MF0319_2 course elaboration of frozen and fish cooked

Within the world of food industries it is necessary to know the different fields in the fish market and elaboration of fishing and aquaculture products, within the professional area Fishing products. Thus, this course is intended to provide the necessary knowledge for the elaboration of frozen and fish cooked.

- Obtain masses and pasta following the indications of its formulation, guaranteeing food quality and hygiene. - Obtain refrigerated or frozen products by applying industrial cold treatments in established conditions, guaranteeing food quality and hygiene. - Obtain culinary elaborations for the preparation of cooked dishes according to the recipe and the procedure manual, guaranteeing the quality and hygiene of the preparations. - Apply the manufacturing procedures, according to regulations, to obtain skter semi -conservatas. - Make the packaging and packaging of the products, preparing machines, tools and materials necessary, to obtain adequate products, in its presentation.

It develops its activity in small fishing, frequently of a family type, being self -employed or on behalf of others. They also carry out their work in medium and large companies dedicated to the elaboration of products from fish and shellfish: frozen, preserves and semi -conserva, as well as factoring ships and fish markets.

This training adjusts to the training itinerary of the MF0319_2 formative module elaboration of frozen and fish cooked certifying having overcome the different competition units included in it, 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 food industries specifically in fish market and elaboration of fishing and aquaculture products, within the professional area of fishing products, and to all those people interested in acquiring knowledge related to the elaboration of frozen and cooked fish.

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.