Professional Plant-Based Training 


Exceed every customer's expectation with delicious menu options –Every time.

This new plant-based program was designed to empower your culinary team to embrace the growing consumer demand for menu options that support vegan, gluten-free, and other specialty diets.  By learning to apply fundamental plant-based techniques, your team will be equipped to produce incredible food that will draw the diners in and keep bringing them back.  

Depending on how thorough your training requirements are we have made two course options available. 
Plant-based
Foundations
For advanced cooks, perfect for strong team member who wants to effciently expand skill set.
30 Continuing Education Hours

 COURSE FEATURES:
Premium technique videos
Chef Instructor Q&A support
Team tracking
Online quizzes
ACF recognition
Plant-based
Professional
For high-potential cooks, great for cooks who may benefit from a deeper dive into fundamentals.

110 Continuing Education Hours
FOUNDATIONS FEATURES PLUS:
Expanded curriculum
Chef Instructor Grading
White labeling and branding
Third-party platform integrations 
ACF and Worldchefs recognition
Recognized by the American Culinary Federation Education Foundation as a quality program
Recognized by WorldChefs as Approved Quality Culinary Training

Enroll your team today and join the 580,000 cooks and chefs training with Rouxbe around the world

The Plant-Based Curriculum

The Plant-based Foundations course was created to build upon the strong culinary skills of your kitchen staff and give your advanced team members an opportunity to expand their plant-based knowledge and skills. This specialized training gives your team what they need to cook for and delight all their plant-based, gluten-free, and specialty diet diners.

30 CE Hours | 5 Units | 22 Lessons | 138 Tasks

Knives, Knife Cuts & Knife Sharpening
Stocks
Soups
Dressings, Vinaigrettes & Marinades
Sauces
Condiments

Plant-Based Alternatives to Meat & Dairy
Plant-Based Proteins
Seitan | Methods, Uses & Recipes
Plant-Based Dairy Alternatives

Pasta & Noodles
How to Make Fresh Laminated Pasta
Filled Pasta
Other Global Noodles

No Heat Cooking | Raw Gastronomy
The Raw Kitchen | Introduction
Juices & Concentrating
Showcasing Vegetables
Recipe Development & Base Recipes
Nutrient-Dense "Superfoods"
Germinating, Sprouting & Kitchen Gardening
Dehydrating
Fermenting
Culturing Nut Based "Cheese"
Raw Sauces & Condiments
Raw Desserts

Plant-based Professional Training provides comprehensive plant-based culinary technique training to your kitchen staff.  Our curriculum focuses on universally taught and adopted culinary techniques with a strong focus on preparing, cooking, and serving the growing population of diners requesting meat and dairy alternatives as well as gluten-free and health-supportive options.  
110 CE Hours | 18 units | More than 85 lessons | 400+ tasks
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
Basic Cooking Methods
Steaming Vegetables
Preserving Vegetable Pigments
Cooking Vegetables in Water | Submersion
Dry-Heat Cooking | How to Sweat
Dry-Heat Cooking | How to Saute
How to Stir-Fry
How to Roast Vegetables
Combination Cooking Methods
Batch Cooking
Introduction to Batch Cooking
Cooking Rice
Cooking Whole Grains
Cooking Dried Legumes
Pressure Cooking
Daily Meal Inspiration
Breakfast
Lunch
Dinner
Dessert
Flavor, Seasoning, & Texture
Basic Seasoning
Fats & Oils
Acids: Vinegars, Alcohols, & Citrus
Sweeteners
Herbs & Spices
Thickeners, Gels & Stabilizers

Plant-based Staples
Plant-based Stocks
Soups
Dressings, Vinaigrettes & Marinades
Sauces
Condiments
Plant-based Alternatives to Meat & Dairy
Basic Plant-based Proteins
Seitan | Methods, Uses & Recipes
Plant-based Dairy Alternatives
Pasta & Noodles
How to Select Pasta
How to Cook Pasta
How to Make Fresh Laminated Pasta
Filled Pastas
Other Global Noodles


Oil-Free & Low Sodium Cooking
Using Whole Food Fats
Reducing Sodium
No-Oil Cooking Methods
No-Oil Dressings & Marinades
Modern Base Sauces with No OIl & Salt

Intro to Culinary Wellness
Health Supportive Culinary Methods
Cardiovascular Support
Diabetes Support
Gastrointestinal Support
Autoimmune Support

Gluten-Free Cooking
Flours | Introduction
Gluten-Free Pastas
Gluten-Free Baking Basics 

No-Heat Cooking | Raw Gastronomy
The Raw Kitchen | Introduction
Juices & Concentrating
Showcasing Vegetables
Recipe Development & Base Recipes
Nutrient-Dense "Superfoods"
Germinating, Sprouting & Kitchen Gardening Dehydrating
Fermenting
Culturing Nut Based "Cheese"
Raw Sauces & Condiments
Raw Desserts

Plant-based World of Flavors
Researching World Cuisines
Exploring & Applying Flavors
Plant-based Entertaining
Small Bites
Finishing the Dish | Garnishing

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

The World's Leading Online Culinary School at Your Fingertips

Rouxbe delivers a professional culinary school curriculum that brings out the potential in your team and improves the experience created from inside your kitchen.
Attract new talent
Lower attrition
Produce quality food
Develop your staff
Boost morale
Improve guest satisfaction

Contact Us

We are here to answer any questions you may have about our products and solutions.  
Reach out to us and we'll respond as soon as we can. Thanks! 



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