MF0764-2 course elaboration of soluble cafes

In the field of it is necessary to know the different fields of the manufacture of coffee products and coffee substitutes within the professional area of diverse foods. Thus, with this course it is intended to provide the necessary knowledge for the elaboration of soluble coffees.

-Develop the phases of mixing, roasting, grinding and extraction within the soluble coffees elaboration system. -Compire the phases of concentration, drying, agglomerate, lyophilization and aromatization within the soluble coffees elaboration system. - Execute the different phases of the coffee decaffeinated process and the machines used in it. -Comprob that soluble and decaffeinated coffee obtained in manufacturing processes, comply with the pre -established quality criteria - Apply the necessary prevention and protection measures to guarantee personal safety and safety and hygiene, during the process of obtaining soluble and decaffeinated coffee.

It develops its activity in the coffee industry, in small, medium and large companies, with very different organizational -technological levels. It is integrated into a work team with other people of the same or lower level of qualification, where it will develop individual and group tasks on the treatment of raw materials, processed roasted coffee, elaboration of coffees and soluble substitutes. In general, it will depend organically on an intermediate command. In certain cases, in small industries, or in which manual operations still have relevance, can perform operators supervision functions and depend, in their exercise, directly on the production manager.

This training is adjusted to the training itinerary of the MF0764_2 formative module elaboration of soluble coffees 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 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 industry, specifically in manufacturing coffees products and coffee substitutes within the professional area of diverse foods and all those interested in acquiring knowledge related to the elaboration of soluble coffees.

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.