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Activity destined to carry out the different elaborations of fermented decorative doughs as well as of doughs with high glucose content, for later assemblies and assemblies, as well as the handling of templates and the use of seeds, colorants, etc... of the same doughs.
Axes of training: Improvement of professional competence
Professional Family INA, HOT
Dates
From January 20 to March 10
Duration
25 Hours of Presence
15.30 – 20.30 H
Squares
25
Advisor: José Manuel Martínez Gimeno
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Effective use of generative AI tools for VET teachers. 2nd Edition (Online on-site)
Axis - Improvement of professional competence and professional development
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Development and resolution of doubts about the new FP regulations in Aragon (Classroom)
Axis - Improvement of professional competence, Center Management
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