Online Culinary Training

Professional online culinary training that achieves
your goals – on your schedule 
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Take your team to the next level with Rouxbe

View Culinary Training Program

Fairmont Hotels & Resorts

Online Culinary Training Program

One-Time Fees

Set-Up Fee | $500 per property

Annual Fees

Culinary Foundations Only | $2,000 per property
Culinary Foundations and Advanced Bundle | $3,000 per property

Includes:
Unlimited Users
All reporting features. 
Customer and technical support from Rouxbe.
Rouxbe instructor grading and online question and answer support. 
Project management  (up to one meeting per month, if needed).

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Curriculum & Content

With over 300 culinary technique videos to choose from clients have the option to follow existing curriculums or to create custom learning paths for the location, station or individual. The Advanced Bundle includes Plant-based Foundations. Seafood Literacy, and Food Waste.
  • CULINARY FOUNDATIONS
  • plant-based foundations
  • SEAFOOD LITERACY
  • FOOD WASTE
This program provides comprehensive culinary technique training to your kitchen staff and focuses on universally taught and adopted culinary techniques 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 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
The primary focus of this program 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!
Plant-based Staples
Stocks
Soups
Dressings, Vinaigrettes & Marinades Sauces
Condiments
Plant-Based Alternatives to Meat & Dairy
Plant-Based Proteins
Seitan | Methods, Uses & Recipes
Plant-Based Dairy Alternatives
Pasta & Noodles
How to Make Fresh Laminated Pasta
Filled Pasta
Other Global Noodles
No Heat 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

Interested in additional plant-based modules? Read more.

An advanced online program created with Barton Seaver, this content 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.
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
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.

Rouxbe is trusted by clients and students around the world

700K
Students
180
Countries
15+
Years of Experience
2000
Professional Kitchens

Here is 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
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, Corporate Executive Chef, Marriott International
"I am convinced that the Rouxbe Online Cooking School is the future of culinary education and training."
- David Garcelon, Director of Culinary at the Waldorf Astoria Hotel in NYC
"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

Course Features

Monitor employee progress
Food & beverage leaders are able to access on demand administrative tools and data to monitor student progress, quiz scores, level of engagement, student photo submissions, and average course grade.
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
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. 
Branding & white-labeling
Our platform was built to help partners deliver branded versions of the course, powered by Rouxbe and with brand-specific messaging, corporate images, automated engagement emails from key leaders and more. 
Industry accreditation
Rouxbe is recognized by the American Culinary Federation Education Foundation as a Quality Program and participants that complete their courses can earn continuing education units (CEHs) from ACF.

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