Bakery & Patisserie Stock & Storage Course
This course teaches effective stock and storage management for bakeries and patisseries. Learners gain skills to minimize waste, prevent spoilage, and ensure safe handling of 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 food production 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 and storage. Learn to control perishables with correct temperature and humidity settings, apply FIFO/FEFO rotation, perform receiving inspections, and organize storage zones for ingredients like flour, creams, and fruit. Master digital inventory records, key performance indicators, and weekly demand planning to boost accuracy, avoid stock problems, 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 and FEFO systems to organize flour, creams, and fruit for quick and safe stock turnover.
- Control waste and expiry by logging losses, analyzing trends, and taking actions to safeguard profits.
- Plan bakery demand by forecasting weekly needs 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 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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