A full curriculum for smaller teams that are ready to dive in and up-level their culinary training
Enterprise
Industry-recognized, certified training available to larger teams
Starting at $165/month
per location, unlimited users
Custom
Offering world-class training for larger organizations, with multiple locations and custom needs
Flexible Pricing
Platform
| Multilingual Learning | ✔️ | ✔️ | ✔️ |
| 100% Online with 24/7 Access | ✔️ | ✔️ | ✔️ |
| Team Tracking & Reporting | ✔️ | ✔️ | ✔️ |
| White labeling and Branding | ✔️ | ||
| Third-party Platform Integrations | ✔️ |
Learning Experience
| Premium Instructional Videos | ✔️ | ✔️ | ✔️ |
| Interactive Activities & Quizzes | ✔️ | ✔️ | ✔️ |
| Chef Instructor Support | ✔️ | ✔️ | ✔️ |
| Custom Content | ✔️ | ||
| Q & A Support | ✔️ | ||
| Certification of Completion | ✔️ | ✔️ | ✔️ |
| College Credit | ✔️ | ✔️ | ✔️ |
| Live Grading | ✔️ |
Enterprise Content Library
With over 200 hours of culinary, management, wellness, and safety training to choose from clients have access to the critical topics to uplevel their teams.
CORE
TRAINING
Culinary Foundations
Comprehensive culinary technique training for your kitchen staff, with a focus on universally taught and adopted culinary techniques taught in traditional culinary schools all over the world.
Kitchen Management
Program that covers supervisory management, dining room service, food cost accounting, menu planning, and beverage management.
BAKING & PASTRY
TRAINING
Introduction to Baking & Pastry
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
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
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.
PLANT-BASED
TRAINING
Plant-based Pro
Developed with world-renowned chef Chad Sarno, this is the most comprehensive plant-based course ever created.
Plant-based Foundations
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!
Essential Vegan Desserts
Transform traditional desserts with egg- and dairy-free alternatives by learning key techniques and recipes from vegan pastry chef Fran Costigan.
SPECIALTY
TRAINING
Seafood Literacy
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.
Food Waste
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.
Mastering Japanese Sushi Foundations
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.
HEALTH & WELLNESS
TRAINING
Blue Zones Cooking Course
Inspired by the recipes of the best-selling Blue Zones Kitchen cookbooks, Dan Buettner leads you through a step-by-step course full of plant-forward recipes.
Culinary Rx
This course provides the tools, resources and culinary confidence to help manage health and wellness through food and cooking.
Forks Over Knives Cooking Course
Led by expert chefs, learn delicious whole-food plant-based recipes and master culinary techniques to live the FOK lifestyle.
WFSO
TRAINING
WFSO Safe Food Handler
A 2-hour, self-paced course will result in a certificate demonstrating the knowledge needed to be a Safe Food Handler.
WFSO The Essentials of Food Hygiene
A comprehensive course
covering information on
food safety and sanitation.
A 9-hour course outlining
the principles of keeping
food safe.
WFSO Food Protection Manager
A 4-hour review to prepare
the student for the WFSO
Food Protection Manager
Exam and Certification.
APPRENTICE-SHIP
PROGRAMS
Certified Fundamentals Cook (CFC)
A minimum of 1,000 hours of on-the-job learning and 90 hours of related instruction. The apprentice can earn their ACF Certified Fundamental Cook or ACF Certified Fundamental Pastry Cook credential after completing the program and exams.
Certified Culinarian (CC)
A minimum of 2,000 hours of on-the-job learning and 240 hours of related instruction. The apprentice can earn their ACF Certified Culinarian or ACF Certified Pastry Culinarian credential after completing the program and exams.
Certified Sous Chef (CSC)
A minimum of 4,000 hours of on-the-job learning and 480 hours of related instruction. The apprentice can earn their ACF Certified Sous Chef credential after completing the program and exams.
Frequently Asked Questions
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