Course in Bakery in Zaragoza in Spain

Find Course Studies in Bakery 2017 in Zaragoza in Spain

Bakery

A course is the study of a particular topic within a wider subject area and is the foundation of a qualification. A typical course includes lectures, assessments and tutorials.

Students interested in careers in the baking industry might expect to study a combination of culinary skills and business management techniques. Some areas of study can include an exploration of baking methods from around the world or how to promote a bakery.

Spain, officially the Kingdom of Spain, is a sovereign state and a member state of the European Union. It is located on the Iberian Peninsula in southwestern Europe. Spanish universities regulate access to their own degrees and they fix the academic fees. They can also offer unofficial postgraduate degrees. The capital city Madrid has possibly the largest number of bars per capita of any European city and a very active nightlife.

Zaragoza city is located in the banks of Ebro River in the Zaragoza Province, Spain. It is home of one of the oldest cities in Spain, the University of Zaragoza.

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Expert Pastry

Estudios Superiores Abiertos de Hostelería
Online Part time September 2017 Spain Zaragoza

With this expert offer comprehensive training from elementary ethics of the profession, developing the ability to adapt to new trends and the use of imagination and innovation as differentiators. Learning that includes knowledge and experience in international classic pastries, combined with the latest techniques in ... [+]

Course Studies in Bakery in Zaragoza in Spain. Expert Pastry Get trained in all areas of the bakery and Differentiate Today is valued more than ever the crafts they know and can give satisfactory answers to the demanding market needs answers. Advances in tech and current methods of preprocessing and storage, are perfectly suited to pastry making "master hands" multiply without losing in the finished product. With this expert offer comprehensive training from elementary ethics of the profession, developing the ability to adapt to new trends and the use of imagination and innovation as differentiators. Learning that includes knowledge and experience in international classic pastries, combined with the latest techniques in baking, pastry and bakery specialties make this restaurant is highly recommended for all those who want to develop their career in this field option. Agenda Pastry - History and art. Installation and specific machinery. Knowledge of raw materials. Bodies bisque. Friable masses. Creams and derivatives. Mousses and families. Fermented doughs. Cold world. Mignardises. Pastry for coeliacs. Cakes. Trends and references. Get dining and links of interest Fermented Bakery and Pasta - Introduction and history of the bakery. Tools, machinery and applied to the development of mass technology. Chemical, nutritional and organoleptic composition of raw materials. Processes of formation and development of the masses. Sweet doughs fermented. Bodies savory bakery. Bodies of unique Spanish bakery. Trivia, tricks and tips on bread and pastries. Salada Pastry - Introduction to the world of savory pastries. Tools. Pastry dough. Bodies scalded. Bodies of puff pastry. Liquid masses. Flatbreads. Mass breeze and orly dough. Cakes applying the studied masses. Emparerados. International Pastry - History and utensils international pastries. French pastries. Italian pastries. Anglo Seafood. Seafood from Scandinavia. Central European Seafood. African and Moroccan pastries. South American and Central American Seafood. American Seafood. Asian and Indian Seafood. The pastry Oceania. Chocolate and Pastry Arts - Study chocolate. Bombonería. Pastry restaurant. Chocolate Confectionery in the workshop. Sugar. Chocolate Arts. GOALS With Expert Pastry obtain that: Integres operational and technical aspects of pastry and baking with precise theoretical knowledge elements. Know and analyze the various basic raw materials used to understand how they react and know how to use making the most performance. You aden in the artistic part, essential facet of a good professional: have artistic sense, Mastering the shapes, colors, drawing, and aesthetic sense. Know the basic savory pastry elaborations ancestors enjoyable way to understand the influence of the pastry kitchen. Knowing the equipment we deal with (large, small) to get the most out of our working Use the systems, standards, procedures and common tools in the area of ​​bakery / pastry for the design and development of menus and culinary offerings, technical specifications of dishes and recipes serving quality objectives and profitability. Meet food hygiene and food preservation. Master the presentation and sale of bakery products. Departures The Confectionery Expert is aimed at people who want to: Acquire specific preparation for joining a job in a catering company. Improve or update their training in preparation to play a responsible position. Taking professional opportunities as the baker, pastry chef or workshop leader. Admission requirements Access to Expert Pastry can be performed by one of two ways: Having a university degree or Have professional experience. In this case, a committee will evaluate the knowledge and experience. [-]

Upper Reaches Of Pastry

Estudios Superiores Abiertos de Hostelería
Online Part time September 2017 Spain Zaragoza

This Advanced Course in Confectionery offers the opportunity to master the techniques of pastry, bakery and chocolate, providing a comprehensive overview on the development of all major professional pastry techniques ... [+]

Superior Pastry Course Master the techniques of chocolate, bakers and professional pastry This Advanced Course in Confectionery offers the opportunity to master the techniques of pastry, bakery and chocolate, providing a comprehensive overview on the development of all major professional pastry techniques. Difficult to develop the profession of pastry chef requires a good education, enabling acquire a comprehensive and accurate understanding of all processes: preparation of recipes, perfectly able to use the tools, equipment and furnaces. It is also essential to develop skills to execute each of the professional pastry techniques and get good results in desserts and preparations to be made. With the Advanced Course of Pastry you will acquire a broad knowledge of the world of pastries ranging from classical and international pastry to traditional and more sophisticated breads or sweet bakery with preparations of sugar, candies, chocolates, most innovative pastry . A full agenda to address all areas of the bakery. Bet on the best pastry school! Agenda Pastry - Pastry: history and art. Installation and specific machinery. Knowledge of raw materials. Bodies bisque. Friable masses. Creams and derivatives. Mousses and families. Fermented doughs. Cold world. Mignardises. Pastry for coeliacs. Cakes. Trends and references. Get dining and links of interest Fermented Bakery and Pasta - Introduction and history of the bakery. Tools, machinery and applied to the development of mass technology. Chemical, nutritional and organoleptic composition of raw materials. Processes of formation and development of the masses. Sweet doughs fermented. Bodies savory bakery. Bodies of unique Spanish bakery. Trivia, tricks and tips on bread and pastries. Chocolate and Pastry Arts - Study chocolate. Bombonería. Pastry restaurant. Chocolate Confectionery in the workshop. Sugar. Chocolate Arts. GOALS With the Advanced Course in Confectionery get that: Know the general characteristics governing the operation of a modern pastry-Obrador. Know the equipment we deal with the basic raw materials and to get the most out of our working You elaborate and identify any of the basic workings of the various families that encompasses the trade, controlling the parameters of time and temperature, essential elements to achieve accurately perform various recipes. Domines management and cartridge sleeve and various artistic techniques used in the pastry with the aim of achieving a wide range of combinations of textures, flavors and colors. You optimize the criteria for making a dessert menu restaurant, handling costs from proper selection, handling, production, storage and use of raw materials that make up the various desserts. Career Opportunities The top pastry course is aimed at those who wish to acquire, improve and update their training in this sector with specific training to take up a job as a pastry chef, pastry chef or workshop leader. [-]

Course Savory Pastries

Estudios Superiores Abiertos de Hostelería
Online Part time September 2017 Spain Zaragoza

The origin of the bakery, as we know it today is in obloiers or wafer producers in the Middle Ages, which were the first bakers as exclusive job. Then as in ancient times (Egypt, Greece, Rome), the pastry was salty: it was working with flour and pastry stuffed with meat or vegetables, which as a variation, they ... [+]

Course Studies in Bakery in Zaragoza in Spain. Pastry Course Salada Learn all the secrets of this branch of the bakery The origin of the bakery, as we know it today is in obloiers or wafer producers in the Middle Ages, which were the first bakers as exclusive job. Then as in ancient times (Egypt, Greece, Rome), the pastry was salty: it was working with flour and pastry stuffed with meat or vegetables, which as variation were incorporated them sweet ingredients. The savory pastry has increased gradually by consumer demands, which at certain times (appetizer, snack, social gatherings ..) prefers specialties such as canapés, snacks, pastries, etc.. During Pastry Salada will display like working with saltwater processing and basic masses which allow current treatment of this branch of the bakery. Agenda Introduction to the world of savory pastry - History of savory pastries. Recipes with savory pastry to mealtime. Vocabulary. Ingredients and forms a salt pastry Working tools - Introduction to tools. Kitchenware and machinery Broken Pasta - Introduction to pastry. Recipes. Study of the major ingredients used in the recipes Blanched Bodies - Bodies blanched Bodies of puff - Introduction to puff Liquid Mass - Introduction liquid masses Flat breads - Introduction to the flat breads. Types of flat breads Mass breeze and mass orly - Introduction. Vocabulary Cakes by applying the studied masses - Coca vegetables with prawns. Four cheese pizza with fresh tomato and black olives. Puff pastry stuffed with red peppers and tuna. Doughnuts hake. Tartlets varied. Meat pie. Pasta stuffed with brie shrimp with bacon. Pork tenderloin with prunes, apricots and pate wrapped in puff campaign. Blinis with caviar. Tortilla with cheese and ham Sandwiches - Sliced ​​bread. Gingerbread GOALS In the course of Pastry Salada get that: Learn the basics of pastry savory preparations. Learn the techniques used for each preparation. Conocozcas what raw materials are used in these preparations and how to treat them and work with them. You learn to use the equipment in each of the cases. Career Opportunities The savory pastry course is aimed at all those who wish to acquire, improve and update their training in this sector with specific training to take up a job as pastry chef specializing in savory pastries. [-]

Course In International Pastry

Estudios Superiores Abiertos de Hostelería
Online Part time September 2017 Spain Zaragoza

The course International Confectionery aims to show the bases of international pastries, from raw materials most used (fruit, sugar, vegetables, cocoa), control of the technical processing and handling (control cooking temperature, textures) to the most compelling presentations and product staging ... [+]

International Pastry Course Meet the typical recipes of each culture The blend of cultures has meant that it is increasingly common to find estableciminetos of restuaración featuring desserts from around the world. The international pastry culture is increasingly embedded in our professionals. The course International Confectionery aims to show the bases of international pastries, from raw materials most used (fruit, sugar, vegetables, cocoa), control of the technical processing and handling (control cooking temperature, textures) to the most compelling presentations and product staging. We are, in short, to a manual that we hope will be useful to all those who want to venture into this difficult but exciting world of international art bakery. Agenda History and international confectionery utensils - History of the pastry in the world. Introduction of the bakery. All best used in baking. Essential equipment and utensils in the bakery French pastries - The French cuisine and customs. Introduction of French pastries. History of French pastries. France's leading candy. The most famous cheeses and their characteristics. Some French recipes Italian Bakery - The Italian cuisine and customs. History of Italian cuisine and desserts by region celebrity. Italian cheeses. Sweets, fruits and Italian products Anglo Seafood - Introduction. Different cheeses. Seafood by countries of the UK and Ireland Seafood from Scandinavia - Introduction. Common Ingredients of Scandinavia. Scandinavian Cheese. Different meals a day. Most significant desserts Central European Seafood - Introduction. Switzerland. Germany. Austria. Slovakia. Slovenia. Czech Republic. African and Moroccan pastries - Introduction. Drink Maghreb. Drink of West Africa. Drink in East Africa. Gastronomy in Southern Africa. Moroccan cuisine. South American and Central American Seafood Central. South America - American Seafood North. Canada. Mexico. United States of America Asian and Indian Seafood - South East Asia. China. Japan. India. Lebanon Seafood of Oceania - Oceania. Polynesia GOALS With the International Pastry Course you get: Learn basic pastry preparations of each of the leading international cuisines Know the techniques used in each nation Learn the feed materials of each nation Know the feeding protocol of each nation Career Opportunities The International Confectionery course is aimed at all those who wish to acquire, improve and update their training in this sector with specific training to take up a job as a baker in Confectionery International Specialist. [-]

Pastry Course

Estudios Superiores Abiertos de Hostelería
Online Part time September 2017 Spain Zaragoza

This course aims to show pastry operation of a professional bakery, plus teach you to master the art tools and techniques used by pastry chefs greater national and international recognition ... [+]

Course Studies in Bakery in Zaragoza in Spain. Pastry Course Learn the techniques of preparation and presentation of pastry Advances in tech and current methods of preprocessing and storage, are perfectly suited to artisanal pastry making "master hands" multiply without losing in the finished product. This course aims to show pastry operation of a professional bakery, plus teach you to master the art tools and techniques used by pastry chefs greater national and international recognition. Higher Studies Open Hospitality offers comprehensive training from elementary ethics of the profession, developing the ability to adapt to new trends and the use of imagination and innovation as differentiators. Learning that includes knowledge and experience in international classic pastry combined with the latest techniques in baking-pastry bakery and restaurant. Agenda Pastry: story and craft - Brief history of the bakery. Organization Confectionery Specific installation and equipment - Plant and machinery. Health and safety. Virus. Parasitic infestations. Chemical poisoning. Harmful natural substances in food. Food Additives Analysis of the raw material - Sweeteners. Dairy. Gelatin. Egg. Salt Flour Bodies bisque - historical reference. Rating masses. Systems working in pastry for making biscuits. Types of merengue. Recipe Friable masses - Features. Mixed type. Recipe Creams and derivatives - English. Chantilly. Pastry. Creme au beurre, butter cream. Yolk cream. Fruit cream. Cream of nuts. Flan and family. Truffle. Coverage cakes. Toffee Mousses and families - Introduction. Semifreddo. Mousses. Bavaroise Fermented doughs - flours. Yeast. Brioche. Savarin. Bread. Croissant. Danish Dough or cuques Cold World - History. Definition. Classification. Essential ingredients. Pasteurization. Homogenization. Maturation. Batch freezer. Recipes and technical specifications Mignardises - Features. Classifications today. Examples of tray pettit-four. Pasta, fruit or jelly Nice. Caramel mou. Cloud, mash mellow or guimauve. Galletas Pastelería para celíacos - La celiaquía. Las harinas. Recetario Tartas - Tarta tatin. San Marcos. Charlotte, charlota o carlota. Tiramisú. Ópera. Selva negra. Sacher GOALS Con el curso de Pastelería conseguiremos que: Conozcas las características generales que rigen el funcionamiento de una Pastelería-Obrador moderna. Conozcas la maquinaria con la que tratamos y las materias primas básicas para sacar el mayor rendimiento a nuestras elaboraciones Identifiques y elabores cualquiera de las elaboraciones básicas de las diversas familias que engloba el oficio, controlando los parámetros de tiempos y temperaturas, elementos indispensables para lograr realizar con exactitud las diversas recetas. Domines el manejo de la manga y cartucho y las diversas técnicas artísticas empleadas en la pastelería con el objetivo de lograr una amplia gama de combinaciones de texturas, sabores y colores. Optimices los criterios para la confección de una carta de postres de restaurante, manejando los costos a partir de una adecuada selección, manipulación, producción, conservación y aprovechamiento de las materias primas que componen los distintos postres. Salidas Profesionales El curso de pastelería está dirigido a todos aquellos que deseen adquirir, mejorar y actualizar su formación en este sector con una preparación específica para incorporarse a un puesto de trabajo como pastelero. [-]

Baking Course. Fermented Doughs

Estudios Superiores Abiertos de Hostelería
Online Part time September 2017 Spain Zaragoza

The course teaches you Bakery ethics of this profession and its secrets, from the preparation and installation of the work area to provide the service, through the knowledge of every one of the utensils, machinery, raw material, furnace temperatures and the latest techniques used by bakers in different preparations recognized nationally and internationally ... [+]

Bakery Course. Fermented doughs Learn all the preparations of fermented doughs The course teaches you Bakery ethics of this profession and its secrets, from the preparation and installation of the work area to provide the service, through the knowledge of every one of the utensils, machinery, raw material, furnace temperatures and the latest techniques used by bakers in different preparations recognized nationally and internationally. You will learn to make bread and you will realize from traditional breads (bread, focaccia, scones ...), traditional fermented doughs, brioches, donuts, croissants, midnights ... and other techniques applied to the world of foodservice bakery. Agenda Introduction and history of the bakery -. Immersion in the world of bread and the masses. Bread in history. Symbolism in religion bread. The bread in Spain Tools, machinery and applied to the development of mass technology -. Utensils. Machinery Chemical, nutritional and organoleptic composition of raw materials -. Flours. Other basic ingredients Processes of formation and development of the masses -. Masses Work the baking step. Working the flaky masses. The sourdough natural leaven Sweet doughs fermented -. Croissant. Ensaïmada. Brioche. Donuts. Gugelhupf. Midnights. Stollen. Babà. Biscuits with yeast. Bodies savory bakery -. Traditional breads. Unique breads. Flat breads Bodies of unique Spanish bakery -. Sweets Elaborations. Salted elaborations Trivia, tricks and tips on bread and pastries -. Advice for the masses as a function of climate time. Causes and solutions for other difficulties with the masses. How we make sure that the pieces are well cooked. Tips for storing and freezing of the masses. Bread and health. The bakery does not harm health. Conclusion. GOALS With the baking course get that: Baker know ethics Learn the types of raw materials You handle the utensils that are used in a bakery Learn the processes when preparations Know the history, origin and method of production of each type of bread Know the machinery used in the different preparations. Learn about their fermentation temperature and humidity ranges. Career Opportunities The baking course is aimed at all those who wish to acquire, improve and update their training in this sector with specific training to take up a job as a bakery or baker. [-]