INAF0109 Pastery and Confectionery Course (full professional certificate)

In the field of the Professional Food industries, it is necessary to know the fundamental aspects in pastry and confectionery. Thus, with the present course of the Professional Area Bakery, Pastry, Confectionery and Molinery it is intended to provide the necessary knowledge to know the main aspects in pastry and confectionery.

- Control the supply, storage and issue of raw and auxiliary materials and finished products and prepare the equipment and the tools to be used in the elaboration processes. - Perform and/or control the elaboration operations of masses, pasta and basic products of multiple applications for pastry-refuses. - Perform and/or control the development operations of confectionery, chocolate, cookie and other elaborations products. - Perform the finishing and decoration of pastry and confectionery products. Perform the packaging and presentation of pastry and confectionery products. - Apply safety, hygiene and environmental protection regulations in the food industry.

It develops its activity in the industry of small, medium or large size, which produces pastry and confectionery products, using advanced or traditional technology. In small industries, it can have some responsibility in the direction of production. In the greats, this technician is integrated into a work team with other people of the same level of qualification where he develops individual or group tasks. It also exercises its activity in hotels, restaurants and in the food trade sector in those establishments that make and sell pastry and confectionery products.

This training is adjusted to the training itinerary of the Certificate of Professionalism INAF0109 Pastry and Confectione Autonomous, 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).

This course is aimed at the professionals of the professional family food industries and more specifically in the professional area of bakery, pastry, confectionery and milling, and to all those interested in acquiring knowledge related in pastry and confectionery.

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.