Cooking Management Course
This course equips you with essential skills for efficient kitchen operations, focusing on safety, cost control, and team management to run a profitable and compliant kitchen.

from 4 to 360h flexible workload
valid certificate in your country
What will I learn?
The Kitchen Management Course provides practical tools to manage a safe and profitable kitchen. You will learn HACCP procedures, labelling and storage guidelines, effective inventory management, par levels, and ordering systems to avoid waste and shortages. Gain expertise in food cost calculations, menu design, portion control, staff planning, and ongoing improvements to ensure every shift is well-organised, compliant, and cost-effective.
Elevify advantages
Develop skills
- HACCP kitchen oversight: manage safe and compliant food processes in any professional kitchen.
- Effective inventory management: establish par levels, order efficiently, and prevent shortages quickly.
- Menu design: calculate recipe costs, set plate prices, and increase menu profitability.
- Staffing and scheduling: create efficient rosters, reduce overtime, and improve productivity.
- Waste and yield control: monitor waste, utilise trimmings wisely, and enhance 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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