Professional Online Culinary Training








World-class Online Culinary Training
Bring out the best in your team with training solutions for hospitality, healthcare, educational, and restaurant organizations.
FOR LARGER TEAMS
PRO
CONTACT FOR MORE INFO
Expanded curriculum, offering world-class training for organizations.
110 Continuing Education Hours
Foundational Features Plus:
Spanish, French, Mandarin and Arabic | |
Chef Instructor & live grading | |
White labeling and branding | |
Third-party platform integrations | |
ACF and Worldchefs recognition |
FOR GROWING TEAMS
BASIC
$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 recognition |
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You will learn how brands like Marriott, Whole Foods and Wegmans leverage Rouxbe training to build world-class culinary teams.
How Rouxbe works in professional kitchens worldwide
Additional premium courses available
Co-created by Chef Chad Sarno
with Barton Seaver
with the French Pastry School

with the American Egg Board

with the James Beard Foundation


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.”
"I am convinced that the Rouxbe Online Cooking School is the future of culinary education and training."
"Very detailed and informative. Truly one of the best online courses I have completed."
“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!”
"Rouxbe has created an exceptional culinary training tool that can reach aspiring chefs on a scale not previously thought possible."
"It is the best site I have seen for clear, concise cooking video demos."
"Never in my four decades of culinary education have I seen a resource with Rouxbe's potential to transform the way students learn."
"There is no better online resource for learning and practicing cooking skills and techniques than Rouxbe."
Program Features
What Our Clients Are Saying
Led by a world-class team
Over 125 years of combined experience in top-performing culinary schools and professional kitchens
Start Training Your Team Today!
We Love Helping Kitchens Succeed
The Curriculum
11 Units | 82 Tasks | 30 Continuing Education Hours
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.

Cutting with a Chef’s Knife
Sharpening Your Knife

Vinaigrette Basics

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

Cooking Vegetables in Water
Roasting Vegetables

Grains
Polenta
Pasta

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

Combination Cooking
Roasting a Whole Chicken

Fundamentals
Pan Fry

Plating
26 Units | 398 Tasks | 110 Continuing Education Hours
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.

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

Handwashing
Buying & Storing Food
Preparing Food
Cleaning Up
Kitchen Safety Basics

Pan Tossing
How to Sweat
How to Sauté
Searing
Breading & Battering
Shallow Fry & Deep Fry
How to Stir-Fry

Braising
Stewing
Pot Roasting
Steaming
Pressure Cooking

Dark Stock
Short Stock
How to Make Broth
Veal & Beef Stock
Plant-Based Stocks

Brining
Herbs
Marinades
Fats & Oils
Acids: vinegars, alcohol and citrus


Diets and Dietary Restrictions
Basics of Cooking for Health Support

Selecting & Preparing
Vinaigrette Basics

Cooking in Water
Steaming Vegetables
How to Roast Vegetables
How to Purée Vegetables

Frying, Basting & Poaching
How to Make an Omelet
How to Make a Frittata
How to Steam Eggs

Stock-Based Clear Soup
Roux-Based Soup
Starch-Based Thick Soup
Consommé

Velouté Sauce
Tomato Sauce
Butter Sauce
Hollandaise Sauce
Demi-Glace
Pan Sauce
Plant-Based Sauces

Steaming & Boiling
Pilaf Method
Risotto Method
Varying Risotto
How to Cook Grains
How to Make Polenta


How to Cook Pasta
How to Make Fresh Pasta | Laminated Pasta

Premium Cuts of Steak
Prepping Steaks
How to Cook Steaks
How to Roast Prime Rib

Roast a Whole Chicken
Enhanced Roast Chicken

Cooking Fish
How to Pan Fry Fish

Wheat & Gluten
Quick Breads
Making Bread
Stages of Bread Making
How to Shape an Epi

Brisée
Pâte Sucrée
Pâte à Choux
Crêpes
Custards
Soufflés
