Low Temperature Cooking Course
This course equips you to excel in low temperature cooking for today's gastronomy. Perfect sous-vide temperatures, implement HACCP-compliant processes, optimize service timing, and craft sophisticated tasting-menu dishes featuring ideal textures, balanced flavors, and reliable, scalable plating that shines in professional settings.

from 4 to 360h flexible workload
valid certificate in your country
What will I learn?
Gain hands-on, science-driven skills in this Low Temperature Cooking Course to confidently handle sous-vide and slow-cooking techniques. Master food safety essentials like HACCP and precise time-temperature management, then perfect cooking targets for meats, fish, eggs, and veggies. Dive into equipment use, efficient workflows, plating artistry, flavor building, and service timing to deliver uniform, safe, and economical plates in any fast-paced kitchen.
Elevify advantages
Develop skills
- Develop HACCP protocols for sous-vide to create quick, compliant low-temp safety routines.
- Achieve precise low-temp cooking by nailing ideal core temperatures for meats, fish, and vegetables.
- Master professional plating for tasting menus with textures, sauces, and striking visuals.
- Build service-ready workflows that optimize prep, holding, and on-the-spot finishing.
- Gain confidence operating circulators, combi ovens, and vacuum sealers effectively.
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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