VWU Professional Cook Training Package
- 27 Units
- 538 Tasks
- 884 Videos
Rouxbe’s Professional Cook Certification is the world’s leading online certification course 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 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 comprehensive 200-hour course covers a full basic professional cooking school curriculum including, but not limited to: kitchen and food safety, knife skills, stocks, sauces, moist- and dry-heat cooking methods, seasoning, egg cookery, vegetables, meat, poultry, fish, pasta, whole grains, legumes, basic breads and baking, salads and dressings, plating and presentation, and culinary nutrition.
The Professional Cook Certification course contains various types of learning activities, practice recipe exercises, flashcards, and Rouxbe-graded competency assessments. While the course is designed to follow a structured learning sequence, this course can be used to complement and enhance any culinary training program or your existing professional development needs.
It is approved by the American Council on Education (you can earn 6 college credits), the American Chef Federation, the Association of Nutrition and Foodservice Professionals (you can earn 100 CEHs), and the World Association of Chefs Societies.
- 6 Units
- 70 Tasks
- 169 Videos
Understanding how to source, prepare, cook, and serve seafood is a skill set called seafood literacy – having the confidence and competence to take full advantage of all the unique qualities that fish, shellfish, and sea greens have to offer – is a fundamental skill required for success in modern kitchens. Working to attain a high level of seafood literacy makes you more valuable as a cook and gives you the opportunity to be a leader in your kitchen.
Chef Barton Seaver partnered with Rouxbe to develop Seafood Literacy as a guide that swims you through a process of understanding seafood in all its forms. We focus that learning on how most seafood can generally be separated into categories based on its culinary personality. Breaking down seafood into culinary categories enables a cook to apply a set of general strategies about each category to dozens of specific products within that category. Culinary techniques specific to seafood cooking, such as steaming, grilling, broiling, and raw applications are explored and discussed.
- 7 Units
- 37 Tasks
- 10 Videos
To combat this startling and untenable trend in food waste, the James Beard Foundation is focused on supporting an industry-wide change in the way our nation’s restaurants value and respect our food resources. Waste Not provides technical and creative approaches to food waste, and examines the need to reduce food loss along the entire supply chain.
- 6 Units
- 138 Tasks
- 141 Videos
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.