UF0295 Course and presentation of bakery and pastries products

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 the packaging and presentation of bakery and pastries.

- 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 Formative Unit UF0295 Packaging and presentation of bakery and pastries, certifying having exceeded the different competition units included 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 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 the packaging and presentation of bakery and pastries products.

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.