I know, I know…I can hear the customer comments already.
For those of you that might not know or remember what I’m referring to, we used to sell Lifetime Tuition Plans but canceled them for good back in September 2010.
So what happened you ask and why are we offering it again?
Over the last couple of years, not a week has gone by where we didn’t receive questions, comments and concerns from existing and prospective students that didn’t like the fact that they would lose access to their Rouxbe resource at the end of their payment cycle. While this is not unlike any recreational or professional cooking school where you go to a class, learn what you can in the time allocated and then back at home you are on your own, we have to say that we kind of agree.
At Rouxbe, we believe that culinary education can change lives. This is what we set out to do when created the site. We teach life skills and once those are learned, you have them for life. However, it is true that from time to time you may need a “refresher” to remind yourself of the key indicators and key steps necessary to perform a variety of cooking skills.
So that’s it. We agree. We hear you. We’re responding. But that’s not all…
Starting May 1, the Rouxbe Cooking School becomes a:
Premium Online Lifetime Cooking School.
Once you’re in, you’re in.
There will be two new tuition purchase options:
1. Lifetime Tuition Plan for $399.95 USD
(payable upfront in one single payment, save $100 off option #2)
2. Lifetime Tuition Payment Plan for $499.95 USD
($99.95 for the first month and then $33.33 for twelve consecutive months, cancel at anytime)
One other very important note:
Coming very soon, we will only be accepting a limited number of students each month. The reason for this is simple. Rouxbe never attempted to be the largest cooking site on the web. We set out to provide the very best online culinary education. And like any school, teacher to student ratio is a critical metric contributing to a student’s successful learning process. Rouxbe is now in over 180 countries, and in addition to the thousands of students we teach, we provide instructional video services to over 12,000 culinary students, work with universities, colleges, and provide training services to hospitals, hotels and restaurants. To ensure that we maintain the highest educational standard, we have decided that it’s critical that we scale our instructor team alongside our students, but this means limiting the number of available seats in the classroom. Stay tuned for more details regarding this, but rest assured that if you are already a student, you will, of course, continue to have full access to the school and our support services.
Introducing Learning Paths and “Certificates of Completion”
Over the next few months we’ll be rolling out our Version 3.0 Rouxbe Cooking School – an extremely ambitious and innovative site update that will completely transform online learning in the cooking space.
We have spent the last 18 months developing a new learning path feature. Essentially, learning paths are curriculum-driven classes or paths, that will walk students through our lessons and recipes to a variety of culinary end goals. For you, maybe this means that you’d like to follow the same path that a professional chef takes or maybe you’d just like to learn more about Culinary Basics, Knife Skills, Healthy Cooking, or Italian Cooking, etc. Each learning path will come with a specific task-by-task path guided by a Rouxbe Chef, additional assessment features and a “Certificate of Completion” at the end of the class.
As we move into our 7th year of operations, and the upcoming 4th anniversary of the “official” launch of our online cooking school, there is no doubt that 2012 is going to be an exciting year of content and feature releases. We hope you will agree.
Again, if you’d like to participate in this “Top-Up Campaign to Lifetime”, please monitor your inbox over the next week or contact our student support team.
We’d love to hear your thoughts and feedback by adding a comment below. Has Rouxbe helped you become a better cook?
Co-Founder of the Rouxbe Cooking School