Low Temperature Cooking Course
This course equips you with expert low temperature cooking skills for today's kitchens, focusing on accurate sous-vide temperatures, HACCP-compliant processes, and smooth service timing. Develop sophisticated tasting-menu plates featuring ideal textures, balanced flavours, and reliable, scalable presentation methods that ensure every dish shines.

from 4 to 360h flexible workload
certificate valid in your country
What will I learn?
Gain hands-on, science-backed skills in this Low Temperature Cooking Course to confidently handle sous-vide and slow-cooking techniques. Master food safety essentials like HACCP and precise time-temperature controls, then perfect cooking targets for meats, fish, eggs, and veggies. Dive into equipment use, efficient workflows, plating, flavour building, and service timing to deliver safe, consistent, and budget-friendly dishes in a fast-paced kitchen.
Elevify advantages
Develop skills
- HACCP for sous-vide: create quick, compliant low-temp safety routines.
- Precision low-temp cooking: achieve ideal core temperatures for meats, fish, and vegetables.
- Professional plating for tasting menus: craft textures, sauces, and striking visuals.
- Service-ready workflows: optimise prep, holding, and on-the-spot finishing.
- Equipment mastery: confidently operate circulators, combi ovens, and vacuum sealers.
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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