Roasted Meats Course
Master the art of roasting meats with this comprehensive course covering planning, preparation, cooking, and presentation techniques for beef, pork, lamb, and poultry to ensure consistent, profitable results.

flexible workload of 4 to 360h
valid certificate in your country
What will I learn?
The Roasted Meats Course equips you with practical, step-by-step skills to plan, trim, season, roast, and serve beef, pork, lamb, and poultry with confidence. You will learn butchery basics, yield and portion calculations, safe roasting temperatures, probe placement, oven scheduling, and hot-holding. Enhance your workflow, labelling, packaging, and presentation to ensure every roast is consistent, profitable, and ready on time for peak service.
Elevify advantages
Develop skills
- Roast planning & workflow: schedule, staff instructions and oven timing mastery.
- Butcher-level trimming: beef, pork, lamb and poultry prepped for top yield.
- Roasting methods & safety: temps, probes, holding and cross-contamination control.
- Carving & presentation: pro slicing, portioning and counter-ready display skills.
- Costing & yield control: convert raw roasts into profitable, consistent portions.
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 workloadWhat our students say
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