Online pastry course: elaboration and decoration

If you work in a sector related to the hospitality and want to learn the most current pastry techniques learning about its elaboration and decoration this is its time, with the online pastry course: elaboration and decoration can acquire the appropriate knowledge to perform this work successfully. At present, in the world of restoration, it is very important to know how to develop the processes of pre -elaboration, preparation, presentation and conservation of all kinds of food and define gastronomic offers, whatever the nature of these since all foods must have minimal quality and safety qualities. Carrying out this online pastry course: elaboration and decoration will know the fundamental aspects of pastry, learning to make quality desserts and with an unbeatable presentation.

- Analyze, put up and carry out the process of executing and conservation of basic elaborations of multiple applications that are suitable for the subsequent elaboration of basic preparations of pastry and elementary desserts. - Analyze, put up and apply the basic pastry techniques and, where appropriate, conservation, to obtain elementary desserts. - Analyze, put up and carry out the regeneration process required by the basic preparations of pastry and elementary desserts for subsequent use or consumption. - Analyze and perform operations to finish basic preparations of pastry and elementary desserts according to their definition, status and type of service, to respond to optimal commercialization.

Hospitality / pastry / pastry / dessert elaboration / dessert decoration.

This online pastry course: elaboration and decoration prepares to know in depth the scope of pastry, from the acquisition of raw materials and machinery to the decoration of the desserts performed, paying attention to the basic characteristics that it entails to make it.

The online pastry course: elaboration and decoration is aimed at all those people who are dedicated to the world of hospitality, who intend to obtain knowledge related to culinary techniques in line with the elaborations of pastry and elementary desserts.

This training is not included in the scope of official regulated training (Infant Education, Primary Education, Secondary Education, Official Professional Training FP, Baccalaureate, University Degree, Official University Master and PhD). It is therefore a complementary and/or specialization training, aimed at acquiring certain skills, skills or aptitudes of a professional nature, being able to be barely as merit in workbags and/or opposition competitions, always within the complementary training section and/or continuous training being always essential to review the specific requirements of the public labor stock of the public labor stock market.