Molecular Gastronomy Course
This course equips aspiring chefs with the scientific principles and hands-on techniques of molecular gastronomy to innovate and perfect modern culinary creations.

from 4 to 360h flexible workload
valid certificate in your country
What will I learn?
The Molecular Gastronomy Course teaches you practical, science-based methods to create innovative dishes that always come out right. You will learn to handle modern tools, hydrocolloids, foams, gels, spherification, cryogenics, and sous-vide in a safe and effective way. You will also gain skills in testing recipes, scaling them up, figuring out costs, plating dishes, talking to guests, and keeping records, so you can boldly include fancy, up-to-date dishes on any menu.
Elevify advantages
Develop skills
- Modern texture mastery: create foams, gels, spheres and powders on demand.
- Sous-vide and cryogenic control: lock in flavor, 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 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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