Professional Culinary Course
Master the hot line with the Professional Culinary Course. Learn menu design, recipe costing, food safety, mise en place, plating standards, and service timing to run a high-performing, profitable kitchen in modern gastronomy. This course equips you with essential skills for efficient kitchen operations, consistent quality, and cost-effective food production in a professional bistro setting.

from 4 to 360h flexible workload
valid certificate in your country
What will I learn?
The Professional Culinary Course gives you practical tools to design standardized recipes, plan portions, and build a cohesive bistro-style menu. Learn efficient mise en place, hot line techniques, and precise plating standards while controlling food cost, inventory, and waste. Strengthen food safety, sanitation, and workflow so every service runs smoother, faster, and with consistent quality on every plate.
Elevify advantages
Develop skills
- Pro recipe design: Scale, portion, and standardize dishes for pro service.
- Hot line execution: Apply searing, roasting, and timing for rush service.
- Food safety mastery: Control temps, prevent cross-contact, and document holds.
- Cost and waste control: Calculate plate costs and cut waste with smart prep.
- Plating consistency: Use systems and QC checks for repeatable restaurant plates.
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 workloadWhat our students say
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