Bakery & Patisserie Stock & Storage Course
Master bakery and patisserie stock and storage: cut waste, prevent spoilage, and keep flour, creams, and fruit safe and traceable. Learn demand planning, FIFO/FEFO flows, and KPI-driven logistics to boost quality, margins, and reliability.

from 4 to 360h flexible workload
valid certificate in your country
What will I learn?
The Bakery & Patisserie Stock & Storage Course gives you practical tools to control perishables, cut waste, and protect product quality. Learn correct temperature and humidity ranges, FIFO/FEFO rotation, receiving checks, and storage zoning for flour, creams, and fruit. Use digital records, KPIs, and weekly demand planning templates to improve accuracy, prevent stock issues, and support consistent, safe production.
Elevify advantages
Develop skills
- Perishable storage mastery: set bakery temps, humidity and zoning to cut spoilage.
- FIFO/FEFO flow design: organize flour, creams and fruit for fast, safe turnover.
- Waste and expiry control: log losses, analyze trends and act to protect margins.
- Bakery demand planning: forecast weekly needs and order precisely by product mix.
- Risk-based stock assessment: spot quality and food safety risks in bakery logistics.
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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