Providing online culinary education
A globally recognized online culinary program that complements your curriculum and helps students excel, with ACE-eligible college credit.
The Online Culinary Arts Program
Rouxbe offers a globally-recognized online culinary training program to help educational institutions enhance their existing curriculum.
From knife cuts and food & kitchen safety to sauces, baking, and pastry.
- More than 160 hours of culinary content
- Quick set-up for one or multiple cohorts
- High-definition instructional videos, interactive activities, and assessments
- On-going support for educators from on-staff culinary instructors and support team
- Student dashboard for progress and engagement reporting
- Recognized by the ACFEF and WorldChefs as an approved program
- Advanced courses available for additional fee
A complete culinary curriculum, from foundations to sustainability
Every course below is included in your program fee. Assign any or all of them to your cohorts.
Culinary Foundations
Rouxbe Culinary School is the world’s leading online culinary school for aspiring cooks, culinary students, those already working in the food and culinary industry or for anyone who seeks an intensive immersion in culinary skill and knowledge development.
- Foundational cook training with focus on fundamentals
- 26 Units, 53 lessons and 335 learning tasks
- Hundreds of recipes that reinforce key techniques and concepts
Plant-Based Foundations
This course offers foundational instruction in plant-based culinary arts. With a focus on the application of core techniques in the plant-based kitchen, the experience will allow you to explore and practice a variety of recipes and flavors.
- Foundational plant-based cooking techniques
- Focus on the application of core techniques in the plant-based kitchen
- Instruction in plant-based culinary arts
Seafood Literacy
Understanding how to source, prepare, cook, and serve seafood is a skill set called seafood literacy – having the confidence and competence to take full advantage of all the unique qualities that fish, shellfish, and sea greens have to offer – is a fundamental skill required for success in modern kitchens.
- Seafood sourcing from sea to table
- Foundational techniques and knowledge needed to include more sustainable seafood on the menu.
- Seafood quality analysis, handling and fabrication
- Adapt common culinary techniques to seafood cookery
Waste Not
To combat this startling and untenable trend in food waste, the James Beard Foundation is focused on supporting an industry-wide change in the way our nation’s restaurants value and respect our food resources.
- Provides technical and creative approaches to food waste
- Examines the need to reduce food loss along the entire supply chain
Additional Courses to Add-On
Expand the program with advanced courses, available for an additional fee.
Developed with French Pastry School master bakers Jacquy Pfeiffer and Sébastien Canonne, M.O.F., this three-course collection of Introduction to Baking & Pastry, Bread Baking Arts, and Cake Baking & Decorating Arts takes students from pastry fundamentals to advanced techniques executed at the highest standard.
Introduction to Baking & Pastry
Takes students from foundational baking and pastry skills through advanced techniques like laminated dough, macarons, and French pastries.
View course details
Bread Baking Arts
Focuses on quick breads, artisan breads, and breakfast pastries, beginning with an in-depth look at baking's cornerstone ingredients, composition, and role in each recipe.
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Cake Baking & Decorating
Focuses on the principles of baking science and how to execute more than 80 recipes, ranging from classic sponge cake to traditional buttercream.
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Mastering Japanese Sushi Foundations
In partnership with the Master of Japanese Cuisine Academy, this course focuses on the foundational techniques of Japanese sushi that give the building blocks of a perfect bite.
View course details
An ACFEF-approved program. Coursework counts toward ACF-recognized continuing education hours.
Recognized by WorldChefs, aligning the program with global culinary education standards.
From Rouxbe graduate to university instructor
Dr. Jeanie Subach completed Rouxbe's Plant-Based Professional Certification, and now teaches with Rouxbe's platform at West Chester University, guiding the next generation of culinary students.
"Rouxbe gave me both the skills and the confidence to bring world-class culinary instruction into higher education."
Simple annual pricing
Per institution, unlimited users.
College Program
- Culinary Foundations + specialized tracks
- ACFEF-approved program
- ACE-eligible college credit
- Educator support, reporting & progress dashboards
Interested in customization or have any questions?
Setting up multiple cohorts, tailoring the curriculum, or have purchasing questions? Tell us about your institution and our team will help.
Contact UsTrusted by educators
From community colleges to universities and national programs.
“The platform is incredibly flexible and easy to personalize based on what our students need to learn.”
“Our students graduate well-versed in culinary foundations plus current trends, plant-based dining, limiting waste, and sustainable seafood.”
“Rouxbe has created an exceptional culinary training tool that reaches aspiring chefs on a scale not previously thought possible.”
Bring Rouxbe to your program
Tell us about your institution and we'll show you how Rouxbe complements your curriculum.
Prefer to talk? Call 800-677-0131