Sous-vide Cooking 1 HOSF 9438
On Campus
Our Sous-vide Cooking 1 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)
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 9088 Culinary Arts 1 course or our HOSF 9473 Culinary Arts 1 (Online) course. (An approved equivalent is also acceptable.)
Hours and Fees
Hours
24
Fee
$478.72, includes food used in class
Course Sections
There are no classes currently scheduled for this course; however, check back to see if we have developed additional schedules for the upcoming term.
If you would like to receive an email update for the future 2025–26 academic year, complete our notification sign-up form. You will also receive reminders when each academic term starts, beginning with Fall 2024.
If you would like to receive an email update for the future 2025–26 academic year, complete our notification sign-up form. You will also receive reminders when each academic term starts, beginning with Fall 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.