PASTRY CHEF - Funded Course - PAR GOL Program Campania Region

• COURSE ID 2398
• CREATION DATE ID 05/12/2022
• TYPE Long training
• RELATED SEP 02 - Food production
• STATUS Scheduled
• TOTAL DURATION OF THE COURSE 300 hours
• DURATION OF IN-PRESENCE THEORETICAL TRAINING AND RELATED LOCATIONS 0 hours
• DURATION OF REMOTE THEORETICAL TRAINING 210 hours
• DURATION OF ON-LINE THEORETICAL TRAINING 0 hours
• DURATION OF PRACTICAL EXERCISES AND RELATED LOCATIONS 0 hours
• DURATION OF INTERNSHIP 90 hours at 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)

UNITS OF COMPETENCE

Application of the self-control system for food safety

Processing of raw materials and food semi-finished products

Preparation of basic doughs for pastry products

Production of basic creams in pastry

Assembly and decoration of various pastry products

Management of the shaping, leavening and cooking process of pastry products

Description of the needs expressed by production chains.

The Pastry Chef is involved in the production of pastry, operating across the entire process of processing products in compliance with food safety and hygiene regulations. He/She carries out his/her activities through both manual processing and the use of necessary machinery, tools, and equipment. He/She selects and measures ingredients according to recipes, mixes, shapes, bakes, assembles various types of pastry products, and finally takes care of their decoration.