Healthy Cooking Fundamentals
4.5 (212 ratings)
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Healthy Cooking Fundamentals

A practical course to take your cooking skills from dull to delicious
4.5 (212 ratings)
Instead of using a simple lifetime average, Udemy calculates a course's star rating by considering a number of different factors such as the number of ratings, the age of ratings, and the likelihood of fraudulent ratings.
5,534 students enrolled
Created by Chef Nic DeMuth
Last updated 6/2016
Price: Free
  • 1.5 hours on-demand video
  • 2 Articles
  • 1 Supplemental Resource
  • Full lifetime access
  • Access on mobile and TV
  • Certificate of Completion
What Will I Learn?
  • Read a recipe to make your life easier
  • Keep your food safe from harmful bacteria and disease
  • Save time and reduce stress by preparing ingredients before you cook
  • Confidently and safely use a knife and know how to keep it sharp
  • Use chef skills to build the most flavor in your cooking
  • Stop your food from burning by using deglazing techniques
  • Plate, garnish and present a meal that looks as delicious as it tastes
  • Apply all of these skills by cooking a simple and tasty curry
View Curriculum
  • Basic knife skills (slicing, chopping, dicing, etc.)
  • How to bring a pot of water to a boil.
  • Have access to basic cooking equipment: Stove top, large saucepan, wooden spoon, chef knife, chopping board

Do you want to be more confident creating your own healthy meals? Do you want the kitchen to be a source of curious learning rather than a stressful deadline? Join this course to learn culinary skills from Chef Nic DeMuth that will take your cooking ability to the next level. 

There are a three key skills that most home-cooks don't use that will turbocharge your enjoyment, confidence and ability in the kitchen: Mise en Place, creating a flavor base using salt and oil as tools and building your meal in layers. Your teacher, Chef Nic, a New York-trained health supportive chef and founder of the Up Beet Kitchen, shares these skills and many more, along with liberal splashes of his favorite cooking tips that are guaranteed to elevate your kitchen prowess. 

Nic applies these skills though a delicious cashew curry recipe. At the end of the course the final test is for you to create the meal yourself and apply the skills you learned along the way. 

In just two hours you can complete this course having cooked a delicious dinner or lunch. 

BONUS MATERIAL: We have included an extra mini-series which will help you navigate which tools and equipment you absolutely need in your kitchen and which ones work best. 

Who is the target audience?
  • This course is for home cooks looking to improve their cooking abilities.
  • This course is not suited for advanced chefs.
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Curriculum For This Course
43 Lectures
Introduction to the Course
1 Lecture 01:08

Chef Nic gives you an overview of what this course will cover. 

Welcome to the course & what's in store
Essential Cooking Skills
10 Lectures 26:21

A chef is anyone who creates food for others. Chef Nic shares how YOU will become a chef throughout this course by looking out for these key things. 

What is a Chef?

Recipes are guidelines rather than rules. Learn how to read and use a recipe when you are cooking. 

How to decipher a recipe

Food is for healing, not harm. Learn how to keep your food clean and safe throughout the cooking process. 

Food sanitation and keeping your food safe

Washing raw ingredients is safer (and often tastier) for us home cooks. Learn how to do it by watching this video. 

Washing raw ingredients

Learn how chefs measure dry and liquid ingredients. 

How to measure ingredients

THE best tip for enjoying the kitchen more: Prepare all of your ingredients first. 

Mise en Place

This is the #1 habit you can develop to reduce stress in the kitchen. 

Key Skill - Mise en Place
2 questions

Essential knife skills

Learn how to enhance the flavor of your food using salt, spices and other seasonings. 

Understanding seasoning

Learn how to build a flavor base to elevate the taste of your food. 

Building a flavor base

That was the fundamentals on how to create a flavor base for your dish using oil and salt. Let's see if you picked up the key bits.

Key Skill - Building a Flavor Base
2 questions

Learn how to remove food particles that are stuck to the bottom of  your pan. Those particles are filled with flavor so you want them mixed back into your dish!

Deglazing a pan
Applying Theory Pt. 1: Make a Green Curry
4 Lectures 06:13

Chef Nic introduces to you to the cashew curry recipe. Follow along the next few sections to learn how he applies the theories from Section 2 to this recipe. 

Applying theory to the cooking process

Recap how to use oil and salt as tools to draw out and capture flavor in your meal. 

How to use oil and salt

There are many options when it comes to cooking oils. Learn which ones to use and avoid. 

Creating a flavor base with the correct type of cooking oil

Salt use can make or break a dish. Learn how to best use salt and to season from a great hight.

How to add salt to your dish
Applying Theory Pt. 2: Create a Flavor Base
5 Lectures 09:02

Create your dish in layers. Learn how to keep your pan hot while adding ingredients. 

Cooking one ingredient at a time

Learn when to stir a dish. Chef Nic also shares some tips on pan selection.

When to stir your ingredients and the types of pans to use

Learn how flavor works by activating the various forms of taste: sweet, sour, salty, bitter and umami.  

What is flavor?

Learn how to add seasoning along with a few secrets about using garlic. 

Adding seasoning to a dish

Learn how to deglaze in action to keep the most flavor in your dish (and keep it from burning). 

How and why to deglaze

After building a solid flavor base, we begin cooking our ingredients. What did you learn?

Key Skill - Cooking your Ingredients
2 questions
Applying Theory Pt. 3: Build Your Dish
7 Lectures 09:39
Cooking using the whole pan to cook

Using different liquids to deglaze

How to cater to larger groups

Why cutting ingredients consistently matters

What is a sauce?

Reducing a sauce

Avoid burning your dish
Applying Theory Pt. 4: Variations, Adjusting to Taste, & Plating
3 Lectures 02:37
Recipe variations and creativity

Tasting as you go

Cook Your Own Curry
3 Lectures 01:39
It's curry time!

Let's get cooking

It's time for you to test out your new skills.

Final Test
1 question

Bonus Material: Essential Kitchen Equipment
10 Lectures 20:30
Navigating the Essential Kitchen Equipment Mini-Series

Primary kitchen appliances

Measuring tools


Sheering, peeling, bread knives, and zesting

Salad equipment


Baking equipment

Blending equipment

Odds and ends
About the Instructor
Chef Nic DeMuth
4.5 Average rating
211 Reviews
5,534 Students
1 Course
Health Supportive Chef, Founder of The Up Beet Kitchen

Health Supportive Chef trained in New York, Critical Care Nurse, Special Forces Medic. 

In the hospital over the last five years, I have seen a dramatic rise of diet-preventable disease in my patients. To equip my patients and other families with the skills they need to use food as medicine, I founded The Up Beet Kitchen. It's an online cooking school and meal planner designed to put health back in your hands. 

I'd love to hear your story about health, food and cooking.