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.

4 to 360 hours flexible workload
valid certificate in your country
What will I learn?
The Cooking Management Course provides practical tools to manage a safe, profitable kitchen. Learn HACCP procedures, labelling and storage standards, efficient inventory control, par levels, and ordering systems that prevent waste and stock-outs. Master food cost metrics, menu engineering, portion control, labour planning, and continuous improvement so every shift is organised, compliant, and financially efficient.
Elevify advantages
Develop skills
- HACCP kitchen control: run safe, compliant food procedures in any professional kitchen.
- Efficient inventory control: set pars, order precisely, and prevent stock-outs quickly.
- Menu engineering: cost recipes, price dishes, and enhance menu profitability.
- Labour and scheduling: create lean rotas, reduce overtime, and increase productivity.
- Waste and yield mastery: track waste, use trimmings effectively, and improve 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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