Low Temperature Cooking Course
This course equips you with expert low temperature cooking skills for contemporary gastronomy, focusing on accurate sous-vide temperatures, HACCP-compliant processes, streamlined service, and crafting sophisticated tasting-menu dishes featuring ideal textures, balanced flavours, and reliable, scalable presentation techniques.

from 4 to 360h flexible workload
valid certificate in your country
What will I learn?
Gain hands-on, science-backed skills in this Low Temperature Cooking Course to confidently handle sous-vide and slow-cooking techniques. Master food safety, HACCP principles, and exact time-temperature controls, applying them to meats, fish, eggs, and vegetables. Delve into equipment use, efficient workflows, plating, flavour enhancement, and service timing for consistent, safe, and economical results in demanding kitchens.
Elevify advantages
Develop skills
- HACCP for sous-vide: develop quick, compliant low-temperature safety processes.
- Precision low-temperature cooking: achieve ideal core temperatures for meats, fish, and vegetables.
- Professional plating for tasting menus: create textures, sauces, and striking visuals.
- Service-ready workflows: optimise preparation, holding, and final finishing steps.
- Equipment expertise: confidently operate circulators, combi ovens, and vacuum sealers.
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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