Molecular Gastronomy Course
This course teaches molecular gastronomy techniques to create innovative dishes using science-based methods like spherification, sous-vide, and cryogenics, while developing skills in recipe testing, scaling, and professional presentation.

from 4 to 360h flexible workload
valid certificate in your country
What will I learn?
The Molecular Gastronomy Course equips you with hands-on, science-driven methods to craft inventive dishes that always deliver. You'll gain skills in using contemporary tools, hydrocolloids, foams, gels, spherification, cryogenics, and sous-vide in a safe and effective manner. You'll also excel in testing recipes, scaling production, managing costs, presenting dishes, interacting with patrons, and keeping records, empowering you to integrate sophisticated, up-to-date dishes into any menu with assurance.
Elevify advantages
Develop skills
- Master modern textures: produce foams, gels, spheres, and powders whenever needed.
- Control sous-vide and cryogenics: preserve taste, ensure safety, and achieve unique textures.
- Create unbreakable emulsions: prepare reliable hot and cold sauces quickly.
- Conduct scientific recipe trials: record variables and resolve issues accurately.
- Implement professional workflows: adapt molecular recipes for 4 to 40 servings.
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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