BAKING AND CONFECTIONERY

This is an intermediate vocational training course from the Hotel and Catering professional family.

The general skills learned on this course are preparing and serving bakery and confectionery products, by following the production, composition and decoration stages, in workshops and catering establishments, following the hygiene, food safety, environmental protection and hazard prevention standards.

You will be able to work in artisanal or semi-industrial workshops that produce bakery and confectionery products as well as in the catering sector, both as an employee or a freelancer. You can also work in the commerce sector for those establishments that make and sell bakery and confectionery products.

MODULES AND STUDY HOURS.

1. FIRST YEAR.

Raw materials and processes in bakeries, cake shops and confectioners. 99 hours.
Bread and cake-making. 264 hours.
Basic bread and dessert-making processes. 198 hours.
Production of confectionery and other specialities. 264 hours.
Storeroom operation and control in the food industry. 66 hours.
Health and safety in food handling. 66 hours.
Technical English. 33 hours.

2. SECOND YEAR.

Desserts in the catering business. 147 hours.
Workroom products. 252 hours.
Presentation and sales in bakeries and cake shops. 63 hours.
Training and career guidance. 105 hours.
Business and entrepreneurship. 63 hours.
Training in work centres. 380 hours.

BAKING AND CONFECTIONERY

COOKING AND GASTRONOMY

CATERING SERVICES

KITCHEN MANAGEMENT

SERVICE MANAGEMENT IN THE CATERING BUSINESS