Sous-Vide Course
This course equips you with professional sous-vide skills for kitchens, covering exact time-temperature management, food safety via HACCP, brining, vacuum packing, searing, and plating. Boost menu consistency, taste, and texture across all gastronomic offerings with reliable, science-backed techniques.

from 4 to 360h flexible workload
certificate valid in your country
What will I learn?
Gain hands-on expertise in sous-vide cooking through this intensive course. Master protein denaturation, heat transfer, pasteurisation, and safe HACCP methods. Perfect time-temperature schedules, ingredient preparation, vacuum sealing, and finishing techniques for top-notch results. Develop solid workflows, records, and systems to serve consistent, high-quality dishes reliably.
Elevify advantages
Develop skills
- Master sous-vide time-temperature control: create accurate cooking plans for every protein.
- Implement HACCP-compliant sous-vide: manage cooling, holding, and reheating safely.
- Enhance pre-treatments: brine, marinate, and cut portions for ideal texture.
- Finish professionally: sear, sauce, and present sous-vide dishes ready for service.
- Optimise operations: develop SOPs, logs, and prep lists for high-volume services.
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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