Foundations of Cuisine

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Unit 1: Orientation & Course Overview
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This unit provides an overview and orientation to the Foundations of Cuisine Course. It sets expectations and provides instructions for how to use the course platform to progress through activities and assessments.
Orientation
Course Orientation
  • Task 1: Introduction
  • Task 2: Course Orientation and Outcomes
  • Task 3: How to Learn With Sur La Table Online Culinary Institute
  • Task 4: Course Welcome Survey
  • Task 5: What We Expect from You
  • Task 6: What You Can Expect From Sur La Table Online Culinary Institute
  • Task 7: Discover the Map of Cooking
  • Task 8: The Map of Cooking & Cooking Methods Wheel
  • Task 9: Activity | Make Your Go-to Soup or Pasta Dish
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Getting Started: Kitchen Equipment & Sanitation Basics
  • Task 10: Kitchen Tools & Equipment | Introduction
  • Task 11: A Comprehensive Look at Kitchen Tools
  • Task 12: Mise en Place & Storing
  • Task 13: Keys to Food Safety
  • Task 14: Quick Safety Quiz
End of Unit 1
Unit 2: How to Make Stock
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This unit will teach you to prepare the most common types of stocks. We will cover the preparation of dark stock, short stock, broths, chicken, veal, beef, and vegetable stocks.
Orientation
Unit Orientation
  • Task 15: Unit Orientation & Objectives
  • Task 16: Complete Your Self-Assessment
  • Task 17: Unit Pre-Assessment
How to Make Stock | Fundamentals
  • Task 18: How to Make Stock | Fundamentals
  • Task 19: Activity | Prepare Stock
How to Make Dark Stock
  • Task 20: How to Make Dark Stock
  • Task 21: Lesson Practice Recipes
How to Make Veal & Beef Stock
  • Task 22: How to Make Veal & Beef Stock
  • Task 23: Lesson Practice Recipes
  • Task 24: Reorder Activity & Sur La Table-Graded Submission
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Plant-Based Stocks
  • Task 25: Plant-Based Stocks | Introduction
  • Task 26: Vegetable Stock
Review
Unit Review & Assessment
  • Task 27: Unit Review & Quiz Preparation
  • Task 28: Unit Quiz
End of Unit 2
Unit 3: How to Make Soup
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This unit will introduce you to the four basic soup bases in this unit- broth-based clear, stock-based clear, roux-based, and starch-based.
Orientation
Unit Orientation
  • Task 29: Unit Orientation & Objectives
  • Task 30: Complete Your Self Assessment
  • Task 31: Unit Pre-Assessment
How to Make Stock-Based Clear Soup
  • Task 32: How to Make Stock-Based Clear Soup
  • Task 33: Activity | Stock-Based Clear Soups
  • Task 34: Lesson Practice Recipes
How to Make Roux-Based Soup
  • Task 35: How to Make Roux-Based Soup
  • Task 36: Lesson Practice Recipes
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Other Soups
  • Task 37: Bean-Based Soups
  • Task 38: Tomato-Based Soups
  • Task 39: Starch-Based & Creamy Soups
  • Task 40: Garnishing Soups
  • Task 41: Activity | Prepare Soup
  • Task 42: Practice & Share Your Photos
Review
Unit Review & Assessment
  • Task 43: Unit Review & Quiz Preparation
  • Task 44: Unit Quiz
End of Unit 3
Unit 4: Sauces
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This unit will teach you how to create a classic roux, béchamel, and veloute sauce. After learning these basic sauces, you will be able to expand the range of dishes that you can prepare. This unit will give you the opportunity to create delicious savory sauces such as classic tomato, pan sauces, butter-based sauces, and hollandaise.
Orientation
Unit Orientation
  • Task 45: Unit Orientation & Objectives
  • Task 46: Complete Your Self Assessment
  • Task 47: Unit Pre-Assessment
How to Make Roux
  • Task 48: How to Make Roux
  • Task 49: Lesson Practice Recipes
How to Make Béchamel Sauce
  • Task 50: How to Make Béchamel Sauce
  • Task 51: Lesson Practice Recipes
  • Task 52: Activity | Prepare Béchamel
How to Make Velouté Sauce
  • Task 53: How to Make Velouté
  • Task 54: Lesson Practice Recipes
How to Make Tomato Sauce
  • Task 55: How to Make Tomato Sauce
  • Task 56: Lesson Practice Recipes
How to Make a Butter Sauce
  • Task 57: How to Make a Butter Sauce
  • Task 58: Lesson Practice Recipes
How to Make Hollandaise Sauce
  • Task 59: How to Make Hollandaise Sauce
  • Task 60: Lesson Practice Recipes
  • Task 61: Activity | Prepare Hollandaise
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How to Make Demi-Glace
  • Task 62: Intro to Demi-Glace & Derivative Sauces
  • Task 63: What is Demi-Glace?
  • Task 64: How to Make Demi-Glace
  • Task 65: Sauce Espagnole
  • Task 66: Varying Brown Sauces
  • Task 67: Serving Demi-Glace Based Sauces
  • Task 68: Lesson Practice Recipes
How to Make Pan Sauce
  • Task 69: How to Make Pan Sauce
  • Task 70: Lesson Practice Recipes
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Plant-Based Sauces
  • Task 71: Plant-Based Sauces | Introduction
  • Task 72: Red Sauce
  • Task 73: Activity | White Sauce
  • Task 74: Global Sauces
Review
Unit Review & Assessment
  • Task 75: Unit Review & Quiz Preparation
  • Task 76: Unit Quiz
End of Unit 4
Unit 5: Rice & Grains
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This unit will teach you about how to prepare rice by steaming and boiling and how to make pilaf and risotto. You will also be introduced to the concepts of cooking grains, and how to prepare polenta.
Orientation
Unit Orientation
  • Task 77: Unit Orientation & Objectives
  • Task 78: Complete Your Self Assessment
  • Task 79: Unit Pre-Assessment
Rice Basics
  • Task 80: Rice Basics
  • Task 81: Shopping Activity
  • Task 82: Lesson Practice Recipes
Cooking Rice | Steaming & Boiling Methods
  • Task 83: Cooking Rice
  • Task 84: Make Steamed Rice | Plain
  • Task 85: Make Steamed Rice | Infused
  • Task 86: Make Brown Rice Using a Flavorful Stock
Cooking Rice | Pilaf Method
  • Task 87: Cooking Rice | Pilaf Method
  • Task 88: Varying & Enhancing a Basic Pilaf
  • Task 89: Make This Delicious Pilaf with Lentils
  • Task 90: Activity | Prepare Pilaf
The Risotto Method & Varying Risotto
  • Task 91: The Risotto Method
  • Task 92: Lesson Practice Recipes
  • Task 93: How to Vary Risotto
  • Task 94: Activity | How to Vary Risotto
  • Task 95: Practice & Share Your Photos
How to Cook Grains
  • Task 96: How to Cook Grains
  • Task 97: Activity | Label the Wheat Diagram
  • Task 98: Estimated Ratios & Cooking Times
  • Task 99: Grains & Food Safety
  • Task 100: Tips & Techniques For Grain Cookery
  • Task 101: How to Make Polenta
Review
Unit Review & Assessment
  • Task 102: Unit Review & Quiz Preparation
  • Task 103: Unit Quiz
End of Unit 5
Unit 6: Pasta
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This unit will teach you about gluten, how extruded and laminated pasta 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 to perfection, every time.
Orientation
Unit Orientation
  • Task 104: Unit Orientation & Objectives
  • Task 105: Complete Your Self Assessment
  • Task 106: Unit Pre-Assessment
How to Select Pasta
  • Task 107: How to Select Pasta Video Lesson
  • Task 108: Shopping Activity
  • Task 109: Lesson Practice Recipes
How to Cook Pasta
  • Task 110: How to Cook Pasta Video Lesson
  • Task 111: Quality Olive Oils for Pasta
  • Task 112: Reorder Sequence Activity
  • Task 113: Lesson Practice Recipes
  • Task 114: Activity | Cooking Pasta
How to Make Fresh Pasta | Laminated Pasta
  • Task 115: How to Make Fresh Pasta | Laminated Pasta
  • Task 116: Lesson Practice Recipes
  • Task 117: Activity | Prepare Fresh Pasta
  • Task 118: Practice & Share Your Photos
Review
Unit Review & Assessment
  • Task 119: Unit Review & Quiz Preparation
  • Task 120: Unit Quiz
End of Unit 6
Unit 7: Course Review and Exam EDIT
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Good luck! This course covered a very large amount of content, and this final is _comprehensive_ and thus derives questions from all previous units in the course. Go back and review previous practice quizzes (in lessons) and flash cards (in unit reviews) to sharpen your mind before you take the final exam.
Review
Course Review
  • Task 121: Survey | Share Your Course Feedback
  • Task 122: Capstone Activity
  • Task 123: Course Review & Exam Preparation
  • Task 124: Course Final Exam
  • Task 125: Books & Other References
End of Unit 7

Course Description

Regional and national cuisines are organized on foundational components such as a flavored liquid and cooked starch or grain. These elements can further be recombined to create or enhance distinct dishes and menus. In traditional cooking approaches these building blocks include stocks, soups, and sauces, as well as modern and plant-based sauces.

From there, the learner advances to preparation and refinement of rice, grain, legume and noodle dishes. In addition to replicating European mother sauces, students create such representative dishes as Italian pasta and risotto, chana masala, tagine, phở, and consommé and hearty soups, among others. Instructional activities include multiple cooking assignments with instructor feedback, explanatory process documentation, constructing an internally consistent value system, image uploads, and other graded assessments that demonstrate proficiency in the subject matter and cooking techniques.

Course Highlights

  • 5 Units
  • 25 lessons
  • More than 125 learning tasks
  • Example recipe applications for each area of functionality
  • Step-by-step supported learning
  • Over 85 delicious recipes
  • Interactive learning activities and assessments
  • 24/7 access, 100% online
  • 55 contact hours
  • Approved for 55 Continuing Education Hours from the American Culinary Federation Education Foundation as an approved program
  • The American Council on Education's College Credit Recommendation Service (ACE CREDIT®) has evaluated and recommended 3 semester hour college credits for this course.

Course Objectives

  • Demonstrate knowledge of basic food safety principles and practices
  • Select, handle and maintain a knife and demonstrate knife cuts
  • Explain and demonstrate stock, short stock, and broth production
  • Prepare and present a variety of classic and contemporary sauces
  • Explain and demonstrate principles of pasta, legume, rice, and grain cookery
  • Demonstrate knowledge and application of seasoning and flavoring

Course Description

Regional and national cuisines are organized on foundational components such as a flavored liquid and cooked starch or grain. These elements can further be recombined to create or enhance distinct dishes and menus. In traditional cooking approaches these building blocks include stocks, soups, and sauces, as well as modern and plant-based sauces.

From there, the learner advances to preparation and refinement of rice, grain, legume and noodle dishes. In addition to replicating European mother sauces, students create such representative dishes as Italian pasta and risotto, chana masala, tagine, phở, and consommé and hearty soups, among others. Instructional activities include multiple cooking assignments with instructor feedback, explanatory process documentation, constructing an internally consistent value system, image uploads, and other graded assessments that demonstrate proficiency in the subject matter and cooking techniques.

Course Highlights

  • 5 Units
  • 25 lessons
  • More than 125 learning tasks
  • Example recipe applications for each area of functionality
  • Step-by-step supported learning
  • Over 85 delicious recipes
  • Interactive learning activities and assessments
  • 24/7 access, 100% online
  • 55 contact hours
  • Approved for 55 Continuing Education Hours from the American Culinary Federation Education Foundation as an approved program
  • The American Council on Education's College Credit Recommendation Service (ACE CREDIT®) has evaluated and recommended 3 semester hour college credits for this course.

Course Objectives

  • Demonstrate knowledge of basic food safety principles and practices
  • Select, handle and maintain a knife and demonstrate knife cuts
  • Explain and demonstrate stock, short stock, and broth production
  • Prepare and present a variety of classic and contemporary sauces
  • Explain and demonstrate principles of pasta, legume, rice, and grain cookery
  • Demonstrate knowledge and application of seasoning and flavoring