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Frequently Asked Questions

Q What is the passing grade?  
A
A passing grade is 75%, something we are confident can be accomplished easily, as we will set you up for success in this course. Leave it to us to get you inspired and cooking. We support you the whole way through!
Q I live outside of North America. Can I still take this course?  
A
Yes. Rouxbe teaches students in over 180 countries around the world, so there should be no issues with accessing the course from wherever you are, assuming your Internet connection is sufficient.
Q What type of support do I get with this course?  
A
We pride ourselves on providing students the support they need to become better, more confident cooks. There are many opportunities for interaction, engagement, and support throughout your course. As an instructor-guided course, you will have an opportunity to interact with our instructors in multiple ways. This includes regular live online Q&A sessions for our student community. Additionally, there are discussion forums to engage with classmates and your Rouxbe instructional team.
Q Is there any special equipment required for the course?  
A
Since this is not a cooking course, there is no special equipment required.
Q What or who is Rouxbe?  
A
Founded in 2005, Rouxbe (“ROO-bee”) is the world’s leading online culinary school. Rouxbe’s instructor-guided certification cooking courses offer an effective, lower-cost alternative to traditional culinary education programs for students of all levels and for all styles of cooking. Rouxbe’s revolutionary online platform delivers cutting-edge e-learning solutions that drive engagement and measure learning outcomes while teaching people the fundamentals of cooking as part of a larger lifestyle and preventative health efforts.
Q Who are Rouxbe instructors and chefs?  
A
This course was designed by a team of committed educators with over 50 years of combined teaching and industry experience.
Q What course material is covered in this course?  
A
To combat this startling and untenable trend in food waste, the James Beard Foundation is focused on supporting an industry-wide change in the way our nation’s restaurants value and respect our food resources. Creating a Full-Use Kitchen provides technical and creative approaches to food waste, and examines the need to reduce food loss along the entire supply chain.
Q Do I need to be online at specific times and are there deadlines for turning in assignments?  
A
The program is self-paced, meaning there are no specific dates to submit assignments or attend class. The course is available to you 24/7 from any high-speed Internet device. So you can plan your curriculum work around your schedule.
Q Are there age requirements for enrollment?  
A
No. There are no age requirements. Rouxbe has successfully instructed people of all ages around the world to be better cooks.
Q For how long do I have access to the course content?  
A
Once you begin your course, you have lifetime access to your course content. After you graduate, the only areas locked will be the quizzes, instructor-graded assignments and the Question & Support function. Other than that, you will still have all the lessons, recipes, live events, etc. to review at your leisure.

Have additional questions? Please contact Rouxbe.