Course

Course Summary
Credit Type:
Course
ACE ID:
ROUX-0001
Organization:
Rouxbe
Location:
Online
Length:
215 hours; 24 weeks
Dates Offered:
Credit Recommendation & Competencies
Level Credits (SH) Subject
Lower-Division Baccalaureate 6 Introduction to Culinary Arts I and II
Description

Objective:

The course objective is to focus on foundational and fundamental skills development and reinforcement; universal and widely adopted methods and techniques of cooking as well as recipes and activities that reinforce the same principles taught in professional culinary schools around the world. This comprehensive 200-hour course covers a full basic professional cooking school curriculum including, but not limited to kitchen and food safety, knife skills, stocks, sauces, moist- and dry-heat cooking methods, seasoning, egg cookery, vegetables, meat, poultry, fish, pasta, whole grains, legumes, basic breads and baking, salads and dressings, plating and presentation, and culinary nutrition.

Learning Outcomes:

  • demonstrate basic food and kitchen safety and sanitation
  • select, handle and maintain a knife and demonstrate knife cuts
  • explain and demonstrate principles of egg cookery
  • explain and demonstrate principles of salad production and vegetable cookery
  • identify, describe and apply dry-heat cooking methods
  • identify, describe and apply moist-heat cooking methods
  • explain and demonstrate stock, short stock, and broth production
  • explain and demonstrate principles of meat, poultry and fish cookery
  • demonstrate knowledge and application of seasoning and flavoring
  • explain and demonstrate principles of pasta, legume, rice, and grain cookery
  • demonstrate knowledge of basic bread, baking, and gluten functions
  • demonstrate knowledge and application of basic pastry and chocolate use
  • explain and apply principles of plating
  • demonstrate and apply knowledge of plant-based and dairy-free diets

General Topics:

  • Professional cook certification overview
  • Food and kitchen safety
  • Knives, knife cuts and knife sharpening
  • Salads and dressings
  • Vegetables
  • Eggs
  • How to make stock
  • How to make soup
  • Seasoning
  • Dry-heat cooking methods
  • Moist-heat cooking methods
  • Sauces
  • Rice and grains
  • Legumes
  • Pasta
  • Meat
  • Poultry
  • Fish
  • Baking basics and breads
  • Pastry basics
  • Chocolate
  • Plating
  • Nutrition in the kitchen
  • Plant-based alternatives
Instruction & Assessment

Instructional Strategies:

  • Audio Visual Materials
  • Case Studies
  • Coaching/Mentoring
  • Computer Based Training
  • Practical Exercises

Methods of Assessment:

  • Performance Rubrics (Checklists)
  • Quizzes

Minimum Passing Score:

75%
Supplemental Materials