Virginia Wesleyan University Launches Culinary Certificate Program, Powered by Rouxbe

The leading online training platform partners with VWU on two programs designed to provide students the necessary foundation to embark on a career in the culinary industry

Rouxbe, the leader in online culinary training, today announced a new partnership with Virginia Wesleyan University (VWU) to provide two online, open enrollment culinary training programs designed to provide students with the technique and foundation to embark on a career in culinary arts. The partnership is part of the continuing education offerings through VWU Global Campus and joins the University’s other non-credit course options.

The Rouxbe platform delivers cutting edge e-learning solutions that drive and measure learning outcomes and engagement while providing scalable and lower-cost alternatives for training professional cooks. Programs and courses are available online from any device, anywhere. The two programs available to VWU students – the Professional Cook Training Package and the Professional Plant-based Training Package – were designed by professional chefs and culinarians and use text, high definition video, assessments, and active chef instructors to optimize students’ learning experience and outcomes.

“We are excited to provide VWU students access to the Rouxbe platform, and all of the benefits the program provides,” said Dr. Scott D. Miller, President of Virginia Wesleyan University. “Our students who complete the program will be well-versed in culinary foundations, along with more recent trends in the professional kitchen, including plant-based dining, limiting waste and ensuring the seafood being served is sourced sustainably.”

The Professional Cook Training Package includes:

  • Professional Cook Certification – a 200-hour course focused on foundational and fundamental skills development and reinforcement; universal and widely adopted methods and techniques of cooking as well as recipes and activities that reinforce the same principles taught in professional culinary schools around the world.
  • Seafood Literacy – foundational techniques and knowledge needed to include more sustainable seafood on the menu.
  • Waste Not – developed in partnership with the James Beard Foundation, the course is focused on supporting an industry-wide change in the way our nation’s restaurants value and respect our food resources.
  • Plant-Based Foundations – the course focused on the application of core techniques in the plant-based kitchen

The Professional Plant-based Training Package includes the Professional Plant-Based Foundations and Waste Not, along with Essential Vegan Dessert, a course focused on techniques and recipes to help students create professional quality vegan desserts.

“VWU is giving their students a real opportunity to get the tools to build a career through the Rouxbe platform, to ensure they are well-prepared when they leave the program to secure a role in a professional kitchen,” said Gary Apito, Chief Operating Officer of Rouxbe. “The unique packaged courses offer an extensive culinary program.”

Rouxbe is recognized by the American Culinary Federation Education Foundation as a Quality Program and by the World Association of Chefs Societies as a Approved Quality Culinary Training. Students will earn 160 CEHs from the ACF (American Culinary Federation) upon successful completion.

Source: Rouxbe

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