Postgraduate in basic elaborations of pastry and techniques applied to creams and fillings

This postgraduate degree in basic elaborations of pastry and techniques applied to creams and fillings offers you a specialized training in the field. We must know that for the hospitality and tourism area it is very important to deepen and acquire the knowledge of basic elaborations of pastries and techniques applied to creams and fillings.

- 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. - Perform the pre -elaboration operations of different genres, depending on established work plans and the creams and fillings that are going to be carried out - analyze, put ready and carry out different processes of execution of creams and fillings that are suitable for subsequent elaborations, applying different techniques - apply methods for the packaging and conservation of raw, semi -finished genres and elaborations of cremas and finishes finished. Subsequent use or consumption in optimal conditions - Explain and apply methods for the regeneration of raw, semi -fitted genres and elaborations of finished creams and fillings, ensuring their subsequent use or consumption in optimal conditions - Apply procedures for supervision of the pre -elaboration, elaboration, packaging, conservation, conservation, and regeneration of raw, semi -winded genres and elaborations of creams. finished, controlling the intermediate and final results derived from them

- 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. - Perform the pre -elaboration operations of different genres, depending on established work plans and the creams and fillings that are going to be carried out - analyze, put ready and carry out different processes of execution of creams and fillings that are suitable for subsequent elaborations, applying different techniques - apply methods for the packaging and conservation of raw, semi -finished genres and elaborations of cremas and finishes finished. Subsequent use or consumption in optimal conditions - Explain and apply methods for the regeneration of raw, semi -fitted genres and elaborations of finished creams and fillings, ensuring their subsequent use or consumption in optimal conditions - Apply procedures for supervision of the pre -elaboration, elaboration, packaging, conservation, conservation, and regeneration of raw, semi -winded genres and elaborations of creams. finished, controlling the intermediate and final results derived from them

This postgraduate degree in basic elaborations of pastry and techniques applied to creams and fillings prepares you prepare to acquire specific knowledge within the area developing in the student some capacities to function professionally in the sector, and more specifically in basic elaborations of bakers and techniques applied to creams and fillings.

This postgraduate degree in basic elaborations of pastry and techniques applied to creams and fillings is aimed at all those interested in the scope of hospitality and tourism and want to specialize in basic elaborations of pastry and techniques applied to creams and fillings.

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.