Providing online culinary education around the world

Recognized programs offering college credit and industry readiness
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C U L I N A R Y
P R I C I N G
starting at

ONE-TIME SET-UP FEE

 $1,500  

INCLUDES BRANDED SITE


PER STUDENT FEE

$200


10 STUDENT MINIMUM


Online Culinary Arts Program

Rouxbe offers globally-recognized online culinary training programs to assist post-secondary educational institutions with seamlessly transitioning their culinary programs to a blended or remote format. 
110 hours culinary foundations curriculum
Quick set-up for one or multiple cohorts
High-definition instructional videos, interactive activities, and assessments
Modularized curriculum with the ability to select the content that best fits the needs of your program
Student dashboard for progress and engagement reporting
Recognized by the ACFEF and WorldChefs as an approved program
Advanced courses available for additional fee
On-going support for educators from on-staff culinary instructors and support team
CULINARY
CURRICULUM
Training designed to standalone or complement existing program
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PRICING
Flexible and affordable pricing to meet the needs of large and small programs
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PREMIUM COURSES
Advanced courses focused on specific ingredient categories and best practices
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TESTIMONIALS
Check out how post-secondary culinary programs are using Rouxbe
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Culinary Curriculum

26 Units | 398 Tasks | 110 Hours

This ACFEF-approved program is flexible and designed for instructors to select how they want to incorporate it into their existing program – or follow it as-is. 
  • Culinary foundations level 1
  • culinary foundations level 2
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

Additional premium courses available

Plant-based Foundations
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
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.
Egg Pro™
 with the American Egg Board
EggPro™ is a program created with the American Egg Board which includes two online courses — Egg Foundations and Egg Functionality that cover everything from cooking techniques to egg functionality in culinary research.
Introduction to Pastry Arts
with The French Pastry School
Developed by the esteemed team of chef educators at the French Pastry School of Chicago, this 50-hour course will cover the basics and equip students to pursue excellence in pastry, baking, and cake decorating.
Bread Baking Arts: Quick Breads, Artisan Breads, and Breakfast Pastries
with The French Pastry School
The French Pastry School master bakers, Jacquy Pfeiffer and Sebastien Canonne, M.O.F., have designed this new and exciting baking program focusing on quick breads, artisan breads, and breakfast pastries.
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.
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Recognized by the American Culinary Federation Education Foundation as an approved program
Recognized by WorldChefs as Approved Quality Culinary Training

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
“The platform is incredibly flexible and easy to personalize based on what our students need to learn in order to finish their coursework.”
- Jack Kane, Program Chair of The Miami Culinary Institute at Miami Dade College
"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 of Virginia Wesleyan University
"Very detailed and informative. Truly one of the best online courses I have completed."
— Aly Aboul Gheit | Director of Food & Beverage | Cairo Marriott Hotel & Omar Khayyam Casino
“Rouxbe completely changes the direction of culinary education. By uprooting the classic “brick & mortar” approach to learning where only a small percentage of associates had the opportunity to attend an accredited culinary school, now more than 12,000 associates around the globe have an opportunity to learn and grow their culinary careers with Rouxbe and Marriott!”
- Mark Boccia, Senior Director, Training, Global Operations, Marriott International
"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
"It is the best site I have seen for clear, concise cooking video demos."
- Andrew Hewson, Chef Instructor, Southern Alberta Institute of Technology (SAIT)
"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
"There is no better online resource for learning and practicing cooking skills and techniques than Rouxbe."
- Chef Robert LeCrom, Former Executive Chef, Fairmont Hotel Vancouver
“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
"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 of Virginia Wesleyan University

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