Cooking Management Course
This course equips aspiring kitchen managers with essential skills for safe, efficient, and profitable food operations, covering compliance, inventory, costing, and team management.

flexible workload from 4 to 360h
valid certificate in your country
What will I learn?
The Cooking Management Course provides practical tools to manage 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 design, portion management, staff planning, and ongoing enhancements to ensure every shift is well-organised, compliant, and cost-effective.
Elevify advantages
Develop skills
- HACCP kitchen oversight: manage safe and compliant food operations in any professional kitchen.
- Efficient inventory management: establish par levels, order precisely, and prevent stock shortages quickly.
- Menu design: calculate recipe costs, set plate prices, and enhance menu profitability.
- Staffing and scheduling: create efficient rosters, reduce overtime, and improve productivity.
- Waste and yield expertise: monitor waste, utilise trimmings effectively, and increase food margins.
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 workload.What our students say
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