Low Temperature Cooking Course
Master low-temperature cooking for today's gastronomy: achieve precise sous-vide temperatures, HACCP-compliant workflows, and smooth service timing. Create sophisticated tasting-menu dishes with ideal texture, balanced flavours, and reliable, scalable plating that shines in busy professional settings.

flexible workload of 4 to 360h
valid certificate in your country
What will I learn?
Gain hands-on, science-backed skills to excel in sous-vide and slow cooking techniques confidently. Master food safety, HACCP principles, and exact time-temperature controls, applying them to meats, fish, eggs, and veggies. Delve into equipment use, efficient workflows, plating, flavour building, and service timing for consistent, safe, and budget-friendly results in high-pressure kitchens.
Elevify advantages
Develop skills
- Develop HACCP protocols for sous-vide to create quick, compliant low-temp safety processes.
- Achieve precise low-temp cooking with perfect core temperatures for meats, fish, and vegetables.
- Master professional plating for tasting menus, focusing on textures, sauces, and striking visuals.
- Build service-ready workflows that optimise prep, holding, and final finishing touches.
- Gain confidence operating circulators, combi ovens, and vacuum sealers effectively.
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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