Professional Online Culinary Training

Flexible, affordable and scalable to ensure cooks excel in the kitchen – and in their career.


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Culinary Training Programs

For entry-level cooks, perfect for small companies and growing teams.
30 Continuing Education Hours

Premium technique videos
Chef Instructor Q&A support
Team tracking
Online quizzes
ACF and Worldchefs recognition
Expanded curriculum, offering world-class training for medium and large organizations.

110 Continuing Education Hours
Spanish, French, Mandarin and Arabic
Chef Instructor grading
Dedicated on-boarding team
White labeling and branding
Third-party platform integrations

Additional Premium Courses Available

Plant-based Foundations
Co-created by Chef Chad Sarno
Master plant-based techniques in this 30-hour program.  Primary focus of the course 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!
Seafood Literacy 
with Barton Seaver
An advanced online course created with Barton Seaver, this course 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.
Coming Soon! Waste Not
 with the James Beard Foundation
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.
with the American Egg Board
EggPro™ is a program created with the American Egg Board which includes two online courses — Egg Foundations and Egg Functionality that cover everything from cooking techniques to egg functionality in culinary research. 

FREE for a limited time.
Recognized by the American Culinary Federation Education Foundation as a quality program
Recognized by WorldChefs as Approved Quality Culinary Training

Program Features

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.
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.
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.

The Curriculum

  • Basic TRAINING

11 Units | 82 Tasks | 30 Continuing Education Hours

About this program 
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
Proper Knife Handling
Cutting with a Chef’s Knife
Sharpening Your Knife
Salads & Vinaigrettes
Selecting and Preparing Salad Greens
Vinaigrette Basics
Broth-based Clear Soup
Stock-based Clear Soup
Roux-based Soup
Starch-based Thick Soup
Preserving Vegetable Pigments
Cooking Vegetables in Water
Roasting Vegetables
Rice, Grains & Pasta
Dry-Heat Cooking Methods
Pan Fry
Bread and Batter
Shallow Fry & Deep Fry
Meat and Poultry
Premium Steaks
Combination Cooking
Roasting a Whole Chicken
Buying and Storing
Pan Fry

Seasoning & Plating
Seasoning Basics

26 Units | 398 Tasks | 110 Continuing Education Hours

About this program
Professional Training provides comprehensive culinary technique training to your kitchen staff. Our curriculum consists of our Professional Culinary Foundations Course - Levels 1 & 2 - and focuses on universally taught and adopted culinary technique and mirrors what is 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
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
Breading & Battering 
Shallow Fry & Deep Fry
How to Stir-Fry
Moist-Heat Cooking Techniques
Pot Roasting
Pressure Cooking
Stock Fundamentals
Dark Stock
Short Stock
How to Make Broth
Veal & Beef Stock
Plant-Based Stocks
Basic Seasoning
Fats & Oils
Acids: vinegars, alcohol and citrus
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
Vegetable Pigments
Cooking in Water
Steaming Vegetables
How to Roast Vegetables
How to Purée Vegetables
Boiling & Scrambling
Frying, Basting & Poaching
How to Make an Omelet
How to Make a Frittata
How to Steam Eggs
Broth-Based Clear Soup
Stock-Based Clear Soup
Roux-Based Soup
Starch-Based Thick Soup
Béchamel Sauce
Velouté Sauce
Tomato Sauce
Butter Sauce
Hollandaise Sauce
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 
How to Select Pasta
How to Cook Pasta
How to Make Fresh Pasta | Laminated Pasta
How Heat Affects Protein
Premium Cuts of Steak
Prepping Steaks
How to Cook Steaks
How to Roast Prime Rib
Poultry Fundamentals
Roast a Whole Chicken
Enhanced Roast Chicken
How to Buy & Store Fish
Cooking Fish
How to Pan Fry Fis
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
Pâte Sucrée
Pâte à Choux
Basics of Quality Chocolate

What Our Clients Are Saying

Think Rouxbe would be helpful as a training resource
Recommend Rouxbe as a training tool
Think Rouxbe is better or way better than training offered on the job

Led by a world-class team

Over 125 years of combined experience in top-performing culinary schools and professional kitchens

Today, advancements in technology and online learning have allowed culinary students the opportunity to learn foundational technique and accelerate career advancement at unprecedented speeds gaining access to all of the top chefs in the world with a click of mouse. At a time when we face one of the greatest cook shortages in history, future cooks have the unique opportunity to secure culinary positions in some of the best kitchens and climb the kitchen brigade faster than ever.

We Love Helping Kitchens Succeed

Rouxbe delivers a professional culinary school curriculum that brings out the potential in your team and improves the experience created from inside your kitchen.
Attract new talent
Lower attrition
Produce quality food
Develop your staff
Boost morale
Improve guest satisfaction