Chocolate and Derivatives Course: UF1054 Elaboration of chocolate and derivatives, nougat, mazapanes and sweets

In the field of food industries, it is necessary to know the different fields of the pastry and confectionery, within the professional area bakery, pastry, confectionery and mill. Thus, with this course it is intended to provide the necessary knowledge for the elaboration of chocolate and derivatives, nougat, mazapanes and sweets.

- Specify the procedures, complete the formulas and determine the cocoa processing operations, achieving the required quality and hygiene. - Specify the procedures, complete the formulas and carry out the development operations of chocolate and derivative products achieving the required quality and hygiene. - Specify the procedures, complete the formulas and carry out the operations of preparation of nougat and mazapanes achieving the required quality and hygiene. - Specify the procedures, complete the formulas and carry out the caramel, chewing, licorice, confectionery, jelly and other candy operations achieving the required quality and hygiene.

It develops its activity in the industry of small, medium or large size, which produces pastry and confectionery products, using advanced or traditional technology. In small industries, it can have some responsibility in the direction of production. In the greats, this technician is integrated into a work team with other people of the same level of qualification where he develops individual or group tasks. It also exercises its activity in hotels, restaurants and in the food trade sector in those establishments that make and sell pastry and confectionery products.

This training adjusts to the training itinerary of the UF1054 training unit, elaboration of chocolate and derivatives, nougat, mazapanes and sweets, certifying having overcome the different competition units included in it, and is aimed at the accreditation of the professional competences acquired through the work and non -formal training experience, via which it will choose to obtain the corresponding certificate of professionalism, through the corresponding certificate of professionalism. respective calls that 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 the professionals of the world of food industries, specifically in pastry and confectionery, within the professional area, bakery, pastry, confectionery and milling, and all those interested in acquiring knowledge related to the elaboration of chocolate and derivatives, turns, mazapanes and sweets.

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.