Culinary Techniques Course
Enhance your culinary expertise through precise knife techniques, traditional sauces and stocks, and ideal cooking doneness. Gain proficiency in mise en place, timing for two-person service, and rigorous food safety to deliver refined, consistent dishes in a professional setting.

4 to 360 hours flexible workload
valid certificate in your country
What will I learn?
This Culinary Techniques Course imparts practical skills to advance your service standards. Discover foundational elements such as mirepoix, roux, velouté, stocks, and accurate measurements. Advance to expert thickening techniques, sauce restoration, and presentation for two-person plating. Develop assurance in knife handling, rice and poultry preparation, mise en place, timing, and rigorous food safety protocols for reliable professional outcomes.
Elevify advantages
Develop skills
- Classic sauces and stocks: master mirepoix, roux, and velouté in a professional format.
- Precision cooking: control sauté, simmer, blanching, and rice doneness confidently.
- Knife mastery: perform batonnet, julienne, brunoise, and chiffonade with professional speed.
- Service timing: organise mise en place for flawless two-guest lunch service.
- Professional kitchen safety: implement strict hygiene, storage, and knife safety standards.
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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