Basic Gastronomy Course
The Basic Gastronomy Course equips you with essential kitchen skills including precise knife techniques, protein handling, stock and sauce making, vegetable preparation, plating, and timing management. Gain the ability to produce consistent, restaurant-quality dishes and advance your professional cooking expertise in a practical, hands-on manner.

from 4 to 360h flexible workload
valid certificate in your country
What will I learn?
This Basic Gastronomy Course delivers practical kitchen skills to boost consistency, speed, and taste in every dish. You will learn to select proteins, apply seasonings, and use safe cooking temperatures, perfect knife grips and standard cuts, and employ efficient methods suited for compact kitchens. Construct balanced plates featuring vegetables, starches, and sauces, hone plating and garnishing skills, and streamline your workflow for dependable, repeatable outcomes in everyday service.
Elevify advantages
Develop skills
- Master protein preparation: season, brine, and cook meats safely to retain moisture.
- Develop essential knife skills: learn classic cuts, safe grips, and efficient preparation.
- Prepare bistro sauces quickly: create stocks and pan sauces with rich, balanced flavours.
- Manage timing in small kitchens: coordinate cooking methods and stations for punctual service.
- Perfect basic plating: arrange, garnish, and portion dishes for a consistent professional appearance.
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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