Culinary Techniques Course
This course builds essential culinary skills through hands-on training in knife techniques, classic sauces and stocks, precise cooking control, mise en place, timing for two-person service, and strict food safety protocols. Students will confidently produce professional-quality dishes with consistency and refinement in a real kitchen setting.

from 4 to 360h flexible workload
valid certificate in your country
What will I learn?
Gain practical culinary skills in foundational techniques like mirepoix, roux, velouté, stocks, and accurate measurements. Advance to sauce thickening, repairs, and plating for two guests. Develop knife proficiency, rice and chicken cooking, mise en place, timing, and food safety for reliable professional outcomes.
Elevify advantages
Develop skills
- Master classic sauces and stocks like mirepoix, roux, and velouté quickly.
- Gain precision in cooking methods such as sauté, simmer, blanch, and rice preparation.
- Develop expert knife skills including batonnet, julienne, brunoise, and chiffonade.
- Learn service timing and mise en place for smooth two-guest lunch service.
- Apply professional kitchen safety standards for hygiene, storage, and knives.
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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