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 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
$446, includes food used in class
Course Sections
There are no classes currently scheduled for this course; however, check back soon to see if we have developed additional schedules.
If you would like to receive an email update for the 2024–25 academic year, complete our notification sign-up form. You will also receive reminders when each academic term starts, beginning with Spring 2024.
If you would like to receive an email update for the 2024–25 academic year, complete our notification sign-up form. You will also receive reminders when each academic term starts, beginning with Spring 2024.
- Contact Information
- Contact:
- Centre for Hospitality and Culinary Arts
- Email:
- cehospitality@georgebrown.ca
- Phone:
- Office 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.