00 Free Demo Cooking Course
This one week course is a free trial, an introductory cooking course for anyone who wants to try our Online Culinary School. During this course, which constitutes a mix of lessons from different courses, your instructor Chef Eric will teach you some basic skills in order to cook a delicious meal.
Course access: 1 year
Course starts: Immediately after purchase
Prerequisite: None
Cost: Free
This course is a free trial version a cooking course. This is short version of an actual course. To access this course, you need to subdcribe to it
In this course, your certified French Chef Instructor Chef Eric will teach you some basic skills in order to cook a delicious meal.
Learning Objectives
By the end of this course, students will be able to:
- Apply proper sanitation guidelines in their own kitchens
- Hold their knives safely
- Cook various dishes and create a full meal
- Talk about different types of potatoes, tomatoes and salads
- Identified some of the most famous desserts
Certification
As this course is a free trial version, there is no certification for this course. However you will have homework and there is a quiz. In order to pass the quiz, you must receive a grade of 80 percent or higher. You may take the quiz several times.
Format
The course is structured with a weekly learning path subject and the cooking instruction includes streaming flash videos, lessons, quizzes, homework, assignments and downloadable course textbooks.
Support
At any time during the course you may contact Chef Eric with questions via e-mail. Your French chef instructor will respond within a day - usually much faster. Chef Eric also sets up specific times during the course to answer questions from and interact with you.
Access
After payment with PayPal you may access the course immediately and start to learn when you want 24x7 for 30 days.
Technology Requirements
In order to enjoy all of the benefits from this course, we recommend the following set up for your computer:
- A high-speed Internet connection is preferred
- A Flash plug-in is required to watch the videos. You may download a free plug-in from the Adobe web site.
- We suggest that your screen resolution is set at 1280 by 1024 pixels.
- The latest Firefox web browser. A free download is available from the Firefox web site.
- Allow cookies from our site.
Question?
If you have any question please contact us at 604 781 9557 or send us an e-mail at: info@onlineculinaryschool.net
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01 Food Safety and Knife Skills
 What is cooking? It is the manipulation of food for the purpose of making it proper for consumption. It is indeed what this first course is all about. You will familiarize yourself with how to properly handle food in general to prevent any deseases related to food. The second major subject of this course will be about knives. You will learn how to choose your knife, care for them, safely handle them whislt cutting various vegetables into various cuts: sticks, dices, chiffonade, oblique cut, paysanne cut, lozenge cut and tournés cut.
Course access: 1 year
Course starts: Immediately after purchase
Prerequisite: None
Cost: 199 (USD)
What is cooking? It is the manipulation of food for the purpose of making it proper for consumption. It is indeed what this first course is all about. You will familiarize yourself with how to properly handle food in general to prevent any deseases related to food. The second major subject of this course will be about knives. You will learn how to choose your knife, care for them, safely handle them whislt cutting various vegetables into various cuts: sticks, dices, chiffonade, oblique cut, paysanne cut, lozenge cut and tournés cut.
Learning Objectives
By the end of this course, students will be able to:
- Follow basic sanitation rules in a kitchen
- Identify and choose proper kitchen tools
- Safely use chef knives
- Sharpen knives
- Apply proper knife skills
- Identify and make French vegetable cuts
- Prepare and cook several types of vegetables
Content description
Course access: 1 year
Course starts: Immediately after registration
Prerequisite: None
Lessons: 36
Videos: 46
Online quizzes: 5
Cooking assignments: 4
Practice recipes: 15
Course booklets (PDF): 5
Chef support: course forum
Certification
To receive a Food Safety and Knife Skills certificate of this course, you are required to take online quizzes, pass the assignments and the final exam. In order to pass a quiz, you must receive a grade of 70 percent or higher. You may take the quiz several times but the final exam is only given once.
Graded assignments are required by your chef instructor. The student is required to submit a digital picture and a tasting evaluation card form to Chef Eric to ensure completion of the assignment.
Format
The course is structured with a weekly learning path subject and the cooking instruction includes streaming flash videos, lessons, quizzes, homework, assignments, a certification of completion, and downloadable course textbooks.
Support
At any time during the course you may contact Chef Eric with questions via e-mail. Your French chef instructor will respond within a day - usually much faster. Chef Eric also sets up specific times during the course to answer questions from and interact with you.
Access
After payment with PayPal you may access the course immediately and start to learn when you want 24x7 for 30 days.
Technology Requirements
In order to enjoy all of the benefits from this course, we recommend the following set up for your computer:
- A high-speed Internet connection is preferred
- A Flash plug-in is required to watch the videos. You may download a free plug-in from the Adobe web site.
- We suggest that your screen resolution is set at 1280 by 1024 pixels.
- The latest Firefox web browser. A free download is available from the Firefox web site.
- Allow cookies from our site.
Testimonials
"I learned so much in this course that my knife skills have improved greatly, thanks...see you in the next course Chef Eric." Mike S. New York - Amateur
"The course was a good way to start the online cooking instruction; it helps me a lot to follow the next courses." Marie G - London - England
"Food safety was a good refresher and I am so glad to finally know who to cut those fancy French vegetable cuts! Thank you Chef." Jeanette P. Ohio - Real Estate Agent
Question?
If you have any question please contact us at 604 781 9557 or send us an e-mail at: info@onlineculinaryschool.net
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02 Stock Making Fundamentals
 Learn one of the most important cooking fundamentals. Cook you own of stocks, including white, brown, short stock, demi glace, glace de viande, and remouillage. Make aromatic garnishes to flavour your stocks, and apply proper sanitation guidelines when cooking them.
Course access: 1 year
Course starts: Immediately after purchase
Prerequisite: "Food Safety and Knife Skills" or similar knowledge
Cost: 165 (USD)
Looking to make some stocks that are the basis for other dishes like French sauces? Want to create delicious French dishes that taste like a real French chef prepared them? Learn the importance and fundamentals of stock making in this very exciting online course.
Great chefs make their own stocks. Whilst practical, most commercial stocks are rich in sodium, preservatives, flavoring agents and ingredients you never heard off. Learn to make your own stocks to eat healthy and tasty food rich in nutriments. Experiment the difference a homemade vs. a commercial stock make in a dish.
Learning Objectives
By the end of this course, students will be able to:
- Apply proper sanitation guidelines when making stocks.
- Learn stock making principles.
- Differentiate between white, brown and short stock.
- Make different types of aromatic garnishes to flavor them.
- Cook white stocks, brown stocks, and short stocks.
- Use stocks in the making of soups, stew, and other dishes.
- Prepare demi-glace, glace de viande, and remouillage.
- Make and use short stock and apply poaching principles.
Content description
Course access: 1 year
Course starts: Immediately after registration
Prerequisite: "Food Safety and Knife Skills" or similar knowledge
Lessons: 18
Videos: 26
Online quizzes: 5
Cooking assignments: 4
Practice recipes: 15
Course booklets (PDF): 8
Chef support: course forum
Certification
To receive a Stock Making Fundamentals certificate of this course, you are required to take online quizzes, pass the assignments and the final exam. In order to pass a quiz, you must receive a grade of 70 percent or higher. You may take the quiz several times but the final exam is only given once.
Graded assignments are required by your chef instructor. The student is required to submit a digital picture and a tasting evaluation card form to Chef Eric to ensure completion of the assignment.
Format
The course is structured with a weekly learning path subject and the cooking instruction includes streaming flash videos, lessons, quizzes, homework, assignments, a certification of completion, and downloadable course textbooks.
Support
At any time during the course you may contact Chef Eric with questions via e-mail. Your French chef instructor will respond within a day - usually much faster. Chef Eric also sets up specific times during the course to answer questions from and interact with you.
Access
After payment with PayPal you may access the course immediately and start to learn when you want 24x7 for 30 days.
Technology Requirements
In order to enjoy all of the benefits from this course, we recommend the following set up for your computer:
- A high-speed Internet connection is preferred
- A Flash plug-in is required to watch the videos. You may download a free plug-in from the Adobe web site.
- We suggest that your screen resolution is set at 1280 by 1024 pixels.
- The latest Firefox web browser. A free download is available from the Firefox web site.
- Allow cookies from our site.
Testimonials
"Thanks to the homemade stock that I made the stew was supreme and I love making such beautiful dishes!" Brook H - Idaho - USA - Busy mum.
"The videos really help me to understand the logic in stocks making. I made all the stocks a couple times and use them with your yummy recipes. I will never buy commercial stock again. I am looking forward to use some in the sauces course." Bob A - Melbourne - Australia - Chef Owner.
"What I found most valuable about the course was the ease of making stocks, and how much better quality and taste they were, compared to store bought. I enjoyed cooking all the recipes and found the videos to be very helpful in aiding me to complete my task." Joshua - USA - Gourmet cook.
"The online cooking instruction really helps me to progress in the kitchen and cook great stock. Learning from a French Chef really help me to progress at school. I already have sign up to the next course!" Lori O - USA - Student at Culinary Institute of America
Question?
If you have any question please contact us at 604 781 9557 or send us an e-mail at: info@onlineculinaryschool.net
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03 Sauce Making Fundamentals
 Learn one of the most important cooking fundamentals. Cook you own of stocks, including white, brown, short stock, demi glace, glace de viande, and remouillage. Make aromatic garnishes to flavour your stocks, and apply proper sanitation guidelines when cooking them.
Course access: 1 year
Course starts: Immediately after purchase
Prerequisite: "Food Safety and Knife Skills" or similar knowledge
Cost: 175 (USD)
Do you remember this amazing dish with that delicious sauce that you sponge out with pieces of bread? You are just about to learn to make as good or even better sauces, for sure. Why? Because what makes my career so successful is my ability to make sauces that were amazing to my client's taste buds. As apprentice I learned to master the creation of the 5 mother sauces, and derivative or compound sauces, and this course will do that.
Learning Objectives
By the end of this course, students will be able to:
- Differentiate among the sauces family, including mother sauces, white sauces, brown sauces, jus, gravy, hot and cold emulsified sauces, butter sauces, and tomato sauces.
- Understand sauce culinary terms
- Use various thickening agents and techniques
- Make brown and white sauces and some of their derivative sauces
- Make pan sauces and velouté sauces
- Make jus and gravy
- Create hot and cold emulsified sauces
- Prepare butter sauces
- Prepare coulis sauces
- Create tomato sauces and tomato derivative sauces including tomato ketchup
- Cook various types of BBQ sauces.
Content Description
Course access: 1 year
Course starts: Immediately after registration
Prerequisite: "Stock Making Fundamentals and Food Safety and Knife Skills" or similar knowledge
Lessons: 20
Videos: 51
Online quizzes: 5
Cooking assignments: 4
Practice recipes: 28
Course booklets (PDF): 8
Chef support: course forum
Certification
To receive a Stock Making Fundamentals certificate of this course, you are required to take online quizzes, pass the assignments and the final exam. In order to pass a quiz, you must receive a grade of 70 percent or higher. You may take the quiz several times but the final exam is only given once.
Graded assignments are required by your chef instructor. The student is required to submit a digital picture and a tasting evaluation card form to Chef Eric to ensure completion of the assignment.
Format
The course is structured with a weekly learning path subject and the cooking instruction includes streaming flash videos, lessons, quizzes, homework, assignments, a certification of completion, and downloadable course textbooks.
Support
At any time during the course you may contact Chef Eric with questions via e-mail. Your French chef instructor will respond within a day - usually much faster. Chef Eric also sets up specific times during the course to answer questions from and interact with you.
Access
After payment with PayPal you may access the course immediately and start to learn when you want 24x7 for 30 days.
Technology Requirements
In order to enjoy all of the benefits from this course, we recommend the following set up for your computer:
- A high-speed Internet connection is preferred
- A Flash plug-in is required to watch the videos. You may download a free plug-in from the Adobe web site.
- We suggest that your screen resolution is set at 1280 by 1024 pixels.
- The latest Firefox web browser. A free download is available from the Firefox web site.
- Allow cookies from our site.
Testimonials
"Thanks to the homemade stock that I made the stew was supreme and I love making such beautiful dishes!" Brook H - Idaho - USA - Busy mum.
"The videos really help me to understand the logic in stocks making. I made all the stocks a couple times and use them with your yummy recipes. I will never buy commercial stock again. I am looking forward to use some in the sauces course." Bob A - Melbourne - Australia - Chef Owner.
"What I found most valuable about the course was the ease of making stocks, and how much better quality and taste they were, compared to store bought. I enjoyed cooking all the recipes and found the videos to be very helpful in aiding me to complete my task." Joshua - USA - Gourmet cook.
"The online cooking instruction really helps me to progress in the kitchen and cook great stock. Learning from a French Chef really help me to progress at school. I already have sign up to the next course!" Lori O - USA - Student at Culinary Institute of America
Question?
If you have any question please contact us at 604 781 9557 or send us an e-mail at: info@onlineculinaryschool.net
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04 Soup Making Fundamentals
 In many cuisines, soups are the backbone of the meal, healthy, tasty and filling. In French cuisine soups and potages are very important and take cooking skills to make. Learn to cook different types of soups: thick, clear, velouté and more.
Course access: 1 year
Course Starts: Immediately after purchase
Prerequisite: "Food Safety and Knife Skills" and "Stock Making Fundamentals" or similar knowledge
Cost: 155 (USD)
In people's mind, soup is often synonym of comfort and soul warming. In many cuisine soups are the backbone of the meal, healthy, tasty and filling. In French cuisine soups and potage are very important and takes cooking skills to make.
Learning Objectives
By the end of this course, students will be able to:
- Identity different types of soups
- Recognize classical soups from different countries
- Use essential knowledge in soup making
- Understand soup culinary terms
- Be able to prepare all the different kinds of soups including:
- Cream soups and velouté cream soups
- Puréed soups
- Consommé, broth and hearty broth soups
- Crustaceans bisque soups
- Seafood chowder and seafood soups
- Sweet and savory cold soups
- A few world favorite soups like Borscht, Tom Ka gai or Clams Miso Soup.
Content description
Course access: 1 year
Course starts: Immediately after registration
Prerequisite: "Food Safety and Knife Skills" or similar knowledge
Lessons: 15
Videos: 17
Online quizzes: 5
Cooking assignments: 4
Practice recipes: 34
Course booklets (PDF): 6
Chef support: course forum
Certification
To receive a Soup Making Fundamentals certificate for this course, you are required to take online quizzes, complete the assignments, and pass the final exam. In order to pass a quiz, you must receive a grade of 70 percent or higher. You may take the quiz multiple times, but the final exam is only given once.
Graded assignments are required by your chef instructor. The student is required to submit a digital picture and a tasting evaluation card form to Chef Eric to ensure completion of the assignment.
Format
The course is structured with a weekly learning path subject and the cooking instruction includes streaming flash videos, lessons, quizzes, homework, assignments, a certification of completion, and downloadable course textbooks.
Support
At any time during the course you may contact Chef Eric with questions via e-mail. Your French chef instructor will respond within a day - usually much faster. Chef Eric also sets up specific times during the course to answer questions from and interact with you.
Access
After payment with PayPal you may access the course immediately and start to learn when you want 24x7.
Technology Requirements
In order to enjoy all of the course benefits, we recommend the following set-up for your computer:
- A high-speed Internet connection is preferred
- A Flash plug-in is required to watch the videos. You may download a free plug-in from the Adobe web site.
- We suggest that your screen resolution be set at 1280 by 1024 pixels.
- The latest Firefox web browser. A free download is available from the Firefox web site.
- Allow cookies from our site.
Testimonials
"I loved the soup course! Few soups were orgasmic and the smell in the house was amazing. I even cook some recipes with my family, and all of my friends wanted to come for dinner. I never cook so much healthy food before and we have decided to do a Potager. Thanks to the online videos it allows me to learn when the house was quite... " Mirna - Pasadena - USA - Ex food junk eater.
"The best course so far! My university fellow's students are jealous about my lunch box. I survive my studies thanks to your soups. I loved them all..." Heather k. - Chicago - Law student
Questions?
If you have any questions please contact us at 604 781 9557 or send us an e-mail at: info@onlineculinaryschool.net
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05 Condiments and Salads Fundamentals
 In this course you will learn all the fundamentals about condiments and salads. Condiments allow diners to make a dish their own by adding a little bit of piquancy, sweetness or sourness. Why a course on Condiments and Salads together? Simply because they are intimately connected, as numerous salad dressings are made from condiments.
Course access: 1 year
Course starts: Immediately after purchase
Prerequisite: "Food Safety and Knife Skills" or similar knowledge
Cost: 149 (USD)
In this course you will learn all the fundamentals about condiments and salads. Condiments allow diners to make a dish their own by adding a little bit of piquancy, sweetness or sourness. Why a course on Condiments and Salads together? Simply because they are intimately connected, as numerous salad dressings are made from condiments. As you start learning how to use the condiments and what they are made of, your curiosity will be aroused, and you will start combining ingredients with the goal of finding the best flavor combinations that will turn a simple dish into a divine one.
Learning Objectives
By the end of this course, students will be able to:
- Define and recognize various condiments
- Create your own flavored vinegars and oils
- Cook condiments
- Cook some of the most famous salads
- Make your own classic dressings
Content description
Course access: 1 year
Course starts: Immediately after registration
Prerequisite: "Food Safety and Knife Skills" or similar knowledge
Lessons: 12
Videos: 41
Online quizzes: 4
Cooking assignments: 3
Practice recipes: 52
Course booklets (PDF): 3
Chef support: course forum
Certification
To receive a Condiments and Salads Fundamentals certificate for this course, you are required to take online quizzes, complete the assignments, and pass the final exam. In order to pass a quiz, you must receive a grade of 70 percent or higher. You may take the quiz multiple times, but the final exam is only given once.
Graded assignments are required by your chef instructor. The student is required to submit a digital picture and a tasting evaluation card form to Chef Eric to ensure completion of the assignment.
Format
The course is structured with a weekly learning path subject and the cooking instruction includes streaming flash videos, lessons, quizzes, homework, assignments, a certification of completion, and downloadable course textbooks.
Support
At any time during the course you may contact Chef Eric with questions via e-mail. Your French chef instructor will respond within a day - usually much faster. Chef Eric also sets up specific times during the course to answer questions from and interact with you.
Access
After payment with PayPal you may access the course immediately and start to learn when you want 24x7.
Technology Requirements
In order to enjoy all of the course benefits, we recommend the following set-up for your computer:
- A high-speed Internet connection is preferred
- A Flash plug-in is required to watch the videos. You may download a free plug-in from the Adobe web site.
- We suggest that your screen resolution be set at 1280 by 1024 pixels.
- The latest Firefox web browser. A free download is available from the Firefox web site.
- Allow cookies from our site.
Testimonials
"I loved the soup course! Few soups were orgasmic and the smell in the house was amazing. I even cook some recipes with my family, and all of my friends wanted to come for dinner. I never cook so much healthy food before and we have decided to do a Potager. Thanks to the online videos it allows me to learn when the house was quite... " Mirna - Pasadena - USA - Ex food junk eater.
"The best course so far! My university fellow's students are jealous about my lunch box. I survive my studies thanks to your soups. I loved them all..." Heather k. - Chicago - Law student
Questions?
If you have any questions please contact us at 604 781 9557 or send us an e-mail at: info@onlineculinaryschool.net
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06 Hors d'Oeuvres and Cold Appetizers
 Making appetizers is a real opportunity for Chefs to shine. Indeed, the appetizer is the dish that announce the quality of what is to follow. In this course you will prepare cold appetizers from all over the world, including canapés , tapas, verrines and more classical French and Italian appetizers such as steak tartare and beef carpaccio. Seafood lovers will learn about smoking and curing fish along with how to cook shellfish and shuck oysters. Meat lovers are not left aside. I will show them how to make delicious patés and terrines including Foie gras. I invite you to join me in this gourmet journey and I am looking forward seeing you in class.
Course access: 1 year
Course starts: Immediately after purchase
Prerequisite: "Food Safety and Knife Skills" or similar knowledge
Cost: 199 (USD)
Making appetizers is a real opportunity for Chefs to shine. Indeed, the appetizer is the dish that announce the quality of what is to follow. In this course you will prepare cold appetizers from all over the world,including canapés, tapas,verrines and more classical French and Italian appetizers.
Learning Objectives
By the end of this course, students will be able to:
- Make different types of hors d'oeuvre
- Plan for a party
- Identify different types of seafood and cold meats
- Smoke a piece of salmon using a homemade smoker
- Cook traditional French appetizers such as steak tartare,foie gras and other pâtés
- Shuck oysters safely
- Cook and serve shellfish
- Cook various types of appetizers such as tapas, smorrebrod, spead and dips
- And much more
Content description
Course access: 1 year
Course starts: Immediately after registration
Prerequisite: "Food Safety and Knife Skills" or similar knowledge
Lessons: 18
Videos: 45
Online quizzes: 5
Cooking assignments: 4
Practice recipes: 52
Course booklets (PDF): 5
Chef support: course forum
Certification
To receive a "Hors d'Oeuvres and Cold Appetizers" certificate of this course, you are required to take online quizzes, pass the assignments and the final exam. In order to pass a quiz, you must receive a grade of 70 percent or higher. You may take the quiz several times but the final exam is only given once.
Graded assignments are required by your chef instructor. The student is required to submit a digital picture and a tasting evaluation card form to Chef Eric to ensure completion of the assignment.
Format
The course is structured with a weekly learning path subject and the cooking instruction includes streaming HD videos, lessons, quizzes, homework, assignments, a certification of completion, and downloadable course textbooks.
Support
At any time during the course you may contact Chef Eric with questions via e-mail. Your French chef instructor will respond within a day - usually much faster. Chef Eric also sets up specific times during the course to answer questions from and interact with you.
Access
After payment with PayPal you may access the course immediately and start to learn when you want 24x7 for 30 days.
Technology Requirements
In order to enjoy all of the benefits from this course, we recommend the following set up for your computer:
- A high-speed Internet connection is preferred
- We suggest that your screen resolution is set at 1280 by 1024 pixels.
- The latest Firefox web browser. A free download is available from the Firefox web site.
- Allow cookies from our site.
Question?
If you have any question please contact us at 604 781 9557 or send us an e-mail at: info@onlineculinaryschool.net
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