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Foundational
Culinary Training
Culinary Training
$199 per cook
Introduction to Culinary Foundations for entry-level cooks, perfect for small companies and growing teams.
30 hours of continuing education
FEATURES INCLUDE:
Premium technique videos
Chef Instructor Q&A Support
Team tracking
Online quizzes
Recognized by ACF and WorldChefs
Professional
Culinary Training
Culinary Training
FREE DEMO
Expanded culinary foundations curriculum, offers world-class culinary training for large organizations.
110 hours of continuing education
FEATURES INCLUDE:
Foundational plus
Spanish, French, Mandarin and Arabic
Dedicated on-boarding team
White labeling & branding
Integration with HRIS
Introduction to Culinary Foundations
11 Lessons | 82 Tasks | 24 hours 29 minutes
About this course
This culinary foundations course 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.
Lessons included in this course
Culinary Foundations Overview
4 tasks | 35 minute
Course Orientation & Overview
Learning with Rouxbe
The Map of Cooking
The Cooking Methods Wheel
Knives, Knife Cuts & Knife Sharpening
8 tasks | 2 hours 28 minutes
Proper knife handling
Cutting with a chef’s knife
Sharpening your knife
Salads & Vinaigrettes
7 tasks | 53 minutes
Selecting and preparing salad greens
Vinaigrette basic
Soups
9 tasks | 2 hours 45 minutes
Broth-based clear soup
Stock-based clear soup
Roux-based soup
Starch-based thick soup
Vegetables
8 tasks | 2 hours 8 minutes
Preserving vegetable pigments
Cooking vegetables in water
Roasting vegetables
Rice, Grains & Pasta
9 tasks | 2 hours 42 minutes
Rice
Grains
Polenta
Pasta
Dry-Heat Cooking Methods
11 tasks | 3 hours 25 minutes
Pan fry
Saute
Sear
Stir-fry
Bread & batter
Shallow fry & deep fry
Meat & Poultry
9 tasks | 2 hours 55 minutes
Premium steaks
Combination cooking
Roasting a whole chicken
Fish
8 tasks | 2 hours 28 minutes
Buying and storing fish
Fish fundamentals
Pan fry
Seasoning & Plating
7 tasks | 2 hours 10 minutes
Seasoning basics
Plating
Culinary Foundations Assessment
Each lesson includes self-assessment, pre-assessment, review and post-assessment. Upon successful completion of the lessons and the Culinary Foundations assessment at the end, each cook will be awarded a certificate and earn 30 CEH recognized by the ACF and WorldChefs.
Recognized by
Professional Culinary Training
About these courses
Professional Culinary Training was created to provide comprehensive culinary technique training to your kitchen staff. Our curriculum is delivered in two levels 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.
Professional Culinary Training – Level 1
9 units | 159 Tasks | 40 hours 1 minute
Lessons included in Level 1
Level 1 Overview
10 tasks | 1 hour 10 minutes
Orientation
- Introduction
- Course Orientation & Overview
- Learning with Rouxbe
- The Map of Cooking and The Cooking Methods Wheel
Complementary Skills
- Teamwork and operational awareness
- The basics of being a team member
- Problem solving and judgement
- Proactive vs. reactive problem solving
- Pride and respect
- Professional presence and appearance
Knives, Knife Cuts & Knife Sharpening
14 tasks | 4 hours 31 minutes
Selecting a kitchen knife set
Proper knife handling
Handling a chef’s knife
Cutting with a chef’s knife
Sharpening your knife
Food & Kitchen Safety
34 Tasks | 4 hours 29 minutes
Food safety
Handwashing
Buying and storing food
Preparing food
Cleaning up
Kitchen safety
Dry-Heat Cooking Methods
21 tasks | 7 hours 15 minutes
Pan frying
Pan tossing
Sweating ingredients
Sauteing
Sear
Breading & battering
Shallow frying & deep frying
Stir-frying
Moist-Heat Cooking Methods
21 tasks | 6 hours 32 minutes
Submersion
Braising
Stewing
Pot roasting
Steaming
Pressure cooking
Stock
15 tasks | 5 hours 42 minutes
Fundamentals
Dark stock
Short stock
Broth
Veal & beef stock
Plant-based stock
Seasoning
19 tasks | 4 hours 39 minutes
Basic seasoning
Brining
Herbs
Marinades
Fats & Oils
Vinegars: Acids, alcohol, and citrus
Plating
8 tasks | 2 hours 57 minutes
Basics of plating
Nutrition in the Kitchen
14 tasks | 2 hours 6 minutes
Basic nutrition
Diets & dietary restrictions
Health supportive cooking
Level 1 Assessment
3 tasks | 1 hour 50 minutes
Professional Culinary Training – Level 2
15 units | 244 Tasks | 78 hours 39 minutes
Lessons included in Level 2
Level 2 Overview
3 tasks | 34 minutes
Introduction
Course Orientation & Overview
Learning with Rouxbe
Salads & Vinaigrettes
9 tasks | 2 hours 38 minutes
Selecting & preparing greens
Vinaigrette basics
Vegetables
21 tasks | 6 hours 48 minutes
Preserving vegetable pigments
Cooking vegetables in water
Steaming vegetables
Roasting vegetables
Pureeing vegetables
Eggs
15 tasks | 6 hours 50 minutes
Anatomy, boiling, and scrambling
Frying, basting, and poaching
Omelets
Frittatas
Steaming eggs
Soups
16 tasks | 6 hours 45 minutes
Broth-based clear soup
Stock-based clear soup
Roux-based soup
Starch-based thick soup
Consumme
Sauces
30 tasks | 7 hours 52 minutes
Roux
Bechamel sauce
Veloute sauce
Tomato sauce
Butter sauce
Hollandaise sauce
Demi-glace
Pan sauce
Plant-based sauces
Condiments & quick pickles
Rice & Grains
20 tasks | 7 hours 51 minutes
Rice basics
Steaming and boiling rice
Pilaf method
Risotto method
Grains
Polenta
Legumes
8 tasks | 3 hours 35 minutes
Cooking dried legumes
Pasta
11 tasks | 3 hours 28 minutes
Selecting pasta
Cooking pasta
Making fresh pasta
Meat
18 tasks | 5 hours 27 minutes
How heat affects protein
Premium cuts of steak
Prime rib
Poultry
13 tasks | 4 hours 23 minutes
Poultry fundamentals
Roasting a whole chicken
Enhancing basic roast chicken
Fish
10 tasks | 3 hours 58 minutes
Buying and storing fish
Cooking fish fundamentals
Pan frying fish
Baking basics & bread
24 tasks | 5 hours 39 minutes
Baking basics
Wheat & gluten
Quick breads
Making bread
Stages of bread making
Shaping an epi
Pastry Basics
37 tasks | 8 hours 47 minutes
Pate Brisee
Pate Sucree
Pate a Choux
Crepes
Custards
Souffles
Chocolate
7 tasks | 2 hours 2 minutes
Basics of quality chocolate
Level 2 Assessment
2 tasks | 2 hours 2 minutes
Each lesson includes online self-assessments, pre-assessments, reviews and post-assessments. In addition, Professional Culinary Training includes 27 live-graded assessments to give the in-house supervising Chef an opportunity to evaluate the enrolled cooks and what they are learning. Upon successful completion of the lessons and Level 1 and 2 assessments, each cook will be awarded a certificate and earn 110 CEH recognized by the ACF and WorldChefs.
Recognized by
About Rouxbe
With brick and mortar culinary schools closing their doors around the world, online learning is becoming the new industry standard for those seeking to learn foundational culinary technique. With high definition videos, world-class instructors, peer support and interactive assignments Rouxbe has set the bar as the new standard in culinary education since 2005. We train hundreds of thousands of cooks in 180 countries, and we are just getting started.