12: How to Roast a Whole Chicken
  • Task 72: How to Roast a Whole Chicken
  • Task 73: Learn How to Roast & Carve a Chicken
  • Task 74: Make Homemade Gravy
  • Task 75: Practice Quiz
Review
Unit Review
  • Task 76: Unit Review & Quiz Preparation
  • Task 77: Unit 4 Assessment Quiz
End of Unit 4
Unit 5: Moist-Heat Cooking Methods, Part 1
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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.
Orientation
Unit Orientation
  • Task 78: Unit Orientation & Objectives
  • Task 79: Unit Pre-Assessment
Lesson 13: Submersion Cooking Methods
  • Task 80: Submersion Cooking Methods
  • Task 81: Submersion Activity
  • Task 82: Make Vegetable or Court Bouillon
  • Task 83: Soup Practice
  • Task 84: Practice Quiz
Lesson 14: Preserving Vegetable Pigments
  • Task 85: Preserving Vegetable Pigments
  • Task 86: Vegetables: The New Main Course
  • Task 87: Green Beans with Cambazola & Pinenuts
  • Task 88: Avocado Snack Options
  • Task 89: Practice Quiz
Lesson 15: Cooking Vegetables in Water
  • Task 90: Cooking Vegetables in Water
  • Task 91: Understanding Cooking Times
  • Task 92: Blanching & Parboiling
  • Task 93: The Potato Experiment
  • Task 94: Practice Quiz
Lesson 16: Steaming Introduction
  • Task 95: Steaming Introduction
  • Task 96: Practice Quiz
Lesson 17: Steaming Basics
  • Task 97: Steaming Basics
  • Task 98: Steam Marinated Chicken
  • Task 99: Steam Broccoli with Bragg Liquid Aminos
  • Task 100: Practice Quiz
Lesson 18: Steaming Vegetables
  • Task 101: Steaming Vegetables
  • Task 102: Steamed Potatoes, Three Ways
  • Task 103: Finishing Steamed Vegetables
  • Task 104: Preparing & Reheating with Steam
  • Task 105: Practice Quiz
  • Task 106: Make Steamed Mashed Potatoes
Review
Unit Review
  • Task 107: Unit Review & Quiz Preparation
  • Task 108: Unit 5 Assessment Quiz
End of Unit 5
Unit 6: How to Make Salad & Salad Dressing
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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.
Orientation
Unit Orientation
  • Task 109: Unit Orientation & Objectives
  • Task 110: Unit Pre-Assessment
Lesson 19: Salad Greens | Selecting & Preparing
  • Task 111: Salad Greens | Selecting & Preparing
  • Task 112: Quality Olive Oils for Salads
  • Task 113: How to Choose Quality Balsamic Vinegar
  • Task 114: Get to Know Your Greens!
  • Task 115: Practice Quiz
Lesson 20: Salad Dressing & Vinaigrette
  • Task 116: Salad Dressing & Vinaigrette
  • Task 117: How to Prepare Dressings & Vinaigrettes
  • Task 118: Make Carrot Salad
  • Task 119: Make a Tossed Salad
  • Task 120: Make Salade Lyonnaise
  • Task 121: Expanding Your Vinaigrette Repertoire
  • Task 122: Make Soy-Sesame Vinaigrette
  • Task 123: Practice Quiz
Review
Unit Review
  • Task 124: Unit Review & Quiz Preparation
  • Task 125: Unit 6 Assessment Quiz
End of Unit 6
Unit 7: Rice & Grains
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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.
Orientation
Unit Orientation
  • Task 126: Unit Orientation & Objectives
  • Task 127: Unit Pre-Assessment
Lesson 21: Rice Basics
  • Task 128: Rice Basics
  • Task 129: Shopping Activity
  • Task 130: Practice Quiz
Lesson 22: Cooking Rice
  • Task 131: Cooking Rice
  • Task 132: Make Steamed Rice | Plain
  • Task 133: Make Steamed Rice | Infused
  • Task 134: Make Brown Rice Using a Flavorful Stock
  • Task 135: Practice Quiz
Lesson 23: Cooking Rice | Pilaf Method
  • Task 136: Cooking Rice | Pilaf Method
  • Task 137: Make Rice Pilaf
  • Task 138: Varying & Enhancing a Basic Pilaf
  • Task 139: Make This Delicious Pilaf with Lentils
  • Task 140: Practice Quiz
Lesson 24: How to Cook Grains
  • Task 141: How to Cook Grains
  • Task 142: Shopping Activity
  • Task 143: Cooking Grains Activity
  • Task 144: Practice Quiz
Review
Unit Review
  • Task 145: Unit Review & Quiz Preparation
  • Task 146: Unit 7 Assessment Quiz
End of Unit 7
Unit 8: Learn About Wheat & Gluten
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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.
Orientation
Unit Orientation
  • Task 147: Unit Orientation & Objectives
  • Task 148: Unit Pre-Assessment
Lesson 25: Wheat & Gluten
  • Task 149: Wheat & Gluten Video Lesson
  • Task 150: Label the Wheat Diagram
  • Task 151: Store Observation Activity
  • Task 152: Health Considerations with Gluten
  • Task 153: Practice Quiz
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Lesson 26: Make Pancake Recipes
  • Task 154: Prepare Pancake Batter
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Lesson 27: Make Pizza
  • Task 155: Make Homemade Pizza
Review
Unit Review
  • Task 156: Unit Review & Quiz Preparation
  • Task 157: Image Select Activity: Developing Gluten
  • Task 158: Unit 8 Assessment Quiz
End of Unit 8
Unit 9: Learn About Pasta
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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.
Orientation
Unit Orientation
  • Task 159: Unit Orientation & Objectives
  • Task 160: Unit Pre-Assessment
Lesson 28: How to Select Pasta
  • Task 161: How to Select Pasta Video Lesson
  • Task 162: Shopping Activity
  • Task 163: Practice Quiz
Lesson 29: How to Cook Pasta
  • Task 164: How to Cook Pasta Video Lesson
  • Task 165: Quality Olive Oils for Pasta
  • Task 166: Make Spaghetti Aglio e Olio
  • Task 167: Make Spaghetti and Meatballs with Vegetarian Option
  • Task 168: Make Pasta Boscaiola
  • Task 169: Reorder Sequence Activity
  • Task 170: Practice Quiz
Review
Unit Review
  • Task 171: Unit Review & Quiz Preparation
  • Task 172: Unit 9 Assessment Quiz
End of Unit 9
Unit 10: Final Assessment
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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 173: Dinner Party Assignment
  • Task 174: Your Final Exam Preparation
  • Task 175: Final Course Assessment
End of Unit 10

Course Description

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.

Course Highlights

  • Online cooking course
  • Self-paced online learning & instructor support
  • Over 25 instructional video lessons focus on key techniques
  • Step-by-step supported learning
  • Over 80 delicious video and text recipes
  • Fun interactive knowledge quizzes
  • Practice activities that will build your confidence
  • Private Hello Fresh student community access
  • Earn a "Certificate of Completion"

Course Objectives

  • 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

Course Description

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.

Course Highlights

  • Online cooking course
  • Self-paced online learning & instructor support
  • Over 25 instructional video lessons focus on key techniques
  • Step-by-step supported learning
  • Over 80 delicious video and text recipes
  • Fun interactive knowledge quizzes
  • Practice activities that will build your confidence
  • Private Hello Fresh student community access
  • Earn a "Certificate of Completion"

Course Objectives

  • 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

Knife Skills

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Unit 1: Knife Skills
View Tasks
This course 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.
Orientation
Course Orientation
  • Task 1: Welcome to The Rouxbe Culinary School
  • Task 2: Course Orientation & Objectives
  • Task 3: Complete Your Course Self Assessment
  • Task 4: Rouxbe Pre-Assessment
Selecting a Knife Set
  • Task 5: Selecting a Kitchen Knife Set
  • Task 6: Label the Parts of Chef's Knife
  • Task 7: Practice Quiz
Proper Knife Handling
  • Task 8: Handling a Chef's Knife
  • Task 9: The Bench Scraper Practice Activity
  • Task 10: Hone Your Knife Practice
  • Task 11: Cut 10 Feet of Celery
  • Task 12: Mid-Term Quiz
How to Cut with a Chef’s Knife
  • Task 13: How to Cut Using a Chef's Knife
  • Task 14: Dicing Ingredients Practice
  • Task 15: Prepare a Raw Vegetable Salsa
  • Task 16: Select the Correct Images
  • Task 17: Make Minestrone Soup
  • Task 18: Practice Quiz
Sharpening Your Knife
  • Task 19: Knife Sharpening with a Whetstone
  • Task 20: Practice Quiz
Review
Course Review
  • Task 21: Course Review & Final Exam Preparation
  • Task 22: Final Course Assessment Quiz

Course Description

Start chopping! Learning to use a knife will radically change your kitchen experience. The more comfortable you are cutting food, the more you will cut. The more you cut, the more you cook. The more you cook, the better you feel, so get chopping and change your life.

In this course, you will learn the importance of selecting and caring for your knife- the most useful tool in your kitchen. You will be shown the correct techniques for cutting a variety of foods safely and effectively, and be introduced to cutting skills such as chopping, dicing and mincing. As you practice your skills and become more comfortable and proficient using your knife, you will be given a series of delicious recipes to prepare.

This course can be taken on demand, at your own pace. Once purchased, you have access to the course content and instructor support.

Course Highlights

Course Objectives

  • Understand how to select a knife and knife set
  • Learn how to properly and safely handle a chef's knife
  • Become comfortable cutting with a chef's knife
  • Confidently execute a number of different types of cuts
  • Learn how to sharpen and care for your knife

Course Description

Start chopping! Learning to use a knife will radically change your kitchen experience. The more comfortable you are cutting food, the more you will cut. The more you cut, the more you cook. The more you cook, the better you feel, so get chopping and change your life.

In this course, you will learn the importance of selecting and caring for your knife- the most useful tool in your kitchen. You will be shown the correct techniques for cutting a variety of foods safely and effectively, and be introduced to cutting skills such as chopping, dicing and mincing. As you practice your skills and become more comfortable and proficient using your knife, you will be given a series of delicious recipes to prepare.

This course can be taken on demand, at your own pace. Once purchased, you have access to the course content and instructor support.

Course Highlights

Course Objectives

  • Understand how to select a knife and knife set
  • Learn how to properly and safely handle a chef's knife
  • Become comfortable cutting with a chef's knife
  • Confidently execute a number of different types of cuts
  • Learn how to sharpen and care for your knife

Mastering Your Fry Pan

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Unit 1: Cooking with a Fry Pan (Stainless Steel)
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Welcome to The Rouxbe Cooking School! This short course 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 such as sautéing, stir-frying and sweating, all of which help build flavor in your food.
Orientation
Course Orientation
  • Task 1: Welcome to The Rouxbe Culinary School
  • Task 2: Course Orientation & Objectives
  • Task 3: Complete Your Course Self Assessment
  • Task 4: Rouxbe Pre-Assessment
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Introduction to Pan Frying
  • Task 5: Pan Frying
  • Task 6: Perform the Water Test
  • Task 7: Pan Frying Challenge Questions
  • Task 8: Pan Fry Chicken Breast Medallions
  • Task 9: Pan Frying Thick vs. Thin Ingredients
  • Task 10: Lesson Practice Recipes
  • Task 11: Practice Quiz
Searing
  • Task 12: Searing
  • Task 13: Practice Quiz
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Sweating
  • Task 14: How to Sweat Ingredients
  • Task 15: Sweating for Flavor Development
  • Task 16: Lesson Practice Recipes
  • Task 17: Mid-Term Quiz
How to Sauté
  • Task 18: How to Sauté
  • Task 19: Lesson Practice Recipes
  • Task 20: Practice Quiz
Pan Tossing
  • Task 21: Pan Tossing
  • Task 22: Practice Exercises for Pan Tossing
  • Task 23: Lesson Practice Recipes
  • Task 24: Practice Quiz
Course Review and Final Assessment
  • Task 25: Course Review & Final Exam Preparation
  • Task 26: Final Course Assessment Quiz

Course Description

Becoming a master of your fry pan is within reach. You only need to learn a few key techniques and learn how to use and manage pan temperature.

This course helps you become comfortable with using a fry pan, and allows you to practice and become proficient at some of the main dry-heat cooking techniques that use the fry pan. It will introduce you to skills such as how to properly heat a pan for cooking, how to pan fry, how to sear, sauté, sweat and pan-toss.

This course can be taken on demand, at your own pace. Once purchased, you have lifetime access to the course content.

Course Highlights

Course Objectives

  • Learn how to properly heat a pan
  • Perform the water test
  • Understand how to pan fry
  • Learn how to sear
  • Understand the importance of sweating ingredients for flavor development
  • Learn the pan tossing technique
  • Learn how to sauté

Course Description

Becoming a master of your fry pan is within reach. You only need to learn a few key techniques and learn how to use and manage pan temperature.

This course helps you become comfortable with using a fry pan, and allows you to practice and become proficient at some of the main dry-heat cooking techniques that use the fry pan. It will introduce you to skills such as how to properly heat a pan for cooking, how to pan fry, how to sear, sauté, sweat and pan-toss.

This course can be taken on demand, at your own pace. Once purchased, you have lifetime access to the course content.

Course Highlights

Course Objectives

  • Learn how to properly heat a pan
  • Perform the water test
  • Understand how to pan fry
  • Learn how to sear
  • Understand the importance of sweating ingredients for flavor development
  • Learn the pan tossing technique
  • Learn how to sauté

How to Cook & Make Pasta

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Unit 1: Pasta Essentials
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In this course, 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.
Orientation
Course Orientation
  • Task 1: Welcome to The Rouxbe Culinary School
  • Task 2: Course Orientation & Objectives
  • Task 3: Complete Your Course Self Assessment
  • Task 4: Rouxbe Pre-Assessment
Wheat & Gluten
  • Task 5: Wheat & Gluten Video Lesson
  • Task 6: Image Select Activity
  • Task 7: Store Observation Activity
  • Task 8: Prepare Pancake Batter
  • Task 9: Label the Wheat Diagram
  • Task 10: Practice Quiz
How to Select Pasta
  • Task 11: How to Select Pasta Video Lesson
  • Task 12: Shopping Activity
  • Task 13: Practice Quiz
How to Cook Pasta
  • Task 14: How to Cook Pasta Video Lesson
  • Task 15: Quality Olive Oils for Pasta
  • Task 16: Reorder Sequence Activity
  • Task 17: Pasta Cooking Comparison
  • Task 18: Cooking & Testing for Doneness Activity
  • Task 19: Make Spaghetti Aglio e Olio
  • Task 20: Lesson Practice Recipes
  • Task 21: Mid-Term Quiz
How to Make Fresh Pasta | Laminated Pasta
  • Task 22: How to Make Fresh Pasta | Laminated Pasta
  • Task 23: Make Your Own Laminated Pasta
  • Task 24: Make Pasta Boscaiola
  • Task 25: Additional Practice Recipes for Laminated Pasta
  • Task 26: Practice Quiz
How to Make Tomato Sauce
  • Task 27: How to Make Tomato Sauce
  • Task 28: Make Spaghetti and Meatballs with Vegetarian Option
  • Task 29: Lesson Practice Recipes
  • Task 30: Practice Quiz
Review
Course Review and Final Assessment
  • Task 31: Course Review & Final Exam Preparation
  • Task 32: Final Course Assessment Quiz

Course Description

Pasta is one of the most loved dishes around the world. In Italy, eating a plate of pasta is a daily ritual – a plate of properly-cooked pasta that is. Remarkably, however, most people inadvertently have been eating improperly cooked pasta for most of their lives.

In this course, you will learn the essentials in order to properly select and cook pasta, including the anatomy of wheat and how gluten works. You will learn how to cook both dried and fresh pasta and how to test each type for doneness. You will also learn how to properly drain, sauce and serve pasta.You will be introduced to how to make your own fresh pasta at home, and finally, you will learn how to match different sauces to the type of pasta you are cooking.

Even though cooking pasta is perceived to be very simple, you may be quite surprised to find out how many mistakes are commonly made. If pasta is a mainstay in your culinary repertoire, this course is sure to change the way you enjoy it.

Course Highlights

Course Objectives

  • Understand the properties of gluten
  • Identify the anatomy of wheat
  • Identify different types of pasta and know how to select the best quality
  • Become proficient at making your own pasta from scratch
  • Practice pasta skills with a variety of different recipes

Course Description

Pasta is one of the most loved dishes around the world. In Italy, eating a plate of pasta is a daily ritual – a plate of properly-cooked pasta that is. Remarkably, however, most people inadvertently have been eating improperly cooked pasta for most of their lives.

In this course, you will learn the essentials in order to properly select and cook pasta, including the anatomy of wheat and how gluten works. You will learn how to cook both dried and fresh pasta and how to test each type for doneness. You will also learn how to properly drain, sauce and serve pasta.You will be introduced to how to make your own fresh pasta at home, and finally, you will learn how to match different sauces to the type of pasta you are cooking.

Even though cooking pasta is perceived to be very simple, you may be quite surprised to find out how many mistakes are commonly made. If pasta is a mainstay in your culinary repertoire, this course is sure to change the way you enjoy it.

Course Highlights

Course Objectives

  • Understand the properties of gluten
  • Identify the anatomy of wheat
  • Identify different types of pasta and know how to select the best quality
  • Become proficient at making your own pasta from scratch
  • Practice pasta skills with a variety of different recipes

Cooking Vegetables

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Unit 1: Vegetables
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Incorporating more vegetables into your life definitely does not have to mean boring, woody salads and overcooked carrots! There are many simple, delicious ways to bring more veggies, and therefore more health, into your life!
Orientation
Course Orientation
  • Task 1: Welcome to The Rouxbe Culinary School
  • Task 2: Course Orientation & Objectives
  • Task 3: Complete Your Course Self Assessment
  • Task 4: Rouxbe Pre-Assessment
Preserving Vegetable Pigments
  • Task 5: Preserving Vegetable Pigments
  • Task 6: Green Beans with Cambazola & Pinenuts
  • Task 7: Preserving Pigments in Raw Fruit
  • Task 8: Lesson Practice Recipes
  • Task 9: Practice Quiz
Cooking Vegetables in Water
  • Task 10: Cooking Vegetables in Water
  • Task 11: Cooking Vegetables in Seasoned Water
  • Task 12: Cooking Time Activity
  • Task 13: Blanching & Parboiling Re-Heat Exercise
  • Task 14: Lesson Practice Recipes
  • Task 15: Mid-term Quiz
Steaming Vegetables
  • Task 16: Steaming Vegetables
  • Task 17: Edible Exercise
  • Task 18: Steamed Potatoes, Three Ways
  • Task 19: Finishing Steamed Vegetables
  • Task 20: Preparing & Reheating with Steam
  • Task 21: Make Steamed Mashed Potatoes
  • Task 22: Lesson Practice Recipes
  • Task 23: Practice Quiz
How to Roast Vegetables
  • Task 24: How to Roast Vegetables
  • Task 25: Roasted Eggplant
  • Task 26: Roasted Cauliflower
  • Task 27: Estimated Roasting Times for Vegetables
  • Task 28: Lesson Practice Recipes
  • Task 29: Practice Quiz
Review
Course Review
  • Task 30: Course Review & Exam Preparation
  • Task 31: Final Course Assessment Quiz

Course Description

Incorporating more vegetables into your life definitely does not have to mean boring, woody salads and overcooked carrots! There are many simple, delicious cooking methods and ways to bring more veggies, and therefore more health, into your life! Properly-cooked vegetables are hard to come by. They are either too crunchy or terribly over-cooked. When cooking vegetables, the main objectives are to preserve flavor and color, while achieving the desired texture.

In this course you will learn the basics of vegetable cookery. By understanding vegetable pigments and how to preserve them, the differences between boiling, simmering, blanching and parboiling, steaming and roasting you won’t ever have those childhood fears of eating poorly-cooked vegetables again.

Course Highlights

Course Objectives

  • Understand the importance of preserving vegetable pigments
  • Learn the techniques of blanching and par-boiling and why they are essential for flavor and texture
  • Learn how to steam and finish steamed vegetables
  • Learn how to properly roast a variety of different vegetables
  • Practice preparing a variety of different vegetables that will enhance your meals and your health

Course Description

Incorporating more vegetables into your life definitely does not have to mean boring, woody salads and overcooked carrots! There are many simple, delicious cooking methods and ways to bring more veggies, and therefore more health, into your life! Properly-cooked vegetables are hard to come by. They are either too crunchy or terribly over-cooked. When cooking vegetables, the main objectives are to preserve flavor and color, while achieving the desired texture.

In this course you will learn the basics of vegetable cookery. By understanding vegetable pigments and how to preserve them, the differences between boiling, simmering, blanching and parboiling, steaming and roasting you won’t ever have those childhood fears of eating poorly-cooked vegetables again.

Course Highlights

Course Objectives

  • Understand the importance of preserving vegetable pigments
  • Learn the techniques of blanching and par-boiling and why they are essential for flavor and texture
  • Learn how to steam and finish steamed vegetables
  • Learn how to properly roast a variety of different vegetables
  • Practice preparing a variety of different vegetables that will enhance your meals and your health

Grains & Legumes

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Unit 1: Grains & Legumes
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This course introduces you to a variety of grains such as rice, polenta and other whole grains and shows you how to cook them perfectly, without fail. Basic rice making, plus a variety of rice variations such as risotto and pilafs are discussed, as well as the food safety issues surrounding grains. Finally, you will learn how to prepare legumes to add protein and flavor to your grain and vegetable dishes.
Orientation
Course Orientation
  • Task 1: Welcome to The Rouxbe Culinary School
  • Task 2: Course Orientation & Objectives
  • Task 3: Complete Your Course Self Assessment
  • Task 4: Rouxbe Pre-Assessment
Rice Basics
  • Task 5: Rice Basics
  • Task 6: Shopping Activity
  • Task 7: Practice Quiz
Cooking Rice | Steaming & Boiling Methods
  • Task 8: Cooking Rice
  • Task 9: Make Steamed Rice | Plain
  • Task 10: Make Steamed Rice | Infused
  • Task 11: Make Brown Rice Using a Flavorful Stock
  • Task 12: Troubleshooting Cooked Rice
  • Task 13: Practice Quiz
Cooking Rice | Pilaf Method
  • Task 14: Cooking Rice | Pilaf Method
  • Task 15: Make Rice Pilaf
  • Task 16: Varying & Enhancing a Basic Pilaf
  • Task 17: Practice Quiz
The Risotto Method
  • Task 18: The Risotto Method
  • Task 19: Edible Exercise
  • Task 20: Lesson Practice Recipes
  • Task 21: Practice Quiz
How to Vary Risotto
  • Task 22: How to Vary Risotto
  • Task 23: Lesson Practice Recipes
  • Task 24: Mid-term Quiz
How to Cook Grains
  • Task 25: How to Cook Grains
  • Task 26: Shopping Activity
  • Task 27: Cooking Grains Activity
  • Task 28: Lesson Practice Recipes
  • Task 29: Practice Quiz
How to Make Polenta
  • Task 30: How to Make Polenta
  • Task 31: Lesson Practice Recipes
  • Task 32: Practice Quiz
How to Cook Dried Legumes
  • Task 33: How to Cook Dried Legumes
  • Task 34: Italian White Bean Soup
  • Task 35: Chana Masala | Curried Chickpeas
  • Task 36: Vegetable Tagine
  • Task 37: Lesson Practice Recipes
  • Task 38: Practice Quiz
Review
Course Review
  • Task 39: Make This Delicious Pilaf with Lentils
  • Task 40: Course Review & Exam Preparation
  • Task 41: Final Course Assessment Quiz

Course Description

Rice too mushy? Lentils too tough? Quinoa too bitter? This course will turn on your cooking brain and help you understand how to make wholesome grain-based dishes that are fluffy, healthful and delicious!

Grains and legumes are the staple of many cultures around the world, and have been for centuries. If you are going to incorporate them into your diet, best that you know how to make them taste delicious, every time. This course will help lay a foundation for how to cook many popular grains. It will take a deep look at many varieties of rice and how it can be prepared by methods such as steaming, making a pilaf and risotto. Once you learn these methods, we will show you how to use them in a variety of delicious ways.

This course will then discuss how to properly cook various grains and the techniques behind preparing legumes. You will be be able to practice your skills by preparing tasty and healthful recipes.

This course can be taken on demand, at your own pace. Once purchased, you have lifetime access to the course content and instructor support.

Course Highlights

Course Objectives

  • Learn the basics of making perfect rice
  • Understand how to make a pilaf and how to enhance pilaf dishes
  • Learn the risotto method and how to vary the flavors and dishes
  • Learn the basic elements of cooking a variety of grains
  • Understand how to make polenta
  • Learn about legumes and how to prepare and store them

Course Description

Rice too mushy? Lentils too tough? Quinoa too bitter? This course will turn on your cooking brain and help you understand how to make wholesome grain-based dishes that are fluffy, healthful and delicious!

Grains and legumes are the staple of many cultures around the world, and have been for centuries. If you are going to incorporate them into your diet, best that you know how to make them taste delicious, every time. This course will help lay a foundation for how to cook many popular grains. It will take a deep look at many varieties of rice and how it can be prepared by methods such as steaming, making a pilaf and risotto. Once you learn these methods, we will show you how to use them in a variety of delicious ways.

This course will then discuss how to properly cook various grains and the techniques behind preparing legumes. You will be be able to practice your skills by preparing tasty and healthful recipes.

This course can be taken on demand, at your own pace. Once purchased, you have lifetime access to the course content and instructor support.

Course Highlights

Course Objectives

  • Learn the basics of making perfect rice
  • Understand how to make a pilaf and how to enhance pilaf dishes
  • Learn the risotto method and how to vary the flavors and dishes
  • Learn the basic elements of cooking a variety of grains
  • Understand how to make polenta
  • Learn about legumes and how to prepare and store them

Egg Basics

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Unit 1: Eggs
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In the course, you will learn a variety of ways to properly cook eggs from steaming to scrambling and basting to poaching. You will learn the anatomy of the egg, and the proper way to make delicious frittatas and omelets.
Orientation
Course Orientation
  • Task 1: Welcome to The Rouxbe Culinary School
  • Task 2: Course Orientation & Objectives
  • Task 3: Complete Your Course Self Assessment
  • Task 4: Rouxbe Pre-Assessment
Eggs | Anatomy, Boiling & Scrambling
  • Task 5: Eggs | Anatomy, Boiling & Scrambling
  • Task 6: Egg Schematic Test
  • Task 7: Lesson Practice Recipes
  • Task 8: Practice Quiz
Eggs | Frying, Basting & Poaching
  • Task 9: Eggs | Frying, Basting & Poaching
  • Task 10: Lesson Practice Recipes
  • Task 11: Practice Quiz
How to Make an Omelet
  • Task 12: How to Make an Omelet
  • Task 13: Mid-term Quiz
How to Make a Frittata
  • Task 14: How to Make a Frittata
  • Task 15: Lesson Practice Recipes
  • Task 16: Practice Quiz
How to Steam Eggs
  • Task 17: How to Steam Eggs
  • Task 18: Lesson Practice Recipes
  • Task 19: Practice Quiz
Review
Course Review
  • Task 20: Course Review & Exam Preparation
  • Task 21: Final Course Assessment Quiz

Course Description

Eggs are one of the most versatile foods on earth and a popular breakfast item in many cultures. Cooking eggs properly can make all the difference to flavor and the speed of your breakfast preparation time. Egg cookery skills are not difficult to master but once you get the hang of them, you will be able to quickly and expertly handle the first and most important meal of the day.

In this course, you will learn about the anatomy of the egg, and how to choose and store them properly. You will learn how to properly pan fry eggs, how to season and cook eggs to the desired doneness – from sunny-side up all the way to over-hard and even crispy. You will also learn what basted eggs are and how to cook them to the desired doneness. Finally, you will learn how to properly poach eggs to a soft – medium – or hard doneness. You will also learn about the different types of liquids used to poach eggs, including butter, and how to poach eggs ahead of time to make service that much easier.

Whether served for breakfast, brunch or as part of a main dish, properly-cooked eggs are the sign of a good cook. With just a bit of practice, you will be able to prepare eggs like a pro.

Course Highlights

Course Objectives

  • Identify the anatomy of the egg
  • Learn to correctly boil and scramble
  • Learn to fry, baste and poach an egg
  • Learn how and why to steam an egg
  • Learn the basics of making an omelet
  • Learn the basics of making a frittata and practice a variety of recipes

Course Description

Eggs are one of the most versatile foods on earth and a popular breakfast item in many cultures. Cooking eggs properly can make all the difference to flavor and the speed of your breakfast preparation time. Egg cookery skills are not difficult to master but once you get the hang of them, you will be able to quickly and expertly handle the first and most important meal of the day.

In this course, you will learn about the anatomy of the egg, and how to choose and store them properly. You will learn how to properly pan fry eggs, how to season and cook eggs to the desired doneness – from sunny-side up all the way to over-hard and even crispy. You will also learn what basted eggs are and how to cook them to the desired doneness. Finally, you will learn how to properly poach eggs to a soft – medium – or hard doneness. You will also learn about the different types of liquids used to poach eggs, including butter, and how to poach eggs ahead of time to make service that much easier.

Whether served for breakfast, brunch or as part of a main dish, properly-cooked eggs are the sign of a good cook. With just a bit of practice, you will be able to prepare eggs like a pro.

Course Highlights

Course Objectives

  • Identify the anatomy of the egg
  • Learn to correctly boil and scramble
  • Learn to fry, baste and poach an egg
  • Learn how and why to steam an egg
  • Learn the basics of making an omelet
  • Learn the basics of making a frittata and practice a variety of recipes

Cooking Chicken & Poultry

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Unit 1: Cooking Chicken & Poultry
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This course introduces you to the basics of preparing poultry, including how to break down, roast, carve and then repurpose leftovers for other delicious week night meals. We've even included recipes for sumptuous side dishes that will accompany your roast chicken and help you create the iconic family sunday dinner classic meal.
Orientation
Course Orientation
  • Task 1: Welcome to The Rouxbe Culinary School
  • Task 2: Course Orientation & Objectives
  • Task 3: Complete Your Self Assessment
  • Task 4: Rouxbe Pre-Assessment
Poultry Fundamentals
  • Task 5: Poultry Fundamentals
  • Task 6: Break Down a Chicken
  • Task 7: Labeling Sections of Chicken
  • Task 8: Reorder Activity
  • Task 9: More Butchering Practice
  • Task 10: Lesson Practice Recipes
  • Task 11: Practice Quiz
Roasting Chicken & Turkey
  • Task 12: Roasting a Whole Chicken
  • Task 13: Learn How to Roast & Carve a Chicken
  • Task 14: Roasting Turkey
  • Task 15: Practice Quiz
Enhancing Basic Roast Chicken
  • Task 16: Enhancing Basic Roast Chicken
  • Task 17: Lesson Practice Recipes
  • Task 18: Mid-term Practice Quiz
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Make a Chicken Dinner
  • Task 19: Make Homemade Gravy
  • Task 20: Delicious Starches
  • Task 21: Vegetable Side Dishes
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Leftovers are Delicious: Weeknight Meal Ideas
  • Task 22: Making Delicious and Handy Stock and Soup
  • Task 23: Reheating Chicken
  • Task 24: Chicken Burritos
  • Task 25: Plan a Week's Worth of Meals
Review
Course Review & Final Assessment
  • Task 26: Course Review
  • Task 27: Rouxbe Final Assessment Quiz

Course Description

Nothing symbolizes home cooking as much as a roast chicken. Roast chicken should be part of every cook’s repertoire, as it is one of the easiest dishes to prepare. Not only does roast chicken make for an incredibly satisfying meal, but any leftovers can be used to make a variety of quick and delicious dishes. The leftover bones can even be used to make a flavorful stock, utilizing every part of the bird.

In this course, you will learn how to roast a chicken with the least amount of fuss and clean up. You will learn what type of chicken to choose and how to prepare it for roasting, how to check it for doneness, rest it and carve it. No longer will you have to rely on those dry, pre-cooked, supermarket birds! You will learn how to prepare a delicious gravy and side dishes to accompany your chicken, and recipes that will demonstrate how to use leftover parts of the bird to make quick and delicious weeknight meals.

This course can be taken on demand, at your own pace. Once purchased, you have lifetime access to the course content.

Course Highlights

Course Objectives

  • Learn the anatomy of a chicken and how to break it down into its parts
  • Learn how to roast and carve a chicken
  • Learn how to roast and carve a turkey
  • Become proficient at preparing an entire chicken dinner, including side dishes
  • Learn to make perfect gravy
  • Learn what to do with poultry leftovers and understand how poultry leftovers can make your weeknights easier
  • Plan a week's worth of meals using poultry as your protein base

Course Description

Nothing symbolizes home cooking as much as a roast chicken. Roast chicken should be part of every cook’s repertoire, as it is one of the easiest dishes to prepare. Not only does roast chicken make for an incredibly satisfying meal, but any leftovers can be used to make a variety of quick and delicious dishes. The leftover bones can even be used to make a flavorful stock, utilizing every part of the bird.

In this course, you will learn how to roast a chicken with the least amount of fuss and clean up. You will learn what type of chicken to choose and how to prepare it for roasting, how to check it for doneness, rest it and carve it. No longer will you have to rely on those dry, pre-cooked, supermarket birds! You will learn how to prepare a delicious gravy and side dishes to accompany your chicken, and recipes that will demonstrate how to use leftover parts of the bird to make quick and delicious weeknight meals.

This course can be taken on demand, at your own pace. Once purchased, you have lifetime access to the course content.

Course Highlights

Course Objectives

  • Learn the anatomy of a chicken and how to break it down into its parts
  • Learn how to roast and carve a chicken
  • Learn how to roast and carve a turkey
  • Become proficient at preparing an entire chicken dinner, including side dishes
  • Learn to make perfect gravy
  • Learn what to do with poultry leftovers and understand how poultry leftovers can make your weeknights easier
  • Plan a week's worth of meals using poultry as your protein base

Food Safety

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Unit 1: Food Safety
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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.
Orientation
Orientation
  • Task 1: Welcome to The Rouxbe Culinary School
  • Task 2: Course Overview
  • Task 3: Why Learn about Food Safety?
  • Task 4: Complete Your Course Self Assessment
  • Task 5: Course Pre-Assessment
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Lesson 1: Introduction to Food Safety
  • Task 6: Introduction to Food Safety
  • Task 7: Causes of Foodborne Illness
  • Task 8: Types of Pathogens
  • Task 9: Keys to Food Safety
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Lesson 2: Handwashing
  • Task 10: Introduction to Handwashing
  • Task 11: When to Wash Your Hands
  • Task 12: Proper Handwashing
  • Task 13: Practice
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Lesson 3: Buying Food
  • Task 14: Buying Food Safely
  • Task 15: Potentially Hazardous Foods
  • Task 16: Buying Food Safely
  • Task 17: Quiz: Buying Food Safely
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Lesson 4: Storing Food
  • Task 18: Storing Food Safely
  • Task 19: Storing Food in the Refrigerator
  • Task 20: Quiz: Storing Food & Non-food Items
  • Task 21: More Refrigerator Tips
  • Task 22: Storing Food in the Freezer
  • Task 23: Storing Dry Goods
  • Task 24: Storing Leftovers
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Lesson 5: Preparing Food
  • Task 25: Preparing Food Safely
  • Task 26: Cross-Contamination
  • Task 27: The Danger Zone
  • Task 28: Cooking Food Thoroughly
  • Task 29: Using Thermometers
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Lesson 6: Cleaning Up
  • Task 30: Cleaning for Food Safety
  • Task 31: When to Clean
  • Task 32: Cleaning Counters & Cutting Boards
Review
Food Safety: Summary and Quiz
  • Task 33: Course Review & Quiz Preparation
  • Task 34: Final Course Assessment

Course Description

In the United States, it’s estimated that one in six people gets foodborne illness each year—the equivalent of about 48 million cases of foodborne illness. Many people get foodborne illness but don’t realize it. Foodborne illness can be as harmless as an upset stomach, but can commonly appear as nausea, diarrhea or vomiting. However, in some cases it can cause life-threatening illness or death. Everyone is susceptible to foodborne illness, and especially children, the elderly, pregnant women and people with compromised immune systems. Whether you cook for yourself or for others, it’s important to be able to handle food in a safe manner.

In this course, you’ll learn how to adopt foodsafe practices to avoid foodborne illness. You’ll learn about common causes of foodborne illness and the importance of handwashing. You’ll also learn how to purchase, store, prepare and cook food in a safe manner. Finally, you’ll learn how to keep a clean and sanitary kitchen.

This unit contains eight lessons:
* Overview: Why Learn about Food Safety?
* Lesson 1: Introduction to Food Safety
* Lesson 2: Handwashing
* Lesson 3: Buying Food
* Lesson 4: Storing Food
* Lesson 5: Preparing Food
* Lesson 6: Cleaning Up
* Summary and Quiz

Course Highlights

Course Objectives

  • Identify common causes of foodborne illness
  • Learn simple techniques to prepare food safely, such as handwashing
  • Maintain a clean and sanitary kitchen
  • Interpret signs of freshness for purchasing the freshest foods
  • Store food for maximum safety and shelf-life
  • Follow simple steps to avoid cross-contamination
  • Cook food to optimize flavor and safety

Course Description

In the United States, it’s estimated that one in six people gets foodborne illness each year—the equivalent of about 48 million cases of foodborne illness. Many people get foodborne illness but don’t realize it. Foodborne illness can be as harmless as an upset stomach, but can commonly appear as nausea, diarrhea or vomiting. However, in some cases it can cause life-threatening illness or death. Everyone is susceptible to foodborne illness, and especially children, the elderly, pregnant women and people with compromised immune systems. Whether you cook for yourself or for others, it’s important to be able to handle food in a safe manner.

In this course, you’ll learn how to adopt foodsafe practices to avoid foodborne illness. You’ll learn about common causes of foodborne illness and the importance of handwashing. You’ll also learn how to purchase, store, prepare and cook food in a safe manner. Finally, you’ll learn how to keep a clean and sanitary kitchen.

This unit contains eight lessons:
* Overview: Why Learn about Food Safety?
* Lesson 1: Introduction to Food Safety
* Lesson 2: Handwashing
* Lesson 3: Buying Food
* Lesson 4: Storing Food
* Lesson 5: Preparing Food
* Lesson 6: Cleaning Up
* Summary and Quiz

Course Highlights

Course Objectives

  • Identify common causes of foodborne illness
  • Learn simple techniques to prepare food safely, such as handwashing
  • Maintain a clean and sanitary kitchen
  • Interpret signs of freshness for purchasing the freshest foods
  • Store food for maximum safety and shelf-life
  • Follow simple steps to avoid cross-contamination
  • Cook food to optimize flavor and safety