Roasted Meats Course
This course provides comprehensive training on roasting meats, covering planning, preparation, cooking, and presentation techniques for beef, pork, lamb, and poultry to ensure consistent, safe, and profitable results in professional kitchens.

from 4 to 360h flexible workload
valid certificate in your country
What will I learn?
The Roasted Meats Course equips you with hands-on, step-by-step techniques to plan, trim, season, roast, and serve beef, pork, lamb, and poultry confidently. You'll cover basic butchery, yield and portion calculations, safe roasting temperatures, probe placement, oven scheduling, and hot-holding methods. Enhance your workflow, labelling, packaging, and presentation to ensure every roast is consistent, profitable, and ready on time for busy service periods.
Elevify advantages
Develop skills
- Roast planning and workflow: master scheduling, staff instructions, and oven timing.
- Butcher-level trimming: prepare beef, pork, lamb, and poultry for maximum yield.
- Roasting methods and safety: handle temperatures, probes, holding, and cross-contamination control.
- Carving and presentation: develop professional slicing, portioning, and display skills.
- Costing and yield control: transform raw roasts into profitable, consistent portions.
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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