Sous-Vide Course
This course equips you with pro-level sous-vide skills for commercial kitchens, covering exact time-temperature management, food safety via HACCP, brining, vacuum packing, searing, and plating techniques. Boost menu consistency, taste, and texture across all your dishes for standout gastronomy performance.

from 4 to 360h flexible workload
valid certificate in your country
What will I learn?
Gain hands-on expertise in sous-vide cooking through this focused course. Master protein science, heat dynamics, safe pasteurisation methods, and HACCP guidelines. Perfect your timing and temperature strategies, prep ingredients expertly, seal with vacuum tech, and finish dishes with bold flavours. Develop solid routines, records, and systems for top-notch, reliable results every plate.
Elevify advantages
Develop skills
- Master sous-vide timing and temperatures to create exact cooking plans for proteins.
- Implement HACCP-compliant sous-vide processes for safe cooling, holding, and reheating.
- Optimise pre-treatments like brining, marinating, and portioning for ideal texture.
- Finish dishes professionally with searing, saucing, and plating for full flavour.
- Streamline operations by developing SOPs, logs, and prep lists for high-volume service.
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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