Bring world-class culinary instruction to your high school.

Take advantage of an online culinary curriculum that will complement your program and help students continue to excel 

Rouxbe is trusted by clients and students around the world

700K
Students
180
Countries
15+
Years of Experience
2000
Professional Kitchens

Industry-recognized Programs

FOR HIGH SCHOOLS

 $999.99
PER SCHOOL

ANNUAL PAYMENT

UNLIMITED STAFF AND STUDENT
USERS PER SCHOOL
FOR CAREER & TECHNICAL TRAINING PROGRAMS

$1,500 SET-UP FEE
+ $200 PER STUDENT


ANNUAL PAYMENT 

10 STUDENT MINIMUM

ACCESS TO ACE ACCREDITED CURRICULUM

Culinary Content

With over 300 culinary technique videos to choose from clients have the option to follow existing curriculums or to create custom learning paths for the location, station or individual. 
  • HIGH SCHOOL PROGRAM
  • CAREER AND TECHNICAL EDUCATION PROGRAM

12 Courses | 75 Lessons | Hundreds of Recipes

This program provides comprehensive culinary technique training to your kitchen staff and focuses on universally taught and adopted culinary techniques taught in traditional culinary schools all over the world. Upon completion, your cooks will be well down the path of building a strong culinary foundation necessary to excel in your kitchen and their career.
Knives, Knife Cuts & Knife Sharpening
Selecting a Knife Set
Proper Knife Handling
Handling a Chef's Knife
Cutting with a Chef’s Knife Sharpening Your Knife
Food & Kitchen Safety
Food Safety
Handwashing
Buying & Storing Food
Preparing Food Cleaning Up Kitchen Safety Basics
Dry-Heat Cooking Methods
How to Pan Fry Pan Tossing
How to Sweat How to Sauté Searing
Breading & Battering
Shallow Fry & Deep Fry
How to Stir-Fry
Moist-Heat Cooking Techniques
Submersion Braising
Stewing
Pot Roasting Steaming Pressure Cooking
Stock Fundamentals
Fundamentals
Dark Stock
Short Stock
How to Make Broth
Veal & Beef Stock Plant-Based Stocks
Seasoning
Basic Seasoning
Brining
Herbs
Marinades Fats & Oils
Acids: vinegars, alcohol and citrus
Plating
The Basics of Plating
Nutrition in the Kitchen
Basic Nutrition
Diets and Dietary Restrictions
Basics of Cooking for Health Support
Salads & Vinaigrettes
Salad Greens
Selecting & Preparing Vinaigrette Basics
Vegetables
Vegetable Pigments
Cooking in Water
Steaming Vegetables
How to Roast Vegetables
How to Purée Vegetables
Eggs
Boiling & Scrambling
Frying, Basting & Poaching
How to Make an Omelet
How to Make a Frittata
How to Steam Eggs
Soups
Broth-Based Clear Soup
Stock-Based Clear Soup
Roux-Based Soup
Starch-Based Thick Soup Consommé
Sauces
Béchamel Sauce
Velouté Sauce
Tomato Sauce
Butter Sauce
Hollandaise Sauce
Demi-Glace
Pan Sauce
Plant-Based Sauces
Rice & Grains
Steaming & Boiling
Pilaf Method
Risotto Method
Varying Risotto
How to Cook Grains
How to Make Polenta
Legumes & Pulses
How to Cook Dried Legumes and Pulses
Pasta
How to Select Pasta
How to Cook Pasta
How to Make Fresh Pasta | Laminated Pasta
Meat
How Heat Affects Protein
Premium Cuts of Steak
Prepping Steaks
How to Cook Steaks
How to Roast Prime Rib
Poultry
Poultry Fundamentals
Roast a Whole Chicken
Enhanced Roast Chicken
Fish
How to Buy & Store Fish
Cooking Fish
How to Pan Fry Fish
Baking Basics & Breads
Baking Basics
Wheat & Gluten
Quick Breads
Making Bread
Stages of Bread
Making How to Shape an Epi
Pastry Basics
How to Make
Pâte Brisée
Pâte Sucrée
Pâte à Choux
Crêpes
Custards
Soufflés
Chocolate
Basics of Quality Chocolate

Features

Traditional and next-gen curriculum
Our curriculum covers traditional professional cooking school material and also teaches nutrition and dietary concepts that meet the demands of today’s health-conscious individuals.
Program accreditation
Rouxbe is recognized by the American Culinary Federation Education Foundation and World Association of Chef Societies as a Quality Program. Select programs are also eligible for credit through ACE.
On-going support for teachers
Our team of chef instructors and support staff are here to support teachers and their students through their culinary journey.
Reporting & student evaluation
Reports can be generated on demand indicating student and class engagement, course completions and evaluations.
Customizable
White labeling, branding, content customization and third-party platform integrations available
Multilingual
Available in English, Spanish, French, Mandarin and Arabic 

How Rouxbe works in professional kitchens worldwide

What Our Clients Are Saying

99%
Think Rouxbe would be helpful as a training resource
96%
Recommend Rouxbe as a training tool
85%
Think Rouxbe is better or way better than training offered on the job
Testimonials

Start your culinary training program today!