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Course UF0354 Preparation of Cured and Salted Meats

Name: Course UF0354 Preparation of Cured and Salted Meats en Estados Unidos
Brand: EducaHub
SKU: 6827-1501
Availability: InStock

$206.00

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Duration

90 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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QUALIFICATION of having passed the NON-FORMAL TRAINING that accredits the Units of Competence included in the Training Unit UF0354 Preparation of cured and salted meat 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 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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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 UF0354 Preparation of Cured and Salted Meats

6 months de tutorización

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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 for the procedure for preparing cured and salted meats.

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.

This training is in accordance with the training itinerary of the Training Unit UF0354 Preparation of Cured and Salted Meat, certifying that you have passed the different Competence Units 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 be eligible to obtain the corresponding Certificate of Professionalism, through the respective calls published by the different Autonomous Communities. 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 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.

- 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 the techniques for the production of meat derivatives: marinating, salting, curing, achieving the required quality and hygiene. Take samples during and at the end of the process in order to verify that the quality of the product complies with the established specifications - Analyze the fermentation-ripening and drying processes of previously conditioned meat derivatives, monitoring them.

Course UF0354 Preparation of Cured and Salted Meats

$206.00

Course UF0354 Preparation of Cured and Salted Meats

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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