Hotel Management Cooking Course
This course equips participants with essential skills for managing high-end hotel kitchens, focusing on Mediterranean cuisine preparation, modern techniques, menu development, and service coordination to ensure exceptional guest experiences.

from 4 to 360h flexible workload
valid certificate in your country
What will I learn?
The Hotel Management Cooking Course provides practical, effective training to manage sophisticated coastal Mediterranean services for 40 guests. You will learn advanced preparation, sous-vide and modernist methods, menu planning, dietary adjustments, food safety, HACCP, and quality assurance, along with accurate plating, pairings, and service timing to improve consistency, cost management, and guest satisfaction in any upscale hotel kitchen.
Elevify advantages
Develop skills
- High-end food safety: implement HACCP, traceability, and rigorous hotel hygiene standards.
- Advanced preparation and plating: create balanced, contemporary coastal Mediterranean dishes.
- Menu and costing: develop 4-course menus for 40 guests with exact portion sizes.
- Modern techniques: apply sous-vide, confit, foams, and gels for reliable outcomes.
- Service execution: coordinate stations, timing, and staff for seamless hotel service.
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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