Roasted Meats Course
This course provides comprehensive training on roasting meats, covering planning, preparation, cooking techniques, and presentation to ensure consistent, profitable results in a professional kitchen setting.

from 4 to 360h flexible workload
valid certificate in your country
What will I learn?
The Roasted Meats Course equips you with hands-on, step-by-step know-how to plan, trim, season, roast, and serve beef, pork, lamb, and poultry with full confidence. You'll pick up basic butchery skills, how to calculate yields and portions, safe roasting temperatures, where to place probes, oven scheduling, and hot-holding techniques. Boost your workflow, labelling, packaging, and presentation so every roast comes out consistent, profitable, and ready sharp on time for busy service periods.
Elevify advantages
Develop skills
- Roast planning & workflow: master scheduling, staff instructions, and oven timing like a pro.
- Butcher-level trimming: prep beef, pork, lamb, and poultry for maximum yield.
- Roasting methods & safety: handle temps, probes, holding, and control cross-contamination properly.
- Carving & presentation: slice like an expert, portion accurately, and display ready for the counter.
- Costing & yield control: turn raw roasts into profitable, consistent portions without waste.
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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