Welcome to the Center for Culinary Arts, Manila Online Training Program

Welcome to the Center for Culinary Arts, Manila Online Training Program

Welcome to the Center for Culinary Arts, Manila Online Training Program

Rouxbe Online Culinary School is honored to partner with the Center for Culinary Arts, Manila 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)

Powered by the World's Leading Online Education Platform

Rouxbe Culinary School

  • Founded in 2005
  • 636,800 Students
  • 180 Countries
  • 275 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 a Quality Program

"Your program adds depth and great value to the precepts of quality culinary education, and we are excited to be able to promote your achievements."

You will earn 190 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.