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This introductory unit prepares you for complete success in your course. It introduces the overall learning objectives and teaches you how to best navigate Rouxbe’s learning management system as well as how to accomplish the required activities and assessments. |
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Course Orientation
- Task 1: Welcome to the Rouxbe Culinary School
- Task 2: What to Expect in this Course
- Task 3: Introduction to Fran Costigan, Lead Instructor
- Task 4: How to Learn With Rouxbe
- Task 5: Live Events | Here to Help!
- Task 6: Activity | Make Your Go-to Dessert
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End of Unit 1
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Getting organized in the kitchen is a very important first step. This unit helps you insure that you have the correct kitchen equipment and tools on hand to successfully complete the course. It covers key topics such as mise en place as well as methods for measuring and mixing. |
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Orientation
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Unit Orientation
- Task 7: Unit Orientation & Objectives
- Task 8: What to Expect in this Unit
- Task 9: Complete Your Self-Assessment
- Task 10: Unit Pre-Assessment
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Why Vegan Pastry?
- Task 11: Vegan Pastry Introduction
- Task 12: Vegan Pastry & Baking - Why a Need?
- Task 13: Accomodating Allergies & Sensitivities
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Setting Yourself Up
- Task 14: Setting Yourself Up, Introduction
- Task 15: Shopping Strategies
- Task 16: Activity | Pantry Re-set
- Task 17: Whisking Dry Ingredients to Aerate
- Task 18: Measuring by Volume
- Task 19: Measuring by Weight
- Task 20: Conversion Charts
- Task 21: Common Mixing Methods & Techniques
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The Pastry Tools
- Task 22: The Pastry Tools, Introduction
- Task 23: A Comprehensive Look at Kitchen Tools
- Task 24: Mise En Place & Storing
- Task 25: Pastry & Baking Equipment
- Task 26: The Essential Smallwares
- Task 27: Baking, Pans & Cooling Racks
- Task 28: Additional Specialty Items for the Pastry Kitchen
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Review
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Unit Review & Assessment
- Task 29: Unit Review & Quiz Preparation
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End of Unit 2
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Success in the vegan pastry kitchen starts with having the right ingredients and products for the job. This unit details the various types of ingredients that you will use in this course including flours, fats and oils, sweeteners and sugar, dairy and egg alternatives, thickeners and leavening agents. |
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Orientation
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Unit Orientation
- Task 31: Unit Orientation & Objectives
- Task 32: What to Expect in this Unit
- Task 33: Complete Your Self Assessment
- Task 34: Unit Pre-Assessment
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Flours
- Task 35: An Introduction to Flours
- Task 36: The Function of and Choosing Flours
- Task 38: Comparing Flours
- Task 39: Activity | Label the Wheat Diagram
- Task 40: Image Select: Developing Gluten
- Task 41: An Introduction to Gluten-Free
- Task 42: Working w/ No-Grain Flours
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Fats
- Task 43: An Introduction to Fats
- Task 44: The Functionality of Fats
- Task 46: Solid & Semi-Solid Fats for Baking
- Task 47: Using Coconut Oil & Butter
- Task 48: Ways to Replace Fats in Baked Goods
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Sweeteners and Sugars
- Task 49: Sweeteners | Introduction
- Task 50: The Cane Story; Fairtrade and Organic
- Task 51: The Role of Sugars
- Task 52: Choosing & Using Sweeteners
- Task 53: Working with Granulated Sugars
- Task 54: Working with Liquid Sweeteners
- Task 55: Can Honey Be Vegan?
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Acids: Vinegars, Alcohol & Citrus
- Task 56: Acids: Vinegars, Alcohol & Citrus | Introduction
- Task 57: Choosing & Using Acids | Vinegars
- Task 58: Choosing & Using Acids | Citrus & Alcohol
- Task 59: Activity | Acids
- Task 60: Working w/ Extracts
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Working with Fruits
- Task 61: An Introduction to Working w/ Fruits
- Task 62: Macerating Fruit, the Perfect Fruit Salad
- Task 63: Grilling & Torching Fruits
- Task 64: Activity | Roasting Fruits
- Task 66: How to Make Fruit Pastes
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Dairy Alternatives
- Task 67: Dairy Alternatives | Introduction
- Task 68: Working w/ Products on the Market
- Task 69: Converting Recipes to Be Dairy-Free
- Task 70: Choosing Non-dairy Milks
- Task 72: Sweet Creams and Condensed Milks
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Gels and Thickeners
- Task 73: Gels and Thickeners | Introduction
- Task 75: An Introduction to Agar
- Task 76: Blooming and Using Agar
- Task 77: Activity| Working with Agar
- Task 78: Blended Fruit Gels
- Task 79: Activity | Light Gel Soups
- Task 81: Advanced Technique Spotlight
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Replacing Eggs and Leaveners
- Task 82: Introduction to Replacing Eggs & Leaveners
- Task 83: Understanding Eggs
- Task 84: Binding & Leavening
- Task 86: Introduction to Aquafaba
- Task 87: The Function of Leaveners
- Task 88: Preparing to Bake
- Task 89: What Happens During Baking
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Review
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Unit Review & Assessment
- Task 90: Unit Review & Quiz Preparation
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End of Unit 3
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This unit serves as an introduction to chocolate, non-dairy creams, pudding, aquafaba and mousse. In addition to learning about how chocolate is processed and prepared, there is also a focus on production of chocolate base recipes as well as other recipe preparations that serve as components of desserts. |
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Orientation
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Unit Orientation & Objectives
- Task 92: Unit Orientation & Objectives
- Task 93: What to Expect in this Unit
- Task 94: Complete Your Self-Assessment
- Task 95: Unit Pre-Assessment: Chocolate
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Choosing Quality Chocolate
- Task 96: Basics of Quality Chocolate
- Task 97: Forms of Chocolate, Uses & Storing
- Task 98: Basics of Unroasted Chocolate
- Task 99: Activity | Selecting & Tasting Chocolate Varieties
- Task 100: Types of Cocoa Powder
- Task 101: Activity | Hot Cocoa Two Ways
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Chocolate Staples
- Task 102: An Introduction to Chocolate Staples
- Task 103: Melting Chocolate, Using a Water Bath
- Task 104: Tempering Chocolate
- Task 105: Bloomed & Seized Chocolate Fixes
- Task 106: Creating Perfect Ganache
- Task 107: Activity | Chocolate Dipping
- Task 108: Quick Chocolate Desserts
- Task 109: Lesson Practice Recipes
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Non Dairy Creams
- Task 110: An Introduction to Non-Dairy Creams
- Task 111: Firm Tofu & Applications
- Task 112: Silken Tofu & Applications
- Task 113: Working with Nuts & Seeds
- Task 114: Indispensable Nut Based Cream
- Task 115: Working with Pastry Cream
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Aquafaba
- Task 117: An introduction to Aquafaba
- Task 118: Working w/ Aquafaba Meringue
- Task 119: Aquafaba in Baking
- Task 120: Activity | Baked Alaska
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Pudding, Mousse and Finishing Accents
- Task 121: An Introduction to Pudding & Mousse
- Task 122: Pudding, Mousse & Custard
- Task 123: Using Gels & Starches to Set
- Task 124: Almost Instant Chocolate Pudding
- Task 125: Activity | Breaks the Rules Chocolate Mousse
- Task 126: Dessert Accompaniments
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Review
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Unit Review
- Task 127: Unit Review & Quiz Preparation
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End of Unit 4
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This unit offers a broad introduction to a variety of dessert and pastry products, including quick breads, cookies, bars, brownies, scones and biscuits. In addition, rustic and old-fashioned fruit desserts such as cobblers, crumbles and crisps will be introduced. |
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Orientation
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Unit Orientation & Objectives
- Task 129: Unit Orientation & Objectives
- Task 130: What to Expect in this Unit
- Task 131: Complete Your Self-Assessment
- Task 132: Unit Pre-Assessment
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An Introduction to Quick breads
- Task 133: Quick Breads | Introduction
- Task 134: Quick Bread Basics
- Task 135: Muffin Method & Baking Process
- Task 138: Vegetable & Fruit Breads
- Task 139: Activity | Varying Muffins
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Scones and Biscuits
- Task 140: Scones & Biscuits | Introduction
- Task 142: Activity | Drop Biscuits
- Task 143: Lesson Practice Recipes
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Rustic Fruit Desserts
- Task 144: An Introduction to Rustic Fruit Desserts
- Task 145: Defining Rustic Fruit Desserts
- Task 146: Activity | Rustic Fruit Desserts
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A World of Cookies
- Task 147: An Introduction to Cookies
- Task 148: Batter Variations, Types & Shaping of Cookies
- Task 149: Activity | Lace Cookies & Tuiles
- Task 150: Activity | Graham Crackers
- Task 151: Making Biscotti
- Task 152: Lesson Practice Recipes
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Bars and Brownies
- Task 153: An Introduction to Bars & Brownies
- Task 154: Building Brownies & Other Bars
- Task 155: Brownies & Multiple Uses
- Task 156: Lesson Practice Recipes
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Review
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Unit Review
- Task 157: Unit Review & Quiz Preparation
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End of Unit 5
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This unit focuses on cake production and assembly with fillings, frostings and glazing. The unit focuses on building memorable cakes that will be evaluated based on techniques learned in the course. |
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Orientation
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Unit Orientation & Objectives
- Task 159: Unit Orientation & Objectives
- Task 160: What to Expect in this Unit
- Task 161: Complete Your Self-Assessment
- Task 162: Unit Pre-Assessment
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Preparing Cakes
- Task 163: Preparing Cakes | Introduction
- Task 164: The Basics of Cake & Best Practices
- Task 165: Varying Fats & Sweeteners
- Task 167: Cooling & Chilling Cakes
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Fillings, Glazing and Frosting
- Task 168: Constructing & Finishing Cakes
- Task 169: Layering & Choosing the Right Filling
- Task 171: Glazes & Frosting | Choosing & Applying
- Task 172: Buttercream & Variations
- Task 173: Finishing your Cakes & Cupcakes
- Task 174: Activity | Working with Cupcakes
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Cakes
- Task 175: Introducing: The Cakes
- Task 176: Chocolate Cake To Live For
- Task 177: German Chocolate Cake
- Task 178: Hot Fudge Sundae Cake
- Task 179: Troubleshooting & Fails
- Task 180: Activity | Multi-Component Cake
- Task 181: Raw Cakes & Other Raw Desserts
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Review
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Unit Review
- Task 182: Building a Trifle Black Box Assignment
- Task 183: Unit Review & Quiz Preparation
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End of Unit 6
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This unit focuses on the production and assembly of pies and tarts, including variations in crust style, troubleshooting doughs, using fillings and assembly sequencing. This unit details the process to create classic and modified examples of pies and tarts using techniques from the lessons. |
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Orientation
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Unit Orientation & Objectives
- Task 185: Unit Orientation & Objectives
- Task 186: What to Expect in this Unit
- Task 187: Complete Your Self-Assessment
- Task 188: Unit Pre-Assessment
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The Fundamentals of Pie Crust
- Task 189: An Introduction to Pie Crust
- Task 190: Choosing the Right Pan
- Task 191: Achieve the Perfect Crust
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The Core Recipes
- Task 192: An Introduction to the Core Recipes
- Task 193: Basic Pie Dough
- Task 194: Using Fruit in Pies & Tarts
- Task 196: Fillings: Cream, Pudding & Mousse
- Task 197: Activity | Building a Pie
- Task 198: Raw Pies & Tarts
- Task 199: Activity | Image Upload: Chocolate Ganache Torte
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Review
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Unit Review
- Task 200: Unit Review & Quiz Preparation
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End of Unit 7
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This unit provides an opportunity for students to practice and apply an array of techniques to prepare high quality vegan desserts. A final showcase of desserts will be prepared and evaluated as a capstone to this course. |
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Celebrating with Desserts
- Task 202: Building a Dessert Showcase
- Task 203: Developing the Dessert Showcase
- Task 204: Final Activity | Dessert Showcase
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Final Assessment
- Task 205: Survey | Share Your Course Feedback
- Task 206: Your Final Exam Preparation
- Task 207: Final Course Assessment
- Task 208: Books, Websites & Other References
- Task 209: Course Charts & Reference Guides
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End of Unit 8
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Course Description
Essential Vegan Desserts is an online course based on Fran Costigan’s popular Vegan Baking Boot Camp. This 90-day course focuses on essential techniques and recipes so you can create professional quality vegan desserts with confidence. The course starts with an explanation of key equipment, ingredient selection and function, and foundational techniques for creating desserts without the use of eggs and dairy. As you progress, learning activities and practice recipes will showcase your ability to prepare and finish an array of vegan desserts ranging from gels, mousse and puddings, cookies, cakes, pies and tarts, pies, cakes, tarts and cookies. You’ll learn to use aquafaba, make sauces and creams, and create component desserts.
Course Highlights
- 90-day online course focused on essential vegan desserts
- Self-paced online learning on your own time
- Over 200 tasks and 100 hours of coursework (most of this will be cooking)
- Over 50 instructional videos focusing on core recipes and essential dessert techniques
- Step-by-step supported learning
- Over 85 decadent vegan dessert and component recipes
- Interactive activities and chef support that will build your confidence
- Private student community access
- Access to special live online events with your Lead Instructor Fran Costigan, and other expert speakers
- Earn a certification of completion at the end of your course
Course Objectives
- Identify and use a range of equipment used in the pastry kitchen
- Describe and effectively utilize diverse food ingredients used for dessert production
- Explain ingredient functions, including fats, sugar, flours, thickeners, egg replacements, and flavorings
- Apply principles of mise en place, including measuring and portioning of ingredients
- Select and demonstrate applications of various types of chocolate
- Demonstrate preparation of products such as non-dairy cream, pudding, mousse and aquafaba
- Demonstrate preparation of various quick breads, cookies and bars
- Demonstrate preparation of various cakes
- Apply techniques of cake assembly and finishing including layering and frosting
- Demonstrate preparation of pies and tarts
- Apply techniques of pie and tart assembly including working with doughs and fillings
- Explain and practice principles of baking without dairy, eggs, refined sugar and other select foods
- Create and share your own versions of vegan pastry and desserts
- Modify or adapt many standard recipes to plant-based versions
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