Mise en Place & Stock Management Course
Gain expertise in prep setup and inventory control tailored for demanding high-volume services. Delve into preparation workflows, station arrangements, food safety protocols, stock management, and portion strategies to reduce waste, eliminate shortages, and consistently provide exceptional culinary standards in every shift. This course equips you with practical tools to streamline operations and elevate performance in fast-paced kitchen environments.

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 stations for efficient high-volume operations. Master accurate portion and yield computations, optimal stock levels, and easy inventory tracking to prevent waste and shortages. Boost food safety practices, storage durations, workstation organisation, team communication, and after-service evaluations to ensure quicker, safer, and more reliable services every time.
Elevify advantages
Develop skills
- Plan prep setups effectively: optimise preparation, timing, and concurrent tasks swiftly.
- Set up high-volume stations: design ergonomic layouts that enhance speed and uniformity.
- Manage inventory intelligently: set pars, order supplies, and minimise waste for peak services.
- Control time and temperature safely: enforce strict guidelines for meats, fish, rice, and sauces.
- Review services with data: leverage logs and performance metrics to improve each brief, high-pressure shift.
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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