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Kitchen Management & Culinary Training

Fee: $4,479 (Voucher Included)

• Payment & Funding Options Available!

This comprehensive bundle combines Rouxbe's Professional Cook Certification course with the WFSO food safety pathway and a seven-unit Kitchen Management curriculum designed for cooks and culinary professionals preparing for supervisory and management responsibilities.

• 410 Course Hours
• 12 Months Access
• Open Enrollment
• Self-Paced
• Course Code #GES630

Overview

This culinary arts and kitchen management bundle provides comprehensive online training in professional culinary skills, food safety, and kitchen operations. The program combines Rouxbe's Professional Cook Certification course, a World Food Safety Organization (WFSO) food safety pathway, and a dedicated seven-unit Kitchen Management curriculum to help you build the technical and operational skills needed for success in professional foodservice environments.

You will develop practical culinary skills in areas such as kitchen safety, knife techniques, moist- and dry-heat cooking methods, stocks, sauces, baking, and plating. This module is recognized for 215 American Culinary Federation (ACF) Continuing Education Hours (CEHs), which may be applied toward applicable ACF certification or recertification requirements. Upon successful completion of this course component, you will receive a certificate from Rouxbe for completing the Professional Cook Certification course. The Professional Cook credential is issued by Rouxbe and is not an ACF certification.

Next, the bundle includes a comprehensive food safety training pathway through the WFSO. You will progress from foundational food handling and hygiene practices to more advanced topics such as hazard prevention, food safety management systems, and regulatory compliance. This portion of the program supports preparation for the WFSO Food Protection Manager (FPM) certification exam, helping you develop the knowledge needed to support safe and compliant foodservice operations.

Building on these culinary and food safety certification foundations, the seven-unit Kitchen Management curriculum focuses on the business and leadership side of foodservice. You will explore menu planning, purchasing and receiving, food cost accounting, labor and financial management, supervisory practices, dining room service, and beverage management. The training connects back-of-house operations with front-of-house service while developing your skills in cost control, workplace leadership, inventory management, and operational decision-making.

Together, these components provide a well-rounded culinary training and food management certification pathway that combines hands-on cooking skills, food safety preparation, and the financial and managerial knowledge needed to operate an organized, efficient, and successful professional kitchen.

Support for Online Advanced Career Training (ACT)

• Call: 1-855-277-2140