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Unit 1: Culinary Foundations Level 1 OverviewView Tasks
End of Unit 1
Unit 2: Knives, Knife Cuts & Knife SharpeningView Tasks
End of Unit 2
Unit 3: Food & Kitchen SafetyView Tasks
End of Unit 3
Unit 4: Dry-Heat Cooking MethodsView Tasks
End of Unit 4
Unit 5: Moist-Heat Cooking MethodsView Tasks
End of Unit 5
Unit 6: How to Make StockView Tasks
End of Unit 6
Unit 7: SeasoningView Tasks
End of Unit 7
Unit 8: PlatingView Tasks
End of Unit 8
Unit 9: Nutrition in The KitchenView Tasks
End of Unit 9
Unit 10: Culinary Foundations Level 1 AssessmentView Tasks
End of Unit 10
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Course DescriptionRouxbe Culinary School is the world’s leading online culinary school for aspiring cooks, culinary students, those already working in the food and culinary industry or for anyone who seeks an intensive immersion in culinary skill and knowledge development. This Culinary Foundations Level 1 course focuses on foundational and fundamental skills development and reinforcement; universal and widely adopted methods and techniques of cooking as well as recipes and activities that reinforce the same principles taught in professional culinary schools around the world. This course is covers key knowledge and technique development in: kitchen and food safety, knife skills, stocks, moist- and dry-heat cooking methods, plating and presentation, and culinary nutrition. This course is complemented by _Culinary Foundations Level 2_, a larger complementary course that provides additional instruction in preparing specific types of foods: salads, vegetables, soups, sauces, meat, poultry, fish, breads, pastries and foods for special diets. The course contains various types of learning activities to engage and guide participants through a learning path: pre and post quizzes, flash cards, live graded assessments, Rouxbe-graded assessments and other supportive activities. Course Highlights
Course Objectives
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Rouxbe Culinary School is the world’s leading online culinary school for aspiring cooks, culinary students, those already working in the food and culinary industry or for anyone who seeks an intensive immersion in culinary skill and knowledge development.
This Culinary Foundations Level 1 course focuses on foundational and fundamental skills development and reinforcement; universal and widely adopted methods and techniques of cooking as well as recipes and activities that reinforce the same principles taught in professional culinary schools around the world.
This course is covers key knowledge and technique development in: kitchen and food safety, knife skills, stocks, moist- and dry-heat cooking methods, plating and presentation, and culinary nutrition. This course is complemented by _Culinary Foundations Level 2_, a larger complementary course that provides additional instruction in preparing specific types of foods: salads, vegetables, soups, sauces, meat, poultry, fish, breads, pastries and foods for special diets.
The course contains various types of learning activities to engage and guide participants through a learning path: pre and post quizzes, flash cards, live graded assessments, Rouxbe-graded assessments and other supportive activities.
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Unit 1: Culinary Foundations Level 2 OverviewView Tasks
Unit 2: Salads & VinaigrettesView Tasks
End of Unit 2
Unit 3: VegetablesView Tasks
End of Unit 3
Unit 4: EggsView Tasks
End of Unit 4
Unit 5: SoupsView Tasks
End of Unit 5
Unit 6: SaucesView Tasks
End of Unit 6
Unit 7: Rice & GrainsView Tasks
End of Unit 7
Unit 8: LegumesView Tasks
End of Unit 8
Unit 9: PastaView Tasks
End of Unit 9
Unit 10: MeatView Tasks
End of Unit 10
Unit 11: PoultryView Tasks
End of Unit 11
Unit 12: FishView Tasks
End of Unit 12
Unit 13: Baking Basics & BreadsView Tasks
End of Unit 13
Unit 14: Pastry BasicsView Tasks
End of Unit 14
Unit 15: ChocolateView Tasks
End of Unit 15
Unit 16: Cooking Foundations 2 AssessmentView Tasks
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Course DescriptionCourse Highlights
Course Objectives
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