Rouxbe Partners with Bay Area Community College Consortium to Provide Online Culinary Curriculum for Students

The Culinary Arts package from Rouxbe will provide supplementary tools to students embarking on their culinary education this fall.

Rouxbe, the world’s leading online culinary school, announced today a partnership with the Bay Area Community College Consortium (BACCC), a group of 28 colleges surrounding the San Francisco and Monterey Bays. Seven member schools with culinary programs will be using the Culinary Arts Package provided by Rouxbe, in conjunction with college instructors, to teach the techniques and foundations needed to embark on a culinary arts career. This news comes as all California schools are instructed to be conducted online.

“With the current situation around COVID-19, faculty are using Rouxbe in a creative way to move forward with a blended learning environment,” said Scott Samuel, Vice President of Culinary, at Rouxbe. “Over the past 15 years, we have taught tens of thousands of students the foundations of the culinary skills they will need to succeed in the food industry. We like to think of Rouxbe as a digital library that culinary students can use to enhance the actual physical act of learning to cook.”

The Rouxbe learning platform allows for each college to manage a customized online culinary program for their students to ensure that they do not fall behind in their schooling plans. It is designed to be flexible depending on the needs of each institution, and the dozens of instructors teaching courses this fall. Teachers select specific units to assign based on their curriculum, and the courses are available online from any device, anywhere. The Culinary Arts Package includes:

  • High-definition instructional videos
  • Interactive activities and assessments
  • Ability to support 100% online as well as blended programs
  • Communication platform
  • Available curriculum includes: Culinary Foundations, Plant-Based Foundations, Seafood Literacy, James Beard Foundation’s Waste Not, and American Egg Board’s EggPro Course

“Once it was mandated that classes be taught online this fall, we realized that courses with lab requirements, like our culinary programs, would be especially hard to recreate and set out to find a solution,” said Audrey Le Baudour, Regional Director – Employer Engagement for BACCC. “By working with Rouxbe, we are able to teach and support our students effectively during these unprecedented times.”

Including today’s announcement, Rouxbe has now partnered with over 40 schools, including Washington State University, Miami Dade College and Montana State University.

For more information on Rouxbe’s Culinary Arts Package, please visit


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About Margo Gabriel

Margo is a freelance writer, photographer, music lover, churro aficionado and all-around life enthusiast behind Margo’s Creative Life. She loves a good gin and tonic, hold the cranberry juice. Follow her jaunts around the world on Instagram @margoscreativelife.
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