Basic elaborations course of pastry: UF0069 Basic elaborations of pastry and elementary desserts
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Temario
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Summary
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.
Goals
Professional exits
To prepare you
This course will provide students with the necessary knowledge to prepare basic elaborations of pastry and elementary desserts. The present training conforms to the training itinerary of the UF0069 training unit To opt for obtaining the corresponding certificate of professionalism, through the 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 ordering of the professional training system and establishes a permanent procedure for the accreditation of professional competences acquired by work experience or non -formal training).
Who is it addressed
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.
Official character
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.
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Certificación
Degree of having exceeded the non -formal training that accredits the competence units collected in the UF0069 Basic Elaborations of Bakers and Elementary Desserts, included in the MF0261_2 Techniques Culinary Techniques, regulated in Royal Decree 1376/2008, of August 1, which establishes the corresponding certificate of cooking professionalism. According to the instruction of March 22, 2022, which determines the criteria for the admission of the training provided by the requesting persons for participation in the procedure for evaluating and accreditation of professional competences acquired through the work experience or non -formal routes of training. EUROINNOVA FACION S.L. It is a participating entity of the Sepe entities file, Ministry of Labor and Social Economy.
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Scholarship recommends: If you come recommended by an alumnus.
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