I am thrilled to be able to lead Rouxbe's Plant-Based Professional Certification Course. Breaking it down to the basics and starting from the ground up is essential for anyone interested in this approach to cooking. Join me in building a plant-based army of educators and advocates to spread this message to the world – for our health, for real food and for our planet. Who's in?
Master technique in your plant-based kitchen
November 29 | 7-day free cancellation
S I M P L E
P R I C I N G
O P T I O N S
A message from course co-creator Chad Sarno
Available from anywhere, on any device, at any time
Chad is without question the greatest plant-based chef alive. He is the Michael Jordan of vegan foods... the best at what he does.
Woody Harrelson
Actor & Activist
Thanks to Rouxbe I am a far more confident, well-rounded plant-based cook and look forward to opportunities to use the skills I have gained in a professional capacity. The entire Rouxbe experience, from instructors to classmates, has been an incredibly rewarding experience that I will certainly recommend to others - thank you, Rouxbe.
Lisa C.
Course graduate
Even though I am a culinary school graduate (Arizona Culinary Institute - 2009), it wasn't until I completed this plant-based online class that I truly ready and well equipped to cook varied, healthy and tasty vegan food. My knowledge has grown tremendously and I am able to experiment with new flavors and foods with confidence.
Sandy L.
Course graduate
With Crazy Sexy Kitchen, I wanted to wow my readers with a treasure trove of recipes for every occasion and for every skill level. Enter my partner in the revolution, Chad. He is a conscious creator, a teacher, and plant-based leader.
Kris Carr
Best-Selling Author & Wellness Warrior
Chad is one of the best chefs in the plant-based world, his work has had great impact on chefs, and the invaluable connection between cuisine and health.
Tal Ronnen
Chef and Best-Selling Author
This ground-breaking plant-based certification course will focus on the application of core techniques and allow you to explore and practice a variety of recipes and flavors from around the world. Advanced raw techniques are also included and address health supportive cooking with no oil, low sodium and gluten-free options. The program is self-paced, meaning you submit assignments and learn the curriculum on your own schedule – the only limitation is that you must complete the course within six months to become certified.
18 units | More than 85 lessons | 400+ tasks
Personalized instructor support and grading
More than 200 instructional technique videos
Certificate of Completion upon graduating
Recognized by the American Culinary Federation Education Foundation as a quality program
Course Details
- The FOOD
- TUITION AND DATES
- LEARNING PLATFORM
- INSTRUCTORS
| Course Start Date | Tuition | Purchase |
|---|---|---|
| November 29, 2018 | $974.99 | ENROLL |
The Rouxbe instructor and support team
Chad Sarno
Director of Plant-Based Wellness
Dawn Thomas
Co-Founder | Content Creator
Ken Rubin
Chief Culinary Officer
Kirk Bachmann
VP of Culinary Development & Training
Eric Wynkoop
Director of Culinary Instruction
Jon Alberts
Vice President of Enrollment & Student Services
Learn from anywhere,
at any time, on any device.
at any time, on any device.
Engage with your chef-educators through live online events, assessments, interactive quizzes and any support you need along the way.
Earn your Plant-Based Certificate when you graduate within 6 months – and keep your access to the course forever.
Join our community and embark on your culinary learning journey with the support of more than 400,000 students worldwide.
Welcome to class.
Common questions
What is Rouxbe?
Rouxbe is an online culinary school that teaches culinary students, culinary professionals and home cooks to become better and more confident in the kitchen. Rouxbe captures a professional culinary curriculum in high-definition video and delivers it via self-paced online classes, making professional culinary instruction more accessible and affordable to both individuals and organizations. Founded in 2005 by professional chefs Joe Girard and Dawn Thomas, Rouxbe has been adopted by professional culinary schools, high schools, food services organizations and cooking enthusiasts around the world.
Is there a time limit to complete the course?
Yes, students have six months to satisfactorily fulfill the course requirements to complete the course. If more time is needed, one and three month extensions may be offered upon request (for an additional fee).
How and when do I attend class?
Your course is available on-demand 24/7 from any internet enabled device. The program is self-paced, meaning there are no specific dates to submit assignments or attend class. The only limitation is that you must complete the course within six months if you want to earn your Certificate of Completion.
Do I have access to the course content after the 6 months are over?
You will be able to maintain access to all of your professional course content, as well as access to all other non-professional Rouxbe content for only $4.95 per month (we will waive the $299.99 Initiation fee for successful graduates that would like to join our alumni).
What is the passing grade?
A passing grade is 75%, something we are confident can be accomplished, as we will set you up for success in this course. Leave it to us to get you inspired and cooking. We support you the whole way through!
What type of certification is earned?
Upon the successful completion of this course you will be issued a Certificate of Completion. While we are not an accredited institution at present, we are being used as a training tool around the world in professional kitchens and culinary academies. All Rouxbe Professional Courses are recognized also by the ACFEF (American Culinary Federation Education Foundation) as a Quality Program.
How many hours per week should I plan on dedicating to the course?
The course material covers includes approximately 220 hours of learning, which includes various learning activities, practical cooking exercises, written assignments and graded exams. You can do this at your own pace, but it takes regular work and discipline to complete the course. So think about the commitment as approximately 40 hours per month, or 10-15 hours per week. Best of all, most of this time is spent cooking.
What technology is required?
You will be able to access your course on any device that is connected to the internet.
What is your cancellation policy?
Once you have paid the tuition for this course, 25% of it becomes immediately non-refundable. As for refunding your tuition, we understand that there are sometimes unfortunate circumstances that are beyond your control that may require you to withdraw from the course (e.g. medical condition). We of course want to be supportive during these situations so will work with you on a one-on-one basis to help. However, after 7-days of the course start, there are no refunds.
Not quite ready to attend class but interested in staying informed?
We will send you our latest deals, course schedules, news, tips & more!
