Molecular Gastronomy Course
This course equips you with cutting-edge molecular gastronomy skills to innovate in the kitchen.

flexible workload of 4 to 360h
valid certificate in your country
What will I learn?
The Molecular Gastronomy Course provides practical, science-based techniques to create innovative dishes that succeed consistently. Learn to utilise modern equipment, hydrocolloids, foams, gels, spherification, cryogenics, and sous-vide safely and efficiently. Master recipe testing, scaling, costing, plating, guest communication, and documentation so you can confidently incorporate refined, modern creations into any menu.
Elevify advantages
Develop skills
- Modern texture mastery: create foams, gels, spheres and powders on demand.
- Sous-vide and cryogenic control: lock in flavour, safety and signature textures.
- Emulsions that never split: craft stable hot and cold sauces fast.
- Scientific recipe testing: document variables and fix failures with precision.
- Restaurant-ready workflow: scale molecular dishes from 4 to 40 covers.
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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