Basic Education Cycle

To access the Basic Vocational Training Cycle, the following simultaneous requirements must be met:

1. Be at least fifteen years old, or turn fifteen during the current calendar year.
2. Have completed the third year of Compulsory Secondary Education or, exceptionally, the second year.
3. The teaching staff must have recommended to the families or legal guardians the student’s incorporation into a basic vocational training cycle.

Overview.
With a strong focus on practical modules (subjects), the Basic Vocational Training Cycle (Initial Level) Basic Professional in Pastry and Bakery Activities offers you the opportunity to train as a professional capable of carrying out complex pre-preparations and preparations in bakery, pastry, and confectionery, following instructions and applying raw material handling techniques, as well as presenting products attractively and attending to customers during sales or at any other time, following established quality protocols and acting in accordance with hygiene, occupational risk prevention, and environmental protection standards.

Title: BASIC PROFESSIONAL IN BAKERY AND PASTRY ACTIVITIES
Duration: 2 Academic Years (2,000 Hours)
Schedule: Intensive morning sessions

General Competence.
Receive raw materials, pre-prepare and prepare basic bakery and pastry products, present them for sale and dispense them, applying established protocols, relevant food hygiene, occupational risk prevention, and environmental protection standards, and communicate orally and in writing in Spanish, the corresponding co-official language if applicable, and in a foreign language.

Training Program

First academic year

• Basic bakery processes
• Basic pastry processes
• Auxiliary operations in the food industry
• Applied sciences I
• Communication and society I
• Tutoring and guidance I
• IPE I

Second academic year

• Customer service
• Dough and pastry product preparation
• Preparation of chocolates, cookies, pastries, and ice cream
• Applied sciences II
• Communication and society II
• Dispensing in bakery and pastry shops
• Tutoring and guidance II
• IPE II
• DUAL

Extracurricular and complementary activities within our teaching-learning system

Career Opportunities

• In bakeries and pastry shops, working for small, medium, or large companies in this production sector.
• They may carry out their activity, following instructions and with a certain degree of autonomy, in small establishments dedicated to the production and sale of such products.
• They will be able to access intermediate vocational training cycles.