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Online Course Highlights

Culinary Foundations Level 1
  • Foundational cook training with focus on fundamentals

  • 10 Units, 25 lessons and 160 learning tasks

  • Over 80 instructional videos

  • Over 75 recipes that reinforce key techniques and concepts

Culinary Foundations Level 2
  • 16 Units, 45 lessons and over 230 learning tasks

  • Over 100 instructional videos

  • Over 100 recipes that reinforce key techniques

  • Engaging learning activities and assignments

Seafood Literacy
  • Seafood sourcing from sea to table

  • Foundational techniques and knowledge needed to include more sustainable seafood on the menu.

  • Seafood quality analysis, handling and fabrication

  • Adapt common culinary techniques to seafood cookery

Waste Not
  • Provides technical and creative approaches to food waste

  • Examines the need to reduce food loss along the entire supply chain

Plant-Based Foundations V2
  • Foundational plant-based cooking techniques

  • Focus on the application of core techniques in the plant-based kitchen

  • Instruction in plant-based culinary arts

Blue Zones Cooking Course
  • Take the Blue Zones concept and bring them right to your kitchen

  • Have Blue Zones author Dan Buettner lead you through the course

  • Recipes from Blue Zones communities that the books were inspired by

  • Over 100 recipes to choose from

  • Learn to cook for your own community for longevity

  • New and updated content from Dan Buettner about the communities

  • Get valuable feedback from our chefs on techniques and cooking styles

Introduction to Pastry Arts
  • 60 Hours | 20 units | 100 lessons | 220+ tasks

  • More than 100 high-definition instructional videos

  • Recognized by the American Culinary Federation Education Foundation as an approved program

  • 100% online & self-paced

  • Certification upon completion

Bread Baking Arts: Quick Breads, Artisan Breads & Breakfast Pastries
  • 180-hour | 25 Units | 298 Tasks | 230 Videos

  • More than 230 high-definition instructional videos

  • Recognized by the American Culinary Federation Education Foundation as an approved program

  • 100% online & self-paced

  • Certification upon completion

Cake Baking and Decorating Arts Course
  • 180-hour | 20 Units | 300+ Tasks | 140 Videos

  • More than 140 high-definition instructional videos

  • Recognized by the American Culinary Federation Education Foundation as an approved program

  • 100% online & self-paced with 17 Chef Graded Assignments

  • Certification upon completion

Essential Vegan Desserts
  • 90-day online course focused on essential vegan desserts

  • Self-paced online learning on your own time

  • Over 200 tasks and 100 hours of coursework (most of this will be cooking)

  • Over 50 instructional videos focusing on core recipes and essential dessert techniques

  • Step-by-step supported learning

  • Over 85 decadent vegan dessert and component recipes

  • Interactive activities and chef support that will build your confidence

  • Private student community access

  • Access to special live online events with your Lead Instructor Fran Costigan, and other expert speakers

  • Earn a certification of completion at the end of your course

Safe Food Handler - WFSO
  • This 2-hour, self paced course will result in a certificate demonstrating the knowledge needed to be a Safe Food Handler.

  • In accordance to the USA-FDA Food Code 2022, this course and certificate will provide “Documentation that FOOD EMPLOYEES acknowledge that they have received training in…Proper safe food handling procedures including personal hygiene.

Food Protection Manager Study Course - WFSO
  • Personal Hygiene

  • Food Hygiene

  • Physical Facility Management

  • Food Safety Management Systems

Culinary Rx
  • 100% online cooking path to better health

  • Self-paced online learning

  • Over 25 instructional videos focus on key techniques

  • Step-by-step supported learning

  • Over 40 delicious plant-based, whole food recipes

  • Fun interactive knowledge quizzes

  • Practice activities that will build your confidence

  • Access to special live online Q&A events

  • Keep your course for life to refresh your learning

Mastering Japanese Sushi Foundations
  • Full & immediate access to all the materials of sushi foundation course (videos, written instructions, recipes, self-learning support tools, etc)

  • Personalized feedback from master chefs

  • Life-long access to the course and international Japanese cuisine chefs answering questions

Certified Sous Chef RTI
  • An "Earn while you learn" development solution

  • Industry-recognized culinary training and credentials

  • Rouxbe-managed program; seamless integration with the ACF

  • Online, self-paced curricula directly applicable to the work site

Fran is a gifted pastry chef whose modern vegan desserts showcase her unique experience in both traditional and professional kitchens. She is an excellent teacher and plant-based leader.

Tal Ronnen, Chef and Best Selling Author

Fran is my go-to resource for learning about vegan desserts. Her recipes are incredible, and her skills as a pastry chef are second to none. She is an incredible teacher, and will help you make mind blowing sweet treats for your friends and family.

Tess Masters, author of The Blender Girl, The Blender Girl Smoothies, The Perfect Blend, and The Detox Dynamo Cleanse

Fran Costigan is responsible for one of THE best chocolate cakes we've ever tasted in our lives...which just happened to be vegan. She is an extraordinary talent.

Karen Page and Andrew Dornenburg, Award Winning Authors, The Flavor Bible, The Vegetarian Flavor Bible and upcoming Kitchen Creativity

I count Fran as a highly esteemed colleague in the vegan culinary world. Her expertise and sweets are in a league of their own. Chef Fran is a highly respected advisory board member of the Coalition for Healthy School Food, which I chaired, as well as a talented creative. She is meticulous about her teaching and recipes — in fact Chef Jorge and I surprised her as attendees in one of her classes. The class was organized, detailed oriented, fast paced, tasty and fun. The delicious results of the recipes surprised the many non-vegan students. Anyone, anywhere who can take a course with Chef Fran is in for a lot of learning - Your life will be sweeter.

Joy Pierson, Nutritionist, Co-Founder, Candle Cafe, Candle 79, Candle Cafe West

I was fortunate enough to complement my studies during my Chef Training at Natural Gourmet Institute by taking Fran's Vegan Baking Bootcamp. It was life changing, the very foundation to what I am doing professionally today. I am still amazed with Fran's vast knowledge of ingredients, techniques and capacity to foresee the outcomes. Her attention to detail and willingness to share has been above any instructors I've met, and an inspiration to me. As the opening chef at the Gentle Gourmet Cafe in Paris, Fran was my go-to baking troubleshooter. Her desserts are the best I’ve ever tasted, and I look forward to share some of her teachings in Brazil, in my new bar and restaurant, Teva.

Daniel Biron, Executive Chef and owner, Teva Bar, Rio de Janeiro, Brazil

I loved to bake as a hobby, had no commercial experience but dreamed of opening a vegan bakery. I signed up for Chef Costigan’s Vegan Baking Bootcamp for fun, not expecting to learn so much in one week. It was intense, rigorous, fantastic. Fran taught execution, organization and the science behind baking. She's an organized teacher who truly cares for her students. I consider Fran Costigan one of the mentors who helped pave the way to my dream of opening P.S. & Co., the first and only 100% organic, gluten-free, vegan cafe, bakery, juice bar in Philadelphia.

Andrea Kyan, Owner, Pure Sweets & Co, Philadelphia, PA

I came into Fran's Vegan Baking Boot Camp as a professional vegan baker in NYC, and I left with plenty of new information and skills to take home with me. Fran's extensive knowledge of vegan pastry shined through with every day of class: she is a thorough, skilled lecturer and always worked to make sure her students understood the concepts and were getting the most out of the course. The week was action packed, and my group had students from all over the world with a wide range of skill levels. I would recommend Fran's classes to anyone, from curious home bakers to seasoned professionals.

Maddy Strassler, Pastry Chef, Angelica Kitchen, New York City, NY

My husband and I founded and operate Breads On Oak, a bakery & café in New Orleans in 2012. We offered a few vegan pastries but enrolled in Fran Costigan’s Vegan Baking Boot Camp Intensive wanting to expand & improving our selection. This course was undoubtedly one of the best things we did for our business; intense and packed with information we sought. Chef Fran was completely organized, detailed, passionate and knowledgeable in every aspect of vegan baking. Looking back at how much fun we had, and how much we learned, was one of those “I don’t believe it” moments. Fran is one of the few top instructors that can manage that so expertly.

Chef Sean O’Mahony and Chamain O’Mahony, Owners, Breads on Oak Bakery and Café, New Orleans, LA

I took Fran’s “Vegan Baking Bootcamp” in 2016. Fran built a thorough curricula of baking techniques ranging from gels, creams, and puddings through cookies, cakes, and pies. All of her recipes were well tested and easily understood, resulting in thoroughly satisfying deserts that I would match up against any traditionally baked competition. In addition to the recipes, Fran taught important baking skills such as choosing sweeteners, testing your components, working with chocolate, and plating and decorating in an appealing manner. I am a much better baker thanks to Fran’s class, and was motivated to expand my cooking education through Rouxbe's online platform.

Scott Porter, Avid Home Cook and Culinary Explorer, Sunderland, MD

Sample Lesson Introduction Videos

(Preview some of the video lessons in the course)

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Rouxbe Culinary School

  • Founded in 2005
  • 859,000 Students
  • 180 Countries
  • 630 High Schools
  • 17 Languages
Learning Path You Can Trust

Rouxbe courses offer an instructor-guided path that is completed entirely online, at your own pace. Whether you are looking to learn new cooking techniques, increase your confidence, expand your repertoire, or change your health, Rouxbe's learning path will help you reach your goals.

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Instructional Videos

Our learning videos are close-up featuring the cooking technique instruction you need to be successful in the kitchen. Our content includes a variety of video types such as technique focused lessons, step-by-step video recipes, and instructional videos on other topics.

Interactive Learning

Students will watch video, read text, interact with visual learning assignments, upload and share photos, interact with the learning community, submit instructor-graded assignments, attend live events with Rouxbe instructors, and even complete fun interactive quizzes.

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Recognized by the American Culinary Federation Education Foundation as an Approved Program.

You will earn 1024.0 CEHs from the ACF (American Culinary Federation) upon successful completion of:

  • Culinary Foundations Level 1
  • Culinary Foundations Level 2
  • Rouxbe Kitchen Management
  • Seafood Literacy
  • Waste Not
  • Plant-Based Foundations V2
  • Blue Zones Cooking Course
  • Professional Plant-Based Certification
  • Introduction to Pastry Arts
  • Bread Baking Arts: Quick Breads, Artisan Breads & Breakfast Pastries
  • Cake Baking and Decorating Arts Course
  • Professional Plant-Based Certification
  • Essential Vegan Desserts
  • Safe Food Handler - WFSO
  • The Essentials of Food Hygiene - WFSO
  • Food Protection Manager Study Course - WFSO
  • Culinary Rx
  • Mastering Japanese Sushi Foundations
  • Certified Sous Chef RTI
  • Certified Fundamentals Cook RTI
  • Certified Culinarian RTI
  • Recognized by the World Association of Chefs Societies as a Approved Quality Culinary Training

    Graduates from the Rouxbe Culinary Program, may apply using the fast track route for World Association of Chefs Societies Professional Cook (Commis Chef) or Professional Chef de Partie Certification.