{"id":1639,"date":"2017-04-28T00:35:43","date_gmt":"2017-04-27T22:35:43","guid":{"rendered":"http:\/\/agora.xtec.cat\/iesramoncoll\/?p=1639"},"modified":"2018-11-03T01:02:55","modified_gmt":"2018-11-03T00:02:55","slug":"serem-tambe-forners-pastissers-i-confiters","status":"publish","type":"post","link":"https:\/\/agora.xtec.cat\/iesramoncoll\/general\/serem-tambe-forners-pastissers-i-confiters\/","title":{"rendered":"Serem tamb\u00e9 forners, pastissers i confiters"},"content":{"rendered":"

\"obrador<\/a><\/p>\n

Aquesta setmana se’ns ha notificat que ens ha estat concedit un nou cicle formatiu de grau mitj\u00e0 en DUAL<\/a>, concretament el CFGM en Forneria, pastisseria i confiteria, de la fam\u00edlia d’Ind\u00fastries aliment\u00e0ries.\u00a0Aix\u00ed, doncs, el curs vinent seran quatre els cicles que s’impartiran al nostre centre: tres de grau mitj\u00e0 i un de grau superior.<\/p>\n

Tal com indica el Departament d’Ensenyament, aquest nou cicle capacita per elaborar productes de fleca, pastisseria i confiteria; elaborar i muntar postres de restauraci\u00f3; compondre, acabar i presentar els productes elaborats mitjan\u00e7ant t\u00e8cniques decoratives i innovadores. T\u00e9 una durada de 2.000 hores (1.617 lectives en un centre educatiu i 383 pr\u00e0ctiques en un centre de treball) distribu\u00efdes en dos cursos acad\u00e8mics.<\/p>\n

Si esteu interessats a cursar aquest cicle, podeu informar-vos dels requisits d’admissi\u00f3, distribuci\u00f3 d’hores, titulaci\u00f3 i sortides professionals en el seg\u00fcent enlla\u00e7 al pdf<\/span> d’Ensenyament:\u00a0http:\/\/www.gencat.cat\/ensenyament\/eac\/pdf\/CFPM____IA60_00_CA.pdf<\/a><\/span>\u00a0i consultar la seg\u00fcent graella;<\/p>\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n
\n

Forneria, Pastisseria i Confiteria<\/span><\/h1>\n<\/td>\n

\u00a0<\/strong><\/p>\n

CFGM<\/strong><\/p>\n

IA60<\/strong><\/p>\n<\/td>\n

\n

2000 hores<\/p>\n

2 cursos acad\u00e8mics<\/p>\n<\/td>\n<\/tr>\n

FAM\u00cdLIA PROFESSIONAL<\/strong><\/td>\n\n

Ind\u00fastries Aliment\u00e0ries<\/p>\n<\/td>\n<\/tr>\n

\n

\u00a0Compet\u00e8ncia General<\/span><\/h3>\n<\/td>\n<\/tr>\n

\n

La compet\u00e8ncia general d\u2019aquest t\u00edtol consisteix en elaborar i envasar productes alimentaris d\u2019acord amb els plans de producci\u00f3 i qualitat, efectuant el manteniment de primer nivell dels equips i aplicant la legislaci\u00f3 vigent d\u2019higiene i seguretat aliment\u00e0ria, de protecci\u00f3 ambiental i de prevenci\u00f3 de riscos laborals.<\/p>\n<\/td>\n<\/tr>\n

\u00a0M\u00f2duls Professionals<\/strong><\/span><\/td>\n<\/tr>\n
Elaboracions en forneria-brioixeria.<\/td>\n297 hores<\/td>\n<\/tr>\n
Processos b\u00e0sics de pastisseria i rebosteria.<\/td>\n198 hores<\/td>\n<\/tr>\n
Elaboracions de confiteria i altres especialitats.<\/td>\n198 hores<\/td>\n<\/tr>\n
Postres en restauraci\u00f3.<\/td>\n132 hores<\/td>\n<\/tr>\n
Productes d\u2019obrador.<\/td>\n132 hores<\/td>\n<\/tr>\n
Operacions i control de magatzem en la ind\u00fastria aliment\u00e0ria.<\/td>\n66 hores<\/td>\n<\/tr>\n
Seguretat i higiene en la manipulaci\u00f3 d\u2019aliments.<\/td>\n66 hores<\/td>\n<\/tr>\n
Presentaci\u00f3 i venda de productes de forneria i pastisseria.<\/td>\n66 hores<\/td>\n<\/tr>\n
Mat\u00e8ries primeres i processos en forneria, pastisseria i rebosteria.<\/td>\n132 hores<\/td>\n<\/tr>\n
Formaci\u00f3 i Orientaci\u00f3 Laboral.<\/td>\n99 hores<\/td>\n<\/tr>\n
Empresa i iniciativa emprenedora.<\/td>\n66 hores<\/td>\n<\/tr>\n
Angl\u00e8s t\u00e8cnic<\/td>\n99 hores<\/td>\n<\/tr>\n
S\u00edntesi<\/td>\n66 hores<\/td>\n<\/tr>\n
Formaci\u00f3 en centres de treball.<\/td>\n383 hores<\/td>\n<\/tr>\n
\u00a0Camp professional<\/strong><\/span><\/td>\n<\/tr>\n
\n

Aquest professional exercir\u00e0 l\u2019activitat principalment en obradors artesanals o semiindustrials que elaboren productes de forneria, pastisseria i confiteria; aix\u00ed com en el sector de l\u2019hostaleria, subsector de la restauraci\u00f3 i com a elaborador per compte propi o ali\u00e8. Tamb\u00e9 exerceix la seva activitat en el sector del comer\u00e7 de l\u2019alimentaci\u00f3, en aquells establiments que elaboren i venen productes de forneria,pastisseria i rebosteria.<\/p>\n<\/td>\n<\/tr>\n

\u00a0Principals ocupacions i llocs de treball<\/strong><\/span><\/td>\n<\/tr>\n
Personal forner.<\/td>\nPersonal elaborador de brioixeria.<\/td>\n<\/tr>\n
Personal elaborador de masses i bases de pizza.<\/td>\nPersonal pastisser.<\/td>\n<\/tr>\n
Personal elaborador i decorador de pastissos.<\/td>\nPersonal confiter.<\/td>\n<\/tr>\n
Personal reboster.<\/td>\nTorronaires.<\/td>\n<\/tr>\n
Personal elaborador de caramels i dol\u00e7os.<\/td>\nPersonal elaborador de productes de cacau i xocolata.<\/td>\n<\/tr>\n
Personal xurrer.<\/td>\nPersonal elaborador de galetes.<\/td>\n<\/tr>\n
Personal elaborador de postres en la restauraci\u00f3<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n","protected":false},"excerpt":{"rendered":"

Aquesta setmana se’ns ha notificat que ens ha estat concedit un nou cicle formatiu de grau mitj\u00e0 en DUAL, concretament el CFGM en Forneria, pastisseria i confiteria, de la fam\u00edlia d’Ind\u00fastries aliment\u00e0ries… Llegeix m\u00e9s\u00bb<\/a><\/p>\n","protected":false},"author":5,"featured_media":1640,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_bbp_topic_count":0,"_bbp_reply_count":0,"_bbp_total_topic_count":0,"_bbp_total_reply_count":0,"_bbp_voice_count":0,"_bbp_anonymous_reply_count":0,"_bbp_topic_count_hidden":0,"_bbp_reply_count_hidden":0,"_bbp_forum_subforum_count":0,"footnotes":""},"categories":[327,30,1,29],"tags":[],"class_list":["post-1639","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-cfgm-pastisseria","category-cicles-formatius","category-general","category-portada"],"post_mailing_queue_ids":[],"_links":{"self":[{"href":"https:\/\/agora.xtec.cat\/iesramoncoll\/wp-json\/wp\/v2\/posts\/1639","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/agora.xtec.cat\/iesramoncoll\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/agora.xtec.cat\/iesramoncoll\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/agora.xtec.cat\/iesramoncoll\/wp-json\/wp\/v2\/users\/5"}],"replies":[{"embeddable":true,"href":"https:\/\/agora.xtec.cat\/iesramoncoll\/wp-json\/wp\/v2\/comments?post=1639"}],"version-history":[{"count":3,"href":"https:\/\/agora.xtec.cat\/iesramoncoll\/wp-json\/wp\/v2\/posts\/1639\/revisions"}],"predecessor-version":[{"id":1665,"href":"https:\/\/agora.xtec.cat\/iesramoncoll\/wp-json\/wp\/v2\/posts\/1639\/revisions\/1665"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/agora.xtec.cat\/iesramoncoll\/wp-json\/wp\/v2\/media\/1640"}],"wp:attachment":[{"href":"https:\/\/agora.xtec.cat\/iesramoncoll\/wp-json\/wp\/v2\/media?parent=1639"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/agora.xtec.cat\/iesramoncoll\/wp-json\/wp\/v2\/categories?post=1639"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/agora.xtec.cat\/iesramoncoll\/wp-json\/wp\/v2\/tags?post=1639"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}