State-Funded Culinary Training for Your Students!

Enhance your culinary program with an industry-recognized online program that engages students and accelerates their career path
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The Online Culinary Arts Program

Rouxbe offers a globally-recognized online culinary training program to help educational institutions enhance their existing curriculum.
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More than 160 hours of quality culinary content
Quick set-up for one or multiple cohorts
High-definition instructional videos, interactive activities, and assessments
On-going support for educators from on-staff culinary instructors and support team
Student dashboard for progress and engagement reporting
Utilized by industry leaders such as Marriott, Fairmont, Four Seasons, and Wegmans, who value students educated through this curriculum and program
College Credits/Dual Enrollment available through ACE
Serving more than 700 high school and college partners
Recognized by the American Culinary Federation Education Foundation as an approved program
Recognized by WorldChefs as Approved Quality Culinary Training
Official education partner

The Curriculum

Rouxbe is an Approved Program for CIP CODE: 12.0500. The following courses are included in the program fee.
  • CULINARY FOUNDATIONS
  • plant-based foundations
  • seafood literacy
  • food waste

110 CE Hours | 22 Units | 78 Lessons | 1500 Instructional Videos

Foundational Training offers the Introduction to Culinary Foundations course which was created to develop and reinforce the fundamental culinary skills of your kitchen staff. By focusing on universally taught and adopted culinary technique, this training gives your cooks the 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 Fish
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

30 CE Hours | 5 Units | 22 Lessons | 138 Tasks

Created to build upon the strong culinary skills of your kitchen staff and give your advanced team members the opportunity to expand their plant-based knowledge and skills. This specialized training gives your team what they need to cook for and delight all their plant-based, gluten-free, and specialty diet diners.
Plant-based Staples
Stocks
Soups
Dressings, Vinaigrettes & Marinades
Sauces
Condiments
Plant-based Alternatives
Plant-based Proteins
Seitan | Methods, Uses & Recipes
Plant-based Dairy Alternatives



Pasta & Noodles
How to Make Fresh Laminated Pasta
Filled Pasta
Other Global Noodles
Cooking | Raw Gastronomy
The Raw Kitchen | Introduction
Juices & Concentrating
Showcasing Vegetables
Recipe Development & Base Recipes
Nutrient-dense Superfoods
Germinating, Sprouting & Kitchen Gardening 
Dehydrating 
Fermenting
Culturing Nut Based "Cheese"
Raw Sauces & Condiments
Raw Desserts

6 units | 70 tasks | 5 Assessments | 140 videos

An advanced online program created with Barton Seaver to 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.
Course Introduction
How to use the Rouxbe platform
Self-paced learning
Easy to use
Validation of learning
Why Sustainable Seafood Matters
Aquaculture methods
Fishing methods
Seafood production methods and sustainable practices
Sustainable seafood in the kitchen
Seafood in nutrition
Understanding Seafood Categories
Flaky white fish
Fillet fish
Orange-fleshed fish
Steak fish
Meaty dense fish
Small silver fish
Shrimp, lobster and crab
Bivalves
Canned seafood products
Seafood Handling & Fabrication 
Equipment and tools
Quality assessment
Scaling and eviscerating fish
Fabricating flat fish and round fish
 Opening various types of bivalves
Shelling shrimp and lobster
Seafood Cooking Techniques
Thawing and cooking frozen seafood
Brining and seasoning 
Crudo and ceviche
Steaming and en papillote
Shallow and deep poaching
Sautéing
Frying 
Broiling and grilling
Roasting and pan roasting
Braising 
Stocks
Resource Library 
Books, websites & other references

30 CE Hours | 5 Units | 22 Lessons | 138 Tasks

The course and initiative, Waste Not, with the James Beard Foundation to equip and help advance efforts toward more sustainable industry practices, introduce technical and creative approaches to addressing food waste and examine methods of reducing food loss along the supply chain.
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ANNUAL CONTRACT FOR UNLIMITED USERS

 $4500
per school  

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Additional Courses to Add-On

For a fee you can bring your students the content below.

Introduction to Baking & Pastry

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Developed by the esteemed team of chef educators at The French Pastry School, this course will cover the basics of pastry, baking, and cake decorating. 

Bread Baking Arts

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Developed by the chef educators at The French Pastry School, this course provides an in-depth look at quick breads, artisan breads, and breakfast pastries! 

Cake Baking & Decorating Arts

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Developed by the esteemed team of chef educators at The French Pastry School, this course dives into cake baking and decorating at the highest standard.

Mastering Japanese Sushi Foundations

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This course is complete with 80 technique videos and is designed to teach the basic skills and knowledge of how to make sushi rolls and nigiri sushi at a professional level. 


What Our Partners 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
Testimonials
“The platform is incredibly flexible and easy to personalize based on what our students need to learn in order to finish their coursework.”
- Jack Kane, Program Chair of The Miami Culinary Institute at Miami Dade College
"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 of Virginia Wesleyan University
"Very detailed and informative. Truly one of the best online courses I have completed."
— Aly Aboul Gheit | Director of Food & Beverage | Cairo Marriott Hotel & Omar Khayyam Casino
“Rouxbe completely changes the direction of culinary education. By uprooting the classic “brick & mortar” approach to learning where only a small percentage of associates had the opportunity to attend an accredited culinary school, now more than 12,000 associates around the globe have an opportunity to learn and grow their culinary careers with Rouxbe and Marriott!”
- Mark Boccia, Senior Director, Training, Global Operations, Marriott International
"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
"It is the best site I have seen for clear, concise cooking video demos."
- Andrew Hewson, Chef Instructor, Southern Alberta Institute of Technology (SAIT)
"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
"There is no better online resource for learning and practicing cooking skills and techniques than Rouxbe."
- Chef Robert LeCrom, Former Executive Chef, Fairmont Hotel Vancouver
“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
"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 of Virginia Wesleyan University

Contact us for information on our CTE programs