1500 Instructional Videos | 2 Levels | 22 Units | 78 Lessons
Take your program to
the next level
Improve student engagement and success with this online culinary resource
Rouxbe is training culinary students in schools around the world – in 5 languages
Who we are.
Rouxbe offers an effective path to learn foundational culinary arts – completely online. We train thousands of cooks in schools, hotels and food service properties around the world with our educational culinary training program.
What we do.
We provide a scalable, cost-effective professional development program to develop and up skill cooks – available in English, Spanish, French, Mandarin and Arabic. Rouxbe facilitates nearly all of the training, you just need to encourage your class.
How we do it.
Our program provides your students with access to over 110 hours of foundational training, but can be customized to meet your specific needs. Additionally, student goals can be established to address specific outcomes.
Here is 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
“Thank you for setting up the Rouxbe Initiative. I have integrated it into Canvas, and my students love it! This material is really a godsend.”
- C. Nanno, Pasadena Community College
"From a chef instructor’s perspective, I love Rouxbe. I found that it followed my existing curriculum and helped me better teach culinary techniques. In addition I think that Rouxbe also helps students that complete the certificate to find a better job with better wages and benefits. It has helped my students grow as cooks, and helped me stay organized in the kitchen lab and with online instruction."
- Robert Cabreros, Culinary Arts Chef Instructor at Woodland Community College
The Curriculum
- Culinary Foundations LEVEL 1
- culinary foundations LEVEL 2
Knives, Knife Cuts & Knife Sharpening
Selecting a Knife Set
Proper Knife Handling
Cut with a Chef’s Knife
Sharpening Your Knife
Proper Knife Handling
Cut with a Chef’s Knife
Sharpening Your Knife
Food & Kitchen Safety
Food Safety Handwashing
Buying & Storing Food
Preparing Food
Cleaning Up
Kitchen Safety Basics
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
Bread & Batter Foods
Shallow Fry & Deep Fry
How to Stir-Fry
Pan Tossing
How to Sweat
How to Sauté
Searing
Bread & Batter Foods
Shallow Fry & Deep Fry
How to Stir-Fry
Moist-Heat Cooking Techniques
Submersion Cooking
Combination Cooking Stewing
Pot Roasting
Steaming | Introduction
Steaming | Basics Pressure Cooking
Combination Cooking Stewing
Pot Roasting
Steaming | Introduction
Steaming | Basics Pressure Cooking
Stock Fundamentals
How to Make Stock
How to Make Dark Stock
How to Make Short Stock
How to Make Broth
Veal & Beef Stock
Plant-Based Stocks
How to Make Dark Stock
How to Make Short Stock
How to Make Broth
Veal & Beef Stock
Plant-Based Stocks
Seasoning
Basic Seasoning
How to Brine
How to Cook with Herbs
Marinades
Fats & Oils
Acids
How to Brine
How to Cook with Herbs
Marinades
Fats & Oils
Acids
Basic Plating
The Basics of Plating
Nutrition in the Kitchen
Basic Nutrition
Diets and Dietary Restrictions
Basics of Cooking for Health Support
Diets and Dietary Restrictions
Basics of Cooking for Health Support
Salads & Vinaigrettes
Salad Greens
Selecting & Preparing
Vinaigrette Basics
Selecting & Preparing
Vinaigrette Basics
Vegetables
Vegetable Pigments
Cooking in Water Steaming Vegetables
How to Roast Vegetables
How to Purée Vegetables
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
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
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
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
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
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
Roast a Whole Chicken
Enhanced Roast Chicken
Fish
How to Buy & Store Fish
Cooking Fish
How to Pan Fry Fish
Cooking Fish
How to Pan Fry Fish
Baking Basics & Breads
Baking Basics
Wheat & Gluten
Quick Breads
Basic Breads by Hand Stages of Bread Making How to Shape an Epi
Wheat & Gluten
Quick Breads
Basic Breads by Hand Stages of Bread Making How to Shape an Epi
Pastry Basics
How to Make Pâte
Brisée
Pâte Sucrée
Pâte à Choux
Crêpes
Custards
Soufflés
Brisée
Pâte Sucrée
Pâte à Choux
Crêpes
Custards
Soufflés
Chocolate
Basics of Quality Chocolate
Recognized by the
American Culinary
Federation Education
Foundation as a quality
program
Recognized by WorldChefs
as Approved Quality
Culinary Training
Advanced Culinary Courses
Plant-based Foundations
Co-created by Chef Chad Sarno
Co-created by Chef Chad Sarno
Master plant-based techniques in this 30-hour program. Primary focus of the course is on core techniques and concepts to support cooking with and featuring plant-based proteins and non-dairy substitutes, as well as cooking for restricted and special diets, recipe and menu development, flavor balancing, layering and seasoning, raw gastronomy – and much more!
Seafood Literacy
with Barton Seaver
with Barton Seaver
An advanced online course created with Barton Seaver, this course will provide an understanding of aquaculture and sustainable practices in and out of the kitchen, the primary culinary categories of fish and seafood, proper handling and fabrication of various forms of seafood, and how to best apply culinary techniques to make the most of the seafood on your menu.
Pastry Arts and Bread Arts
with The French Pastry School
with The French Pastry School
The French Pastry School Master Bakers have designed new comprehensive courses that focus on the Introduction to Pastry Arts and Bread Baking Arts: Quick Breads, Artisan Bread and Breakfast Pastries. These programs take an in-depth look at food science principles, cornerstone ingredients, techniques and application.
Waste Not with the James Beard Foundation
Waste Not is a course and initiative with the James Beard Foundation to equip and help advance efforts toward more sustainable industry practices. This 5-hour course provides an introduction to technical and creative approaches to addressing the issue of food waste and examines methods of reducing food loss along the supply chain.
This industry-recognized program covers both traditional culinary training and next-generation technique.
Course Features
Monitor student progress
Instructors are able to access on demand administrative tools and data to monitor student progress, quiz scores, level of engagement, student photo submissions, and average course grade.
Reporting & program evaluation
Reports can be generated by month, by property and/or property region, and even by brand (if applicable) indicating new locations as they join the program, aggregate month-by-month summary of engagement, course completions and student evaluations.
Assessments & certifications
Assessments provide employees with feedback and a sense of professional development as they progress through the course. Automated Rouxbe-graded assessments include online quizzes, text and photo submissions and we encourage live-graded activities where cooks demonstrate competencies to kitchen supervisors.
Health & wellness training
Our curriculum covers traditional professional cooking school material and also teaches next generation cooks nutrition and dietary concepts that meet the demands of today’s health conscious clientele.
Branding & white-labeling
Our platform was built to help partners deliver branded versions of the course, powered by Rouxbe and with brand-specific messaging, corporate images, automated engagement emails from key leaders and more.
Industry accreditation
Rouxbe is recognized by the American Culinary Federation Education Foundation as a Quality Program and participants that complete their courses can earn continuing education units (CEHs) from ACF.