INAJ0109 FISHING AND PREPARATION OF FISHING AND AQUULTURE PRODUCTS

Within the world of food industries it is necessary to know the different fields in the fish market and elaboration of fishing and aquaculture products, within the professional area Fishing products. Thus, with this course it is intended to provide the necessary knowledge for the reception, storage and expedition of fishing products, the conditioning and fish technologies, the preparation and sale of fish, the elaboration of preserves and fish salts and the elaboration of frozen and fish cooked.

- Control the reception of raw materials, storage and issuance of fish and seafood preparations. - Condition the fish or seafood for commercialization or for industrial use, following food quality and safety standards. - Prepare and sell fish and shellfish and frescoes of fishing, maintaining the required quality conditions and food safety. - Prepare can, semi -conservatas and salazones of fishing products, following food quality and safety standards. -Epport masses, pasta, frozen and cooked or pre -cooked dishes based on fish or seafood, guaranteeing the quality and hygiene of the products.

It develops its activity in small fishing, frequently of a family type, being self -employed or on behalf of others. They also carry out their work in medium and large companies dedicated to the elaboration of products from fish and shellfish: frozen, preserves and semi -conserva, as well as factoring ships and fish markets.

The present training is adjusted to the training itinerary of the INJA0109 FISHERY AND PREPARATION OF FISHING AND AQUULTURE PRODUCTS CERTIFYING THE DIFFERENT UNITS OF COMPETITION IN THE They are publishing the different autonomous communities, as well as the Ministry of Labor itself (Royal Decree 659/2023, of July 18, which develops the management of the professional training system and establishes a permanent procedure for the accreditation of professional competences acquired by work experience or non -formal training).

This course is aimed at the professionals of the world of food industries specifically in fishing and preparation of fishing and aquaculture products, within the professional area of fishing products, and to all those people interested in acquiring knowledge related to the reception, storage and issuance of fishing products, conditioning and fish technologies, the preparation and sale of fish, the preparation of preserves and fishing rooms of frozen and fish cooked.

This training is not included in the scope of official regulated training (Infant Education, Primary Education, Secondary Education, Official Professional Training FP, Baccalaureate, University Degree, Official University Master and PhD). It is therefore a complementary and/or specialization training, aimed at acquiring certain skills, skills or aptitudes of a professional nature, being able to be barely as merit in workbags and/or opposition competitions, always within the complementary training section and/or continuous training being always essential to review the specific requirements of the public labor stock of the public labor stock market.