Welcome to the Fairleigh Dickinson University Online Culinary Arts Training Program

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Welcome to the Fairleigh Dickinson University Online Culinary Arts Training Program

Rouxbe Online Culinary School is honored to partner with Fairleigh Dickinson University to support ongoing development and culinary training. The program focuses on foundational culinary techniques and methods of cooking that form the basis of cuisine. Rouxbe facilitates training and similar professional development programs around the world. To date, over 90,000 working cooks have used similar Rouxbe programs to develop and hone their culinary skills.

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

Egg Foundations

25 hours of continuing education hours (CEHs)
9 Units, 15 lessons, 130+ learning tasks
100% online with 24/7 access
Lifetime access after purchase

Egg Functionality

8 lessons
Over 90 learning tasks
Example recipe applications for each area of functionality
Interactive learning activities and assessments
24/7 access, 100% online
Lifetime access after purchase

Plant-Based Foundations

Foundational plant-based cooking techniques
Focus on the application of core techniques in the plant-based kitchen
Instruction in plant-based culinary arts

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

Sample Lesson Introduction Videos

(Preview some of the video lessons in the course)

Intro to Whole Grains

Intro to Knife Skills

Intro to Vegetable Pigments

Intro to Steaming

View All Lesson Previews

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Rouxbe Culinary School

Founded in 2005
843,000 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.

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.

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

You will earn 195.0 CEHs from the ACF (American Culinary Federation) upon successful completion of:

Culinary Foundations Level 1

Culinary Foundations Level 2

Egg Foundations

Egg Functionality

Plant-Based Foundations

Seafood Literacy

Waste Not

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.