Molecular Gastronomy Course
This course provides hands-on training in molecular gastronomy techniques, blending science and culinary arts to innovate restaurant menus with advanced methods like spherification, sous-vide, and emulsions.

from 4 to 360h flexible workload
valid certificate in your country
What will I learn?
The Molecular Gastronomy Course equips you with practical, science-backed methods to create innovative dishes that always deliver. You'll learn to handle modern tools, hydrocolloids, foams, gels, spherification, cryogenics, and sous-vide safely and effectively. Gain expertise in testing recipes, scaling production, managing costs, plating dishes, communicating with guests, and keeping records, so you can boldly incorporate sophisticated, contemporary dishes into any menu.
Elevify advantages
Develop skills
- Master modern textures: whip up foams, gels, spheres, and powders whenever needed.
- Control sous-vide and cryogenics: preserve flavours, ensure safety, and achieve unique textures.
- Make emulsions that stay stable: prepare reliable hot and cold sauces quickly.
- Conduct scientific recipe tests: record variables and resolve issues accurately.
- Develop restaurant workflows: scale molecular dishes from small to large servings.
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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