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Unit 1: Orientation & Course Overview
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Welcome to the Full Use Kitchen, an online course to help you combat food waste.
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Course Orientation
  • Task 1: Welcome to Your Course
  • Task 2: Message to Chef Educators
  • Task 3: Course Objectives
  • Task 4: How to Learn with Rouxbe
  • Task 5: Course Welcome Survey
  • Task 6: Learn about JBF Impact Programs
End of Unit 1
Unit 2: Food Waste Overview
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Reducing food waste should be central to any culinary institution, and this module will be an introduction to becoming an agent of change in your organization.
Orientation
Introduction and Learning Objectives
  • Task 7: Unit Orientation & Objectives
  • Task 8: Complete a Self-Assessment & Pre-Assessment
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Learning Activities
  • Task 9: Key Topics | Presentation
  • Task 10: Case Study Activity
  • Task 11: Hands-On Culinary Activity
  • Task 12: Virtual Guest Lecture
  • Task 13: Measuring Our Impact
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Unit Assessment and Resources
  • Task 14: Unit Review & Quiz Preparation
  • Task 15: Unit Assessment
  • Task 16: Unit Resources & References
  • Task 17: Unit Reflection Activity
End of Unit 2
Unit 3: Intro to Food Safety
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Explore the central tenets of food safety as they relate to food waste reduction.
Orientation
Introduction and Learning Objectives
  • Task 18: Unit Orientation & Objectives
  • Task 19: Complete a Self-Assessment & Pre-Assessment
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Learning Activities
  • Task 20: Key Topics | Presentation
  • Task 21: Case Study Activity
  • Task 22: Hands-On Culinary Activity
  • Task 23: Virtual Guest Lecture
  • Task 24: Measuring Our Impact
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Unit Assessment and Resources
  • Task 25: Unit Review & Quiz Preparation
  • Task 26: Unit Assessment
  • Task 27: Unit Resources & References
  • Task 28: Unit Reflection Activity
End of Unit 3
Unit 4: Technical Approaches
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This module focuses on full-product utilization and explores various approaches to food recovery.
Orientation
Introduction and Learning Objectives
  • Task 29: Unit Orientation & Objectives
  • Task 30: Complete a Self-Assessment & Pre-Assessment
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Learning Activities
  • Task 31: Key Topics | Presentation
  • Task 32: Case Study Activity
  • Task 33: Hands-On Culinary Activity
  • Task 34: Virtual Guest Lecture
  • Task 35: Measuring Our Impact
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Unit Assessment and Resources
  • Task 36: Unit Review & Quiz Preparation
  • Task 37: Unit Assessment
  • Task 38: Unit Resources & References
  • Task 39: Unit Reflection Activity
End of Unit 4
Unit 5: Gastronomic Approaches
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This module will focus on how to harness your own creativity to make dishes that are not only delicious, but benefit the bottom line.
Orientation
Introduction and Learning Objectives
  • Task 40: Unit Orientation & Objectives
  • Task 41: Complete a Self-Assessment & Pre-Assessment
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Learning Activities
  • Task 42: Key Topics | Presentation
  • Task 43: Case Study Activity
  • Task 44: Hands-On Culinary Activity
  • Task 45: Virtual Guest Lecture
  • Task 46: Measuring Our Impact
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Unit Assessment and Resources
  • Task 47: Unit Review & Quiz Preparation
  • Task 48: Unit Assessment
  • Task 49: Unit Resources & References
  • Task 50: Unit Reflection Activity
End of Unit 5
Unit 6: Food Processing
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Module 5 tackles the entire food system supply chain.
Orientation
Introduction and Learning Objectives
  • Task 51: Unit Orientation & Objectives
  • Task 52: Complete a Self-Assessment & Pre-Assessment
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Learning Activities
  • Task 53: Key Topics | Presentation
  • Task 54: Case Study
  • Task 55: Hands-On Culinary Activity
  • Task 56: Virtual Guest Lecture
  • Task 57: Measuring Our Impact
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Unit Assessment and Resources
  • Task 58: Unit Review & Quiz Preparation
  • Task 59: Unit Assessment
  • Task 60: Unit Resources & References
  • Task 61: Unit Reflection Activity
End of Unit 6
Unit 7: Course Assessment & Resource Library
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Complete a comprehensive course assessment covering all five modules and visit a resource library.
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Course Review and Final Assessment
  • Task 62: Course Review
  • Task 63: Closing Message for Chef Educators
  • Task 64: Course Survey
  • Task 65: Course Final Assessment
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Resource Library
  • Task 66: Module References
  • Task 67: Books, Websites & Other References
End of Unit 7

Course Description

To combat this startling and untenable trend in food waste, the James Beard Foundation is focused on supporting an industry-wide change in the way our nation’s restaurants value and respect our food resources. Creating a Full-Use Kitchen provides technical and creative approaches to food waste, and examines the need to reduce food loss along the entire supply chain.

Course Highlights

  • Creating a Full-Use Kitchen provides technical and creative approaches to food waste, and examines the need to reduce food loss along the entire supply chain.

Course Objectives

  • Define food waste and articulate the consequences of food waste from environmental and financial standpoints.
  • Demonstrate the use of instructional resources helpful in training, mentoring, and inspiring students and colleagues to substantially reduce food waste.
  • Create chef-advocates for the food systems, gastronomic, and policy changes needed to reduce food waste.

Course Description

To combat this startling and untenable trend in food waste, the James Beard Foundation is focused on supporting an industry-wide change in the way our nation’s restaurants value and respect our food resources. Creating a Full-Use Kitchen provides technical and creative approaches to food waste, and examines the need to reduce food loss along the entire supply chain.

Course Highlights

  • Creating a Full-Use Kitchen provides technical and creative approaches to food waste, and examines the need to reduce food loss along the entire supply chain.

Course Objectives

  • Define food waste and articulate the consequences of food waste from environmental and financial standpoints.
  • Demonstrate the use of instructional resources helpful in training, mentoring, and inspiring students and colleagues to substantially reduce food waste.
  • Create chef-advocates for the food systems, gastronomic, and policy changes needed to reduce food waste.