Molecular Gastronomy Course
Master foams, gels, spherification, sous-vide and cryogenic techniques while learning costing, workflow and food safety. This Molecular Gastronomy Course turns cutting-edge science into reliable, restaurant-ready dishes that wow guests every service.

flexible workload of 4 to 360h
valid certificate in your country
What will I learn?
The Molecular Gastronomy Course gives you practical, science-based techniques to design innovative dishes that work every time. Learn to use modern equipment, hydrocolloids, foams, gels, spherification, cryogenics, and sous-vide safely and efficiently. Master recipe testing, scaling, costing, plating, guest communication, and documentation so you can confidently add refined, modern creations to any menu.
Elevify advantages
Develop skills
- Modern texture mastery: create foams, gels, spheres and powders on demand.
- Sous-vide and cryogenic control: lock in flavor, safety and signature textures.
- Emulsions that never split: craft stable hot and cold sauces fast.
- Scientific recipe testing: document variables and fix failures with precision.
- Restaurant-ready workflow: scale molecular dishes from 4 to 40 covers.
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 workloadWhat our students say
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