Low Temperature Cooking Course
Master low temperature cooking for modern gastronomy: nail precise sous-vide temps, HACCP-safe workflows, and efficient service timing while developing refined tasting-menu dishes with perfect texture, flavor balance, and consistent, scalable plating.

from 4 to 360h flexible workload
certificate valid in your country
What will I learn?
This Low Temperature Cooking Course gives you practical, science-based training to master sous-vide and slow-cook methods with confidence. Learn food safety, HACCP, and time/temperature control, then apply precise targets for meat, fish, eggs, and vegetables. Explore equipment, workflow, plating, flavor development, and service timing so every plate is consistent, safe, and cost-effective in a busy, modern kitchen.
Elevify advantages
Develop skills
- HACCP for sous-vide: build fast, compliant low-temp safety workflows.
- Precision low-temp cooking: hit perfect core temps for meats, fish, and veg.
- Pro plating for tasting menus: design textures, sauces, and high-impact visuals.
- Service-ready workflows: streamline prep, holding, and à la minute finishing.
- Equipment mastery: run circulators, combi ovens, and vacuum sealers with confidence.
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 workload.What our students say
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Course in PDF