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

View curriculum

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

View curriculum

Recognized by the American Culinary Federation Education Foundation as an approved program

Recognized by WorldChefs as Approved Quality Culinary Training

The Plant-Based Curriculum

PLANT-BASED FOUNDATIONS
PLANT-BASED PROFESSIONAL

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

Plant-based Staples

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

“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, Corporate Executive Chef, Marriott International

"I am convinced that the Rouxbe Online Cooking School is the future of culinary education and training."

- David Garcelon, Director of Culinary at the Waldorf Astoria Hotel in NYC

"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

Professional Plant-Based Training