Culinary Rx

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Unit 1: Orientation & Course Overview
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Welcome to the Rouxbe Cooking School. Before you begin learning about how to cook and eat more plant-based foods, we want to be sure that you understand the course structure and how the learning platform works. We also want to explain what we expect of you as a student, and what you can expect from us. This introductory unit sets the stage for your learning.
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Course Orientation
  • Task 1: Welcome to Culinary Rx
  • Task 2: Message from Rouxbe
  • Task 3: Course Objectives
  • Task 4: Course Structure & Assessments
  • Task 5: Establishing Your Health Baseline | Optional
  • Task 6: What We Expect from You
  • Task 7: What You Can Expect from Rouxbe
  • Task 8: Take the Culinary Rx Learning Pledge
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Introduction to a Plant-Based Lifestyle
  • Task 9: Plant-Based Nutrition 101
  • Task 10: Healthy Habits to Improve Your Health
  • Task 11: Altering Your Cooking Repertoire
  • Task 12: Recalibrating Your Senses
End of Unit 1
Unit 2: Let's Start Cooking
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This section is a resource to provide you with daily meal inspiration for your breakfasts, lunches, dinners, snacks and desserts.
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Setting Up for Success
  • Task 13: Getting Organized
  • Task 14: Stocking Your Kitchen
  • Task 15: Shopping Strategies
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Meal Planning Ideas
  • Task 16: Unit Orientation
  • Task 17: Meal Planning for the Work Week
  • Task 18: Breakfast
  • Task 19: Lunch
  • Task 20: Meals in Bowls
  • Task 21: Dinner
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Quick Snacks & Desserts
  • Task 22: Snacks
  • Task 23: Desserts
End of Unit 2
Unit 3: Plant-Based Kitchen Essentials
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This unit introduces you to basic knife handling techniques as well as to some plant-based staples and batch cooking.
Orientation
Orientation
  • Task 24: Unit Orientation & Objectives
  • Task 25: Complete Your Unit Self Assessment
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Proper Knife Handling
  • Task 26: Handling a Chef's Knife
  • Task 27: Bench Scraper Practice | Optional Activity
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How to Cut with a Chef’s Knife
  • Task 28: How to Cut Using a Chef's Knife
  • Task 29: Knife Cuts
  • Task 30: Dicing Ingredients Practice
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Plant-Based Kitchen Staples
  • Task 31: Plant-Based Staples | Introduction
  • Task 32: Vegetable Stock
  • Task 33: Simple Mushroom Stock
  • Task 34: Dairy Alternatives
  • Task 35: Plant-Based Proteins
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Batch Cooking & Stretching Your Meals
  • Task 36: Batch Cooking & Stretching Your Meals
  • Task 37: Batch Cooking Fundamentals
  • Task 38: Getting Ready to Batch Cook
  • Task 39: Preparing Raw Ingredients In Advance
  • Task 40: Creating a Weekly Salad Bar
  • Task 41: Expand Your Mind, Expand Your Meals
  • Task 42: Stretching Your Meals
Review
Unit Review
  • Task 43: Practice & Share Your Photos
  • Task 44: Unit Review & Quiz Preparation
  • Task 45: Unit Assessment Quiz
End of Unit 3
Unit 4: Basic Cooking Techniques | Part 1
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This unit introduces you to basic moist- and dry-heat cooking techniques, such as steaming, simmering, sweating, roasting and sautéing.
Orientation
Orientation
  • Task 46: Unit Orientation & Objectives
  • Task 47: Complete Your Unit Self Assessment
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Salads & Dressings
  • Task 48: Salad Greens | Selecting & Preparing
  • Task 49: Salad Dressing & Vinaigrette Activity
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Cooking Vegetables in Water
  • Task 50: Submersion Cooking Methods
  • Task 51: Cooking Vegetables in Water
  • Task 52: Understanding Cooking Times
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Steaming Vegetables
  • Task 53: Steaming Fundamentals
  • Task 54: Steaming Vegetables
  • Task 55: Activity | Reorder: Steaming
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How to Sweat Vegetables
  • Task 56: Dry-Heat | How to Sweat
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How to Sauté
  • Task 57: Dry-Heat Cooking | How to Sauté
  • Task 58: No-Oil Sautéing | Optional Activity
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How to Roast Vegetables
  • Task 59: How to Roast Vegetables
  • Task 60: Activity | Roasting Vegetables Practice
  • Task 61: Roasting without Oil
Review
Unit Review & Assessment
  • Task 62: Practice & Share Your Photos | Optional
  • Task 63: Unit Review & Quiz Preparation
  • Task 64: Unit Assessment Quiz
End of Unit 4
Unit 5: Basic Cooking Techniques | Part 2
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This unit introduces you to the basic techniques used to cook legumes and grains and for batch cooking.
Orientation
Unit Orientation
  • Task 65: Unit Orientation & Objectives
  • Task 66: Complete Your Self Assessment
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Cooking Rice
  • Task 67: Rice Basics
  • Task 68: Cooking Rice | Steaming & Boiling Methods
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Cooking Whole Grains
  • Task 69: How to Cook Whole Grains & Legumes
Review
Unit Review & Assessment
  • Task 70: Practice & Share Your Photos | Optional
  • Task 71: Unit Review & Quiz Preparation
  • Task 72: Unit Assessment Quiz
End of Unit 5
Unit 6: Course Assessment
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Time to take your final assessment and see how far you have come!
Course Assessment
  • Task 73: Unit Review & Quiz Preparation
  • Task 74: Closing Survey
  • Task 75: Course Final Assessment
End of Unit 6
Unit 7: Plant-Based Nutrition Guide
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This unit will introduce students to plant-based nutrition basics. While not exhaustive, this unit is intended to help people better understand the state of our health, how we got here and what we need to understand to redirect our lives down a more health-supportive path. It is hoped that the material will motivate students to dig deeper to begin to better understand how to truly take control of their lives through the foods that they eat.
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Your Plant-Based Warm-Up
  • Task 76: Plant-Based Nutrition Introduction
  • Task 77: Plant-Based Approaches & Health
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Understanding Your Food Choices
  • Task 78: Understanding Our Food
  • Task 79: Understanding the Different Types of Foods
  • Task 80: Activity | Select The Whole Foods
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Nutrients Your Body Needs
  • Task 81: Nutrition Basics
  • Task 82: Macronutrients
  • Task 83: Micronutrients
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The Challenges Ahead of You
  • Task 84: The Challenges Ahead
  • Task 85: Communicating Your Decision
  • Task 86: Going Out to Eat
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Reading Labels
  • Task 87: Identifying Ingredients | Introduction
  • Task 88: Identifying Ingredients
  • Task 89: Sugar
  • Task 90: Additives & Preservatives
  • Task 91: Activity | Hidden Sugars
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Resources
  • Task 92: Books, Websites & Other References
End of Unit 7

Course Description

Rouxbe, the world’s leading online culinary school, has joined forces with The Plantrician Project, a non-profit dedicated to developing educational events, tools and resources for physicians and clinicians.

Culinary Rx is an online instructional cooking and nutrition education program that healthcare professionals prescribe to their patients for prevention and lifestyle health. Their joint mission is provide the tool that aims to empower patients through their transition to a healthier, whole food, plant-based way of living.

This cooking and nutrition course will help people navigate the many challenges inherent in moving away from foods that harm, to foods that truly have the power to heal and drive optimal health.

Course Highlights

  • 100% online cooking path to better health
  • Self-paced online learning
  • Over 25 instructional videos focus on key techniques
  • Step-by-step supported learning
  • Over 40 delicious plant-based, whole food recipes
  • Fun interactive knowledge quizzes
  • Practice activities that will build your confidence
  • Access to special live online Q&A events
  • Keep your course for life to refresh your learning

Course Objectives

  • Understand and apply key principles of whole-food & plant-based nutrition
  • Outfit your kitchen with essential tools and equipment to get you cooking
  • Demonstrate knife handling and a variety of knife cuts for safety and speed
  • Demonstrate moist cooking methods, such as steaming and simmering
  • Demonstrate dry cooking methods such as roasting and sautéing
  • Develop flavor in your food by using herbs, spices and other ingredients
  • Plan and organize daily meals and apply principles of batch cooking
  • Prepare a wide array of delicious, health supportive recipes for breakfast, lunch and dinner

Course Description

Rouxbe, the world’s leading online culinary school, has joined forces with The Plantrician Project, a non-profit dedicated to developing educational events, tools and resources for physicians and clinicians.

Culinary Rx is an online instructional cooking and nutrition education program that healthcare professionals prescribe to their patients for prevention and lifestyle health. Their joint mission is provide the tool that aims to empower patients through their transition to a healthier, whole food, plant-based way of living.

This cooking and nutrition course will help people navigate the many challenges inherent in moving away from foods that harm, to foods that truly have the power to heal and drive optimal health.

Course Highlights

  • 100% online cooking path to better health
  • Self-paced online learning
  • Over 25 instructional videos focus on key techniques
  • Step-by-step supported learning
  • Over 40 delicious plant-based, whole food recipes
  • Fun interactive knowledge quizzes
  • Practice activities that will build your confidence
  • Access to special live online Q&A events
  • Keep your course for life to refresh your learning

Course Objectives

  • Understand and apply key principles of whole-food & plant-based nutrition
  • Outfit your kitchen with essential tools and equipment to get you cooking
  • Demonstrate knife handling and a variety of knife cuts for safety and speed
  • Demonstrate moist cooking methods, such as steaming and simmering
  • Demonstrate dry cooking methods such as roasting and sautéing
  • Develop flavor in your food by using herbs, spices and other ingredients
  • Plan and organize daily meals and apply principles of batch cooking
  • Prepare a wide array of delicious, health supportive recipes for breakfast, lunch and dinner