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.
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 9438 Sous-vide Cooking 1 course. (An approved equivalent is also acceptable.)
Hours and Fees
- Contact Information
- Centre for Hospitality and Culinary Arts