COURSE OVERVIEW
Course Duration - 1 Years
The operator of the artisanal production of bakery products deals with the artisan production of bread by operating on the entire process of processing bakery craft products in compliance with food and hygiene standards. It carries out its activity both through manual processing and using machinery and instrumentation. He doses the ingredients according to the recipes, kneads, cylinders, breaks, and forms the various types of bread, operates a correct fermentation of the dough and, finally, presides over their cooking, applying bread-making techniques.
Professional Economic Sector: Food production.
Area of Activity: Handicraft production of bakery products.
Requisiti:
- Level EQF 3
- Open for class X
- Minimum Age 18
- Duration 1 year (6 moths training + 6 months internship on the job)Pizza preparationFood production
UNITS
Management of the process of splitting and forming the dough of artisan bakery products
Dough making and monitoring of leavening of artisanal bakery products
Care of the work area and machinery for the production of artisan bakery products
Finishing and decoration of artisan bakery products
Baking artisanal bakery products
Italian Language Course is Complimentary
Certification: Campania Regional Office (State Govt.)
INDICATORS
Instructional mode: In presence
Level: EQF 3
Duration: 1 years
Certification: Diploma
DOCUMENTS REQUIRED
Passport / ID card
Copy of high school diploma or equivalent
IELTS 5.0 minimum score certificate or equivalent
Statement of purpose
Apostill
Legalisation
Declaration of value