Online Culinary School

Unit 1: Orientation & Course Overview

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.

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

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

View Tasks

This section is a resource to provide you with daily meal inspiration for your breakfasts, lunches, dinners, snacks and desserts.

Setting Up for Success

Task 13: Getting Organized

Task 14: Stocking Your Kitchen

Task 15: Shopping Strategies

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

Quick Snacks & Desserts

Task 22: Snacks

Task 23: Desserts

End of Unit 2

Unit 3: Plant-Based Kitchen Essentials

View Tasks

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

Proper Knife Handling

Task 26: Handling a Chef's Knife

Task 27: Bench Scraper Practice | Optional Activity

How to Cut with a Chef’s Knife

Task 28: How to Cut Using a Chef's Knife

Task 29: Knife Cuts

Task 30: Cutting Ingredients Practice

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

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 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

Salads & Dressings

Task 48: Salad Greens | Selecting & Preparing

Task 49: Salad Dressing & Vinaigrette Activity

Cooking Vegetables in Water

Task 50: Submersion Cooking Methods

Task 51: Cooking Vegetables in Water

Task 52: Understanding Cooking Times

Steaming Vegetables

Task 53: Steaming Fundamentals

Task 54: Steaming Vegetables

Task 55: Activity | Reorder: Steaming

How to Sweat Vegetables

Task 56: Dry-Heat | How to Sweat

How to Sauté

Task 57: Dry-Heat Cooking | How to Sauté

Task 58: No-Oil Sautéing | Activity

How to Roast Vegetables

Task 59: How to Roast Vegetables

Task 60: Roasting without Oil

Task 61: Activity | Roasting Vegetables Practice

Review

Unit Review & Assessment

Task 62: Practice & Share Your Photos | Optional

Task 63: Unit Review & Quiz Preparation

Task 64: Unit 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

Cooking Rice

Task 67: Rice Basics

Task 68: Cooking Rice | Steaming & Boiling Methods

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 Quiz

End of Unit 5

Unit 6: Course Assessment

View Tasks

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

View Tasks

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.

Your Plant-Based Warm-Up

Task 76: Plant-Based Nutrition Introduction

Task 77: Plant-Based Approaches & Health

Understanding Your Food Choices

Task 78: Understanding Our Food

Task 79: Understanding the Different Types of Foods

Task 80: Activity | Select The Whole Foods

Nutrients Your Body Needs

Task 81: Nutrition Basics

Task 82: Macronutrients

Task 83: Micronutrients

The Challenges Ahead of You

Task 84: The Challenges Ahead

Task 85: Communicating Your Decision

Task 86: Going Out to Eat

Reading Labels

Task 87: Identifying Ingredients | Introduction

Task 88: Identifying Ingredients

Task 89: Sugar

Task 90: Additives & Preservatives

Task 91: Activity | Hidden Sugars

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 to 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

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