Professional Online Culinary Training

Flexible, affordable and scalable to ensure cooks excel in the kitchen – and in their career.
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PARTNERING WITH

PROFESSIONAL TRAINING
Training designed for individuals and teams in the culinary industry 
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PREMIUM COURSES
Advanced courses focused on specific ingredient categories and best practices. 
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RECOGNIZED BY WORLDCHEFS
AS APPROVED QUALITY CULINARY TRAINING

Training cooks in 180 countries

Professional Culinary Training

Available for Enterprise & Education organizations

Professional culinary training provides foundational culinary training for the whole kitchen staff. The 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. View curriculum.
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Premium Courses

Plant-based Foundations
Co-created by Chef Chad Sarno
Master plant-based techniques in this 30-hour program.  Primary focus of the course 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!
Seafood Literacy 
with Barton Seaver
An advanced online course created with Barton Seaver, this course 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.
Waste Not
 with the James Beard Foundation
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.
EggPro™
with the American Egg Board
EggPro™ is a program created with the American Egg Board which includes two online courses — Egg Foundations and Egg Functionality that cover everything from cooking techniques to egg functionality in culinary research. 

FREE for a limited time.
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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

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, VP of Global Food + Beverage, Culinary, Marriott International
"I am convinced that the Rouxbe Online Cooking School is the future of culinary education and training."
- David Garcelon, Hotel Manager, Fairmont Banff Springs
"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 Executive Learning and Development, Amazon  
"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

Professional Curriculum

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.
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

Plant-Based Curriculum

  • PLANT-BASED FOUNDATIONS
The Plant-based Foundations course was created to build upon the strong culinary skills of your kitchen staff and give your advanced team members an opportunity to expand their plant-based knowledge and skills. This specialized training gives your team what they need to cook for and delight all their plant-based, gluten-free, and specialty diet diners.

30 CE Hours | 5 Units | 22 Lessons | 138 Tasks

Plant-based Staples
Stocks
Soups
Dressings, Vinaigrettes & Marinades
Sauces
Condiments
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
Dehydrating
Fermenting
Culturing Nut Based "Cheese"
Raw Sauces & Condiments
Raw Desserts

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
Dawn Thomas
Co-Founder | Content Creator
Scott Samuel
VP of Culinary
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
Lindsey Neidig
Vice President of Marketing