Professional Culinary Course
Master the hot line with the Professional Culinary Course. Learn menu design, recipe costing, food safety, mise en place, plating standards, and service timing to run a high-performing, profitable kitchen in modern gastronomy. This course equips you with practical skills for efficient bistro operations, cost control, and consistent quality in every service.

from 4 to 360h flexible workload
certificate valid in your country
What will I learn?
The Professional Culinary Course provides practical tools to design standardised recipes, plan portions, and build cohesive bistro-style menus. Master efficient mise en place, hot line techniques, and precise plating while managing food costs, inventory, and waste. Enhance food safety, sanitation, and workflow for smoother, faster services with unwavering quality on each plate.
Elevify advantages
Develop skills
- Pro recipe design: Scale, portion, and standardise dishes for pro service.
- Hot line execution: Apply searing, roasting, and timing for rush service.
- Food safety mastery: Control temps, prevent cross-contact, and document holds.
- Cost and waste control: Calculate plate costs and cut waste with smart prep.
- Plating consistency: Use systems and QC checks for repeatable restaurant plates.
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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Course in PDF