{"id":5750,"date":"2019-05-22T13:47:09","date_gmt":"2019-05-22T11:47:09","guid":{"rendered":"http:\/\/agora.xtec.cat\/insdertosa\/?page_id=5750"},"modified":"2024-07-01T17:39:45","modified_gmt":"2024-07-01T15:39:45","slug":"estudis-cicle-formatiu-de-forneria-pastisseria-i-confiteria","status":"publish","type":"page","link":"https:\/\/agora.xtec.cat\/insdertosa\/projecte-educatiu\/estudis\/estudis-cicle-formatiu-de-forneria-pastisseria-i-confiteria\/","title":{"rendered":"CFGM de Forneria, pastisseria i confiteria"},"content":{"rendered":"

FORMACI\u00d3 PROFESSIONAL DUAL<\/u><\/b><\/span><\/a><\/h3>\n
\n
\n\n\n\n\n<\/colgroup>\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n
\n

M\u00f2dul<\/b><\/span><\/span><\/span><\/p>\n<\/td>\n

\n

Nom del m\u00f2dul<\/b><\/span><\/span><\/span><\/p>\n<\/td>\n

Hores<\/strong><\/td>\n<\/tr>\n
\n

0025<\/p>\n<\/td>\n

Elaboracions en forneria-brioxeria<\/span><\/strong><\/td>\n165<\/td>\n<\/tr>\n
\n

0026<\/p>\n<\/td>\n

Processos b\u00e0sics de pastisseria i rebosteria<\/span><\/strong><\/td>\n132<\/td>\n<\/tr>\n
\n

0027<\/p>\n<\/td>\n

Elaboracions de confiteria i altres especialitats<\/span><\/strong><\/td>\n132<\/td>\n<\/tr>\n
\n

0028<\/p>\n<\/td>\n

Postres en restauraci\u00f3<\/span><\/span><\/span><\/strong><\/td>\n99<\/td>\n<\/tr>\n
\n

0029<\/p>\n<\/td>\n

Productes d\u2019obrador<\/span><\/strong><\/td>\n132<\/td>\n<\/tr>\n
\n

0030<\/p>\n<\/td>\n

Operacions i control de magatzem en la ind\u00fastria aliment\u00e0ria<\/span><\/strong><\/td>\n33<\/td>\n<\/tr>\n
\n

0031<\/p>\n<\/td>\n

Seguretat i higiene en la manipulaci\u00f3 d’aliments<\/span><\/span><\/span><\/strong><\/td>\n66<\/td>\n<\/tr>\n
\n

0032<\/p>\n<\/td>\n

Presentaci\u00f3 i venda de productes de forneria, pastisseria i rebosteria<\/span><\/strong><\/td>\n66<\/td>\n<\/tr>\n
\n

0024<\/p>\n<\/td>\n

Mat\u00e8ries primeres i processos en forneria, pastisseria i rebosteria<\/span><\/strong><\/td>\n66<\/td>\n<\/tr>\n
\n

0156<\/p>\n<\/td>\n

Angl\u00e8s professional<\/span><\/span><\/span><\/strong><\/td>\n66<\/td>\n<\/tr>\n
\n

1709<\/p>\n<\/td>\n

Itinerari personal per a l’ocupabilitat I<\/strong><\/td>\n99<\/td>\n<\/tr>\n
\n

1710<\/p>\n<\/td>\n

Itinerari personal per a l’ocupabilitat II<\/strong><\/td>\n66<\/td>\n<\/tr>\n
\n

1664<\/p>\n<\/td>\n

Digitalitzaci\u00f3 aplicada als sectors productius<\/strong><\/td>\n33<\/td>\n<\/tr>\n
\n

1708<\/p>\n<\/td>\n

Sostenibilitat aplicada al sistema productiu
\n<\/strong><\/td>\n		33<\/td>\n<\/tr>\n
\n

1713<\/p>\n<\/td>\n

Projecte intermodular <\/span><\/span><\/span><\/strong><\/td>\n198<\/td>\n<\/tr>\n
\n

EA<\/p>\n<\/td>\n

Estada en l’empresa<\/span><\/span><\/span><\/strong><\/td>\n515<\/td>\n<\/tr>\n
\n

\n<\/td>\n

M\u00f2dul Professional Optatiu<\/span><\/span><\/span><\/strong><\/td>\n99<\/td>\n<\/tr>\n
\n

TOTAL 2000 h.<\/span><\/span><\/span><\/strong><\/p>\n<\/td>\n

<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<\/dd>\n<\/dl>\n

<\/h4>\n

<\/h4>\n

<\/h4>\n

M\u00c9S INFORMACI\u00d3 CFGM Forneria, Pastisseria i Confiteria<\/a><\/h4>\n

Compet\u00e8ncia general<\/b><\/span><\/span><\/p>\n

La compet\u00e8ncia general d’aquest t\u00edtol consisteix a elaborar i presentar productes de forneria, pastisseria 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’higiene i seguretat aliment\u00e0ria, de protecci\u00f3 ambiental i de prevenci\u00f3 de riscos laborals.<\/span><\/span><\/p>\n

    \n
  • On podr\u00e0s treballar?<\/b><\/span><\/span><\/li>\n<\/ul>\n
      \n
    • Personal Forner, personal confiter .<\/span><\/span><\/li>\n
    • Personal elaborador de postres en restaurant<\/span><\/span><\/li>\n
    • Personal elaborador de brioixeria.<\/span><\/span><\/li>\n
    • Personal elaborador de masses i bases de pizza.<\/span><\/span><\/li>\n
    • Personal pastisser.<\/span><\/span><\/li>\n
    • Personal elaborador i decorador de pastissos.<\/span><\/span><\/li>\n
    • Personal reboster, Torronaires.<\/span><\/span><\/li>\n
    • Personal elaborador de caramels i dol\u00e7os.<\/span><\/span><\/li>\n
    • Personal elaborador de productes de cacau i xocolata<\/span><\/span><\/li>\n
    • Personal xurrer.<\/span><\/span><\/li>\n
    • Personal elaborador de galetes.<\/span><\/span><\/li>\n<\/ul>\n

       <\/p>\n

      TRETS B\u00c0SICS DELS CICLES DE GRAU MITJ\u00c0<\/b><\/u><\/span><\/span><\/p>\n

        \n
      • Condicions d’acc\u00e9s:<\/b><\/span><\/span>\n
          \n
        • Tenir el t\u00edtol de graduat\/da en ESO.<\/span><\/span><\/li>\n
        • Tenir el t\u00edtol de T\u00e8cnic\/a Auxiliar d’FP1 o equivalent.<\/span><\/span><\/li>\n
        • Haver superat els dos cursos de BUP o equivalent.<\/span><\/span><\/li>\n
        • Prova d’acc\u00e9s a cicles superada,o equivalent.<\/span><\/span><\/li>\n<\/ul>\n<\/li>\n<\/ul>\n
            \n
          • Durada dels Cicles:<\/b><\/span><\/span>\n
              \n
            • 2000 hores (dos cursos acad\u00e8mics)<\/span><\/span><\/li>\n<\/ul>\n<\/li>\n<\/ul>\n

               <\/p>\n

              INFORMACIONS DIVERSES<\/b><\/u><\/span><\/span><\/p>\n

                \n
              • \n
                  \n
                • Les classes es faran a l’Institut Dertosa, normalment al mat\u00ed si no hi ha servei, i en horari partit quan hi hagi servei. Pot haver algun dia que nom\u00e9s hi hagi classe al mat\u00ed o a la tarda, s\u2019anir\u00e0 informant convenientment a l\u2019alumnat.<\/span><\/span><\/li>\n
                • \n

                  L’horari de classes pot variar per necessitat espec\u00edfiques del centre o dels espais d\u2019aules pr\u00e0ctiques. En tot cas, els canvis es notificaran a l\u2019alumnat amb la m\u00e0xima dilig\u00e8ncia possible.<\/span><\/span><\/p>\n<\/li>\n

                • \n

                  La formaci\u00f3 en centres de treball (pr\u00e0ctiques a l’empresa) es podr\u00e0 realitzar segons l\u2019expedient de l\u2019alumne\/a i a criteri de l\u2019equip docent, entre primer i segon curs, normalment el tercer trimestre.<\/span><\/span><\/p>\n<\/li>\n

                • L\u2019alumnat que t\u00e9 servei de cara al p\u00fablic, aquell dia far\u00e0 \u00fas del menjador del centre.<\/span><\/span><\/li>\n
                • Abans de l\u2019inici de les classes cada alumne\/a haur\u00e0 de disposar del seu material espec\u00edfic que constar\u00e0 de:<\/span><\/span>\n
                    \n
                  • Malet\u00ed amb eines de cuina i pastisseria<\/span><\/span><\/li>\n
                  • Uniforme de l\u2019Escola<\/span><\/span><\/li>\n
                  • Llibres de text, dossiers o altres materials d\u2019aquelles assignatures que ho demanin<\/span><\/span><\/li>\n<\/ul>\n<\/li>\n
                  • \n

                    Per tal de poder guardar el material, uniforme i efectes personals, l’alumnat haur\u00e0 de disposar, en lloguer, d\u2019una taquilla. No es permetr\u00e0 portar la roba ni les motxilles a les aules pr\u00e0ctiques ni a la porta de les aules. Tampoc es podr\u00e0 sortir del centre amb uniforme ni sabates de pr\u00e0ctica, excepte en els moments de tirar les deixalles, feina que forma part de la classe, per aix\u00f2 estar\u00e0 tamb\u00e9 prohibit fumar<\/span><\/span><\/p>\n<\/li>\n

                  • \n

                    Durant el curs es realitzaran una s\u00e8rie de sortides i activitats fora del centre que formen part del curr\u00edculum, per tant, ser\u00e0 obligat\u00f2ria l\u2019assist\u00e8ncia. En el cas que algun alumne\/a no hi pugui assistir haur\u00e0 de comunicar-li al tutor\/a i portar la deguda justificaci\u00f3 amb l\u2019antelaci\u00f3 necess\u00e0ria igual com a les classes ordin\u00e0ries.<\/span><\/span><\/p>\n<\/li>\n<\/ul>\n<\/li>\n<\/ul>\n

                     <\/p>\n

                    POSSIBILITAT DE CURSAR M\u00c9S D\u2019UN CICLE FORMATIU<\/b><\/span><\/span><\/p>\n

                    Aquests tres cicles formatius s\u00f3n complementaris en adquisici\u00f3 de coneixements i compet\u00e8ncies. <\/span><\/span>Cal observar que els m\u00f2duls que tenen la mateixa nomenclatura i el mateix nombre d\u2019hores es poden convalidar. Per aix\u00f2 veiem que els m\u00f2duls:<\/span><\/span><\/p>\n

                      \n
                    • Seguretat i higiene en la manipulaci\u00f3 d’aliments<\/span><\/span><\/li>\n
                    • FOL<\/span><\/span><\/li>\n
                    • Angl\u00e8s<\/span><\/span><\/li>\n
                    • Empresa i iniciativa emprenedora<\/span><\/span><\/li>\n<\/ul>\n

                      S\u00f3n comuns als tres cicles, nom\u00e9s caldria cursar-los una vegada en el cas de complementar la formaci\u00f3 amb m\u00e9s d\u2019un cicle formatiu.\u00a0<\/span><\/span>Hi ha altres m\u00f2duls convalidables entre CFGM Cuina i gastronomia i CFGM Serveis en restauraci\u00f3 com s\u00f3n:<\/span><\/span><\/p>\n

                        \n
                      • Ofertes gastron\u00f2miques<\/span><\/span><\/li>\n<\/ul>\n

                        I entre CFGM Cuina i Gastronomia i CFGM Forneria, pastisseria i confiteria com s\u00f3n:<\/span><\/span><\/p>\n

                          \n
                        • Processos b\u00e0sics de pastisseria i rebosteria<\/span><\/span><\/li>\n
                        • Postres en restauraci\u00f3<\/span><\/span><\/li>\n<\/ul>\n

                          Per tant recomanem aprofitar aquestes sin\u00e8rgies per millorar el perfil de l\u2019alumne\/a cursant un m\u00ednim de tres anys durant els quals es pugui combinar dos t\u00edtols o fins i tot els tres, depenent dels interessos i habilitats de la persona en concret. La majoria d\u2019empreses i establiments demanen treballadors\/es polivalents que puguin solucionar gran part de les necessitats requerides en els establiments d\u2019hoteleria. El\/la tutor\/a far\u00e0 les recomanacions pertinents al seu alumnat .<\/span><\/span><\/p>\n","protected":false},"excerpt":{"rendered":"

                          FORMACI\u00d3 PROFESSIONAL DUAL M\u00f2dul Nom del m\u00f2dul Hores 0025 Elaboracions en forneria-brioxeria 165 0026 Processos b\u00e0sics de pastisseria i rebosteria 132 0027 Elaboracions de confiteria i altres especialitats 132 0028 Postres en restauraci\u00f3 99 0029 Productes d\u2019obrador 132 0030 Operacions i control de magatzem en la ind\u00fastria aliment\u00e0ria 33 0031 Seguretat i higiene en la […]<\/p>\n","protected":false},"author":1,"featured_media":0,"parent":195,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","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,"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-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":"","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-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":"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":""},"mobile":{"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":""}},"footnotes":""},"class_list":["post-5750","page","type-page","status-publish","hentry"],"post_mailing_queue_ids":[],"_links":{"self":[{"href":"https:\/\/agora.xtec.cat\/insdertosa\/wp-json\/wp\/v2\/pages\/5750","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/agora.xtec.cat\/insdertosa\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/agora.xtec.cat\/insdertosa\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/agora.xtec.cat\/insdertosa\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/agora.xtec.cat\/insdertosa\/wp-json\/wp\/v2\/comments?post=5750"}],"version-history":[{"count":7,"href":"https:\/\/agora.xtec.cat\/insdertosa\/wp-json\/wp\/v2\/pages\/5750\/revisions"}],"predecessor-version":[{"id":13070,"href":"https:\/\/agora.xtec.cat\/insdertosa\/wp-json\/wp\/v2\/pages\/5750\/revisions\/13070"}],"up":[{"embeddable":true,"href":"https:\/\/agora.xtec.cat\/insdertosa\/wp-json\/wp\/v2\/pages\/195"}],"wp:attachment":[{"href":"https:\/\/agora.xtec.cat\/insdertosa\/wp-json\/wp\/v2\/media?parent=5750"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}