Mise en Place & Stock Management Course
Gain expertise in prep setup and inventory control tailored for demanding high-volume services. Delve into prep workflows, workstation designs, food safety protocols, stock management, and portion strategies to minimise waste, eliminate shortages, and ensure consistent, high-quality culinary results at every service period. This course equips you with practical tools to streamline operations and elevate performance in fast-paced kitchen environments.

4 to 360 hours flexible workload
valid certificate in your country
What will I learn?
This Prep Setup and Inventory Control Course provides a straightforward, hands-on approach to organising prep work, adjusting recipes for larger quantities, and setting up hot stations for efficient high-volume service. Master accurate portion and yield calculations, optimal stock levels, and easy inventory tracking to prevent waste and shortages. Boost food safety practices, storage durations, workstation arrangements, team communication, and after-service evaluations for quicker, safer, and more reliable operations every shift.
Elevify advantages
Develop skills
- Master prep setup planning to optimise preparation, timing, and concurrent tasks efficiently.
- Optimise high-volume workstation configurations with ergonomic designs for enhanced speed and uniformity.
- Implement intelligent inventory management including stock levels, ordering, and waste reduction suited to peak services.
- Apply strict time-temperature controls for safe handling of meats, seafood, rice, and sauces.
- Conduct data-informed service evaluations using logs and performance metrics to improve each intense shift.
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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