Specialization Courses

Access to the Specialization Course in Artisanal Bread and Pastry
Must hold one of the following qualifications or their academic equivalent:

• Technician in Kitchen and Gastronomy,
• Technician in Bakery, Pastry and Confectionery,
• Technician in Food Product Marketing,
• Higher Technician in Kitchen Management.

Title: Specialization Course in Artisanal Bread and Pastry.
Duration: 990 hours
Schedule: Monday to Friday with company internships
Level: Intermediate Vocational Training
Professional Field: Hospitality and Tourism (for classification purposes only)
Reference in the International Standard Classification of Education: P-3.5.4.

General Competence
The general competence of the Specialization Course in Artisanal Bread and Pastry is to prepare, present, and pair traditional artisanal bakery and pastry products, sweet and savory, with or without filling, using sourdough and pre-ferments made from traditional, special, and pseudo-cereals, as well as artisanal confectionery and pastry products, respecting the requirements of artisanal preparation and applying modern techniques with creativity and innovation, while complying with current food safety, risk prevention, and environmental protection regulations.

Training Program:

The professional modules of this specialization course are:

• Sourdough and pre-ferments. 80 hours
• Cold technology applied to artisanal bakery. 60 hours
• Artisanal breads made from traditional, special and pseudo-cereals. 140 hours
• Artisanal pastries and puff pastries. 140 hours
• Tasting and pairing of bakery products. 40 hours
• Artisanal confectionery and pastry. 140 hours
• Dual Practical Training in Companies. 390 hours

The most relevant occupations and job positions are:

• Master baker
• Pastry maker
• Dough and pizza base maker
• Dessert chef
• Confectioner
• Taster of artisanal bakery products

Access to the Specialization Course in Staff Coordination for Professional Meetings, Conferences, Fairs, Exhibitions and Events
Must hold one of the following qualifications or their academic equivalent:

• Higher Technician in Tourist Accommodation Management
• Technician in Restaurant Services
• Technician in Administrative Management
• Higher Technician in Travel Agencies and Event Management
• Higher Technician in Tour Guiding, Information and Assistance
• Higher Technician in Restaurant Services Management
• Technician in Commercial Activities
• Technician in Food Product Marketing

Title:
Specialization Course in Staff Coordination for Professional Meetings, Conferences, Fairs, Exhibitions and Events.
Duration: 600 hours
Schedule: Monday to Friday with company internships
Level: Intermediate Vocational Training
Professional Field: Hospitality and Tourism (for classification purposes only)
Reference in the International Standard Classification of Education: P-3.5.4.
Reference in the Spanish Qualifications Framework for Lifelong Learning: 4 C.

General Competence
The general competence of this Specialization Course in Staff Coordination for Professional Meetings, Conferences, Fairs, Exhibitions, and Events is to identify, collaborate in, and support the selection, training, and supervision of teams providing services for organizing professional meetings, incentives, conventions, conferences, exhibitions, fairs (Meetings, Incentives, Conferences and Exhibitions – MICE), and other events; using a foreign language according to the defined operational plan and quality, safety, and legal standards.

Training Program:

The professional modules of this specialization course are:

• Professional meetings, conferences, incentives, fairs and exhibitions (MICE). (100h)
• Operations in marketing, promotion and sales actions at events. (90h)
• Protocol applied to professional meetings and events. (65h)
• Specialized English. (45h)

The most relevant occupations and job positions are:

• Coordinators of material and human resources specialized in the operation of professional meetings, conferences, and events.
• Conference technicians in professional conference organizer (PCO) companies, travel agencies, destination management companies (DMC), association management companies (AMC), convention centers, sector associations, scientific societies, event venues, public and private institutions, freelancers, among others.
• Coordinators of hosts/hostesses for conferences, conventions, fairs, and exhibitions.
• Event managers (social, institutional, cultural, and sports).
• Supervisors of support staff for hosts/hostesses during technical visits, trips, and social programs.
• Coordinators of protocol hosts/hostesses for institutional and corporate events.
• Coordinators of hosts/hostesses for commercial promotions, product launches, and presentations.
• Coordinators of hosts/hostesses in marketing and advertising activities.
• Coordinators of reception and information hosts/hostesses for support and guidance during transfers and counter assistance (airports, ports, train and bus stations, hotels, and restaurants).
• Heads of information and administration hosts/hostesses at universities, museums, cultural spaces, auditoriums, and other establishments or institutions.