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Unit 1: Introduction to Snapchef Fast Track Program
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This unit provides an overview and orientation to the Snapchef course. It sets expectations and provides instructions on how to use the course platform to progress through activities and assessments.
Orientation
Course Orientation
  • Task 1: Welcome to Fast Track– Working in Commercial Kitchens
  • Task 2: Course Orientation & Objectives
  • Task 3: How to Learn with Snapchef powered by Rouxbe
  • Task 4: Our Chef Support System
  • Task 5: Activity | Submit Your Response
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Introduction to Professionalism
  • Task 6: Teamwork & Operational Awareness
  • Task 7: The Basics of Being a Team Member
  • Task 8: Problem Solving & Judgement
  • Task 9: Proactive vs. Reactive Problem Solving
  • Task 10: Pride & Respect
  • Task 11: Professional Presence & Appearance
  • Task 12: Customer Service
Review
Unit Review & Quiz Preparation
  • Task 13: FlashCard Review
  • Task 14: Summary Quiz
End of Unit 1
Unit 2: Cleaning and Sanitizing
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In this lesson, you’ll learn about proper handwashing techniques, how to make sure the environment in which you handle food is clean, sanitized, and appropriate for food preparation. Just like you wouldn’t use a dull knife, you shouldn’t cook in a dirty or unsanitary kitchen. This may seem obvious, but certain steps are critical to preparing food safely.
Orientation
Unit Orientation
  • Task 15: Unit Orientation & Objectives
  • Task 16: Complete Your Self Assessment
  • Task 17: Unit Pre-Assessment
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Introduction to ServSafe® In The Kitchen and Certification
  • Task 18: Snapchef Safety Principles
  • Task 19: Foodborne Illness
  • Task 20: Causes of Foodborne Illness
  • Task 21: Types of Pathogens
  • Task 22: Keys to Food Safety
  • Task 23: Food Safety Hazards
  • Task 24: How People Make Food Unsafe
  • Task 25: Food Most Likely to Become Unsafe
  • Task 26: Common Food Allergens
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Hand Washing and Hygiene
  • Task 27: Proper Hand Washing
  • Task 28: When to Wash Your Hands
  • Task 29: Disposable Gloves
  • Task 30: Maintaining your Hands, Nails, and Personal Hygiene
  • Task 31: Practice Activity | Handwashing
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Cleaning & Sanitizing
  • Task 32: Cleaning for Food Safety
  • Task 33: Cleaning Counters & Cutting Boards
  • Task 34: Cleaning & Sanitizing Surfaces
  • Task 35: Janitorial Equipment
  • Task 36: When to Clean
  • Task 37: Three-Compartment Sinks
  • Task 38: Waste Management
  • Task 39: A Guide to Commercial Dishwashers
Review
Unit Review & Quiz Preparation
  • Task 40: Unit Review NEW
  • Task 41: Unit 2 Quiz
End of Unit 2
Unit 3: Food & Kitchen Safety
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In this lesson, you’ll learn about kitchen safety basics. When working in a professional kitchen, there are a lot of hazards that an untrained eye might not see. We will help you understand the dangers of cross-contamination and cooking food to proper temperatures to keep your customers safe.
Orientation
Unit Orientation
  • Task 42: Unit Orientation & Objectives
  • Task 43: Complete Your Self Assessment
  • Task 44: Unit Pre-Assessment
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Kitchen Safety Basics
  • Task 45: Introduction to Kitchen Safety
  • Task 46: Types of Hazards
  • Task 47: Kitchen Etiquette
  • Task 48: Basic First Aid
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Preparing Food
  • Task 49: Preparing Food Safely
  • Task 50: Cross-Contamination
  • Task 51: The Danger Zone: Time-Temperature Control
  • Task 52: Cooking Food Thoroughly
  • Task 53: Using Thermometers
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Buying & Storing Food
  • Task 54: Buying Food Safely
  • Task 55: Potentially Hazardous Foods
  • Task 56: Buying Food Safely
  • Task 57: Storing Food Safely
  • Task 58: Storing Food in the Refrigerator
  • Task 59: Quiz: Storing Food in the Refrigerator
  • Task 60: More Refrigerator Tips
  • Task 61: Label Activity: Food Storage in Refrigerator
  • Task 62: Storing Food in the Freezer
  • Task 63: Storing Dry Goods
  • Task 64: Storing Leftovers
  • Task 65: Labeling of Food
Review
Unit Review & Quiz Preparation
  • Task 66: Unit Review & Quiz Preparation
  • Task 67: Unit 3 Quiz
End of Unit 3
Unit 4: Introduction to Knife Skills
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This unit charts a path for you to become more comfortable and proficient with handling a knife. Since a knife is the most important tool in the kitchen, we offer guidance on how to select and care for your knives while giving you ample opportunity to practice your skills.
Orientation
Unit Orientation
  • Task 68: Unit Orientation & Objectives
  • Task 69: Complete Your Self Assessment
  • Task 70: Unit Pre-Assessment
Proper Knife Handling
  • Task 71: Handling a Chef's Knife
  • Task 72: The Bench Scraper Practice Activity
  • Task 73: Practice Honing Your Knife
  • Task 74: Knife Sharpening with a Whetstone
  • Task 75: Label the Parts of a Chef's Knife
How to Cut with a Chef’s Knife
  • Task 76: How to Cut Using a Chef's Knife
  • Task 77: Activity | Label Knife Cuts
Review
Unit Review
  • Task 78: Unit Review & Quiz Preparation
  • Task 79: Unit 4 Quiz
End of Unit 4
Unit 5: Commercial Equipment Identification
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This lesson will help to identify the vast amount of equipment found in a commercial kitchen. Beyond your knife, a chef needs to know their way around every piece of equipment in the kitchen from refrigeration, large prep equipment, small wares, hotel pans, and janitorial equipment.
Orientation
Unit Orientation
  • Task 80: Unit Orientation & Objectives
  • Task 81: Complete Your Self Assessment
  • Task 82: Unit Pre-Assessment
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Introduction to Kitchen Equipment
  • Task 83: Refrigeration Equipment
  • Task 84: Storage Equipment
  • Task 85: Food Prep Equipment
  • Task 86: Smallwares
  • Task 87: Hotel Pans
  • Task 88: Label Activity: Hotel Pan Identification
Review
Unit Review
  • Task 89: Unit Review & Quiz Preparation
  • Task 90: Unit 5 Quiz
End of Unit 5
Unit 6: Vegetable Identification and Cookery
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This unit focuses on vegetables in many ways. There are thousands of varieties of vegetables and just as many ways to use them, so we wanted to help you on your journey in this plant-based lesson. We will talk about types of vegetables and identification, herbs, spices, and most importantly how to use them.
Orientation
Unit Orientation
  • Task 91: Unit Orientation & Objectives
  • Task 92: Complete Your Self Assessment
  • Task 93: Unit Pre-Assessment
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Basic Product Identification
  • Task 94: Fruits and Vegetables
  • Task 95: Introduction to Herbs
  • Task 96: Introduction to Spices
Basic Vegetable Cookery
  • Task 97: Preserving Vegetable Pigments
  • Task 98: How to Roast Vegetables
  • Task 99: Estimated Roasting Times for Vegetables
  • Task 100: Cooking Vegetables in Water
  • Task 101: Understanding Cooking Times
  • Task 102: Steaming Vegetables
  • Task 103: Preparing & Reheating with Steam
Review
Unit Review
  • Task 104: Unit Review & Quiz Preparation
  • Task 105: Unit 6 Quiz
End of Unit 6
Unit 7: Basic Cooking Methods
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This unit starts your journey on the many cooking methods that you will use in the kitchen. From the basics of Mise en Place to completing a combination cooking method, this unit will set you up for success. There are many dry and moist methods that you will learn about that you will use daily as soon as you are in the kitchen.
Orientation
Unit Orientation
  • Task 106: Unit Orientation & Objectives
  • Task 107: Complete Your Self Assessment
  • Task 108: Unit Pre-Assessment
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Basic Cooking Terminology
  • Task 109: Kitchen Terminology
  • Task 110: Measuring & Mise en Place
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Dry Heat Methods
  • Task 111: Introduction to Dry Heat Methods
  • Task 112: Pan Frying
  • Task 113: How to Sauté
  • Task 114: Searing
  • Task 115: How to Shallow Fry & Deep Fry
  • Task 116: Introduction to Stir-Frying
  • Task 117: How to Stir-Fry
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Moist Heat Methods
  • Task 118: Introduction to Moist Heat Methods
  • Task 119: Submersion Cooking Methods
  • Task 120: Combination Cooking Fundamentals
  • Task 121: Braising | Combination Cooking
  • Task 122: Stewing | Combination Cooking
  • Task 123: Steaming Introduction
  • Task 124: Steaming Basics
Review
Unit Review
  • Task 125: Unit Review & Quiz Preparation
  • Task 126: Unit 7 Quiz
End of Unit 7
Unit 8: SnapChef FastTrack Final Assessment
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This final assessment quiz will show what you have learned in this course. Good luck!
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Final Assessment
  • Task 127: Course Review & Exam Preparation
  • Task 128: SnapChef Final Exam
  • Task 129: Survey | Share Your Course Feedback
End of Unit 8

Course Description

Rouxbe Culinary School is the world’s leading online culinary school for aspiring cooks, culinary students, those already working in the food and culinary industry, or anyone who seeks an intensive immersion in culinary skill and knowledge development.

Snapchef Fast Track is an online culinary skills development course designed to equip you with the basic skill set to get you started in real-world commercial kitchens and to accelerate your practical application of knowledge and skills. The lesson principles will also improve the kitchen experience for the casual cook.

So, if you are a cook learning the trade or a skilled cook honing your craft, this course will serve you well and instill confidence.

This culinary training includes a library of instructional videos and various modes of other learning through interactive quizzes and personal reflections. Our virtual experience gives you the flexibility to learn culinary arts on your own schedule. Take classes online in a flexible interactive format, then develop or refresh your culinary education through a progressive course offering.

Course Highlights

  • Foundational training with focus getting into the kitchen
  • 20-hour program, 8 Units, 120 learning tasks
  • Over 40 instructional videos
  • ServSafe® Food Handler Certification

Course Objectives

  • Understand basic food and kitchen safety and sanitation
  • Select, handle and maintain a knife and demonstrate knife cuts
  • Understand the various types of equipment found in a commercial kitchen
  • Identify, describe and apply dry-heat cooking methods
  • Identify, describe and apply moist-heat cooking methods

Course Description

Rouxbe Culinary School is the world’s leading online culinary school for aspiring cooks, culinary students, those already working in the food and culinary industry, or anyone who seeks an intensive immersion in culinary skill and knowledge development.

Snapchef Fast Track is an online culinary skills development course designed to equip you with the basic skill set to get you started in real-world commercial kitchens and to accelerate your practical application of knowledge and skills. The lesson principles will also improve the kitchen experience for the casual cook.

So, if you are a cook learning the trade or a skilled cook honing your craft, this course will serve you well and instill confidence.

This culinary training includes a library of instructional videos and various modes of other learning through interactive quizzes and personal reflections. Our virtual experience gives you the flexibility to learn culinary arts on your own schedule. Take classes online in a flexible interactive format, then develop or refresh your culinary education through a progressive course offering.

Course Highlights

  • Foundational training with focus getting into the kitchen
  • 20-hour program, 8 Units, 120 learning tasks
  • Over 40 instructional videos
  • ServSafe® Food Handler Certification

Course Objectives

  • Understand basic food and kitchen safety and sanitation
  • Select, handle and maintain a knife and demonstrate knife cuts
  • Understand the various types of equipment found in a commercial kitchen
  • Identify, describe and apply dry-heat cooking methods
  • Identify, describe and apply moist-heat cooking methods