Workforce & Enterprise
Rouxbe Culinary Foundations

Master the fundamentals. Build culinary excellence.

Build the skills, techniques, and confidence needed to succeed in a professional kitchen. Rouxbe Culinary Foundations delivers comprehensive, industry-recognized online culinary training designed to develop essential cooking skills, strengthen consistency, and elevate food quality.

Through engaging video instruction and flexible, self-paced learning, culinary professionals develop a foundation in cooking techniques, ingredient preparation, food safety, nutrition, and advanced culinary applications.

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Program at a glance
Learning Levels
2
Curriculum Units
22
Lessons
78
Instructional Videos
1,500

About 110 hours of professional culinary education with ACF-recognized training hours and 9 ACE-recommended college credits.

Course curriculum

22 units, from knife skills to chocolate.

Assign the full program, or pick the units that matter for each role on your team.

Foundational Culinary Skills

  1. 1. Knives, Knife Cuts & Knife Sharpening

    Develop essential knife-handling skills, precision cutting techniques, and knife maintenance practices.

  2. 2. Food & Kitchen Safety

    Explore fundamental food safety, proper handling, sanitation, and safe kitchen practices.

  3. 3. Dry-Heat Cooking Methods

    Explore dry-heat techniques such as sautéing, roasting, grilling, and searing.

  4. 4. Moist-Heat Cooking Techniques

    Develop an understanding of cooking techniques that use water, steam, and other liquids.

  5. 5. Stock Fundamentals

    Explore the principles of preparing flavorful stocks as the foundation for soups, sauces, and other dishes.

  6. 6. Seasoning

    Develop an understanding of seasoning, flavor development, and balancing ingredients.

  7. 7. Basic Plating

    Explore fundamental plating and presentation techniques for visually appealing dishes.

  8. 8. Nutrition in the Kitchen

    Explore essential nutrition concepts and their application to ingredient selection and food preparation.

Ingredient Preparation & Culinary Applications

  1. 9. Salads & Vinaigrettes

    Explore the preparation of salads, dressings, and vinaigrettes, with an emphasis on flavor and balance.

  2. 10. Vegetables

    Explore vegetable selection, preparation, and cooking techniques.

  3. 11. Eggs

    Develop foundational skills for preparing eggs using different cooking methods.

  4. 12. Soups

    Explore soup preparation, foundational techniques, and flavor development.

  5. 13. Sauces

    Learn the fundamental principles of sauce preparation, consistency, and flavor.

  6. 14. Rice & Grains

    Explore the preparation and cooking of rice and grains, with attention to texture and consistency.

  7. 15. Legumes & Pulses

    Develop an understanding of legumes and pulses, including their preparation and culinary applications.

  8. 16. Pasta

    Explore pasta preparation, cooking techniques, and applications in a variety of dishes.

Proteins, Baking & Pastry

  1. 17. Meat

    Explore fundamental meat preparation, cooking methods, and techniques for achieving quality results.

  2. 18. Poultry

    Develop essential skills for preparing and cooking poultry.

  3. 19. Fish

    Explore fish preparation, handling, and fundamental cooking techniques.

  4. 20. Baking Basics & Breads

    Explore the fundamentals of baking, ingredient functions, and bread preparation.

  5. 21. Pastry Basics

    Develop an understanding of foundational pastry ingredients, preparation, and baking techniques.

  6. 22. Chocolate

    Explore the characteristics, handling, and culinary applications of chocolate.

Role-based culinary training

The right skills. The right roles. A stronger culinary team.

Customize culinary training to align with your team's job descriptions, responsibilities, and core competencies. Create targeted learning pathways using the curriculum units relevant to each position, from foundational onboarding to advanced culinary development.

Employees complete assigned training at their own pace, building the practical skills needed for their current roles while developing competencies for career advancement.

The right skills. The right roles. A stronger culinary team.
Job Role Core Competencies Assigned Curriculum
Prep Cook Food safety, knife proficiency, ingredient preparation Food & Kitchen Safety; Knives, Knife Cuts & Knife Sharpening; Vegetables; Seasoning
Line Cook Cooking techniques, station execution, consistency Dry-Heat Cooking Methods; Moist-Heat Cooking Techniques; Eggs; Meat; Poultry; Fish; Basic Plating
Garde Manger Cold food preparation, presentation, flavor balance Salads & Vinaigrettes; Vegetables; Seasoning; Nutrition in the Kitchen; Basic Plating
Pastry Cook Baking fundamentals, ingredient preparation, pastry production Baking Basics & Breads; Pastry Basics; Chocolate
Lead Cook / Sous Chef Cross-station proficiency, advanced preparation, culinary consistency Stock Fundamentals; Soups; Sauces; Rice & Grains; Legumes & Pulses; Pasta; Meat; Poultry; Fish

An example of how Culinary Foundations units can be mapped to five common kitchen positions.

Example learning pathway

A prep cook's foundational skills.

Job responsibility: Prepare ingredients safely, accurately, and consistently according to the kitchen's recipes and production standards.

Suggested completion standard

Complete the assigned curriculum and demonstrate the required competencies through an employer-defined practical skills evaluation.

  1. 1

    Food & Kitchen Safety

    Core competency: Safe food handling and kitchen sanitation.

  2. 2

    Knives, Knife Cuts & Knife Sharpening

    Core competency: Safe, accurate, and consistent knife skills.

  3. 3

    Vegetables

    Core competency: Ingredient preparation and appropriate cooking techniques.

  4. 4

    Seasoning

    Core competency: Fundamental seasoning techniques and flavor balance.

How it works

Build training around your workforce.

  1. 01

    Identify role requirements

    Define the essential skills and core competencies for each position using your organization's job descriptions.

  2. 02

    Assign relevant curriculum

    Map Culinary Foundations units to each position to create targeted onboarding, role development, and cross-training pathways.

  3. 03

    Develop and validate skills

    Team members complete their assigned learning, while culinary leaders evaluate practical competency against established operational standards.

  4. 04

    Create career development pathways

    Expand assignments as employees develop, helping them prepare for additional station responsibilities and future roles.

Request more information

Build the bench. Strengthen the kitchen.

From onboarding to career advancement, deliver the culinary training your teams need, aligned with the skills their roles demand.

  • Curriculum mapped to your roles and core competencies
  • Program details and pricing for your team size
  • Reporting, credentials and rollout support
  • Live, in-person training options available

Prefer to talk? Call 800-677-0131 or email studentservices@rouxbe.com