Culinary Rx

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Unit 1: Orientation & Course Overview
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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.
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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
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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
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Your Plant-Based Warm-Up
  • Task 13: Plant-Based Nutrition Introduction
  • Task 14: Plant-Based Nutrition 101
  • Task 15: Plant-Based Approaches & Health
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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
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Nutrients Your Body Needs
  • Task 22: Decision Time
  • Task 23: Nutrition Basics
  • Task 24: Daily Nutrient Requirements Wheel
  • Task 25: Macro-nutrients
  • Task 26: Micro-nutrients
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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
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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
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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
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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
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Selecting a Knife Set
  • Task 48: Selecting a Kitchen Knife Set
  • Task 49: Label the Parts of a Chef's Knife
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Proper Knife Handling
  • Task 50: Handling a Chef's Knife
  • Task 51: Activity | Bench Scraper Practice
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How to Cut with a Chef’s Knife
  • Task 52: How to Cut Using a Chef's Knife
  • Task 53: Knife Cuts
  • Task 54: Dicing Ingredients Practice
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Plant-Based Kitchen Staples
  • Task 55: Plant-Based Staples | Introduction
  • Task 56: Vegetable Stock
  • Task 57: Simple Mushroom Stock
  • Task 58: Dairy Alternatives
  • Task 59: Plant-Based Proteins
Review
Unit Review
  • Task 60: Practice & Share Your Photos
  • Task 61: Unit Review & Quiz Preparation
  • Task 62: Unit Assessment Quiz
End of Unit 3
Unit 4: Basic Cooking Techniques | Part 1
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This unit introduces you to basic moist- and dry-heat cooking techniques, such as steaming, simmering, sweating, roasting and sautéing.
Orientation
Orientation
  • Task 63: Unit Orientation & Objectives
  • Task 64: Complete Your Unit Self Assessment
  • Task 65: Complete Your Unit Pre-Assessment
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Salads & Dressings
  • Task 66: Salad Greens | Selecting & Preparing
  • Task 67: Salad Dressing & Vinaigrette Activity
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Cooking Vegetables in Water
  • Task 68: Submersion Cooking Methods
  • Task 69: Cooking Vegetables in Water
  • Task 70: Understanding Cooking Times
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Steaming Vegetables
  • Task 71: Steaming Fundamentals
  • Task 72: Steaming Vegetables
  • Task 73: Activity | Reorder: Steaming
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How to Sweat Vegetables
  • Task 74: Dry-Heat | How to Sweat
  • Task 75: Activity | Sweating for Flavor Development
  • Task 76: Caramelizing | The Maillard Reaction
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How to Sauté
  • Task 77: Dry-Heat Cooking | How to Sauté
  • Task 78: Activity | No-Oil Sautéing
  • Task 79: Activity | Reorder: No-Oil Sauté
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How to Roast Vegetables
  • Task 80: How to Roast Vegetables
  • Task 81: Activity | Reorder: Roasting Vegetables
  • Task 82: Activity | Roasting Vegetables Practice
  • Task 83: Roasting without Oil
Review
Unit Review & Assessment
  • Task 84: Practice & Share Your Photos
  • Task 85: Unit Review & Quiz Preparation
  • Task 86: Unit Assessment Quiz
End of Unit 4
Unit 5: Basic Cooking Techniques | Part 2
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This unit introduces you to the basic techniques used to cook legumes and grains and for batch cooking.
Orientation
Unit Orientation
  • Task 87: Unit Orientation & Objectives
  • Task 88: Complete Your Self Assessment
  • Task 89: Unit Pre-Assessment
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Cooking Rice
  • Task 90: Rice Basics
  • Task 91: Activity | Label the Rice Diagram
  • Task 92: Cooking Rice | Steaming & Boiling Methods
  • Task 93: Cooking Rice | Pilaf Method
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Cooking Whole Grains
  • Task 94: How to Cook Whole Grains
  • Task 95: Grains & Food Safety
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Cooking Dried Legumes
  • Task 96: How to Cook Dried Legumes
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Batch Cooking & Stretching Your Meals
  • Task 97: Batch Cooking & Stretching Your Meals
  • Task 98: Batch Cooking Fundamentals
  • Task 99: Getting Ready to Batch Cook
  • Task 100: Preparing Raw Ingredients In Advance
  • Task 101: Creating a Weekly Salad Bar
  • Task 102: Expand Your Mind, Expand Your Meals
  • Task 103: Stretching Your Meals
Review
Unit Review & Assessment
  • Task 104: Practice & Share Your Photos
  • Task 105: Unit Review & Quiz Preparation
  • Task 106: Unit Assessment Quiz
End of Unit 5
Unit 6: Course Assessment
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Time to take your final assessment and see how far you have come!
Course Assessment
  • Task 107: Unit Review & Quiz Preparation
  • Task 108: Closing Message to all Parents
  • Task 109: Closing Survey
  • Task 110: Course Final Assessment
End of Unit 6
Unit 7: Supplemental Recipes & Resources
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This section is a resource to provide you with daily meal inspiration for your breakfasts, lunches, dinners, snacks and desserts.
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Meal Planning Ideas
  • Task 111: Unit Orientation
  • Task 112: Breakfast
  • Task 113: Lunch
  • Task 114: Meals in Bowls
  • Task 115: Dinner
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Quick Snacks & Desserts
  • Task 116: Snacks
  • Task 117: Desserts
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Resources
  • Task 118: Books, Websites & Other References
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 60-day 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

  • 100% online cooking path to better health
  • Self-paced online learning & instructor support
  • Over 25 instructional videos focus on key techniques
  • Complete your course within 60 days 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 60-day 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

  • 100% online cooking path to better health
  • Self-paced online learning & instructor support
  • Over 25 instructional videos focus on key techniques
  • Complete your course within 60 days 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