Kitchen Operations & Culinary Training Courses: On-Site and Online

Industry-led kitchen management courses, culinary courses, and food safety training designed for restaurant kitchens, bakeries, and hospitality teams.

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Professional Kitchen Operations
5 Core Modules
50+ Topics Covered
100% Compliance Ready
Online Culinary Learning

Online Kitchen Operations & Culinary Learning

Our online kitchen management course online and professional culinary courses are designed to strengthen back-of-house operations while developing practical, job-ready culinary skills.

These programs support consistent execution, food safety compliance, and scalable kitchen performance across single and multi-outlet operations.

Explore Kitchen Operations Courses
On-site Professional Kitchen Training

On-Site Kitchen Operations & Culinary Training

Instructor-led, on-site kitchen operations and culinary training delivered in live kitchen environments to strengthen operational discipline, improve food safety practices, and elevate execution standards across restaurant teams.

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What You Gain from Our Kitchen Operations & Culinary Courses

Transform your kitchen operations with comprehensive training designed for real-world excellence.

💻

Online Kitchen Training

Flexible learning platform

✓ Flexible learning
✓ Custom LMS
✓ Analytics
✓ Mobile app

🎯 Additional Features

→ Multi-lingual content
→ Assessment & Joint certification
→ Comprehensive e-books & resources
→ Real-time progress tracking
→ Progressive modular content
🏢

On-Site Kitchen Training

Hands-on instruction

✓ Custom content
✓ Live training
✓ Assessments
✓ Op. review

📚 Training Modules

→ Personal Hygiene and professional grooming
→ Technical culinary skills
→ Supervisory development
→ Product & ingredient knowledge mastery
→ Yield & Cost control
Enroll Now View Curriculum

Who Should Enroll in Our Kitchen Operations Course

This kitchen management course and culinary training ecosystem is ideal for:

  • Restaurant and cloud kitchen owners
  • Kitchen managers and supervisors
  • Chefs and culinary professionals
  • Bakery and pastry teams
  • Beginners and culinary hobbyists
Professional Kitchen Operations

Why Most Kitchens Struggle Without Structured Training

Many kitchens fail to scale or maintain consistency due to lack of proper training systems and operational discipline.

  • No structured kitchen management course online
  • Inconsistent culinary skill levels
  • Poor food safety practices
  • High wastage and quality variation
  • Lack of standardized kitchen systems
  • Inadequate supervisor training
Kitchen Operations Management

Kitchen Operations Training by Adevo

Our comprehensive 6-step training approach ensures lasting results and measurable improvements across all levels of your kitchen operations.

1
🔍

Need Analysis

  • Kitchen audit and assessment
  • Quality and consistency review
  • Food safety evaluation
  • Team skill assessment
  • Management objectives
2
📋

Standards

  • SOP's & Kitchen Processes
  • Recipe standardization
  • Food safety protocols
  • Benchmark with Industry
3
🎯

Content Creation

  • Customized kitchen modules
  • Role-based training content
  • Practical guides and videos
  • Training Calendar & Plan
4
👨‍

Train

  • Hands-on culinary training
  • Kitchen operations workshops
  • Regular skill assessments
  • Evaluation & Progress Reports
5
📊

Measure

  • Performance Management System
  • Quality control metrics
  • Food safety compliance tracking
  • Customer feedback analysis
6
🔄

Re-assess, Refresher & Continuous Training

  • Ongoing skill development
  • New technique training
  • Periodic kitchen audits
  • Train the Trainer program

Kitchen Operations & Culinary Topics You Will Learn

Hover over each card to explore our comprehensive kitchen management and culinary training modules.

🔪
8 Hours
Kitchen Operations
View Topics ▼
Kitchen Operations
💡 Theory: 3h 🎯 Practical: 5h
• Kitchen Organization & Layout
• Workflow Optimization
• Inventory Management
• Stock Control & Ordering
• Cost Control & Wastage Reduction
• Equipment Maintenance
• Kitchen Safety Protocols
• Team Communication
👨‍
10 Hours
Culinary Skills
View Topics ▼
Culinary Skills
💡 Theory: 2h 🎯 Practical: 8h
• Basic to Advanced Knife Skills
• Cooking Methods & Techniques
• Recipe Development
• Menu Planning & Costing
• Plating & Presentation
• Flavor Profiling
• International Cuisines
• Ingredient Selection & Substitution
🛡️
7 Hours
Food Safety & HACCP
View Topics ▼
Food Safety & HACCP
💡 Theory: 4h 🎯 Practical: 3h
• HACCP Principles
• Food Hygiene Standards
• Temperature Control & Monitoring
• Cross-contamination Prevention
• Personal Hygiene Requirements
• Cleaning & Sanitization
• Pest Control Procedures
• Audit Preparation & Readiness
• Documentation & Record Keeping
🥐
10 Hours
Kitchen Management
View Topics ▼
Kitchen Management
💡 Theory: 3h 🎯 Practical: 7h
• Stores & Inventory Management
• Yield & Portion Control
• Recipe Costing and Cost Control
• Organization of Kitchen & Workstations
• People Management - Handling & Development
• Basics of Finance (Understanding the P&L)
Contact Us Explore Kitchen Operations & Culinary Topics

Compliance & Certification-Focused Training

Food Safety & Audit Readiness

Our programs include compliance-focused learning to prepare kitchen teams and managers for audits, certifications, and regulatory requirements.

  • Online Safety Course for Teams and Managers

Built to support consistent compliance across restaurant kitchens, cloud kitchens, and multi-outlet operations.

Why the hospitality industry trusts Adevo

Join hundreds of successful F&B businesses transforming their kitchen operations

⭐

Why Choose Adevo

The trusted partner for operational excellence in kitchen training

✓ Built specifically for operational kitchens
✓ Practical, execution-focused training
✓ Scalable for multi-outlet brands
✓ Online and on-site learning flexibility
✓ Trusted by growing F&B businesses
🎯

What You Gain

Measurable outcomes that transform your operations

→ Consistent food quality across teams
→ Improved kitchen discipline
→ Reduced compliance risk
→ Faster staff onboarding
→ Better operational control

Kitchen Operations & Culinary Course FAQs

Is this a full kitchen management and culinary management course?
Yes, it covers kitchen operations, culinary skills, and food safety comprehensively. Our program integrates practical kitchen management with advanced culinary techniques.
Are bakery and pastry courses suitable for beginners?
Yes, beginner-friendly learning paths are included. We start with fundamentals and progressively build to advanced techniques, making it suitable for all skill levels.
Is food safety certification included?
Food safety training is included, with certification options available. Our program prepares you for industry-recognized food safety certifications and audit readiness.
Can cloud kitchens use this training model?
Yes, the courses are designed for scalable, multi-location kitchens. Our training supports cloud kitchens, ghost kitchens, and multi-outlet operations with standardized processes.
Can I choose specific modules?
Yes our content is modular and you can create your own course structures
Is the content customisable?
Yes we undertake partial and full customized content development to meet your specific standards and SOP’s.
Is the content available in regional languages?
Yes we have multi-lingual content and can transform the existing content to a language of your choice

Build a Disciplined, High-Performance Kitchen

Explore Kitchen Management & Culinary Courses

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Adevo is a Bangalore based organization serving the skill and competency development needs of the hospitality industry in India through its multi channel customised programs and turn key consulting solutions.
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95hm Learning Solutions Pvt Ltd
CIN: U74999KA2020PTC138931
No 32, International Airport Road, Ganganagar Extension, Hebbal, Bangalore 560032
+91 9611800800
+91 9945204396
+91 76767 31148
contact@adevo.in
Bangalore, India
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Section I: Fundamental Modules

  • 1. Company Vision & Values
  • 2. Grooming & Hygiene
  • 3. Sanitation & safety
  • 4. Restaurant etiquette
  • 5. Functional communication
  • 6. Telephone handling
  • 7. Exception handling
  • 8. Special Occasions

Section IV: Supervisory Skills

  • 1. Supervisor Checklist
  • 2. Duty Assignment
  • 3. Staff Scheduling
  • 4. Daily Briefing
  • 5. Leadership Skills
  • 6. Continuous Training
  • 7. Sales Orientation
  • 8. Cash Management

Section III: Menu Knowledge

  • 1. Food Menu Items
  • 2. Item Descriptions
  • 3. Suggestive Selling
  • 4. Allergen Information
  • 5. Beverage Classification
  • 6. Bar Menu & Brands
  • 7. Mixers
  • 8. Cocktails & Mocktails

Section II: The Service Cycle

  • 1. Service Checklist
  • 2. Table & Restaurant Setup
  • 3. Taking Reservations
  • 4. Guest Greeting & Seating
  • 5. Order Taking
  • 6. Food & Beverage Service
  • 7. Service Gear Handling
  • 8. Silver Service
  • 9. Check Processing
  • 10. Guest Exit

Section I: Fundamental Modules

  • 1. Company Vision & Values
  • 2. Grooming & Hygiene
  • 3. Sanitation & safety
  • 4. Restaurant etiquette
  • 5. Functional communication
  • 6. Telephone handling
  • 7. Exception handling
  • 8. Special Occasions
Brendon Pereira
Co-Founder
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Brendon Pereira leads the areas of Business & Finance, Technology, and Strategic Consulting. With three decades of diverse experience, Brendon has worked in financial planning, corporate finance, and strategic management across various industries.
Prior to co-founding Adevo, he founded Brenridge Consulting, where he provided expertise in strategic planning, corporate finance, HR planning, and performance management. His prior roles include Consulting Chief Financial Officer at Kapston Facilities Management and Vice President – Corporate Planning & IT at Dusters Total Solution Services Private Limited, where he managed business planning, M&A, and IT & automation. Brendon also brings valuable operational experience from his time as Operations Manager at Reliance Industries Ltd (Petroleum Business) and earlier in hospitality as Unit Manager at TGI Fridays, and F&B Manager roles at Le Meridien, The Orchid Ecotel, and Hotel Marine Plaza.
Brendon’s educational background includes a Post Graduate Executive Management Program (MBA) from S.P. Jain Institute of Management & Research, an MDP in Mergers, Acquisitions & Restructuring from the Indian Institute of Management Ahmedabad, a BA in Political Science from the University of Mumbai, and a Hotel Management degree from the Institute of Hotel Management, Bangalore. He has also completed Level 1 of the CFA Charter from the CFA Institute, USA.
Krishna Shantakumar
Co-Founder
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Krishna Shantakumar, oversees content development, consulting, product development, and HR. With a career spanning three decades in the hospitality industry, Krishna’s journey began after graduating from the Institute of Hotel Management in Bangalore in 1995. An unyielding passion for food prompted him to boldly trade a traditional engineering path for his true calling, to forge a career in hospitality
Krishna’s extensive experience includes setting up a Hotel Management Institute in Chennai, a management trainee role with Ramanashree Group, pioneers in the budget business hotel segment, and successfully transforming Hotel Priyadarshini in Hospet. He then spent 21 years with the Aswati Group, where he played a pivotal role in expanding restaurants like EBONY, conceptualizing and designing multi-award-winning establishments such as The 13th Floor, ASEAN On The Edge, The Legend of Sikandar, Sindbad, Ebony Bistro, Dancing Wok, Katpadi Junction, and Panda House. Beyond this, Krishna has consulted on, executed, and operated four cafes and bake-houses, two hotels with multiple food and beverage outlets, two fine dining restaurants, and an exclusive cocktail bar.
His educational background includes a Diploma in Hotel Management from the Institute of Hotel Management, Bangalore and a Bachelor’s degree in Economics from Osmania University, Hyderabad.
Rashmi Koppar
Co-Founder
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Rashmi Koppar spearheads the organization’s marketing, pedagogy, and academic functions. With over 27 years of extensive experience in the hospitality industry and academia, Rashmi is a passionate hotelier and educator who has worked with leading names such as The Taj and Oberoi group of hotels. Her career also includes significant tenures at M. S. Ramaiah University of Applied Sciences, where she held roles as Deputy Registrar and Academic Registrar, contributing to infrastructure development, policy implementation, curriculum design, and faculty training.
Driven by her belief that hospitality education should be universally accessible, transcending geographical, economic, and time barriers, Rashmi co-founded Adevo, dedicating it to transforming learners into skilled hospitality professionals. Her educational foundation includes a Post Graduate Diploma in Human Resources Management from the All India Institute for Management Studies, a Housekeeping Management Training Program from the Oberoi Centre for Learning and Development, and diploma in Hotel Management from the Institute of Hotel Management, Bangalore