Course catalog
Online Culinary Courses
38 self-paced courses by Chef Eric Arrouzé, from kitchen basics to running a restaurant. Pick any course and start — each one has video lessons, recipes and short quizzes, and ends with a certificate. Not sure where to begin? Let OCRS™ build your roadmap.
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Food Safety & Kitchen Foundations
The habits every professional kitchen is built on: safe food handling, hygiene, temperature control and the equipment you will use every day. Take these first, whether you cook at home or work the line.
Food Safety Course 101Study food safety fundamentals for kitchen and foodservice staff, including contamination, foodborne illness, time and temperature control, hygiene, sanitation and allergen prevention.
Food Handler CertificateA professional food handler course for restaurants, cafés and food service: safe handling, temperature control, personal hygiene, cleaning and sanitizing, with quizzes and a certificate.
Food Safety PlanBuild a written food safety plan for your kitchen: identify the hazards, set critical control points and temperature limits, then put monitoring, records and corrective actions in place — the HACCP approach, step by step.
Kitchen Equipment BasicsUnderstand professional kitchen equipment, from knives, cookware and bakeware to commercial ovens, ranges and refrigeration. Learn safe use, selection, care and efficient kitchen setup. Core technique
Knife Skills
Speed, precision and safety with the most important tool in the kitchen. From holding the knife correctly to the classic French cuts — julienne, brunoise, paysanne, tourné — practised the way they are taught in culinary school.
Know Your Knives & ToolsLearn to choose and use essential professional kitchen knives and tools. Explore knife functions, safe handling, grip, honing, sharpening and the equipment that supports efficient food preparation.
Knife Skills and Safety FundamentalsLearn essential kitchen knife safety, correct grip, guide-hand position, knife selection, sharpening, honing and safe workstation setup for confident food preparation.
Knife Skills & Vegetable CutsBuild professional knife skills with safe handling, workstation setup and classic vegetable cuts. Learn basic, intermediate and French techniques through video lessons and practical exercises.
Professional Vegetable CutsMaster 15 classic French and professional vegetable cuts, including julienne, bâtonnet, paysanne, mirepoix and tourné. Build precision, consistency and speed through demonstrations and practice. Core technique
Cooking Techniques & Sauces
The methods every dish depends on: cooking methods and heat control, vegetable cookery, and the classical sauces of the French kitchen — from the mother sauces to their derivatives.
Meat & PoultryKnow your cuts, then cook them right. Beef, veal, lamb, pork and poultry — primal cuts, core techniques, roasting a holiday turkey, braising, searing steaks, carpaccio and tartare — taught step by step by Chef Eric Arrouzé.
Fundamental Cooking Skills MasterclassBuild essential cooking skills in this online masterclass, from heat control and sautéing to roasting, braising and poaching. Learn the core methods that underpin confident, consistent cooking.
Chef’s Techniques: Mise en Place & Cooking MethodsBuild professional kitchen technique with lessons in mise en place, vegetable and herb preparation, egg handling, searing, deglazing, sauce finishing and confident plating.
Vegetable Cookery FundamentalsLearn vegetable cookery fundamentals, from selecting and storing vegetables and mushrooms to washing, trimming, peeling and preparing produce. Explore nutrition, culinary uses and essential preparation skills.
Sauce Making FundamentalsLearn the fundamentals of French sauce making, including the five mother sauces and their derivatives. Practise béchamel, velouté, hollandaise, tomato sauce, mayonnaise, vinaigrettes and more.
Seafood PreparationBuy, clean, cook and serve fish and shellfish with confidence: freshness and safety, mussels, scallops, oysters, crab, lobster and prawns, salmon cures and smoking, and fish mains — with Chef Eric Arrouzé.
Breads, Doughs & PastaLearn bread, dough and pasta fundamentals in this online cooking course. Practise yeast handling, kneading, shaping pizza and pita, fresh pasta making and shortcrust pastry. Classical foundations
Stocks & Soups
Stocks are the backbone of French cuisine. Learn white, brown and vegetable stocks, then build on them with clear soups, consommé, purées, seafood soups and soups from around the world.
Stock Making 101Learn stock-making fundamentals for professional kitchens: bone and vegetable preparation, ratios, simmering, skimming, straining and the foundations of soups and sauces.
Stock Making FundamentalsMaster professional stock making with lessons on white, brown and vegetarian stocks, ingredient selection, simmering, clarity, flavour extraction, remouillage and demi-glace.
Stock & Broth TechniquesLearn stock and broth techniques through short demonstrations of bone preparation, roasting, simmering, skimming, reducing and degreasing. Build the foundations for flavourful soups and sauces.
White Stocks MakingLearn how to prepare classical white stocks with careful ingredient selection, gentle simmering and skimming. Build clear, balanced foundations for velouté, soups and refined sauces.
Brown Stocks MakingMaster classical brown stock techniques: roast bones and mirepoix, deglaze, simmer gently and strain for depth of flavour. Learn the foundations of espagnole, demi-glace and rich sauces.
Vegetable Stocks MakingLearn professional vegetable stock preparation, including ingredient selection, cutting, aromatics, simmering time and temperature. Build clean, balanced stocks for soups, sauces and plant-forward dishes.
Soups Making 101Learn professional soup-making fundamentals with online lessons in puréed soups, cream soups and veloutés. Build skills in texture, consistency, seasoning, garnishing and classic soup preparation.
Clear Soups MasteryLearn to prepare clear soups, broths and consommés with professional techniques for flavour extraction, clarification, seasoning and presentation in this online culinary course.
Seafood Soups MasteryMaster seafood soup techniques, from chowders and bisques to regional fish soups such as bouillabaisse. Learn stock selection, shellfish handling, timing and flavour balance.
Cold Soups and World SoupsExplore chilled soups and international soup traditions, with lessons on seasonal ingredients, texture, temperature control and flavour balance for classic and modern preparations. Refinement
Classical French Cuisine
The refined side of the French kitchen: hors d’oeuvres, canapés and verrines, and a complete French Christmas menu cooked course by course, with the presentation standards of fine dining.
Appetizers MasteryLearn professional hors d’œuvres and canapé preparation, from verrines and open sandwiches to tapas, dips and spreads. Develop flavour balance, texture, assembly and presentation skills.
Burgers & Bistro MainsExplore burgers and French bistro main courses with step-by-step cooking demonstrations. Build practical skills in preparing, cooking and finishing satisfying restaurant-style mains.
French Christmas Menu MasterclassPlan and cook a French Christmas dinner with classic festive dishes, refined presentation and practical menu organization. Learn how to coordinate a multi-course holiday meal with confidence. For owners & managers
Restaurant Business & Leadership
What it takes to run a restaurant that lasts: the owner’s mindset, decision-making under pressure, and a complete business plan — concept, market, menu, costs and financing — built on real numbers before you invest.
Restaurant Mindset and StrategySelf-paced restaurant leadership and strategy course with 97 video lessons and assignments across ten core sections plus a startup bonus — mindset, leadership, operations, planning, vision, communication, change, negotiation, relationships and advocacy — with checkpoints, section quizzes and a final exam. Coaching is available separately.
Business Planning for RestaurantsLearn how to plan a restaurant business before investing. Assess your concept, market, operations, financial feasibility and strategy with a structured online course from Online Culinary School.
Restaurant Business Plan Mastery: From Concept to ExecutionBuild a restaurant business plan from concept to execution. Work through market research, menu strategy, operations, staffing, financial projections, break-even analysis and launch priorities.
Working in a RestaurantLearn how a professional restaurant runs, from the dining room to the kitchen: front- and back-of-house roles, service protocols, guest experience and feedback, the kitchen brigade, hygiene and allergens, receiving and storage, and opening and closing procedures — with Chef Eric Arrouzé. Explore
Food Culture & Travels
Where great ingredients come from: markets, farms, fishermen and producers in France, Vietnam and British Columbia, filmed by Chef Eric Arrouzé on his travels.
Practice
Cook-Along Recipes
Put the techniques to work: complete recipes cooked step by step on video — sauces and soups, salads and sides, appetizers, bistro mains and desserts — each with its ingredients and the full written recipe.
Cook-Along: Sauces, Soups & DressingsCook along with Chef Eric Arrouzé: classic sauces and salsas, soups, vinaigrettes, flavoured vinegars and oils. Each lesson has the video, a short summary, the ingredients you need and a…
Cook-Along: Salads & Side DishesCook along with Chef Eric Arrouzé to prepare fresh salads and vegetable side dishes. Learn practical preparation and finishing techniques through video demonstrations, ingredient lists and full recipe links.
Cook-Along: Appetizers & CanapésCook along with Chef Eric Arrouzé to make appetizers, hors d’oeuvres and canapés for entertaining. Follow practical video demonstrations with ingredient lists and links to each complete recipe.
Cook-Along: French Bistro MainsCook along with Chef Eric Arrouzé to prepare French bistro mains, including meat, poultry, fish and seafood dishes. Follow step-by-step videos, ingredient lists and links to the full recipes.
Pastry & DessertsFrench pastry and desserts from the ground up: doughs, meringue, chocolate, custard and caramel, then tarts, cakes, crème caramel, crème brûlée, tiramisu, frozen desserts and confections — with Chef Eric Arrouzé. Private coaching
Want personal feedback? Work with Chef Eric.
Some subjects — opening a restaurant, food cost control, leading a kitchen team — depend on your concept, your numbers and your people. Chef Eric works through them with you in live 1-hour sessions on Google Meet, in English or French, from $150 USD.