Culinary Management Course
This course provides essential skills for managing a modern bistro, covering market analysis, menu development, cost control, kitchen operations, team management, and menu engineering to ensure profitability and customer satisfaction.

from 4 to 360h flexible workload
valid certificate in your country
What will I learn?
The Culinary Management Course equips you with practical tools to manage a profitable, modern bistro. You will learn to study your market, create clever menus, manage food expenses, and price dishes wisely. Design effective kitchen setups, improve service processes, and minimise waste. Enhance team interaction, staff training, and quality checks while developing balanced, seasonal menus that bring customers back.
Elevify advantages
Develop skills
- Bistro market insight: transform customer research into successful, trendy menus.
- Menu costing & pricing: develop costed recipes and establish profitable, intelligent prices quickly.
- Kitchen systems: create SOPs, preparation flows, and inventory to reduce waste and hold-ups.
- Team leadership: conduct briefings, training, and KPIs for steady, top-quality service.
- Menu engineering: design seasonal, low-waste menus that increase profit and attractiveness.
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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