Hotr0109 Basic Pastry Operations Course (full professional certificate)
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Syllabus
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Summary
Within the world of hospitality and tourism it is necessary to know the different fields in the basic pastry operations, within the professional restoration area. Thus, with this course it is intended to provide the necessary knowledge for internal supply and pretation in pastry and pre -elaboration, elaboration and presentation in pastry.
Goals
Professional opportunities
To prepare you
The present training is adjusted to the training itinerary of the Hotr0109 Certificate Hotr0109 Basic Pastry Operations Certifying having exceeded the different Units of Competition In it, and is aimed at the accreditation of the professional competences acquired through the work experience and the non -formal training, via which will opt for obtaining the corresponding certificate of professionalism, through the respective calls Autonomous, 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).
Who is it addressed to?
This course is aimed at the professionals of the world of hospitality and tourism specifically in basic pastry operations, within the professional restoration area, and to all those interested in acquiring knowledge related to internal supply and preparation in pastry and pre -elaboration, elaboration and presentation in pastry.
Official Character
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.
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Certification
Degree of having exceeded the non -formal training that accredits the competence units collected in the Hotr0109 Basic Pastry Operations Certificate, regulated in Royal Decree 685/2011, of May 13, which takes as reference the professional qualification Hot414_1 Basic Pastry Operations (Royal Decree 1179/2008, of July 11). According to the instruction of March 22, 2022, which determines the criteria for the admission of the training provided by the requesting persons for participation in the procedure for evaluating and accreditation of professional competences acquired through the work experience or non -formal routes of training. EUROINNOVA FACION S.L. It is a participating entity of the Sepe entities file, Ministry of Labor and Social Economy.
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