Cook Training Course
This course equips aspiring cooks with essential skills for managing a sauté station in a professional kitchen, emphasizing safety, efficiency, and precision during high-volume service.

from 4 to 360h flexible workload
valid certificate in your country
What will I learn?
The Cook Training Course provides focused, hands-on training to manage a sauté station with confidence. You will learn precise knife skills, efficient preparation sequencing, and smart station setup for a 40-cover lunch service. Master food safety, time-temperature control, hygiene, labelling, and FIFO principles, along with cleaning routines, inspection readiness, and basics of local regulations to serve consistently safe, high-quality dishes in any busy kitchen.
Elevify advantages
Develop skills
- Professional sauté station setup: organise tools, heat, and mise en place for quick service.
- Professional knife work: sharpen, select, and cut vegetables, herbs, cheese, and chicken.
- Food safety mastery: control time-temp, hygiene, and cross-contamination risks.
- Service flow control: manage orders, batch versus à la minute, and rush efficiency.
- Prep and closing routines: streamline checklists, cleaning, labelling, and storage.
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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