Sauce Making Course
This course provides hands-on training in creating a variety of sauces, focusing on techniques, flavor balancing, and efficient production for professional kitchens.

4 to 360 hours of flexible workload
certificate valid in your country
What Will I Learn?
The Sauce Making Course equips you with practical, effective skills to whip up classic and contemporary sauces confidently. You'll pick up techniques for mother sauces, reductions, emulsions, foams, and glazes, along with balancing flavours, managing textures, ensuring food safety, and keeping costs in check. Featuring straightforward methods, tips for fixing issues, and streamlined processes, this compact, targeted training will help you enhance every dish and achieve reliable, pro-level outcomes.
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 flavour balance: acids, fats, umami, and texture for refined plating.
- Optimise 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 workload.What our students say
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