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

4 to 360 hours flexible workload
valid certificate in your country
What will I learn?
Gain hands-on, science-backed skills in this Low Temperature Cooking Course to confidently master sous-vide and slow-cooking techniques. Cover food safety, HACCP principles, and precise time-temperature management, applying them to meats, fish, eggs, and vegetables. Delve into equipment use, efficient workflows, plating, flavour enhancement, and service timing for consistent, safe, and economical results in high-volume kitchens.
Elevify advantages
Develop skills
- Develop HACCP protocols for sous-vide to create swift, compliant low-temperature safety systems.
- Achieve precise low-temperature cooking for optimal core temperatures in meats, fish, and vegetables.
- Master professional plating for tasting menus with textures, sauces, and striking visuals.
- Optimise service workflows for prep, holding, and on-the-spot finishing.
- Gain confidence operating circulators, combi ovens, and vacuum sealers.
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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