Mise en Place & Stock Management Course
Gain expertise in prep setup and inventory control tailored for demanding service environments. Cover preparation processes, workstation design, food safety measures, stock tracking, and portion strategies to reduce waste, avoid shortages, and ensure reliable, high-quality food service consistently.

from 4 to 360h flexible workload
valid certificate in your country
What will I learn?
This Prep Setup and Inventory Control Course offers a straightforward, hands-on method to organize preparation, adjust recipes for larger batches, and set up hot stations for efficient high-volume operations. Master accurate portion and yield math, optimal stock levels, and easy inventory tracking to cut down on waste and shortages. Boost food safety practices, storage durations, workstation organization, team communication, and after-service evaluations for quicker, safer, and steadier service every time.
Elevify advantages
Develop skills
- Plan prep setup effectively: speed up preparation, timing, and multi-task workflows.
- Set up high-volume stations: create user-friendly layouts for faster, uniform output.
- Manage inventory wisely: set pars, order smartly, and minimize 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 metrics to improve each quick, busy 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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