Basic Culinary Course
This course provides foundational culinary skills for efficient kitchen operations, focusing on execution, preparation, and safety.

4 to 360 hours flexible workload
valid certificate in your country
What will I learn?
The Basic Culinary Course gives you practical, service-ready skills to execute consistent, high-quality plates. Learn standard portions, safe cooking temperatures, and essential food science. Master hot line workflows for chicken, pasta, and vegetables, plus sauces, timing, and plating. Build strong mise en place habits, station organisation, and food safety practices so every dish leaves the pass accurate, hot, and on time.
Elevify advantages
Develop skills
- Hot line execution: pan sauces, searing, pasta and veg cooked to service standard.
- Mise en place mastery: fast prep, smart scheduling, and fully loaded stations.
- Portion and doneness control: standard yields, temps, and carryover management.
- Line management under pressure: ticket flow, multitasking, and clear communication.
- Food safety compliance: HACCP basics, cross-contamination control, and hygiene.
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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