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Welcome to the Rouxbe Cooking School. Before you begin learning about how to cook and eat more plant-based foods, we want to be sure that you understand the course structure and how the learning platform works. We also want to explain what we expect of you as a student, and what you can expect from us. This introductory unit sets the stage for your learning. |
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Course Orientation
- Task 1: Welcome to the Rouxbe Culinary School
- Task 2: What to Expect in This Course
- Task 3: How to Learn with Rouxbe
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End of Unit 1
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In this unit, you will explore everyday staples and foundational recipes to help you build plant-based menus. In this unit, you will learn how to adapt familiar foods, such as stocks, soups, dressings, dairy and meats, and make them plant-based. You will learn about methods, substitutions and products to help you make these adaptations.
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Orientation
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Unit Orientation
- Task 4: Unit Orientation & Objectives
- Task 5: What to Expect in this Unit
- Task 6: Complete Your Self Assessment
- Task 7: Unit Pre-Assessment
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Plant-Based Stocks
- Task 8: Plant-Based Stocks | Introduction
- Task 10: Dried & Fresh Bouillon
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Soups
- Task 11: Soups | Introduction
- Task 12: Bean-Based Soups
- Task 13: Tomato-Based Soups
- Task 14: Starch-Based & Creamy Soups
- Task 15: How to Blend Soups
- Task 16: Activity | Reorder: Blending Soups
- Task 17: Garnishing Soups
- Task 18: Lesson Practice Recipes | Blending
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Dressings, Vinaigrettes & Marinades
- Task 19: Dressings, Vinaigrettes & Marinades | Introduction
- Task 20: Salad Dressing & Vinaigrette Basics
- Task 21: Choosing Quality Olive Oils
- Task 22: Choosing Quality Balsamic Vinegars
- Task 24: Lesson Practice Recipes
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Sauces
- Task 25: Sauces | Introduction
- Task 27: Cashew Béchamel | Basic White Sauce
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Condiments
- Task 29: Condiments | Introduction
- Task 31: Relishes, Salsas & Chutneys
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Review
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Unit Review & Assessment
- Task 32: Unit Review & Quiz Preparation
- Task 33: Unit Assessment Quiz
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End of Unit 2
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This unit addresses plant-based alternatives to meat and dairy. It will introduce proteins such as tofu, tempeh and seitan, and dairy alternatives such as nut milks and cheeses. |
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Orientation
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Unit Orientation
- Task 34: Unit Orientation & Objectives
- Task 35: What to Expect in this Unit
- Task 36: Complete Your Self Assessment
- Task 37: Unit Pre-Assessment
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Basic Plant-Based Proteins
- Task 38: Plant-Based Proteins | Introduction
- Task 39: Working with Tempeh
- Task 40: Lesson Practice Recipes
- Task 41: Working with Tofu
- Task 42: Working with Products on the Market
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Seitan | Methods, Uses & Recipes
- Task 43: Seitan | Introduction
- Task 45: Making the Base Seitan Dough
- Task 46: Simmering Seitan
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Plant-Based Dairy Alternatives
- Task 48: Plant-Based Dairy Alternatives | Introduction
- Task 49: Converting Recipes to Be Dairy-Free
- Task 51: Lesson Practice Recipes
- Task 54: Sour Cream & Aioli
- Task 55: Cheese & Cheese Spreads
- Task 57: Working with Products on the Market
- Task 58: Lesson Practice Recipes
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Review
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Unit Review & Assessment
- Task 59: Unit Review & Quiz Preparation
- Task 60: Unit Assessment Quiz
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End of Unit 3
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In this unit, you will learn how to choose dried pastas, their standard cooking methods and the varieties on the market. You will also discover how to prepare and use of a number of fresh, from-scratch eggless pastas and Asian noodles.
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Orientation
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Unit Orientation
- Task 61: Unit Orientation & Objectives
- Task 62: What to Expect in this Unit
- Task 63: Complete Your Self Assessment
- Task 64: Unit Pre-Assessment
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How to Make Fresh Laminated Pasta | Egg & Dairy Free
- Task 65: How to Make Fresh Pasta | Eggless Laminated Pasta
- Task 66: Fresh Pasta Dough
- Task 67: Activity | Reorder: Making Fresh Pasta
- Task 68: Hand-Cut Pappardelle
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Filled Pastas
- Task 69: Filled Pastas | Introduction
- Task 70: Stuffed Pasta & Fillings
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Other Global Noodles
- Task 71: Global Noodles | Introduction
- Task 72: Egg-Free Spaetzle
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Review
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Unit Review & Assessment
- Task 74: Unit Review & Quiz Preparation
- Task 75: Course Challenge Quiz
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End of Unit 4
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This extensive unit introduces a full detailed overview of raw gastronomy, outlining the foundational technique, explanation and methodology behind creating therapeutic and comforting gourmet raw and living foods. This curriculum covers all the basics to more advanced approaches in preparing raw plant-based cuisine such as juicing, blending, germinating, sprouting, fermenting, marinating, culturing, and low heat cooking.
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Orientation
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Unit Orientation
- Task 76: Unit Orientation & Objectives
- Task 77: What to Expect in this Unit
- Task 78: Complete Your Self Assessment
- Task 79: Unit Pre-Assessment
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The Raw Kitchen | Introduction
- Task 80: The Raw Kitchen | Introduction
- Task 82: Raw Equipment & Tools
- Task 84: Raw Preparation Methods
- Task 85: More Advanced Technique with Supporting Equipment
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Juices & Concentrating
- Task 86: Juicing | Introduction
- Task 87: Using Vegetables for Juicing
- Task 88: Lesson Practice Recipes
- Task 89: Other Uses for Juices
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Showcasing Vegetables
- Task 90: Showcasing Vegetables | Introduction
- Task 92: Marinating & Wilting
- Task 93: Infusing & Compressing
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Recipe Development & Base Recipes
- Task 94: Recipe Development & Base Recipes | Introduction
- Task 95: Equipment for Creating Raw Base Patés
- Task 97: Creating Base Recipes | Chart
- Task 98: Layering the Base
- Task 99: Lesson Practice Recipes | Base Recipes
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Nutrient-Dense "Superfoods"
- Task 100: "Superfoods": Nutrient-Dense Foods | Introduction
- Task 101: Commonly Available "Superfoods"
- Task 102: Less Common "Superfoods"
- Task 103: Culinary Uses for "Superfoods"
- Task 104: Lesson Practice Recipes
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Germinating, Sprouting & Kitchen Gardening
- Task 105: Sprouts | Introduction
- Task 107: Sprouting Equipment
- Task 108: Kitchen Gardening & Growing Sprouts
- Task 109: Germinating Nuts & Seeds
- Task 110: Using Sprouts in Recipes
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Dehydrating
- Task 111: Dehydrating | Introduction
- Task 112: Dehydrating Equipment
- Task 113: Preserving Single Ingredients
- Task 115: Crackers & Flatbreads
- Task 116: Semi-Drying: Wraps & Crepes
- Task 117: Warming & Concentrating
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Fermenting
- Task 118: Fermenting | Introduction
- Task 119: Getting Set Up & Fermenting Safety
- Task 120: Krauts & Kimchi
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Culturing Nut Based "Cheese"
- Task 121: Culturing Nut Based “Cheese” | Introduction
- Task 123: Macadamia Cheese
- Task 125: Pine Nut "Parmesan"
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Raw Sauces & Condiments
- Task 126: Raw Sauces & Condiments | Introduction
- Task 128: Common Raw Sauces
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Raw Desserts
- Task 129: Raw Desserts | Introduction
- Task 130: Raw Cakes & Pies
- Task 131: Ice Creams & Sorbets
- Task 132: Accents, Sauces, Compotes
- Task 133: Basics of Raw Chocolate
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Review
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Unit Review & Assessment
- Task 134: Unit Review & Quiz Preparation
- Task 135: Unit Assessment Quiz
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End of Unit 5
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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. |
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Course Review & Final Assessment
- Task 136: Survey | Share Your Course Feedback
- Task 137: Your Final Exam Preparation
- Task 138: Final Course Assessment
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End of Unit 6
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Course Description
This course offers foundational instruction in plant-based culinary arts. With a focus on the application of core techniques in the plant-based kitchen, the experience will allow you to explore and practice a variety of recipes and flavors. You will learn how to adapt familiar foods, such as stocks, sauces, dressings, dairy, and meats, and make them plant-based. You will learn about methods, substitutions, and products to help you make these adaptations. You will learn about popular topics like alternative proteins such as tofu, tempeh, and seitan, and dairy alternatives such as nut milk and cheeses. This curriculum also covers all the basics of fermentation.
Course Highlights
- Foundational plant-based cooking techniques
- Focus on the application of core techniques in the plant-based kitchen
- Instruction in plant-based culinary arts
Course Objectives
- Prepare plant-based stocks and recipes utilizing stock
- Prepare a variety of plant-based soups
- Plan and organize food production and apply principles of batch cooking
- Practice advanced recipe development with plant-based cuisine
- Build mother sauces, dressings, marinades, condiments and pickles
- Prepare plant-based proteins, such as tofu, tempeh and seitan and non-dairy substitutions
- Prepare plant-based pasta and noodle dishes
- Understand principles of flavor balancing, building, layering and seasoning
- Understand flavor profile development including herb and spice combining
- Prepare non-dairy alternatives to milks, creams and cheeses
- Explain the culinary principles of the raw kitchen
- Apply techniques such as juicing, dehydrating and fermenting
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