Hotel Management Cooking Course
This course equips aspiring hotel chefs with essential skills for managing high-volume, fine-dining Mediterranean cuisine, focusing on safety, innovation, and efficient service.

from 4 to 360h flexible workload
valid certificate in your country
What will I learn?
The Hotel Management Cooking Course provides practical training to manage fine coastal Mediterranean meals for 40 guests. You will learn advanced food preparation, sous-vide and modern cooking methods, menu planning, handling special diets, food safety, HACCP, and quality checks, along with exact plating, food pairing, and service timing to improve consistency, control costs, and boost guest happiness in any top hotel kitchen.
Elevify advantages
Develop skills
- High-end food safety: apply HACCP, traceability and strict hotel hygiene.
- Advanced prep and plating: design balanced, modern coastal Mediterranean dishes.
- Menu and costing: build 4-course menus for 40 guests with precise portions.
- Modern techniques: use sous-vide, confit, foams and gels for consistent results.
- Service execution: organize stations, timing and staff for smooth hotel service.
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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