Hotel Management Cooking Course
Master hotel management cooking with coastal Mediterranean flair. Gain skills in advanced techniques like sous-vide and modernist methods, HACCP food safety, menu design for 40 guests, precise plating, dietary accommodations, and quality control to ensure consistent, high-end gastronomy and guest satisfaction in hotel kitchens.

flexible workload of 4 to 360h
valid certificate in your country
What will I learn?
This Hotel Management Cooking Course offers hands-on training for delivering upscale coastal Mediterranean services for 40 guests. Master advanced preparation, sous-vide, modernist techniques, menu planning, dietary needs, food safety via HACCP, quality checks, plating, pairings, and service timing to boost consistency, manage costs, and delight guests in premium hotel settings.
Elevify advantages
Develop skills
- High-end food safety: apply HACCP, traceability and strict hotel hygiene standards.
- Advanced prep and plating: design balanced, modern coastal Mediterranean dishes.
- Menu and costing: build 4-course menus for 40 guests with precise portions.
- Modern techniques: use sous-vide, confit, foams and gels for consistent results.
- Service execution: organize stations, timing and staff for smooth hotel service.
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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