Mise en Place & Stock Management Course
Master prep setup and stock control 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. This course provides practical systems to organise your kitchen efficiently, ensuring smooth operations even during peak times.

flexible workload from 4 to 360h
valid certificate in your country
What will I learn?
The Prep Setup and Stock Control Course offers a clear, practical system to plan preparation, scale recipes, and organise 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 prep planning: streamline preparation, timing, and parallel workflows quickly.
- High-volume station setup: ergonomic layouts that boost speed and consistency.
- Smart stock control: pars, ordering, and waste reduction 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 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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