PUBLIC HOSPITALITY SCHOOL IN GALDAKAO

Basic Education Cycle

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Basic Education Cycle

This includes: receiving orders, pre-elaborating and preparing basic confectionery and pastry products, presenting and distributing them for sale, following established protocols, adhering to food hygiene regulations, implementing occupational risk prevention measures, and environmental protection measures, as well as communicating orally and in writing in Spanish, and, if applicable, in an official language and a foreign language.

Access to Basic Vocational Training cycles.
The Department of Education, Language Policy, and Culture will offer teaching for Basic Vocational Training to students, provided they meet all of the following conditions:

  • Being at least fifteen years old, or turning fifteen within the relevant natural year, and not being older than twenty-six at the time of entry into the cycle or within the relevant natural year.
  • Having completed Compulsory Secondary Education's third academic year, or, as an exception, having completed Compulsory Secondary Education's second academic year.
  • The teaching staff proposing to start a Basic Vocational Training cycle to parents or legal representatives or legal representatives.

Training program

First year

  • Basic processes of confectionery 231
  • Basic processes of pastry 264
  • Additional operations in food industry 132
  • Applied science I 165
  • Communication and society I 165
  • Tutoring and guidance I 33

Second year

  • Customer service 72
  • Advanced pastry and product elaboration 96
  • Chocolate, cookies, pasta and ice cream elaboration 96
  • Applied science II 144
  • Communication and society II 168
  • Distribution of confectionery and pastry 96
  • E800 Work training and guidance 53
  • 3153 Workplace training 260
  • Tutoring and guidance II 25

Career opportunities

This professional works in confectionery and pastry shops, collaborating for small, medium, and large companies in the production sector. Additionally, they can work in small shops that produce and sell these products, following guidelines and with some degree of autonomy. They can also transition to middle-level cycles.

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