Kendall College and Cuisine Solutions Launch Online Sous-Vide Training Course

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Successful completion of the online course provides professionals with a certificate of participation and CREA-sponsored certification in the sous-vide technique and sous-vide HACCP safety principles.

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Kendall College, in partnership with the Culinary Research and Education Academy (CREA), the education arm of Cuisine Solutions, has launched the Sous-Vide Technique Master Class. This self-paced online course addresses the modern-day technique of sous-vide and the HACCP safety process, exposing the learner to 40-plus years of research conducted by Bruno Goussault, chief scientist of Cuisine Solutions and founder of CREA.

Upon successful completion of the course, culinary professionals will receive a certificate of participation from Kendall College and a CREA-sponsored certification in the sous-vide technique and sous-vide HACCP safety principles.

“For culinary professionals, this sous-vide course provides vital knowledge for growing their culinary repertoire,” said Emily Williams Knight, President of Kendall College. “The science of sous-vide cooking is used in leading restaurants around the world, but there is a lack of proper training in the technique, especially in the area of safety. Increasing the knowledge of culinary professionals in this area is a must for sous-vide to become a core part of the modern commercial kitchen. What CREA and Kendall College offer is the next level of culinary education for chefs to be competitive in today’s top kitchens.”

“The partnership between CREA and Kendall College will combine four decades of sous-vide know-how with one of the best culinary schools in the world, culminating in this online sous-vide master course,” said Gerard Bertholon, Chief Strategy Officer for Cuisine Solutions. “The online course provides a wealth of resources for those who wish to be educated about sous-vide, whether they're learning the basics or enhancing their existing knowledge. Through this course, we will be better able to educate both the novice enthusiast and the food service professional in all aspects of this superior slow-cooking method.”
The Sous-Vide Technique Master Class is available for purchase at sousvide.kendall.edu.

MORE INFO: http://sousvide.kendall.edu

About the Kendall College School of Culinary Arts:
Kendall College, founded in 1934, is located in Chicago and is a member of the Laureate International Universities network. Kendall offers undergraduate degrees in business, culinary arts, early childhood education and hospitality management to a diverse and passionate community of more than 1,650 students. The curriculum combines strong academics with practical experience and international educational opportunities that help give students in business, hospitality and culinary arts programs the skills and expertise to be leaders in their professions. Kendall College was ranked the number one program in Chicago for preparing students for careers in hospitality management and culinary arts in a survey of management at Chicago's leading hotels and Michelin Guide restaurants (TNS Global – 2013 Survey). The American Culinary Federation Education Foundation Accrediting Commission has accredited the Culinary Arts associate program since 1988 and the Baking and Pastry associate program since 2008. Kendall College is accredited by The Higher Learning Commission and a member of the North Central Association of Colleges and Schools, ncahlc.org; 312.263.0456. For more information, visit Kendall.edu

About the Culinary Research and Education Academy:
The Culinary Research and Education Academy (CREA) was founded by chief scientist Bruno Goussault in 1991 in Paris, France. Since that time, Bruno and the team of engineers at CREA have trained over forty-three Michelin three-starred chefs regarding this innovative cooking method. While utilizing Bruno Goussault's 40-plus years of experience working with the sous-vide method, CREA has also trained, consulted, and provided research solutions for worldwide food service operations. Particularly in the last decade, CREA has helped reinvent sous-vide and redefine the way food is prepared in the world's top kitchens. For more information visit http://www.lecrea.com

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Kyle Trompeter
Kendall College
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