Chocolate and Derivatives Course: UF1054 Elaboration of chocolate and derivatives, nougat, mazapanes and sweets
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Syllabus
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Summary
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.
Goals
Professional opportunities
To prepare you
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).
Who is it addressed to?
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.
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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Certification
Degree of having exceeded the non -formal training that accredits the competition units collected in the UF1054 training unit chocolate and derivatives, nougat, mazapanes and sweets, included in the MF0307_2 Training Module MF0307_2 Confectionery Products and other specialties, regulated by Royal Decree 646/2011, of May 9, which establishes the certificate of Professional Professional. Pastry and confectionery. 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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