Hotr0509 pastry course (full professional certificate)
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Syllabus
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Summary
Pre -elaborate, prepare, present and conserve all kinds of pastry products and define their offers, autonomy applying the corresponding techniques, achieving the established quality and economic objectives and respecting the norms and practices of safety and hygiene in food manipulation are the general competences to be developed by the professionals of this area. Thus, with this course you will be able to acquire the necessary knowledge to carry out all these activities and achieve recognition of a true pastry professional.
Goals
Professional opportunities
To prepare you
This course will provide students with the necessary knowledge to pre -delay, prepare, present and preserve all kinds of pastry products and define their offers, autonomy applying the corresponding techniques, achieving the established quality and economic objectives and objectives and respecting the norms and practices of safety and hygiene in food handling. The present training is adjusted to the training itinerary of the certificate of professionalism Hotr0509 The different competition units included, and is aimed at the accreditation of the professional competences acquired through the work experience and non -formal training, via which will 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 (Roy of professional training 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 all those people who, due to their professional functions, or not, wish to acquire knowledge related to pastry, covering content from pastry offers, internal supply, basic elaborations, products, security, hygiene and protection, ...
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 competence units collected in the Hotr0509 Professional Certificate regulated in Royal Decree 685/2011, of May 13, which takes as reference the professional qualification Hot223_2 Pastry (Royal Decree 1228/2006, of October 27). 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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