Sous-vide Cooking 1 HOSF 9438 Email to a Friend Our Sous-vide Cooking 1 course teaches you how to safely replicate the sous-vide and low-temperature cooking techniques used in modern restaurants. Learn to use a variety of technology and cutting-edge methods with precision in order to create contemporary main-course dishes that use eggs, fish, chicken, steak and pork. Complete your menu by also learning to make a number of side dishes such as smoked cauliflower purée, smashed fingerling potatoes, caramelized fennel, crème brûlée and more. Note(s) Course Essentials: You must bring your full George Brown chef uniform, black safety shoes (non-slip and steel toe) and tools to the first class. Prerequisite(s) You must have completed our HOSF 9088 Culinary Arts 1 course. (An approved equivalent is also acceptable.) Contact Information 416-415-5000, ext. 2517 email@example.com Course Section(s) Available CRN: F16310 Date(s) Day(s) Time Building Room 03 Nov 2018 – 08 Dec 2018 Sa 8:30 a.m. – 12:30 p.m. SJB TBA Hours: 24 Fee: $398 (includes food used in class) Register Now CRN: W52551 Date(s) Day(s) Time Building Room 08 Jan 2019 – 12 Feb 2019 Tu 6:15 – 10:15 p.m. SJB TBA Hours: 24 Fee: $398 (includes food used in class) Register Now Some courses require you to purchase a textbook. The cost of the textbook is not included in the course fee unless otherwise indicated. If there is a textbook assigned for this course, it will be listed on the bookstore website.