Culinary Techniques Course
Elevate your gastronomy skills with precise knife work, classic sauces, stocks, and perfect doneness. Master mise en place, timing for two-guest service, and food safety to plate refined, consistent dishes in a professional kitchen.

4 to 360 hours of flexible workload
valid certificate in your country
What Will I Learn?
The Culinary Techniques Course gives you practical, high-impact skills to elevate everyday service. Learn classic foundations like mirepoix, roux, velouté, stocks, and precise measurements, then master thickening methods, sauce repair, and finishing for two-guest plating. Build confidence with knife skills, rice and chicken cookery, mise en place, timing, and strict food safety for consistent, professional results.
Elevify Differentials
Develop Skills
- Classic sauces & stocks: master mirepoix, roux, velouté in a fast pro format.
- Precision cooking: control sauté, simmer, blanch, and rice doneness with confidence.
- Knife mastery: execute batonnet, julienne, brunoise, chiffonade with pro speed.
- Service timing: plan mise en place for a flawless two-guest lunch service.
- Pro kitchen safety: apply strict hygiene, storage, and knife safety standards.
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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