Course UF0693 Animal Sacrifice

PROFESSIONAL CERTIFICATES 100% On-line

Course UF0693 Animal Sacrifice

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$206.00
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Duration

60 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 Competence Units included in the Training Unit UF0693 Animal Slaughter, included in the Training Module MF0031_2 Slaughter, slaughter and cutting of animals, regulated in Royal Decree 646/2011, of May 9, which establishes the Professional Certificate INAI0208 Slaughter, Slaughter and Butchering of Animals. 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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olivia manfredi sanchez

Graduate in Veterinary Medicine. She develops her professional career as a clinical veterinarian, veterinary surgeon and technical director of a veterinary center. His experience combines clinical practice and health management in the veterinary field. Since 2021, he has actively participated in professional training, teaching training sessions at the Andalusian College of Veterinarians, transferring his clinical and surgical experience to specialized training contexts.

Teaching experience;

Trainer — Andalusian College of Veterinarians (2021—To date): Delivery of specialized training sessions in the veterinary field.

Professional experience;

Clinical veterinarian: Clinical care for veterinary patients, diagnosis and treatment, veterinary surgeon: Surgical interventions, postoperative follow-up, technical director of veterinary center: technical and health supervision, team coordination, center management.

Professional skills:

Clinical veterinary medicine, veterinary surgery, technical management of veterinary centers, professional training in the veterinary field.

Graduate in Veterinary Medicine. She develops her professional career as a clinical veterinarian, veterinary surgeon and technical director of a veterinary center. His experience combines clinical practice and health management in the veterinary field. Since 2021, he has actively participated in professional training, teaching training sessions at the Andalusian College of Veterinarians, transferring his clinical and surgical experience to specialized training contexts.

Teaching experience;

Trainer — Andalusian College of Veterinarians (2021—To date): Delivery of specialized training sessions in the veterinary field.

Professional experience;

Clinical veterinarian: Clinical care for veterinary patients, diagnosis and treatment, veterinary surgeon: Surgical interventions, postoperative follow-up, technical director of veterinary center: technical and health supervision, team coordination, center management.

Professional skills:

Clinical veterinary medicine, veterinary surgery, technical management of veterinary centers, professional training in the veterinary field.
Course UF0693 Animal Sacrifice

Información adicional del PROFESSIONAL CERTIFICATES

Course UF0693 Animal Sacrifice

6 months de tutorización

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Course information

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Course information

Description
In the field of food industries, it is necessary to know the different fields of slaughter, slaughter and cutting of animals, within the professional meat area. Thus, this course aims to provide the necessary knowledge for the sacrifice of animals.

Job opportunities

Regional and local industrial plants, attached or independent cutting plants and butcher shops where livestock (beef, horses, pigs, poultry and rabbits) are slaughtered, developing the functions of reception, production (equipment preparation, execution and control of operations, product quality) and warehouse (storage and dispatch of products).

What does it prepare you for?

This training is in accordance with the training itinerary of the Training Unit UF0693 Animal Sacrifice, certifying that you have passed the different Units of Competence 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 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).

Who is it addressed to?

This course is aimed at professionals in the world of food industries, specifically in the slaughter, dressing and cutting of animals, within the professional area of ​​meat and all those people interested in the slaughter of animals.

Objectives

- Analyze the technical-sanitary conditions that slaughterhouses must meet. - Analyze the procedures for reception, handling and stabling of slaughter animals and birds, prior to slaughter. - Characterize the slaughter operations of food animals, birds and game.

Course UF0693 Animal Sacrifice

$206.00