Cooking Legumes, Grains and Pasta
Course Outline

Course Fee: $45
ACF Approved CEH: 5 Hours
Subject Area: Fundamentals of Professional Cooking Series
Course Approved by: The American Culinary Federation
Instructor: Amber Johnson
Instructional Videos Included (9 total videos):
Identifying Legumes, Preparing Dried Beans, Identifying Grains, Simmering Grains, Preparing Polenta, Preparing Rice Pilaf, Preparing Risotto, Preparing Stuffed Pasta, Cooking and Holding Pasta

This course has been developed and optimized for online delivery using the licensed title Professional Cooking, 8th edition, published by Wiley and Sons, Inc. and authored by Wayne Gisslen. The fee for this course includes access to all online course materials and an official certificate of completion from Once your course is completed, your course completion will be authenticated, and a certificate of completion will be generated. This official certificate of completion will be uploaded to your account, and will be available through the course dashboard for this course.

Introduction/Course Description:

For most of human history—and prehistory—grains have been the most important source of nutrients and calories to sustain life, and this remains true today in many parts of the world. For example, in parts of Asia, rice is eaten at nearly every meal. In Japan, the standard words for breakfast, lunch, and dinner can be translated as “morning rice,” “noon rice,” and “evening rice.”

In many regions, dried beans, eaten together with rice, are a more common source of protein than meat or fish. Dried legumes are actually matured, dried versions of some fresh vegetables are not immediately thought of as starches. However, they do have a high starch content and, because of their dried nature, are handled much like grains.

Pastas and noodles are important starchy foods made from grains, usually wheat, but also rice and other grains. In this course we look primarily at the noodle products inherited from Italian cuisine, but we also learn about noodles from other cuisines.

Course Objectives/Program Outline

Module One - Dried Legumes

Students will learn to:

  • Distinguish the major types of dried legumes.
  • Prepare and Cook dried legumes.

Quiz: Multiple-choice questions that pertain to objectives above.

Module Two - Grains

Students will learn to:

  • Distinguish the major types of rice.
  • Distinguish the major types of other grains used in food service.
  • Prepare grains by simmering and by the pilaf and risotto methods.

Quiz: Multiple-choice questions that pertain to objectives above.

Module Three - Pasta and Noodles

Students will become familiar with:

  • Distinguish major kinds and shapes of commercial pasta, and determine their quality.
  • Prepare fresh and commercial pasta products, and list the steps involved in the alternate steam-table method of its preparation.

Quiz: Multiple-choice questions that pertain to objectives above.

Final Exam

Multiple choice questions taken from each module

Final Learning Statement

Learning statements should be in a narrative format – as opposed to an outline format. Depending on individual writing styles Learning statements should be around 1 page. The learning statement can vary according to individual style. Your learning statement should answer the broad question of "what did you learn?". To help get you thinking, here are some suggested questions:

  • What are the major concepts of the course that you have learned?
  • What new professional language have you acquired relating to the topic?
  • What new resources did you find in the study of the content?
  • Are there any ideas that presented themselves as enlightening and useful?

Requirements for Course Certificate of Completion

The following are the general course requirements for issuing a certificate of completion for this course:

  • Student must receive 80% or better on each module quiz as well as the final exam
  • Student must complete a Final Learning Statement at the end of this course