Smoked Meats Course
This course equips participants with essential skills for mastering smoked meats, from menu creation and flavor development to safe production and service.

from 4 to 360h flexible workload
valid certificate in your country
What will I learn?
The Smoked Meats Course provides practical, step-by-step training to create profitable smoked menus, choose cuts and woods, and develop distinct flavour profiles. Learn regional styles, exact temperatures, brines, rubs, and trimming, plus holding, reheating, and plating. Enhance team performance with SOPs, logs, and training approaches while adhering to strict food safety and regulatory standards for reliable, high-quality outcomes.
Elevify advantages
Develop skills
- Smoked menu design: create profitable, balanced smoked meat options quickly.
- Wood and meat pairing: select woods and cuts for unique smoke flavour.
- Smoking controls: manage temperatures, smoke intensity, and cooking times precisely.
- Service-ready finishing: rest, slice, hold, and plate smoked meats efficiently.
- Food-safe smoking: implement HACCP, cooling, holding, and curing protocols accurately.
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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