This flexible, affordable and scalable online training program ensures cooks excel in your kitchen – and in their career.
Online culinary training for every team
Rouxbe is trusted by clients and students around the world
700K
Students
180
Countries
15+
Years of Experience
2000
Professional Kitchens
World-class Online Culinary Training
Industry-recognized programs to bring out the best in your team – and the best from your kitchen.
Up to 10 learners
Small Business
A full curriculum for smaller teams that are ready to dive in and up-level their culinary training
Culinary Foundations program only
FEATURES INCLUDE:
FEATURES INCLUDE:
100% online with 24/7 access
Premium instructional videos
Interactive activities & quizzes
Team tracking
Q & A Support
Have questions? Contact us.
Have questions? Contact us.
FOR LARGER TEAMS
Enterprise
Contact for more info
Offering world-class training for larger organizations, often with multiple locations
Full Enterprise Content Library available
Full Enterprise Content Library available
ADDITIONAL FEATURES INCLUDE:
Chef Instructor & live grading
White labeling and branding
Third-party platform integrations
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Bring out the best in your team with flexible culinary training solutions
Industry-recognized
Recognized by ACFEF and WorldChefs as a quality program, college credit available
Customizable
White labeling, branding, content customization and third-party platform integrations available
Multilingual
Available in English, Spanish, French, Mandarin and Arabic
Enterprise Content Library
With more than 1,000 mico-lessons and over 160 hours of culinary content to choose from clients have access to the critical topics to uplevel their teams.
Culinary Foundations
Comprehensive culinary technique training for your kitchen staff, with a focus on universally taught and adopted culinary techniques taught in traditional culinary schools all over the world.
Plant-based Foundations
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
An advanced online program created with Barton Seaver to 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.
Food Waste
The course and initiative, Waste Not, with the James Beard Foundation to equip and help advance efforts toward more sustainable industry practices, introduce technical and creative approaches to addressing food waste and examine methods of reducing food loss along the supply chain.
WFSO Safe Food Handler
A 2-hour, self-paced course will result in a certificate demonstrating the knowledge needed to be a Safe Food Handler.
Additional Programs Available
Sysco clients have access to additional culinary training programs at a discounted rate. Please inquire for pricing and additional details.
BAKING & PASTRY
TRAINING
Introduction to Baking & Pastry
Developed by the esteemed team of chef educators at The French Pastry School, this course will cover the basics of pastry, baking, and cake decorating.
Bread Baking Arts
Developed by the chef educators at The French Pastry School, this course provides an in-depth look at quick breads, artisan breads, and breakfast pastries!
PLANT-BASED
TRAINING
Plant-based Pro
Developed with world-renowned chef Chad Sarno, this is the most comprehensive plant-based course ever created.
Essential Vegan Desserts
Transform traditional desserts with egg- and dairy-free alternatives by learning key techniques and recipes from vegan pastry chef Fran Costigan.
WFSO
TRAINING
WFSO The Essentials of Food Hygiene
A comprehensive course
covering information on
food safety and sanitation.
A 9-hour course outlining
the principles of keeping
food safe.
WFSO Food Protection Manager
A 4-hour review to prepare
the student for the WFSO
Food Protection Manager
Exam and Certification.
APPRENTICE-SHIP
PROGRAMS
Certified Fundamentals Cook (CFC)
A minimum of 1,000 hours of on-the-job learning and 90 hours of related instruction. The apprentice can earn their ACF Certified Fundamental Cook or ACF Certified Fundamental Pastry Cook credential after completing the program and exams.
Certified Sous Chef (CSC)
A minimum of 4,000 hours of on-the-job learning and 480 hours of related instruction. The apprentice can earn their ACF Certified Sous Chef credential after completing the program and exams.
SPECIALTY
PROGRAMS
Mastering Japanese Sushi Foundations
This course is complete with 80 technique videos and is designed to teach the basic skills and knowledge of how to make sushi rolls and nigiri sushi at a professional level.
Culinary Rx
This course provides the tools, resources and culinary confidence to help manage health and wellness through food and cooking.
Frequently Asked Questions
An Overview
What is Apprenticeship?
Apprenticeship combines on-the-job training (OJT) and related technical instruction (RTI) and requires no previous experience to enroll. The apprentice works full-time under a qualified supervising chef responsible for guiding the apprentice in their skill development and ensuring their success in the workplace. Rouxbe, an ACF-approved educational institution, provides the apprentice with the required related technical instruction for ACF certification.
Who is Rouxbe?
Rouxbe is an approved Registered Apprenticeship national group sponsor by the US Department of Labor, as well as attained national program standards approval. Rouxbe has adopted ApprentiScope, the nation’s leading platform for tracking Apprentice Enrollment, OJT & RTI Tracking, and U.S. Department of Labor Compliance. With ApprentiScope, national standards approval, and recognition as a multi-employer intermediary sponsor, our program and the number of apprentices are rapidly expanding.
Why Choose Apprenticeship?
Apprenticeship is a workplace-based training model that combines hands-on experience with structured instruction to build skills and foster economic advancement. This approach has been shown to be a successful way for companies to attract, develop, and retain skilled workers. In the hospitality industry, apprenticeships provide employees with a clear career pathway, motivating them to remain in the sector and advance their professional growth.
A culinary apprenticeship is a valuable option because it allows you to gain hands-on experience in a professional kitchen while earning a wage, learning directly from skilled chefs, and building a strong foundation in culinary techniques and industry practices; essentially, "earning while you learn" while acquiring the skills and knowledge needed to succeed in a culinary career, often with the potential to earn certifications upon completion.
A culinary apprenticeship is a valuable option because it allows you to gain hands-on experience in a professional kitchen while earning a wage, learning directly from skilled chefs, and building a strong foundation in culinary techniques and industry practices; essentially, "earning while you learn" while acquiring the skills and knowledge needed to succeed in a culinary career, often with the potential to earn certifications upon completion.
How to Administer the Apprenticeship?
There will be a couple of aspects of managing an employee going through an Apprenticeship program. The OJT (on-the-job training competencies and hours) and the Related Technical Instruction.
The OJT is tracked and managed by the Supervising Chef on a platform called ApprentiScope. They evaluate, approve, and track the competencies and hours of the apprentice.
The required Related Technical Instruction (RTI) supports the overall Apprenticeship Program. Rouxbe is the provider of this RTI and we provide pedagogical best practices for engaging apprentices in instructional methods supportive of learning in module units.
The OJT is tracked and managed by the Supervising Chef on a platform called ApprentiScope. They evaluate, approve, and track the competencies and hours of the apprentice.
The required Related Technical Instruction (RTI) supports the overall Apprenticeship Program. Rouxbe is the provider of this RTI and we provide pedagogical best practices for engaging apprentices in instructional methods supportive of learning in module units.
About the Platform
How do users access the training?
Users access all courses through Rouxbe's online platform, available 24/7 on any device with internet connection.
Is this replacing in-person training?
No, Rouxbe is designed to complement hands-on kitchen training by providing consistent foundational knowledge that can be applied in practical settings.
How long do users have access?
Access is granted for one full year from enrollment date.
Course Content
Are certificates provided upon completion?
Yes, users receive certificates with CEH credits for each completed course.
Can users learn at their own pace?
Yes, the platform is self-paced and allows users to progress through material based on their schedule and learning speed.
Is the content available in languages other than English?
Currently, content is available in English with Spanish subtitles for key courses.
Technical & Support
What technical requirements are needed?
Any modern web browser and internet connection are sufficient. No special software installation required.
Who provides technical support?
Rouxbe provides direct technical support to all users. Contact information is provided during enrollment.
Can administrators track user progress?
Yes, Tier 2 customers receive administrative tools to monitor completion rates and user engagement.
Pricing & Value
Why should I choose Tier 2 instead of multiple Tier 1 subscriptions?
Tier 2 provides better value per user, administrative controls, customization options, and dedicated support.
Is there a minimum commitment period?
Annual subscriptions are standard for both tiers.
Can we add users mid-year?
Yes, additional users can be added pro-rated for the remainder of the subscription term.
Features
Program Customization
In addition to providing online culinary training we can upload and host company-specific content ranging in topic, accommodate your branding specifications, integrate with other platforms and offer learning paths if needed.
Reporting & Program Evaluation
For multiple property clients, 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 & College Credit
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.
Testimonials
“Culinary training is a combination of hands-on experience and engaging content. Rouxbe has developed a cost-effective and globally relevant platform that enables us to deliver both elements in our efforts to advance the careers of our culinarians.”
- Brad Nelson, VP, Global Food & Beverage, Culinary, Marriott International
"With their long track record of teaching students online, along with their stellar reputation, Rouxbe is the perfect match to bring Jacques’ wealth of culinary content to the world."
- Rollie Wesen, Executive Director, Jacques Pepin Foundation
"Rouxbe has a proven track record of providing a solid culinary education online, and we believe the platform will provide even more opportunities for students to learn fundamental pastry skills to help them both establish and enhance their careers."
- Sebastien Cannone, MOF, President, French Pastry School
“Once it was mandated that classes be taught online this fall, we realized that courses with lab requirements, like our culinary programs, would be especially hard to recreate and set out to find a solution. By working with Rouxbe, we are able to teach and support our students effectively.”
- Audrey Le Baudour, Regional Director - Employer Engagement, California Community Colleges
"Rouxbe has created an exceptional culinary training tool that can reach aspiring chefs on a scale not previously thought possible."
- Marcus Samuelsson, Award-winning author and Chef
"We are excited to provide VWU students access to the Rouxbe platform, and all of the benefits the program provides. Our students who complete the program will be well-versed in culinary foundations, along with more recent trends in the professional kitchen, including plant-based dining, limiting waste and ensuring the seafood being served is sourced sustainably."
- Dr. Scott D. Miller, President, Virginia Wesleyan University
"Never in my four decades of culinary education have I seen a resource with Rouxbe's potential to transform the way students learn."
- Richard Grausman, C-CAP founder and James Beard Award Winner
"We are always looking to upgrade our food and beverage offerings for our valued guests, and to do that, we have to provide exceptional training programs for our culinary associates. Rouxbe is the best solution, as the self-paced online platform and culinary training curriculum is ideal for our staff who come to us with different levels of experience. Each course comes with lessons that our employees can immediately apply to their jobs."
- Eric Shoemaker, Corporate Director of Food & Beverage, Cherokee Nations Entertainment
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