Course HOTR0210 Pastry Management and Production (Complete Professional Certificate)

Online Training

Course HOTR0210 Pastry Management and Production (Complete Professional Certificate)

Name: Course HOTR0210 Pastry Management and Production (Complete Professional Certificate) en Chile
Brand: EUROINNOVA INTERNATIONAL ONLINE EDUCATION
SKU: 268075-2001
Availability: InStock

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870 hours

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Spanish

In the field of the Hospitality and Tourism professional family, it is necessary to know the fundamental aspects of Pastry Management and Production. Thus, this course in the Restoration professional area aims to provide the necessary knowledge to understand the main aspects of Management and Production in Pastry.

Instituciones educativas

$542.900

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Details to take into account

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Multilingual support

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Digital certificate included

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Assistant Phia

Objectives

- Supervise the execution and apply the pre-preparation, preparation, conservation and regeneration techniques of doughs, creams and fillings. - Supervise the execution and pre-prepare, prepare, preserve and regenerate ice creams and semifreddoes. - Supervise the execution and pre-prepare, prepare, preserve and regenerate confectionery and chocolate products. - Supervise and execute the finishing and presentation operations of pastry products. - Manage pastry supply processes. - Design and market pastry products. - Direct and manage an establishment for the production and sale of pastry products. - Carry out the economic-financial management of a pastry establishment. - Act under safety, hygiene and environmental protection standards in hospitality.

Content

Career opportunities

He develops his professional activity in both large, medium and small companies in the hospitality sector, being able to act in small establishments, on many occasions, as owner and head of pastry shop simultaneously. They usually carry out their professional activity in private establishments, although they can also carry out their work in public establishments, mainly when they are located in the educational, health or social services sector. When not acting on his own account, he performs his duties under the supervision of the director of the establishment, whether it is a bakery, a restaurant, a hotel or another type of accommodation.

What it prepares you for

This training conforms to the training itinerary of the Certificate of Professionalism HOTR0210 Management and Production in Pastry, certifying having passed the different Units of Competence included in it, and is aimed at the accreditation of the professional Competencies acquired through work experience and non-formal training, through which you will opt to obtain the corresponding Certificate of Professionalism, through the respective calls published by the different Autonomous Communities, as well as the Ministry of Labor (Royal Decree 659/2023, of July 18, which develops the organization of the Vocational Training System and establishes a permanent procedure for the accreditation of professional skills acquired through work experience or non-formal training).

This course is aimed at professionals in the Hospitality and Tourism professional family and more specifically in the Restoration professional area, and at all those people interested in acquiring knowledge related to Pastry Management and Production.

Our training is 100% online, which allows students to self-regulate their study and adapt it to their own needs. We are committed to personalized and autonomous teaching, with an approach based on critical thinking and constructivism. We have a highly specialized teaching team that will accompany you throughout the entire teaching-learning process. This will allow you to personalize your training even more, since we adapt to your pace and needs. You will have access to our learning platform, MyLXP, from any device and at any time of the day, allowing you to decide how and when to study. All of this is possible thanks to our Educa LXP (Learning Experience Platform) methodology, an environment designed to boost your educational progress, encourage innovation and offer a personalized learning experience adapted to each need.