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Culinary Foundations Level 1

Show Full Syllabus
Unit 1: Culinary Foundations Level 1 Overview
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This unit provides an overview and orientation to the Culinary Foundations Level 1 course. It sets expectations and provides instructions on how to use the course platform to progress through activities and assessments.
Orientation
Course Orientation
  • Task 1: Introduction
  • Task 2: Course Orientation & Objectives
  • Task 3: How to Learn with Rouxbe
  • Task 4: The Map of Cooking & The Cooking Methods Wheel
  • Task 5: Activity | Make Your Go-To Dish
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Complementary Skills for Culinarians
  • Task 6: Teamwork & Operational Awareness
  • Task 7: The Basics of Being a Team Member
  • Task 8: Problem Solving & Judgement
  • Task 9: Proactive vs. Reactive Problem Solving
  • Task 10: Pride & Respect
  • Task 11: Professional Presence & Appearance
End of Unit 1
Unit 2: Knives, Knife Cuts & Knife Sharpening
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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: Complete Your Self Assessment
  • Task 14: Unit Pre-Assessment
Selecting a Knife Set
  • Task 15: Selecting a Kitchen Knife Set
  • Task 16: Label the Parts of a Chef's Knife
Proper Knife Handling
  • Task 17: Handling a Chef's Knife
  • Task 18: The Bench Scraper Practice Activity
  • Task 19: Practice Honing Your Knife
How to Cut with a Chef’s Knife
  • Task 20: How to Cut Using a Chef's Knife
  • Task 21: Activity | Label Knife Cuts
  • Task 22: LIVE GRADED - Demonstrate Safe Cutting Techniques
  • Task 23: Activity | Knife Cut Variations
Sharpening Your Knife
  • Task 24: Knife Sharpening with a Whetstone
Review
Unit Review
  • Task 25: Unit Review & Quiz Preparation
  • Task 26: Unit Quiz
  • Task 27: Activity: Practice & Share Your Photos
End of Unit 2
Unit 3: Food & Kitchen Safety
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Foodborne illness can be an issue both inside and outside of the kitchen, 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
Unit Orientation
  • Task 28: Unit Orientation & Objectives
  • Task 29: Complete Your Self Assessment
  • Task 30: Unit Pre-Assessment
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Introduction to Food Safety
  • Task 31: Introduction to Food Safety
  • Task 32: Causes of Foodborne Illness
  • Task 33: Types of Pathogens
  • Task 34: Keys to Food Safety
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Handwashing
  • Task 35: Introduction to Handwashing
  • Task 36: When to Wash Your Hands
  • Task 37: Proper Handwashing
  • Task 38: Practice
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Buying & Storing Food
  • Task 39: Buying Food Safely
  • Task 40: Potentially Hazardous Foods
  • Task 41: Buying Food Safely
  • Task 42: Storing Food Safely
  • Task 43: Storing Food in the Refrigerator
  • Task 44: Quiz: Storing Food in the Refrigerator
  • Task 45: More Refrigerator Tips
  • Task 46: Storing Food in the Freezer
  • Task 47: Storing Dry Goods
  • Task 48: Storing Leftovers
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Preparing Food
  • Task 49: Preparing Food Safely
  • Task 50: Cross-Contamination
  • Task 51: The Danger Zone
  • Task 52: Cooking Food Thoroughly
  • Task 53: Using Thermometers
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Cleaning Up
  • Task 54: Cleaning for Food Safety
  • Task 55: When to Clean
  • Task 56: Cleaning Counters & Cutting Boards
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Kitchen Safety Basics
  • Task 57: Introduction to Kitchen Safety
  • Task 58: Types of Hazards
  • Task 59: Basic First Aid
Review
Unit Review & Quiz Preparation
  • Task 60: Unit Review & Quiz Preparation
  • Task 61: Unit Quiz
End of Unit 3
Unit 4: Dry-Heat Cooking Methods
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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. 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 also introduces the concepts of sweating, sautéing, breading, battering and the stir-fry technique.
Orientation
Unit Orientation
  • Task 62: Unit Orientation & Objectives
  • Task 63: Complete Your Self Assessment
  • Task 64: Unit Pre-Assessment
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How to Pan Fry
  • Task 65: Pan Frying
  • Task 66: Perform the Water Test
  • Task 67: Pan Frying Challenge Questions
  • Task 68: Re-Order Activity: Pan Frying Sequence
  • Task 69: Pan Frying Thick vs. Thin Ingredients
  • Task 70: LIVE GRADED - Pan Fry Chicken Medallions
Pan Tossing
  • Task 71: Pan Tossing
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How to Sweat Ingredients
  • Task 72: How to Sweat Ingredients
How to Sauté
  • Task 73: How to Sauté
  • Task 74: LIVE GRADED - Sauté Mushrooms
Searing
  • Task 75: Searing
How to Bread & Batter Foods
  • Task 76: How to Bread & Batter Foods
How to Shallow Fry & Deep Fry
  • Task 77: How to Shallow Fry & Deep Fry
Introduction to Stir-Frying
  • Task 78: Introduction to Stir-Frying
How to Stir-Fry
  • Task 79: How to Stir-Fry
Review
Unit Review
  • Task 80: Unit Review & Quiz Preparation
  • Task 81: Unit Quiz
  • Task 82: Activity: Practice & Share Your Photos
End of Unit 4
Unit 5: Moist-Heat Cooking Methods
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This unit focuses on moist-heat cooking methods. Moist methods allow you to create a variety of delicious dishes that use hot liquid or steam for their preparation. In this unit, you will learn some simple yet effective methods that will enable you to master the art of submersion cooking. This unit will also introduce you to the cooking methods of braising, poaching, steaming, stewing and simmering.
Orientation
Unit Orientation
  • Task 83: Unit Orientation & Objectives
  • Task 84: Complete Your Self Assessment
  • Task 85: Unit Pre-Assessment
Submersion Cooking Methods
  • Task 86: Submersion Cooking Methods
Combination Cooking Fundamentals
  • Task 87: Combination Cooking Fundamentals
Braising | Combination Cooking
  • Task 88: Braising | Combination Cooking
Stewing | Combination Cooking
  • Task 89: Stewing | Combination Cooking
  • Task 90: Re-Order Activity: Stewing Steps
Pot Roasting | Combination Cooking
  • Task 91: Pot Roasting | Combination Cooking
Steaming | Introduction
  • Task 92: Steaming Introduction
  • Task 93: Question Reveal Activity
Steaming | Basics
  • Task 94: Steaming Basics
  • Task 95: Image Select Activity
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Pressure Cooking
  • Task 96: Introduction to Pressure Cooking
  • Task 97: What is Pressure Cooking?
  • Task 98: Cooking with a Pressure Cooker
  • Task 99: Pressure Cooker Safety
Review
Unit Review
  • Task 100: Unit Review & Quiz Preparation
  • Task 101: Unit Quiz
  • Task 102: Activity: Practice & Share Your Photos
End of Unit 5
Unit 6: How to Make Stock
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In this unit you will learn to prepare the most common types of stocks, including dark stock, short stock, chicken, veal, beef and vegetable stocks, as well as broths.
Orientation
Unit Orientation
  • Task 103: Unit Orientation & Objectives
  • Task 104: Complete Your Self-Assessment
  • Task 105: Unit Pre-Assessment
How to Make Stock | Fundamentals
  • Task 106: How to Make Stock | Fundamentals
How to Make Dark Stock
  • Task 107: How to Make Dark Stock
How to Make Short Stock
  • Task 108: How to Make Short Stock
How to Make Broth
  • Task 109: How to Make Broth
  • Task 110: LIVE GRADED - Make a White Broth
How to Make Veal & Beef Stock
  • Task 111: How to Make Veal & Beef Stock
  • Task 112: Re-Order Activity
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Plant-Based Stocks
  • Task 113: Plant-Based Stocks | Introduction
  • Task 114: Vegetable Stock
Review
Unit Review
  • Task 115: Unit Review & Quiz Preparation
  • Task 116: Unit Quiz
  • Task 117: Activity: Practice & Share Your Photos
End of Unit 6
Unit 7: Seasoning
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This unit introduces you 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.
Orientation
Unit Orientation
  • Task 118: Unit Orientation & Objectives
  • Task 119: Complete Your Self Assessment
  • Task 120: Unit Pre-Assessment
Basic Seasoning
  • Task 121: How to Season with Salt
How to Brine
  • Task 122: How to Brine
How to Use & Cook with Herbs
  • Task 123: How to Use & Cook with Herbs
Marinades
  • Task 124: How to Marinate Foods
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Fats & Oils
  • Task 125: Fats & Oils | Introduction
  • Task 126: Choosing Fats
  • Task 127: How to Select Quality Olive Oil
  • Task 128: Using Fats
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Acids: Vinegars, Alcohol & Citrus
  • Task 129: Acids: Vinegars, Alcohol & Citrus | Introduction
  • Task 130: Choosing & Using Acids | Vinegars
  • Task 131: How to Choose Quality Balsamic Vinegar
  • Task 132: Choosing & Using Acids | Citrus & Alcohol
Review
Unit Review
  • Task 133: Unit Review & Quiz Preparation
  • Task 134: Unit Quiz
  • Task 135: Activity: Practice & Share Your Photos
End of Unit 7
Unit 8: Plating
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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 and look at plate design. You will also learn how to set up your workstation in order to efficiently plate, sauce and garnish. In addition, you will learn how to inspect a finished plate before serving it to a diner.
Orientation
Unit Orientation
  • Task 136: Unit Orientation & Objectives
  • Task 137: Complete Your Self Assessment
  • Task 138: Unit Pre-Assessment
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The Basics of Plating
  • Task 139: The Basics of Plating
  • Task 140: LIVE GRADED - Plating A Dish
Review
Unit Review
  • Task 141: Unit Review & Quiz Preparation
  • Task 142: Unit Quiz
  • Task 143: Recipe Plating Gallery
End of Unit 8
Unit 9: Nutrition in The Kitchen
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This unit begins to build a nutritional foundation that will help you make decisions related to personal health and our food supply, and shed light on various dietary restrictions that could influence cooking.
Orientation
Unit Orientation
  • Task 144: Unit Orientation & Objectives
  • Task 145: Complete Your Self Assessment
  • Task 146: Unit Pre-Assessment
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Basic Nutrition
  • Task 147: Our Functional Foods Approach
  • Task 148: Macronutrients
  • Task 149: Micronutrients
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Diets & Dietary Restrictions
  • Task 150: Understanding Ways of Eating
  • Task 151: Different Ways of Eating by Choice
  • Task 152: Common Dietary Restrictions & Allergies
  • Task 153: Activity | Submit Your Response
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Basics of Cooking to Support Health
  • Task 154: Cooking to Support Health
  • Task 155: The Cook as Health Ambassador
  • Task 156: Basics of Health Supportive Cooking
Review
Unit Review
  • Task 157: Unit Review & Quiz Preparation
  • Task 158: Unit Quiz
End of Unit 9
Unit 10: Culinary Foundations Level 1 Assessment
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This final assessment quiz will show what you have learned in this course. Good luck!
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Culinary Foundations Assessment
  • Task 159: Course Review & Exam Preparation
  • Task 160: Culinary Foundations Level 1 Final Exam
End of Unit 10

Course Description

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.

Course Highlights

  • Foundational cook training with focus on fundamentals
  • 10 Units, 25 lessons and 160 learning tasks
  • Over 80 instructional videos
  • Over 75 recipes that reinforce key techniques and concepts

Course Objectives

  • understand basic food and kitchen safety and sanitation
  • elect, handle and maintain a knife and demonstrate knife cuts
  • explain and demonstrate stock, short stock, and broth production
  • demonstrate knowledge and application of seasoning and flavoring
  • identify, describe and apply dry-heat cooking methods
  • identify, describe and apply moist-heat cooking methods
  • explain and apply principles of basic plating
  • determine and evaluate basic nutrition in foods and specialty diets

Course Description

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.

Course Highlights

  • Foundational cook training with focus on fundamentals
  • 10 Units, 25 lessons and 160 learning tasks
  • Over 80 instructional videos
  • Over 75 recipes that reinforce key techniques and concepts

Course Objectives

  • understand basic food and kitchen safety and sanitation
  • elect, handle and maintain a knife and demonstrate knife cuts
  • explain and demonstrate stock, short stock, and broth production
  • demonstrate knowledge and application of seasoning and flavoring
  • identify, describe and apply dry-heat cooking methods
  • identify, describe and apply moist-heat cooking methods
  • explain and apply principles of basic plating
  • determine and evaluate basic nutrition in foods and specialty diets

Culinary Foundations Level 2

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Unit 1: Culinary Foundations Level 2 Overview
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This unit provides an overview and orientation to the Culinary Foundations Level 2 course. It sets expectations and provides instructions on how to use the course platform to progress through activities and assessments.
Orientation
Course Orientation
  • Task 1: Introduction
  • Task 2: Course Orientation & Objectives
  • Task 3: How to Learn with Rouxbe
End of Unit 1
Unit 2: Salads & Vinaigrettes
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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 using a variety of vinaigrettes.
Orientation
Unit Orientation
  • Task 4: Unit Orientation & Objectives
  • Task 5: Complete Your Self Assessment
  • Task 6: Unit Pre-Assessment
Salad Greens | Selecting & Preparing
  • Task 7: Salad Greens | Selecting & Preparing
Vinaigrette Basics
  • Task 8: How to Make a Vinaigrette
  • Task 9: LIVE GRADED - Prepare a Simple Side Salad
Review
Unit Review
  • Task 10: Unit Review & Quiz Preparation
  • Task 11: Unit Quiz
  • Task 12: Activity: Practice & Share Your Photos
End of Unit 2
Unit 3: Vegetables
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In this unit, you will be introduced to the fundamentals of vegetable preparation. Emphasis is given to preserving vegetable pigments, blanching, par-boiling, steaming and roasting a variety of fresh vegetables.
Orientation
Unit Orientation
  • Task 13: Unit Orientation & Objectives
  • Task 14: Complete Your Self Assessment
  • Task 15: Unit Pre-Assessment
Preserving Vegetable Pigments
  • Task 16: Preserving Vegetable Pigments
Cooking Vegetables in Water
  • Task 17: Cooking Vegetables in Water
  • Task 18: Understanding Cooking Times
  • Task 19: The Potato Experiment
Steaming Vegetables
  • Task 20: Steaming Vegetables
  • Task 21: Preparing & Reheating with Steam
How to Roast Vegetables
  • Task 22: How to Roast Vegetables
  • Task 23: Estimated Roasting Times for Vegetables
  • Task 24: LIVE GRADED - Roast Cauliflower
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How to Purée Vegetables
  • Task 25: Introduction to How to Purée Vegetables
  • Task 26: What Are Puréed Vegetables?
  • Task 27: Vegetable Purées | Components
  • Task 28: How to Purée Vegetables
  • Task 29: Holding & Serving
Review
Unit Review
  • Task 30: Unit Review & Quiz Preparation
  • Task 31: Unit Quiz
  • Task 32: Activity: Practice & Share Your Photos
End of Unit 3
Unit 4: Eggs
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In this unit, you will learn about the anatomy of an egg, and the techniques of boiling, scrambling, frying, basting, and poaching. You will also learn the secret to making delicious, fluffy omelettes, and frittatas.
Orientation
Unit Orientation
  • Task 33: Unit Orientation & Objectives
  • Task 34: Complete Your Self Assessment
  • Task 35: Unit Pre-Assessment
Eggs | Anatomy, Boiling & Scrambling
  • Task 36: Eggs | Anatomy, Boiling & Scrambling
  • Task 37: Egg Schematic Test
Eggs | Frying, Basting & Poaching
  • Task 38: Eggs | Frying, Basting & Poaching
  • Task 39: LIVE GRADED - Poach an Egg
How to Make an Omelet
  • Task 40: How to Make an Omelet
  • Task 41: LIVE GRADED - Make a French Omelet
How to Make a Frittata
  • Task 42: How to Make a Frittata
How to Steam Eggs
  • Task 43: How to Steam Eggs
Review
Unit Assessment Quiz
  • Task 44: Unit Review & Quiz Preparation
  • Task 45: Unit Quiz
  • Task 46: Activity: Practice & Share Your Photos
End of Unit 4
Unit 5: Soups
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In this unit, you will be introduced to the four basic soup bases: broth-based clear, stock-based clear, roux-based, and starch-based.
Orientation
Unit Orientation
  • Task 47: Unit Orientation & Objectives
  • Task 48: Complete Your Self Assessment
  • Task 49: Unit Pre-Assessment
How to Make Broth-Based Clear Soup
  • Task 50: How to Make Broth-Based Clear Soup
How to Make Stock-Based Clear Soup
  • Task 51: How to Make Stock-Based Clear Soup
How to Make Roux-Based Soup
  • Task 52: How to Make Roux-Based Soup
How to Make Starch-Based Thick Soup
  • Task 53: How to Make Starch-Based Thick Soup
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How to Make Consommé
  • Task 54: Introduction to Consommé
  • Task 55: Consommé | Clarification Components
  • Task 56: Consommé | Getting Started
  • Task 57: Consommé | Cooking the Raft
  • Task 58: Consommé | Finishing Steps
Review
Unit Review & Course Challenge Quiz
  • Task 59: Unit Review & Quiz Preparation
  • Task 60: Unit Quiz
  • Task 61: Activity: Practice & Share Your Photos
End of Unit 5
Unit 6: Sauces
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Knowing how to make basic sauces will enable you to expand the range of dishes that you can prepare. In this unit you will learn how to prepare a variety of the sauces often used in professional kitchens. You will start by learning how to create classic roux, béchamel and veloute sauce. This unit will also give you the opportunity to create delicious savory sauces such as classic tomato, pan sauces, butter based sauces and hollandaise sauce.
Orientation
Unit Orientation
  • Task 62: Unit Orientation & Objectives
  • Task 63: Complete Your Self Assessment
  • Task 64: Unit Pre-Assessment
How to Make Roux
  • Task 65: How to Make Roux
How to Make Béchamel Sauce
  • Task 66: How to Make Béchamel Sauce
  • Task 67: LIVE GRADED - Prepare Béchamel Sauce
How to Make Velouté Sauce
  • Task 68: How to Make Velouté
How to Make Tomato Sauce
  • Task 69: How to Make Tomato Sauce
How to Make a Butter Sauce
  • Task 70: How to Make a Butter Sauce
How to Make Hollandaise Sauce
  • Task 71: How to Make Hollandaise Sauce
  • Task 72: LIVE GRADED - Prepare Hollandaise Sauce
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How to Make Demi-Glace
  • Task 73: Introduction to Demi-Glace & Derivative Sauces
  • Task 74: What is Demi-Glace?
  • Task 75: How to Make Demi-Glace
  • Task 76: Sauce Espagnole
  • Task 77: Varying Brown Sauces
  • Task 78: Serving Demi-Glace Based Sauces
How to Make Pan Sauce
  • Task 79: How to Make Pan Sauce
  • Task 80: LIVE GRADED - Prepare a Pan Sauce
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Plant-Based Sauces
  • Task 81: Plant-Based Sauces | Introduction
  • Task 82: Tomato Sauce
  • Task 83: Cashew Béchamel
  • Task 84: Global Sauces
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Condiments & Quick Pickles
  • Task 85: Condiments | Introduction
  • Task 86: Quick Pickles
  • Task 87: Relishes, Salsas & Chutneys
Review
Unit Review
  • Task 88: Unit Review & Quiz Preparation
  • Task 89: Unit Quiz
  • Task 90: Activity: Practice & Share Your Photos
End of Unit 6
Unit 7: Rice & Grains
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In this unit, you will learn how to prepare rice by steaming and boiling. You will also learn how to make a pilaf and a risotto. Finally, you will learn about cooking grains, and how to prepare polenta.
Orientation
Unit Orientation
  • Task 91: Unit Orientation & Objectives
  • Task 92: Complete Your Self Assessment
  • Task 93: Unit Pre-Assessment
Rice Basics
  • Task 94: Rice Basics
  • Task 95: Label the Rice Grain Activity
Cooking Rice | Steaming & Boiling Methods
  • Task 96: Cooking Rice
Cooking Rice | Pilaf Method
  • Task 97: Steaming & Boiling Methods | Liquid to Rice Ratios
  • Task 98: Cooking Rice | Pilaf Method
The Risotto Method & Varying Risotto
  • Task 99: The Risotto Method
  • Task 100: How to Vary Risotto
  • Task 101: LIVE GRADED - Prepare Plain Risotto
How to Cook Grains
  • Task 102: How to Cook Grains
  • Task 103: Estimated Ratios & Cooking Times
  • Task 104: Grains & Food Safety
  • Task 105: Characteristics of Common Grains
How to Make Polenta
  • Task 106: How to Make Polenta
Review
Unit Review
  • Task 107: Unit Review & Quiz Preparation
  • Task 108: Unit Quiz
  • Task 109: Activity: Practice & Share Your Photos
End of Unit 7
Unit 8: Legumes
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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 the various methods used to soak them. You will also learn how to properly cook and test beans for doneness.
Orientation
Unit Orientation
  • Task 110: Unit Orientation & Objectives
  • Task 111: Complete Your Self Assessment
  • Task 112: Unit Pre-Assessment
How to Cook Dried Legumes
  • Task 113: How to Cook Dried Legumes
Review
Unit Review
  • Task 114: Unit Review & Quiz Preparation
  • Task 115: Unit Quiz
  • Task 116: Activity: Practice & Share Your Photos
End of Unit 8
Unit 9: Pasta
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In this unit, you will learn how extruded and laminated pastas 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.
Orientation
Unit Orientation
  • Task 117: Unit Orientation & Objectives
  • Task 118: Complete Your Self Assessment
  • Task 119: Unit Pre-Assessment
How to Select Pasta
  • Task 120: How to Select Pasta
How to Cook Pasta
  • Task 121: How to Cook Pasta
  • Task 122: Reorder Sequence Activity
  • Task 123: LIVE GRADED - Prepare Plain Pasta Al Dente
How to Make Fresh Pasta | Laminated Pasta
  • Task 124: How to Make Fresh Pasta | Laminated Pasta
Review
Unit Review
  • Task 125: Unit Review & Quiz Preparation
  • Task 126: Unit Quiz
  • Task 127: Activity: Practice & Share Your Photos
End of Unit 9
Unit 10: Meat
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In this unit, you will learn how to identify popular premium cuts of steak. You will learn about the importance of marbling and how aging effects both the quality and cost of meat. You will also learn some tips that will help you choose the most appropriate steak for the type of meal you are making. Finally, you will learn how to prepare steaks for cooking and the best cooking techniques including how to roast prime rib.
Orientation
Unit Orientation
  • Task 128: Unit Orientation & Objectives
  • Task 129: Complete Your Self Assessment
  • Task 130: Unit Pre-Assessment
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How Heat Affects Protein
  • Task 131: Introduction to How Heat Affects Protein
  • Task 132: The Basics of Coagulation
  • Task 133: Moist-Heat Coagulation
  • Task 134: Dry-Heat Coagulation
  • Task 135: Tender & Tough Proteins
  • Task 136: Protein | Indicators of Doneness
Beef | Premium Cuts of Steak
  • Task 137: Beef | Premium Cuts of Steak
  • Task 138: Labeling Sections of a Cow
PreppingPremium Steaks for Cooking
  • Task 139: Prepping Premium Steaks for Cooking
How to Cook Premium Steaks
  • Task 140: How to Cook Premium Steaks
  • Task 141: LIVE GRADED - Prepare a Premium Steak
How to Roast Prime Rib
  • Task 142: How to Roast Prime Rib
Review
Unit Review
  • Task 143: Unit Review & Quiz Preparation
  • Task 144: Unit Quiz
  • Task 145: Activity: Practice & Share Your Photos
End of Unit 10
Unit 11: Poultry
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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 once it is cooked. You will also learn how to perfectly roast a whole chicken and create delicious gravies and enhancements to go with it.
Orientation
Unit Orientation
  • Task 146: Unit Orientation & Objectives
  • Task 147: Complete Your Self Assessment
  • Task 148: Unit Pre-Assessment
Poultry Fundamentals
  • Task 149: Poultry Fundamentals
  • Task 150: Breaking Down Poultry
  • Task 151: Labeling Sections of Chicken
  • Task 152: LIVE GRADED - Break Down a Chicken
How to Roast a Whole Chicken
  • Task 153: How to Roast a Whole Chicken
  • Task 154: Learn How to Roast & Carve a Chicken
Enhancing Basic Roast Chicken
  • Task 155: Enhancing Basic Roast Chicken
Review
Unit Review
  • Task 156: Unit Review & Quiz Preparation
  • Task 157: Unit Quiz
  • Task 158: Activity: Practice & Share Your Photos
End of Unit 11
Unit 12: Fish
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This unit introduces the cook to the fundamentals of proper buying, storing and cooking of a variety of fish. Focus is given to how to properly pan-fry fish.
Orientation
Unit Orientation
  • Task 159: Unit Orientation & Objectives
  • Task 160: Complete Your Self Assessment
  • Task 161: Unit Pre-Assessment
How to Buy & Store Fish
  • Task 162: How to Buy & Store Fish
Cooking Fish Fundamentals
  • Task 163: Fish Cooking Fundamentals
How to Pan Fry Fish
  • Task 164: How to Pan Fry Fish
  • Task 165: LIVE GRADED - Pan Fry Fish Fillet
Review
Unit Review
  • Task 166: Unit Review & Quiz Preparation
  • Task 167: Unit Quiz
  • Task 168: Activity: Practice & Share Your Photos
End of Unit 12
Unit 13: Baking Basics & Breads
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In this unit, you will learn about gluten, flour, yeast, water and salt and their functions in bread making. You will learn how to correctly identify the anatomy of a grain.You will also learn about bread-making tools and the stages of preparation. Finally, you will learn how to shape the dough for baking.
Orientation
Unit Orientation
  • Task 169: Unit Orientation & Objectives
  • Task 170: Complete Your Self Assessment
  • Task 171: Unit Pre-Assessment
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Baking Basics
  • Task 172: Introduction to Baking Basics
  • Task 173: Measuring & Mise en Place
  • Task 174: Common Mixing Methods & Techniques
  • Task 175: Basic Baking Ingredients: Flour, Sugar & Fat
  • Task 176: Basic Baking Ingredients: Leaveners
  • Task 177: Preparing to Bake
  • Task 178: What Happens During Baking
Wheat & Gluten
  • Task 179: Wheat & Gluten Lesson
  • Task 180: Label The Wheat Schematic
  • Task 181: Image Select: Developing Gluten
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Quick Breads
  • Task 182: Quick Breads | Introduction
  • Task 183: Quick Bread Basics
  • Task 184: Muffin Method
  • Task 185: Creaming Method
  • Task 186: Biscuit Method
How to Make Bread | Basics
  • Task 187: How to Make Bread | Basics
Stages of Bread Making
  • Task 188: Stages of Bread Making
How to Shape an Epi
  • Task 189: How to Shape an Epi
Review
Unit Review
  • Task 190: Unit Review & Quiz Preparation
  • Task 191: Unit Quiz
  • Task 192: Activity: Practice & Share Your Photos
End of Unit 13
Unit 14: Pastry Basics
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This unit provides key introductory lessons on how to make doughs, custards and souffles—essential techniques with virtually limitless applications and variations in the pastry kitchen.
Orientation
Unit Orientation
  • Task 193: Unit Orientation & Objectives
  • Task 194: Complete Your Self Assessment
  • Task 195: Unit Pre-Assessment
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How to Make Pâte Brisée
  • Task 196: Introduction to Pâte Brisée
  • Task 197: Pâte Brisée | Basic Ingredients
  • Task 198: Pâte Brisée | Basic Ratios
  • Task 199: Pâte Brisée | Resting & Chilling
  • Task 200: Pâte Brisée | Rolling & Assembly
  • Task 201: Pâte Brisée | Blind Baking Basics
  • Task 202: Pâte Brisée | Storing & Freezing
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Pâte Sucrée
  • Task 203: Introduction to Pâte Sucrée
  • Task 204: What is Pâte Sucrée?
  • Task 205: Pâte Sucrée | Mixing, Resting & Chilling
  • Task 206: Pâte Sucrée | Rolling & Lining
  • Task 207: Pâte Sucrée | Baking & Storing
  • Task 208: Troubleshooting Pâte Sucrée Dough
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How to Make Pâte à Choux
  • Task 209: Introduction to Pâte à Choux
  • Task 210: Ingredients for Pâte à Choux
  • Task 211: How to Make Pâte à Choux
  • Task 212: Piping & Filling Pâte à Choux
How to Make Crêpes
  • Task 213: How to Make Crêpes
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Custards
  • Task 214: Basics of Custards
  • Task 215: Custard Categories & Ingredient Function
  • Task 216: Custards | Texture & Ratios
  • Task 217: Stirred Custards
  • Task 218: Baked Custards
  • Task 219: Custard Fillings for Pies & Tarts
  • Task 220: Finishing, Serving & Storing Pies & Tarts
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How to Make Soufflés
  • Task 221: Introduction to Making Soufflés
  • Task 222: Introduction to Soufflés
  • Task 223: Soufflés | Main Components
  • Task 224: Preparing to Make a Soufflé
  • Task 225: How to Make Soufflés
  • Task 226: Baking Soufflés
Review
Unit Review
  • Task 227: Unit Review & Quiz Preparation
  • Task 228: Unit Quiz
  • Task 229: Activity: Practice & Share Your Photos
End of Unit 14
Unit 15: Chocolate
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In this unit, you will learn the basics of chocolate. You will learn about the cacao tree and how cacao beans are processed. You will also learn about cocoa powder, dutching and cocoa butter. Finally, you will learn how dark, milk and white chocolate are made, and how to prepare chocolate based recipes.
Orientation
Unit Orientation
  • Task 230: Unit Orientation & Objectives
  • Task 231: Complete Your Self Assessment
  • Task 232: Unit Pre-Assessment: Chocolate
Basics of Quality Chocolate
  • Task 233: Basics of Quality Chocolate
Review
Unit Review
  • Task 234: Unit Review & Quiz Preparation
  • Task 235: Unit Quiz
  • Task 236: Activity: Practice & Share Your Photos
End of Unit 15
Unit 16: Cooking Foundations 2 Assessment
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This final assessment quiz will show what you have learned in this course. Good luck!
Review
Course Review
  • Task 237: Course Review & Exam Preparation
  • Task 238: Culinary Foundations Level 2 Final Exam
End of Unit 16

Course Description

Course Highlights

  • 16 Units, 45 lessons and over 230 learning tasks
  • Over 100 instructional videos
  • Over 100 recipes that reinforce key techniques
  • Engaging learning activities and assignments

Course Objectives

  • explain and demonstrate principles of salad and dressing production
  • explain and demonstrate principles of vegetable cookery
  • explain and demonstrate principles of egg cookery
  • describe and explain soup making procedures
  • prepare and present a variety of classic and contemporary sauces
  • explain and demonstrate principles of meat, poultry and fish cookery
  • explain and demonstrate principles of pasta, legume, rice, and grain cookery
  • demonstrate knowledge of basic bread, baking, and gluten functions
  • demonstrate knowledge of basic pastry and chocolate use

Course Description

Course Highlights

  • 16 Units, 45 lessons and over 230 learning tasks
  • Over 100 instructional videos
  • Over 100 recipes that reinforce key techniques
  • Engaging learning activities and assignments

Course Objectives

  • explain and demonstrate principles of salad and dressing production
  • explain and demonstrate principles of vegetable cookery
  • explain and demonstrate principles of egg cookery
  • describe and explain soup making procedures
  • prepare and present a variety of classic and contemporary sauces
  • explain and demonstrate principles of meat, poultry and fish cookery
  • explain and demonstrate principles of pasta, legume, rice, and grain cookery
  • demonstrate knowledge of basic bread, baking, and gluten functions
  • demonstrate knowledge of basic pastry and chocolate use