MF1061-3 COURSE

In the field of hospitality and tourism, it is necessary to know the different fields of direction and production in cuisine, within the professional area of the restoration. Thus, with this course it is intended to provide the necessary knowledge for the realization of decorations of pastry processes.

- Supervise the development of the basic mass preparation processes of multiple applications, necessary to make pastry products. - Supervise the preparation processes of complementary and specific elaborations of multiple applications for pastry, according to basic techniques, so that they are suitable for direct consumption or to complete dishes and products. - Control the development of the processes of elaboration of products made based on masses, kitchen desserts and ice cream, applying the techniques inherent to each process. - Develop procedures for supervision of processes of elaboration of all types of traditional, author and creative pastry products, controlling the intermediate and final results derived from them.

It develops its professional activity in both large and medium -sized businesses, mainly from the hospitality sector and, specifically, the restoration subsector, being able to act in small establishments, in many occasions, as owner and head of cooking simultaneously. Although its professional activity usually develops in private establishments, it can also develop it in public establishments, mainly when it is located in the educational, health or social services sector. When it does not act on your own, it performs its functions under the dependence of the director of the establishment, whether a hotel or other accommodation, or a restoration establishment.

This training adjusts to the training itinerary of the MF1061_3 Formation Module, certifying having overcome the different competence 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 opt for to obtain the corresponding certificate of professionalism, through the respective calls 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 professionals in the world of hospitality and tourism, specifically in the pastry processes, within the professional restoration area, and to all those interested in acquiring knowledge related to pastry processes.

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.