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Unit 1: Culinary Foundations Level 1 OverviewView TasksUnit 2: Knives, Knife Cuts & Knife SharpeningView TasksUnit 3: Food & Kitchen SafetyView TasksUnit 4: Dry-Heat Cooking MethodsView TasksUnit 5: Moist-Heat Cooking MethodsView TasksUnit 6: How to Make StockView TasksUnit 7: SeasoningView TasksUnit 8: PlatingView TasksUnit 9: Nutrition in The KitchenView TasksUnit 10: Culinary Foundations Level 1 AssessmentView Tasks |
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.
Show Full Syllabus | |
Unit 1: Culinary Foundations Level 2 OverviewView TasksUnit 2: Salads & VinaigrettesView TasksUnit 3: VegetablesView TasksUnit 4: EggsView TasksUnit 5: SoupsView TasksUnit 6: SaucesView TasksUnit 7: Rice & GrainsView TasksUnit 8: LegumesView TasksUnit 9: PastaView TasksUnit 10: MeatView TasksUnit 11: PoultryView TasksUnit 12: FishView TasksUnit 13: Baking Basics & BreadsView TasksUnit 14: Pastry BasicsView TasksUnit 15: ChocolateView TasksUnit 16: Cooking Foundations 2 AssessmentView Tasks |
Course DescriptionCourse Highlights
Course Objectives
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