{"id":8284,"date":"2022-06-27T12:00:32","date_gmt":"2022-06-27T10:00:32","guid":{"rendered":"https:\/\/agora.xtec.cat\/iessitges\/?p=8284"},"modified":"2022-06-27T11:24:01","modified_gmt":"2022-06-27T09:24:01","slug":"fct-de-pastisseria-a-portugal-amb-erasmus","status":"publish","type":"post","link":"https:\/\/agora.xtec.cat\/iessitges\/cfgm\/fct-de-pastisseria-a-portugal-amb-erasmus\/","title":{"rendered":"FCT de Pastisseria a Portugal amb Erasmus+"},"content":{"rendered":"

Soc la Lola, alumna de Grau Mitj\u00e0 de Pastisseria, Forneria i Confiteria. Aquest curs he participat a la mobilitat d’Erasmus +, la meva estada ha sigut a Barcelos (Portugal), on he fet les pr\u00e0ctiques en un obrador que es dedica plenament a la pastisseria.<\/p>\n

En aquesta empresa he apr\u00e8s t\u00e8cniques noves d\u2019ofici, com a preparar pastissos de casaments, batejos o aniversaris amb diferents t\u00e8cniques de decoraci\u00f3, ja fos amb crema de mantega o amb fondant. D\u2019altra banda m\u2019han ensenyat a fer servir diferents tipus de maquin\u00e0ria que serveixen per a fer una gran producci\u00f3 del producte necessari, noves t\u00e9cniques d\u2019elaboraci\u00f3 de masses, cremes o d’altres amb productes diferents.<\/p>\n

Tamb\u00e9 he apr\u00e8s a elaborar dol\u00e7os t\u00edpics portuguesos, com ara els past\u00e9is de nata<\/em>, el doce<\/em>
\nbranco, <\/em>el doce frances, <\/em>les bolachas h\u00fangaras, <\/em>les queijadinhas<\/em> de Barcelos\u2026<\/p>\n

En quant al treball a l’empresa, la difer\u00e8ncia amb les empreses d\u2019aqu\u00ed \u00e9s que all\u00e0 s\u2019ho prenen tot amb
\nm\u00e9s calma i no van amb tantes presses. I pel que fa a horaris, no tenen un \u201chorari fixe\u201d, \u00e9s a dir, que s\u00ed que tenen un horari per\u00f2 fins que no acaben la seva feina no marxen. Per\u00f2 a part d’aix\u00f2, totes les empreses tenen un funcionament semblant i no canvia gran cosa, nom\u00e9s t\u2019has d\u2019adaptar al seu funcionament, com a tot arreu.<\/p>\n

Per a futurs candidats d\u2019Erasmus, recomano plenament aquesta experi\u00e8ncia perqu\u00e8 \u00e9s una oportunitat \u00fanica, on s\u2019aprenen mil coses, on coneixes a gent nova, on creixes com a persona i, sobretot, on et dones compte de si realment t\u2019agrada o est\u00e0s preparat per seguir amb el teu ofici, aix\u00ed que no us cohibiu, que us espera una gran aventura!\"\"<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"

Soc la Lola, alumna de Grau Mitj\u00e0 de Pastisseria, Forneria i Confiteria. Aquest curs he participat a la mobilitat d’Erasmus +, la meva estada ha sigut a Barcelos (Portugal), on he fet les pr\u00e0ctiques en un obrador que es dedica plenament a la pastisseria. En aquesta empresa he apr\u00e8s t\u00e8cniques noves d\u2019ofici, com a preparar […]<\/p>\n","protected":false},"author":19,"featured_media":8285,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","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":""},"categories":[30,105,107,258,109],"tags":[239,215,334,272],"class_list":["post-8284","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-cfgm","category-cuina","category-pastisseria","category-mobilitat","category-serveis","tag-cicles","tag-erasmus","tag-institut-joan-ramon-benapres","tag-mobilitat"],"post_mailing_queue_ids":[],"_links":{"self":[{"href":"https:\/\/agora.xtec.cat\/iessitges\/wp-json\/wp\/v2\/posts\/8284","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/agora.xtec.cat\/iessitges\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/agora.xtec.cat\/iessitges\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/agora.xtec.cat\/iessitges\/wp-json\/wp\/v2\/users\/19"}],"replies":[{"embeddable":true,"href":"https:\/\/agora.xtec.cat\/iessitges\/wp-json\/wp\/v2\/comments?post=8284"}],"version-history":[{"count":2,"href":"https:\/\/agora.xtec.cat\/iessitges\/wp-json\/wp\/v2\/posts\/8284\/revisions"}],"predecessor-version":[{"id":8287,"href":"https:\/\/agora.xtec.cat\/iessitges\/wp-json\/wp\/v2\/posts\/8284\/revisions\/8287"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/agora.xtec.cat\/iessitges\/wp-json\/wp\/v2\/media\/8285"}],"wp:attachment":[{"href":"https:\/\/agora.xtec.cat\/iessitges\/wp-json\/wp\/v2\/media?parent=8284"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/agora.xtec.cat\/iessitges\/wp-json\/wp\/v2\/categories?post=8284"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/agora.xtec.cat\/iessitges\/wp-json\/wp\/v2\/tags?post=8284"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}