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.
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.
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.
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.
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.