Master Sous-Vide Cooking
Transform your culinary skills with our comprehensive sous-vide program starting October 2025
Get Program DetailsPrecision Cooking Education
Our six-month program combines hands-on kitchen experience with food science fundamentals. You'll work with professional-grade equipment and learn temperature control techniques that restaurants use daily.
- Weekly lab sessions with immersion circulators
- Food safety certification included
- Recipe development workshops
- Equipment troubleshooting skills
- Menu planning for restaurants
Your Learning Journey
Each phase builds on previous knowledge. Students often tell us the progression feels natural — even when concepts seemed challenging at first.
Foundation Phase (Months 1-2)
Temperature basics and vacuum sealing techniques. Most students find this surprisingly different from traditional cooking methods. We start with simple proteins and vegetables to build confidence.
Technique Development (Months 3-4)
Advanced timing and texture control. This is where things get interesting — you'll understand why sous-vide produces results impossible with conventional cooking. We cover troubleshooting common issues.
Application & Innovation (Months 5-6)
Menu integration and creative applications. Students develop their own recipes and learn cost analysis for commercial kitchens. Final projects showcase individual cooking styles.
Student Experiences
"I was skeptical about the timing claims at first. After three months, I completely changed how I approach protein cooking. The precision control opened up menu possibilities I never considered before."
"The food science component really clicked for me. Understanding why certain temperatures work better helped me troubleshoot problems in my own kitchen. Now I train other cooks using these methods."
"Best investment I made for my catering business. The consistency alone has improved customer satisfaction. I can prepare proteins hours ahead and finish them perfectly when needed."
