Professional Kitchen Course
This course provides essential skills for managing a professional kitchen in a small hotel, covering layout design, food safety, preparation techniques, menu planning, 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 will learn about efficient layouts, station arrangements, hygiene and food safety, controls for receiving and storing supplies, and the fundamentals of HACCP. Additionally, you will gain expertise in classical and contemporary cooking methods, mise en place, preparation scheduling, cost management, waste minimisation, designing menus based on seasons, and coordinating service times to achieve reliable and profitable outcomes.
Elevify advantages
Develop skills
- Professional kitchen layout: design efficient, safe workflows for small hotels.
- Food safety mastery: apply HACCP, hygiene, and receiving controls every day.
- Fast mise en place: plan preparation, station tasks, and smooth service for small teams.
- Menu and costing: create seasonal hotel menus with strict food cost control.
- Service timing: coordinate front-of-house and back-of-house, pace courses, and manage 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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