{"id":15390,"date":"2024-01-26T12:12:59","date_gmt":"2024-01-26T12:12:59","guid":{"rendered":"https:\/\/www.joviat.com\/oferta-formativa\/%oferta%\/cfgm-pastry-bakery-and-confectionery\/"},"modified":"2026-03-16T09:10:02","modified_gmt":"2026-03-16T09:10:02","slug":"pastry-bakery-and-confectionery","status":"publish","type":"oferta-formativa","link":"https:\/\/joviat.com\/en\/educational-offer\/food-industries\/pastry-bakery-and-confectionery\/","title":{"rendered":"CFGM Pastry, bakery and confectionery"},"content":{"rendered":"

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Name:<\/th>\nPastry, bakery and confectionery<\/th>\n<\/tr>\n<\/thead>\n
Level:<\/td>\nIntermediate level professional training<\/td>\n<\/tr>\n
Duration of the training cycle:<\/td>\n2,000 hours<\/td>\n<\/tr>\n
Training in the educational center:<\/td>\n1,485 hours<\/td>\n<\/tr>\n
Training in workplaces:<\/td>\n515 hours<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<\/div>\n

The intermediate pastry degree<\/strong> at the Joviat School is a gateway to the fascinating world of pastry, baking and confectionery, designed for those passionate about the sweet art of creating desserts, breads and sweets.<\/p>\n

With a duration of two years, this intensive course offers a unique combination of theoretical and practical training, including 515 hours of professional internships in well-known companies in the sector.<\/p>\n

Our program stands out for its approach to innovation<\/strong> , sustainability and the use of organic and local products<\/strong> , guaranteeing quality education aligned with the current needs of the gastronomic market.<\/p>\n

Students will develop skills in product preparation, decoration, and presentation,<\/strong> preparing them for a successful career in pastry.<\/p>\n<\/div><\/div><\/div>

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Schedules<\/h2><\/div><\/div><\/div>
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Morning<\/h3><\/div>

Monday to Friday from 9:00 a.m. to 3:30 p.m. (approximately, varies depending on the group-class), including lunch break<\/p>\n<\/div><\/div><\/div><\/div><\/div><\/div>

Curriculum<\/h2><\/div>

<\/i><\/i><\/span>Bakery and pastry productions<\/span><\/a><\/h4><\/div>
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Techniques and practices in the creation of breads and pastries.<\/p>\n<\/div><\/div><\/div>

<\/i><\/i><\/span>Basic pastry and confectionery processes<\/span><\/a><\/h4><\/div>
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Fundamentals of pastry and confectionery, including the preparation of bases.<\/p>\n<\/div><\/div><\/div>

<\/i><\/i><\/span>Confectionery and other specialties<\/span><\/a><\/h4><\/div>
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Specific techniques for confectionery and sweet specialties.<\/p>\n<\/div><\/div><\/div>

<\/i><\/i><\/span>Desserts in restaurants<\/span><\/a><\/h4><\/div>
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Creation and presentation of desserts for the catering industry.<\/p>\n<\/div><\/div><\/div>

<\/i><\/i><\/span>Workshop products<\/span><\/a><\/h4><\/div>
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Development of specific bakery products, both sweet and savory.<\/p>\n<\/div><\/div><\/div>

<\/i><\/i><\/span>Warehouse operations and control in the food industry<\/span><\/a><\/h4><\/div>
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Stock management and quality controls.<\/p>\n<\/div><\/div><\/div>

<\/i><\/i><\/span>Safety and hygiene in food handling<\/span><\/a><\/h4><\/div>
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Food safety regulations and practices.<\/p>\n<\/div><\/div><\/div>

<\/i><\/i><\/span>Presentation and sale of products<\/span><\/a><\/h4><\/div>
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Strategies for marketing and selling products.<\/p>\n<\/div><\/div><\/div>

<\/i><\/i><\/span>Raw materials and processes in baking, pastry and confectionery<\/span><\/a><\/h4><\/div>
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Detailed study of raw materials.<\/p>\n<\/div><\/div><\/div>

<\/i><\/i><\/span>Training and job orientation<\/span><\/a><\/h4><\/div>
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Preparation for entry into the world of work.<\/p>\n<\/div><\/div><\/div>

<\/i><\/i><\/span>Business and entrepreneurial initiative<\/span><\/a><\/h4><\/div>
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Promoting entrepreneurship within the sector.<\/p>\n<\/div><\/div><\/div>

<\/i><\/i><\/span>Technical English<\/span><\/a><\/h4><\/div>
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Development of skills in English specific to the sector.<\/p>\n<\/div><\/div><\/div>

<\/i><\/i><\/span>FCT (Training in Work Centers)<\/span><\/a><\/h4><\/div>
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Professional internships in companies in the sector.<\/p>\n<\/div><\/div><\/div><\/div><\/div><\/div><\/div><\/div><\/div><\/div>

Value projects<\/h2><\/div>

Jewel Cake with its Packaging<\/h3><\/div>

This project involves the creation of an exclusive cake, accompanied by packaging specially designed for it, highlighting the importance of presentation and innovation<\/strong> in pastry products.<\/p>\n<\/div><\/div><\/div>

Star Desserts<\/h3><\/div>

Students work on the development of outstanding desserts<\/strong> , with the aim of creating dishes that can be considered specialties or signatures of the establishment where they work.<\/p>\n<\/div><\/div><\/div><\/div>

Homemade Nougat<\/h3><\/div>

This is a project where students develop a unique nougat<\/strong> , applying their knowledge of ingredients and confectionery techniques to create an innovative product.<\/p>\n<\/div><\/div><\/div>

Recipe Booklet<\/h3><\/div>

This project consists of compiling a booklet of recipes prepared by the students<\/strong> , which serves both as a sample of their work and as a reference tool for future projects.<\/p>\n<\/div><\/div><\/div><\/div>

Gastronomic Offers for Gastronomic Establishments<\/h3><\/div>

Students work on developing varied gastronomic offerings<\/strong> for patisseries, bakeries, restaurants, hotels and catering, demonstrating their ability to adapt and be creative in various gastronomic environments.<\/p>\n<\/div><\/div><\/div><\/div><\/div><\/div>

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Equipment and resources<\/h2><\/div>

Advanced equipment for cooking, pastry and confectionery; specialized workshops, use of organic and local products, real projects such as “Home-made Nougat”, and professional internships.<\/p>\n<\/div><\/div><\/div>