Basic Culinary Course
This course provides foundational culinary skills for hot line operations, focusing on preparation, execution, and safety to deliver consistent, high-quality dishes under pressure.

from 4 to 360h flexible workload
valid certificate in your country
What will I learn?
The Basic Culinary Course equips you with practical skills ready for service to prepare consistent, high-quality dishes. You will learn standard portions, safe cooking temperatures, and key food science principles. Gain mastery in hot line operations for chicken, pasta, and vegetables, including sauces, timing, and plating techniques. Develop solid mise en place routines, station organisation, and food safety measures to ensure every dish is accurate, hot, and served on time.
Elevify advantages
Develop skills
- Hot line execution: preparing pan sauces, searing, and cooking pasta and vegetables to service standards.
- Mise en place mastery: quick preparation, efficient scheduling, and well-stocked stations.
- Portion and doneness control: standard yields, temperatures, and managing carryover cooking.
- Line management under pressure: handling ticket flow, multitasking, and clear communication.
- Food safety compliance: HACCP fundamentals, preventing cross-contamination, and maintaining hygiene.
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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