Mise en Place & Stock Management Course
Gain expertise in prep setup and inventory control tailored for demanding service environments. Delve into preparation processes, station configurations, food safety protocols, stock oversight, and portion strategies to minimize waste, avert shortages, and ensure uniform, high-quality culinary results in every session. This course equips you with essential techniques to streamline operations and elevate performance consistently.

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 scheduling preparations, adjusting recipes for larger batches, and arranging hot line stations for efficient high-volume operations. Master exact portion sizes and yield estimates, optimal stock levels, and easy inventory tracking to eliminate waste and shortages. Boost food safety practices, storage durations, workstation organization, team coordination, and after-service evaluations for quicker, safer, and more reliable shifts every time.
Elevify advantages
Develop skills
- Master prep setup planning to optimize preparation, timing, and concurrent tasks efficiently.
- Design high-volume stations with ergonomic setups that enhance speed and uniformity.
- Implement intelligent stock management including levels, procurement, and waste reduction for peak services.
- Apply strict time-temperature guidelines for meats, seafood, grains, and sauces safely.
- Conduct data-informed service evaluations using records and metrics to perfect brief, high-pressure 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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