Professional Kitchen Course
This course provides essential skills for managing a professional kitchen in a small hotel, focusing on layout, safety, preparation, menu development, and service coordination to ensure efficiency and profitability.

from 4 to 360h flexible workload
valid certificate in your country
What will I learn?
The Professional Kitchen Course equips you with practical skills to manage a small hotel kitchen effectively. You'll learn about efficient layouts, station setups, hygiene and food safety, receiving and storage procedures, and basic HACCP principles. Gain expertise in classical and modern cooking methods, mise en place, preparation scheduling, cost management, waste minimisation, seasonal menu creation, and precise service timing to achieve reliable and profitable outcomes.
Elevify advantages
Develop skills
- Professional kitchen layout: design efficient and safe workflows for small hotels.
- Food safety mastery: implement HACCP, hygiene, and receiving controls every day.
- Fast mise en place: organise preparation, station duties, and seamless service for small teams.
- Menu and costing: develop seasonal hotel menus with strict food cost management.
- Service timing: coordinate front-of-house and back-of-house, manage course pacing, and cope with busy periods.
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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