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Kendall College, in partnership with the education arm of Cuisine Solutions, the Culinary Research and Education Academy (CREA), present an online based curriculum for the culinary professional. These self-paced courses address the history of sous vide and its modern day application, exposing the learner to over 40 years of research conducted by Bruno Goussault, chief-scientist of Cuisine Solutions and founder of CREA.
Each of these courses results in a completion certificate, and professionals who successfully complete the Sous-Vide 101 course and the four Sous-Vide Advanced Training courses will receive a CREA-sponsored certification in the sous-vide technique. The Sous-Vide 101 course also includes a Sous-Vide HACCP training. Kendall and CREA also offer an opportunity for professionals who have completed these courses to come to an in-person workshop to put into practice their newly learned skills along side Bruno Goussault in the Cuisine Solutions Sous-Vide Training Kitchen at Kendall College.
SOUS-VIDE 101: Sous-Vide Fundamentals
The first in the Kendall/CREA Sous-Vide Professional Education Series, this course introduces the culinary professional to the sous-vide process.
ADVANCED SOUS-VIDE TRAINING: Meat & Poultry
ADVANCED SOUS-VIDE TRAINING: Fruits & Vegetables
ADVANCED SOUS-VIDE TRAINING: Fish & Shellfish
ADVANCED SOUS-VIDE TRAINING: Desserts & Sauces
Campus-based Sous-Vide Workshop
Professionals who have completed the online sous-vide curriculum will have the opportunity to put into practice their newly learned skills at this campus-based workshop, led by Bruno Goussault, held in the Cuisine Solutions Sous-Vide Training Kitchen at Kendall College.
Delving deeper into specific sous-vide techniques, the following advanced courses will elaborate on Bruno
Goussault's years of research and the nuances of sous-vide: