{"id":284,"date":"2020-02-23T20:12:41","date_gmt":"2020-02-23T20:12:41","guid":{"rendered":"https:\/\/www.estudiarcocinaygastronomia.com\/?p=284"},"modified":"2020-03-24T17:08:35","modified_gmt":"2020-03-24T17:08:35","slug":"legislacion-cfgm-panaderia-reposteria-y-confiteria","status":"publish","type":"post","link":"https:\/\/www.estudiarcocinaygastronomia.com\/index.php\/2020\/02\/23\/legislacion-cfgm-panaderia-reposteria-y-confiteria\/","title":{"rendered":"\ud83d\udcdaLegislaci\u00f3n CFGM Panader\u00eda, reposter\u00eda y confiter\u00eda."},"content":{"rendered":"\n<h2 class=\"wp-block-heading\">FAMILIA PROFESIONAL: Industrias Alimentarias<\/h2>\n\n\n\n<ul class=\"wp-block-list\"><li><a href=\"http:\/\/www.ceice.gva.es\/documents\/161863064\/162743965\/A48241-48277.pdf\/42153f59-b439-4261-bbc1-afd5bd680a22\" target=\"_blank\" rel=\"noreferrer noopener\">RD 1399\/2007 BOE 24\/11\/2007<\/a><\/li><li><a href=\"http:\/\/www.ceice.gva.es\/documents\/161863064\/162743965\/2009_9804.pdf\/bf12e8de-1bb1-4916-a845-4ccf19be2c69\" target=\"_blank\" rel=\"noreferrer noopener\">Curr\u00edculo C.V.: ORDEN de 29 de julio de 2009 (DOGV n\u00fam. 6093, 02.09.2009)<\/a><br><\/li><li><a href=\"http:\/\/www.ceice.gva.es\/documents\/161863064\/162743965\/inapanloe2h.pdf\/11fe7c40-2d72-44a9-9a77-8c0ea59a1de2\" target=\"_blank\" rel=\"noreferrer noopener\">Horario<\/a><br><\/li><li><a href=\"http:\/\/www.ceice.gva.es\/documents\/161863064\/162743965\/GM_PANADERIA_REPOS_CONFIT.pdf\/e02197c2-3b0f-474b-a2d2-2811e3d134f3\" target=\"_blank\" rel=\"noreferrer noopener\">Materiales<\/a><br><\/li><li><a href=\"http:\/\/www.ceice.gva.es\/web\/formacion-profesional\/presentacion-y-calendario\" target=\"_blank\" rel=\"noreferrer noopener\">Acceso mediante prueba<\/a><br><\/li><li><a href=\"http:\/\/www.ceice.gva.es\/web\/centros-docentes\/listados-fp?ciclo=09142703103\" target=\"_blank\" rel=\"noreferrer noopener\">D\u00f3nde se realiza<\/a><br><\/li><\/ul>\n\n\n\n<h3 class=\"wp-block-heading\">Grado Medio 2000 horas<\/h3>\n\n\n\n<p><\/p>\n\n\n\n<h2 class=\"wp-block-heading\">QU\u00c9 OCUPACIONES PUEDES DESEMPE\u0147AR<\/h2>\n\n\n\n<p>Panadero. Elaborador de boller\u00eda. Elaborador de masas y bases de pizza. Pastelero. Elaborador y decorador de pasteles. Confitero. Repostero. Turronero. Elaborador de caramelos y dulces. Elaborador de productos de cacao y chocolate. Churrero. Galletero. Elaborador de postres en restauraci\u00f3n.<\/p>\n\n\n\n<p><\/p>\n\n\n\n<h2 class=\"wp-block-heading\">M\u00d3DULOS PROFESIONALES<\/h2>\n\n\n\n<p><strong>Primer curso:<\/strong><\/p>\n\n\n\n<p>Materias primas y procesos en panader\u00eda, pasteler\u00eda y reposter\u00eda.<\/p>\n\n\n\n<p>Elaboraciones de panader\u00eda y boller\u00eda.<\/p>\n\n\n\n<p>Procesos b\u00e1sicos de pasteler\u00eda y reposter\u00eda.<\/p>\n\n\n\n<p>Operaciones y control de almac\u00e9n en la industria alimentaria.<\/p>\n\n\n\n<p>Seguridad e higiene en la manipulaci\u00f3n de alimentos.<\/p>\n\n\n\n<p>Presentaci\u00f3n y venta de productos de panader\u00eda y pasteler\u00eda.<\/p>\n\n\n\n<p>Formaci\u00f3n y orientaci\u00f3n laboral.<\/p>\n\n\n\n<p>Horario reservado para el m\u00f3dulo impartido en ingl\u00e9s.<\/p>\n\n\n\n<p><strong>Segundo curso:<\/strong><\/p>\n\n\n\n<p>Elaboraciones de confiter\u00eda y otras especialidades.<\/p>\n\n\n\n<p>Postres en restauraci\u00f3n.<\/p>\n\n\n\n<p>Productos de obrador.<\/p>\n\n\n\n<p>Empresa e iniciativa emprendedora.<\/p>\n\n\n\n<p>Horario reservado para el m\u00f3dulo impartido en ingl\u00e9s.<\/p>\n\n\n\n<p>Formaci\u00f3n en Centros de Trabajo: 380 horas<br><\/p>\n\n\n\n<p><strong>C\u00d3MO SE ACCEDE<\/strong><\/p>\n\n\n\n<p><strong>Acceso directo:<\/strong><\/p>\n\n\n\n<p>Graduados en Educaci\u00f3n Secundaria Obligatoria.<\/p>\n\n\n\n<p>Titulados de Formaci\u00f3n Profesional de primer grado (T\u00e9cnico Auxiliar).<\/p>\n\n\n\n<p>Titulados de Formaci\u00f3n Profesional de grado medio (T\u00e9cnico).<\/p>\n\n\n\n<p>Tener 2.\u00ba de BUP aprobado.<\/p>\n\n\n\n<p>Haber superado el segundo curso del primer ciclo experimental de reforma de las ense\u00f1anzas medias.<\/p>\n\n\n\n<p>Haber superado, de las ense\u00f1anzas de Artes Aplicadas y Oficios Art\u00edsticos, el tercer curso del Plan de 1963 o segundo de comunes experimental.<\/p>\n\n\n\n<p>Otras titulaciones equivalentes a efectos acad\u00e9micos.<\/p>\n\n\n\n<p><strong>Acceso mediante prueba:<\/strong><\/p>\n\n\n\n<p>Sin cumplir ninguno de los requisitos acad\u00e9micos de acceso directo, tener diecisiete a\u00f1os de edad o cumplirlos durante el a\u00f1o en curso, y superar la correspondiente prueba de acceso.<br><\/p>\n\n\n\n<p><strong>TITULACI\u00d3N QUE SE OBTIENE: T\u00c9CNICO EN PANADER\u00cdA, REPOSTER\u00cdA Y CONFITER\u00cdA.<\/strong><\/p>\n\n\n\n<p>El alumnado que obtenga la titulaci\u00f3n podr\u00e1 acceder a los estudios de Bachillerato.<\/p>\n\n\n\n<p>O continuar otros estudios de Formaci\u00f3n Profesional.<br><\/p>\n\n\n\n<p><strong>TITULACIONES EQUIVALENTES<\/strong><\/p>\n\n\n\n<p>Conforme la norma vigente, tienen los mismos efectos profesionales y acad\u00e9micos las siguientes titulaciones:<\/p>\n\n\n\n<p>T\u00e9cnico en Panificaci\u00f3n y Reposter\u00eda, (LOGSE)<\/p>\n\n\n\n<p>T\u00e9cnico en Pasteler\u00eda y Panader\u00eda, (LOGSE)<\/p>\n\n\n\n<p><a href=\"https:\/\/www.cvpcruz.com\/\">Esto forma parte de los contenidos que estudian los alumnos del ciclo formativo de grado medio de <\/a><strong>Panader\u00eda, reposter\u00eda y confiter\u00eda<\/strong>.<a href=\"https:\/\/www.cvpcruz.com\/\"> en el Colegio Virgen al Pie de la Cruz.\u00a0<\/a><a href=\"http:\/\/CVPCRUZ.com\"><strong>CVPCRUZ.com<\/strong><\/a><\/p>\n","protected":false},"excerpt":{"rendered":"<p>FAMILIA PROFESIONAL: Industrias Alimentarias RD 1399\/2007 BOE 24\/11\/2007 Curr\u00edculo C.V.: ORDEN de 29 de julio de 2009 (DOGV n\u00fam. 6093, 02.09.2009) Horario Materiales Acceso mediante prueba D\u00f3nde se realiza Grado Medio 2000 horas QU\u00c9 OCUPACIONES PUEDES DESEMPE\u0147AR Panadero. Elaborador de boller\u00eda. Elaborador de masas y bases de pizza. Pastelero. Elaborador y decorador de pasteles. Confitero. &hellip; <\/p>\n<p class=\"link-more\"><a href=\"https:\/\/www.estudiarcocinaygastronomia.com\/index.php\/2020\/02\/23\/legislacion-cfgm-panaderia-reposteria-y-confiteria\/\" class=\"more-link\">Continuar leyendo<span class=\"screen-reader-text\"> \u00ab\ud83d\udcdaLegislaci\u00f3n CFGM Panader\u00eda, reposter\u00eda y confiter\u00eda.\u00bb<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":196,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[47,46,18,45,32],"tags":[57,52,51,56,59,61,54,48,64,58,63,62,55,50,53,60],"class_list":["post-284","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-cfgm-cocina-y-gastronomia","category-cvpcruz","category-legislacion","category-pucol","category-tecnicas-culinarias","tag-apuntes-de-cocina","tag-cocina-facil","tag-cocina-y-gastronomia","tag-curso-a-distancia","tag-curso-a-distancia-gratis","tag-curso-con-salida-laboral","tag-curso-de-cocina","tag-curso-de-cocina-gratis","tag-curso-gratis","tag-curso-y-taller","tag-cvpcruz","tag-esloga","tag-estudiar-cocina","tag-estudiar-cocina-y-gastronomia","tag-pucol","tag-repaso-de-cocina"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v23.9 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>\ud83d\udcda\ud83d\udcdaLegislaci\u00f3n CFGM Panader\u00eda, reposter\u00eda y confiter\u00eda. 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