Online Training
60 hours
Spanish
In the field of the world of food industries it is necessary to know the elaboration of consumer and dairy products. Thus, with this course it is intended to provide the necessary knowledge to know the yogurts, fermented milks and spreadable pasta.
Instituciones educativas
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Multilingual support
Digital certificate included
Assistant Phia
- Describe the physical-chemical and microbiological characteristics of yogurts, fermented milks and spreading pastes. - Analyze the elaboration procedures the yogurts, fermented milks and smear pastes, relating the necessary operations, the input and exit products and the media used. - Carry out operations for preparation, multiplication and maintenance of crops, their inoculation and fermentation control, achieving the required quality and hygiene. - Identify the requirements and perform first level preparation and maintenance operations of fermented milks, yogurts and spreading pastes. - Analyze and systematize sampling techniques and physical-chemical and organoleptic analysis for the verification of the quality and parameters established in fermented milks, yogurts and spreading pastes.
It develops its activity in the dairy industry, both small and medium -sized industries, with very different levels both in its technology and its organization.
This training is adjusted to the training itinerary of the UF1284 Yogurts, Fermented milks and undable pasta certifying having exceeded the different competition units included, and is aimed at the accreditation of the professional competences acquired through the work experience and the non -formal training, via which you will choose to obtain the corresponding certificate of professionalism, through the respective calls 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).
