Cooking Management Course
This course provides essential skills for managing a professional kitchen efficiently, focusing on safety, cost control, and operational excellence to ensure profitability and compliance.

from 4 to 360h flexible workload
valid certificate in your country
What will I learn?
The Kitchen Management Course equips you with practical tools to operate a safe and profitable kitchen. You will learn HACCP procedures, labelling and storage guidelines, effective inventory management, par levels, and ordering systems that avoid waste and shortages. Gain expertise in food cost calculations, menu design, portion management, staff planning, and ongoing enhancements to ensure every shift is well-organised, compliant, and cost-effective.
Elevify advantages
Develop skills
- HACCP kitchen oversight: manage safe and compliant food processes in any professional kitchen.
- Effective inventory management: establish par levels, order efficiently, and prevent shortages quickly.
- Menu design: calculate recipe costs, set plate prices, and increase menu profitability.
- Staffing and scheduling: create efficient rosters, reduce overtime, and improve productivity.
- Waste and yield control: monitor waste, utilise trimmings wisely, and enhance food margins.
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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