About This Course
The Culinary Foundations course is a 110-hour, self-paced training program designed to teach essential cooking techniques at a professional level. Through 22 in-depth units and over 1,500 instructional videos, students build core skills in knife handling, food safety, seasoning, plating, and both dry- and moist-heat cooking methods.
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You’ll also explore foundational topics like stocks, sauces, soups, and culinary nutrition, while learning to prepare a wide range of ingredients—from vegetables and grains to meat, poultry, and dairy. This course is ideal for both professionals and dedicated home cooks seeking structured, expert-led culinary training.
​26 Units | 153 Lessons | 93 Assessments | 797 Videos | 214 Recipes
What You'll Learn
Course Objectives
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Understand basic food and kitchen safety and sanitation
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Select, handle and maintain a knife and demonstrate knife cuts
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Explain and demonstrate stock, short stock, and broth production
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Demonstrate knowledge and application of seasoning and flavoring
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Identify, describe and apply dry-heat cooking methods
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Identify, describe and apply moist-heat cooking methods
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Explain and apply principles of basic plating
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Determine and evaluate basic nutrition in foods and specialty diets
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Explain and demonstrate principles of salad and dressing production
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Explain and demonstrate principles of vegetable cookery
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Explain and demonstrate principles of egg cookery
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Describe and explain soup making procedures
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Prepare and present a variety of classic and contemporary sauces
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Explain and demonstrate principles of meat, poultry and fish cookery
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Explain and demonstrate principles of pasta, legume, rice, and grain cookery
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Demonstrate knowledge of basic bread, baking, and gluten functions
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Demonstrate knowledge of basic pastry and chocolate use
Why Enroll?
This course offers recognized credentials and valuable pathways for professional and academic advancement:
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ACFEF-Approved: Earn continuing education hours recognized by the American Culinary Federation Education Foundation.
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Worldchefs Recognition: Accredited as a trusted global training provider by the World Association of Chefs’ Societies.
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College Credit Eligible: Approved by the American Council on Education (ACE CREDIT®), allowing students to earn transferable college credits at participating institutions.
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Resume-Boosting Certification: Demonstrates culinary competence to employers and academic programs alike—ideal for professionals, career changers, or aspiring chefs.