Basic Gastronomy Course
The Basic Gastronomy Course equips you with essential kitchen skills including precise knife techniques, protein handling, stock and sauce preparation, vegetable cooking, plating, and timing management. Develop the ability to create consistent, restaurant-quality dishes and advance your professional culinary expertise in gastronomy.

flexible workload of 4 to 360h
valid certificate in your country
What will I learn?
This Basic Gastronomy Course delivers hands-on kitchen skills to boost consistency, speed, and taste in every dish. Gain expertise in selecting proteins, applying seasonings, and maintaining safe cooking temperatures. Perfect knife handling and traditional cuts, while using streamlined cooking techniques suited for compact kitchens. Construct well-balanced plates featuring vegetables, starches, and sauces. Hone plating and garnishing methods, and streamline your workflow for dependable, repeatable outcomes in everyday service.
Elevify advantages
Develop skills
- Proficient protein preparation: seasoning, brining, and safe cooking of meats with optimal moisture retention.
- Essential knife skills: mastering classic cuts, safe grips, and efficient even preparation.
- Quick bistro sauces: preparing stocks and pan sauces with rich balanced flavours.
- Efficient small-kitchen timing: coordinating cooking methods and stations for punctual service.
- Professional plating fundamentals: portioning, garnishing, and presenting dishes with consistent bistro aesthetics.
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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