Smoked Meats Course
This course equips participants with essential skills for mastering smoked meats, from menu creation and flavor development to safe production and service.

from 4 to 360h flexible workload
certificate valid in your country
What will I learn?
The Smoked Meats Course provides practical, step-by-step training to create profitable smoked menus, choose cuts and woods, and develop distinct flavour profiles. Learn regional styles, exact temperatures, brines, rubs, and trimming, plus holding, reheating, and plating. Bolster team performance with SOPs, logs, and training approaches while adhering to rigorous food safety and regulatory standards for reliable, top-quality outcomes.
Elevify advantages
Develop skills
- Smoked menu design: create profitable, balanced smoked meat options quickly.
- Wood and meat pairing: select woods and cuts for distinctive smoke flavour.
- Smoking controls: manage temperatures, smoke intensity, and cooking times precisely.
- Service-ready finishing: rest, slice, hold, and plate smoked meats for efficiency.
- Food-safe smoking: implement HACCP, cooling, holding, and curing protocols correctly.
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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Course in PDF