CERTIFICATE IN BASIC VOCATIONAL EDUCATION: Expert on Bakery, Pastry Making and Confectionery
CERTIFICATE IN BASIC VOCATIONAL EDUCATION: 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:


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