INAI0108 COURSE CARNICERÍA AND ELABORATION OF RELEASE PRODUCTS (Certificate of Complete Professionalism)

The meat industry is a type of food industry responsible for producing, processing and distributing animal meat to consumption centers. And like any other industry, it is not isolated from changes, but that this sector has evolved in technology, tastes and way of manufacturing. It has adapted to the new times, although there factors such as safety and bioprotection that must always be present. With this course, the student will learn the necessary knowledge to carry out the storage and expedition of meat and meat products, conditioning of the meat for commercialization, the elaboration and issuance of meat preparations and the protocols of safety, quality and hygiene to perform everything above.

- Control the reception of raw and auxiliary meat subjects, storage and issuance of meat and meat products. - Condition the meat for commercialization or industrial use, guaranteeing its traceability - Develop and sell fresh meat preparations, under the conditions that guarantee the highest quality and food safety carrying out its commercialization - Develop industrial meat products maintaining the required quality and hygiene.

Small establishments, frequently family, medium and large companies, dedicated to the development of meat products. In the first case they are self -employed or on behalf of others who serve the client and sell pieces of meat of various species, manipulate and prepare for immediate consumption and/or elaborate meat products in an artisanal or semiartesanal way. In the second case they are employed on behalf of their activity in the functional areas of: Reception, equipment preparation, conditioning of raw materials, exploded, fillet, chopped, chopped and elaboration of meat products

This course will provide the student with the knowledge necessary to carry out the storage and issuance of meat and meat products, conditioning of the meat for commercialization, the elaboration and issuance of meat preparations and the protocols of safety, quality and hygiene to perform all the above. The present training is adjusted to the training itinerary of the certificate of professional inai0108 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 opt for obtaining the corresponding certificate of professionalism, through the respective calls that are publishing the different autonomous communities, as well as the Ministry of Labor itself (Royal Decree 659/2023, of July 18, of July 18, of July 18 Planning 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 all those who want to guide their future work towards food industries, specifically in butcher shop and the development of meat products. As well as any other person who wants to update their professional knowledge within this area.

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.