Online Cooking Courses

Rouxbe courses offer students a guided-path through our instructional lesson content, practice recipes, exercises, and additional education learning modules. Courses cover broader cooking subject matter, include more robust assessment features, and provide students with a "Certificate of Completion" upon graduating. If you'd prefer to follow your own path, then watching lessons might be the right path for you. If you'd like a more guided- approach, then pick your path below. View the Platform Tour video for a more in-depth view of courses.

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Rouxbe Professional Cooking Courses (“Rouxbe Pro”) are equivalent to the material covered in top professional culinary schools around the world. You can start the courses when you want and progress through the content on your own schedule, at your own pace.

Designed for cooks who want to work in the industry, this series of courses is not only a cost-effective complement to on-the-job training, but are broken down into clear, contextualized units that are accessible to even the average home cook.

Plant-Based Professional Certification

Plant-Based Professional Certification

Rouxbe’s Professional Plant-Based Certification Course is the world’s leading online certification course for aspiring plant-based cooks, health care practitioners, wellness, health and food coaches, culinary students and instructors, or for those serious cooks who seek an intensive immersion in culinary skill and knowledge development with plant-based cuisine.

This course offers in-depth instruction in plant-based culinary arts. With a focus on the application of core techniques in the plant-based kitchen, the curricula allows the student to explore and practice a variety of recipes and flavors from around the world. The course begins with a quick set-up to get you started cooking right away. A full introduction to core techniques for cooking vegetables, grains, legumes, and meat and dairy alternatives is followed by a culinary world tour of plant-based foods and flavor principles. The course also covers beginner to advanced raw techniques and addresses health supportive cooking with no oil, low sodium, and gluten free options. A variety of Rouxbe Rx Wellness Menus that target specific health concerns are included, along with a variety of other professional resources and downloadable teaching materials. Regularly scheduled live web events give you the opportunity to interact with your instructors and other health and culinary experts on topics that will enrich and enhance your course experience.

The Professional Plant-Based Certification course contains various types of learning activities, practice recipe exercises, flash cards and Rouxbe instructor-graded competency assessments. While the course is designed to follow a structured learning sequence, this 6 month, 150 hour course can be used to complement and enhance any culinary training program or your existing professional development needs.

 

Tuition for the April 6th, 2017 Class

Start Date Tuition
April 6th, 2017 $1,299.99 USD
Start Date # of Seats Seats Taken Seats Remaining
August 4, 2016 160 155 -- Course Offering In Progress View Seating Plan
October 27, 2016 170 169 -- Course Offering In Progress View Seating Plan
February 9, 2017 175 167 -- Course Offering In Progress View Seating Plan
February 15, 2017 10 3 -- Course Offering In Progress View Seating Plan
April 6, 2017 50 11 39 Select Your Seat
Professional Cook Certification

Professional Cook Certification

Rouxbe’s Professional Cook Certification is the world’s leading online certification course for aspiring cooks, culinary students, those already working in the food and culinary industry or for anyone who seeks an intensive immersion in culinary skill and knowledge development.

This course focuses on foundational and fundamental skills development and reinforcement; universal and widely adopted methods and techniques of cooking as well as recipes and activities that reinforce the same principles taught in professional culinary schools around the world. This comprehensive 200-hour course covers a full basic professional cooking school curriculum including, but not limited to: kitchen and food safety, knife skills, stocks, sauces, moist- and dry-heat cooking methods, seasoning, egg cookery, vegetables, meat, poultry, fish, pasta, whole grains, legumes, basic breads and baking, salads and dressings, plating and presentation, and culinary nutrition.

The Professional Cook Certification course contains various types of learning activities, practice recipe exercises, flash cards and Rouxbe-graded competency assessments. While the course is designed to follow a structured learning sequence, this course can be used to complement and enhance any culinary training program or your existing professional development needs.

 

Tuition for the March 1st, 2017 Class

Start Date Tuition
March 1st, 2017 $999.99 USD

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Food service operators looking for training programs, contact us for deep discounts.

Hotels, restaurants, hospitals, or other food service organizations, can take advantage of a per property, one-time fee for their entire brigade (pay by year or by month).

Start Date # of Seats Seats Taken Seats Remaining
July 7, 2016 75 61 -- Course Offering In Progress View Seating Plan
September 29, 2016 60 55 -- Course Offering In Progress View Seating Plan
January 12, 2017 65 60 -- Course Offering In Progress View Seating Plan
February 15, 2017 10 3 -- Course Offering In Progress View Seating Plan
March 1, 2017 30 5 25 Select Your Seat