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 101Food Safety 101 Food Safety 101 is an apprentice-level course for food handlers, kitchen staff, and professionals. First, it focuses on safe food preparation, handling, and…
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 BasicsKitchen Equipment Fundamentals Kitchen Equipment Fundamentals is an online course designed to help cooks, food handlers, and restaurant professionals understand the tools used in professional kitchens.… 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 & ToolsEach knife in a professional kit has a job. Learn what each one is for, how to hold and sharpen a knife, and how professional kitchen equipment works.
Knife Skills and Safety FundamentalsKnife Safety Course – Knife Safety & Handling Knife Safety & Handling is a practical knife safety course designed for professional cooks, culinary students, and serious…
Knife Skills & Vegetable CutsThe Knife Skills & Vegetable Cuts course is a professional, 100% online training designed for food handlers, culinary students, and home cooks who want to master…
Professional Vegetable CutsThe Professional Vegetable Cuts course is an advanced culinary training designed for chefs, culinary students, and serious home cooks who want to refine precision, speed, and… 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 MasterclassThe cooking methods every dish depends on — heat control, sautéing, roasting, braising, poaching and more — taught step by step by Chef Eric Arrouzé.
Chef’s Techniques: Mise en Place & Cooking MethodsThe small professional techniques that make the difference between home cooking and restaurant cooking — preparing vegetables and herbs, handling eggs, searing and deglazing, finishing sauces and plating. Each lesson…
Vegetable Cookery FundamentalsIn this course, you will learn about a variety of basic vegetables and mushrooms. From nutritional values to history and how to handle them before using…
Sauce Making FundamentalsLearn one of the most difficult cooking fundamentals. Cook amazing French sauces starting with the 5 mother sauces that regroup all the basics techniques in French…
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 & PastaWorking with yeast, kneading by hand, shaping pizza and pita, and making fresh pasta and shortcrust pastry — the dough techniques every cook should know. 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 101Stock making basics form one of the most important foundations in professional cooking. In this context, Stock Making 101 is a foundational culinary course designed for…
Stock Making FundamentalsStock Making Fundamentals is a comprehensive culinary course designed for chefs, culinary students, and serious home cooks who want to strengthen their understanding of professional stock…
Stock & Broth TechniquesShort demonstrations of each step of stock making — roasting and adding bones, boiling, simmering, reducing and degreasing — plus flavourful broths and soups.
White Stocks MakingWhite stocks making is an essential skill in professional kitchens. Therefore, this advanced course is designed for chefs, culinary students, and serious home cooks who want…
Brown Stocks MakingBrown stocks making is a core technique in classical cuisine and professional kitchens. This course is designed for chefs, culinary students, and serious cooks who want…
Vegetable Stocks MakingVegetable stocks making is a foundational skill for chefs and plant-forward cooks who want to build depth, balance, and structure in their cooking. This course focuses…
Soups Making 101Soups Making 101 is a foundational culinary course focused on mastering classic thick soups used across professional kitchens. In many cuisines, soups are both nourishing and…
Clear Soups MasteryMaster the art of clear soups with Clear Soups Mastery. Learn to create flavorful broth and consommé while enhancing your culinary skills.
Seafood Soups MasterySeafood soups mastery focuses on professional techniques used to prepare refined seafood soups with balance, clarity, and depth. These soups are built by gently simmering fish,…
Cold Soups and World SoupsCold & World’s Soups Cold and world soups represent a refined stage of soup preparation, where balance, freshness, and cultural identity play a central role. In… 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 MasteryHors d’Oeuvres Mastery Hors d’Oeuvres Mastery explores the refined world of small-format dishes designed for receptions, events, and elegant service. In this course, you will learn…
Burgers & Bistro MainsBistro-style main dishes and a chef’s take on the burger, demonstrated step by step.
French Christmas Menu MasterclassElevate your holiday dining experience with our French Christmas Menu Masterclass! In this comprehensive online course, you'll master the art of creating a festive French-inspired Christmas… 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 RestaurantsBusiness planning is not optional in the restaurant industry. It is a mandatory step to validate a concept, assess feasibility, and protect your investment before money…
Restaurant Business Plan Mastery: From Concept to ExecutionTo integrate business plan development into the course as students progress, you can structure the course to build on each module, encouraging students to apply what…
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 DishesFresh salads and vegetable side dishes, cooked step by step with Chef Eric Arrouzé — with the ingredients for each and a link to the full recipe.
Cook-Along: Appetizers & CanapésCanapés, verrines and starters for entertaining, demonstrated by Chef Eric Arrouzé — with the ingredients for each and a link to the full recipe.
Cook-Along: French Bistro MainsBistro classics, meat and poultry, fish and seafood — main courses cooked step by step with Chef Eric Arrouzé, with the ingredients for each and a link to the full…
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.