{"id":735,"date":"2019-02-08T16:58:34","date_gmt":"2019-02-08T15:58:34","guid":{"rendered":"https:\/\/agora.xtec.cat\/iessitges\/?page_id=735"},"modified":"2021-07-07T10:53:21","modified_gmt":"2021-07-07T08:53:21","slug":"cicles-formatius-de-grau-mitja","status":"publish","type":"page","link":"https:\/\/agora.xtec.cat\/iessitges\/estudis\/cicles-formatius-de-grau-mitja\/","title":{"rendered":"Cicles Formatius de Grau Mitj\u00e0"},"content":{"rendered":"

Cuina i gastronomia + Serveis en Restauraci\u00f3\u00a0<\/a>
\nForneria, Pastisseria i confiteria<\/a>
\nServeis en restauraci\u00f3<\/a><\/p>\n

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

Objectius <\/span><\/u><\/b><\/span>:<\/span> <\/span><\/u><\/b>Aquest grau dota dels coneixements per portar a terme les operacions\u00a0de manipulaci\u00f3\u0301, preparaci\u00f3\u0301, conservaci\u00f3\u0301 i presentaci\u00f3\u0301 de tota classe d\u2019aliments, i la confecci<\/span>\u00f3\u0301\u00a0<\/span>d\u2019ofertes gastron<\/span>\u00f2m<\/span>iques, \u00a0preparar menjars de tot tipus i el posterior servei .\u00a0<\/span><\/p>\n

Durada dels estudis : <\/span><\/u><\/b><\/span>2 + 1 = 3 anys ( cicle de cuina i serveis )<\/span><\/b><\/p>\n

Horari: <\/span><\/u><\/b><\/span>De dilluns a divendres:de 9.30 a 16.00 hores (els dies de classes pr\u00e0ctiques) i de 15.00 a 21:20 (els dies de mat\u00e8ries comunes) <\/u><\/b><\/span><\/p>\n

Acreditaci\u00f3\u0301: <\/span><\/u><\/b><\/span>T\u00e8cnic\/a en cuina i gastronomia i T\u00e8cnic de Serveis en restauraci\u00f3.\u00a0<\/u><\/span><\/p>\n

Compet\u00e8ncies professionals:\u00a0<\/span><\/u><\/b><\/span>Preparaci\u00f3 i presentaci\u00f3 d\u2019elaboracions de cuina tradicional i d\u2019avantguarda, aix<\/span>\u00ed\u00a0<\/span>com de pastisseria i postres de restaurant i el seu Servei al restaurant .\u00a0<\/span><\/p>\n

\u00c0mbit professional i de treball <\/span><\/u><\/b><\/span>:<\/span> <\/span><\/u>Restaurants,\u00a0 empreses de menjars preparats , c\u00e0terings, hospital, etc<\/u><\/span><\/p>\n

Sortides professionals <\/span><\/u><\/b>: <\/span><\/u><\/span>Cuiner\/a, Ajudant\/a de cuina, Cap de partida, Ajudant de cambrer , Cambrer\u00a0<\/u><\/span><\/p>\n

Continguts<\/span><\/u><\/b><\/span><\/p>\n\n\n\n\n\n\n\n\n\n\n
\u2022 Ofertes gastron<\/span>\u00f2m<\/span>iques<\/span><\/td>\n\u2022 T<\/span>\u00e8<\/span>cniques culin<\/span>\u00e0<\/span>ries<\/span><\/td>\n<\/tr>\n
\u2022 Seguretat i higiene en la manipulaci<\/span>\u00f3\u0301<\/span>d\u2019aliments<\/span><\/td>\n\u2022 Productes culinaris<\/span><\/td>\n<\/tr>\n
\u2022 Formaci<\/span>\u00f3\u0301\u00a0<\/span>i orientaci\u00f3\u0301 laboral<\/span><\/td>\n\u2022 Processos b<\/span>\u00e0<\/span>sics de pastisseria i rebosteria<\/span><\/td>\n<\/tr>\n
\u2022 Empresa i iniciativa emprenedora<\/span><\/td>\n\u2022 Postres en restauraci<\/span>\u00f3<\/span><\/td>\n<\/tr>\n
\u2022 Preelaboraci<\/span>\u00f3\u00a0<\/span>i conservaci<\/span>\u00f3\u00a0<\/span>d\u2019aliments<\/span><\/td>\n\u2022 Angl<\/span>\u00e8s<\/span><\/td>\n<\/tr>\n
\n
    \n
  • Operacions b\u00e0siques al bar cafeter\u00eda<\/li>\n<\/ul>\n<\/td>\n
\u2022 Sintesi<\/span><\/td>\n<\/tr>\n
Operacions b\u00e0sques al restaurant bar<\/td>\n\u2022 FCT Formaci<\/span>\u00f3\u00a0<\/span>en centres de treball<\/span><\/td>\n<\/tr>\n
Serveis al bar cafeteria<\/td>\nSegon llengua estrangera<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

Continu\u00eft<\/span><\/u><\/b>at <\/span><\/u><\/b><\/span>:<\/span> <\/span><\/u>Altres Cicles formatius de grau mitj<\/span>\u00e0<\/span>GM Pastisseria, forneria i confiteria, Cicles formatius de Grau Superior GS Direcci\u00f3 de cuina i GS Direcci\u00f3 de serveis en restauraci\u00f3 <\/u><\/span><\/p>\n

M\u00e9s informaci\u00f3 web del departament:\u00a0Cuina i gastronomia<\/a><\/span><\/p>\n

\n

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

Objectius: <\/strong><\/span>Aquests estudis capaciten 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.<\/p>\n

Durada dels estudis: <\/u><\/strong><\/span>2 anys<\/p>\n

Horari: <\/u><\/strong><\/span>De dilluns a divendres de 9.30 a 16.00 hores (els dies de pr\u00e0ctiques) i de 15.00 a 21:20 (els dies de comuns)<\/p>\n

Acreditaci\u00f3:<\/span> <\/strong>T\u00e8cnic\/a en pastisseria, forneria i confiteria<\/p>\n

Compet\u00e8ncies professionals: <\/strong><\/span>Elaborar i presentar productes de forneria, rebosteria i confiteria, conduint les operacions de producci\u00f3, composici\u00f3 i decoraci\u00f3, en obradors i establiments de restauraci\u00f3, aplicant la legislaci\u00f3 vigent d\u2019higiene i seguretat aliment\u00e0ria, de protecci\u00f3 ambiental i de prevenci\u00f3 de riscos laborals.<\/p>\n

\u00c0mbit professional i de treball:<\/span> <\/strong>Pastisseries, forns de pa, restaurants, hotels, bars i cafeteries, empreses de menjar preparat, ind\u00fastries agroalimen- t\u00e0ries, etc.<\/p>\n

Sortides professionals: <\/strong><\/span>Pastisser\/a, Mestre\/a d\u2019obrador (forner\/a), Elaborador\/a de brioixeria, masses i bases de pizza, Elaborador\/a i decorador\/a de pastissos, Confiter\/a, Reboster\/a, Torronaire, Elaborador\/a de caramels i dol\u00e7os \u00b7 Elaborador\/a de postres de restaurant<\/p>\n

Continguts <\/strong><\/span><\/p>\n\n\n\n\n\n\n\n\n\n
Elaboracions en forneria brioixeria<\/td>\nPresentaci\u00f3 i venda de productes<\/td>\n<\/tr>\n
Elaboracions de confiteria i altres especialitats<\/td>\nFormaci\u00f3 i orientaci\u00f3 laboral<\/td>\n<\/tr>\n
Productes d\u2019obrador<\/td>\nEmpresa i iniciativa emprenedora<\/td>\n<\/tr>\n
Postres en restauraci\u00f3<\/td>\nMat\u00e8ries primeres i processos en forneria, pastisseria i rebosteria<\/td>\n<\/tr>\n
Processos b\u00e0sics de pastisseria i rebosteria<\/td>\nS\u00edntesi<\/td>\n<\/tr>\n
Operacions i control de magatzem ind\u00fastria aliment\u00e0ria<\/td>\nAngl\u00e8s t\u00e8cnic<\/td>\n<\/tr>\n
Seguretat i higiene en la manipulaci\u00f3 d\u2019aliments<\/td>\nFCT Formaci\u00f3 en Centres de Treball<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

Continui\u00ef<\/u><\/strong><\/span>tat:<\/span> <\/u><\/strong>Altres Cicles formatius de grau mitj\u00e0GM Pastisseria, forneria i confiteria, Cicles formatius de Grau Superior GS Direcci\u00f3 de cuina i GS Direcci\u00f3 de serveis en restauraci\u00f3 .<\/p>\n

M\u00e9s informaci\u00f3 web del departament:\u00a0Forneria, pastisseria i confiteria<\/a><\/span><\/p>\n

\n

 <\/p>\n

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

Objectius <\/u><\/strong>: <\/u><\/strong><\/span>\u00a0et formar\u00e0s dels coneixements per portar a terme les operacions de manipulaci\u00f3, preparaci\u00f3 i presentaci\u00f3 de tota classe de begudes, confecci\u00f3 d’ofertes gastron\u00f2miques. Capacitat per efectuar les operacions de servei d’aliments b\u00e0sics, acollir l\u2019atendre al client i preparar plats de tot tipus a la vista.<\/p>\n

Durada dels estudis: <\/u><\/strong><\/span>2 anys<\/p>\n

Horari: <\/u><\/strong><\/span>De dilluns a divendres de 9.30 a 16.00 hores (els dies de classes pr\u00e0ctiques) i de 15.00 a 21:20 (els dies de mat\u00e8ries comunes)<\/p>\n

\u00a0Acreditaci\u00f3: <\/u><\/strong><\/span>T\u00e8cnic\/a en serveis en restauraci\u00f3<\/p>\n

Compet\u00e8ncies professionals:<\/span> <\/u><\/strong>Preparaci\u00f3 i presentaci\u00f3 de totat clase de begudes i emplatat i acabat de plats davant del client<\/p>\n

\u00c0mbit professional i de treball: <\/u><\/strong><\/span>Restaurants,\u00a0 bars, cafeteries , hotels , etc..<\/p>\n

Sortides professionals: <\/u><\/strong><\/span>Cambrer, Sommelier, Ajudant de rang, Cap de rang,<\/u>Barista<\/p>\n

Continguts<\/u><\/strong><\/span><\/p>\n\n\n\n\n\n\n\n\n\n
Ofertes gastron\u00f2miques<\/td>\nServeis al restaurant i esdeveniments especials<\/td>\n<\/tr>\n
Formaci\u00f3 i orientaci\u00f3 laboral<\/td>\nT\u00e8cniques de comunicaci\u00f3 en la restauruaci\u00f3<\/td>\n<\/tr>\n
Seguretat i higiene en la manipulaci\u00f3d\u2019aliments<\/td>\nEl vi i el seu servei<\/td>\n<\/tr>\n
Empresa i iniciativa emprenedora<\/td>\nAngl\u00e8s<\/td>\n<\/tr>\n
Operacions b\u00e0siques al bar cafeter\u00eda<\/td>\nFranc\u00e8s<\/td>\n<\/tr>\n
Operacions b\u00e0sques al restaurant bar<\/td>\nSintesi<\/td>\n<\/tr>\n
Serveis al bar cafeteria<\/td>\nFCT Formaci\u00f3 en centres de treball<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

 <\/p>\n

Continui\u00ef<\/u><\/strong>tat: <\/u><\/strong><\/span>Altres Cicles formatius de grau mitj\u00e0GM Pastisseria, forneria i confiteria, Cicles formatius de Grau Superior GS Direcci\u00f3 de cuina i GS Direcci\u00f3 de serveis en restauraci\u00f3 .<\/p>\n

M\u00e9s informaci\u00f3 web del departament:\u00a0Serveis en restauraci\u00f3<\/a><\/span><\/p>\n

Com accedir\u00a0 als cicles de GM <\/u><\/strong><\/span><\/h2>\n
    \n
  • Graduat en ESO<\/li>\n
  • Tenir un t\u00edtol de t\u00e8cnic\/a<\/li>\n
  • Haver superat la prova d\u2019acc\u00e9s als Cicles de grau mitj\u00e0<\/li>\n
  • Haver realitzat el curs espec\u00edfic d\u2019acc\u00e9s als Cicles de grau mitj\u00e0<\/li>\n
  • Haver superat un PFI<\/li>\n
  • Haver superat el segon curs del batxillerat unificat i polivalent (BUP)<\/li>\n
  • Tenir altres estudis equivalents a efectes acad\u00e8mics<\/li>\n
  • Haver superat la prova d\u2019acc\u00e9s la universitat per a majors de 25 anys<\/li>\n<\/ul>\n","protected":false},"excerpt":{"rendered":"

    Cuina i gastronomia + Serveis en Restauraci\u00f3\u00a0 Forneria, Pastisseria i confiteria Serveis en restauraci\u00f3 Objectius : Aquest grau dota dels coneixements per portar a terme les operacions\u00a0de manipulaci\u00f3\u0301, preparaci\u00f3\u0301, conservaci\u00f3\u0301 i presentaci\u00f3\u0301 de tota classe d\u2019aliments, i la confecci\u00f3\u0301\u00a0d\u2019ofertes gastron\u00f2miques, \u00a0preparar menjars de tot tipus i el posterior servei .\u00a0 Durada dels estudis : 2 […]<\/p>\n","protected":false},"author":1,"featured_media":0,"parent":195,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"site-sidebar-layout":"default","site-content-layout":"","ast-site-content-layout":"","site-content-style":"default","site-sidebar-style":"default","ast-global-header-display":"","ast-banner-title-visibility":"","ast-main-header-display":"","ast-hfb-above-header-display":"","ast-hfb-below-header-display":"","ast-hfb-mobile-header-display":"","site-post-title":"","ast-breadcrumbs-content":"","ast-featured-img":"","footer-sml-layout":"","theme-transparent-header-meta":"","adv-header-id-meta":"","stick-header-meta":"","header-above-stick-meta":"","header-main-stick-meta":"","header-below-stick-meta":"","astra-migrate-meta-layouts":"default","ast-page-background-enabled":"default","ast-page-background-meta":{"desktop":{"background-color":"var(--ast-global-color-4)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"ast-content-background-meta":{"desktop":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"footnotes":""},"class_list":["post-735","page","type-page","status-publish","hentry"],"post_mailing_queue_ids":[],"_links":{"self":[{"href":"https:\/\/agora.xtec.cat\/iessitges\/wp-json\/wp\/v2\/pages\/735","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/agora.xtec.cat\/iessitges\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/agora.xtec.cat\/iessitges\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/agora.xtec.cat\/iessitges\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/agora.xtec.cat\/iessitges\/wp-json\/wp\/v2\/comments?post=735"}],"version-history":[{"count":6,"href":"https:\/\/agora.xtec.cat\/iessitges\/wp-json\/wp\/v2\/pages\/735\/revisions"}],"predecessor-version":[{"id":5980,"href":"https:\/\/agora.xtec.cat\/iessitges\/wp-json\/wp\/v2\/pages\/735\/revisions\/5980"}],"up":[{"embeddable":true,"href":"https:\/\/agora.xtec.cat\/iessitges\/wp-json\/wp\/v2\/pages\/195"}],"wp:attachment":[{"href":"https:\/\/agora.xtec.cat\/iessitges\/wp-json\/wp\/v2\/media?parent=735"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}