Online Culinary Training

Workforce Development 

Welcome to Rouxbe

4 Units | 30 Lessons

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Available from anywhere, on any device, at any time

Course Details

  • SAMPLE COURSE VIDEOS
  • culinary content
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
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

EARLYPC20

Early Bird Promotion!  Save 20% until April 28th on all May courses.
(Discount reflected in price)

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What you need to know about your course

This course is 100% online and available 24/7
Learn at your own pace, on your schedule with any internet-connected device with a camera for assessments. 
Your chef instructors have 125+ years of culinary experience
Your chef instructors are here to support, answer your questions, and provide feedback on assessments.
How to graduate
Complete your course in nine months with a grade of 75% or higher and you will earn your Certificate of Completion.
Your course is industry-recognized
This course is approved across the industry for 10 CE hours with ACFEF.