Course

Course Summary

Credit Type:

Course

ACE ID:

ROUX-0005

Organization:

Rouxbe

Length:

52 hours; 10 weeks

Dates Offered:

Credit Recommendation & Competencies

Level	Credits (SH)	Subject
Vocational-Certificate	3	Introduction to Culinary Arts

Description

Objective:

The objective of the course is for students to be extremely proficient with a knife; understand whole foods and how they affect health; know how to make delicious salads and dressings; be able to cook fluffy grains and tender legumes; know how to make homemade pizza and perfectly al dente pasta; be able to steam and roast delicious, nutrient-dense vegetable dishes; be able to apply dry-heat methods, master the fry pan and roast the perfect chicken; be able to apply moist-heat techniques, such as steaming, poaching and simmering; and understand stocks, how to prepare them and how to use them to boost flavor.

Learning Outcomes:

demonstrate proficiency with a knife
summarize the definition of whole foods and how they affect health
prepare salads and dressings
produce fluffy grains and tender legumes
prepare homemade pizza and al dente pasta
steam and roast nutrient-dense vegetable dishes
apply dry-heat methods, use the fry pan and roast a chicken
apply moist-heat techniques, such as steaming, poaching and simmering
describe stocks, how to prepare them and how to use them to boost flavor

General Topics:

How to handle a chef's knife like a pro
Basic nutrition and what macro and micro nutrients are and how they fit into one's diet
How to roast the perfect chicken as well as delicious roast vegetables
Pan-frying, roasting, steaming, sweating, making salads, how to cook grains, how to buy and cook pasta
The Map of Cooking, a framework for thinking about cooking food, modeled after the thought process of real professional chefs