Mise en Place & Stock Management Course
Gain expertise in prep organisation and stock management tailored for demanding service environments. Delve into preparation workflows, workstation setups, food safety protocols, inventory oversight, and portion strategies to reduce waste, eliminate stockouts, and consistently produce high-quality dishes every service.

4 to 360 hours flexible workload
valid certificate in your country
What will I learn?
This Prep and Stock Control Course provides a straightforward, hands-on approach to planning preparation, adjusting recipes for scale, and setting up hot stations for efficient high-volume service. Master accurate portion and yield calculations, optimal stock levels, and easy inventory sheets to prevent waste and shortages. Enhance food safety practices, storage durations, workstation organisation, team communication, and after-service evaluations to ensure every shift runs quicker, safer, and more reliably.
Elevify advantages
Develop skills
- Plan prep effectively: optimise timing, tasks, and concurrent processes swiftly.
- Set up high-volume stations: create ergonomic layouts for greater speed and uniformity.
- Control stock intelligently: determine pars, order accurately, and minimise waste for peak services.
- Manage time and temperature safely: enforce strict guidelines for meats, seafood, 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 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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