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Training characteristics
We are a practical way to study distance and train as a professional to effectively unfold in a competitive world. Start studying now!

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Access from any device
Cell phone, computer or tablet with Internet.

Time flexibility
You define your own study times and exam dates.

Certificate
In conclusion, you get your digitalized certificate.

Module 1
Accounting Introduction

History of the pastry

Basic bakery preparations

Main raw materials used in bakery - pastry

Supply of warehouse

Expedition of goods

Machinery, equipment and facilities

Development of bakery products

Characterization of mass types and bakery products

Bakery processing operations

Technical applications for bakery

Preparation of the pastry products

Production operations for bakery products

Basic Ingredients

Recipes

Pio Nono.

Swedish biscuit.

Real masa for masitas.

Chocolate-handed cake.

Butter cream with syrup.

Sabayón.

Tiramisu.

Candy tulips.

Blaldre mass with yeast and variations.

Classic English Buddy

Module 2
Processes

Safety and Hygiene Food

Storage and auxiliary operations in bakery

Reception of goods in pastry - confectionery

Raw materials used in pastry - confectionery

Storage and warehouse control in pastry - confectionery

Basic preparations for pastry - pastry

Mass production and pastries of pastries - pastries

Preparation of pastry and pastry for special groups

Complementary preparations in pastry shop

Process of cream making with egg

Processes of processing of whipped creams

Process of processing of salt fillers

Measurement systems, temperature scales. Weight and measurement equivalence table

Recipes:

Chocolate Truffles.

Merengue dessert and peaches.

Industrial merengue.

Merengue French

Chantilly cream.

Chocolate to decorate.

Chocolate chips.

Guarantee of satisfaction
If after 7 days our course does not exceed your expectations, we refund 100% of your money.