Culinary Techniques Course
Boost your cooking expertise with sharp knife skills, traditional sauces and stocks, and ideal cooking times. Learn mise en place and timing for serving two guests perfectly, plus strict food safety, to deliver consistent, high-quality dishes in any professional kitchen setup.

from 4 to 360h flexible workload
valid certificate in your country
What will I learn?
This course builds essential cooking skills for professional service. Master basics like mirepoix, roux, velouté, stocks, and accurate measurements. Advance to thickening techniques, fixing sauces, and plating for two guests. Gain confidence in knife work, cooking rice and chicken, mise en place, timing, and food safety for reliable results.
Elevify advantages
Develop skills
- Master classic sauces and stocks like mirepoix, roux, and velouté quickly.
- Control sauté, simmer, blanching, and rice cooking precisely.
- Perfect knife cuts: batonnet, julienne, brunoise, and chiffonade swiftly.
- Plan mise en place for smooth two-guest service timing.
- Follow pro hygiene, storage, and knife safety rules.
Suggested summary
Before starting, you can change the chapters and 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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