Sous-vide Cooking HOSF 9438 New Email to a Friend Our Sous-vide Cooking 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, shellfish, chicken, steak and pork. Complete your menu by also learning to make a number of side dishes: smoked cauliflower purée, smashed fingerling potatoes, onion gravy, caramelized fennel and more. Note(s) 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 I course or an approved equivalent. Contact Information 416-415-5000, ext. 2517 firstname.lastname@example.org Course Section(s) Available CRN: W52246 Date(s) Day(s) Time Building Room 04 Mar 2017 – 22 Apr 2017 Sa 1 – 5 p.m. SJB TBA Hours: 24 Fee: $403 (includes food used in class) CRN is Closed CRN: S83415 Date(s) Day(s) Time Building Room 02 May 2017 – 06 Jun 2017 Tu 6:15 – 10:15 p.m. SJB TBA Hours: 24 Fee: $403 (includes food used in class) Register Now CRN: S83416 Date(s) Day(s) Time Building Room 24 Jun 2017 – 12 Aug 2017 Sa 8:30 a.m. – 12:30 p.m. SJB TBA Hours: 24 Fee: $403 (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.