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 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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
