Bring world-class culinary instruction to your students — 100% online

Curriculum to complement your program and help students continue to excel 
Traditional and next-gen curriculum
Our curriculum covers traditional professional cooking school material and also teaches nutrition and dietary concepts that meet the demands of today’s health-conscious individuals.
Reporting & student evaluation
Reports can be generated on demand indicating student and class engagement, course completions and evaluations.
Program accreditation
Rouxbe is recognized by the American Culinary Federation Education Foundation and World Association of Chef Societies as a Quality Program.
Ongoing support for teachers
Our team of chef instructors and support staff are here to support teachers and their students through their culinary journey.

Contact us for affordable pricing options 

The Curriculum

26 Units | 398 Tasks | 110 Continuing Education Hours

About this program
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 Fis
h
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
Testimonials

Additional Premium 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.
Coming Soon! 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.
Recognized by the American Culinary Federation Education Foundation as a quality program
Recognized by WorldChefs as Approved Quality Culinary Training

We Love Helping Students Succeed

Rouxbe delivers online culinary instruction that educators can use to complement their existing curriculum or offer to their entire school as an extended learning opportunity.
Available any time, anywhere, on any device
Ongoing support from Rouxbe team
Develop confidence in the kitchen
Engaging learning platform 

Rouxbe trains professional  cooks in 62 countries globally 

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

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.