Meat Cooking Course
Master meat cookery for professional gastronomy: choose the right cuts, nail temps, braise, roast, and grill with confidence, design bistro-ready plates, and use proven timing, safety, and workflow systems to deliver consistent, restaurant-quality dishes.

4 to 360 hours of flexible workload
valid certificate in your country
What Will I Learn?
The Meat Cooking Course gives you practical, step-by-step training to select quality cuts, trim and portion consistently, season with precision, and master brining and marinades. Learn reliable roasting, grilling, and braising methods, with clear time and temperature tables, workflow tips, and service strategies to deliver tender, flavorful meat dishes efficiently, safely, and with consistent results every service.
Elevify Differentials
Develop Skills
- Pro meat selection & butchery: choose, trim, and portion cuts for pro kitchens.
- Fast, precise roasting: control temps, avoid dryness, and plate consistently.
- High-heat grilling mastery: manage zones, prevent flare-ups, nail doneness.
- Braising like a bistro: build rich sauces and cook collagen cuts fork-tender.
- Service-ready timing: batch cook, hold safely, and send multiple plates hot.
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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