Foie Gras Course
Gain expertise in foie gras from ethical sourcing and preparation through to searing, terrines, sauces, and efficient plating for high-volume service. Tailored for culinary pros seeking perfect texture, accurate portions, and restaurant-quality dishes every time in demanding environments.

from 4 to 360h flexible workload
valid certificate in your country
What will I learn?
This course provides hands-on, step-by-step guidance to confidently select, prepare, and cook foie gras. You'll explore grades, varieties, and responsible sourcing, then perfect deveining, seasoning, searing, terrines, and torchons. Enhance your skills with sauces, sides, drink pairings, plus plating, sizing, and serving methods for reliable top-tier outcomes in fast-paced professional kitchens.
Elevify advantages
Develop skills
- Master precise foie gras butchery including deveining, portioning, and minimising fat loss.
- Achieve expertise in searing and terrines with optimal pan temperatures, bain-marie techniques, and safe holding methods.
- Develop high-end plating skills balancing textures, temperatures, and tasting-menu portion sizes.
- Design professional sauces and pairings using reductions, pickles, and wines to complement richness.
- Learn expert sourcing and storage by assessing suppliers, labels, and maintaining cold-chain integrity.
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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