Professional Kitchen Course
This course provides essential skills for managing a professional kitchen in a small hotel, covering layout, safety, cooking techniques, menu planning, and service coordination for efficient and profitable operations.

flexible workload of 4 to 360h
valid certificate in your country
What will I learn?
The Professional Kitchen Course equips you with practical skills to manage a small hotel kitchen confidently. You will learn efficient layouts, station setups, hygiene and food safety, receiving and storage controls, plus basics of HACCP. Gain mastery in classical and modern cooking methods, mise en place, prep scheduling, cost control, waste minimisation, seasonal menu creation, and precise service timing for reliable, 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 prep, 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 peak rushes.
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 workloadWhat our students say
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