Course HOTR0210 Pastry Management and Production (Complete Professional Certificate)

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Course HOTR0210 Pastry Management and Production (Complete Professional Certificate)

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$611.00
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Duration

870 hours

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Credits

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Language

Spanish

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At the end of the course, you will obtain the accredited qualification

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CERTIFICATION of having passed the NON-FORMAL TRAINING that accredits the Units of Competence included in the Certificate of Professionalism HOTR0210 Management and Production in Pastry, regulated in the corresponding Royal Decree, and taking the Professional Qualification as a reference. In accordance with the Instruction of March 22, 2022, which determines the admission criteria for the training provided by persons requesting participation in the evaluation and accreditation procedure of professional skills acquired through work experience or non-formal training routes. EUROINNOVA TRAINING S.L. It is a participating entity in the file of entities of the Sepe, Ministry of Labor and Social Economy.

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Course HOTR0210 Pastry Management and Production (Complete Professional Certificate)

Información adicional del curso

Course HOTR0210 Pastry Management and Production (Complete Professional Certificate)

12 months de tutorización

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Course information

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Description

In the field of the Hospitality and Tourism professional family, it is necessary to know the fundamental aspects of Pastry Management and Production. Thus, this course in the Restoration professional area aims to provide the necessary knowledge to understand the main aspects of Management and Production in Pastry.

Job opportunities

He develops his professional activity in both large, medium and small companies in the hospitality sector, being able to act in small establishments, on many occasions, as owner and head of pastry shop simultaneously. They usually carry out their professional activity in private establishments, although they can also carry out their work in public establishments, mainly when they are located in the educational, health or social services sector. When not acting on his own account, he performs his duties under the supervision of the director of the establishment, whether it is a bakery, a restaurant, a hotel or another type of accommodation.

Who is it addressed to?

This course is aimed at professionals in the Hospitality and Tourism professional family and more specifically in the Restoration professional area, and at all those people interested in acquiring knowledge related to Pastry Management and Production.

Objectives

- Supervise the execution and apply the pre-preparation, preparation, conservation and regeneration techniques of doughs, creams and fillings. - Supervise the execution and pre-prepare, prepare, preserve and regenerate ice creams and semifreddoes. - Supervise the execution and pre-prepare, prepare, preserve and regenerate confectionery and chocolate products. - Supervise and execute the finishing and presentation operations of pastry products. - Manage pastry supply processes. - Design and market pastry products. - Direct and manage an establishment for the production and sale of pastry products. - Carry out the economic-financial management of a pastry establishment. - Act under safety, hygiene and environmental protection standards in hospitality.

Course HOTR0210 Pastry Management and Production (Complete Professional Certificate)

$611.00