Online Course Pastry Administration: MF1781_3 Administration of production establishments and sale of pastry products

In the field of hospitality and tourism, it is necessary to know the different fields in the direction and production in pastry, within the professional restoration area. Thus, with this course, it is intended to provide the necessary knowledge to direct and manage an establishment for the production and sale of pastry products.

- Develop pastry business projects in order to analyze their degree of viability - Analyze the function and process of business planning and define plans that are suitable for pastry establishments - Analyze different types of organizational, functional and internal relationships to determine the most appropriate to the production and sale of pastry products - Apply personnel selection techniques of establishments of production and sale of pastry products, to define and cover each one. The jobs - apply management techniques of dependent personnel, identifying the methods to involve it in the objectives and motivate you to have a high capacity to respond to the needs of the company and its clients and develop your professionalism

He develops his professional activity both in large and medium -sized enterprises in the hospitality sector, being able to act in small establishments, in many occasions, as a pastry owner and head of pastry. It develops its professional activity in private establishments, although 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, be it a pastry, a restaurant, a hotel or other type of accommodation.

This training adjusts to the training itinerary of the MF1781_3 Administration of establishments for the production and sale of pastry products certifying having exceeded the different competition units included in it, and is aimed at the accreditation of the professional competences acquired through work experience and 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 professionals in the world of hospitality and tourism specifically in the direction and production in pastry within the professional restoration area and to all those interested in acquiring related knowledge to direct and manage a production establishment and sale of pastry 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.