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Royal Decree 147/1994, Of February 4, Which Establishes The Curriculum Of The Training Cycle Of Medium Corresponding To The Title Of Technician Degree In Pastry And Bakery.

Original Language Title: Real Decreto 147/1994, de 4 de febrero, por el que se establece el currículo del ciclo formativo de grado medio correspondiente al título de Técnico en Pastelería y panadería.

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TEXT

Royal Decree 2220/1993 of 17 December 1993 has established the title of Technical in Pastoral and Bakery and its corresponding minimum teaching, in line with Royal Decree 676/1993 of 7 May, which in turn sets the general guidelines on vocational training qualifications and their minimum teaching.

In accordance with Article 4 of the Organic Law 1/1990 of 3 October of General Management of Educational System, it is up to the educational administrations and, if appropriate, the Government to establish the curriculum of the corresponding training cycle in their respective areas of competence. The principles relating to academic management, to the organisation and development of teaching which underpin the curriculum of the training cycle set out in this Royal Decree are the same as those set out in the preamble of the Royal Decree 142/1994 of 4 February.

In its virtue, on the proposal of the Minister of Education and Science, prior to the report of the State School Council, and after deliberation by the Council of Ministers at its meeting on February 4, 1994,

D I S P O N G O:

Article 1.

1. This Royal Decree determines the curriculum for vocational training courses linked to the title of Technician in Pastoral and Bakery. For these purposes, the reference of the production system is set out in Royal Decree 2220/1993 of 17 December 1993, which approved the minimum teaching of the title. The objectives expressed in terms of capacity and the criteria for evaluating the curriculum of the training cycle are those set out in the aforementioned Royal Decree.

2. The contents of the curriculum are set out in Annex I to this Royal Decree.

3. The minimum requirements for spaces and facilities to be met by educational institutions for the provision of this training cycle are set out in Annex II.

Article 2.

This Royal Decree will apply in the territorial area of the Ministry of Education and Science.

Article 3.

The weekly hourly distribution of the different professional modules corresponding to this training cycle will be established by the Ministry of Education and Science.

Article 4.

The Minister of Education and Science will dictate the relevant standards for the assessment and promotion of pupils.

Single additional disposition.

According to the requirements of adult education organization and methodology, both in the classroom and in distance learning, the Ministry of Education and Science will be able to adapt the curriculum to which this Royal Decree refers in accordance with the characteristics, conditions and needs of the adult population.

Final disposition first.

The Minister of Education and Science is authorized to dictate the provisions that are necessary for the application of the provisions of this Royal Decree.

Final disposition second.

The curriculum set out in this Royal Decree shall be of application in the Autonomous Communities which are in full exercise of their educational competence, in accordance with the provisions of Article 149.3. of the Constitution.

Final disposition third.

This Royal Decree will enter into force on the day following its publication in the Official Journal of the State.

Given in Madrid to February 4, 1994.

JOHN CARLOS R.

The Minister of Education and Science,

GUSTAVO SUAREZ PERTIERRA

ANNEX I

Professional Module 1: Food offerings and provisioning systems

CONTENTS (duration 95 hours)

1. The catering companies.

(a) Economic aspects.

b) Types of establishments and restoration formulas.

c) More characteristic organizational and functional structures in establishments or areas of restoration:

1. Basic areas or departments.

2. Main functions. Organigrams. Distribution of tasks.

3. Interdepartmental relations.

4. Circuits and types of internal and external information/documents.

5. Necessary facilities.

2. The bakery and artisan pastry industry.

(a) Economic aspects.

b) Types of establishments.

c) Basic product offering.

d) More characteristic organizational and functional structures in establishments or areas of restoration:

1. Basic areas or departments.

2. Main functions. Organigrams. Distribution of tasks.

3. Interdepartmental relations.

4. Circuits and types of internal and external information/documents.

5. Necessary facilities.

3. Gastronomic offers.

a) Definition and classes.

b) Elements and variables of the gastronomic offer.

c) Study of basic offers: menu and letter.

d) Design and performance of menus, letters and offers of pastry products/bakery.

4. Nutrition and dietetics.

a) Immediate principles. Concepts. Classes.

b) Classification of diets.

c) Nutritional needs.

d) Application of the dietetic to the process of culinary elaborations. Results.

5. Economate and winery.

a) Request procedure and receipt of genres.

b) Storage.

c) Controls: methods and documents.

d) Inventory management and valuation.

6. Techniques of price assessment in catering and artisan pastry and bakery industries.

a) Definition and cost classes that are generated.

b) Price components.

Professional module 2: Design of decoration in pastry and assembly of services

CONTENTS (duration 95 hours)

1. Decoration of pastry and bakery products.

a) Design of sketches or graphic models.

b) Color theory in gastronomy.

c) Practical cases.

2. Shop windows and exhibitors.

a) Furniture and equipment.

b) Materials and decoration techniques.

c) Display and window assembly practices.

3. Dining room equipment.

a) Furniture and equipment: classes and functions, use and basic maintenance.

b) Vajilla and utensils: classes and features, use and applications.

4. The service.

a) Concepts.

b) Classes and features.

5. Tasting bars, , and analog services.

a) Concept and classes.

b) Mount operations.

c) Service to the diner.

d) Distribution of pastry and bakery products.

e) Decorative models.

f) Display and window assembly practices.

Professional module 3: pastry, bakery and food preservation techniques

CONTENTS (duration 230 hours)

1. Terminology used in the production of culinary and bakery workers.

2. Machinery, equipment and utensils for the production in kitchen and pastry workers and bakery workers.

a) Basic machinery: classification and description according to characteristics, functions and applications, procedures for operation and control, maintenance of use, location and distribution.

b) Battery and tooling: classification and description according to characteristics, functions and applications, modes of operation, maintenance of use.

3. Raw materials.

a) Description: varieties and characteristics.

b) Cualities and gastronomic applications.

c) Commercial presentation.

d) Conservation and regeneration needs.

e) Essences, dyes, gasifiers, preservatives, additives and adjuvants.

4. Basic pastry and bakery techniques.

a) Features. Execution processes. Results and controls.

b) Treatment of raw materials.

5. Basic working of multiple applications for pastry and bakery.

a) Definition, classification, and applications.

b) Procedures and techniques for making: syrups, gelatins and jellies, jams, masses, sweet pastes, creams and sweet fillings.

c) Results control.

6. Non-alcoholic beverages.

a) Classes, varieties and characteristics.

b) Elaboration of different non-alcoholic beverages.

7. Conservation, packaging, labelling and labelling.

a) Systems and methods.

b) Equipment associated with each system/method.

c) Technical execution of the different systems/methods.

d) Results control.

8. Product regeneration.

a) Definition.

b) Procedures.

c) Results control.

9. Safety and prevention in the areas of food and drink production.

(a) Conditions to be met by the premises, facilities, materials and tools in accordance with hygienic and sanitary regulations. Bans.

(b) Conditions for the handling of genera and culinary products (preworking, cooking and conservation), in accordance with health and safety regulations.

c) Food hazards and poisonings: identification. More common causes and prevention.

d) Cleaning systems and methods. Materials. Procedures for the execution and/or control of the results.

e) Standards to be met by a food handler. Regulation.

Professional module 4: Panification and salt pastry

CONTENTS (duration 190 hours)

1. The bread and the bakery.

a) Brief history.

b) Types and formulas for processing.

c) Bakery techniques. Features. Process of execution.

2. Pre-production of products for saltwater processing.

a) Basic treatment of the various raw materials.

b) Cortes and pieces of the different genera with their own denomination: description and classification, most common culinary applications to the salt pastry.

c) Preworking procedures and techniques. Identification of tools. Phases and results control.

3. Basic cooking techniques and charcuterie for the preparation of salted fillings.

a) Process of execution of the basic techniques for the preparation of salted fillings. Results and controls.

b) Treatment of raw materials during the execution process.

4. Basic processing of multiple applications for the preparation of salted fillers.

a) Definition and applications.

b) Classification, elaboration and results.

5. Salt pastry products.

a) Types of products and fillers.

b) Standards and techniques for processing.

6. Decoration and presentation of bread and products of salt pastry.

a) Basic organoleptic rules and combinations.

b) Application and practical trials.

Professional module 5: pastry and pastry products

CONTENTS (duration 190 hours)

1. Analysis of sweet pastry and pastry products.

a) Study of organoleptic qualities.

b) Study of shapes and colors in the elaboration: the technique of the color in pastry, basic forms of the elaborations in its presentation.

c) Experimentation and evaluation of results in relation to the elaboration of: tarts, cakes, ice cream, kitchen desserts, mazapbreads, turrums, chocolates, confections, desserts of new creation, others.

d) Analysis of decorative applications.

e) Experimentation and evaluation of possible combinations.

f) Bibliography on pastry and pastry.

g) The author's pastry.

h) The pastry/pastry in the area of the gastronomic movements.

2. Pastry and regional pastry.

a) General characteristics. Traditions.

b) Description of significant elaborations.

c) Processing techniques. Practical applications.

d) Comparative analysis.

3. Making of pastry and pastry.

a) General characteristics, traditions.

b) Description of significant elaborations.

c) Processing techniques. Practical applications.

d) Comparative analysis.

4) Current pastry trends.

a) New technologies in the treatment of chocolate and sugar.

b) Industrial Pastures.

c) Pastures and new production formulas: boutiques of the bread, , pastry of collectivities, others.

Professional Module 6: Administration, Management and Marketing in Small Business

CONTENTS (duration 95 hours)

1. The company and its environment.

(a) Business-economic concept of enterprise.

b) Defining the activity.

c) Localization, location, and legal dimension of the company.

2. Legal forms of companies.

a) The individual entrepreneur.

b) Societies.

c) Comparative analysis of different types of companies.

3. Management of a company's constitution.

a) Relation to official bodies.

(b) Formalities for incorporation.

c) Aid and subsidies to the employer.

d) Sources of financing.

4. Staff management.

a) Industry convention.

b) Different types of employment contracts.

c) Nomine.

d) Social Insurance.

5. Administrative management.

a) Administrative documentation.

b) Accounting and accounting books.

c) Inventory and stock valuation.

d) Calculation of cost, profit and sale price.

6. Commercial management.

a) Basic elements of marketing.

b) Sales and trading techniques.

c) Customer support.

7. Tax obligations.

a) Fiscal calendar.

b) More important taxes that affect the business of the company.

c) VAT and IRPF settlement.

8. Business project.

Professional Module 7: Job Center Training

CONTENTS (duration 440 hours)

1. Performing provisioning operations.

a) Documentation formalization.

b) Verification of the state of equipment, cameras, and warehouses.

c) Application of method of application, reception and storage of goods.

d) Application of conservation and packaging techniques.

2. Production of pastry and pastry making.

(a) Use of daily work parts and breakdown in elementary operations and in procedures for operation and control.

b) Checking the operation of the equipment and putting them at the point of the work place.

c) Application of product regeneration techniques.

(d) Application of techniques, standards and procedures for the production of: syrups, jams and gelatine, pastry masses, sweet pastes, creams and sweet fillings and non-alcoholic beverages.

e) Execution of finishing operations.

3. Production of bakery products.

(a) Production of bakery products through the application of their own techniques, standards and procedures.

b) Execution of finishing operations.

4. Assembly of exhibitors and storefronts and services type .

a) Preparation, cleaning and ordering of equipment, instruments, workplaces, cameras and exhibitors. Verification of the operation of the equipment.

b) Realization of distribution and product placement operations.

c) Realization of decoration operations.

d) Realization of operations for the maintenance of heat and cold equipment under the required conditions.

5. Application of the current regulations for quality control in food and safety and hygiene standards at all stages of the processes.

Professional Module 8: Training and Employment Guidance

CONTENTS (duration 65 hours)

1. Occupational health.

a) Working conditions and security. Occupational health and quality of life.

b) Risk factors: physical, chemical, biological, organizational. Prevention and protection measures.

c) Practical cases.

d) Priorities and action sequences in case of accidents.

e) Application of first aid techniques: awareness/unconsciousness, cardiopulmonary resuscitation, trauma, rescue and transport of accidents.

2. Legislation and labour relations.

(a) Labour law: fundamental rules.

b) The employment relationship. Modalities of procurement. Suspension and extinction.

c) Social security and other benefits.

d) Organs of representation.

e) Collective Agreement. Collective bargaining.

3. Socio-occupational orientation and insertion.

a) The labour market. Structure. Perspectives of the environment.

b) The job search process. Sources of information; supply and demand mechanisms.

c) Initiatives for self-employment. The company. Types of company. Formalities for the formation of small enterprises.

d) Self-orientation resources. Analysis and evaluation of the professional potential and personal interests. Development of vocational training pathways. Decision-making.

ANNEX II

Requirements for spaces and facilities in the Pastoral Technician's Training Cycle and Bakery curriculum

In accordance with the final provision of Royal Decree 2220/1993 of 17 December 1993 establishing the title of Technical in Pastoral and Bakery, the requirements of spaces and installations of this training cycle are:

Formative Space/Surface-m2/Utilization Grade-Percentage

Kitchen Workshop/210/25

Pastry shop and bakery/60/50

Multipurpose Classroom/60/25

The expresses in percentage the occupation of space by a group of students foreseen for the imparting of the formative cycle.