Blanching & Shocking

Blanching & Shocking is an original Mai Studies programme in thermal techniques & cooking methods. Over 4 weeks and roughly 20 guided hours you work through recorded classes, written notes, practical activities, knowledge checks and assessed tasks marked against a published rubric with an 80% pass mark. In this programme: Fixing chlorophyll levels and preserving structural crispness. All material is written in-house. Mai Studies is independent: no official examination content, question bank, recording or branding from any certification body is reproduced, and completion leads to a Mai Studies completion certificate rather than a regulated or accredited qualification.

4 weeks 20 guided hours Beginner

Join membership to study

Included with Mai Studies membership at no extra cost. Fee waivers are available through scholarships and open access.

What you will achieve

Explain the core principles of blanching & shocking in plain language
Apply the methods safely and correctly to realistic scenarios
Produce a documented portfolio piece assessed against a published rubric
Plan your next steps in blanching & shocking

Entry guidance

— No prior experience needed
— A computer and a reliable internet connection

Original Mai Studies learning material. This is a professional completion programme, not a regulated qualification or university accreditation.

Programme syllabus

3 applied modules

Foundations of Blanching & Shocking

Core concepts, vocabulary and working environment for blanching & shocking.

Applied practice in Blanching & Shocking

Hands-on work that turns theory into a repeatable method for blanching & shocking.

Portfolio project, assessment and next steps

Produce assessed evidence of your capability and plan the study that follows this programme.