Bakery & Patisserie Stock & Storage Course
This course teaches effective stock and storage management for bakeries and patisseries. Learners will gain skills to minimise 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.

flexible workload from 4 to 360h
valid certificate in your country
What will I learn?
Gain practical skills in managing bakery and patisserie stock, including controlling perishables, reducing waste, and maintaining product quality through proper temperature, humidity, FIFO/FEFO rotation, receiving inspections, and zoning for ingredients like flour, creams, and fruit. Utilise digital tracking, KPIs, and demand planning to boost accuracy and ensure 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 organise flour, creams, and fruit for quick and safe stock turnover.
- Control waste and expiry through logging losses, analysing trends, and taking action to safeguard profits.
- Plan bakery demand by forecasting weekly requirements and ordering accurately based on product varieties.
- Assess stock risks by identifying quality and food safety issues in bakery supply chains.
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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