Online Video Cooking 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 Your Course

Task 2: Message from Rouxbe

Task 3: Message to Healthcare Professionals

Task 4: Course Objectives

Task 5: Course Structure & Assessments

Task 6: Establishing Your Health Baseline

Task 7: What We Expect from You

Task 8: What You Can Expect from Rouxbe

Task 9: Take the Culinary Rx Learning Pledge

End of Unit 1

Unit 2: Plant-Based Nutrition 101

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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.

Orientation

Plant-Based Primer

Task 10: Unit Orientation & Objectives

Task 11: Complete Your Unit Self Assessment

Task 12: Complete Your Unit Pre-Assessment

Your Plant-Based Warm-Up

Task 13: Plant-Based Nutrition Introduction

Task 14: Plant-Based Nutrition 101

Task 15: Plant-Based Approaches & Health

Understanding Your Food Choices

Task 16: Understanding Our Food

Task 17: Where Our Food Comes From

Task 18: Understanding the Different Types of Foods

Task 19: Activity | Select The Whole Foods

Task 20: Healthy Habits to Improve Your Health

Nutrients Your Body Needs

Task 21: Decision Time

Task 22: Nutrition Basics

Task 23: Daily Nutrient Requirements Wheel

Task 24: Macro-nutrients

Task 25: Micro-nutrients

The Challenges Ahead of You

Task 26: The Challenges Ahead

Task 27: Altering Your Cooking Repertoire

Task 28: Recalibrating Your Senses

Task 29: Communicating Your Decision

Task 30: Going Out to Eat

Task 31: Meal Planning for the Work Week

Reading Labels

Task 32: Identifying Ingredients | Introduction

Task 33: Identifying Ingredients

Task 34: Sugar

Task 35: Additives & Preservatives

Task 36: Activity | Hidden Sugars

Review

Unit Review

Task 37: Unit Review & Quiz Preparation

Task 38: Unit Assessment Quiz

End of Unit 2

Unit 3: Getting Started in the Kitchen

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This unit introduces you to basic knife handling techniques as well as to some plant-based staples.

Orientation

Orientation

Task 39: Unit Orientation & Objectives

Task 40: Complete Your Unit Self Assessment

Task 41: Complete Your Unit Pre-Assessment

Setting Up for Success

Task 42: Getting Organized

Task 43: Stocking Your Kitchen

Task 44: Shopping Strategies

Task 45: Discover the Map of Cooking

Task 46: Applying the Map of Cooking

Selecting a Knife Set

Task 47: Selecting a Kitchen Knife Set

Task 48: Label the Parts of a Chef's Knife

Proper Knife Handling

Task 49: Handling a Chef's Knife

Task 50: Activity | Bench Scraper Practice

How to Cut with a Chef’s Knife

Task 51: How to Cut Using a Chef's Knife

Task 52: Knife Cuts

Task 53: Dicing Ingredients Practice

Plant-Based Kitchen Staples

Task 54: Plant-Based Staples | Introduction

Task 55: Vegetable Stock

Task 56: Simple Mushroom Stock

Task 57: Dairy Alternatives

Task 58: Plant-Based Proteins

Review

Unit Review

Task 59: Practice & Share Your Photos

Task 60: Unit Review & Quiz Preparation

Task 61: 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 62: Unit Orientation & Objectives

Task 63: Complete Your Unit Self Assessment

Task 64: Complete Your Unit Pre-Assessment

Salads & Dressings

Task 65: Salad Greens | Selecting & Preparing

Task 66: Salad Dressing & Vinaigrette Activity

Cooking Vegetables in Water

Task 67: Submersion Cooking Methods

Task 68: Cooking Vegetables in Water

Task 69: Understanding Cooking Times

Steaming Vegetables

Task 70: Steaming Fundamentals

Task 71: Steaming Vegetables

Task 72: Activity | Reorder: Steaming

How to Sweat Vegetables

Task 73: Dry-Heat | How to Sweat

Task 74: Activity | Sweating for Flavor Development

Task 75: Caramelizing | The Maillard Reaction

How to Sauté

Task 76: Dry-Heat Cooking | How to Sauté

Task 77: Activity | No-Oil Sautéing

Task 78: Activity | Reorder: No-Oil Sauté

How to Roast Vegetables

Task 79: How to Roast Vegetables

Task 80: Activity | Reorder: Roasting Vegetables

Task 81: Activity | Roasting Vegetables Practice

Task 82: Roasting without Oil

Review

Unit Review & Assessment

Task 83: Practice & Share Your Photos

Task 84: Unit Review & Quiz Preparation

Task 85: 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 86: Unit Orientation & Objectives

Task 87: Complete Your Self Assessment

Task 88: Unit Pre-Assessment

Cooking Rice

Task 89: Rice Basics

Task 90: Activity | Label the Rice Diagram

Task 91: Cooking Rice | Steaming & Boiling Methods

Task 92: Cooking Rice | Pilaf Method

Cooking Whole Grains

Task 93: How to Cook Whole Grains

Task 94: Grains & Food Safety

Cooking Dried Legumes

Task 95: How to Cook Dried Legumes

Batch Cooking & Stretching Your Meals

Task 96: Batch Cooking & Stretching Your Meals

Task 97: Batch Cooking Fundamentals

Task 98: Getting Ready to Batch Cook

Task 99: Preparing Raw Ingredients In Advance

Task 100: Creating a Weekly Salad Bar

Task 101: Expand Your Mind, Expand Your Meals

Task 102: Stretching Your Meals

Review

Unit Review & Assessment

Task 103: Practice & Share Your Photos

Task 104: Unit Review & Quiz Preparation

Task 105: 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 106: Unit Review & Quiz Preparation

Task 107: Closing Message to all Parents

Task 108: Closing Survey

Task 109: Course Final Assessment

End of Unit 6

Unit 7: Supplemental Recipes & Resources

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

Meal Planning Ideas

Task 110: Unit Orientation

Task 111: Breakfast

Task 112: Lunch

Task 113: Meals in Bowls

Task 114: Dinner

Quick Snacks & Desserts

Task 115: Snacks

Task 116: Desserts

Resources

Task 117: 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. Together we introduce you to the tool that we believe will revolutionize healthcare - Culinary Rx.

Culinary Rx is an online instructional cooking and nutrition education course 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 60-day transitional 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 & instructor support
Over 25 instructional videos focus on key techniques
Complete your course within 60 days to earn your certificate of completion
Step-by-step supported learning
Over 40 delicious plant-based, whole food recipes
Fun interactive knowledge quizzes
Practice activities that will build your confidence
Private student community access
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

Course Highlights

100% online cooking path to better health
Self-paced online learning & instructor support
Over 25 instructional videos focus on key techniques
Complete your course within 60 days to earn your certificate of completion
Step-by-step supported learning
Over 40 delicious plant-based, whole food recipes
Fun interactive knowledge quizzes
Practice activities that will build your confidence
Private student community access
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