UF0293 complementary elaborations course 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 contribute the necessary knowledge to make and/or conduct complementary elaborations, and composition of bakery and pastries products.

- Classify the various types of creams, fillings and covers, which can be used in bakery and pastries. - List the necessary ingredients for each type of cream, bath or filling. - Describe the general process of elaboration of creams, stuffed and covered. - Analyze the necessary conditioning measures of certain raw materials before use. - Identify the appropriate sequence of operations and the necessary equipment in each case, depending on the product to be prepared. - Identify the optimal point of mounted or consistency of the elaborations. - Contrast the characteristics of the cream, fill and covered with its specifications. - Determine corrective measures, to correct anomalies, which can be produced in the realization of creams, stuffed and covered. - Point out the conservation conditions of each of the elaborations. - Apply specific personal hygiene and security measures.

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 Formative Unit UF0293 complementary elaborations in bakery and pastries, certifying having overcome the different competence 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 choose to obtain 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 all those interested in the acquisition of knowledge regarding the bakery and the pastries in a general way and also referring to complementary elaborations 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.