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Course UF0910 Analytical and Sensory Control of Products Derived from Grapes and Wine

Name: Course UF0910 Analytical and Sensory Control of Products Derived from Grapes and Wine en Estados Unidos
Brand: EducaHub
SKU: 221722-1801
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$206.00

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Duration

70 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 UF0910 Analytical and Sensory Control of Products Derived from Grapes and Wine, included in the Training Module MF0768_3 Products Derived from Grapes and Wine, regulated in Royal Decree 1529/2011, which establishes the Certificate of Professionalism INAH0110 Industries Derived from Grapes and Wine. 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 UF0910 Analytical and Sensory Control of Products Derived from Grapes and Wine

6 months de tutorización

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In the field of the food industry, it is necessary to know the different fields of the industry derived from grapes and wine, within the professional area of beverages. Thus, this course aims to provide the necessary knowledge to understand the analytical and sensory control of products derived from grapes and wine.

It carries out its activity in small, medium or large industries of wine distillates, concentration of musts, production of vinegars and other products derived from grapes and wine. They are employed or self-employed workers who carry out their activity in management, direction and supervision tasks in functional areas of reception, production and packaging.

This training conforms to the training itinerary of the Training Unit UF0910: Analytical and sensory control of products derived from grapes and wine, 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 be eligible 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 the food industry, specifically in industries derived from grapes and wine, within the professional area of beverages, and to all those people interested in learning about the analytical and sensory control of products derived from grapes and wine.

- Organize the microbiological laboratory and apply the basic techniques of microbiological analysis in the control of products derived from grapes and wine, identifying and characterizing the microorganisms. - Control the physical-chemical analysis laboratory, specifying the determination of basic parameters that allow quality control of the production processes of products derived from grapes and wine. - Apply sensory analysis to the obtaining, production and evolution of spirits, liqueurs, vinegars and other derivatives of grapes and wine, to assess their organoleptic quality or recognize possible defects. - Job Opportunities (Professional Environment): Develops its activity in small, medium or large industries of wine distillates, concentration of musts, production of vinegars and other products derived from grapes and wine. They are employed or self-employed workers who carry out their activity in management, direction and supervision tasks in functional areas of reception, production and packaging.

Course UF0910 Analytical and Sensory Control of Products Derived from Grapes and Wine

$206.00

Course UF0910 Analytical and Sensory Control of Products Derived from Grapes and Wine

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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