Sous-vide Cooking 2 HOSF 9449

On Campus

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)

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.

Prerequisites

You must have completed our HOSF 9438 Sous-vide Cooking 1 course. (An approved equivalent is also acceptable.)

Hours and Fees

Hours

20

Fee

$401, includes food used in class

Course Sections

There are no classes currently scheduled for this course; however, check back often to see if we have developed additional schedules for the upcoming term. If you would like to receive an email update when the fall term (September to December) begins and when the 2023–24 academic year (September 2023 to August 2024) becomes available and open for registration, complete our notification sign-up form.
Contact:
Centre for Hospitality and Culinary Arts
Phone:
Location(s):

Read about our textbooks policy, and remember that the Continuing Education attendance policy and closure dates differ from those for full-time college programs.