Postgraduate in elaboration of fresh meat preparations for butcher shop

If you have an interest in performing the function of the butcher shop and want to know the techniques to elaborate fresh meat preparations this is your time, with the postgraduate degree in the elaboration of fresh meat preparations for carnage dependents you can acquire the appropriate knowledge to develop this work successfully. With this course, sufficient knowledge will be provided to differentiate a wide range of meat products, as well as knowing and assessing the maturational processes through which these products pass and the most appropriate measures for their management with the greatest possible hygiene and safety.

- Perform the top -level maintenance procedures of the machinery and production equipment and execute the previous operations to prepare the raw materials that will intervene in the process of preparing the meat derivatives. - Perform, according to the formulation, the dosage, mixed, and, where appropriate, kneaded and sausage of fresh products, achieving the required quality and in hygiene and safety conditions. - Characterize raw and auxiliary materials, spices, condiments and additives, used in the elaboration of fresh meat preparations. - Apply the elaboration techniques of fresh meat derivatives, achieving the required quality and hygiene. - Execute conditioning operations for the commercialization of elaborated meat derivatives. - Analyze risk factors and situations and prevention and protection measures applicable in carnage and meat industry. - Characterize containers and materials for packaging, labeling and packaging and relating their characteristics to their use conditions. - Know and differentiate carnage products. - Apply adequate hygiene and security measures in butcher shop. - Organize correctly the sales techniques that can be applied in butchers.

- Perform the top -level maintenance procedures of the machinery and production equipment and execute the previous operations to prepare the raw materials that will intervene in the process of preparing the meat derivatives. - Perform, according to the formulation, the dosage, mixed, and, where appropriate, kneaded and sausage of fresh products, achieving the required quality and in hygiene and safety conditions. - Characterize raw and auxiliary materials, spices, condiments and additives, used in the elaboration of fresh meat preparations. - Apply the elaboration techniques of fresh meat derivatives, achieving the required quality and hygiene. - Execute conditioning operations for the commercialization of elaborated meat derivatives. - Analyze risk factors and situations and prevention and protection measures applicable in carnage and meat industry. - Characterize containers and materials for packaging, labeling and packaging and relating their characteristics to their use conditions. - Know and differentiate carnage products. - Apply adequate hygiene and security measures in butcher shop. - Organize correctly the sales techniques that can be applied in butchers.

The postgraduate postgraduate of fresh meat preparations for carnage dependents prepares to have a complete vision of the butchers environment by acquiring the techniques to develop as a butchers dependent elaborating successfully meat preparations.

This postgraduate degree in the elaboration of fresh meat preparations for butcher shop is aimed at professionals in the sector who wish to continue training in the field, as well as people interested in this work environment.

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.