Culinary Management Course
Master bistro operations with this Culinary Management Course. Learn menu engineering, costing and pricing, team communication, and kitchen flow to boost profit, cut waste, and deliver consistent, guest-focused gastronomy in any urban setting.

flexible workload of 4 to 360h
valid certificate in your country
What will I learn?
The Culinary Management Course gives you practical tools to run a profitable, modern bistro. Learn to research your market, design smart menus, control food cost, and price dishes strategically. Build efficient kitchen layouts, streamline service flow, and reduce waste. Strengthen team communication, training, and quality control while creating a balanced, seasonal menu that keeps guests returning.
Elevify advantages
Develop skills
- Bistro market insight: turn guest research into winning, on-trend menus.
- Menu costing & pricing: build costed recipes and set profitable, smart prices fast.
- Kitchen systems: design SOPs, prep flows, and inventory to cut waste and delays.
- Team leadership: run briefs, training, and KPIs for consistent, high-level service.
- Menu engineering: craft seasonal, low-waste menus that boost margin and appeal.
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 workloadWhat our students say
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