Molecular Gastronomy Course
This course equips aspiring chefs with cutting-edge molecular gastronomy techniques to innovate menus with reliable, science-driven results.

from 4 to 360h flexible workload
valid certificate in your country
What will I learn?
The Molecular Gastronomy Course teaches practical, science-based methods to create innovative dishes that always succeed. You will learn to handle modern tools, hydrocolloids, foams, gels, spherification, cryogenics, and sous-vide in a safe and effective way. Gain expertise in testing recipes, adjusting portions, calculating expenses, presenting dishes, talking to customers, and keeping records to boldly include elegant, up-to-date items on any menu.
Elevify advantages
Develop skills
- Modern texture mastery: create foams, gels, spheres and powders on demand.
- Sous-vide and cryogenic control: lock in flavor, safety and signature textures.
- Emulsions that never split: craft stable hot and cold sauces fast.
- Scientific recipe testing: document variables and fix failures with precision.
- Restaurant-ready workflow: scale molecular dishes from 4 to 40 covers.
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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