MF0300_2 Course Auxiliary Sugar Preparation Operations

In the field of food industry, it is necessary to know the different sugar elaboration fields, within the professional area of diverse foods. Thus, this course is intended to provide the necessary knowledge for auxiliary sugar preparation operations.

Control the operation of the lime oven and the plant's grout workshop to get carbonic anhydride and lime grout, necessary for purification. Develop the pressing and drying processes of pulp, to obtain a pulp with the dry matter index indicated with the minimum fuel consumption. Describe the dry pulp pressing process, to obtain pulp in granules (pellets), which will be stored with the lowest possible volume. Properly control the boilers to obtain steam with the minimum fuel consumption. Apply the water purification technique in a sugar industry, checking that it is carried out according to the requirements. Analyze the activity of the purification mud, the production of methane, as well as the characteristics of the purified water, checking the concordance with the established values.

It develops its activity in small, medium or large industries with very different organizational-technological levels. This technician is integrated into a work team with other people of the same or lower level of qualification, where he develops individual and group tasks, organically depending on an intermediate command. In certain cases of small industries, they may have under their responsibility for non -specialized operators and depend directly on the production person in charge.

This training adjusts to the training itinerary of the MF0300_2 Training Operations of Sugar Preparation, certifying having exceeded the different competition units included, and is aimed at the accreditation of the professional competences acquired through the work experience and non -formal training, via which you will choose to obtain the corresponding certificate of professionalism, through the respective calls Publishing the different autonomous communities, as well as the Ministry of Labor itself (Royal Decree 659/2023, of July 18, which develops the management of the professional training system and establishes a permanent procedure for the accreditation of professional competences acquired by work experience or non -formal training).

This course is aimed at professionals in the world of food industries, specifically in sugar elaboration, within the professional area diverse foods, and to all those interested in acquiring knowledge related to auxiliary sugar development operations.

This training is not included in the scope of official regulated training (Infant Education, Primary Education, Secondary Education, Official Professional Training FP, Baccalaureate, University Degree, Official University Master and PhD). It is therefore a complementary and/or specialization training, aimed at acquiring certain skills, skills or aptitudes of a professional nature, being able to be barely as merit in workbags and/or opposition competitions, always within the complementary training section and/or continuous training being always essential to review the specific requirements of the public labor stock of the public labor stock market.