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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 Fundamentals of the Sous-Vide Technique and Sous-Vide HACCP Safety Training will receive a CREA-sponsored level I certification in the Sous-Vide Technique. These sections are presented together in a self-paced online master class.

  • Sous Vide Technique Online Master Class

    The Sous Vide Technique Online Master Class is available through Kendall College's School of Culinary Arts.* The convenient, self-paced online curriculum is designed for culinary professionals who seek expert training and certification in the sous vide process. The class presents the techniques of sous vide as researched and developed by expert Bruno Goussault.

    Sous Vide Technique Online Master Class

    Part I – Participants will focus on applied use of sous vide in food preparation.
    Part II – Participants will learn the HACCP safety principles and how they apply to sous vide.

    *Class is non-credit bearing.

    You will:

    • Gain a competitive advantage with knowledge of and expertise with one of the most cutting-edge advancements in contemporary cooking.
    • Receive formal training that conforms to Hazard Analysis Critical Control Points (HACCP) standards.
    • Successfully complete the course assessments and receive Level I Sous Vide Certification from CREA.
    • Earn 6 CEHs through the American Culinary Federation upon successful completion of the course.

    Register for class      

  • 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.

    Dates: December 2-4, 2014
    Location: Chicago

    For more information and to sign up go to