Confectionery pastry decoration course: Pastry and confectionery products decoration finish course

In the field of food industries it is necessary to know the different fields of the pastry and confectionery, within the professional area bakery, pastry, confectionery and thus, this course is intended to provide the necessary knowledge for the finishing and decoration of pastry and confectionery products

- Apply creams, stuffed and covered in pastry and confectionery products, in the required hygienic conditions, to obtain the final product. - Perform the final decoration of pastry products, adjusting to product reference specifications or incorporating personal variations. - Apply the methods of conservation and deposit of products finished pastry and confectionery.

It develops its activity in the industry of the elaboration and packaging of wine, cider, brandy and liquors, within large, medium and small businesses. It is integrated into work teams with other people of the same or lower level of qualification, organically depending on an intermediate command. In certain cases of small businesses, operators can have under their responsibility and depend directly on the production manager.

This training adjusts to the training itinerary of the MF0308_2_2 -finish and decoration of pastry and confectionery products certifying having exceeded the different competition units included, and is aimed at the accreditation of the professional competences acquired through the work experience and of the non -formal training, via which will opt for obtaining the corresponding certificate of professionalism, through the respective calls They are publishing the different autonomous communities, as well as the Ministry of Labor itself (Royal Decree 659/2023, of July 18, which develops the management of the professional training system and establishes a permanent procedure for the accreditation of professional competences acquired by work experience or non -formal training).

This course is aimed at the professionals of the world of food industries, specifically in pastry and confectionery, within the professional area of bakery, pastry, confectionery and milling, and to all those interested in acquiring necessary knowledge to finish and decorate the pastry and confectionery products.

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.