MF1780-3 Course and Marketing Pastry Offers

In the field of hospitality and tourism, it is necessary to know the different fields in the direction and production in pastry, within the professional restoration area. Thus, this course is intended to provide the necessary knowledge to design and market pastry products.

- Perform organoleptic analysis of raw materials for their selection and use in pastry, identifying its most common characteristics, flavors and alterations, using adequate vocabulary and formalizing the corresponding records. - Periodically analyze the market situation in which the business is located, in order to maintain its competitiveness. - Propose new pastry products and innovate about existing ones both in their definition and in their elaboration process, applying different technologies, so that they are suitable for consumption and marketing. - Define all types of pastry offers in terms of products and services, so that they are attractive, balanced and adequate for a defined audience. - Market the supply of the pastry establishment so that the needs of the client are met and optimal income and returns are obtained for the company. - Promote the supply of the pastry establishment awakening the purchase interest with the aim of loyalty to the clientele.

He develops his professional activity both in large and medium -sized enterprises in the hospitality sector, being able to act in small establishments, in many occasions, as a pastry owner and head of pastry. It develops its professional activity in private establishments, although it can also develop it in public establishments, mainly when it is located in the educational, health or social services sector. When it does not act on your own, it performs its functions under the dependence of the director of the establishment, be it a pastry, a restaurant, a hotel or other type of accommodation.

This training adjusts to the training itinerary of the MF1780_3 training module design and commercialization of pastry offers certifying having exceeded the different competition units included, and is aimed at the accreditation of the professional competences acquired through the work experience and 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).

This course is aimed at professionals in the world of hospitality and tourism specifically in the direction and production in pastry within the professional restoration area and to all those interested in acquiring related knowledge to design and market pastry products.

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.