MF0036-2 Safety and Hygiene course in a bakery and pastries workshop

To perform the activities related to the bakery and pastries properly, it is of the utmost importance to conduct and perform the operations of elaboration of bakery and pastries, achieving the established production and quality objectives, at all times respecting the current technical, environmental and safety and hygiene regulations at work. Therefore, this course tries to provide the necessary knowledge to apply the safety, hygiene and environmental protection regulations in the baker industry.

-Know and apply the necessary hygiene measures, to ensure the hygienic-sanitary quality of bakery-bollería products. - Examine the problem on the environment originated in the bakery-bollería activity and control the waste produced. - Adopt security measures and control their compliance in all work situations in a bakery-bakery workshop.

The qualified professional in "Bakery-Bollería" will act in the Production Department although in constant relationship with the quality and logistics departments, where appropriate, of semi-industrial or industrial bakery and pastries, of a public or private nature. Likewise, this professional will be able to perform his work in hotels, restaurants and small artisanal workers, as an autonomous worker (owner, partner of the company or hired).

This training adjusts to the training itinerary of the MF0036_2 Security and Hygiene training module in a bakery and pastries work, certifying having overcome the different competition units included in it, and is aimed at the accreditation of the professional competences acquired through the work experience and non -formal training, via which you will choose to obtain the corresponding certificate of professionalism, through the respective certificate of professionalism Calls that 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 all those interested in the acquisition of knowledge related to the bakery and the pastries in a general way and also referring to safety and hygiene in a bakery and pastries workshop, in particular.

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.