Sauce Making Course
Master classic French sauces, modern emulsions, foams, and reductions tailored for professional kitchens. Elevate plating, flavor balance, consistency, and cost control to create restaurant-quality sauces that define your signature gastronomy style.

flexible workload of 4 to 360h
valid certificate in your country
What will I learn?
The Sauce Making Course gives you practical, high-impact skills to create classic and modern sauces with confidence. Learn mother sauces, reductions, emulsions, foams, and glazes, plus flavor balancing, texture control, food safety, and cost awareness. With clear methods, troubleshooting tips, and efficient workflows, this short, focused training helps you elevate every plate and streamline consistent, professional results.
Elevify advantages
Develop skills
- Master classic and modern sauces: from mother sauces to foams in less time.
- Control emulsions fast: stable mayo, hollandaise, beurre blanc on any line.
- Elevate flavor balance: acids, fats, umami, and texture for refined plating.
- Optimize sauce production: sourcing, storage, reheating, and waste reduction.
- Design service-ready recipes: scalable, safe, and clear for professional teams.
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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