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.

4 to 360 hours 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 methods while adhering to strict food safety and regulatory standards for consistent, high-quality outcomes.
Elevify advantages
Develop skills
- Smoked menu design: create profitable, balanced smoked meat offerings quickly.
- Wood and meat pairing: select woods and cuts for signature smoke flavour.
- Smoking controls: manage temperatures, smoke intensity, and cooking times precisely.
- Service-ready finishing: rest, slice, hold, and plate smoked meats for efficiency.
- Food-safe smoking: apply HACCP, cooling, holding, and curing rules correctly.
Suggested summary
Before starting, you can change the chapters and the 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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