A PROFESSIONAL IN CHARGE OF BAKERY OR A PRODUCTION TEAM LEADER
A SALES REPRESENTATIVE IN THE BAKERY OR PASTRY SECTOR
○ How yeast works according to temperature.
○ The manufacturing process.
○ Blocking temperatures and times.
○ The material to have.
○ Advice and tips to know.
○ The advantages and disadvantages of this technique.
○ The quality of the final product.
○ Training exercises.
*Acessibility : To access the course, you need an internet connection and a computer, tablet or smartphone.
Once registered, you have access to the course 24/7 from our training platform, for 21 days from the date of registration.
If necessary, video tutorials and a welcome booklet will help you use your training space, and we will answer all your questions at firstname.lastname@example.org
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