The new specialised Vocational Training (VT) course has now been published in the BOE Intermediate Diploma in Artisan Bakery and Pastry. It is a 600-hour training course, which is included under the Hospitality and Tourism umbrella, which aims to teach how to make, present and combine traditional artisan bakery and pastry products from cultivated and prefermented sourdoughs by applying current techniques with creativity and innovation.
A group of bakers proposed by the Spanish Confederation of Bakery, Pastry, Pastries and Related Products (CEOPPAN), made up ofArturo Blanco, Javier Moreno, Jesús Sánchez and Moncho López, has worked together with the Ministry of Education and Professional Training (MEFP) to develop this course.
This qualification represents an advance for the sector, since until now there has been no specific training in Spain for the elaboration of artisan bread products and pastries. However, “it is not the solution to the VT problem, it is just another step. CEOPPAN has been fighting for years for specific dual vocational training in bakery, which has not been approved until now", says Arturo Blanco, technical adviser to the Confederation.
The new qualification has five modules:
- Cultivated and prefermented sourdoughs, elaborated by Arturo Blanco.
- Cold technology, developed by Jesús Sánchez.
- Artisan breads from traditional cereals, special grains and pseudo-cereals, by Moncho López.
- Artisan pastries and puff pastries, by Javier Moreno.
- Tasting and combining bakery products, prepared by Charo Sobrino (tutor from the Ministry of Education).