MF1776-3 course supervision and execution of techniques applied to ice cream and semi-finals

In the field of restoration, it is necessary to know the management and production in pastry. Thus, with this course it is intended to provide the necessary knowledge for the supervision and execution of techniques applied to ice cream and semifríos.

- Perform the pre -elaboration operations of different genres, depending on the established work plan and the ice cream and semi -finals that are going to be carried out. - Analyze, put up and perform different execution processes of ice cream and semi -finals that are suitable for consumption and/or subsequent elaborations, using different techniques. - Apply methods for the conservation and packaging of raw genres, semi -finished and ice cream and finished semi -finals, ensuring subsequent use or consumption in optimal conditions. - Explain and apply methods for the regeneration of raw, semi -finished and ice cream and semi -finished genres, ensuring its subsequent use or consumption in optimal conditions. - Apply procedures for supervision of the processes of manipulation, conservation, packaging and regeneration of raw genres, pre -elaborations as well as frozen and semi -finals finished, controlling the intermediate and final results derived from them.

It develops its professional activity in the livestock production area of large, medium and small public or private companies, both on their own and of others, following, where appropriate, instructions from the person responsible for the production, and being able to be under their personal level of lower level.-

This training adjusts to the training itinerary of the MF1776_3 Training Module Supervision and execution of techniques applied to ice cream and semi -finals, certifying having overcome the different competition units included in it, and is aimed at the accreditation of the professional competences acquired through the work experience and non -formal training, via which it will opt for obtaining the corresponding certificate of professionalism, through the respective. Calls that are 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 the professionals of the agrarian world, specifically in livestock production management, within the professional area of livestock, and to all those interested in acquiring knowledge related to the management of the production processes of animals of renewal, of players and offspring, and milk.

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.