Course MF0298-2 Preparation and Traceability of Industrial Meat Products

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Course MF0298-2 Preparation and Traceability of Industrial Meat Products

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$288.00
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Duration

180 hours

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Credits

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Language

Spanish

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At the end of the course, you will obtain the accredited qualification

This is not just about learning, but also about accrediting your knowledge with the most important institutions in the sector:

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CERTIFICATION of having passed the NON-FORMAL TRAINING that accredits the Units of Competence included in the Training Module MF0298_2 Preparation and traceability of industrial meat products regulated in Royal Decree 1380/2009, of August 28, which establishes the Certificate of Professionalism in Butchery and Production of Meat Products. In accordance with the Instruction of March 22, 2022, which determines the admission criteria for the training provided by persons requesting participation in the evaluation and accreditation procedure of professional skills acquired through work experience or non-formal training routes. EUROINNOVA TRAINING S.L. It is a participating entity in the file of entities of the Sepe, Ministry of Labor and Social Economy.

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magdalena arias garcia

Graduated in Human Nutrition and Dietetics, with a Master's Degree in Personalized and Community Nutrition and a Professional Certificate in Teaching for Employment Training. He has extensive experience in the field of Clinical and Sports Nutrition, as well as in the implementation and delivery of specialized training aimed at different groups. In addition, it develops educational materials in the area of ​​nutrition and dietetics, based on scientific evidence and aimed at practical application in professional and training contexts.

Teaching experience:

Teacher in specialized training in nutrition: Design and implementation of training actions; Development of educational materials based on scientific evidence; Training adapted to different groups.

Professional experience:

Specialist in Clinical and Sports Nutrition: Nutritional advice in a clinical setting; Nutritional planning in sports.

Professional skills:

Clinical Nutrition; Sports Nutrition; Personalized and community nutrition; Design of nutrition training based on scientific evidence.

Languages:

Portuguese (B1).

Graduated in Human Nutrition and Dietetics, with a Master's Degree in Personalized and Community Nutrition and a Professional Certificate in Teaching for Employment Training. He has extensive experience in the field of Clinical and Sports Nutrition, as well as in the implementation and delivery of specialized training aimed at different groups. In addition, it develops educational materials in the area of ​​nutrition and dietetics, based on scientific evidence and aimed at practical application in professional and training contexts.

Teaching experience:

Teacher in specialized training in nutrition: Design and implementation of training actions; Development of educational materials based on scientific evidence; Training adapted to different groups.

Professional experience:

Specialist in Clinical and Sports Nutrition: Nutritional advice in a clinical setting; Nutritional planning in sports.

Professional skills:

Clinical Nutrition; Sports Nutrition; Personalized and community nutrition; Design of nutrition training based on scientific evidence.

Languages:

Portuguese (B1).
Course MF0298-2 Preparation and Traceability of Industrial Meat Products

Información adicional del PROFESSIONAL CERTIFICATES

Course MF0298-2 Preparation and Traceability of Industrial Meat Products

6 months de tutorización

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Course information

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Course information

Description
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 rather this sector has evolved in technology, tastes and the way of manufacturing. It has been adapting to new times, although there are factors such as safety and bioprotection that must always be present. With this course the student will learn the necessary knowledge to produce industrial meat products while maintaining the required quality and hygiene.

Job opportunities

Small establishments, frequently family-type, medium and large companies, dedicated to the production of meat products. In the first case, they are self-employed or employed workers who serve customers and sell pieces of meat of various species, manipulate and prepare them for immediate consumption and/or produce meat products in an artisanal or semi-artisanal manner. In the second case, they are employees who carry out their activity in the functional areas of: reception, preparation of equipment, conditioning of raw materials, cutting, filleting, slicing, chopping and production of meat products.

What does it prepare you for?

This training conforms to the training itinerary of the Training Module MF0298_2 Preparation and Traceability of Industrial Meat Products, certifying that you have passed the different Units of Competence included in it, and is aimed at the accreditation of the Professional Competencies acquired through work experience and non-formal training, through which you will opt to obtain the corresponding Certificate of Professionalism, through the respective calls published by the different Communities. Autonomous, as well as the Ministry of Labor itself (Royal Decree 659/2023, of July 18, which develops the organization of the Vocational Training System and establishes a permanent procedure for the accreditation of professional skills acquired through work experience or non-formal training).

Who is it addressed to?

This course is aimed at all those people who want to direct their future work towards the food industries, specifically in butchery and the production of meat products. As well as any other person who wants to update their professional knowledge within this area.

Objectives

- Analyze the first-level maintenance procedures of machinery and equipment for the industrial production of meat products, relating the basic production operations, the input and output products and the means used. - Carry out, according to the formulation, the dosage, mixing, and, where appropriate, kneading and stuffing industrial products, achieving the required quality and under the required hygiene and safety conditions. - Apply heat treatments for preserved meat. - Characterize and apply the cooking techniques required for the preparation of pre-cooked and cooked dishes, achieving the required quality and in hygienic and safe conditions. - Analyze the risk factors and situations and the prevention and protection measures applicable in the meat industry.

Course MF0298-2 Preparation and Traceability of Industrial Meat Products

$288.00