Low Temperature Cooking Course
This course equips you to excel in low temperature cooking for today's gastronomy. Perfect sous-vide temperatures, HACCP-compliant processes, and service timing. Craft sophisticated tasting-menu plates with ideal texture, balanced flavours, and reliable, scalable presentation that shines in professional settings.

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 master sous-vide and slow cooking. Cover food safety, HACCP principles, and exact time-temperature controls. Apply them to meats, fish, eggs, and veggies. Master gear, processes, plating, flavours, and timing for safe, uniform, budget-friendly dishes in fast-paced kitchens.
Elevify advantages
Develop skills
- HACCP for sous-vide: create quick, compliant low-temp safety routines.
- Precision low-temp cooking: achieve ideal core temperatures for meats, fish, and vegetables.
- Professional plating for tasting menus: craft textures, sauces, and striking visuals.
- Service-ready workflows: optimise prep, holding, and final finishing steps.
- Equipment mastery: confidently operate circulators, combi ovens, and vacuum sealers.
Suggested summary
Before starting, you can change the chapters and 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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