Smoked Meats Course
This course equips participants with essential skills for mastering smoked meats, from menu design and flavor profiling to precise smoking techniques and food safety compliance, ensuring consistent, high-quality results in professional kitchens.

from 4 to 360h 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 clear flavour profiles. Learn regional styles, exact temperatures, brines, rubs, and trimming, plus holding, reheating, and plating. Improve 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: build profitable, balanced smoked meat offerings quickly.
- Wood and meat pairing: select woods and cuts for distinctive smoke flavour.
- Smoking controls: manage temperatures, smoke intensity, and cooking times precisely.
- Service-ready finishing: rest, slice, hold, and plate smoked meats efficiently.
- Food-safe smoking: implement HACCP, cooling, holding, and curing protocols accurately.
Suggested summary
Before starting, you can change the chapters and workload. Choose which chapter to start with. Add or remove chapters. Increase or decrease the course workloadWhat our students say
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