Cooking Management Course
Master kitchen operations with the Cooking Management Course. Learn HACCP, food safety, inventory, menu engineering, food cost control, staffing, and waste reduction to boost profit and consistency in any professional gastronomy setting.

from 4 to 360h flexible workload
valid certificate in your country
What will I learn?
The Cooking Management Course gives you practical tools to run a safe, profitable kitchen. Learn HACCP routines, labeling and storage standards, smart inventory control, par levels, and ordering systems that prevent waste and stock-outs. Master food cost metrics, menu engineering, portion control, labor planning, and continuous improvement so every shift is organized, compliant, and financially efficient.
Elevify advantages
Develop skills
- HACCP kitchen control: run safe, compliant food routines in any pro kitchen.
- Smart inventory control: set pars, order tight, and stop stock-outs fast.
- Menu engineering: cost recipes, price plates, and boost menu profitability.
- Labor and scheduling: build lean rosters, cut overtime, and raise productivity.
- Waste and yield mastery: track waste, use trim smartly, and lift food margins.
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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