Introduction to Sous Vide
Introduction to Sous Vide
INTRODUCTION TO SOUS VIDE
Course Duration:
4 days x 3.5 hours
Course Fee:
P10,900 (Regular)
P8,450 (Early Bird)
Introduction:
This introductory course on the sous vide process and its production is designed for culinary students and industry professionals. It comprises the technique's background and origins, benefits, and efficient utilization. The program integrates the sous vide techniques to the attendees' culinary repertoire.
Target Audience:
Anyone with a basic background or experience in professional cooking
Global Academy students who have finished Level One of the GA fundamental courses
GA Alumni
Course Outline
Day 1:
Introductory Lecture
Short Demonstration on the Use of the Vacuum Sealer
Immersion Circulator Operation
Days 2 to 4:
Chef Instructor Demonstrations
Hands-on Workshop by Students
Activities
Four (4) sessions of Chef Instructor’s demos, alternating with 4 sessions of students’ hands-on lab
- A 3-hour lecture on Day 1 and a Chef Instructor’s demo on Day 3
- Group Work, 3 students to a group
What do I learn/gain from this course?
- An understanding of the background and origins of sous vide
- Recognition of the advantages of using the sous vide technique
- Understanding of the basic principles of the technique – Pressure, Temperature and Time
- Identification of the different steps and best practices involved in sous vide preparation
- Identification of the basic sous vide equipment
- Knowledge of food safety measures associated with the use of the sous vide technique
