MF0035-2 Course complementary elaborations, decoration and packaging in bakery and pastries

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 make and/or conduct complementary elaborations, composition, decoration and packaging of bakery and pastries products.

- Perform the process of making creams, stuffed and sweet and savory covers for bakery and pastries products. - Apply creams, stuffed and covered in bakery and pastries products, under the required hygienic conditions, to obtain the final product. - Make the final composition and decoration of the pastry products, according to the required sequence of elements used, to obtain the finished product. - Characterize the packaging, materials and machinery necessary for the packaging, labeling/labeling and packaging processes of bakery-bump products, relating its characteristics to their use conditions. - Present the products made of exhibitors and/or showcases, describing and applying the showcase techniques.

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 MF0035_2 complementary elaborations, decoration and packaging in bakery and pastries, certifying having overcome the different units of competence in it included, and is aimed at the accreditation of the professional competences acquired through the work experience and the non -formal training, via which you will choose to obtain the corresponding certificate of professionalism, through the corresponding certificate of professionalism, through the corresponding certificate of professional respective 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 general, and related to complementary elaborations, decoration and packaging in bakery and pastries, 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.