Hotr0210 Course and Production in Pastry (Certificate of Complete Professionalism)

In the field of the professional family hospitality and tourism it is necessary to know the fundamental aspects in management and production in pastry. Thus, with this course of the professional area Restoration is intended to contribute the necessary knowledge to know the main aspects in management and production in pastry.

- Supervise the execution and apply the techniques of pre -elaboration, elaboration, conservation and regeneration of masses, creams and fillings. - Supervise the execution and pre -elabo, prepare, conserve and regenerate ice cream and semi -finals. - Supervise the execution and pre -elabo, prepare, conserve and regenerate confectionery and chocolate products. - Supervise and execute the finishing and presentation of pastry products. - Manage pastry supply processes. - Design and market pastry products. - Direct and manage an establishment for the production and sale of pastry products. - Perform the economic-financial management of a pastry establishment. - Act under norms of safety, hygiene and environmental protection in hospitality.

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 is adjusted to the training itinerary of the Hotr0210 Professional Certificate and Production in Pastry 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 that are published by the different communities. 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 hospitality and tourism and more specifically in the professional area restoration, and to all those interested in acquiring related knowledge in management and production in pastry.

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.