Cooking Management Course
This course equips aspiring kitchen managers with essential skills to oversee safe, efficient, and profitable food operations, covering compliance, inventory, costing, and team management.

from 4 to 360h flexible workload
valid certificate in your country
What will I learn?
The Cooking Management Course provides practical tools to manage a safe and profitable kitchen. You will learn HACCP procedures, labelling and storage guidelines, efficient inventory management, par levels, and ordering systems to avoid waste and shortages. Gain expertise in food cost calculations, menu design, portion management, staff planning, and ongoing enhancements to ensure every shift is well-organised, compliant, and cost-effective.
Elevify advantages
Develop skills
- HACCP kitchen control: run safe, compliant food routines in any pro kitchen.
- Smart inventory control: set pars, order tight, and stop stock-outs fast.
- Menu engineering: cost recipes, price plates, and boost menu profitability.
- Labor and scheduling: build lean rosters, cut overtime, and raise productivity.
- Waste and yield mastery: track waste, use trim smartly, and lift food margins.
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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