Professional Online Culinary Training

Flexible, affordable and scalable to ensure cooks excel in the kitchen – and in their career.

Online Culinary Training Options

GOLD LEVEL
SILVER LEVEL
A LA CARTE BUNDLES
ELECTIVE COURSES

Knives, Knife Cuts & Knife Sharpening

Selecting a Knife Set
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

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

Moist-Heat Cooking Techniques

Submersion 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

Seasoning

Basic Seasoning
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

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 & Bread

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

Knives, Knife Cuts & Knife Sharpening

Proper Knife Handling
Cutting with a Chef’s Knife
Sharpening Your Knife

Salads & Vinaigrettes

Selecting and Preparing Salad Greens
Vinaigrette Basics

Soups

Broth-based Clear Soup
Stock-based Clear Soup
Roux-based Soup
Starch-based Thick Soup

Vegetables

Preserving Vegetable Pigments
Cooking Vegetables in Water
Roasting Vegetables

Rice, Grains & Pasta

Rice
Grains
Polenta
Pasta

Dry-Heat Cooking Methods

Pan Fry
Saute
Sear
Stir-fry
Bread and Batter
Shallow Fry & Deep Fry

Meat & Poultry

Premium Steaks
Combination Cooking
Roasting a Whole Chicken

Fish

Buying and Storing
Fundamentals
Pan Fry

Seasoning & Plating

Seasoning Basics
Plating

This offering allows properties to select training bundles that are most relevant for their team. A property subscription fee is charged, plus the price of the bundle(s).

Introduction Bundle

Knives, Knife Cuts & Knife Sharpening
Kitchen Safety
Plating

First 90 Bundle

Dry-Heat Cooking Methods
Moist-Heat Cooking Methods
Seasoning
Nutrition in the Kitchen

Garde Manger

Salads & Vinaigrettes
Vegetables
Eggs
Soups

Meat, Poultry & Seafood Bundle

Dry-Heat Cooking Methods
Meat
Poultry
Fish

Vegetable-Forward Bundle

Salads & Vinaigrettes
Vegetables
Rice & Grains
Legumes
Pasta

Baking Bundles

Baking Basics & Breads
Pastry Basics
Chocolate

Must be enrolled in Gold, Silver, or A la carte bundles to participate

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 including dehydrating and fermenting, developing flavor profiles...and much more!

Seafood Literacy
with Barton Seaver

An advanced, 15-hour online course created with Barton Seaver, one of the world's leading sustainable seafood experts and educators, that will provide chefs the confidence and competence to take full advantage of all the unique qualities of fish, shellfish and sea greens have to offer. 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.

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.

Coming Soon!

Program Features

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.

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

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.

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.

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

Led by a world-class team

Over 125 years of combined experience in top-performing culinary schools and professional kitchens

Today, advancements in technology and online learning have allowed culinary students the opportunity to learn foundational technique and accelerate career advancement at unprecedented speeds gaining access to all of the top chefs in the world with a click of mouse. At a time when we face one of the greatest cook shortages in history, future cooks have the unique opportunity to secure culinary positions in some of the best kitchens and climb the kitchen brigade faster than ever.