• Sous-vide Cooking HOSF 9438


    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.


    You must bring your full George Brown chef uniform, black safety shoes (non-slip and steel toe) and tools to the first class.


    You must have completed our HOSF 9088 Culinary Arts I course or an approved equivalent.

    Contact Information

    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.