Meat Grilling and Roasting Course
This course equips you with professional skills in meat grilling and roasting for butchery settings. Learn to expertly manage charcoal and wood fires, achieve precise doneness without thermometers, handle workflows for multiple cuts serving large groups, and consistently deliver safe, impeccably cooked steaks, ribs, sausages, and poultry that meet high standards every time.

flexible workload of 4 to 360h
valid certificate in your country
What will I learn?
Gain expertise in grilling and roasting meats through this specialised course. Master control of charcoal and wood fires, preparation of fuels, and management of heat zones without using thermometers. Practise searing steaks, ribs, sausages, and chicken to perfect doneness levels while ensuring food safety. Enhance your timing, workflow efficiency, and presentation skills to deliver ideal temperature, texture, and juiciness for every cut, satisfying even the most particular guests.
Elevify advantages
Develop skills
- Master live-fire techniques: construct, control, and zone charcoal heat professionally.
- Grill premium cuts accurately: apply searing, reverse searing, and achieve exact doneness swiftly.
- Follow meat safety protocols: manage, cook, and rest meats to required temperature standards.
- Assess doneness visually and by touch: deliver succulent steaks sans thermometer.
- Manage grill service for 12 guests: coordinate timing, staging, and holding of various meats flawlessly.
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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