Professional Online Culinary Training

Flexible, affordable and scalable to ensure your cooks excel in your kitchen – and in their career.
Compare programs

Online Culinary Training Programs

POPULAR OPTION
Foundational Program
$199.99 per cook
For entry-level cooks, perfect for small companies and growing teams.
30 Continuing Education Hours

FEATURES INCLUDE:
Premium technique videos
Chef Instructor Q&A support
Team tracking
Online quizzes
ACF and Worldchefs recognition
View the curriculum
Buy Now
Professional Program
CONTACT FOR PRICING
Expanded curriculum, offering world-class training for large organizations.

110 Continuing Education Hours
FOUNDATIONAL FEATURES PLUS:
Spanish, French, Mandarin and Arabic
Chef Instructor grading
Dedicated on-boarding team
White labeling and branding
Third-party platform integrations
View the curriculum
Contact Us
Recognized by the American Culinary Federation Education Foundation as a quality program
Recognized by WorldChefs as Approved Quality Culinary Training

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.
Ken Rubin
Chief Culinary Officer
Kirk Bachmann
Director of Culinary Development
Dawn Thomas
Co-Founder | Content Creator
Joe Girard
Co-Founder | CEO
Jon Alberts
Vice President of Enrollment & Student Services
Eric Wynkoop
Director of Culinary Instruction
Christophe Kwiatkowsky
Culinary Instructor
Gary Apito
Chief Operating Officer

We Love Helping Kitchens Succeed

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

The Curriculum

11 Units | 82 Tasks | 24 hours, 29 minutes

About this program 
Foundational Training offers the Introduction to Culinary Foundations course which was created to develop and reinforce the fundamental culinary skills of your kitchen staff. By focusing on universally taught and adopted culinary technique, this training gives your cooks the foundation necessary to excel in your kitchen and their career.
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 and Poultry
Premium Steaks
Combination Cooking
Roasting a Whole Chicken
Fish
Buying and Storing
Fundamentals
Pan Fry


Seasoning & Plating
Seasoning Basics
Plating

15 Units | 244 Tasks | 78 hours, 39 minutes

About this program
Professional Training provides comprehensive culinary technique training to your kitchen staff. Our curriculum consists of our Professional Culinary Foundations Course - Levels 1 & 2 - and focuses on universally taught and adopted culinary technique and mirrors what is 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
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
Breading & Battering 
Shallow Fry & Deep Fry
How to Stir-Fry
Moist-Heat Cooking Techniques
Submersion  
Braising
Stewing
Pot Roasting
Steaming
Pressure Cooking
Stock Fundamentals
Fundamentals
Dark Stock
Short Stock
How to Make Broth
Veal & Beef Stock
Plant-Based Stocks
Seasoning
Basic Seasoning
Brining
Herbs
Marinades
Fats & Oils
Acids: vinegars, alcohol and citrus
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 & 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
Crêpes
Custards
Soufflés
Chocolate
Basics of Quality Chocolate