Postgraduate in elaboration of elementary desserts and pastries

At present, in the world of restoration, it is very important to know how to develop the pre -elaboration, preparation, presentation and conservation processes of all kinds of food and define gastronomic offers, autonomy applying the corresponding techniques, achieving the established quality and economic objectives and respecting the norms and practices of safety and hygiene in the food manipulation. Therefore, with this course it is about providing the necessary knowledge to prepare basic elaborations of pastry and elementary desserts.

- Locate the pastry activity within the work context as an independent company or as a department, identifying the different existing types, as well as the categories of professionals who work there. - Know and identify the ideal conditions of the pastry premises that must be respected in the daily work of the operators. - Know and manage machines, utensils, and other instruments present in pastry companies or departments, avoiding accident risks during use. - Know the characteristics of raw materials, and their most frequent use in traditional pastry. - Analyze, put up and carry out the process of executing and conservation of basic elaborations of multiple applications that are suitable for the subsequent elaboration of basic preparations of pastry and elementary desserts. - Analyze, put up and apply the basic pastry techniques and, where appropriate, conservation, to obtain elementary desserts. - Analyze, put up and carry out the regeneration process required by the basic preparations of pastry and elementary desserts for subsequent use or consumption. - Analyze and perform operations to finish basic preparations of pastry and elementary desserts according to their definition, status and type of service, to respond to optimal commercialization.

- Locate the pastry activity within the work context as an independent company or as a department, identifying the different existing types, as well as the categories of professionals who work there. - Know and identify the ideal conditions of the pastry premises that must be respected in the daily work of the operators. - Know and manage machines, utensils, and other instruments present in pastry companies or departments, avoiding accident risks during use. - Know the characteristics of raw materials, and their most frequent use in traditional pastry. - Analyze, put up and carry out the process of executing and conservation of basic elaborations of multiple applications that are suitable for the subsequent elaboration of basic preparations of pastry and elementary desserts. - Analyze, put up and apply the basic pastry techniques and, where appropriate, conservation, to obtain elementary desserts. - Analyze, put up and carry out the regeneration process required by the basic preparations of pastry and elementary desserts for subsequent use or consumption. - Analyze and perform operations to finish basic preparations of pastry and elementary desserts according to their definition, status and type of service, to respond to optimal commercialization.

This postgraduate degree in elaboration of elementary desserts and pastries offers a specific training in elaboration of dessert and pastry products.

This course is aimed at all those who are dedicated to the world of restoration, more specifically to the kitchen and who intend to obtain knowledge related to culinary techniques in line with the basic elaborations of pastry and elementary desserts. Any person interested in acquiring the knowledge of this sector.

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.