Culinary Rx
Online Plant-Forward Cooking & Nutrition Course
$49.99
(Lifetime Access)

ENROLL TODAY
Show Full Syllabus
Unit 1: Orientation & Course Overview
View Tasks
Welcome to the Rouxbe Cooking School. Before you begin learning about how to cook and eat more plant-based foods, we want to be sure that you understand the course structure and how the learning platform works. We also want to explain what we expect of you as a student, and what you can expect from us. This introductory unit sets the stage for your learning.
Course Orientation
  • Task 1: Welcome to Your Course
  • Task 2: Message from Rouxbe
  • Task 3: Message to Healthcare Professionals
  • Task 4: Course Objectives
  • Task 5: Course Structure & Assessments
  • Task 6: Establishing Your Health Baseline
  • Task 7: What We Expect from You
  • Task 8: What You Can Expect from Rouxbe
  • Task 9: Take the Culinary Rx Learning Pledge
End of Unit 1
Unit 2: Plant-Based Nutrition 101
View Tasks
This unit will introduce students to plant-based nutrition basics. While not exhaustive, this unit is intended to help people better understand the state of our health, how we got here and what we need to understand to redirect our lives down a more health-supportive path. It is hoped that the material will motivate students to dig deeper to begin to better understand how to truly take control of their lives through the foods that they eat.
Orientation
Plant-Based Primer
  • Task 10: Unit Orientation & Objectives
  • Task 11: Complete Your Unit Self Assessment
  • Task 12: Complete Your Unit Pre-Assessment
Your Plant-Based Warm-Up
  • Task 13: Plant-Based Nutrition Introduction
  • Task 14: Plant-Based Nutrition 101
  • Task 15: Plant-Based Approaches & Health
Understanding Your Food Choices
  • Task 16: Understanding Our Food
  • Task 17: Where Our Food Comes From
  • Task 18: Understanding the Different Types of Foods
  • Task 19: Activity | Select The Whole Foods
  • Task 20: Healthy Habits to Improve Your Health
  • Task 21: Foods That Help, Foods That Harm
Nutrients Your Body Needs
  • Task 22: Decision Time
  • Task 23: Nutrition Basics
  • Task 24: Daily Nutrient Requirements Wheel
  • Task 25: Macronutrients
  • Task 26: Micronutrients
The Challenges Ahead of You
  • Task 27: The Challenges Ahead
  • Task 28: Altering Your Cooking Repertoire
  • Task 29: Recalibrating Your Senses
  • Task 30: Communicating Your Decision
  • Task 31: Going Out to Eat
  • Task 32: Meal Planning for the Work Week
Reading Labels
  • Task 33: Identifying Ingredients | Introduction
  • Task 34: Identifying Ingredients
  • Task 35: Sugar
  • Task 36: Additives & Preservatives
  • Task 37: Activity | Hidden Sugars
Review
Unit Review
  • Task 38: Unit Review & Quiz Preparation
  • Task 39: Unit Assessment Quiz
End of Unit 2
Unit 3: Getting Started in the Kitchen
View Tasks
This unit introduces you to basic knife handling techniques as well as to some plant-based staples.
Orientation
Orientation
  • Task 40: Unit Orientation & Objectives
  • Task 41: Complete Your Unit Self Assessment
  • Task 42: Complete Your Unit Pre-Assessment
Setting Up for Success
  • Task 43: Getting Organized
  • Task 44: Stocking Your Kitchen
  • Task 45: Shopping Strategies
  • Task 46: Discover the Map of Cooking
  • Task 47: Applying the Map of Cooking
How to Cut with a Chef’s Knife
  • Task 48: Handling a Chef's Knife
  • Task 49: How to Cut Using a Chef's Knife
  • Task 50: Knife Cuts
  • Task 51: Dicing Ingredients Practice
Plant-Based Kitchen Staples
  • Task 52: Plant-Based Staples | Introduction
  • Task 53: Vegetable Stock
  • Task 54: Simple Mushroom Stock
  • Task 55: Dairy Alternatives
  • Task 56: Plant-Based Proteins
Review
Unit Review
  • Task 57: Practice & Share Your Photos
  • Task 58: Unit Review & Quiz Preparation
  • Task 59: Unit Assessment Quiz
End of Unit 3
Unit 4: Basic Cooking Techniques | Part 1
View Tasks
This unit introduces you to basic moist- and dry-heat cooking techniques, such as steaming, simmering, sweating, roasting and sautéing.
Orientation
Orientation
  • Task 60: Unit Orientation & Objectives
  • Task 61: Complete Your Unit Self Assessment
  • Task 62: Complete Your Unit Pre-Assessment
Salads & Dressings
  • Task 63: Salad Greens | Selecting & Preparing
  • Task 64: Salad Dressing & Vinaigrette Activity
Cooking Vegetables in Water
  • Task 65: Submersion Cooking Methods
  • Task 66: Cooking Vegetables in Water
  • Task 67: Understanding Cooking Times
Steaming Vegetables
  • Task 68: Steaming Fundamentals
  • Task 69: Steaming Vegetables
  • Task 70: Activity | Reorder: Steaming
How to Sweat Vegetables
  • Task 71: Dry-Heat | How to Sweat
  • Task 72: Activity | Sweating for Flavor Development
  • Task 73: Caramelizing | The Maillard Reaction
How to Sauté
  • Task 74: Dry-Heat Cooking | How to Sauté
  • Task 75: Activity | No-Oil Sautéing
  • Task 76: Activity | Reorder: No-Oil Sauté
How to Roast Vegetables
  • Task 77: How to Roast Vegetables
  • Task 78: Activity | Reorder: Roasting Vegetables
  • Task 79: Activity | Roasting Vegetables Practice
  • Task 80: Roasting without Oil
Review
Unit Review & Assessment
  • Task 81: Practice & Share Your Photos
  • Task 82: Unit Review & Quiz Preparation
  • Task 83: Unit Assessment Quiz
End of Unit 4
Unit 5: Basic Cooking Techniques | Part 2
View Tasks
This unit introduces you to the basic techniques used to cook legumes and grains and for batch cooking.
Orientation
Unit Orientation
  • Task 84: Unit Orientation & Objectives
  • Task 85: Complete Your Self Assessment
  • Task 86: Unit Pre-Assessment
Cooking Rice
  • Task 87: Rice Basics
  • Task 88: Activity | Label the Rice Diagram
  • Task 89: Cooking Rice | Steaming & Boiling Methods
  • Task 90: Cooking Rice | Pilaf Method
Cooking Whole Grains
  • Task 91: How to Cook Whole Grains
  • Task 92: Grains & Food Safety
Cooking Dried Legumes
  • Task 93: How to Cook Dried Legumes
Batch Cooking & Stretching Your Meals
  • Task 94: Batch Cooking & Stretching Your Meals
  • Task 95: Batch Cooking Fundamentals
  • Task 96: Getting Ready to Batch Cook
  • Task 97: Preparing Raw Ingredients In Advance
  • Task 98: Creating a Weekly Salad Bar
  • Task 99: Expand Your Mind, Expand Your Meals
  • Task 100: Stretching Your Meals
Review
Unit Review & Assessment
  • Task 101: Practice & Share Your Photos
  • Task 102: Unit Review & Quiz Preparation
  • Task 103: Unit Assessment Quiz
End of Unit 5
Unit 6: Course Assessment
View Tasks
Time to take your final assessment and see how far you have come!
Course Assessment
  • Task 104: Unit Review & Quiz Preparation
  • Task 105: Closing Message to all Parents
  • Task 106: Closing Survey
  • Task 107: Course Final Assessment
End of Unit 6
Unit 7: Supplemental Recipes & Resources
View Tasks
This section is a resource to provide you with daily meal inspiration for your breakfasts, lunches, dinners, snacks and desserts.
Meal Planning Ideas
  • Task 108: Unit Orientation
  • Task 109: Breakfast
  • Task 110: Lunch
  • Task 111: Meals in Bowls
  • Task 112: Dinner
  • Task 113: Sunday Favorites, Reimagined
Quick Snacks & Desserts
  • Task 114: Snacks
  • Task 115: Desserts
Resources
  • Task 116: Books, Websites & Other References
  • Task 117: Selecting a Kitchen Knife Set
End of Unit 7

Course Description

Rouxbe, the world’s leading online culinary school, has joined forces with The Plantrician Project, a non-profit dedicated to developing educational events, tools and resources for physicians and clinicians. Together we introduce you to the tool that we believe will revolutionize healthcare - Culinary Rx.

Culinary Rx is an online instructional cooking and nutrition education course that healthcare professionals prescribe to their patients for prevention and lifestyle health. Their joint mission is provide the tool that aims to empower patients through their transition to a healthier, whole food, plant-based way of living.

This transitional cooking and nutrition course will help people navigate the many challenges inherent in moving away from foods that harm, to foods that truly have the power to heal and drive optimal health.

Course Highlights

  • Lifetime Access to your course content
  • 100% online cooking path to better health
  • Self-paced online learning & instructor support
  • Over 25 instructional videos focus on key techniques
  • Complete your course to earn your certificate of completion
  • Step-by-step supported learning
  • Over 40 delicious plant-based, whole food recipes
  • Fun interactive knowledge quizzes
  • Practice activities that will build your confidence
  • Private student community access
  • Access to special live online Q&A events
  • Keep your course for life to refresh your learning

Course Objectives

  • Understand and apply key principles of whole-food & plant-based nutrition
  • Outfit your kitchen with essential tools and equipment to get you cooking
  • Demonstrate knife handling and a variety of knife cuts for safety and speed
  • Demonstrate moist cooking methods, such as steaming and simmering
  • Demonstrate dry cooking methods such as roasting and sautéing
  • Develop flavor in your food by using herbs, spices and other ingredients
  • Plan and organize daily meals and apply principles of batch cooking
  • Prepare a wide array of delicious, health supportive recipes for breakfast, lunch and dinner

Course Description

Rouxbe, the world’s leading online culinary school, has joined forces with The Plantrician Project, a non-profit dedicated to developing educational events, tools and resources for physicians and clinicians. Together we introduce you to the tool that we believe will revolutionize healthcare - Culinary Rx.

Culinary Rx is an online instructional cooking and nutrition education course that healthcare professionals prescribe to their patients for prevention and lifestyle health. Their joint mission is provide the tool that aims to empower patients through their transition to a healthier, whole food, plant-based way of living.

This transitional cooking and nutrition course will help people navigate the many challenges inherent in moving away from foods that harm, to foods that truly have the power to heal and drive optimal health.

Course Highlights

  • Lifetime Access to your course content
  • 100% online cooking path to better health
  • Self-paced online learning & instructor support
  • Over 25 instructional videos focus on key techniques
  • Complete your course to earn your certificate of completion
  • Step-by-step supported learning
  • Over 40 delicious plant-based, whole food recipes
  • Fun interactive knowledge quizzes
  • Practice activities that will build your confidence
  • Private student community access
  • Access to special live online Q&A events
  • Keep your course for life to refresh your learning

Course Objectives

  • Understand and apply key principles of whole-food & plant-based nutrition
  • Outfit your kitchen with essential tools and equipment to get you cooking
  • Demonstrate knife handling and a variety of knife cuts for safety and speed
  • Demonstrate moist cooking methods, such as steaming and simmering
  • Demonstrate dry cooking methods such as roasting and sautéing
  • Develop flavor in your food by using herbs, spices and other ingredients
  • Plan and organize daily meals and apply principles of batch cooking
  • Prepare a wide array of delicious, health supportive recipes for breakfast, lunch and dinner
Powered by
Rouxbe Online Cooking School