Online Cooking Courses


Professional Cooking Fundamentals
  • 8 Units
  • |
  • 166 Tasks
  • |
  • 216 Videos

For professionals as well as accomplished home cooks, a successful culinary journey is built upon a bedrock of central principles for cuisine and kitchen organization. Starting with the Map of Cooking, learners visualize what they may already know intuitively and experientially. During this introductory course, students will evaluate critical soft skills for kitchen teamwork, apply food and kitchen safety knowledge and practices, and employ essential knife skills.

Applied cooking is also introduced through a primer in seasoning and taste, followed by preparation of various salads, vegetables and egg dishes. Learning strategies and activities include evaluated cooking practice, explanatory and reflection pieces, image uploads, and other graded assessments that demonstrate competency in course material. Ultimately, Professional Cooking Fundamentals is designed to assist the learner make more informed decisions, decipher recipes, apply techniques, understand flavor development, and freely explore the world of food and cooking.

Foundations of Cuisine
  • 7 Units
  • |
  • 125 Tasks
  • |
  • 244 Videos

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.

Cooking Methods
  • 6 Units
  • |
  • 113 Tasks
  • |
  • 230 Videos

The heart of cooking knowledge rests on applying basic cooking principles to food items. Beginning with dry-heat cooking methods, the learner practices roasting, grilling, pan frying, sautéing, deep frying, and stir-frying. Students practice moist-heat applications such as poaching, steaming and simmering, followed by the combination cooking methods of braising and stewing.

Cooking Meat, Fish, Poultry & Plant-Based Proteins
  • 6 Units
  • |
  • 112 Tasks
  • |
  • 222 Videos

As the student grasps basic cooking techniques, they need to further master those methods using a variety of animal and plant proteins. These food items are generally the costliest to procure, the most difficult to reproduce expertly and consistently, and consequently come with a premium price on the menu. Students practice multiple preparations of beef, lamb, chicken, fish and plant-based dishes.

Culinary Nutrition & Wellness
  • 7 Units
  • |
  • 156 Tasks
  • |
  • 63 Videos

Students examine the basic principles of nutrition, including its application in food preparation, menu planning and a healthy lifestyle with an emphasis in plant-based culinary arts. High quality plant-based dishes are increasingly crucial to meet consumer demand. Students build a nutritional foundation related to personal health, the food supply, and dietary restrictions. Learners create menus focusing on food allergies, intolerances, preferences and restrictions.

They practice techniques to reduce sodium, cook without oil or salt, and use whole food fats instead of processed oils. They also develop skills in raw gastronomy and enhancing flavor builders. Learners also practice techniques and dishes with global flavor profiles. They explore plant-based foods and spices from regions of their interest and apply various cooking techniques to create these international dishes.

Basics of Baking & Pastry
  • 5 Units
  • |
  • 99 Tasks
  • |
  • 92 Videos

Baking and pastry arts rely on precise formulas and ratios, not improvisation and adjustment. Therefore, the field can be intimidating to many, yet proves exceedingly rewarding for the profile of any foodservice operation. This course focuses on ingredients, quick breads, breads, custards, soufflés, and chocolate. Basic concepts and techniques of baking such as ingredients and processes of baking are reviewed and practiced. Students appraise gluten, flour, yeast, water and salt and their functions in bread making.

Series - All 6 Courses
Each of the six ACFEF-Approved courses include 55 hours of instruction to help you master foundational culinary skills. Enjoy hands-on learning with expert chef guidance, including a live chat option, and receive graded feedback on what you create. Whatever your personal or professional goals, the courses within this series are intended to engage your senses, help you develop professional techniques in a kitchen, and build your confidence to take on your goals. Available to U.S. residents only.
Courses included
  • Professional Cooking Fundamentals
  • Foundations of Cuisine
  • Cooking Methods
  • Cooking Meat, Fish, Poultry & Plant-Based Proteins
  • Culinary Nutrition & Wellness
  • Basics of Baking & Pastry
Knife Skills Boot Camp
  • 3 Units
  • |
  • 19 Tasks
  • |
  • 53 Videos

Everyone envies the host who possesses those fancy knife skills. Based on multiple practice recipes, this course walks you through the kitchen fundamentals on selecting, handling, and using a knife with confidence. You will prepare a variety of veggie-packed soups, chopped entrée salads, inventive main dishes that accentuate your slicing, dicing, and cubing.

Cooking on a Budget
  • 3 Units
  • |
  • 21 Tasks
  • |
  • 59 Videos

For the little-used kitchen, reinvigorate your favorite dishes that emphasizes flavor, versatility, easy storage and reheating. Includes an approachable menu with endless variations that dances across the globe without breaking the bank.

A Plant-Based Celebration
  • 3 Units
  • |
  • 25 Tasks
  • |
  • 54 Videos

Dress up your winter celebrations with vibrant and flavorful vegetarian offerings that will impress and amaze even meat-eating relatives. Explore hearty entrées and sauces, add traditional and creative side dishes, and incorporate no-fuss desserts. This is your chance to express your plant-based, global style for the holiday table.

The Main Course
  • 3 Units
  • |
  • 21 Tasks
  • |
  • 50 Videos

Dress up any celebration with vibrant, flavorful offerings that will impress and delight your guests. Explore hearty entrées and sauces, learn to pair traditional and creative side dishes, and incorporate simple salads. Through video lessons, hands-on activities and new recipes, you’ll set forth on a path to nourish your family and friends with flair.

Soup!
  • 3 Units
  • |
  • 15 Tasks
  • |
  • 47 Videos

Soup provides an incredibly versatile, approachable and rewarding form of cooking. Whether you want a quick, nourishing meal or a weekend-long preparation to create a showstopping meal, soups serve as a convenient entryway to delicious and cost-effective cooking. Becoming comfortable riffing on basic recipes and using up stray items in your fridge inevitably leads to more and more experimentation in the kitchen. In this course, you’ll begin with the basics of meat- and vegetable-based stocks and progress from there to creating clear and thick soups with next-level garnishes such as crostini and Parmesan crisps. Each lesson gives you options for preparing classic soups, global variations and more unique and contemporary dishes. From chicken noodle and French Onion soup, to Vietnamese and Thai favorites, you’ll gain confidence in creating flavorful soups suited to your tastes.

Chocolate Lover
  • 3 Units
  • |
  • 22 Tasks
  • |
  • 22 Videos

Explore the world of chocolate desserts in its many forms. Chocolate lovers pine to share their passion with others. Enjoy the benefits of practicing the essentials of chocolate preparations by serving sweets to your loved ones. Beginning with basic chocolate making and use, the course guides you through various types of chocolate creations with multiple preparations, recipes and presentations. From familiar cookies, pies and cakes made with chocolate, you’ll advance to tortes, truffles and mousse. Display those amazing desserts with fruit and cream accompaniments, or a chocolate sauce, glaze, ganache and syrup.