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Course MF0570-3 Analytical and Sensory Control of Edible Oils and Fats

Name: Course MF0570-3 Analytical and Sensory Control of Edible Oils and Fats en Estados Unidos
Brand: EducaHub
SKU: 327847-2201
Availability: InStock

$206.00

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Duration

100 hours

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Credits

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Language

Spanish

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Credit your success

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:

Certified by

CERTIFICATION of having passed the NON-FORMAL TRAINING that accredits the Units of Competence included in the Training Module MF0570_3 Analytical and Sensory Control of Edible Oils and Fats, regulated in Royal Decree 1529/2011, of October 31, which establishes the Certificate of Professionalism INAK0110 Edible Oil and Fats Industries. 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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sandra valdivia cantero

Graduated in Tourism from the University of Granada, currently studying the Master in Digital Marketing and Marketing 2.0 at CAEFO. His profile combines operational experience in the tourism sector with specialized teaching in online training and digital marketing. He has developed his professional career in tourist accommodation, event coordination and reservation management, integrating digital tools and online communication. As a teacher, he provides training in tourism and hospitality in e-learning mode, developing content, video lessons and digital resources adapted to virtual learning environments.

Teaching experience:

Tourism and hospitality teacher in online mode: Teaching live classes; Personalized tutoring; Evaluation of Final Master's Projects; Preparation of video lessons and training content; Support to departments through management and communication tools.

Professional experience:

Receptionist and event coordinator — Student residence: Social media management; Coordination of guided tours and events. Top-notch camping professional: Reservation management and customer service; Interdepartmental communication; Organization of international tourist groups; Resolution of incidents and minimization of unforeseen events. Editor and creator of educational content: Preparation of specialized articles for digital magazines; Creation of audiovisual content and publications for professional networks. Publications: Specialized articles in digital magazines in the tourism sector.

Professional skills:

Management of reservations and tourist operations with Amadeus; Organization of events and protocol; Teaching in tourism and hospitality in online mode; Digital marketing applied to the tourism sector; Creation of training and audiovisual content; Use of CRM and LMS platforms.

Merits:

Professional recognition in organization and management of international tourist groups.

Languages:

Official English certification — Cambridge B2.

Graduated in Tourism from the University of Granada, currently studying the Master in Digital Marketing and Marketing 2.0 at CAEFO. His profile combines operational experience in the tourism sector with specialized teaching in online training and digital marketing. He has developed his professional career in tourist accommodation, event coordination and reservation management, integrating digital tools and online communication. As a teacher, he provides training in tourism and hospitality in e-learning mode, developing content, video lessons and digital resources adapted to virtual learning environments.

Teaching experience:

Tourism and hospitality teacher in online mode: Teaching live classes; Personalized tutoring; Evaluation of Final Master's Projects; Preparation of video lessons and training content; Support to departments through management and communication tools.

Professional experience:

Receptionist and event coordinator — Student residence: Social media management; Coordination of guided tours and events. Top-notch camping professional: Reservation management and customer service; Interdepartmental communication; Organization of international tourist groups; Resolution of incidents and minimization of unforeseen events. Editor and creator of educational content: Preparation of specialized articles for digital magazines; Creation of audiovisual content and publications for professional networks. Publications: Specialized articles in digital magazines in the tourism sector.

Professional skills:

Management of reservations and tourist operations with Amadeus; Organization of events and protocol; Teaching in tourism and hospitality in online mode; Digital marketing applied to the tourism sector; Creation of training and audiovisual content; Use of CRM and LMS platforms.

Merits:

Professional recognition in organization and management of international tourist groups.

Languages:

Official English certification — Cambridge B2.

Información adicional del PROFESSIONAL CERTIFICATES

Course MF0570-3 Analytical and Sensory Control of Edible Oils and Fats

6 months de tutorización

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In the field of food industries, it is necessary to know the different fields of the edible oil and fat industries, within the professional area of oils and fats. Thus, this course aims to provide the necessary knowledge to apply analytical and sensory control techniques of the olive oil, seed oil and edible fat production process.

It carries out its activity in companies, both small, medium and large. Industries of extraction, obtaining and packaging of olive oils, oilseeds and obtaining edible fats. They are employed or self-employed workers who carry out their activity in management, direction and supervision tasks in functional areas of reception, extraction, production and packaging.

This training conforms to the training itinerary of the Training Unit MF0570_3 Analytical and Sensory Control of Edible Oils and Fats, certifying having passed the different Competence Units included in them, 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).

This course is aimed at professionals in the world of food industries, specifically in the edible oil and fat industries, within the professional area of oils and fats, and at all those people interested in the production of margarines, vegetable seed oils and other edible oils and fats.

- Check the correct sampling for the physical-chemical analytical control of the production process, raw materials, auxiliary materials, semi-finished products and final product, as specified in the technical instructions of the edible oil and fat industry. - Apply quality control techniques by carrying out the appropriate physical and physical-chemical tests for raw materials, intermediate products, auxiliary materials and finished products in the processing of edible oils and fats. - Control and submit the documentation of physical-chemical tests and analyzes in accordance with established operating procedures. - Verify that the standards of good work practices are met in the physical-chemical analysis laboratory, the safety measures are installed and the environmental protection measures related to analysis and quality control. - Check the correct sampling for the organoleptic control of raw materials, semi-finished product and final product in the edible oils and fats industry, as specified in the technical instructions. - Apply quality control techniques by carrying out the appropriate sensory analyzes for raw materials, intermediate products and finished products in the edible oils and fats industry. - Control and submit the documentation of organoleptic tests and analyzes in accordance with established operating procedures. - Verify that the standards of good work practices are met in the organoleptic analysis laboratory, the safety measures are installed and the environmental protection measures related to tasting and quality control. - Characterize and apply sensory methods to determine the organoleptic characteristics of olive oils, vegetable seed oils, margarines and other edible oils and fats.

Course MF0570-3 Analytical and Sensory Control of Edible Oils and Fats

$206.00

Course MF0570-3 Analytical and Sensory Control of Edible Oils and Fats

Agenda

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

Learn from the best in your sector

Course information

Course information

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