Attract, develop and retain a qualified team.

This flexible, affordable and scalable online training program ensures cooks excel in your kitchen – and in their career.

Rouxbe is trusted by clients and students around the world

Years of Experience
Professional Kitchens

World-class Online Culinary Training

Industry-recognized programs to bring out the best in your team – and the best from your kitchen.

Up to 10 learners
Small Business
A full curriculum for smaller teams that are ready to dive in and up-level their culinary training
Culinary Foundations program only

100% online with 24/7 access 
Premium instructional videos
Interactive activities & quizzes
Team tracking
Q & A Support
Contact for more info
Offering world-class training for larger organizations, often with multiple locations

Full Enterprise Content Library available
Chef Instructor & live grading
White labeling and branding
Third-party platform integrations 

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Bring out the best in your team with training solutions for hospitality, healthcare, educational, and restaurant organizations.

Recognized by ACFEF and WorldChefs as a quality program, college credit available
White labeling, branding, content customization and third-party platform integrations available
Available in English, Spanish, French, Mandarin and Arabic 

Enterprise Content Library

With over 200 hours of culinary, management, wellness, and safety training to choose from clients have access to the critical topics to uplevel their teams. 



Culinary Foundations

Comprehensive culinary technique training for your kitchen staff, with a focus on universally taught and adopted culinary techniques taught in traditional culinary schools all over the world. 

Kitchen Management

Program that covers supervisory management, dining room service, food cost accounting, menu planning, and beverage management. 



Plant-based Pro

Developed with world-renowned chef Chad Sarno, this is the most comprehensive plant-based course ever created.

Plant-based Foundations

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!

Essential Vegan Desserts

Transform traditional desserts with egg- and dairy-free alternatives by learning key techniques and recipes from vegan pastry chef Fran Costigan.



Seafood Literacy

An advanced online program created with Barton Seaver to 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.

Food Waste

The course and initiative, Waste Not, with the James Beard Foundation to equip and help advance efforts toward more sustainable industry practices, introduce technical and creative approaches to addressing food waste and examine methods of reducing food loss along the supply chain.

Mastering Japanese Sushi Foundations

This course is complete with 80 technique videos and is designed to teach the basic skills and knowledge of how to make sushi rolls and nigiri sushi at a professional level. 



WFSO Safe Food Handler

A 2-hour, self-paced course will result in a certificate demonstrating the knowledge needed to be a Safe Food Handler. 

WFSO The Essentials of Food Hygiene

A comprehensive course covering information on food safety and sanitation. A 9-hour course outlining the principles of keeping food safe. 

WFSO Food Protection Manager 

A 4-hour review to prepare the student for the WFSO Food Protection Manager Exam and Certification.



Introduction to Baking & Pastry

Developed by the esteemed team of chef educators at The French Pastry School, this course will cover the basics of pastry, baking, and cake decorating. 

Bread Baking Arts

Developed by the chef educators at The French Pastry School, this course provides an in-depth look at quick breads, artisan breads, and breakfast pastries! 

Cake Baking & Decorating Arts

Developed by the esteemed team of chef educators at The French Pastry School, this course dives into cake baking and decorating at the highest standard.



Blue Zones Cooking Course

Inspired by the recipes of the best-selling Blue Zones Kitchen cookbooks, Dan Buettner leads you through a step-by-step course full of plant-forward recipes.

Culinary Rx

This course provides the tools, resources and culinary confidence to help manage health and wellness through food and cooking.

Forks Over Knives Cooking Course

Led by expert chefs, learn delicious whole-food plant-based recipes and master culinary techniques to live the FOK lifestyle.



Certified Fundamentals Cook (CFC)

A minimum of 1,000 hours of on-the-job learning and 90 hours of related instruction. The apprentice can earn their ACF Certified Fundamental Cook or ACF Certified Fundamental Pastry Cook credential after completing the program and exams.

Certified Culinarian (CC)

A minimum of 2,000 hours of on-the-job learning and 240 hours of related instruction. The apprentice can earn their ACF Certified Culinarian or ACF Certified Pastry Culinarian credential after completing the program and exams.

Certified Sous Chef (CSC)

A minimum of 4,000 hours of on-the-job learning and 480 hours of related instruction. The apprentice can earn their ACF Certified Sous Chef credential after completing the program and exams.

How Rouxbe works in professional kitchens worldwide


Program Customization
In addition to providing online culinary training we can upload and host company-specific content ranging in topic, accommodate your branding specifications, integrate with other platforms and offer learning paths if needed.
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 & College Credit
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.
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.

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