Specialization Courses

These are the titles that grant access to this specialization course:

• Culinary and Gastronomy Technician.
• Pastry, Bakery, and Confectionery Technician.
• Food Marketing Technician.
• High-level Technician in Kitchen Management.

Title: Specialization Course in Breadcraft
Duration: 990 hours
Work Schedule: Monday to Friday with company internships.
Level: Intermediate level Vocational Training.
Professional Family: Hospitality and Tourism

General Competence
The general competence of the Specialization Course in Crafts and -Opilgintza is to prepare and combine traditional crafts and -Opilgintza products, such as meats and sausages, with or without fillers, prioritizing the use of traditional grains, specialty grains, and legumes, as well as artisan pastry products, while respecting the requirements of artisan production and processing. Food safety and risk prevention and protection are also emphasized.

Training Plan
The vocational modules of this training cycle are as follows:

• Maturation of meats and pre-prepared cuts. (80 hrs)
• Cold technology applied to artisan meats. (60 hrs)
• Artisan breads made from traditional grains, specialty grains, and legumes. (140 hrs)
• Artisan sausages and charcuterie. (140 hrs)
• Preparation and combination of meat products. (40 hrs)
• Artisan pastry and confectionery. (140 hrs)
• Dual practical training in a company. (390 hrs)

These are the most important occupations and positions:

• Master butcher
• Artisan sausage maker
• Preparer of doughs and pizza bases
• Pastry chef
• Preparer of artisan meat products