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SOUS-VIDE INTENSIVE - 14 HOURS
OVERVIEW |
START DATES+TUITION | APPLY NOW
overview
Through its uncanny ability to maintain food's original appearance and texture without losing nutrients, sous-vide, or vacuum bag cooking, is gaining ground in the most renowned restaurant kitchens. Our two-day program, designed to introduce working chefs to sous-vide and other low-temperature cooking techniques, explores how these techniques can be employed to enhance flavor and texture and to achieve results beyond the limits of traditional cooking methods. Get the advanced knowledge and skills you need to create unique dishes for your discerning clientele.
As a result of taking Sous-Vide Intensive you will learn:
- Sous-vide techniques for meats, fish, sauces, stocks, vegetables and fruits
- How to choose and use sous-vide equipment, including vacuum machines, bags, combi-ovens, circulators, hypodermic probe thermometers, and datalogger
- How to cook-chill products
- Direct-serve product (fish, meats, and vegetable) preparations
- Sous-vide special effects, such as de-airing, texture modification, forming, and flash pickling
- Safety and health issues, including non-regulated low temperature cooking and techniques not requiring a vacuum machine
- HACCP plans and how to put them in place
Check out Cooking Issues, Nils Norén and Dave Arnold's Culinary Technology Blog.
start dates + tuition
Please note: Classes are limited and tend to fill quickly. If the class you select is full, we'll enroll you in the next available class with the same schedule.
Check back frequently since we are constantly updating our course schedules. Or contact us at 888.324.2433 for additional start dates.
Day Schedule
Monday & Tuesday, 9:00am – 5:00pm
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Price |
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| September 13, 2010 |
September 14, 2010 |
sold out |
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Our upcoming class has sold out. To join our wait list, call 1.888.324.2433 or email us your name and phone number.
Tuition includes application fee, uniform, utensil kit, books and supplies, and daily "family meal" prepared by culinary program students.
 
Advanced Studies classes make great gifts! Purchase a gift certificate now.
Although The FCI is accredited by the ACCSC, Advanced Studies programs at The FCI do not fall within the scope of the commission's accreditation. Advanced Studies programs are designed for personal enrichment and are not intended to qualify a student for employment.
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The French Culinary Institute is dedicated to furthering the use of technology in the kitchen because we believe that technology can help us make better food. |
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David Arnold
Director of Culinary Technology |
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The International Culinary Center
The French Culinary Institute
The Italian Culinary Academy
