Mise en Place & Stock Management Course
Gain expertise in preparation and stock control for demanding high-volume services. Discover preparation workflows, workstation organisation, food safety protocols, inventory management, and portion planning to reduce waste, avoid stockouts, and achieve consistent, professional culinary standards at every service.

4 to 360 hours flexible workload
valid certificate in your country
What will I learn?
This Preparation and Stock Control Course provides a straightforward, practical approach to planning preparation, scaling recipes, and organising hot stations for efficient high-volume service. Master accurate portion and yield calculations, intelligent par levels, and straightforward stock sheets to prevent waste and shortages. Enhance food safety, storage durations, workstation layouts, team communication, and post-service evaluations to ensure every service runs quicker, safer, and more reliably.
Elevify advantages
Develop skills
- Preparation planning: optimise prep tasks, timing, and concurrent processes efficiently.
- High-volume workstation setup: design ergonomic layouts to enhance speed and uniformity.
- Intelligent stock management: establish par levels, ordering, and waste reduction suited to peak services.
- Safe temperature control: implement precise guidelines for meats, fish, rice, and sauces.
- Data-informed service analysis: leverage logs and performance metrics to improve each brief, demanding shift.
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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