Course

Course Summary
Credit Type:
Course
ACE ID:
ROUX-0003
Organization's ID:
356
Organization:
Rouxbe
Location:
Online
Length:
20 weeks (205 hours)
Dates Offered:
Credit Recommendation & Competencies
Level Credits (SH) Subject
Lower-Division Baccalaureate 3 Plant Based Baking and Desserts
Lower-Division Baccalaureate 3 Culinary Fundamentals
Lower-Division Baccalaureate 3 Vegan Cooking
Description

Objective:

This course offers foundational instruction in plant-based culinary arts. With a focus on the application of core techniques in the plant-based kitchen, the experience will allow you to explore and practice a variety of recipes and flavors from around the world. The course begins with a quick set-up to get you started cooking right away. A full introduction to core techniques for cooking vegetables, grains, legumes, and meat and dairy alternatives is followed by a culinary world tour of plant-based foods and flavor principles. The course also covers advanced raw techniques and addresses health supportive cooking with no oil, low sodium, and gluten free options. A variety of Rouxbe Rx Wellness Menus that target specific health concerns will be offered, along with a variety of other professional resources and downloadable teaching materials.

Learning Outcomes:

  • Outfit the plant-based kitchen with essential tools and equipment
  • Explain basic principles of food and kitchen safety
  • Identify and explain complementary and professional skills
  • Demonstrate culinary proficiency in foundational moist methods, such as steaming and simmering
  • Demonstrate culinary proficiency in foundational dry methods, such as roasting and sautéing
  • Practice advanced recipe development with plant-based cuisine
  • Plan and organize food production and apply principles of batch cooking
  • Understand principles of flavor balancing, building, layering and seasoning
  • Prepare a wide array of plant-based staple recipes for breakfast, lunch and dinner
  • Prepare plant-based proteins, such as tofu, tempeh and seitan and non-dairy substitutions
  • Build mother sauces, dressings, marinades, condiments and pickles
  • Understand flavor profile development including herb and spice combining
  • Explore and appreciate plant-based cuisines and foods around the world
  • Practice cooking for specific dietary restrictions, special diets and wellness-centered cuisine
  • Understand gluten free ingredients, cooking technique and recipe development
  • Entertain and plan meals with attention to plating and presentation
  • Explain the importance of whole, minimally processed and nutrient dense foods in a plant-based diet
  • Demonstrate knife handling and a variety of knife cuts

General Topics:

  • Unit 1: Orientation & Course Overview Unit 2: Getting Set Up Unit 3: Knives & Knife Cuts Unit 4: Basic Cooking Methods, Part 1 Unit 5: Basic Cooking Methods, Part 2 Unit 6: Batch Cooking Unit 7: Daily Meal Inspiration Unit 8: Flavor, Seasoning & Texture Unit 9: Plant-Based Staples Unit 10: Plant-Based Alternatives to Meat & Dairy Unit 11: Pasta & Noodles Unit 12: Oil-Free & Low-Sodium Cooking Unit 13: Intro to Culinary Wellness | Rouxbe Rx Unit 14: Gluten-Free Cooking Unit 15: No-Heat Cooking | Raw Gastronomy Unit 16: Plant-Based World of Flavors Unit 17: Plant-Based Entertaining Unit 18: Course Assessment & Resource Library
Instruction & Assessment

Instructional Strategies:

  • Audio Visual Materials
  • Case Studies
  • Laboratory
  • Learner Presentations
  • Practical Exercises
  • Project-based Instruction

Methods of Assessment:

  • Case Studies
  • Performance Rubrics (Checklists)
  • Presentations
  • Quizzes

Minimum Passing Score:

75%
Supplemental Materials