Welcome to the Food Jobs Work Online Culinary Arts Training Program

ENROLL TODAY

Lessons

These preview videos represent a video summary of multi-video instructional lessons that will be accessible once course access has been granted.

Culinary Foundations Level 1

Selecting a Kitchen Knife Set
How to Pan Fry
Submersion Cooking Methods
How to Make Stock | Fundamentals
How to Season with Salt
The Basics of Plating
Handling a Chef's Knife
Pan Tossing
Combination Cooking Fundamentals
How to Make Dark Stock
How to Brine
How to Cut Using a Chef's Knife
How to Sweat Ingredients
Braising | Combination Cooking
How to Make Short Stock
How to Use & Cook w/ Herbs
Knife Sharpening with a Whetstone
How to Sauté
Stewing | Combination Cooking
How to Make Broth
How to Marinate Foods
Searing
Pot Roasting | Combination Cooking
How to Make Veal & Beef Stock
How to Bread & Batter Foods
Steaming | Introduction
How to Shallow Fry & Deep Fry
Steaming | Basics
Introduction to Stir-Frying
How to Stir-Fry

Culinary Foundations Level 2

Salad Greens | Selecting & Preparing
How to Preserve Vegetable Pigments
Eggs | Anatomy, Boiling & Scrambling
How to Make Broth-Based Clear Soup
How to Make Roux
Rice Basics
How to Cook Dried Legumes
How to Select Pasta
Poultry Fundamentals
How to Buy & Store Fish
Basics of Quality Chocolate
Vinaigrette Basics
Cooking Vegetables in Water
Eggs | Frying, Basting & Poaching
How to Make Stock-Based Clear Soup
How to Make Béchamel Sauce
Cooking Rice | Steaming & Boiling Methods
How to Cook Pasta
Beef | Premium Cuts of Steak
How to Roast Chicken
Cooking Fish Fundamentals
Wheat & Gluten
How to Steam Vegetables
How to Make an Omelet
How to Make Roux-Based Soup
How to Make Velouté Sauce
How to Make Fresh Pasta | Laminated Pasta
Prepping Premium Steaks for Cooking
Enhancing Basic Roast Chicken
How to Pan Fry Fish
How to Roast Vegetables
How to Make a Frittata
How to Make Starch-Based Thick Soup
How to Make Tomato Sauce
The Risotto Method
How to Cook Premium Steaks
How to Make Bread | Basics
How to Make Crêpes
How to Steam Eggs
How to Make a Butter Sauce
How to Cook Grains
How to Roast Prime Rib
Stages of Bread Making
How to Make Hollandaise Sauce
How to Make Polenta
How to Shape an Epi
How to Make Pan Sauce
Cooking Rice | Pilaf Method
How to Vary Risotto

Plant-Based Foundations

Salad Dressing & Vinaigrette Basics | Plant-Based
How to Make Fresh Pasta | Plant-Based
How to Make Tomato Sauce

Seafood Literacy

Seafood Sustainability
Using Sustainable Seafood Responsibly
Introduction to Fishing Methods
Muscle Structure & Impact of Muscle Types on Flavor
Equipment
Thawing Seafood
Flaky White Fish: Species & Characteristics
Quality Assessment
How to Season with Salt and Brine Seafood
Farming Methods
Fillet Fish: Species & Characteristics
Scaling and Eviscerating a Fish
Raw Preparations: Ceviche & Crudo
Orange Fleshed Fish: Species & Characteristics
Fabrication of Flatfish
Steam & En Papillote
Steak Fish: Species & Characteristics
Fabrication of Roundfish
Poaching Fish | Shallow & Deep
Meaty Dense Fish: Species & Characteristics
Fabrication of Large Fish Loins
Braising Fish
Small Silver Fish: Species & Characteristics
Opening Bivalves
Shrimp, Lobster, Crab: Species & Characteristics
Shelling Shrimp
Sautéing Fish
Bivalves: Species & Characteristics
Shelling Lobsters
Pan Fry & Deep Fry Fish
Canned Seafood
Broiling Fish
Grilling Fish
Slow Roast, Bake, Pan Roast Fish
Fish Stocks

Waste Not

Rouxbe Kitchen Management

Introduction to Baking & Pastry

Powered by
Rouxbe Online Cooking School