Mise en Place & Stock Management Course
Gain expertise in prep setup and inventory control tailored for demanding service environments. Delve into prep processes, workstation designs, food safety measures, stock oversight, and portion strategies to reduce waste, eliminate shortages, and ensure dependable, high-quality culinary results in every session. This course equips you with practical tools to streamline operations and elevate consistency across busy kitchen shifts.

from 4 to 360h flexible workload
valid certificate in your country
What will I learn?
This Prep Setup and Inventory Control Course offers a straightforward, hands-on approach to organising prep work, adjusting recipes for larger batches, and setting up hot stations for efficient high-volume operations. Master exact portion and yield calculations, optimal stock levels, and easy inventory tracking to cut down on waste and shortages. Boost food safety practices, storage durations, workstation arrangements, team communication, and after-service evaluations for quicker, safer, and more reliable shifts every time.
Elevify advantages
Develop skills
- Master prep setup planning: optimise preparation, schedules, and concurrent tasks efficiently.
- Optimise high-volume station arrangements: designs that enhance pace and uniformity.
- Implement intelligent stock management: levels, procurement, and waste reduction suited to peak demands.
- Apply safe time-temperature protocols: defined guidelines for meats, seafood, grains, and gravies.
- Conduct data-informed service analysis: leverage records and metrics to improve each compact, high-pressure period.
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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