Molecular Gastronomy Course
Master foams, gels, spherification, sous-vide and cryogenic techniques while learning costing, workflow and food safety. This Molecular Gastronomy Course turns cutting-edge science into reliable, restaurant-ready dishes that wow guests every service.

from 4 to 360h flexible workload
valid certificate in your country
What will I learn?
The Molecular Gastronomy Course gives you practical, science-based techniques to design innovative dishes that work every time. Learn to use modern equipment, hydrocolloids, foams, gels, spherification, cryogenics, and sous-vide safely and efficiently. Master recipe testing, scaling, costing, plating, guest communication, and documentation so you can confidently add refined, modern creations to any menu.
Elevify advantages
Develop skills
- Modern texture mastery: create foams, gels, spheres and powders on demand.
- Sous-vide and cryogenic control: lock in flavor, safety and signature textures.
- Emulsions that never split: craft stable hot and cold sauces fast.
- Scientific recipe testing: document variables and fix failures with precision.
- Restaurant-ready workflow: scale molecular dishes from 4 to 40 covers.
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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