Bakery & Patisserie Stock & Storage Course
This course teaches effective stock and storage management for bakery and patisserie products. Learners will gain skills to reduce waste, prevent spoilage, and ensure safety for items like flour, creams, and fruit. Key topics include demand planning, FIFO/FEFO methods, temperature control, and KPI tracking to enhance product quality, profitability, and operational reliability in baking environments.
from 4 to 360h flexible workload
valid certificate in your country
What will I learn?
Gain practical skills in managing bakery and patisserie stock through proper control of perishables, waste reduction, and quality protection. Master temperature and humidity settings, FIFO/FEFO rotation, incoming checks, and zoning for ingredients like flour, creams, and fruit. Implement digital tracking, KPIs, and demand planning to boost accuracy, avoid shortages, and maintain safe, consistent production.
Elevify advantages
Develop skills
- Master perishable storage by setting proper temperatures, humidity, and zoning to reduce spoilage in bakery items.
- Design FIFO/FEFO systems to organise flour, creams, and fruit for quick and safe stock turnover.
- Control waste and expiries by logging losses, analysing trends, and taking actions to safeguard profits.
- Plan bakery demand by forecasting weekly requirements and ordering accurately based on product types.
- Assess stock risks by identifying quality and food safety issues in bakery supply chains.
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 workloadWhat our students say
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