Mexican Food Course
This course equips aspiring chefs with skills to create authentic Mexican dishes using nixtamalisation, masa shaping, dried chillies, moles, and slow-cooked meats. Participants learn safe kitchen practices, ingredient sourcing, regional flavour profiles, menu planning for balanced three-course meals, precise timing, batch production, and documentation for consistent, high-quality results in professional settings.

flexible workload of 4 to 360h
valid certificate in your country
What will I learn?
Gain practical expertise in authentic Mexican cooking through nixtamalisation, masa shaping, dried chilli preparation, mole making, and slow-cooked meats, alongside efficient kitchen workflows. Master ingredient sourcing, regional styles, balanced three-course menu design, timing, batch production, and bilingual documentation for reliable, professional-quality Mexican cuisine.
Elevify advantages
Develop skills
- Design balanced 3-course Mexican menus with authentic flavours and textures.
- Master nixtamalisation, masa handling, and shaping of tortillas, sopes, gorditas, and tamales.
- Execute essential techniques like charring, braising, mole preparation, and dried chilli handling.
- Implement professional food safety and allergen management in Mexican kitchens.
- Plan efficient service workflows including batch preparation, timing, plating, and station management.
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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