Specialist course in bakery and pastries products

To perform the activities related to the bakery and pastries properly, it is of the utmost importance to conduct and perform the operations of elaboration of bakery and pastries, achieving the established production and quality objectives, at all times respecting the current technical, environmental and safety and hygiene regulations at work. Therefore, this course tries to contribute the necessary knowledge to carry out and/or direct the operations of elaboration of bakery and pastries, specifically the elaboration of bakery and pastries products.

- Formulate and carry out the dosing and kneading of the necessary ingredients to make bakery products, achieving the required quality and hygiene. - Apply the techniques of division, beaten, rest, formed, engaged, fermentation and greedy appropriate to each type of mass and product to be elaborated, achieving the required quality and hygiene. - Recognize and apply the cooking and cooling method required by each product. - Apply industrial cold treatments in the different phases of the process of making bakery products, achieving the required quality and conservation levels. - Formulate and carry out the dosage and kneading of the necessary ingredients to make pastries products, achieving the required quality and hygiene. - Apply the techniques of division, beaten, rest, formed, engaged and fermentation appropriate to each type of mass and product to be elaborated, achieving the required quality and hygiene. - Recognize and apply the cooking/frying and cooling method required by each product. - Apply industrial cold treatments in the different phases of the process of preparing pastries, achieving the required quality and conservation levels.

The qualified professional in "Bakery-Bollería" will act in the Production Department although in constant relationship with the quality and logistics departments, where appropriate, of semi-industrial or industrial bakery and pastries, of a public or private nature. Likewise, this professional will be able to perform his work in hotels, restaurants and small artisanal workers, as an autonomous worker (owner, partner of the company or hired).

This course in bakery and pastries prepares you to form in the development of pastries and the development of bakery products.

To perform the activities related to the bakery and pastries properly, it is of the utmost importance to conduct and perform the operations of elaboration of bakery and pastries, achieving the established production and quality objectives, at all times respecting the current technical, environmental and safety and hygiene regulations at work. Therefore, this course tries to contribute the necessary knowledge to carry out and/or direct the operations of elaboration of bakery and pastries, specifically the elaboration of bakery and pastries 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.