Courses
CRAFT PRODUCTION OPERATOR OF BAKERY PRODUCTS - Funded Course - PAR GOL Program Campania Region
- COURSE ID 2394
- ID CREATION DATE 05/12/2022
- TYPE Long training
- BELONGING SEP 02 - Food production
- STATUS Scheduled
- TOTAL DURATION OF THE COURSE 300 hours
- DURATION OF ON-SITE THEORETICAL TRAINING AND RELATED LOCATIONS 0 hours
- DURATION OF REMOTE THEORETICAL TRAINING 210 hours
- DURATION OF E-LEARNING TRAINING 0 hours
- DURATION OF PRACTICAL EXERCISES AND RELATED LOCATIONS 0 hours
- DURATION OF INTERNSHIP 90 hours in companies with which a convention has been signed
- HOURLY ALLOWANCE RECOGNIZED TO BENEFICIARIES FOR PARTICIPATION 1 Euro for each hour of actual presence
- PARTICIPATING COMPANIES
- PANE DI UNA VOLTA DI PONE VERONICA VIA CONTRADA LAGOSCELLO 3 81040 PIETRAVAIRANO (CE) ASSOCIAZIONE AUTONOMA ARTIGIANI CASERTANI VIA VERDI, 84 81100 CASERTA (CE)
SKILLS UNITS
Below are the skills units that will be covered during the course:
Management of the process of dividing and shaping dough for artisanal bakery products
Preparation of dough and monitoring the fermentation of artisanal bakery products
Maintenance of the workspace and machinery for the production of artisanal bakery products
Finishing and decorating artisanal bakery products
Baking artisanal bakery products
Description of the needs expressed by the production supply chains
The operator of the artisanal production of bakery products is responsible for the artisanal production of bread, managing the entire process of processing artisanal bakery products while adhering to food and hygiene regulations. They perform their duties both through manual processing and using machinery. They measure ingredients according to recipes, knead, roll, divide, and shape various types of bread, ensure correct fermentation of the dough, and finally oversee their baking, applying the techniques of breadmaking.