Take your staff to
the next level

Professional online culinary training that achieves
your goals – on your schedule 

Rouxbe is trusted by clients and students around the world

Years of Experience
Professional Kitchens

This industry-recognized program covers both traditional culinary training and next-generation technique.

Recognized by ACFEF and WorldChefs as a quality program, college credit available
White labeling, branding, content customization and third-party platform integrations available
Available in English, Spanish, French, Mandarin and Arabic 


One Time Property Setup Fee: $250

Annual Fees

No limit on the number of cooks.
Includes all reporting features. 
Customer and technical support from Rouxbe.
Rouxbe instructor grading and online question and answer support. 
Project management  (up to one meeting per month, if needed).
ADVANCED COURSES (Plant-Based, Seafood Literacy and Food Waste):


Culinary Content

With over 300 culinary technique videos to choose from clients have the option to follow existing curriculums or to create custom learning paths for the location, station or individual. 
  • plant-based foundations
  • baking and pastry
  • seafood literacy
  • food waste
This program provides comprehensive culinary technique training to your kitchen staff and focuses on universally taught and adopted culinary techniques taught in traditional culinary schools all over the world. Upon completion, your cooks will be well down the path of building a strong culinary foundation necessary to excel in your kitchen and their career.
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
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
Pot Roasting Steaming Pressure Cooking
Stock Fundamentals
Dark Stock
Short Stock
How to Make Broth
Veal & Beef Stock Plant-Based Stocks
Basic Seasoning
Marinades Fats & Oils
Acids: vinegars, alcohol and citrus
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
Vegetable Pigments
Cooking in Water
Steaming Vegetables
How to Roast Vegetables
How to Purée Vegetables
Boiling & Scrambling
Frying, Basting & Poaching
How to Make an Omelet
How to Make a Frittata
How to Steam Eggs
Broth-Based Clear Soup
Stock-Based Clear Soup
Roux-Based Soup
Starch-Based Thick Soup Consommé
Béchamel Sauce
Velouté Sauce
Tomato Sauce
Butter Sauce
Hollandaise Sauce
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
How to Select Pasta
How to Cook Pasta
How to Make Fresh Pasta | Laminated Pasta
How Heat Affects Protein
Premium Cuts of Steak
Prepping Steaks
How to Cook Steaks
How to Roast Prime Rib
Poultry Fundamentals
Roast a Whole Chicken
Enhanced Roast Chicken
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
Basics of Quality Chocolate
The primary focus of this program 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!
Plant-based Staples
Dressings, Vinaigrettes & Marinades Sauces
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
Nut Based "Cheese"
Raw Sauces & Condiments
Raw Desserts

Interested in additional plant-based modules? Read more.

Developed by the esteemed team of chef educators at the French Pastry School of Chicago, this in-depth program will equip students to pursue excellence in pastry, baking, and cake decorating.
Introduction & Orientation
Program framework
Pastry principles
Course expectations
Introduction to French Pastry & Baking
Pastry overview
Prepare Your Kitchen
Rearrange your kitchen and pantry
Basics of ingredients
Basics of tools
Kitchen Basics
Basic Baking & Pastry Skills
Mixing & folding
Rolling dough by hand
Baking process
Cookies: Basic
Dark chocolate and walnut cookies
Oatmeal raisin cookies
Creaming method for cookies
Quickbreads & Breakfast Items
Blueberry & flaxseed yogurt muffins
Creaming method for batters Buttermilk & whole wheat pancakes
Well method
Sweet Snacks: Pound Cakes
Lemon sour cream pound cake
An advanced online program created with Barton Seaver, this content 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.
Course Introduction
How to use the Rouxbe platform
Self-paced learning
Easy to use
Validation of learning
Why Sustainable Seafood Matters
Aquaculture methods
Fishing methods
Seafood production methods and sustainable practices
Sustainable seafood in the kitchen
Seafood in nutrition
Understanding Seafood Categories
Flaky white fish
Fillet fish
Orange-fleshed fish
Steak fish
Meaty dense fish
Small silver fish
Shrimp, lobster and crab
Canned seafood products
Seafood Handling & Fabrication
Equipment and tools
Quality assessment
Scaling and eviscerating fish
Fabricating flat fish and round fish
Opening various types of bivalves
Shelling shrimp and lobster
Seafood Cooking Techniques
Thawing and cooking frozen seafood
Brining and seasoning
Crudo and ceviche
Steaming and en papillote
Shallow and deep poaching
Broiling and grilling
Roasting and pan roasting
Resource Library
Books, websites & other references
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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Course Features

Monitor employee progress
Food & beverage leaders are able to access on demand administrative tools and data to monitor student progress, quiz scores, level of engagement, student photo submissions, and average course grade.
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.
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. 
Branding & white-labeling
Our platform was built to help partners deliver branded versions of the course, powered by Rouxbe and with brand-specific messaging, corporate images, automated engagement emails from key leaders and more. 
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.

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