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Confectionery pastry decoration course: Pastry and confectionery products decoration finish course

Educational Institution

Mode On-line

Duration 90 hours

Languages Spanish

Gs. 1.469.000

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Syllabus

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Curriculum

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 thus, this course is intended to provide the necessary knowledge for the finishing and decoration of pastry and confectionery products

Goals

- Apply creams, stuffed and covered in pastry and confectionery products, in the required hygienic conditions, to obtain the final product. - Perform the final decoration of pastry products, adjusting to product reference specifications or incorporating personal variations. - Apply the methods of conservation and deposit of products finished pastry and confectionery.

Professional opportunities

It develops its activity in the industry of the elaboration and packaging of wine, cider, brandy and liquors, within large, medium and small businesses. It is integrated into work teams with other people of the same or lower level of qualification, organically depending on an intermediate command. In certain cases of small businesses, operators can have under their responsibility and depend directly on the production manager.

To prepare you

This training adjusts to the training itinerary of the MF0308_2_2 -finish and decoration of pastry and confectionery products certifying having exceeded 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 opt for obtaining 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).

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 of bakery, pastry, confectionery and milling, and to all those interested in acquiring necessary knowledge to finish and decorate the pastry and confectionery products.

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.

Methodology

Our methodology combines technology, pedagogy and empathy for learning tailored to you.

You set the pace, decide the path and artificial intelligence accompanies you so that you learn better, with meaning and purpose.

Truly personalized learning

Your style, interests and level define the route. You are the starting point.

Constructivism in action

Explore, experiment and apply. Learning means understanding, not memorizing.

AI that accompanies you, not directs you

PHIA, our artificial intelligence assistant guides you without limiting your autonomy.

Evaluation without pressure

Continuous and adaptive feedback. Because learning is a process, not a number.

Certification

Degree of having exceeded the non -formal training that accredits the competence units collected in the MF0308_2 Training Module Decoration of Pastry and Confectionery Products, regulated in Royal Decree RD 646/2011, of May 9, which establishes the Professional Certificate MF0307_2 Confectionery products and other specialties. 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.

Scholarships

EducaHub Scholarships

Make your training more accessible: finance at 0% interest and obtain personalized scholarships.

At EducaHub we believe that education should be available to everyone. For this reason, we offer a Scholarship Plan that facilitates your access to practical, current and quality training, eliminating economic barriers.

-25%

Alumni Scholarship: for former EducaHub students.

-20%

Unemployment Scholarship: if you prove that you are unemployed.

-20%

Large Family Scholarship: for families with 3 or more children.

-20%

Disability Scholarship: for people with disabilities ≥33%.

-15%

Emprende Scholarship: for self-employed workers who can prove their activity.

-15%

Recommended Scholarship: if you come recommended by a former student.