Smoked Meats Course
This course provides hands-on training in smoking meats, covering menu design, flavor development, precise cooking techniques, and food safety protocols to ensure 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 gives you practical, step-by-step training to design profitable smoked menus, select cuts and woods, and build clear flavor profiles. Learn regional styles, precise temperatures, brines, rubs, and trimming, plus holding, reheating, and plating. Strengthen team execution with SOPs, logs, and training methods while meeting strict food safety and regulatory standards for consistent, high-quality results.
Elevify advantages
Develop skills
- Smoked menu design: build profitable, balanced smoked meat offerings fast.
- Wood and meat pairing: choose woods and cuts for signature smoke flavor.
- Smoking controls: manage temps, smoke intensity, and cook times with precision.
- Service-ready finishing: rest, slice, hold, and plate smoked meats for speed.
- Food-safe smoking: apply HACCP, cooling, holding, and curing rules correctly.
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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