Culinary Arts & Restaurant Management Course
This Culinary Arts and Restaurant Management Course equips gastronomy professionals with essential skills in kitchen operations, menu engineering, food safety, and cost control to run a profitable urban restaurant delivering exceptional guest experiences through efficient layouts, team roles, smooth service, and financial tracking.

from 4 to 360h flexible workload
valid certificate in your country
What will I learn?
Gain practical skills to manage a small city restaurant effectively, covering efficient kitchen design, team roles, service flow, food safety, HACCP, quality control, menu creation, cost management, purchasing, prep planning, waste reduction, KPI tracking, and consistent guest satisfaction in a concise programme.
Elevify advantages
Develop skills
- Master kitchen operations by designing efficient stations and leading a lean team.
- Excel in food safety by applying HACCP, hygiene, and quality control during service.
- Engineer profitable menus by costing, pricing, and optimising compact offerings.
- Develop smart purchasing by sourcing, negotiating, and controlling costs from suppliers.
- Control restaurant finances by tracking KPIs, labour, waste, and weekly P&L.
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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