MF0306-2 Basic elaborations course for pastry-refuses

Pre -elaborate, prepare, present and conserve all kinds of pastry products and define their offers, autonomy applying the corresponding techniques, achieving the established quality and economic objectives and respecting the norms and practices of safety and hygiene in food manipulation are the general competences to be developed by the professionals of this area. Thus, with this course you can acquire the necessary knowledge to carry out and/or control the development operations of masses, pasta and basic products of multiple applications for pastry-refuser.

- Organize the internal supply process of genders in accordance with established production plans. - Specify the masses preparation processes and basic pastes of multiple applications, necessary to make pastry and pastry products. - Identify and apply the appropriate methods and equipment for the conservation and regeneration of raw, semi -conducted products and basic elaborations for pastry and pastry. - Perform the preparation processes of complementary elaborations for pastry-refuses, so that they are suitable for direct consumption or to complete dishes and products. - Identify and apply the appropriate methods and equipment in the conservation and regeneration of complementary products for pastry and pastry elaborations.

It develops its professional activity in both large and medium -sized businesses, mainly from the hospitality sector, although it can also work on your own in small establishments of the restoration subsector. It also exercises its activity in the food trade sector in those establishments that make and sell pastry and pastry products.

This training is adjusted to the training itinerary of the MF0306_2 Basic elaborations for pastry-refuses, certifying having overcome the different competition units 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 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 people who, due to their professional functions, or not, wish to acquire knowledge related to pastries, in general, and, more specifically, that related to basic elaborations for pastry-repos.

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.