Apprenticeship & Certification Program 

Offer an "earn while you learn" development solution 
Industry-recognized culinary training and credentials
Improve recruitment and retention for your organization
Rouxbe-managed program including grading, tracking, and seamless integration with the ACF
Eligible for funding support from state workforce boards
Online, self-paced curricula directly applicable to the worksite
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Learn about how you can use state workforce funds to cover your apprenticeship program costs - up to $5,250 per apprentice

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Apprenticeship Program Options

With three ACF-certified apprenticeship levels, development and training programs can be customized to meet the organizational and candidate objectives. 
  • certified fundamentals cook (CFC®)
  • CERTIFIED CULINARIAN (CC®)
  • CERTIFIED SOUS CHEF (CSC®)
$1,199
This price includes student ACF fees including the membership and exam.
Safety and Sanitation
30 CEs
Nutrition
30 CEs

Introduction to Food Service
30 CEs
$1,499
This price includes student ACF fees including the membership and exam.
Safety and Sanitation
30 CEs
Nutrition
30 CEs

Introduction to Food Service
30 CEs
Supervisory Management
30 CEs
Dining Room Service and Beverage Management
30 CEs
Purchasing & Receiving
30 CEs
Food Preparation I
30 CEs
Elective Course I
30 CEs
$1,999
This price includes student ACF fees including the membership and exam.
Safety and Sanitation
30 CEs
Nutrition
30 CEs

Introduction to Food Service
30 CEs
Supervisory Management
30 CEs
Dining Room Service and Beverage Management
30 CEs
Purchasing & Receiving
30 CEs
Food Preparation I
30 CEs
Elective Course I
30 CEs
Food Preparation II
30 CEs
Food Cost Accounting
30 CEs
Menu Planning
30 CEs
Garde Manger
30 CEs
Baking and Pastry
30 CEs
Elective Course II
30 CEs

Trusted worldwide by leading hospitality, healthcare, educational and restaurant organizations

700K
Students
180
Countries
15+
Years of Experience
2000
Professional Kitchens
Testimonials
“Culinary training is a combination of hands-on experience and engaging content. Rouxbe has developed a cost-effective and globally relevant platform that enables us to deliver both elements in our efforts to advance the careers of our culinarians.”
- Brad Nelson, VP, Global Food & Beverage, Culinary, Marriott International
"With their long track record of teaching students online, along with their stellar reputation, Rouxbe is the perfect match to bring Jacques’ wealth of culinary content to the world."
- Rollie Wesen, Executive Director, Jacques Pepin Foundation
"Rouxbe has a proven track record of providing a solid culinary education online, and we believe the platform will provide even more opportunities for students to learn fundamental pastry skills to help them both establish and enhance their careers."
- Sebastien Cannone, MOF, President, French Pastry School
“Once it was mandated that classes be taught online this fall, we realized that courses with lab requirements, like our culinary programs, would be especially hard to recreate and set out to find a solution. By working with Rouxbe, we are able to teach and support our students effectively.”
- Audrey Le Baudour, Regional Director - Employer Engagement, California Community Colleges 
"Rouxbe has created an exceptional culinary training tool that can reach aspiring chefs on a scale not previously thought possible."
- Marcus Samuelsson, Award-winning author and Chef
"We are excited to provide VWU students access to the Rouxbe platform, and all of the benefits the program provides. Our students who complete the program will be well-versed in culinary foundations, along with more recent trends in the professional kitchen, including plant-based dining, limiting waste and ensuring the seafood being served is sourced sustainably."
- Dr. Scott D. Miller, President, Virginia Wesleyan University
"Never in my four decades of culinary education have I seen a resource with Rouxbe's potential to transform the way students learn."
- Richard Grausman, C-CAP founder and James Beard Award Winner
"We are always looking to upgrade our food and beverage offerings for our valued guests, and to do that, we have to provide exceptional training programs for our culinary associates. Rouxbe is the best solution, as the self-paced online platform and culinary training curriculum is ideal for our staff who come to us with different levels of experience. Each course comes with lessons that our employees can immediately apply to their jobs."
- Eric Shoemaker, Corporate Director of Food & Beverage, Cherokee Nations Entertainment

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

How Rouxbe works in professional kitchens worldwide

Frequently Asked Questions

What is Apprenticeship?
Apprenticeship is a combination of on-the-job training (OJT) and related technical instruction (RTI) and requires no previous experience to enroll. The apprentice works full-time under a qualified supervising chef responsible for guiding the apprentice in their skill development and ensuring their success in the workplace. Rouxbe, an ACF-approved educational institution, provides the apprentice with the required related technical instruction for ACF certification.
What is Rouxbe's role?
Rouxbe is an approved Registered Apprenticeship national group sponsor by the US Department of Labor, as well as attained national program standards approval. Rouxbe has adopted ApprentiScope, the nation’s leading platform for tracking Apprentice Enrollment, OJT & RTI Tracking, and U.S. Department of Labor Compliance. With ApprentiScope, national standards approval, and recognition as a multi-employer intermediary sponsor, our program and the number of apprentices are rapidly expanding.
Why Choose Apprenticeship?
Apprenticeship is a workplace-based training model that combines hands-on experience with structured instruction to build skills and foster economic advancement. This approach has been shown to be a successful way for companies to attract, develop, and retain skilled workers. In the hospitality industry, apprenticeships provide employees with a clear career pathway, motivating them to remain in the sector and advance their professional growth. ​

A culinary apprenticeship is a valuable option because it allows you to gain hands-on experience in a professional kitchen while earning a wage, learning directly from skilled chefs, and building a strong foundation in culinary techniques and industry practices; essentially, "earning while you learn" while acquiring the skills and knowledge needed to succeed in a culinary career, often with the potential to earn certifications upon completion.
How is the Apprenticeship Administered?
There will be a couple of aspects of managing an employee going through an Apprenticeship program. The OJT (on-the-job training competencies and hours) and the Related Technical Instruction. ​

The OJT is tracked and managed by the Supervising Chef on a platform called ApprentiScope. They evaluate, approve, and track the competencies and hours of the apprentice. ​

The required Related Technical Instruction (RTI) supports the overall Apprenticeship Program. Rouxbe is the provider of this RTI and we provide pedagogical best practices for engaging apprentices in instructional methods supportive of learning in module units.
What Apprenticeship Programs are Available?
Apprenticeship programs are 1-year Culinarian (2000 hour) program, and 2- year Sous Chef (4000 hour) ​.

Related Technical Instruction (RTI) required for ACF certification are; Culinarian 8 modules totaling 240 hours, and Sous Chef 14 modules totaling 420 hours ​.

Upon completion of an apprenticeship program, the apprentices earns a Certificate of Completion issued by the US Department of Labor. The apprentice is also then eligible for membership and certification by the American Culinary Foundation (ACF) as certified culinarian or certified sous chef. ​

ACF student membership is paid by Rouxbe and the ACF then facilitates ACF written exam and practical for certification and credentialing.

Learn how to start your ACF apprenticeship program with Rouxbe

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Features

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.
Benefits for
Employers
Apprentices repay some of all training costs through productive work

Future employees can be shaped according to company requirements

Saving recruitment costs

Reputation gains, productivity gains
Benefits for
Apprentices
Better employment chances and often better wages

Work experience

Development of soft and employability skills

Accessible training system 
Benefits for
Governments
Cost effective way of providing skill development

Employers take over parts of training costs and responsibility

Promotes relevance of training