Example Image with Text
Use this Image with Text block to balance out your text content with a complementary visual to strengthen messaging and help your students connect with your product, course, or coaching. You can introduce yourself with a profile picture and author bio, showcase a student testimonial with their smiling face, or highlight an experience with a screenshot.
Example Text
Use this Text block to tell your course or coaching’s story.
Write anything from one-liners to detailed paragraphs that tell your visitors more about what you’re selling.
This block - along with other blocks that contain text content - supports various text formatting such as header sizes, font styles, alignment, ordered and unordered lists, hyperlinks and colors.
Example Title
Use this block to showcase testimonials, features, categories, or more. Each column has its own individual text field. You can also leave the text blank to have it display nothing and just showcase an image.
Example Title
Use this block to showcase testimonials, features, categories, or more. Each column has its own individual text field. You can also leave the text blank to have it display nothing and just showcase an image.
Example Title
Use this block to showcase testimonials, features, categories, or more. Each column has its own individual text field. You can also leave the text blank to have it display nothing and just showcase an image.
Example Curriculum
- Module 1.0: Introduction to Weight vs Volume (0:42)
- Module 1.1: Weight Brain (8:45)
- Module 1.2: Tool: Digital Scales (10:55)
- Module 1.3: Tool: Calculator Usage and Kitchen Math (7:51)
- Module 1.4: Portion Trial Log (8:42)
- Module 1.5: Recipe Scaling and Factoring (13:11)
- Chapter 1: Applied Knowledge of Weight vs Volume
- Module 4.0: Introduction to Operations and Safety (0:56)
- Module 4.1: Kitchen Safety (15:47)
- Module 4.2: Food Safety, Sanitation: Cross-Contamination and Allergens (19:13)
- Module 4.3: FIFO and Food Labeling (10:30)
- Module 4.4: Holding, Serving and Reheating Bulk-Prepped Foods (13:21)
- Module 4.5: Receiving and Storing Food (10:22)
- Chapter 4 Applied Knowledge
- Module 5.0: Introduction to Waste Tracking (0:58)
- Module 5.1: Introduction to Overproduction (8:06)
- Module 5.2: Waste Tracking Overproduction Log (WTOL) (13:34)
- Module 5.3: Capturing Overproduction in Google Form (11:09)
- Module 5.4: Introduction to Overproduction Data Analysis (18:46)
- Module 5.5: Introduction to Plate Waste (5:18)
- Module 5.6: Plate Waste Log (8:04)
- Module 5.7: Capturing Plate Waste in Google Form (4:05)
- Module 5.8: Introduction to Plate Waste Data Analysis (7:19)
- Chapter 5 Applied Knowledge
- Module 6.0: Introduction to Necessary Equipment in a Scratch-Kitchen (0:48)
- Module 6.1: Knife Skills and Sharpening (21:45)
- Module 6.2 Kitchen Smallwares, Utensils and Tools (13:34)
- Module 6.3: Tilt Skillet/Braiser (8:25)
- Module 6.4: Slicer (2:38)
- Module 6.5: Bulk Slicing Tools (6:52)
- Module 6.6: Ovens (11:18)
- Module 6.7: Warmers (10:21)
- Module 6.8: Lexons and Cambros (8:25)
- Module 6.9: Salad Spinner (3:00)
- Module 6.10: Vitamix (10:27)
- Module 6.11: Robot Coupe (8:16)
- Module 6.12: Immersion Blender/Immersion Wand (5:26)
- Module 6.13: Standing Mixer (6:24)
- Module 6.14: Kitchen Organization (12:54)
- Chapter 6 Applied Knowledge
- Module 7.0: Introduction to Culinary Method (0:34)
- Module 7.1: Storing and Prepping Fruits (10:21)
- Module 7.2: Storing, Prepping and Cooking Vegetables (18:03)
- Module 7.3: Prepping Lettuces/Salad Greens (6:27)
- Module 7.4: Storing, Prepping and Cooking Grains (10:44)
- Module 7.5: Composed Salads, Salad Dressings and Salad Bar Standards (23:39)
- Module 7.6: Soups, Stocks, Stews (18:11)
- Module 7.7: Sauces (19:13)
- Module 7.8: Storing, Prepping and Cooking Eggs (12:30)
- Module 7.9: Storing, Prepping and Cooking Beef, Poultry, Pork (32:27)
- Module 7.10: Dry Heat Method: Roasting and Baking (17:03)
- Module 7.11: Moist Heat Methods: Boil, Par-Boil, Steam and Braise (17:21)
- Module 7.12: Baking: Quick Breads, Muffins, Cookies, Biscuits (26:55)
- Module 7.13: Vegetarian and Vegan Menu Items (13:40)
- Module 7.14: Sandwich and Wrap Production (7:53)
- Module 7.15: Three-Step Breading (9:49)
- Module 7.16: Patty Production (12:11)
- Module 7.17: Yeast Production: Pizza Dough and Breads (27:33)
- Chapter 7 Applied Knowledge
- Module 9.0: Introduction to Recipe and Menu Development (0:41)
- Module 9.1: The Recipe Development Lifecycle (9:23)
- Module 9.2: Taste Tests and Surveys (21:39)
- Module 9.3: Menu Creation (10:33)
- Module 9.4: Recipe Costing (8:29)
- Module 9.5: Meal Forecasting and Menu Planning (12:13)
- Chapter 9 Applied Knowledge
- Module 11.0: Introduction to Quantitative and Qualitative Data (0:40)
- Module 11.1: Data Collection (8:29)
- Module 11.2: Overproduction Data Analysis (9:29)
- Module 11.3: Plate Waste Data Analysis and Menu Development (5:30)
- Module 11.4: Ongoing Data Collection for a Sustainable Future (9:41)
- Chapter 11 Applied Knowledge
Example Image with Text
Use this Image with Text block to balance out your text content with a complementary visual to strengthen messaging and help your students connect with your product, course, or coaching. You can introduce yourself with a profile picture and author bio, showcase a student testimonial with their smiling face, or highlight an experience with a screenshot.
Example Featured Products
Showcase other available courses, bundles, and coaching products you’re selling with the Featured Products block to provide alternatives to visitors who may not be interested in this specific product.
