Bakery & Patisserie Stock & Storage Course
This course teaches effective stock and storage management for bakeries and patisseries. Learners gain skills to minimise waste, prevent spoilage, and ensure safe handling of flour, creams, and fruit. Key topics include demand planning, FIFO/FEFO rotation methods, and KPI-based logistics to enhance product quality, profitability, and operational reliability in food production environments.

from 4 to 360h flexible workload
valid certificate in your country
What will I learn?
Participants in the Bakery and Patisserie Stock and Storage Course acquire hands-on techniques for managing perishables, reducing waste, and maintaining high product quality. The programme covers optimal temperature and humidity controls, FIFO/FEFO stock rotation, inspection protocols for deliveries, and dedicated storage zones for ingredients like flour, creams, and fruits. Additionally, it introduces digital tracking systems, performance indicators, and weekly planning tools to boost inventory precision, avoid shortages, and ensure safe, consistent bakery output.
Elevify advantages
Develop skills
- Master perishable storage by setting proper temperatures, humidity, and zoning to reduce spoilage in bakery items.
- Design FIFO/FEFO systems to organise flour, creams, and fruit for quick and safe stock turnover.
- Control waste and expiries by logging losses, analysing trends, and taking action to safeguard profits.
- Plan bakery demand by forecasting weekly requirements and ordering accurately based on product types.
- Assess stock risks by identifying quality and food safety issues in bakery supply chains.
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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