Expert on Bakery, Pastry Making and Confectionery

Under the Royal Decree 231/2008, of 09-16-2008, which establishes the curriculum of the intermediate level training cycle corresponding to the degree of Technician in Bakery, Passtry Making and Confectionery, the modules that will be taught from this At the moment, they will be the following:

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Modules	Total hours	Weekly Hours 1st Course	Weekly Hours 2nd Course
Bakery and pastry making	348	11	-
Basic processes for bakery and pastry-making	190	6	-
Safety and hygiene in food handling	95	3	-
Raw materials and processes of bakery, pastry and confectionery	95	3	-
Workshop products	158	5	-
Preparation of confectionery and other specialties	218	-	10
Desserts in restoration	173	-	8
Operations and warehouse control in the food industry	42	-	2
Presentation and sale of bakery and pastry products	62	-	3
Technical English for the professional family of food industries	64	2	-
Training and career counseling	91	-	4
Business and Entrepreneurship	64	-	3
Formation in work centers	400	-	-
Total	2000	30	30