Cook Training Course
This course equips aspiring cooks with essential skills to excel in a professional kitchen, focusing on sauté station management, knife techniques, food safety, and efficient service delivery for a 40-cover lunch.

flexible workload of 4 to 360h
valid certificate in your country
What will I learn?
The Cook Training Course provides focused, hands-on training to manage a sauté station confidently. Learn accurate knife techniques, efficient preparation sequencing, and intelligent station arrangement for a 40-cover lunch service. Master food safety, time-temperature management, hygiene, labelling, and FIFO principles, along with cleaning procedures, inspection preparedness, and basic local regulations to deliver consistently safe, high-quality dishes in any busy kitchen.
Elevify advantages
Develop skills
- Professional sauté station setup: arrange tools, heat, and mise en place for quick service.
- Expert knife skills: sharpen, choose, and chop vegetables, herbs, cheese, and chicken.
- Food safety expertise: manage time-temperature, hygiene, and cross-contamination risks.
- Service flow management: handle orders, batch versus à la minute, and peak-hour efficiency.
- Preparation and closing routines: optimise checklists, cleaning, labelling, and storage.
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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