Low Temperature Cooking Course
This course equips you with expert low temperature cooking techniques for contemporary gastronomy, focusing on accurate sous-vide temperatures, HACCP-compliant safety protocols, streamlined service processes, and crafting sophisticated tasting-menu dishes featuring impeccable texture, balanced flavors, and reliable, scalable presentation methods that shine in demanding kitchen environments.

from 4 to 360h flexible workload
valid certificate in your country
What will I learn?
Gain hands-on, science-driven skills in this Low Temperature Cooking Course to confidently master sous-vide and slow-cooking techniques. Cover food safety essentials like HACCP and precise time-temperature management, then target ideal cooking points for meats, fish, eggs, and vegetables. Delve into equipment use, efficient workflows, plating artistry, flavor enhancement, and service timing to deliver uniform, safe, and economical dishes in high-volume professional kitchens.
Elevify advantages
Develop skills
- Develop HACCP protocols for sous-vide to create quick, regulation-compliant low-temperature safety routines.
- Achieve precise low-temperature cooking by reaching ideal core temperatures for meats, fish, and vegetables.
- Master professional plating for tasting menus, focusing on textures, sauces, and striking visual appeal.
- Build service-efficient workflows covering preparation, holding, and on-the-spot finishing techniques.
- Gain confident command of key equipment including 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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