Cooking Management Course
This course equips aspiring kitchen managers with essential skills to operate efficient, compliant, and profitable food service operations through hands-on training in safety protocols, inventory management, cost control, and team scheduling.

4 to 360 hours flexible workload
valid certificate in your country
What will I learn?
The Cooking Management Course provides practical tools to run a safe, profitable kitchen. Learn HACCP routines, labelling and storage standards, smart inventory control, par levels, and ordering systems that prevent waste and stock-outs. Master food cost metrics, menu engineering, portion control, labour planning, and continuous improvement so every shift is organised, compliant, and financially efficient.
Elevify advantages
Develop skills
- HACCP kitchen control: run safe, compliant food routines in any pro kitchen.
- Smart inventory control: set pars, order tight, and stop stock-outs fast.
- Menu engineering: cost recipes, price plates, and boost menu profitability.
- Labour and scheduling: build lean rosters, cut overtime, and raise productivity.
- Waste and yield mastery: track waste, use trim smartly, and lift food margins.
Suggested summary
Before starting, you can change the chapters and the 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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