The Big Summer Sale

This course offers foundational instruction in plant-based culinary arts. With a focus on the application of core techniques in the plant-based kitchen, the experience will allow you to explore and practice a variety of recipes and flavors from around the world. The course begins with a quick set-up to get you started cooking right away including dry-heat cooking, moist-heat cooking, and grilling. A full introduction to core techniques for cooking vegetables, grains, bread, legumes, and meat and dairy alternatives is followed by a culinary world tour of plant-based foods and flavor principles. The course also covers advanced raw techniques, fermentation, and addresses health-supportive cooking with no oil, low sodium, and gluten-free options. A variety of Rouxbe Rx Wellness Menus that target specific health concerns will be offered, along with a variety of other professional resources and downloadable teaching materials. It is approved by the American Council on Education (you can earn 6 college credits), and you can also earn 195 CEHs through the American Chef Federation, the Association of Nutrition and Foodservice Professionals, and the World Association of Chefs Societies.

Rouxbe’s Professional Cook Certification is the world’s leading online certification course for aspiring cooks, culinary students, those already working in the food and culinary industry or for anyone who seeks an intensive immersion in culinary skill and knowledge development.

This course focuses on foundational and fundamental skills development and reinforcement; universal and widely adopted methods and techniques of cooking as well as recipes and activities that reinforce the same principles taught in professional culinary schools around the world.

This comprehensive 200-hour course covers a full basic professional cooking school curriculum including, but not limited to: kitchen and food safety, knife skills, stocks, sauces, moist- and dry-heat cooking methods, seasoning, egg cookery, vegetables, meat, poultry, fish, pasta, whole grains, legumes, basic breads and baking, salads and dressings, plating and presentation, and culinary nutrition.

The Professional Cook Certification course contains various types of learning activities, practice recipe exercises, flashcards, and Rouxbe-graded competency assessments. While the course is designed to follow a structured learning sequence, this course can be used to complement and enhance any culinary training program or your existing professional development needs.

It is approved by the American Council on Education (you can earn 6 college credits), the American Chef Federation, the Association of Nutrition and Foodservice Professionals (you can earn 100 CEHs), and the World Association of Chefs Societies.

The French Pastry School master bakers have designed this new and exciting 180-day | 25 units | 290+ tasks | 230 videos two-part baking course focusing on non-yeast breads, like quick breads and breakfast pastries, and yeasted artisan breads. Students will begin with an in-depth look at baking’s cornerstone ingredients, composition, baker’s math, and role in each recipe.

A 60-hour online course focusing on pastry, baking, and decorating. The units will teach everything you need to know to set up your ideal baking and pastry kitchen, get you started on the basics, and then move on the more advanced techniques.

Developed by The French Pastry School master bakers, Jacquy Pfeiffer and Sébastien Canonne, M.O.F., this immersive course dives into cake baking and decorating at the highest standard. Students will learn the principles of baking science and how to execute more than 80 recipes ranging from classic sponge cake to traditional buttercream.

Essential Vegan Desserts is an online course based on Fran Costigan’s popular Vegan Baking Boot Camp. This 90-day course focuses on essential techniques and recipes so you can create professional quality vegan desserts with confidence. The course starts with an explanation of key equipment, ingredient selection and function, and foundational techniques for creating desserts without the use of eggs and dairy. As you progress, learning activities and practice recipes will showcase your ability to prepare and finish an array of vegan desserts ranging from gels, mousse and puddings, cookies, cakes, pies and tarts, pies, cakes, tarts and cookies. You’ll learn to use aquafaba, make sauces and creams, and create component desserts.

Understanding how to source, prepare, cook, and serve seafood is a skill set called seafood literacy – having the confidence and competence to take full advantage of all the unique qualities that fish, shellfish, and sea greens have to offer – is a fundamental skill required for success in modern kitchens. Working to attain a high level of seafood literacy makes you more valuable as a cook and gives you the opportunity to be a leader in your kitchen.

Chef Barton Seaver partnered with Rouxbe to develop Seafood Literacy as a guide that swims you through a process of understanding seafood in all its forms. We focus that learning on how most seafood can generally be separated into categories based on its culinary personality. Breaking down seafood into culinary categories enables a cook to apply a set of general strategies about each category to dozens of specific products within that category. Culinary techniques specific to seafood cooking, such as steaming, grilling, broiling, and raw applications are explored and discussed.

Jacques Pépin: A Legacy of Technique is designed to make students feel as though Jacques is in their kitchen showing them how to prepare meals, helping them learn the underlying principles, and to learn to cook more like Jacques. From his classic French omelet to breaking down a chicken, this culinary overview of Jacques’ illustrious career is a visually stimulating, educational, mouth-watering journey.

This comprehensive 90-day online course is designed to empower home cooks, healthcare professionals, and food enthusiasts with the knowledge and techniques needed to create vibrant, nourishing meals rooted in a whole-food, plant-based lifestyle. With an emphasis on low fat, no oil, low salt, and low sugar cooking, the course focuses on using minimally processed ingredients to maximize both flavor and health benefits. Participants will learn not just what to cook—but how to cook with confidence and creativity using foundational culinary techniques.

Led by experienced plant-based chef educators, this immersive training offers over 70 hours of high-quality instruction, engaging videos, interactive assignments, and hands-on practice. You’ll explore professional-level methods that are accessible to all, from knife skills and flavor balancing to advanced meal planning and presentation. You’ll also receive lifetime access to the course, allowing you to return to lessons and resources at your own pace, along with a Certificate of Completion to showcase your learning.

In this course, you will learn how to handle your chef’s knife like a pro. You will learn about basic nutrition, including macro- and micro-nutrients are and how they fit into your diet. This course will also teach you how to roast the perfect chicken, delicious roasted vegetables, pan-frying, roasting, steaming, sweating, making salads, how to cook grains, pasta and so much more.

You will also learn about the Map of Cooking, a framework for thinking about cooking food, modeled after the thought process of real professional chefs. This top-down view helps students not only understand the landscape of cooking, but breaks cooking down into clear, conceptual pieces that can be mixed and matched to better understand, master or create new dishes.

This course has no deadlines, so you can work on it at your own pace. Once purchased, you have lifetime access to the course content.

In this course you will learn about how exciting plant-based cooking can be. We will help to arm you with the tools needed to live and eat a plant-strong diet — from basic knife skills, to basic nutrition, to learning about how to convert or substitute recipes. You will also learn how to begin integrating more plant-based ingredients into your daily life, both inside and outside of your own kitchen. This course will also teach you about steaming, sweating, sautéing, braising, how to make salads, how to cook grains and legumes and so much more. Oh yeah, did we mention that you will also get to cook a whole bunch of delicious dishes as well.

With a growing obesity epidemic, concerns over how strongly various foods correlate to disease and general concerns over additives or modifications to our food, people are increasingly turning to plant-based foods to enable healthier lifestyles.

Learn more about how we’re different here.

What if I told you there is another American diet? One that could actually increase your life expectancy by up to 10 years and in some cases reverse disease? In this course, we are exploring what the people in the Blue Zones actually ate and are unlocking the secrets of their cooking techniques and flavor combinations that get them to live longer and healthier lives. Join us on the Blue Zones cooking journey with lots of new material and updates to the original Blue Zones.

Rouxbe, the world’s leading online culinary school, has joined forces with The Plantrician Project, a non-profit dedicated to developing educational events, tools and resources for physicians and clinicians.

Culinary Rx is an online instructional cooking and nutrition education program that healthcare professionals prescribe to their patients for prevention and lifestyle health. Their joint mission is to provide the tool that aims to empower patients through their transition to a healthier, whole food, plant-based way of living.

This course will help people navigate the many challenges inherent in moving away from foods that harm, to foods that truly have the power to heal and drive optimal health.