Train Teams. Build Retention. Elevate Care.
Culinary development built for senior living and healthcare, supporting stronger teams, consistent execution, and long-term retention across every community.
Trusted by senior living and healthcare organizations
Deploy once. Deliver across every community.
Rouxbe's online learning platform supports rollout across every community you operate, with centralized oversight and role-based learning, so dining standards hold whether a team has ten cooks or a thousand.
Multi-Community Deployment
Roll out one training standard across every community, campus, and account. Manage permissions, cohorts, and reporting from a single dashboard.
Role-Based Learning Paths
Assign training by role, from dietary aides and cooks through chef managers and dining services directors. Align learning to the work each person actually does.
Survey-Ready Reporting
Track completion, food safety training, and assessment scores in real time. Export documentation when surveyors, corporate quality reviews, or accreditation audits ask for it.
Hybrid Flexibility
Self-paced coursework staff complete between meal periods, reinforced in your own kitchens. Fits existing onboarding and mentoring instead of replacing it.
Give your best people a reason to stay.
Dining services turnover is expensive and it shows up on the plate. Rouxbe builds a visible climb from dietary aide to cook to kitchen leadership, so the people you train can advance with you instead of leaving to advance somewhere else.
Food Safety Courses
- Food Handlers Course
- Essentials of Food Hygiene
- Food Protection Manager
- HACCP
- WFSO Partner
Culinary Foundations
- Core Techniques
- 22 Units, 78 Lessons
- 1,500+ Instructional Videos
- Industry-recognized curriculum
Kitchen Management
- Intro to Food Service
- Supervisory Management
- Menu Planning
- Dining Room Service
- Purchasing & Receiving
- Food Cost Accounting
Fundamentals Cook
- Nutrition
- Safety and Sanitation
- Intro to Food Service
Culinarian
- Nutrition
- Safety & Sanitation
- Supervisory Management
- Dining Room Service & Beverage Mgmt
- Purchasing & Receiving
- Food Preparation I
- Elective Course I
Sous Chef
- Nutrition
- Safety & Sanitation
- Supervisory Management
- Dining Room Service & Beverage Mgmt
- Purchasing & Receiving
- Food Preparation I & II
- Food Cost Accounting
- Menu Planning
- Garde Manger
- Baking and Pastry
- Elective Courses I & II
IDDSI
International Dysphagia Diet Standardisation Initiative. Specialized training for cooking texture-modified diets across senior living and healthcare kitchens.
- Understanding dysphagia and texture-modified diets
- IDDSI framework and food/drink level standards
- Preparation techniques for modified consistency meals
- Safe food handling for vulnerable populations
Hospitality Foundations
Developed in partnership with the Culinary Institute of America. Service and communication skills for teams whose guests live in the building.
- Introduction to Hospitality
- Communication and Conflict Resolution
- Becoming a Hospitality Ambassador
- Hospitality Culture and Service Excellence
Nutrition-Focused Cooking
Courses that connect clinical dietary goals to what actually leaves the kitchen, so modified diets still taste like something residents want to eat.
- Blue Zones Cooking
- Culinary Rx
- Plant-forward technique and menu development
- Nutrition concepts for health-conscious residents and families
The journey doesn't end here. Many continue on to chef manager, executive chef, and director of dining services.
Consistent execution across every community
From boutique communities to national senior living and healthcare organizations, implement scalable online culinary training that closes skill gaps while building the structure for long-term team growth. Hybrid and in-person options extend the experience.
- Roll out standardized training across communities, care settings, and dining programs
- Role-based learning paths tied to operational responsibilities
- Hybrid flexibility that fits existing onboarding and mentoring
One standard from patient tray to retail cafe
Health system foodservice runs two operations at once: patient dining under clinical constraints, and retail that competes with everything outside your doors. Rouxbe raises the floor on both with training your staff can complete without leaving the department short-handed.
- Shared technique standard across patient dining and retail service
- Plant-forward and nutrition-focused cooking for clinical dietary goals
- Available in English, Spanish, French, Mandarin, and Arabic for diverse staff
- Progress reporting that supports accreditation and internal quality reviews
Standardize every account you manage
When you run dining for dozens of communities under contract, inconsistency between accounts is the thing clients notice first. Rouxbe gives management companies and CCRC operators one curriculum, one set of credentials, and one dashboard covering every site.
- Deploy identical training to every account from a single admin console
- Compare completion and assessment scores across sites, regions, and clients
- ACF-, ACE-, and DOL-recognized credentials you can show in an RFP response
- Onboard new accounts without rebuilding a training program each time
Backed by recognized partners.
Rouxbe training is built on standards recognized across foodservice, so the credentials your teams earn carry weight with clients, surveyors, and the staff themselves.
ACF Apprenticeships
Three structured apprenticeship levels support progression from foundational kitchen skills to advanced culinary roles, giving dining services a formal career ladder.
Explore apprenticeships
World Food Safety Organization
WFSO-recognized food safety training helps teams build the hygiene and safe handling habits that matter most when you are cooking for vulnerable populations.
Rouxbe supports dining teams at organizations including NYC Health + Hospitals, Morrison Living, and Compass Group.
What dining leaders tell us
How senior living and healthcare teams put Rouxbe to work.
“Erickson Senior Living is recognized as a national industry leader. Through its partnership with Rouxbe, the company continues to invest in the professional development and growth of its team members in hospitality and the culinary arts. By focusing on foundational skills, many of our Rouxbe graduates have earned promotions and continued to advance their careers. Culinary Foundations 1 and 2 provide the necessary education and training to make an immediate impact on the overall dining experience. I highly recommend Rouxbe to any organization looking to develop their culinary program.”
“Rouxbe has performed satisfactorily and consistently met our expectations for quality, reliability, and customer support. Their platform offers training content appropriate for all experience levels, from hourly associates to culinary leaders, and supports onboarding, skill-building, and ongoing development through virtual modules that are engaging and practical.”
Frequently asked questions
How training, documentation, and reporting work for dining services teams.
Does Rouxbe cover texture-modified and therapeutic diets?
Yes. Our specialized nutrition track covers dysphagia, the IDDSI framework and its food and drink level standards, preparation techniques for modified consistency meals, and safe handling for vulnerable populations. Nutrition-focused courses including Blue Zones Cooking and Culinary Rx complement it.
Can we document training for surveyors and accreditation reviews?
Yes. Administrators get completion rates, timestamps, and assessment scores for every learner, exportable as reports. Teams commonly use this to document food safety and sanitation training during state surveys, corporate quality reviews, and accreditation visits.
Will our staff have to leave the kitchen to train?
No. Rouxbe is self-paced and online, so cooks complete coursework between meal periods or at home. Optional live assessments run about 5 to 10 minutes each, and several can be completed in a single hour-long session per month. Assessments can also be submitted online as photos reviewed by Rouxbe chef instructors.
Do all staff have to start at the same time?
No. Staff can begin any time, either independently or as a cohort, and you can structure schedules around your own onboarding calendar.
What languages are available?
Culinary Foundations is available in English, Spanish, French, Mandarin, and Arabic. Learners select a preferred language when they create a profile, which applies to on-screen text and video voiceovers. Additional languages may be available on request for an additional fee.
Can you deploy across all of our communities at once?
Yes. Multi-community and multi-account rollout is standard. You manage permissions, cohorts, and reporting from a single dashboard, and can compare results across sites, regions, or client accounts.
Does Rouxbe integrate with our LMS and SSO?
Yes. Rouxbe integrates with most learning management systems, letting staff reach the platform through secure single sign-on using your existing LMS.
Can courses be customized for our organization?
Yes. We offer ready-to-use programs and can also adapt content, from adding your own recipes and slides through producing fully custom courses. Partner sites can carry your logo and a custom welcome message for staff enrollment.
Talk to our team
Tell us about your communities and we'll build a training plan that scales across every one of them.
Prefer to talk? Call 800-677-0131 or email studentservices@rouxbe.com