Cooking Management Course
This course provides essential skills for managing a professional kitchen, focusing on safety, efficiency, and profitability through HACCP compliance, inventory control, menu planning, staff management, and waste reduction techniques.

from 4 to 360h flexible workload
valid certificate in your country
What will I learn?
The Cooking Management Course equips you with practical tools to manage a safe and profitable kitchen. You'll 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 runs smoothly, meets regulations, and achieves financial efficiency.
Elevify advantages
Develop skills
- HACCP kitchen oversight: implement safe and compliant food handling 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.
- Staff 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 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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