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").
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