Smoked Meats Course
This course equips participants with practical skills to master smoked meats, from menu creation and flavor development to safe production and service, ensuring consistent, high-quality results in a professional kitchen.

from 4 to 360h flexible workload
valid certificate in your country
What will I learn?
The Smoked Meats Course provides hands-on, step-by-step guidance to create profitable smoked menus, choose the right cuts and woods, and develop distinct flavor profiles. You'll explore regional techniques, exact temperatures, brines, rubs, and trimming methods, along with holding, reheating, and plating. Enhance team performance through standard operating procedures, logs, and training approaches while adhering to rigorous food safety and regulatory requirements for reliable, top-notch outcomes.
Elevify advantages
Develop skills
- Smoked menu design: build profitable, balanced smoked meat offerings fast.
- Wood and meat pairing: choose woods and cuts for signature smoke flavor.
- Smoking controls: manage temps, smoke intensity, and cook times with precision.
- Service-ready finishing: rest, slice, hold, and plate smoked meats for speed.
- Food-safe smoking: apply HACCP, cooling, holding, and curing rules correctly.
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 are saying
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