MF1334-1 COURSE Pre-elaboration, elaboration and presentation in pastry

The pre -elaboration, preparation and presentation course offers you the opportunity to enter a sector in full boom, where labor demand does not stop growing. Pastry is not only a form of culinary art, but also an expansion industry with infinite opportunities. This course is designed to provide the essential skills that will allow you to stand out in the field of pastry. Throughout the course, you will learn from the application of hygienic-sanitary standards to the pre-elaboration of basic products, always guaranteeing safety and cleaning in production. You will familiarize yourself with basic pastry equipment and equipment, you will know the most used raw materials and you will dominate essential pre -elaboration techniques. In addition, you will enter the elaboration of masses, pasta, fillings, creams, syrups and much more, including delicacies such as pasta, Mignardises and Petit Fours. You will also discover the art of product presentation and decoration, using caramel techniques and fruits to create visually shocking presentations. This online course allows you to learn at your pace, from the comfort of your home, without giving up educational quality. Become a pastry expert and open the doors to a world full of opportunities and creativity. Sign now and start transforming your passion for pastry in a successful race!

- Learn to apply hygienic-sanitary standards in pastry production and service. - Know and meet safety standards in food production and service areas. - Use personal safety equipment in the pastry. - Identify and handle basic pastry equipment efficiently. - Pre -elaborate common raw materials in pastry for use in various recipes. - Develop masses, pasta, fillings and creams with adequate and precise techniques. - Decorate and present pastry products using caramel and fruits techniques.

- Passero in restaurants and hotels - Cruise and Resorts pastry chef - Entrepreneur in own pastry and confectionery - Custom Dessert designer for Events - Specialist in Tart Cakes and Take Products - Food Hygiene Consultant for Restoration Business - Pastry and Pastery Courses Instructor

The pre -elaboration, preparation and pastry course prepares you to dominate advanced hygiene and safety techniques in the kitchen, guaranteeing a clean and safe environment. You will learn to handle specific machinery, select and pre -delay raw materials, and make masses, fillings, creams, syrups and jams. You will also train in the preparation of pasta, Mignardises, Petit Fours, sauces, coulis, sorbets, ice cream, desserts, cakes and salty pastry. Finally, you will develop skills in the presentation and decoration of products, using candy and fruits to beautify your creations. This course is a complementary training and does not enable for professional practice. This training is adjusted to the training itinerary of the MF1334_1 pre -elaboration, elaboration and presentation in pastry presentation certifying having overcome the different competition units included, and is aimed at the accreditation of the professional competences acquired through the work experience and of the non -formal training, via which will choose to obtain the corresponding certificate of professionalism, through the respective calls They 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).

The pre -elaboration, elaboration and presentation course is aimed at professionals and graduates of the pastry and pastry sector that wish to expand and update their knowledge. This course covers from the application of hygienic standards to the presentation and decoration of products, including machinery management, mass preparation, fillings, and decoration techniques. It does not enable for professional practice.

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.