Culinary Techniques Course
Boost your cooking prowess with sharp knife skills, traditional sauces and stocks, and ideal doneness control. Perfect mise en place and timing for two-person service, plus rigorous food safety, to serve polished, consistent plates in any pro kitchen setup.

from 4 to 360h flexible workload
valid certificate in your country
What will I learn?
This course builds essential culinary skills for professional cooking. Master foundational techniques like mirepoix, roux, velouté, stocks, and accurate measurements. Advance to thickening, sauce fixes, plating for two, knife work, rice and chicken prep, mise en place, timing, and food safety standards for reliable results.
Elevify advantages
Develop skills
- Classic sauces and stocks: perfect mirepoix, roux, velouté quickly.
- Precision cooking: handle sauté, simmer, blanch, rice with skill.
- Knife expertise: cut batonnet, julienne, brunoise, chiffonade fast.
- Service rhythm: set mise en place for smooth two-guest lunch.
- Kitchen safety: enforce hygiene, storage, knife protocols strictly.
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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