Basic Culinary Skills Course
Sharpen core kitchen skills for professional gastronomy: master knife work, mise en place, sautéed vegetables, clear stocks, balanced soups, and classic tomato sauce so every plate leaves your station consistent, flavorful, and service-ready. Gain practical techniques to improve dish consistency and flavor.

flexible workload of 4 to 360h
valid certificate in your country
What will I learn?
The Basic Culinary Skills Course teaches practical techniques to enhance consistency and flavor in dishes. You will learn to prepare classic tomato sauce, clear stocks and soups, sautéed vegetables, and essential knife skills. Focus on timing, mise en place, and workflow to cook faster, plate better, and ensure reliable results in professional service.
Elevify advantages
Develop skills
- Pro sauté skills: control heat, timing, and seasoning for vibrant vegetables.
- Knife mastery: execute classic French cuts with speed, safety, and precision.
- Stock and soup technique: craft clear, flavorful bases with correct time and temp.
- Tomato sauce control: build, balance, and finish a classic sauce for perfect pasta.
- Service-ready mise en place: organize, batch, and plate for smooth, hot service.
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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