UF1277 Course: Preparation of plant products

In the field of the world of food industries it is necessary to know the different fields in the manufacture of canned vegetables, within the professional area preserves vegetable. Thus, this course is intended to provide the necessary knowledge for the elaboration of plant products.

- Analyze the industrial elaboration procedures of plant products, relating the basic operations of elaboration, the input and output products, the machinery and equipment used and identify the first level maintenance requirements. - Apply the calibrated, washing, selection and conditioning techniques of raw materials organizing the process, operating with skill and safety the necessary machines, achieving the required quality - Selectively apply the solutions or solid means for the stabilization, conservation or accompaniment of raw materials and products. - Perform preparation according to the formulation, mixed, dosage and homogeinization of compound products, achieving the required quality and in hygiene and safety conditions. - Characterize and apply the cooked techniques required for the elaboration of pre -cooked and cooked dishes, based on plant products, achieving the required quality and in hygiene and safety conditions.

It develops its activity in the Conservera 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. It will depend organically on an intermediate command. In certain cases, of small industries, or in which manual operations still have relevance, it can exercise operators and depend on their exercise directly on the production manager.

This training is adjusted to the training itinerary of the Formative Unit UF1277 Preparation of plant products certifying having overcome 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 will opt for obtaining the corresponding certificate of professionalism, through the respective calls that are publishing the different communities. Autonomous, 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 manufacturing vegetable preserves, within the professional area of vegetable preserves, and to all those interested in acquiring knowledge related to the elaboration of plant products.

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.