Sous-vide Course
Master sous-vide for professional kitchens: precise time–temperature control, food safety, and HACCP, plus brining, vacuum sealing, searing, and plating. Elevate consistency, flavor, and texture across your entire gastronomy menu.

from 4 to 360h flexible workload
valid certificate in your country
What will I learn?
This intensive Sous-vide Course gives you practical, science-based control over low-temperature cooking. Learn protein denaturation, heat transfer, pasteurization, and HACCP-safe procedures, then master precise time–temperature planning, ingredient prep, vacuum packaging, and flavor-focused finishing. Build reliable workflows, documentation, and service-ready systems for consistent, high-quality plates every time.
Elevify advantages
Develop skills
- Master sous-vide time–temperature: design precise cook plans for any protein.
- Apply HACCP-safe sous-vide: control cooling, holding, and re-thermalization.
- Optimize pre-treatments: brine, marinate, and portion cuts for perfect texture.
- Finish like a pro: sear, sauce, and plate sous-vide dishes for service-ready flavor.
- Streamline workflow: build sous-vide SOPs, logs, and prep lists for busy 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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