MF0761_2 course elaboration of nuts

In the field of the food industry it is necessary to know the fields of manufacturing of roasting products and extruded snacks within the professional area of diverse foods. Thus, this course is intended to provide the necessary knowledge for the elaboration of nuts.

- Apply nut calibration techniques, achieving uniformity by required sizes. - Apply the discharge techniques of nuts. - Select the nuts in grain for later processing, operating with and security the necessary equipment. - Apply repelled techniques, guaranteeing the quality of repelled dry fruit. - Apply chopped and harined techniques, taking into account product specifications and operating with skill the necessary equipment. - Perform the tu a tuft and the salty of nuts, taking into account the product specifications. - Perform first level maintenance and preparation operations of the machines and packaging equipment and fruit packaging.

It develops its activity in the Téste industry, in small, medium and large companies, with very different organizational -technological levels. It is integrated into a work team with other people of the same or lower level of qualification, where it will develop individual and group tasks on the treatment of raw materials, processed with nuts and manufacture of extruded snacks. In general, it will depend organically on an intermediate command. In certain cases, in small industries, or in which manual operations still have relevance, can perform operators supervision functions and depend, in their exercise, directly on the production manager.

This training is adjusted to the training itinerary of the MF0761_2 training module, certifying having overcome the different competence units included, and is aimed at the accreditation of the professional competences acquired through the work experience and non -formal training, via which will choose to obtain the corresponding certificate of professionalism, through the respective calls 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 industry, specifically in manufacture of tu auction and extruded snacks within the professional area of diverse foods, and all those interested in acquiring knowledge related to the elaboration of nuts.

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.