100% subsidized course.

Aimed at people currently employed

Basic Pastry Operations

The Basic Pastry Operations Course offered by JOVIAT represents a unique opportunity for those looking to enter the world of professional pastry making or perfect their skills in this field. With a duration of 450 hours , this course is specially designed to develop fundamental skills in pastry making , from the application of the strictest hygiene and health standards to the pre-production and production of basic pastry products, without forgetting the presentation and decoration that make each creation unique and attractive.

Aimed at unemployed people and fully subsidised by the SOC , this course not only offers an opportunity for training but also for job reintegration into a dynamic and constantly growing sector. The training combines theoretical sessions with professional practices in companies, thus providing a complete and comprehensive educational experience that allows students to practically apply the knowledge acquired.

Benefits of studying at JOVIAT:
At JOVIAT, we are committed to providing an exceptional educational experience. Our courses not only offer theoretical knowledge, but also practical ones , in order to strengthen your skills.
– 100% Subsidized by SOC.
– Updated and relevant content.
– Certification that will boost your professional profile.
– Expert instructors and constant support.

Certification:
By taking this Occupational Training course you will obtain a Professional Certificate that will validate your skills and enhance your resume and opportunities!

EDITION 1
Start18/05/26
Finalization
Duration450 hours (370 hours of training and 80 hours of practice)

Schedules

Afternoon hours

From 15:30 to 20:30 Monday to Friday.

Course content

This module focuses on essential hygiene and sanitation practices in pastry making. Students will be taught how to maintain a clean and safe work environment, including proper sanitization of utensils and safe food handling to prevent contamination.

Students will learn how to manage the supply of raw materials and other products needed in the bakery. This includes selecting quality ingredients, proper storage, and optimizing available resources.

This course covers the preservation techniques necessary to maintain the freshness and quality of bakery products. The use of different preservation methods such as refrigeration, freezing, and vacuum packaging will be explored.

The module teaches fundamental pre-processing in pastry, including the preparation of doughs, creams and fillings. Students will practice measuring, mixing and preliminary preparation techniques before proceeding to the final preparation phase.

Participants will be trained in the techniques of preparing and baking basic pastry products, such as cakes, cookies and gingerbread. Methods will be taught to ensure quality and consistent results.

This module focuses on presentation and decoration techniques, essential for enhancing the appearance of sweets. You will learn about the use of icing, fondant, and other decorations to create attractive and professional finishes.

The course offers additional training in areas such as nutrition, the history of pastry, or new trends in the sector, helping students expand their knowledge and skills beyond traditional methods.

This module provides practical experience in a professional environment, allowing students to apply the knowledge acquired in real work situations. Internships will be carried out in pastry shops or related businesses, under the supervision of professionals in the sector.

Upon completion of the Basic Pastry Operations Course at JOVIAT, participants will receive a Certificate of Professionalism. This accreditation is an official recognition of the skills and competencies acquired in the field of pastry, demonstrating that the student has achieved the necessary knowledge to perform basic pastry operations in accordance with established professional standards.

To access the course, interested parties must be unemployed and must meet the specific requirements established by the call, which may include a certain age or level of education.

The course includes an 80-hour non-work professional internship module, providing students with the opportunity to apply the techniques and knowledge acquired during training in a real environment. These internships are essential for the student’s integration into the world of work, allowing them to gain practical experience and facilitating their professional insertion in the pastry sector.

The Certificate of Professionalism obtained can facilitate access to higher education related to pastry, gastronomy or food business management. Students can consider specializing in specific areas of pastry or continue their education in mid- or higher-level programs that offer more advanced and specialized training in the field of gastronomy.

Graduates of the Basic Pastry Operations Course are well prepared to enter the job market in various positions within the pastry industry.

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