UF0290 Storage course and Auxiliary Operations in Bakery-Bullery

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 provide the necessary knowledge to carry out and/or direct the operations of making bakery and pastries, specifically the storage of auxiliary operations in bakery and pastries.

- Characterize raw materials, auxiliaries and main final products of bakery and pastries. - Receive, classify and codify raw and auxiliary materials, applying, for storage, the appropriate criteria to each product. - Control the stocks and organize the internal supply to the production lines, in accordance with the established programs. - Organize the issuance of finished products, justifying transport and conservation conditions. - Identify the requirements and carry out the cleaning, preparation and main maintenance operations of the tool, machinery and elaboration equipment.

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 training adjusts to the training itinerary of the Formative Unit UF0290 storage and auxiliary operations in bakery, certifying having exceeded the different competence 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 all those interested in the acquisition of knowledge related to the bakery and the pastries and its basic elaborations in a general way, as well as the storage and auxiliary operations in bakery and pastries, in particular.

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.