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Training course specialising in creative bakery and new trends

This training course will show how to make the different preparations of both fermented decorative doughs and doughs with a high glucose content, for subsequent assembly and assembly, as well as the handling of templates and the use of seeds, colourings, etc... of the same doughs.

Transversal Training: Methodological innovation

Profile of teaching staff: VET teachers from the Hospitality and Tourism family (See "Activity Sheet").

Course Dates

 5 and 6 September 2022

Course Schedules
Duration and schedule

14 Hours of Presence

From 9.00 - 13.00 and 16.00 - 19.00



Other related activities
ADG - Administration and Management, COM - Commerce and Marketing, Teaching Digital Competence, Axis - Improvement of Professional Competence, Axis - Digital Transformation, Entrepreneurship, FOL - Vocational Training and Guidance, HOT - Hospitality and Tourism, Vocational Guidance and Employment, Further Education and Professional Development