Professional Culinary Course
Master the hot line in the Professional Culinary Course. Gain skills in menu design, recipe costing, food safety, mise en place, plating standards, and service timing to operate a high-performing, profitable kitchen in modern gastronomy. This course equips you with practical tools for efficient bistro-style operations, portion planning, inventory control, and consistent quality plating while minimising costs and waste.

4 to 360 hours flexible workload
valid certificate in your country
What will I learn?
The Professional Culinary Course provides practical tools to create standardised recipes, plan portions, and develop cohesive bistro menus. Master efficient mise en place, hot line techniques, precise plating, food cost control, inventory management, and waste reduction. Enhance food safety, sanitation, and workflow for smoother, faster service with consistent quality on every plate.
Elevify advantages
Develop skills
- Pro recipe design: Scale, portion, and standardise dishes for pro service.
- Hot line execution: Apply searing, roasting, and timing for rush service.
- Food safety mastery: Control temps, prevent cross-contact, and document holds.
- Cost and waste control: Calculate plate costs and cut waste with smart prep.
- Plating consistency: Use systems and QC checks for repeatable restaurant plates.
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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