Series - All 6 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.