Learning Objectives

• 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

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.

Learning Objectives

• 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

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

Learning Objectives

• 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

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

Learning Objectives

• 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

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

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

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

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

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