Rouxbe Individual Apprenticeship Courses

Program: Certified Fundamentals Cook RTI

CEHs: 90
Description: Certified Fundamentals Cook RTI is an online course for developing culinary skills and knowledge and supporting work as a member of a culinary team. This training program is intended to complement an on-the-job role where the apprentice works. The units in this self-paced, online course count toward Certification as Certified Fundamentals Cook (CFC) after completing the program and exams. The CFC program offers a minimum of 1,000 hours of on-the-job learning at a work site or school and 90 hours of related instruction (Safety and Sanitation, Nutrition, and Introduction to Food Service).

Program: Certified Culinarian RTI

CEHs: 120 hours
Description: Certified Culinarian RTI is an online course for developing culinary skills and knowledge and supporting work as a member of a culinary team. This training program is intended to complement an on-the-job role where the apprentice works. The units in this self-paced, online course count toward Certification as Certified Culinarian (CC) after completing the related instruction from the Certified Fundamentals Cook (CFC) program. The CC program offers a minimum of 2,000 hours of on-the-job learning at a work site or school and 150 hours of related instruction (Supervisory Management, Dining Room Service and Beverage Management, Purchasing and Receiving, Food Preparation I).

Program: Certified Sous Chef RTI

CEHs: 150 hours
Description: The following units in this self-paced, online course count toward your Certification as Certified Sous Chef (CSC) after completing the related instruction from the Certified Fundamentals Cook (CFC) and Certified Culinarian (CC) programs. The CSC program offers a minimum of 4,000 hours of on-the-job learning at your work site or school and 240 total hours of related instruction (Food Preparation II, Food Cost Accounting, Menu Planning, Garde Manger, Baking and Pastry, and Elective Course II). Objectives for the apprenticeship program include introductory material and concepts from these areas of Related Instruction: Food Preparation II, Food Cost Accounting, Menu Planning, Garde Manger, and Baking and Pastry.