Take your staff to
the next level

Professional online culinary training that achieves
your goals – on your schedule 

Rouxbe is training the staff in professional kitchens around the world – in 5 languages

Getting started is simple

Whether you are a single location in need of training for your cooks, or a multi-national food service organization with hundreds of locations, Rouxbe has a solution for you.

Who we are.
Rouxbe offers an effective path to learn foundational culinary arts – completely online. We train thousands of cooks in hotel and food service properties around the world with our educational culinary training program.
What we do.
We provide a scalable, cost-effective professional development program to develop and up skill cooks – available in English, Spanish, French, Mandarin and Arabic. Rouxbe facilitates nearly all of the training, you just need to encourage your team.
How we do it.
Our program provides your team with access to over 110 hours of foundational training, but can be customized to meet your specific needs. Additionally, employee goals can be established to address job specific training.

The World's Leading Online Culinary School at Your Fingertips

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

Recognized by the American Culinary Federation Education Foundation as a quality program

The Curriculum

1500 Instructional Videos  | 2 Levels | 22 Units | 78 Lessons
  • Culinary Foundations LEVEL 1
  • culinary foundations LEVEL 2
Knives, Knife Cuts & Knife Sharpening
Selecting a Knife Set
Proper Knife Handling
Cut 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
Bread & Batter Foods
Shallow Fry & Deep Fry
How to Stir-Fry
Moist-Heat Cooking Techniques
Submersion Cooking
Combination Cooking Stewing
Pot Roasting
Steaming | Introduction
Steaming | Basics Pressure Cooking
Stock Fundamentals
How to Make Stock
How to Make Dark Stock
How to Make Short Stock
How to Make Broth
Veal & Beef Stock
Plant-Based Stocks
Basic Seasoning
How to Brine
How to Cook with Herbs
Fats & Oils
Basic 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
Vegetable Pigments
Cooking in Water Steaming Vegetables
How to Roast Vegetables
How to Purée Vegetables
Boiling & Scrambling
Frying, Basting & Poaching
How to Make an Omelet
How to Make a Frittata
How to Steam Eggs
Broth-Based Clear Soup
Stock-Based Clear Soup
Roux-Based Soup
Starch-Based Thick Soup
Béchamel Sauce
Velouté Sauce
Tomato Sauce
Butter Sauce
Hollandaise Sauce
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 
How to Select Pasta
How to Cook Pasta
How to Make Fresh Pasta | Laminated Pasta
How Heat Affects Protein
Premium Cuts of Steak
Prepping Steaks
How to Cook Steaks
How to Roast Prime Rib
Poultry Fundamentals
Roast a Whole Chicken
Enhanced Roast Chicken
How to Buy & Store Fish
Cooking Fish
How to Pan Fry Fish
Baking Basics & Breads
Baking Basics
Wheat & Gluten
Quick Breads
Basic Breads by Hand Stages of Bread Making How to Shape an Epi
Pastry Basics
How to Make Pâte
Pâte Sucrée
Pâte à Choux
Basics of Quality Chocolate

This industry-recognized program covers both traditional culinary training and next-generation technique.

Course Features

Monitor employee progress
Food & beverage leaders are able to access on demand administrative tools and data to monitor student progress, quiz scores, level of engagement, student photo submissions, and average course grade.
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.
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. 
Branding & white-labeling
Our platform was built to help partners deliver branded versions of the course, powered by Rouxbe and with brand-specific messaging, corporate images, automated engagement emails from key leaders and more. 
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.

Here is what our clients are saying

Think Rouxbe would be helpful as a training resource
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Think Rouxbe is better or way better than training offered on the job