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
How to Make Broth
  • Task 25: How to Make Broth
  • Task 26: Lesson Practice Recipes
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Plant-Based Stocks
  • Task 27: Plant-Based Stocks | Introduction
  • Task 28: Vegetable Stock
  • Task 29: Dried & Fresh Bouillon
Review
Unit Review & Assessment
  • Task 30: Unit Review & Quiz Preparation
  • Task 31: 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 32: Unit Orientation & Objectives
  • Task 33: Complete Your Self Assessment
  • Task 34: Unit Pre-Assessment
How to Make Stock-Based Clear Soup
  • Task 35: How to Make Stock-Based Clear Soup
  • Task 36: Activity | Stock-Based Clear Soups
  • Task 37: Lesson Practice Recipes
How to Make Roux-Based Soup
  • Task 38: How to Make Roux-Based Soup
  • Task 39: Lesson Practice Recipes
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Other Soups
  • Task 40: Bean-Based Soups
  • Task 41: Tomato-Based Soups
  • Task 42: Starch-Based & Creamy Soups
  • Task 43: Garnishing Soups
  • Task 44: Activity | Prepare Soup
  • Task 45: Practice & Share Your Photos
Review
Unit Review & Assessment
  • Task 46: Unit Review & Quiz Preparation
  • Task 47: 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 48: Unit Orientation & Objectives
  • Task 49: Complete Your Self Assessment
  • Task 50: Unit Pre-Assessment
How to Make Roux
  • Task 51: How to Make Roux
  • Task 52: Lesson Practice Recipes
How to Make Béchamel Sauce
  • Task 53: How to Make Béchamel Sauce
  • Task 54: Lesson Practice Recipes
  • Task 55: Activity | Prepare Béchamel
How to Make Velouté Sauce
  • Task 56: How to Make Velouté
  • Task 57: Lesson Practice Recipes
How to Make Tomato Sauce
  • Task 58: How to Make Tomato Sauce
  • Task 59: Lesson Practice Recipes
How to Make a Butter Sauce
  • Task 60: How to Make a Butter Sauce
  • Task 61: Lesson Practice Recipes
How to Make Hollandaise Sauce
  • Task 62: How to Make Hollandaise Sauce
  • Task 63: Lesson Practice Recipes
  • Task 64: Activity | Prepare Hollandaise
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How to Make Demi-Glace
  • Task 65: Intro to Demi-Glace & Derivative Sauces
  • Task 66: What is Demi-Glace?
  • Task 67: How to Make Demi-Glace
  • Task 68: Sauce Espagnole
  • Task 69: Varying Brown Sauces
  • Task 70: Serving Demi-Glace Based Sauces
  • Task 71: Lesson Practice Recipes
How to Make Pan Sauce
  • Task 72: How to Make Pan Sauce
  • Task 73: Lesson Practice Recipes
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Plant-Based Sauces
  • Task 74: Plant-Based Sauces | Introduction
  • Task 75: Red Sauce
  • Task 76: Activity | White Sauce
  • Task 77: Global Sauces
Review
Unit Review & Assessment
  • Task 78: Unit Review & Quiz Preparation
  • Task 79: 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 80: Unit Orientation & Objectives
  • Task 81: Complete Your Self Assessment
  • Task 82: Unit Pre-Assessment
Rice Basics
  • Task 83: Rice Basics
  • Task 84: Shopping Activity
  • Task 85: Lesson Practice Recipes
Cooking Rice | Steaming & Boiling Methods
  • Task 86: Cooking Rice
  • Task 87: Make Steamed Rice | Plain
  • Task 88: Make Steamed Rice | Infused
  • Task 89: Make Brown Rice Using a Flavorful Stock
Cooking Rice | Pilaf Method
  • Task 90: Cooking Rice | Pilaf Method
  • Task 91: Varying & Enhancing a Basic Pilaf
  • Task 92: Make This Delicious Pilaf with Lentils
  • Task 93: Activity | Prepare Pilaf
The Risotto Method & Varying Risotto
  • Task 94: The Risotto Method
  • Task 95: Lesson Practice Recipes
  • Task 96: How to Vary Risotto
  • Task 97: Activity | How to Vary Risotto
  • Task 98: Practice & Share Your Photos
How to Cook Grains
  • Task 99: How to Cook Grains
  • Task 100: Activity | Label the Wheat Diagram
  • Task 101: Estimated Ratios & Cooking Times
  • Task 102: Grains & Food Safety
  • Task 103: Tips & Techniques For Grain Cookery
  • Task 104: How to Make Polenta
Review
Unit Review & Assessment
  • Task 105: Unit Review & Quiz Preparation
  • Task 106: 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 107: Unit Orientation & Objectives
  • Task 108: Complete Your Self Assessment
  • Task 109: Unit Pre-Assessment
How to Select Pasta
  • Task 110: How to Select Pasta Video Lesson
  • Task 111: Shopping Activity
  • Task 112: Lesson Practice Recipes
How to Cook Pasta
  • Task 113: How to Cook Pasta Video Lesson
  • Task 114: Quality Olive Oils for Pasta
  • Task 115: Reorder Sequence Activity
  • Task 116: Lesson Practice Recipes
  • Task 117: Activity | Cooking Pasta
How to Make Fresh Pasta | Laminated Pasta
  • Task 118: How to Make Fresh Pasta | Laminated Pasta
  • Task 119: Lesson Practice Recipes
  • Task 120: Activity | Prepare Fresh Pasta
  • Task 121: Practice & Share Your Photos
Review
Unit Review & Assessment
  • Task 122: Unit Review & Quiz Preparation
  • Task 123: 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 124: Survey | Share Your Course Feedback
  • Task 125: Capstone Activity
  • Task 126: Course Review & Exam Preparation
  • Task 127: Course Final Exam
  • Task 128: 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