MF1333-1 Course internal supply and pretation in pastry

The internal provisioning course and pastry conservation offers you a unique opportunity to enter a sector that is booming and with high labor demand. Pastry is not only about creativity and flavor, but also efficient management and adequate conservation of raw materials and elaborated products. This online course will allow you to acquire essential skills to guarantee food safety and hygiene at all stages of production, as well as master supply and conservation techniques that are crucial in this area. Through our program, you will learn to apply hygienic-sanitary standards, comply with safety standards in production and service areas, and properly manage the cleaning of facilities and equipment. In addition, you will focus on the supply of raw materials, their storage, regeneration and packaging, ensuring the highest quality and freshness of your products. This course is ideal for you if you are looking to stand out in the pastry sector, with knowledge that will make you indispensable in any work team. The flexibility of online modality allows you to learn at your pace, from anywhere, without losing the rigor and depth of the content. Sign up and take the first step towards a successful race in the bakery!

- Know the safety standards in food and beverage production. - Comply with food hygiene standards and food handling. - Apply cleaning techniques in production facilities and equipment. - Identify the raw materials used in pastry. - Manage the internal supply of raw materials in pastry. - Apply gender regeneration techniques and pastry products. - Implement storage and conservation systems of pastry genres.

- Technician in Pastry Sharing and Conservation - Responsible for Warehouse in Food Companies - Food and Hygiene Hygiene in Obradores - Hygienic -Sanitary Standards Supervisor in restaurants - Coordinator of Raw Matters and Pastry Products - Specialist in Packaging and Conservation of Sweet Products

This course prepares you to master internal supply and preservation in pastry, guaranteeing compliance with hygienic-sanitary and safety standards in production areas. You will learn to manage raw materials and their storage, as well as techniques of regeneration and packaging of products, ensuring their quality and commercial presentation. At the end, you can apply this knowledge to optimize processes in your work environment. This course is complementary and not enabling for professional practice. This training adjusts to the training itinerary of the MF1333_1 internal supply and pretation in pastry conservation certifying having overcome the different competence 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 choose to obtain 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).

The internal provisioning course and pastry conservation is aimed at professionals and graduates of the pastry sector who wish to expand or update their knowledge in areas such as food hygiene, food handling, supply of raw materials and product conservation. Note: This course is complementary and does not enable for professional practice.

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.