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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").
Dates
5 and 6 September 2022
Duration and schedule
14 Hours of Presence
From 9.00 - 13.00 and 16.00 - 19.00
Squares
15
Advisor: José Manuel Martínez Gimeno
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