1 \ Module 1: Pastry
This Superior Course in Professional Pastry is structured in three modules that contain 26 didactic units .
This first module focuses on pastry , and includes the following content :
- History and organization in pastry and confectionery
- Tools and machinery in pastry and confectionery
- Raw Materials
- Auxiliary raw materials
- Basic techniques and operations in pastry and confectionery
- Basic preparations: creams and sweet and savory fillings
- Basic preparations: dough and pasta
- Other basic elaborations in pastry and confectionery
- Pastry and confectionery for special groups
- Decoration and conservation in pastry and confectionery
- Security and hygiene normative
2 \ Module 2: Bakery and sourdoughs: 1 \ Module 1: Pastry
- Introduction and history of the bakery
- Tooling and machinery in a workshop
- Raw materials
- Auxiliary raw materials
- Types of dough and bakery products
- Basic techniques and operations in bakery
- Phases of the baking process
- Complementary bakery preparations
- Cold techniques in bakery
- Bakery for special groups
- Finishing and decorating bakery products
- Packaging and presentation of bakery products
- Security and hygiene normative
3 \ Module 3: Chocolate and artistic pastry
- Discovery and history of chocolate
- Chocolate study
- Machinery and specific tools
- Raw Materials
- Auxiliary raw materials
- Chocolate techniques
- Sugar and its points
- Security and hygiene normative