Meat Grilling and Roasting Course
This course equips you with professional skills in meat grilling and roasting, focusing on charcoal and wood fire management, achieving perfect doneness without thermometers, handling multi-cut workflows for large groups, and ensuring safe, impeccably cooked steaks, ribs, sausages, and poultry consistently. Ideal for butchery professionals aiming to excel in live-fire cooking techniques and high-volume service.

4 to 360 hours flexible workload
valid certificate in your country
What will I learn?
Gain expertise in grilling and roasting meats through this specialised course. Master control of charcoal and wood fires, prepare fuels effectively, and manage heat zones without relying on thermometers. Perfectly sear steaks, ribs, sausages, and chicken to precise doneness levels while upholding strict food safety protocols. Enhance your timing, workflow efficiency, and presentation skills to deliver cuts with optimal temperature, texture, and juiciness that satisfy discerning guests every time.
Elevify advantages
Develop skills
- Master live-fire control: build, manage, and zone charcoal heat like a professional.
- Grill prime cuts precisely: sear, reverse sear, and achieve target doneness quickly.
- Apply meat safety standards: handle, cook, and rest meats to required temperatures.
- Judge doneness by eye and touch: deliver juicy steaks without needing a thermometer.
- Manage a 12-guest grill service: time, stage, and hold multiple meats flawlessly.
Suggested summary
Before starting, you can change the chapters and the workload. Choose which chapter to start with. Add or remove chapters. Increase or decrease the course workload.What our students say
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