INAH0210 COURSE ELABORATION OF BEER

In the field of the world of food industry it is necessary to know the different fields for the elaboration of beer, within the professional area of beverage. Thus, with this course it is intended to provide the necessary knowledge for the elaboration of Malta, Mosto, the fermentation, maturation and finish of the beer and the packaging and conditioning of the drink.

- Control and prepare the raw materials and perform the malted operations - Perform the must elaboration process following the established procedures. - Conduct the fermentation, maturation, filtration and beer finish processes. - Control the packaging and beverage conditioning process

It exercises its activity in the malt industry and in the elaboration and packaging of beer. It is generally large and medium beer groups. This technician is integrated into a work team with other people in the same category or lower and depends on an intermediate command. In small businesses, operators may have under their responsibility and depend directly on the production manager. It develops its activity in the functional areas of reception of barley and/or malt and production of malt, must and beer. Production operations cover the field of malt and beers.

This training is adjusted to the training itinerary of the Certificate of Professionalism INAH0210 Preparation of beer, certifying having exceeded the different competence units included, and is aimed at the accreditation of the professional competences acquired through the work experience and the non -formal training, via which will opt for obtaining the corresponding certificate of professionalism, through the respective calls Autonomous, 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 from the world of food industry, more specifically those linked to the elaboration of beer, within the professional area of beverage, and to all those people interested in acquiring knowledge related to the elaboration of malt, must, fermentation, maturation and finish of beer and packaging and conditioning of the drink.

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.