Culinary Techniques Course
Boost your cooking expertise with sharp knife skills, traditional sauces and stocks, and ideal cooking times. Learn mise en place and timing for serving two guests, plus strict food safety, to deliver polished, consistent plates in a pro kitchen environment. Ideal for aspiring chefs seeking reliable techniques.

from 4 to 360h flexible workload
certificate valid in your country
What will I learn?
This course builds essential cooking skills for professional service. Master basics like mirepoix, roux, velouté, stocks, and accurate measurements. Advance to thickening techniques, fixing sauces, and plating for two guests. Gain confidence in knife work, cooking rice and chicken, mise en place, timing, and food safety standards for reliable results.
Elevify advantages
Develop skills
- Classic sauces and stocks: perfect mirepoix, roux, velouté quickly.
- Precise cooking: manage sauté, simmer, blanch, rice with skill.
- Knife expertise: cut batonnet, julienne, brunoise, chiffonade fast.
- Service rhythm: organise mise en place for smooth two-guest meals.
- Kitchen safety: follow hygiene, storage, knife rules strictly.
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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