Molecular Gastronomy Course
This course equips aspiring chefs with the scientific principles and hands-on techniques of molecular gastronomy to innovate in professional kitchens.

from 4 to 360h flexible workload
valid certificate in your country
What will I learn?
The Molecular Gastronomy Course teaches you practical, science-based methods to create innovative dishes that always come out right. You will learn to handle modern tools, hydrocolloids, foams, gels, spherification, cryogenics, and sous-vide in a safe and effective way. You will also gain skills in testing recipes, scaling them up, working out costs, plating, talking to customers, and keeping records, so you can boldly include fancy, up-to-date dishes on any menu.
Elevify advantages
Develop skills
- Master modern textures: make foams, gels, spheres, and powders whenever you need them.
- Control sous-vide and cryogenics: preserve flavour, ensure safety, and achieve unique textures.
- Create emulsions that stay together: prepare stable hot and cold sauces quickly.
- Test recipes scientifically: record variables and correct problems accurately.
- Develop a workflow for restaurants: scale molecular dishes from 4 to 40 servings.
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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