Professional Kitchen Course
Master the professional kitchen: design efficient stations, ensure food safety, refine classical techniques, control costs, reduce waste, and build seasonal menus that keep a small hotel restaurant running smoothly and profitably.

4 to 360 hours of flexible workload
valid certificate in your country
What Will I Learn?
The Professional Kitchen Course gives you practical skills to run a compact hotel kitchen with confidence. Learn efficient layout, station setup, hygiene and food safety, receiving and storage controls, plus HACCP basics. Master classical and modern cooking techniques, mise en place, prep scheduling, cost control, waste reduction, seasonal menu design, and smooth service timing for consistent, profitable results.
Elevify Differentials
Develop Skills
- Professional kitchen layout: design efficient, safe, small-hotel workflows.
- Food safety mastery: apply HACCP, hygiene, and receiving controls daily.
- Fast mise en place: plan prep, station tasks, and smooth small-team service.
- Menu and costing: build seasonal hotel menus with tight food cost control.
- Service timing: coordinate FOH-BOH, pace courses, and handle peak rushes.
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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