{"id":40,"date":"2017-10-31T03:50:13","date_gmt":"2017-10-31T03:50:13","guid":{"rendered":"https:\/\/cheffmilenium.com\/web\/?page_id=40"},"modified":"2026-04-03T00:08:53","modified_gmt":"2026-04-03T00:08:53","slug":"chef-en-pasteleria","status":"publish","type":"page","link":"https:\/\/cheffmilenium.com\/web\/chef-en-pasteleria\/","title":{"rendered":"Chef en Pasteler\u00eda y Reposter\u00eda"},"content":{"rendered":"\t\t
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CHEF EN PASTELER\u00cdA Y REPOSTER\u00cdA\n\n<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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El egresado de la Certificaci\u00f3n de Chef en Pasteler\u00eda y Reposter\u00eda es un profesional culinario t\u00e9cnico y creativo especializado en postres, t\u00e9cnicas panaderas y chocolater\u00eda, capaz de dise\u00f1ar men\u00fas especializados en postres, gestionar insumos, liderar equipos y garantizar la calidad est\u00e9tica y gustativa con precisi\u00f3n extrema, demostrando habilidades organizativas y art\u00edsticas.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t

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\n\t\t\t\t\t\t\n\t\t\t\t\t\t\tTRIMESTRE I\t\t\t\t\t\t<\/span>\n\t\t\t\t\t<\/h3>\n\t\t\t\t\n\t\t\t\t\t\t\t\t\t

\n\t\t\t\t\t\tT\u00e9cnicas de Pasteler\u00eda I:
\n- Cortes de frutas,
\n- Galleter\u00eda,
\n- T\u00e9cnicas de mangueado,
\n- Masas b\u00e1sicas de la pasteler\u00eda (masas friables),
\n- Masas batidas pesadas,
\n- Cremas madres y derivadas,
\n- P\u00e2te \u00e0 choux.
\n- Higiene y Manipulaci\u00f3n de Alimentos.
\n- Qu\u00edmica de la Pasteler\u00eda
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\n\t\t\t\t\t\t\n\t\t\t\t\t\t\tTRIMESTRE II\t\t\t\t\t\t<\/span>\n\t\t\t\t\t<\/h3>\n\t\t\t\t\n\t\t\t\t\t\t\t\t\t

\n\t\t\t\t\t\tT\u00e9cnicas de pasteler\u00eda II:
\n- cl\u00e1sicos de la pasteler\u00eda,
\n- T\u00e9cnicas de cheesecake,
\n- T\u00e9cnicas de mousse,
\n- Masas hojaldradas,
\n- Masas levadas,
\n- T\u00e9cnicas de reposter\u00eda.
\n- Costos Gastron\u00f3micos.
\n- Historia de la Pasteler\u00eda.
\n\n.\n\n\t\t\t\t\t<\/p>\n\t\t\t\t\n\t\t\t<\/div>\n\t\t\t\n\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t

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\n\t\t\t\t\t\t\n\t\t\t\t\t\t\tTRIMESTRE III\t\t\t\t\t\t<\/span>\n\t\t\t\t\t<\/h3>\n\t\t\t\t\n\t\t\t\t\t\t\t\t\t

\n\t\t\t\t\t\tT\u00e9cnicas de pasteler\u00eda III:
\n- T\u00e9cnicas de la chocolater\u00eda aplicadas a la pasteler\u00eda,
\n- Elaboraci\u00f3n de bombones artesanales,
\n- T\u00e9cnicas de helado,
\n- T\u00e9cnicas de confiter\u00eda,
\n- Pasteler\u00eda de vanguardia.
\n- Emprendimiento.
\n- Servicio de las mesas.
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\n\t\t\t\t\t\t\n\t\t\t\t\t\t\tTRIMESTRE IV\t\t\t\t\t\t<\/span>\n\t\t\t\t\t<\/h3>\n\t\t\t\t\n\t\t\t\t\t\t\t\t\t

\n\t\t\t\t\t\tT\u00e9cnicas de pasteler\u00eda IV:
\n- Postres emplatados,
\n- Decoraciones cl\u00e1sicas y modernas,
\n- Postres y panes navide\u00f1os,
\n- Proyecto final de pasteler\u00eda
\n- Pr\u00e1cticas empresariales.
\n- Asesor\u00eda de pasant\u00edas.
\n\n\n\t\t\t\t\t<\/p>\n\t\t\t\t\n\t\t\t<\/div>\n\t\t\t\n\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t

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CHEF EN COCINA INTERNACIONAL\n<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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  • Vespertino<\/p><\/li>

  • Sabatino<\/p><\/li><\/ul>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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    Avalado por: \n\n<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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    UTENSILIOS PERSONALES:\n\n<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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    • Peso digital.<\/p><\/li>

    • Dedos m\u00e1gicos.<\/p><\/li>

    • Mangas desechables.<\/p><\/li>

    • Boquillas lisas y rizadas.<\/p><\/li>

    • Repasadores.<\/p><\/li>

    • Otros utensilios que se le soliciten durante la carrera.<\/p><\/li><\/ul>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t

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      REQUISITOS DE INSCRIPCION:\n\n<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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      • Una fotocopia de la c\u00e9dula de identidad ampliada al 140%.<\/p><\/li>

      • Una foto recientes tama\u00f1o carnet.<\/p><\/li>

      • Fondo negro del t\u00edtulo de bachiller\/profesional o constancia de estudio (bachillerato o tecnol\u00f3gico).<\/p><\/li>

      • Certificado de salud emitido por Corposalud o Constancia de Adulto Sano, acompa\u00f1ado de Despistaje de Hepatitis B, C. Exudado Far\u00edngeo, Heces, VDRL.<\/p><\/li>

      • Certificado de Manipulaci\u00f3n de Alimentos, emitido por Corposalud.<\/p><\/li>

      • Constancia de Residencia o RIF actualizado.<\/p><\/li>

      • Llenar las formalidades administrativas.<\/p><\/li>

      • Carpeta manila, tama\u00f1o oficio.<\/p><\/li><\/ul>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t","protected":false},"excerpt":{"rendered":"

        CHEF EN PASTELER\u00cdA Y REPOSTER\u00cdA El egresado de la Certificaci\u00f3n de Chef en Pasteler\u00eda y Reposter\u00eda es un profesional culinario t\u00e9cnico y creativo especializado en postres, t\u00e9cnicas panaderas y chocolater\u00eda, capaz de dise\u00f1ar men\u00fas especializados en postres, gestionar insumos, liderar equipos y garantizar la calidad est\u00e9tica y gustativa con precisi\u00f3n extrema, demostrando habilidades organizativas y…<\/p>\n","protected":false},"author":1,"featured_media":4680,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"_acf_changed":false,"_joinchat":[],"footnotes":""},"class_list":["post-40","page","type-page","status-publish","has-post-thumbnail","hentry"],"acf":[],"yoast_head":"\nChef en Pasteler\u00eda y Reposter\u00eda - Cheffmilenium<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/cheffmilenium.com\/web\/chef-en-pasteleria\/\" \/>\n<meta property=\"og:locale\" content=\"es_ES\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Chef en Pasteler\u00eda y Reposter\u00eda - 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