Mise en Place & Stock Management Course
Gain expertise in prep setup and inventory control tailored for demanding service environments. Delve into preparation processes, station arrangements, food safety measures, stock oversight, and portion strategies to minimize waste, eliminate shortages, and provide reliable, high-quality culinary results at every shift. This course equips you with practical tools to streamline operations and elevate consistency in busy kitchens.

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 cut down on waste and shortages. Boost food safety practices, storage durations, workstation organization, team communication, and after-service evaluations to ensure quicker, safer, and steadier service periods.
Elevify advantages
Develop skills
- Master prep setup planning to optimize timing, multitasking, and efficient workflows.
- Design high-volume stations with user-friendly layouts for greater speed and uniformity.
- Implement intelligent inventory management with par stocks, orders, and waste reduction for peak services.
- Apply strict time-temperature guidelines for handling meats, seafood, grains, and sauces safely.
- Conduct data-based service evaluations using records and metrics to perfect intense shifts.
Suggested summary
Before starting, you can change the chapters and 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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