Mise en Place & Stock Management Course
Master preparation workflows and inventory control for high-volume restaurant service. Gain skills in prep planning, station organization, food safety protocols, stock management, and portion control to reduce waste, avoid shortages, and ensure consistent, high-quality culinary service every shift.

4 to 360h flexible workload
certificate valid in your country
What will I learn?
This Prep and Inventory Management Course provides a clear, practical system for planning preparation, scaling recipes, and organizing hot stations to ensure smooth high-volume service. Master precise portion and yield calculations, optimal par levels, and straightforward inventory sheets to minimize waste and prevent stockouts. Enhance food safety, storage durations, workstation layouts, team communication, and post-service evaluations for faster, safer, and more consistent operations.
Elevify advantages
Develop skills
- Master prep planning to streamline timing and parallel workflows efficiently.
- Set up high-volume stations with ergonomic layouts for speed and consistency.
- Implement smart inventory control with pars, ordering, and waste reduction for busy services.
- Apply safe time-temperature controls for meats, fish, rice, and sauces.
- Conduct data-driven service reviews using logs and KPIs to optimize short, intense shifts.
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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