ABOUT THIS COURSE
WHAT TO EXPECT
220+ hours | 29 units | 575 tasks | 229 videos
100% online & self-paced
Taught by industry-leading chef educators
Certification upon completion
BENEFITS FROM THIS COURSE
Learn from anywhere, at any time, on any device.
Engage with your chef-educators through live online events, assessments, interactive quizzes and any support you need along the way.
Earn your Certificate when you graduate and keep your access to the course forever.
Join our community and embark on your culinary learning journey with the support of more than 600,000 students worldwide.
SYLLABUS
Unit 1: Pro Cook Overview
Lesson 1: Course Orientation
Lesson 2: Getting Started: Kitchen Tools and Equipment
Lesson 3: Complementary Skills for Culinarian
Unit 2: Basics of Smartphone Food Photography
Lesson 1: The Basic
Lesson 2: Smartphone Camera Lens
Lesson 3: Lighting
Lesson 4: Make Your Go-to Dish
Unit 3: Food & Kitchen Safety
Lesson 1: Introduction to Food Safety
Lesson 2: Handwashing
Lesson 3: Proper Knife Handling
Lesson 4: How to Cut with a Chef's Knife
Lesson 5: Sharpening Your Knife
Unit 4: Knives, Knife Cuts & Knife Sharpening
Lesson 1: Unit Orientation
Lesson 2: Selecting a Knife Set
Lesson 3: Proper Knife Handling
Lesson 4: How to Cut with a Chef's Knife
Lesson 5: Sharpening Your Knife
Unit 5: Salads & Dressings
Lesson 1: Unit Orientation
Lesson 2: Salad Greens | Selecting & Preparing
Lesson 3: Salad Dressing & Vinaigrette
Unit 6: Plating
Lesson 1: Unit Orientation
Lesson 2: The Basics of Plating
Unit 7: Dry-Heat Cooking Methods
Lesson 1: Unit Orientation
Lesson 2: How to Pan Fry
Lesson 3: Pan Tossing
Lesson 4: How to Sweat Ingredients
Lesson 5: How to Sauté
Lesson 6: Grilling
Lesson 7: Searing
Lesson 8: How to Bread & Batter Foods
Lesson 9: How to Shallow Fry and Deep Fry
Lesson 10: Intoduction to Stir-fry
Unit 8: Moist-Heat Cooking Methods
Lesson 1: Unit Orientation
Lesson 2: Submersion Cooking Methods
Lesson 3: Combination Cooking Fundamentals
Lesson 4: Braising | Combination Cooking
Lesson 5: Stewing | Combination Cooking
Lesson 6: Pot Roasting | Combination Cooking
Lesson 7: Steaming | Introduction
Lesson 8: Steaming | Basics
Lesson 9: Pressure Cooking
Unit 9: Vegetables
Lesson 1: Unit Orientation
Lesson 2: Preserving Vegetable Pigments
Lesson 3: Cooking Vegetables in Water
Lesson 4: Steaming Vegetables
Lesson 5: How to Roast Vegetables
Lesson 6: How to Purée Vegetables
Unit 10: Eggs
Lesson 1: Unit Orientation
Lesson 2: Eggs | Anatomy, Boiling & Scrambling
Lesson 3: Cooking Vegetables on Water
Lesson 4: Steaming Vegetables
Lesson 5: How to Make a Frittata
Lesson 6: How to Purée Vegetables
Unit 11: How To Make Stock
Lesson 1: Unit Orientation
Lesson 2: How to Make Stock | Fundamentals
Lesson 3: How to Make Dark Stock
Lesson 4: How to Make Short Stock
Lesson 5: How to Make Broth
Lesson 6: How to Make Veal & Beef Stock
Lesson 7: Plant-based Stock
Unit 12: How To Make Soup
Lesson 1: Unit Orientation
Lesson 2: How to Make a Broth-based Clear Soup
Lesson 3: How to Make Stock-Based Clear Soup
Lesson 4: How to Make a Roux-based Soup
Lesson 5: How to Make a Starch-based
Lesson 6: How to Make Consommé
Unit 13: Course Challenge Quiz #1
Unit 14: Nutrition In The Kitchen
Lesson 1: Unit Orientation
Lesson 2: Basic Nutrition
Lesson 3: Diets and Dietary Restrictions
Lesson 4: Basics of Cooking for Health Support
Unit 15: Seasoning
Lesson 1: Unit Orientation
Lesson 2: Basic Seasoning
Lesson 3: How to Brine
Lesson 4: How to Use and Cook with Herbs
Lesson 5: Marinades
Lesson 6: Fats & Oils
Lesson 7: Acids: Vinegars, Alcohol, & Citrus
Unit 16: Sauces
Lesson 1: Unit Orientation
Lesson 2: How to Make a Roux
Lesson 3: How to Make Béchamel Sauce
Lesson 4: How to Make Velouté Sauce
Lesson 5: How to Make Tomato
Lesson 6: How to Make Butter Sauce
Lesson 7: How to Make Hollandaise Sauce
Lesson 8: How to Make Demi-glaze
Lesson 9: How to Make Pan Sauce
Lesson 10: Plant-Based Sauces
Lesson 11: Condiments & Quick Pickles
Unit 17: Rice & Grains
Lesson 1: Unit Orientation
Lesson 2: Rice Basics
Lesson 3: Cooking Rice | Steaming & Boiling Methods
Lesson 4: Cooking Rice | Pilaf Method
Lesson 5: The Risotto Method & Carying Risotto
Lesson 6: How to Cook Grains
Lesson 7: How to Make Polenta
Unit 18: Legumes
Lesson 1: Unit Orientation
Lesson 2: How to Cook Dried Legumes
Unit 19: Pasta
Lesson 1: Unit Orientation
Lesson 2: How to Select Pasta
Lesson 3: How to Cook Pasta
Lesson 4: How to Make Fresh Pasta | Laminated Pasta
Lesson 5: How to Make Fresh Laminated Pasta | Egg & Dairy Free
Lesson 6: Other Global Noodles
Lesson 7: Gluten-free Pastas
Unit 20: Meat
Lesson 1: Unit Orientation
Lesson 2: How to Select Pasta
Lesson 3: How to Cook Pasta
Lesson 4: How to Make Fresh Pasta | Laminated Pasta
Lesson 5: How to Cook Premium Steaks
Lesson 6: How to Roast Prime Rib
Lesson 7: Sausage Makine
Unit 21: Poultry
Lesson 1: Unit Orientation
Lesson 2: Poutry Fundamental
Lesson 3: How to Roast a Whole Chicken
Lesson 4: Enhancing Basic Roast Chicken
Unit 22: Fish
Lesson 1: Unit Orientation
Lesson 2: How to Buy & Store Fish
Lesson 3: Cooking Fish Fundamentals
Lesson 4: How to Pan-Fry Fish
Unit 23: Plant-Based Alternatives
Lesson 1: Unit Orientation
Lesson 2: Reducing Sodium
Lesson 3: Basic Plant-Based Proteins
Lesson 4: Plant-Based Dairy Alternatives
Unit 24: World of Flavors
Lesson 1: Unit Orientation
Lesson 2: Exploring the World
Lesson 3: Researching World Cuisines
Unit 25: Course Challenge Quiz #2
Unit 26: Baking Basics & Breads
Lesson 1: Unit Orientation
Lesson 2: Baking Basic
Lesson 3: Wheat & Gluten
Lesson 4: Quick Breads
Lesson 5: How to Make Bread | Basic
Lesson 6: Stages of Bread Making
Lesson 7: How to Shape an Epi
Unit 27: Pastry Basics
Lesson 1: Unit Orientation
Lesson 2: How to Make Pâte Brisée
Lesson 3: Pâte Sucrée
Lesson 4: How to Make Pâte à Choux
Lesson 5: How to Make Crêpes
Lesson 6: Custards
Lesson 7: How to Make Soufflés
Unit 28: Chocolate
Lesson 1: Unit Orientation
Lesson 2: Basics of Quality Chocolate
Unit 29: Course Review and Exam