UF1362 Course realization of pastry decorations and exhibitors

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, this course is intended to provide the necessary knowledge for the realization of pastry decorations and exhibitors.

- Supervise the design and realization of decorations for pastry products and set out exhibitors applying the established graphic and decoration techniques. - Order the execution of the operations of finishing and decoration of pastry products in accordance with its definition, state or, where appropriate, type of service, to respond to optimal commercialization. - Practice possible variations in pastry elaborations, rehearsing modifications regarding the form, cutting of genders, decoration reasons, ingredient alternative, combination of flavors and finishing forms.

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 formation is adjusted to the training itinerary of the UF1362 Formative Unit Perform 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 pastry processes, within the professional restoration area, and to all those interested in acquiring knowledge related to the realization of pastry decorations and exhibitors.

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.