Rouxbe Partners with Schools to Provide Online Options for Culinary Education through Covid-19 Pandemic

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With classrooms closed due to social distancing efforts, Rouxbe has stepped in to ensure culinary education students are able to finish degrees while they shelter in place

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The platform is incredibly flexible and easy to personalize based on what our students need to learn in order to finish their coursework.

Rouxbe, the world’s leading online culinary school, announced today they have partnered with hundreds of high schools, community colleges, universities, and culinary schools to provide online learning tools for students currently enrolled in culinary studies in the midst of the coronavirus crisis.

As students are no longer able to learn within a traditional classroom environment, Rouxbe is offering the same level of education remotely through these partnerships. Students using the Rouxbe program have full access to: Culinary Foundations Levels 1 and 2, as well as their Advanced Courses on Plant-Based Foundations, Seafood Sustainability, and the James Beard Food Waste program, Waste Not! The cost for these programs are less than 10% of the charges normally assessed if one signed up individually, providing financial relief as well.

“Rouxbe has provided culinary education online for over 11 years, training those who move on to become professional chefs, caterers, restaurant owners as well as highly skilled home cooks,” said Ken Rubin, Chief Culinary Officer at Rouxbe. “Our ability to step in and help students continue their education is an honor, as we know how difficult it can be to put lives on hold. With the ability to access Rouxbe any time, from any device, students are able to work around their kids’ homeschool projects, taking care of loved ones or other jobs they may have.”

The program is designed to be flexible depending on the needs of each institution, and the exact particulars will vary depending on what works best for teachers and students. Instructors can pick and choose units to assign based on their current curriculum and what may have been covered in previous lessons. Grading can be done using Rouxbe’s auto graded quizzes, or though live grading - either by teachers within each individual school or by Rouxbe instructors.

“Rouxbe has helped make it possible for our students to bridge the gap between our traditional face to face education and our new remote learning environment; now our students can still reach their goals,” said Chef Jack Kane, Program Chair of The Miami Culinary Institute at Miami Dade College. “The platform is incredibly flexible and easy to personalize based on what our students need to learn in order to finish their coursework.”

Some of the organizations using Rouxbe for online learning include Big Sky Culinary (University of Montana), Ivy Tech, Monroe Community College, South Seattle Community College, and Scottsdale Community College.

For more information, please visit: rouxbe.com/schools

Rouxbe, the world's leading online culinary school, was founded in 2005 to train people of all abilities to become better, more confident – even healthier – cooks in kitchens around the world. With high definition videos, world-class instructors, peer support and interactive assignments, Rouxbe has set the bar as the new standard in culinary education, providing certificate-level instruction not only to quality restaurants and hospitality organizations but also to home cooks and career changers. Rouxbe’s revolutionary online platform delivers cutting edge e-learning solutions that drive and measure learning outcomes and engagement while providing effective, lower-cost alternatives for training professional cooks. Rouxbe programs are also recognized by both the American Culinary Federation Education Foundation and by WorldChefs as approved training programs.

For more information and latest news about Rouxbe, please visit http://www.rouxbe.com.

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Sarah Mann
Rouxbe
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