Cook Training Course
This course equips aspiring cooks with essential skills for managing a sauté station in a professional kitchen, emphasizing safety, efficiency, and high-quality service.

from 4 to 360h flexible workload
valid certificate in your country
What will I learn?
The Cook Training Course provides focused, hands-on training to manage a sauté station with assurance. Gain accurate knife techniques, effective preparation order, and clever station arrangement for a 40-cover lunch service. Excel in food safety, time-temperature management, hygiene, labelling, and FIFO principles, along with cleaning procedures, inspection preparation, and essential local regulations to deliver consistently safe, top-quality meals in any busy kitchen.
Elevify advantages
Develop skills
- Professional sauté station setup: arrange tools, heat, and mise en place for quick service.
- Professional knife skills: sharpen, choose, and slice vegetables, herbs, cheese, and chicken.
- Food safety expertise: manage time-temperature, hygiene, and cross-contamination hazards.
- Service flow management: handle orders, batch versus à la minute, and peak-time efficiency.
- Preparation and closing routines: optimise checklists, cleaning, labelling, and storage.
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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