UF1742 Supervision and execution of techniques applied to chocolates

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, this course is intended to provide the necessary knowledge for the supervision and execution of techniques applied to chocolates.

- Realizar las operaciones de preelaboración de diferentes géneros, en función del plan de trabajo establecido y de los chocolates que se vayan a realizar. - Analyze, put up and perform different chocolate execution processes so that they are suitable for consumption and/or subsequent elaborations, using different techniques. - Apply methods for packaging and conservation and raw genres, pre -elaborations and finished chocolate products, ensuring its subsequent use or consumption in optimal conditions. - Explain and apply methods for the regeneration of raw genres and pre -elaborations, as well as finished chocolate products, ensuring subsequent use or consumption in optimal conditions. - Apply procedures for supervision of manipulation, conservation, packaging and regeneration of raw genres and pre -elaborations, as well as finished chocolate products, controlling the intermediate and final results derived from them.

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 is adjusted to the training itinerary of the UF1742 Training Unit UF1742 Supervision and execution of techniques applied to chocolates certifying having exceeded the different competence units included, and is aimed at the accreditation of the professional competences acquired through the work experience and non -formal training, via which you will choose to obtain the corresponding certificate of professionalism, through the respective calls 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 for the supervision and execution of techniques applied to chocolates.

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.