Sous-vide Cooking 2 HOSF 9449 New Email to a Friend Our Sous-vide Cooking 2 course explores the potential for cooking sous-vide over a long period of time. This intensive sous-vide course helps you expand on the knowledge you gained in HOSF 9438 Sous-vide Cooking 1. Learn how to use sous-vide and low-temperature cooking techniques to safely prepare large cuts of meat in order to make fried chicken, duck confit, pork belly, BBQ ribs, smoked brisket, turkey and more. Also learn to use the precision and control of this modern technology for less traditional foodstuff such as octopus, yogourt, pickled vegetables, poached pears, romesco sauce, granola, coleslaw, hot sauce and more. Note(s) Equipment Requirements: 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 9438 Sous-vide Cooking 1 course or an approved equivalent. Contact Information 416-415-5000, ext. 2517 email@example.com Course Section(s) Available CRN: F16313 Date(s) Day(s) Time Building Room 26 Oct 2018 F 6:15 – 10:15 p.m. SJB TBA and 27 Oct 2018 – 28 Oct 2018 Sa & Su 8:30 a.m. – 5 p.m. SJB TBA Hours: 20 Fee: $385 (includes food used in class) Join Wait List CRN: W52712 Date(s) Day(s) Time Building Room 22 Feb 2019 F 6:15 – 10:15 p.m. SJB TBA and 23 Feb 2019 – 24 Feb 2019 Sa & Su 8:30 a.m. – 5 p.m. SJB TBA Hours: 20 Fee: $385 (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.