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The Pastry and Bakery Techniques training course includes the teaching of professional practices inherent to the role of pastry chef / a, training the knowledge trainees in the field of hygiene and food safety standards, planning and direction of kitchen work ( pastry and bakery).
The Pastry and Bakery Techniques course at DO IT BETTER allows the acquisition of skills in addition to basic techniques, behavioral and organizational domains so that, in the future, trainees can develop their work in a responsible and ethical manner in Pastry and Bakery, in accordance with the rules of hygiene and food safety and current practices for confectioning sweets and breads.
This course is aimed at all those interested in attending specialized training in the field of Hospitality and Catering.
Requirements:Minimum age:18 years (if the trainee is a minor, an authorization from the parent / guardian is required for integration in the course) | School qualifications:9th grade or equivalent
If Pastry is your passion, don’t hesitate, come and be Better with us!
Program content (96H)
Module 1 | 48 H– Preparation and confection of basic doughs, fillings, creams and pastry sauces
Module 2 | 24 H – Preparation and confection of traditional Portuguese sweets
Module 3 | 24 H – Confection of regional breads
This course allows trainees to acquire the skills and tools necessary to work in any type of cuisine (pastry and / or bakery). It also allows the trainees to have theoretical and practical knowledge in the field of pastry in order to enhance professional work in this area, whether as a main or complementary activity.
It also allows the trainees to have theoretical and practical knowledge in the field of pastry in order to enhance professional work in this area, whether as a main or complementary activity.
Thus, it is intended that trainees at the end of the course, be able to:
- Store and ensure the state of conservation of the materials used in the pastry service;
- Plan and prepare the pastry service, in order to allow the preparation of the necessary meals;
- Making desserts according to the recipe and according to the established menu;
- Prepare pastries, creams and fillings;
- Confection of pastry products;
- Clean and tidy the spaces, equipment and utensils of the service and control the state of conservation.
After completing the course, trainees will have the following professional opportunities:
- Confectioner
- Baker
Successful completion of the course gives the trainee the right to receive a Professional Training Certificate, issued by the Educational and Training Offer Information and Management System (SIGO) platform.
* SIGO Certificate (Information and Management System for Educational and Training Supply) coordinated by GEPE-Ministry of Education and Science, as provided for in Ordinance No. 474/2010, of 8 July and DIB Certificate according to Decree-Law No. 396 / 2007 of 31 December.
