Hotel Management Cooking Course
This course equips aspiring hotel chefs with essential skills in high-end Mediterranean cooking, focusing on advanced techniques, menu planning, and service execution for upscale hotel environments serving up to 40 guests.

flexible workload from 4 to 360h
valid certificate in your country
What will I learn?
The Hotel Management Cooking Course provides practical, effective training to manage upscale coastal Mediterranean services for 40 guests. You will learn advanced preparation, sous-vide and modernist methods, menu planning, dietary adjustments, food safety, HACCP, and quality assurance, along with accurate plating, pairings, and service timing to improve consistency, cost management, and guest satisfaction 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 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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