Culinary Management Course
This course equips aspiring culinary managers with essential skills to run a successful bistro, covering market research, menu design, cost control, operational efficiency, team management, and sustainable menu engineering.

from 4 to 360h flexible workload
valid certificate in your country
What will I learn?
The Culinary Management Course provides practical tools to manage a profitable, modern bistro. Learn to research your market, design smart menus, control food costs, and price dishes strategically. Build efficient kitchen layouts, streamline service flow, and reduce waste. Strengthen team communication, training, and quality control while creating a balanced, seasonal menu that keeps guests returning.
Elevify advantages
Develop skills
- Bistro market insight: turn guest research into winning, on-trend menus.
- Menu costing & pricing: build costed recipes and set profitable, smart prices fast.
- Kitchen systems: design SOPs, prep flows, and inventory to cut waste and delays.
- Team leadership: run briefs, training, and KPIs for consistent, high-level service.
- Menu engineering: craft seasonal, low-waste menus that boost margin and appeal.
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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