Cooking Management Course
This course provides essential skills for managing a professional kitchen, focusing on safety, efficiency, cost control, and staff management to ensure smooth and profitable operations.

4 to 360 hours of flexible workload
certificate valid in your country
What Will I Learn?
The Kitchen Management Course equips you with practical tools to operate a safe and profitable kitchen. You will learn HACCP procedures, labelling and storage guidelines, efficient inventory management, par levels, and ordering systems to avoid waste and shortages. Gain expertise in food cost calculations, menu planning, portion management, staff rostering, and ongoing enhancements to ensure every shift is well-organised, compliant, and cost-effective.
Elevify Advantages
Develop Skills
- HACCP kitchen oversight: implement safe and compliant food handling in any professional kitchen.
- Efficient inventory management: establish par levels, order precisely, and prevent stock shortages quickly.
- Menu planning: calculate recipe costs, set plate prices, and enhance menu profitability.
- Staff rostering and scheduling: create efficient schedules, reduce overtime, and improve productivity.
- Waste and yield control: monitor waste, utilise trimmings effectively, and increase 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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