MF0312-2 course elaboration of must

En el ámbito del mundo de la industria alimentaria es necesario conocer los diferentes campos para la elaboración de la cerveza, dentro del área profesional de bebidas. Thus, this course is intended to provide the necessary knowledge for the elaboration of must.

- Apply techniques in the elaboration of must, considering the process of grinding, dosage of malt and attachments or raw grains. - Analyze the process of treatment of malt and attachments in maceration. - Apply must elaboration techniques, considering the filtration and boiling process following the established procedures. - Conduct the Mosto Clarification and Cooling process following the established procedures, applying specific techniques. - Apply techniques corresponding to first level maintenance and hygienization and cleaning operations following the work standards. - Analyze personal and general hygiene measures, adapting them to work situations to ensure the integrity and safety of products. - Analyze the factors and risks for the safety of people and the applicable prevention and protection measures in the food industry.

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 MF0312_2 Development of Mosto, certifying having overcome 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 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 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 must.

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.