Course List

OCS offer two memberships level with there own course categories: Apprentice and Professional.

  • Apprentice courses will teach you how to cook, as you will learn in any professional cooking school. Our cooking curriculum is mainly based on French cuisine and taught by a veteran French chef.
  • Professional courses will teach you the essential tools to run a professional kitchen as well as to upgrade the skillsets for people getting a kitchen manager position. 

All our courses include a step by step learning path with lessons, topics, videos, quizzes, optional assignments, certification, and community and chef instructor support. Select the course category to see the appropriate course listing. Pro membership gives access to all courses in both.

Free

Demo Course

In this course, we have assembled lessons from various courses to evaluate whether online education is the right way for you to learn. Alternatively, you can access the Free sample Lesson in most courses. Our paid courses come with much more than what you will see in this demo course.

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Food Safety 101

In cooking, mastering food safety should be your number one priority before technique, taste, etc. Foodborne illness can have deadly consequences. This introduction course is about learning how to prevent foodborne illnesses at home. For professionals, check our "Food Safety for Restaurant" course.

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Kitchen Knife Safe Handling

Knife Safety Handling

Before starting cooking, you must have the right knives for the job. Know what should be in your kitchen essential knife kit and how to choose them. ​​Learn how to handle and holds knives and position your hands properly to avoid cuts. Finally, learn how to set your working area and sharpen and care for your knives.

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Vegetable Cuts

This vegetable cuts course will teach you essentials and safe, professional chef knife skills. Some of the 15 cuts you will learn are chop, ciseler, slice, stick, dice, and French vegetable cuts like paysanne, mirepoix julienne, or tourné. Become faster and more accurate with your knife work, and chop like a professional.

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Stock Making 101

Stocks are the foundation of French cuisine. Given that stock is the starting point for so many dishes, from sauces to soups and stews, it’s important to understand the purpose of each ingredient and the properties each one brings to the stock. ​This course is the foundation course and a prerequisite for all other stock courses that we offer.

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Vegetable Stocks Making

Making a stock may look simple, but actually there is an art to it. Given that stock is the basis for so many dishes, from sauces to soups and stews, it's important to understand the purpose of each ingredient and the properties each one brings to the stock. Learn one of the most important cooking fundamentals.

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White Stocks Making

Making a stock may look simple, but actually there is an art to it. Given that stock is the basis for so many dishes, from sauces to soups and stews, it's important to understand the purpose of each ingredient and the properties each one brings to the stock. Learn one of the most important cooking fundamentals.

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Brown Stocks Making

Making a stock may look simple, but actually there is an art to it. Given that stock is the basis for so many dishes, from sauces to soups and stews, it's important to understand the purpose of each ingredient and the properties each one brings to the stock. Learn one of the most important cooking fundamentals.

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Red and yellow bell pepper cream soup

Soups Making 101

In many cuisines, soups are the backbone of the meal, healthy, tasty, and filling. In French cuisine, soups and potages are very important and require excellent cooking skills to make. This course is a foundation course, and you will learn the principles to make various types of thick soups, including puréed soups, cream soups, and veloutés.

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Clear Soups

Making clear soups takes techniques, attention to detail, and time. Clear soups include broth, hearty broth, and Consommé. Our clear soup course will guide you step by step, to succeed in making those delicious, rich flavors clear soups. The course includes cooking lessons and recipe assignments to practice what you have learned.

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Mussels Soup of Etretat

Seafood Soups

Seafood soups are made by simmering in liquids a variety of fish or seafood, vegetables, and aromatics to extract their flavors. They come in different subcategories, like chowders, bisque, specialty fish, and shellfish soups, including Bouillabaisse soup base. Our seafood course will teach you all the principles and tips for each subcategory.

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Food Safety for Restaurant

Modern professional kitchens have embraced the food safety culture and aspiring chefs should be aware of all the steps that they need to take in order to keep their kitchen clean and pathogen-free. This course will introduce you to food safety, teach you the consequences of food contamination, and provide advice about how to prevent foodborne illnesses.

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Kitchen Equipment

Kitchen Equipment Fundamentals

Having good tools is essential in the kitchen. Also, knowing the names of your tools and what they are for is what distinguishes a professional from an amateur. In this course, you will learn about different types of small equipment such as cutting boards, knives, cookware, and bakeware, but also about larger equipment such as ovens, fridges, and stoves. 

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Knife Skills & Vegetable Cuts

Anyone who wants to cook professionally needs to know how to use a knife. In this course, you will learn the proper way to safely hold your knives and how to cut various vegetables into various shapes. Speed and precision will come with practice.

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Stock Making Fundamentals

Making a stock may look simple, but actually there is an art to it. Given that stock is the basis for so many dishes, from sauces to soups and stews, it's important to understand the purpose of each ingredient and the properties each one brings to the stock. Learn one of the most important cooking fundamentals.

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