1000 hours / year (biennial)
Start date: 01/09/2023
Boys from 16 to 18 not completed
The Food Production Operator with Pastry and White Arts skills is the figure known as Pastry Chef or Baker. He possesses the necessary knowledge and skills in the food transformation work processes relating to bread-making and pastry-making, applying the right regulatory, management and quality protocols to the finished product according to the market demands of the white art sector.
Tel: 07538889235 / 07538889217
Whatsapp 331 748 7057
1 Labor law and self-employment
2 The profession of baker and pastry chef
3 The offer of bakery and pastry
4 Planning and organization of work
5 Tools and equipment
6 Process control
7 Preservation and storage of raw materials and semi-finished products
8 Processing and preservation of products
9 Preparation and storage of pastry products, pasta and bakery products
10 The takeaway service
11 The sales activity
12 Safety in the workplace
13 Quality Control
14 Italian language
15 English language
16 Art education
17 Digital education
18 Mathematics and geometry
19 Sciences
20 Information technology
21 History
22 Law and economics
23 Physical and motor education
24 Citizenship and Constitution
25 Environmental education and sustainable development
Traineeship: Si
Training and Culture of Food and Hospitality
University of Flavors Soc. Cons. a rl Via Fontivegge 55, 06124 Perugia – VAT number 02200780548
info@universitadeisapori.it - PEC: universitadeisapori@pec.it
Cookies Policy - Privacy Policy - Update your advertising tracking preferences