Hotel Management Cooking Course
This course provides comprehensive training in hotel kitchen management, focusing on Mediterranean cuisine for high-end service, covering techniques, safety, and operational efficiency.

4 to 360 hours flexible workload
valid certificate in your country
What will I learn?
The Hotel Management Cooking Course delivers practical, high-impact training to run refined coastal Mediterranean services for 40 guests. Learn advanced prep, sous-vide and modernist techniques, menu design, dietary accommodation, food safety, HACCP, and quality control, plus precise plating, pairing, and service timing to elevate consistency, cost control, and guest satisfaction in any high-end hotel kitchen.
Elevify advantages
Develop skills
- High-end food safety: apply HACCP, traceability and strict hotel hygiene.
- Advanced prep and plating: design balanced, modern coastal Mediterranean dishes.
- Menu and costing: build 4-course menus for 40 guests with precise portions.
- Modern techniques: use sous-vide, confit, foams and gels for consistent results.
- Service execution: organise stations, timing and staff for smooth hotel service.
Suggested summary
Before starting, you can change the chapters and the workload. Choose which chapter to start with. Add or remove chapters. Increase or decrease the course workload.What our students say
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