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

4 to 360h flexible workload
certificate valid in your country
What will I learn?
Gain practical skills in managing bakery and patisserie stock and storage. The course covers controlling perishables, reducing waste, and maintaining product quality through optimal temperature and humidity settings, FIFO/FEFO rotation, receiving inspections, and zoning for items like flour, creams, and fruit. Implement digital tracking, KPIs, and weekly demand planning to boost accuracy, avoid stock problems, and ensure safe, consistent production.
Elevify advantages
Develop skills
- Master perishable storage by setting proper temperatures, humidity, and zoning to reduce spoilage.
- Design FIFO/FEFO systems to organize flour, creams, and fruit for efficient and safe stock turnover.
- Control waste and expiry through logging losses, analyzing trends, and taking action to safeguard margins.
- Plan bakery demand by forecasting weekly needs and ordering precisely based on product mix.
- Conduct risk-based stock assessments to identify quality and food safety risks in bakery logistics.
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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