Mise en Place & Stock Management Course
Master mise en place and stock management for high-volume service. Learn prep workflow, station layout, food safety, inventory control, and portion planning to cut waste, prevent stockouts, and deliver consistent, top-level gastronomy every service.

from 4 to 360h flexible workload
valid certificate in your country
What will I learn?
The Mise en Place & Stock Management Course gives you a clear, practical system to plan prep, scale recipes, and organize hot stations for smooth, high-volume service. Learn precise portion and yield calculations, smart par levels, and simple stock sheets to avoid waste and stockouts. Improve food safety, storage times, station layout, communication, and post-service review so every service is faster, safer, and more consistent.
Elevify advantages
Develop skills
- Pro mise en place planning: streamline prep, timing, and parallel workflows fast.
- High-volume station setup: ergonomic layouts that boost speed and consistency.
- Smart stock control: pars, ordering, and waste cuts tailored to busy services.
- Safe time-temperature control: apply clear limits for meats, fish, rice, and sauces.
- Data-driven service review: use logs and KPIs to refine each short, intense 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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