Need to bring your culinary arts program online this fall?

Take advantage of an online culinary curriculum that will
complement your program and help students continue to excel

Online Culinary Arts Package

Rouxbe offers globally-recognized online culinary training programs to assist post-secondary educational institutions with seamlessly transitioning their culinary programs to a blended or remote format.

110 hours culinary foundations curriculum

Quick set-up for one or multiple cohorts

High-definition instructional videos, interactive activities, and assessments

Modularized curriculum with the ability to select the content that best fits the needs of your program

Student dashboard for progress and engagement reporting

Recognized by the ACFEF and WorldChefs as an approved program

Advanced courses available for additional fee

On-going support for educators from on-staff culinary instructors and support team

CURRICULUM

Training designed to standalone or complement existing program

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PRICING

Flexible and affordable pricing to meet the needs of large and small programs

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PREMIUM COURSES

Advanced courses focused on specific ingredient categories and best practices

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TESTIMONIALS

Check out how post-secondary culinary programs are using Rouxbe

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The Curriculum

26 Units | 398 Tasks | 110 Hours

This ACFEF-approved program is flexible and designed for instructors to select how they want to incorporate it into their existing program – or follow it as-is.

Culinary foundations level 1
culinary foundations level 2

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

Additional advanced courses available

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.