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SOUS-VIDE INTENSIVE - 2 CLASSES
OVERVIEW |
CALENDAR+FEES | APPLY NOW
Sign up for the Restaurant Management, Wine, and Culinary Technology Online Open House on February 25 from 6:30-7:15pm ET for an in-depth look at the program, or RSVP for an Open House Reception. Learn more. |
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.
Please note: If the start date that you are selecting is full, we will enroll you in the next available start date with that same schedule.
Schedule 1: Daytime Schedule
Monday & Tuesday, 9:00am – 5:00pm
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End |
Price |
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| September 13, 2010 |
September 14, 2010 |
$1,500 |
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Advanced Studies classes make great gifts! Purchase a gift certificate now.
 
We are always updating our course schedules. Please check back frequently for additional course dates. If you don’t see what you’re looking for, contact us at 888-324-CHEF.
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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