Mise en Place & Stock Management Course
Gain mastery in prep setup and stock control for demanding high-volume services. Discover preparation workflows, station designs, food safety measures, inventory management, and portion strategies to reduce waste, avoid shortages, and ensure consistent, high-quality culinary results at every service.

from 4 to 360h flexible workload
valid certificate in your country
What will I learn?
This Prep Setup and Stock Control Course offers a straightforward, hands-on method to organise preparation, adjust recipes for larger quantities, and set up hot stations for efficient high-volume operations. Master accurate portion and yield calculations, optimal stock levels, and easy inventory sheets to prevent waste and shortages. Boost food safety, storage durations, workstation arrangements, team communication, and after-service evaluations for quicker, safer, and more reliable services every time.
Elevify advantages
Develop skills
- Plan prep setup effectively: optimise preparation, timing, and concurrent tasks swiftly.
- Set up high-volume stations: create user-friendly layouts that enhance speed and uniformity.
- Manage stock 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, intense 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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