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Unit 1: Culinary Foundations Overview
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This unit provides an overview and orientation to the Culinary Foundations 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: 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 4: Unit Orientation & Objectives
  • Task 5: Complete Your Self Assessment
  • Task 6: Unit Pre-Assessment
Proper Knife Handling
  • Task 7: Handling a Chef's Knife
How to Cut with a Chef’s Knife
  • Task 8: How to Cut Using a Chef's Knife
Sharpening Your Knife
  • Task 9: Knife Sharpening with a Whetstone
Review
Unit Review
  • Task 10: Unit Review & Quiz Preparation
  • Task 11: Unit Assessment Quiz
End of Unit 2
Unit 3: 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 12: Unit Orientation & Objectives
  • Task 13: Complete Your Self Assessment
  • Task 14: Unit Pre-Assessment
Salad Greens | Selecting & Preparing
  • Task 15: Salad Greens | Selecting & Preparing
Vinaigrette Basics
  • Task 16: How to Make a Vinaigrette
Review
Unit Review
  • Task 17: Unit Review & Quiz Preparation
  • Task 18: Unit Assessment Quiz
End of Unit 3
Unit 4: 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 19: Unit Orientation & Objectives
  • Task 20: Complete Your Self Assessment
  • Task 21: Unit Pre-Assessment
How to Make Broth-Based Clear Soup
  • Task 22: How to Make Broth-Based Clear Soup
How to Make Stock-Based Clear Soup
  • Task 23: How to Make Stock-Based Clear Soup
How to Make Roux-Based Soup
  • Task 24: How to Make Roux-Based Soup
How to Make Starch-Based Thick Soup
  • Task 25: How to Make Starch-Based Thick Soup
Review
Unit Review & Course Challenge Quiz
  • Task 26: Unit Review & Quiz Preparation
  • Task 27: Unit Assessment Quiz
End of Unit 4
Unit 5: 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 28: Unit Orientation & Objectives
  • Task 29: Complete Your Self Assessment
  • Task 30: Unit Pre-Assessment
Preserving Vegetable Pigments
  • Task 31: Preserving Vegetable Pigments
Cooking Vegetables in Water
  • Task 32: Cooking Vegetables in Water
How to Roast Vegetables
  • Task 33: How to Roast Vegetables
Review
Unit Review
  • Task 34: Unit Review & Quiz Preparation
  • Task 35: Unit Assessment Quiz
End of Unit 5
Unit 6: Rice, Grains & Pasta
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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 36: Unit Orientation & Objectives
  • Task 37: Complete Your Self Assessment
  • Task 38: Unit Pre-Assessment
Cooking Rice | Steaming & Boiling Methods
  • Task 39: Cooking Rice
How to Cook Grains
  • Task 40: How to Cook Grains
How to Make Polenta
  • Task 41: How to Make Polenta
How to Cook Pasta
  • Task 42: How to Cook Pasta
Review
Unit Review
  • Task 43: Unit Review & Quiz Preparation
  • Task 44: Unit Assessment Quiz
End of Unit 6
Unit 7: 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 45: Unit Orientation & Objectives
  • Task 46: Complete Your Self Assessment
  • Task 47: Unit Pre-Assessment
Thumbnail cs dryheat l1 t2
How to Pan Fry
  • Task 48: Pan Frying
How to Sauté
  • Task 49: How to Sauté
Searing
  • Task 50: Searing
How to Stir-Fry
  • Task 51: How to Stir-Fry
How to Bread & Batter Foods
  • Task 52: How to Bread & Batter Foods
How to Shallow Fry & Deep Fry
  • Task 53: How to Shallow Fry & Deep Fry
Review
Unit Review
  • Task 54: Unit Review & Quiz Preparation
  • Task 55: Unit Assessment Quiz
End of Unit 7
Unit 8: Meat & Poultry
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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 56: Unit Orientation & Objectives
  • Task 57: Complete Your Self Assessment
  • Task 58: Unit Pre-Assessment
How to Cook Premium Steaks
  • Task 59: Prepping Premium Steaks for Cooking
  • Task 60: How to Cook Premium Steaks
Pot Roasting | Combination Cooking
  • Task 61: Pot Roasting | Combination Cooking
How to Roast a Whole Chicken
  • Task 62: How to Roast a Whole Chicken
Review
Unit Review
  • Task 63: Unit Review & Quiz Preparation
  • Task 64: Unit Assessment Quiz
End of Unit 8
Unit 9: 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 65: Unit Orientation & Objectives
  • Task 66: Complete Your Self Assessment
  • Task 67: Unit Pre-Assessment
How to Buy & Store Fish
  • Task 68: How to Buy & Store Fish
Cooking Fish Fundamentals
  • Task 69: Fish Cooking Fundamentals
How to Pan Fry Fish
  • Task 70: How to Pan Fry Fish
Review
Unit Review
  • Task 71: Unit Review & Quiz Preparation
  • Task 72: Unit Assessment Quiz
End of Unit 9
Unit 10: Other
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This unit introduces you to the techniques of correct and balanced seasoning. Brining, salting, and characteristics of different salts will be the focus as you learn to build deep, delicious flavor in your dishes. The unit offers a secondary focus on the principles of plate composition and how to prepare eye-appealing presentations.
Orientation
Unit Orientation
  • Task 73: Unit Orientation & Objectives
  • Task 74: Complete Your Self Assessment
  • Task 75: Unit Pre-Assessment
Basic Seasoning
  • Task 76: How to Season with Salt
Thumbnail cs plating t5
The Basics of Plating
  • Task 77: The Basics of Plating
Review
Unit Review
  • Task 78: Unit Review & Quiz Preparation
  • Task 79: Unit Assessment Quiz
End of Unit 10
Unit 11: Culinary Foundations Assessment
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This final assessment quiz will show what you have learned in this course. Good luck!
Thumbnail screen shot 2014 05 01 at 11.30.29 am
Culinary Foundations Assessment
  • Task 80: Course Review & Exam Preparation
  • Task 81: Culinary Foundations Assessment
End of Unit 11

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 course focuses on foundational and fundamental skills development and reinforcement, as well as universal and widely adopted methods and techniques of cooking that reinforce the same principles taught in professional culinary schools around the world.

This course covers key knowledge and technique development in knife skills; salads and vinaigrettes; soups; vegetables; rice, grains, and pasta; dry-heat cooking methods; meat and poultry; fish; as well as seasoning and plating.

The course contains various types of learning activities to engage and guide associates through a learning path: pre and post quizzes, flash cards, and other supportive activities.

Course Highlights

  • Built for on-the-job training and development
  • 9 core learning units
  • Over 30 multi-step video lessons
  • Over 275 instructional videos in total
  • Self, pre and post assessments for each unit

Course Objectives

  • handle and maintain a knife and demonstrate knife cuts
  • explain and demonstrate salad and vinaigrette production
  • explain and demonstrate principles of preparing a variety of clear and thickened soups
  • explain and demonstrate principles of vegetable cookery
  • explain and demonstrate principles of preparing grains, bean and pasta
  • identify, describe and apply dry-heat cooking methods
  • explain and demonstrate principles of meat, poultry and fish cookery
  • explain and apply principles of seasoning and basic plating

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 course focuses on foundational and fundamental skills development and reinforcement, as well as universal and widely adopted methods and techniques of cooking that reinforce the same principles taught in professional culinary schools around the world.

This course covers key knowledge and technique development in knife skills; salads and vinaigrettes; soups; vegetables; rice, grains, and pasta; dry-heat cooking methods; meat and poultry; fish; as well as seasoning and plating.

The course contains various types of learning activities to engage and guide associates through a learning path: pre and post quizzes, flash cards, and other supportive activities.

Course Highlights

  • Built for on-the-job training and development
  • 9 core learning units
  • Over 30 multi-step video lessons
  • Over 275 instructional videos in total
  • Self, pre and post assessments for each unit

Course Objectives

  • handle and maintain a knife and demonstrate knife cuts
  • explain and demonstrate salad and vinaigrette production
  • explain and demonstrate principles of preparing a variety of clear and thickened soups
  • explain and demonstrate principles of vegetable cookery
  • explain and demonstrate principles of preparing grains, bean and pasta
  • identify, describe and apply dry-heat cooking methods
  • explain and demonstrate principles of meat, poultry and fish cookery
  • explain and apply principles of seasoning and basic plating