Blue Zones Cooking Course Orientation

We are excited to welcome you to The Blue Zones cooking course! 

Once you purchase the course, you will have access to the entire course content to work on at your own pace. There are no specific days or times that you are required to be online and no specific due dates for the assignments. So, you can take as long as you need to complete it.

Login to your Rouxbe account here: https://bluezones.rouxbe.com/login
You will find your course on your Rouxbe dashboard under the Enrolled Courses tab. 

Take a few minutes to define your goals — Tell us about your story. Go to your dashboard to complete these sections. We will do our best to help you reach the goals you’ve defined.

Add your profile picture HERE while you are logged in. Please use a real face photo!

Getting Started — Click the Start Course bar and you’ll be taken to the Course Home View. If you are new to Rouxbe be sure to start with the Platform Tour to familiarize yourself with the course structure you’ll be working in.

When you’re ready, dive into Task 1. Remember, this is a self-paced course so you can begin and pause at any time. 

Keep in mind that earning the certificate is optional. If you don't wish to be graded, you are free to simply explore the content, watch the videos, and access the recipes and live events at your leisure. In fact, many students take the course for information only, and that's fine with us!

You have lifetime access to the material! After you complete the course, the only areas locked will be the quizzes, instructor-graded assignments, and the ability to ask new questions via the Q&A function. Other than that, you will still have all the lessons, recipes, etc. to review at your leisure.

Regarding equipment: Your course outlines which items are needed throughout the course. While not all will be used right away it’s important to have them available when the lesson requires. You will need the following: 

• Solid cutting board
• Knives. There are three knives every kitchen should have:
  – An eight- to ten-inch chef’s knife for chopping herbs and vegetables and slicing meat
  – A paring knife for more precise cutting, such as slicing strawberries, peeling and coring apples, or deveining shrimp
  – A serrated knife for slicing bread
• Mandoline slicer
• Wooden spoons
• Cast-iron pans
• Food mill
• Potato masher
• Box grater
• Salad spinner
• Food processor
• Slow cooker

Want to be part of our student-only Facebook group? JOIN NOW (optional) to introduce yourself and interact with fellow students, current students and alumni — share tips and tricks, ask questions and celebrate your progress!

Live Events — These events are intended to complement your course experience and are voluntary. If you cannot attend a live event, they will be recorded and available for archive viewing within a few hours. Access a live or recorded event by clicking the Live Events tab at the top right of your dashboard. 

Need support? Our Student Support team is available 7-days a week. Please contact us with any questions you have.

We look forward to seeing you soon!

Your Rouxbe Instructors and Team