Sous-vide Cooking HOSF 9438 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, 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) 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 email@example.com Course Section(s) Available CRN: F16282 Date(s) Day(s) Time Building Room 04 Nov 2017 – 09 Dec 2017 Sa 1 – 5 p.m. SJB TBA Hours: 24 Fee: $408 (includes food used in class) CRN is Closed CRN: W52630 Date(s) Day(s) Time Building Room 09 Jan 2018 – 13 Feb 2018 Tu 6:15 – 10:15 p.m. SJB TBA Hours: 24 Fee: $408 (includes food used in class) Register Now CRN: W52633 Date(s) Day(s) Time Building Room 03 Mar 2018 – 14 Apr 2018 Sa 1 – 5 p.m. SJB TBA Hours: 24 Fee: $408 (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.