Specialist Course in Bakery and Pastry Products

- Formulate and carry out the dosage and kneading of the ingredients necessary to make bakery products, achieving the required quality and hygiene. - Apply the techniques of division, balling, resting, forming, boarding, fermentation and kneading appropriate to each type of dough and product to be made, achieving the required quality and hygiene. - Recognize and apply the cooking and cooling method required for each product. - Apply industrial cold treatments in the different phases of the bakery product production process, achieving the required levels of quality and conservation. - Formulate and carry out the dosage and kneading of the ingredients necessary to produce pastry products, achieving the required quality and hygiene. - Apply the techniques of division, rolling, resting, forming, boarding and fermentation appropriate to each type of dough and product to be made, achieving the required quality and hygiene. - Recognize and apply the cooking/frying and cooling method required for each product. - Apply industrial cold treatments in the different phases of the production process of pastry products, achieving the required levels of quality and conservation.