Cooking Management Course
This course equips you with essential management skills for running a professional kitchen efficiently, safely, and profitably, covering compliance, inventory, costing, and team optimization.

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 standards, efficient inventory control, par levels, and ordering systems to avoid waste and shortages. Gain expertise in food cost calculations, menu engineering, portion control, labour planning, and ongoing improvements to ensure every shift is well-organised, compliant, and financially sound.
Elevify advantages
Develop skills
- HACCP kitchen control: manage safe, compliant food operations in any professional kitchen.
- Smart inventory control: establish par levels, order efficiently, and prevent stock-outs quickly.
- Menu engineering: calculate recipe costs, set plate prices, and enhance menu profitability.
- Labour and scheduling: create efficient rosters, reduce overtime, and improve productivity.
- Waste and yield mastery: monitor waste, utilise trimmings effectively, and increase food margins.
Suggested summary
Before starting, you can change the chapters and 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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