Hotel and catering services
Utenos regioninis profesinio mokymo centras
French confectionery
5.0
(6)
Learning begins:
Tikslinama
56 (ac. h.)
Price from:
Tikslinama
About course
Information provided by the training provider
Abstract
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The program is designed to introduce the specifics, production processes and subtleties of French confectionery, a person who has completed the program would be able to independently produce French confectionery, select raw materials and prepare them for production, mix doughs, prepare mousse, prepare French confectionery semi-finished products, products.During the training, confectionery and creativity competencies are improved, which are necessary for the preparation of sweet dishes with modern production technologies.Upon completion of the program, the participant will be able to independently produce French confectionery, semi-finished products, decoration elements.
Important information
Way of learning
-
Place
-
Language
-
Aukštos pridėtinės vertės programa
No
Minimum requirements for the participant
Education
Pagrindinis išsilavinimas
Acquired and improved competencies
Ordinary:
Mathematical competence and competence in science, technology and engineering
Digital competence
Professional competencies:
Select, prepare and calculate the raw materials necessary for desserts according to the recipes.
Make and serve desserts.
Content of the learning program
| Topic name | Brief description of the topic |
|---|---|
|
Topic name
Glazing, velor plating, making decorations
|
Brief description of the topic
Production of French confectionery products by choosing raw materials, adapting modern technologies.Search, layout, design, selection of embellishment elements by theme using information technology.
|
|
Topic name
Raw materials, preparation of raw materials for use, technological processes
|
Brief description of the topic
Cooking tools, equipment, products, technology. Production of French confectionery products by choosing raw materials, adapting modern technologies.
|
|
Topic name
Scalded dough and its products
|
Brief description of the topic
Production of French confectionery products by choosing raw materials, adapting modern technologies.
|
|
Topic name
Manufacture of mousses and fillings
|
Brief description of the topic
Production of French confectionery products by choosing raw materials, adapting modern technologies.
|
|
Topic name
Biscuit dough
|
Brief description of the topic
Production of French confectionery products by choosing raw materials, adapting modern technologies.
|
|
Topic name
Marshmallow production
|
Brief description of the topic
Production of French confectionery products by choosing raw materials, adapting modern technologies.
|
|
Topic name
Types and assortment of French confectionery, recipes and technological cards
|
Brief description of the topic
Cooking tools, equipment, products, technology. Innovations, trends, cooking dishes using the necessary tools and equipment.Recalculation of formulations, raw materials as needed.
|
Duration of the learning programme
Duration of the learning programme: 56 (ac. h.)
Duration of practical contact work: 40 (ac. h.)
Duration of theoretical contact work: 16 (ac. h.)
Duration of self-employment: 0 (ac. h.)
Assessment
System / scale of assessment of acquired competencies: Įskaityta.
Important information
Way of learning
-
Place
-
Language
-
Aukštos pridėtinės vertės programa
No
Minimum requirements for the participant
Education
Pagrindinis išsilavinimas
Contacts
Name, Surname
Reda Sapiegienė
Obligations
Suaugusiųjų mokymo skyriaus vedėja
Email
suaugusiumokymas@utenosrpmc.lt
Phone
868650844, 865542050
Timetables
Šiuo metu grupių nėra.Ratings
Mokymus baigusių asmenų bendras mokymosi programos įvertinimas
1
Ar pasiteisino Jūsų lūkesčiai įgyti, patobulinti kompetenciją (-as) (žinias, įgūdžius, gebėjimus)?
5.0
2
Ar įgytas žinias, gebėjimus, įgūdžius taikote / taikysite kasdieniame darbe / gyvenime?
5.0
3
Ar gerai vertinate Mokymosi programą vykdžiusio asmens darbą?
5.0
4
Ar Mokymosi programą vykdęs asmuo sukūrė gerą psichologinę atmosferą?
5.0
5
Ar vykdytų mokymų turinys atitiko Mokymosi programos turinį?
5.0
6
Ar mokymo medžiaga / priemonės padėjo geriau suprasti Mokymosi programos turinį?
5.0
7
Ar mokymų vieta / aplinka buvo palanki mokymuisi?
5.0
8
Ar mokymų organizavimas buvo tinkamas?
5.0
9
Ar pakankamai buvo praktinio darbo / praktinių užsiėmimų?
5.0
10
Ar mokymai Jums buvo naudingi?
5.0
11
Ar rekomenduotumėte šią Mokymosi programą savo pažįstamiems?
5.0
Reviews from who completed the training
Nuostabi vadovė, gausus praktikos ir teorijos turinys pateiktas mokymų metu. Ačiū.
Shown records:
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