MF0548-2 COURSE Raw materials and winery facilities

Within the world of food industries, it is necessary to know the different fields of wine and spirits, within the professional area of drinks. Thus, with this course it is intended to provide the necessary knowledge for the raw materials and facilities of Bodega, and to carry out the operations of elaboration, parenting and packaging of wines, brandy, liquors and other derived products, under the conditions established in the procedure and quality manuals, as well as handling the corresponding machinery and equipment and carrying out its first level maintenance.

- Relate the characteristics of grapes, apple and other raw materials with its aptitude for the elaboration of wines and cider. - Apply the ideal conditions of transport, selection and storage of the raw material to guarantee the highest product quality. - Identify the requirements and perform first level preparation and maintenance operations of production equipment. - Analyze and apply facilities cleaning processes. - Analyze the specific indications of personal and general hygiene measures and inspections, adapting them to work situations to minimize the risks of alteration or deterioration of products. - Analyze the factors, risk situations, prevention and protection measures applicable in the warehouse.

It develops its activity in the industry of the elaboration and packaging of wine, cider, brandy and liquors, within large, medium and small businesses. It is integrated into work teams with other people of the same or lower level of qualification, organically depending on an intermediate command. In certain cases of small businesses, operators can have under their responsibility and depend directly on the production manager.

This training adjusts to the training itinerary of the MF0548_2 Raw materials and winery facilities, certifying having exceeded the different competition 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 They 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 world of industries services, specifically in the elaboration of wines and liquors, within the professional area of drinks, and to all those people interested in acquiring knowledge related to raw materials and winery facilities.

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.