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").