Bakery & Patisserie Stock & Storage Course
Gain expertise in handling bakery and patisserie stock and storage to minimise waste, stop spoilage, and safeguard flour, creams, and fruits with full traceability. Discover demand forecasting, FIFO/FEFO systems, and KPI-focused logistics that elevate product quality, profitability, and operational dependability in your bakery.

from 4 to 360h flexible workload
valid certificate in your country
What will I learn?
This course equips you with hands-on methods to manage perishable bakery items, reduce waste, and maintain top product quality. You'll master ideal temperature and humidity levels, FIFO/FEFO stock rotation, inspection protocols on delivery, and organised storage zones for flour, creams, and fruits. Implement digital tracking, key performance indicators, and weekly planning tools to enhance precision, avoid shortages, and ensure reliable, safe baking operations.
Elevify advantages
Develop skills
- Master perishable storage by setting precise temperatures, humidity, and zones to slash spoilage rates.
- Design FIFO/FEFO systems to arrange flour, creams, and fruits for quick, secure stock turnover.
- Control waste and expiries through logging losses, trend analysis, and actions to safeguard profits.
- Plan bakery demand by forecasting weekly requirements and ordering accurately based on product varieties.
- Conduct risk assessments on stock to identify quality issues and food safety hazards 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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