Identify the basic principles of sous vide cooking.
Explain the advantages and disadvantages of this cooking technique.
Apply vacuum packing and cooking techniques appropriate to the food.
Analyse the appropriate times and temperatures for different types of food.
Explain the history and development of sous vide cooking
Identify the gastronomic, hygienic and economic advantages of this technique
Select the right equipment for sous vide cooking
Apply good hygiene and food safety practices
Master the packaging processes, cooking and preserving processes
Apply vacuum cooking techniques for different types of food
Adjust cooking parameters (temperature, time, vacuum quality) according to the product
Prepare food correctly before vacuum packing
Control the specific cooking requirements for vegetables, fish, meat and desserts
.
Certification of prior learning
Maximum total duration of 21 hours
The duration of the course is indicative and will be determined according to your profile.
All audiences
BEP, CAP in the field or first general or equivalent professional experience.
5 to 10 trainees
Teaching method
Fully classroom-based training
Teaching methods
Group lessons
Equipment
Equipped technical platforms
Room equipped with networked computer workstations
Unmarked room with video projector
Monitoring and individualisation
Positioning upstream of entry into training.
Taking into account the satisfaction of beneficiaries during and at the end of training.
For beneficiaries with disabilities: possible adaptation of training and certification methods, support by the TH referent.
In order to improve the quality of our service, you can send us your suggestions or complaints using the form available on our website.
Education Nationale certified teachers, Bac +3 trainers with significant experience in adult training, professional speakers.
Trainers experienced in individualising learning.
Professional project
Total price including VAT : 560.00 € Hourly rate : 40.00
Hourly rate including VAT: €40.00 .
This price is indicative and non-contractual. Depending on your status, this course may be fully financed. Contact us.
Positioning test by appointment.
Interview by appointment.
Training is available between 15 and 45 days before the start of the course, depending on the funding body. Please contact us.
from 9 March 2026 to 31 December 2026
from 9 March 2026 to 31 December 2026
Cette formation peut être financée par différents partenaires : Etat, collectivités territoriales, entreprises, OPCO,... (sous conditions). Nous vous remettrons un devis personnalisé et vous aiderons à constituer votre dossier de demande de financement.
Cette formation peut être financée par différents partenaires : Etat, collectivités territoriales, entreprises, OPCO,... (sous conditions). Nous vous remettrons un devis personnalisé et vous aiderons à constituer votre dossier de demande de financement.
Exercising in companies in the catering trade sectors
Access for people with disabilities
Accessible to people with disabilities .
By the end of the course, you'll be able to master the fundamental principles of sous vide cooking, identifying its advantages and limitations, and to implement sous vide and cooking techniques, precisely adapting times and temperatures to different foods.
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