Low Temperature Cooking Course
This course equips you with expert low-temperature cooking techniques for contemporary kitchens. Perfect sous-vide precision, implement HACCP-compliant safety protocols, optimise service timing, and craft sophisticated tasting-menu dishes featuring ideal textures, balanced flavours, and reliable, scalable presentation standards.

from 4 to 360h flexible workload
valid certificate in your country
What will I learn?
Gain hands-on, science-driven skills in sous-vide and slow cooking methods. Master food safety, HACCP principles, and exact time-temperature controls for meats, fish, eggs, and vegetables. Delve into equipment use, efficient workflows, plating techniques, flavour enhancement, and service timing to deliver consistent, safe, and economical dishes in a fast-paced kitchen.
Elevify advantages
Develop skills
- Develop HACCP protocols for sous-vide to create quick, compliant low-temperature safety processes.
- Achieve precise low-temperature cooking by targeting ideal core temperatures for meats, fish, and vegetables.
- Master professional plating for tasting menus, focusing on textures, sauces, and striking visuals.
- Optimise service workflows for preparation, holding, and final finishing touches.
- Gain confidence in operating circulators, combi ovens, and vacuum sealers effectively.
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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